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Everything posted by stovetop

  1. stovetop


    that's more like it. thanks stovetop Is not this same mixture mixed with chocolate??
  2. It is all Semantics....; if it works for you and you like it, that is all that matters, is it not? It is the cultural differsity and different experiences that enable us to have all such different points of view, there are more ways then days on how to cook a roast, they are all good, if you want it well done then have it well done, you win. stovetop
  3. stovetop


    What is "adobo sauce" i want to make sure that i am thinking the same thing. thanks stovetop
  4. stovetop


    Ah... question; Is not chipotle smoke Jalepeno(sp), so is the smoke that you are tired of??? I love ancho too!! Creole sauce with a variety of peppers is my fav julliene onions browned with garlic then sweet peppers, then tomato, beer, then add canned plum tomato ( hand crushed) add a whole array of peppers hot if you want but i like to keep it med. then you are not leaving any one out. stovetop
  5. Wow where to start??? These post are all very informative, there is something for everyone and nice looking pictures. The methodology that I pursue is Searing the meat first, for me this is very important no matter what the end goal for doneness, searing holds in the juices in the meat, shocking the meat, closing all the areas that juice or blood would exit the piece of meat, the second it gives texture (crispiness) and color. I also like the mustard thing, this is also the way I do it, coarse mustard mix with coarse chopped garlic bay leafs (squish in you hand) and thyme, season meat and rub with the mustard mix, then I like to start with high temp 400f for a half hour then 300f for the rest of the time. Resting the meat is very important minimum of a half hour. Lastly the potatoes and veg with the roast is most excellent, in home use this is easy to do but for restaurants this can be a little difficult but you can get around it, if you are cooking three prime ribs you could always use the pan and cook all your starch and veg in the pan then make your gravy, all this time can give the time to do the Yorkshires which some like to use the drippings from the roast to make the puddings. Ps I really miss the Alberta beef living here on the coast, they get a lot of Aussy beef, or Alberta beef is very expensive. I would die for a mr free range beats from Alberta, gravy roasted carrots, potatoes yams and turnips, double starch and little bit of mash with roasted garlic and fresh home made bread to soak up the excess gravy when all my mash is done and there is still some gravy running around my plate, trapping what’s left over with a piece of bread, into my mouth, yum!!! stovetop
  6. stovetop

    Biodynamic Winemaking

    WINE The grapes get flow from the roots, the roots get flow from the ground, energy and nutrients come from the ground and feed the grapes, good water, sun, combined with lots of natural fertilizers, limited grape clusters on a stem that utilize the ultimate growth, all that flavor is soaked into the grape, now that is wine stovetop
  7. stovetop

    Biodynamic Winemaking

    "A sustainable agriculture must be economically viable, socially responsible, and ecologically sound. The economic, social, and ecological are interrelated, and all are essential to sustainability. An agriculture that uses up or degrades its natural resource base, or pollutes the natural environment, eventually will lost its ability to produce. It’s not sustainable. An agriculture that isn’t profitable, at least over time, will not allow its farmers to stay in business. It’s not sustainable. An agriculture that fails to meet the needs of society, as producers and citizens as well as consumers, will not be sustained by society. It’s not sustainable. A sustainable agriculture must be all three – ecologically sound, economically viable, and socially responsible. And the three must be in harmony." - John Ikerd* University of Missouri UNDERSTANDING AND MANAGING THE MULTI-DIMENSIONS OF SUSTAINABLE AGRICULTURE More papers by John Ikerd What is this Biodynamic Farming all about????? Not being a scientist, I am not quite sure where I should start, I feel that a piece of the puzzle has been left out; the whole basis of Biodynamic agriculture is Agronomy which is the study of Crop production and soil management, when you do not rotate crops you will loose certain nutrients in the soil, so you put in other crops that would replace the nutrients lost, leaving a field fallow used to be one way a farmer could attend with the health of the soil, plowing in organic material which in turn replace lost nutrients to the soil. Water management and pest control is also a big part of Agronomy down on the farm. Farmers have been farming for a long time; it was not until after world war two that farming practices started going more intense, no crop rotation, growing all the same crop, heavy machinery, high intense farming, more profit?? As far as I can see the jury is still out on this one, it is hard to compete with the research that Monsanto, cargill and ADM will give the press, they used to use hemp to fallow a field, from some of the things I have read it was one of the best ways to fallow a field, but we know now of the evils of hemp to society, so we are not allowed to use hemp any more. (Sarcasm). Sustainable Agriculture in my opinion is the basis of Organic farming and Agronomy is the basis of sustainable agriculture, the soils health is one of the most important things in farming, You can not continually pull food out of the soil and think that this process will last forever, one must put back what one pulls out. Chemical farming is like a drug addict, you need the methadone to get of the crack, but the methadone is not as bad as the crack, but the addict still can function some what normally. When you need to pump tones of fertilizers and chemicals into the field just to get some yield out of your crop you are in big trouble. This happens because the field is under huge duress, with intense farming you will plant the same crop, genetically altered to make profit for genetic companies not farmers, you need the fertilizers to grow, the pesticides to keep the bugs away, you have some serious addiction going on here. Remember DDT; it was OK to use after the war, then some light bulb went off in some ones head and they decided that it was bad for us, but the chemical companies did make their millions before it was disposed of, when will we learn that there is no easy way to farming. Today’s trends in farming in my opinion are smaller is better, more diversity on the farm, planting more crop varieties, saving seeds, finding more traditional genetic breeds in animals and plants, going back in history and learning what our ancestors did and why, taking their success of 100 of years of genetic natural selection, science in my opinion will never match the earths process of natural selection, she is way more objective in her selection of traits, not for profit, better transport or look, but survival, three years of drought will produce a heartier breed of plant, save the seeds of the plants that survive and you are on your way to a better farm. Now back to the Winery; those horns and shit, what are horns and shit made of? You have nutrients that the soil needs in those horns, somewhere along the way the wacky spiritual stuff got someone caught up in ritual, but I am sure that there is answers to all those wacky things like the moon and such. Science has answers for all of it. But we must be objective and farm not for straight profit but make it from the land; one can not control nature, only learn from it. Garbage in Garbage out stovetop Bioregionalism
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