CtznCane
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Posts posted by CtznCane
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I took a look at the Cookshack and it seems like a fine unit. I did decide to go with (and ordered) the Bradley. While I like the smoke generator (of the Bradley) on the side, a feature I like on the smokers (which I'm sure the Cookshack and others have as well) is the ability to smoke part of the time and then just have the heat on so as to be better able to regulate the amount of smoke.
I'm really stoked (no pun intended) about using my smoker when it arrives. I"m surprised there is not more talk in general about electric smokers. There seem to be many pluses, not only for the average chef but the seasoned bbq chef as well. On the surface there seems to be the stigma of 'electric' being mentioned. Much the same as the charcoal to gas, or in the normal kitchen electric versus gas types of thought. Before looking into it there is sort of that apersion like real men don't eat quiche and real men don't use electric smokers.
It was about this time of year (or slightly earlier) last year when I bought my offset smoker. I expected to use it quite a bit but other than originally smoking trout and salmon a few times and smoking a turkey at thanksgiving last year (along with deep frying one, the two extremes time wise) the only time I used it since was to do a beef brisket. The brisket turned out great, but 17 hours cooking time with starting at 2 a.m. and not sleeping for over 1 hour at a time (and then only a couple of times) was a real drag. Granted Mr. Dickel helped pass the time away but once it was done I didn't have the energy to enjoy the rest of the day/evening and meal as I would have liked to do. I mention all of this because I know I'd be doing a lot of smoking and slow Q's were it not for that inconvenience. Since I'm someone that doesn't mind that labor intensive type of cooking project, I can only imagine how undesirable it would be for one who does want things a bit simpler. I really see the electric smoker being something that will be used often. I probably won't get rid of my offset and who knows, maybe being able to use the electric more easily might get me doing more on the other smoker as well.
All that aside, 2 other questions I pose. Any good recipes? And why is there that self imposed stigma sort of about using electric smokers. I mean real men do use electric smokers, now don't they?
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Wine clubs
in Wine
We belong to several wine clubs. Usually to about 4-7 at any one time. I'm only speaking about ones from the winery here. Unfortunately, for the most part they are mainly wines you could get elsewhere though with some it does open up access for you to get their library selections more easily. The one wine club we belong to that is somewhat different is Wente's wine club. Wente also produces their Nth Degree wines which are only available to wine club members.
While Wente has many lower tiered wines their upper end wines are very well done. The two not available for the most part are their 'small lot' wines and the Nth degree wines. The small lot wines are available first to club members and then to the public but only at the winery. The Nth degree wines are only available to club members.
From our perspective, we are wine club members for two reasons. We like some of the benefits and we believe in supporting the wineries at their source. While I might like the prices at a BevMo, as long as the difference is reasonable I'd much prefer spending a little bit more (even with a members discount) at the winery itself. Our pet peeve (as wine club members) has been when we see the limited wines available in the store at the same or lower price. This was why we dropped out of Schramsberg's wine club. While Wente is a mega-wine producer, the fact that they have high end wines only available to club members leaves us feeling good and is a win-win proposition. We support their winery and do end up buying a fair amount of the plonk but at the same time we're rewarded with something that is exclusive as well. I think from a wineries perpsective that this is a good concept for building customer loyalty.
While we do not belong to any at this moment, we think there is a lot of merit in local wine stores having their own wine clubs. There is a local one near us in Brentwood, The Brentwood Wine Store that has a nice wine club. Not only do they choose some good wines, they also have a local focus and try (when possible) to bring in good wines from local producers that otherwise might be missed.
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I basically like for people to say who they are yet sadly enough I can understand and respect why some people want to post anonymously. More than an identity, I want people to be able to back up what they say if it is controversial. Knowing someone's identity may or may not be an aid in assessing their credibility. The time I find it most irritating is when there is a back and forth exchange. At those times it goes agains my grain just on the principle that my parents taught me never to talk to strangers. Don't be a stranger, identify yourself.
I can only speak for myself, but I think many will agree that as you see a person's posts over a period of time (and it usually doesn't take long) you'll have a decent idea about the person who is posting. From reading different people's posts there are many I respect, some that I don't, and a few that I think could best serve the public as poster children for birth control.
While most of us on e-gullet fall into the general population, there are a large number of participants who have strong reputations and are well known within the food and wine industry. Water does seek its own level and in the case of e-g this aids in drawing a higher caliber of poster. The best way to continue this trend and to have more participation from high end food and wine professionals is (imho) by having intelligent and accurate posts. This is not to say there cannot be two sides to things and heated debates, but their does need to be accountability. In this regards I think the moderators do need to be on their toes.
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Who out there has had experience with electric smokers and what do you think of them? I already have an offset smoker, as well as a deep frier, webber kettle, and 6 burner gas bbq so it is not like I've really needed an electric smoker but a man cannot have too many bbq's. (Okay ladies you get the shoe collections we get the bbqs.)
My interest first got piqued at a recent home show where they had the Smith-Wesson electric bbq's which turned out to be Traeger's with a different name on them. I was going to buy one of them and then when I tried to it took over a week for them to get in touch with me! Having (in my past) sold high end autos for 25+ years this put me off to no end. As a result I started to look around and found what I think is a better product as well as getting it for half the price. That being a Bradley Smoker.
So who out there has any experience with these? Moreover, who has some good recipes as well? I'm all ears.
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We belong to several wine clubs and have ordered directly from other wineries as well. While we do go to pick-up wines on occasion we've never had a problem with the shipping.
Of the wineries that we get wine from, I've talked to them about shipping and none of them ship on a friday in order to avoid wines being laid up somewhere over the weekend. Now for us, being close to the wineries (under 50 miles to napa and under 90 to the Alexander Valley) means that our shipments are typically arriving next day even when sent by ground ups. To this point I've not experienced any problems regardless of what time of year the shipment has arrived.
Yes, Rose, why are you asking, we do want to know?
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While I don't like my kitchen aid blender, I did buy a kitchen aid immersion blender that absolutely rocks.
I've decided to go ahead and buy the 5000 model. I think I"m going to forego the extra 80 bucks for the dry blades though. I don't see myself grinding grain for breads nor do I make that much bread to begin with. When I do make bread I have my Kitchen Aid Stand mixer. I think too, that if I become obsessed with the vita-mix I could probably just buy the extra container and blades separately anyhow.
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A book I recentlygot and would recommend highly is "Southern Country Cooking from the Loveless Cafe." Not only are the recipes really good and really simple, the information on the recipes and other background information makes for enjoyable reading as well. The book is by Jane & Michael Stern and is part of a series on regional restaurants.
I'm also looking forward to getting the book Seasoned in the South that Varmint mentioned. I couldn't find it on-line but there was a readers review of that book 2 weeks ago (or 3 as of tomorrow) in the Wednesday food section of the Contra Costa Times.
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I have good mixers (a Kitchen Aid stand and Cuisinart hand held) but I'm woefully disappointed with my blender. The blender that I have is a Kichen Aid. I got their high end 'Professional' which is 5 speeds and the stainless stell container.
The part that was my fault was getting the stainless steal container. What a dumb move. I don't know what its benefit is suppose to be, but not being able to see what is going on is certainly not among the benefits. It looks great but has no function.
As to the overall function of the blender, there is no way to do small projects effectively. I either need to use more volume or more liquid, and frequetly more liquid than desired.
A litte over a year ago I took a class that John Ash gave and he commented (while blending something) that Vita-Mix was the only one that was effective with real small quantities and with very little liquid. While I certainly have confidence in what John said about them I'm wondering what experience others have had with Vita-Mix blenders? I'm ready to plunk down the bucks and get one, and while I realize good and cheap don't go together (never have never will) at a price of about $400 (plus or minus depending on the model) I'm just looking for some feedback before making the final plunge.
Thanks
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A restaurants name is very important. It is the first point of contact and after all, it is a type of sale and the first key is getting the customers attention. I think one word names are good from the standpoint of being easy to remember and that is important. If the name is longer than one word it needs to be straight forward and simple. I know out here in S.F. for example there is the "House of Prime Rib." That (to me) is a long name but easy to remember. I also like the tie in to something geographic, food wise, or something to associate with the cusine.
The only one word name that I sort of like would be "Paratha." I don't know about Thailand but I know Burma (which lies between) has paratha as well. The only dilemma I see with the Restaurant being Indian & Thai and a one word name is spelling. A short name is nice but if people are trying to find it and can't spell it in order to get directions the purpose is defeated. (I don't know if one can get a listing with 411 that picks up phonetic spellings as well but it would be worth it perhaps.)
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You can get the Dexter knives in most Chinatowns and from some restuarant supply stores (SS Kemp here in Cleveland sells them, www.sskemp.com).
The Dexter knife is how I became friends with JoMel! Back around 1989, after I attended her cooking classes and fell in love with her cleaver, she offered to let me accompany her on her next trip to Chinatown and she helped me pick it out. We wound up going to see a Chinese movie, "The Story of Qui Ju" and the rest was history!
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My butcher just started carrying fresh picnics (I've had a rough time finding decent pork since moving here) -- I'm absolutely making a corned ham for Christmas. If I'm able to get kale in December, too, Santa can just go on ahead and skip my chimney.
Thanks Varmint.
I think this has me targeting Corned Ham for X-mas as well. This could start a trend. What kind of Ham is best to start with? What source would one use for the Ham? I've ordered hams from Burger's and Scott's in the past.
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As usual, I plan one thing for dinner and reading the forums here changes my plans completely .. now I am having a stir fry as well .. Chinese eggplant, to be exact ... even dug out my wok ...
Thanks for the inspiration!
Way to go!!!
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Interestingly, and almost hypocritically, there has been protectionism of U.S. based "trademarks" here. Remember when President Bush signed the law that only bottom-feeding fish could be legally called and sold as catfish. So this put the Vietnamese product (about 20% of fish called catfish were actually a Vietnamese fish raised in rice paddies at the time) on the outside looking in. Restaurants in Minnesota were selling walleye that was really a European fish called zander (also known as European walleye). There has been action to put a stop to that legally.
Even intra-U.S. examples exist. Vidalia onions can only come from Vidalia, Georgia. Onions grown elsewhere from Vidalia seeds can't be sold as Vidalias. It seems we want to have our cake and eat it too.
If (and I use to live in Minnetonka) I went to a restaurant or fish market in Minnesota I would expect Walleye Pike to be Walleye Pike. Here the deception factor is certainly present due to ones expectations. In the generic wine labeling nobody is trying to dupe anyone.
That aside, I do have a question as to the term "Port." While it is known as Port, is Port the English name (and I do believe the English owned many of the port houses in Oporto) while in Portugal it would be called "Porto"?
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While a round bottom wok is ideal, the westernized flat bottomed wok still does a pretty good job. The wok Grace Young takes with her everywhere is this style. I say westernized as not only is it flat bottomed, it also has a handle (which the round bottomed handled ones are from Northern China, I believe called Pao or Peking pans) while the traditional Cantonese wok has the ear type handles on each side. Additionally the westernized wok has a handle on the far side of the pan which aides in making it easy to hold when transferring the dish to a platter.
This type of pan is very useful if you can't get enough heat to your pan for the traditional round bottomed wok. Unless your wok can sit down over the heat (I have a wok great and specifically got non-sealed burners on my Viking for this purpose) the flat bottomed wok winds up being the most efficient.
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Let's say that your argument is valid. By the same argument you would then have no objection to Kraft calling their cheese "Parmesan"; labelling a mixture of soya and cotton oil as "olive oil"; making cigarettes from Turkish tobacco and putting them in packs identical to and labeled as "Marlboro"; making watches that can sell for $25, labelling them and selling them as "Patek Philippe"; Mr or Mrs Smith painting a picture that really looks like a Van Gogh and selling it to the Metropolitan Museum in New York for $30,000,000.
If you'll agree to all of those, then I'm willing to go for "Port" on wines made from grapes that have nothing to do with true Port wine and that come from South Africa, Israel, Lebanon, California or Katmandu.
I don't think its snobbish to insist that counterfeits are inferior. And even if not fully inferior, still counterfeits. May I suggest that we think of one small bit of wisdom inherent to every major and probably quite a few smaller religions as well, that to the effect" "If its like an egg, its not as good as an egg".
You're just being absurd. There's no comparison and you know it. You can take anything to the extreme but frankly to do so is idiotic. If that is the best argument/retort you have your position is pretty darn weak to put it politely. If you are under the illusion that it is a marketing ploy I'd suggest you get treatment for your paranoia.
Trying to give a nice simple answer to those abroad doesn't seem to deter foreigners from wanting to visit their beliefs upon the people over here. Moreover, even when I've seen comments made in regards to American labels it is never done in a civil context which is what really irks me to no end. It is either done in some condescending authoritative 'this is how it is' tone, or through some totally absurd comparison such as what you have given. Since rationalization and respected difference of opinion don't seem to be the order of the day maybe you can relate to the following more Eastern side of the Atlantic phrasing. The simple fact is: in the United States it is called, and aptly designated as Port. If you don't care for that designation, write your congressman. Oops, you don't have one. Geez, I guess you'll just have to live with us calling it Port then.
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Of all the cuisines and cooking we talk about here I see very little as to Chineese cuisine and the Wok in particular. I do all the cooking in our home and while I love braises, barbecues, French and Italian cooking, not to mention good old American Southern/Creole cuisine, there is just something so pure, elegant, simple and pristine in Chineese/Wok cooking. No single pan is as versatile as a Wok (or Pao pan) and can do so much. Talk about 30 minute meals, it is the quick cooking of the stir fry that is so fresh as well as fast. In part the 'Wok hay" has at its heart that intense heat, searing, and freshness.
While I've been (over the last 6 months or so) doing stir fries at least a couple times a week, I recently took a class taught by Grace Young which only fueled my desire all the more. (By the way, her book, The Breath of a Wok" is fantastic.) So my question is this: What are we stir frying today? I'll start it off with what I fixed for dinner last night for my wife as well as today for a friend: "Honey-Garlic Green Tea Shrimp" which is a recipe out of Martin Yan's quick and easy. Talk about a spectacular dish and this is it. Not only is it simple and elegant but from the start it is on the plate in well under 30 minutes.
So what are you stir frying tonight?
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Why does an issue always need to be made over 'it isn't port if....' or 'only champagne if...' and such? It is totally, and I do mean totally absurd to make such an issue about calling or not calling a wine port. No wonder most of the world considers many/most wine fanatics as snobs. I can only gather from the time difference (since no location is shown) that Jackal10 is from the wrong side of the Atlantic. (Wrong side to us Americans that is <tongue in cheek>) Let me give my side which, I feel, would encompass a view taken not only by newbies but many Americans who do not side with this proprietary garbage of what can't be called this or that.
Inserted here (hopefully) is a picture of several California Ports (yes Ports I say) that I happent ot have on hand. I'm sure one reader of this post will at least recognize one of them.. but that aside, with the exception of one, all are called "Port" in some vein or another. 3 by their varietal grape and one (which is the traditional varieties of grape) as just "Vintage Port California" and the last one is not (I'm sure Jackal will be thrilled) called Port but is labeled "Obtuse" which, sense the unkowing soul will be left in the dark totally confounded by this obtuse name is completely accurate.
On the back of Justin Vineyards Obtuse which on the back of the label is described as a Dessert Wine, and farther down as a "port style wine." Let's get real here, is anyone going to say they want a California desert wine made in the port style? Not anyone that normal isn't going to. They will ask for a California Port. There is the generic term of "port" we use here just as we use the generic term "champagne" for a sparkling wine. As for port, where is the concern? I'm a port or port style wine drinker myself who has both California and Portugese Port's on hand at all times. Do I know the difference? Yes. There's no illusion, no confusion, and I know which is which, so what's the big deal if I refer to both as "Port's"?
If anything, it is the newbie or uninformed who beneifts most from calling a California wine a "port" as he can now associate the term "port" with a particular style of wine. If the newbie happens to enjoy the wine (and help me but I can't understand anyone not enjoying a Port style wine) and a California Port is his initiation, he/she is much more likely to be drawn into trying Portuguese Ports simply from associating the two and (as they probably will) learning the origin of Port. This general association benefits the producer of the wine, the consumer, and the orignator (in this case Portuguese Ports.)
I can respect someone from elsewhere referring to it as a fortified wine, or referring to a sparkling wine from California as such, but since we choose to have both a generic meaning for Champagne and Port as well as a specific, we sure as heck don't need somebody telling us what is or isn't correct. On the whole, we know the difference between the generic and the specific and we don't need to be told otherwise. If our viewpoint and terminology is, in your opionion, wrong, then show a little class, bite your tongue and view us as uneducated heathens. If however you want to play the pompous role and tell us what is or isn't correct, be prepared for us to ignore your arrogance and be even more adamant in our view from the other side. For myself, I think there are enough complex things in life without having to complicate wine. If it walks like a duck, talks like a duck and acts like a duck, I guess it must be a duck. Same thing for port. Since I know the difference between a California Port and a port from Oporto I guess it really doesn't matter what I call it though does it?
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I am a fan of splenda have used splenda a lot in cooking and it has worked wonderfully as a substitute for sugar. When it comes to diet soft drinks though it's another story. Some are okay some are off tasting. Diet Rite Cola uses splenda and is okay by and large. Pepsi One seems okay to me but my wife doesn't like it.
Regular Diet Pepsi to me had absolutely no taste whatsoever. On the other side though, I have recently become a big fan of Diet Pepsi Lime and Diet Pepsi Wild Cherry. These last 2 die pepsi versions taste great. I've never been a fan of the diet stuff but to me these taste every bit as good as the non-diet versions. I don't know if others have had the same experience.
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I ordered several bottles of the Dogfish Head 120 minute IPA ale (supposedly just over 20% alcohol but wasn't printed on the bottle) this summer which was fairly tasty, but I prefer regular IPA's for the most part that are still relatively high (comparitively) in terms of alcohol. Maybe it's just me but there seems to be a point when they go from having a hearty full bodied flavor to a bit more of a mellow almost barley wine type of effect. Being that I like the hearty style I"m sticking to more the traditional alcohol ranges.
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I love beef. Absolutely and no two ways about it, but lamb? Lamb, to me, is the ultimate red meat. If I love beef, I absolutely adore lamb. That said, why are there so many who don't?
When we first got together my wife would have nothing to do with lamb. As with many this came from growing up with mutton. Not just gamey but overly strong and not cooked very well to boot. The dish that got my wife turned around is Lamb shanks. Then Lamb stew which she is really fond of now (the recipe I use here is Julia Childs from her 'The French Chef Cookbook' tv show.) On occasion I can get her to eat loin chops as well. The only resistance I now have is mainly to leg of lamb though I keep trying periodically with that one as well. I think in the near future, for the first time in a long while I"ll make my favorite lamb dish, which is an eye of a rack of lamb cooked in puff pastry.
The biggest difference, on the whole, I think is that if you screw up a beef dish it is still edible. I mean, short of burning it, beef will still be palatable (to some degree) but if you screw up a lamb dish, then yes it is more noticeable that it didn't turn out okay.
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Vermouth is always handy for chicken or veal piccata. For deglazing it is great. I agree with others that I might be hesitant about using it in larger volumes, but overall it is a very handy wine to have on hand in the kitchen. Of course since we are martini drinkers we always have it on hand to begin with too which also helps.
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Here (speaking of the states) we call it port. Deal with it. Like it or don't like it. We also generically refer to sparkiling wine as champagne. Whatever happened to imitation being the most sincere form of flattery?
The English call it Port. I believe ( correct me if I'm wrong) that the true Portuguese word for it is Porto and we do not call it Porto over here. With Champagne there is at least a fairly short alternative in 'sparkling wine' which still doesn't roll off the tongue that conveniently. To say though 'a fortified wine in the style of port' or such variation seems insane. There just is not a good descriptive term to use in place of Port and besides even the neophyte typically knows (or learns early on) that Port is a Portuguese wine or refers to that style of wine but made over here.
I can't say with certainty, but of the Ports I looked at here (that I have and others) that are called "Port" are made from the traditional Oporto grape varietals. Other ports are labeled differently with that difference usually being a varietal such as 'Zinfandel Port', 'Cabernet Port', "Petit Sirah Port' or the such.
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I like the idea of oxtails with the cab but then again I love oxtails as well as accompanying them with a big bold wine. I'd also suggest braised lamb shanks.
Brad's suggestion of the scallops sounds very appealing with the chardonnay. Salmon with a pinot noir is always a winner. I'm also very fond of grilled pork tendrloin with a nice pinot as well.
Another thought I had, offbeat though it might be, was perhaps to have the cab with desert served with a rich chocolate decadance cake.
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We love salmon, especially with Mustard and Dill. With that theme in mind I came up with Salmon poached in butter and then with a mustard dill hollandaise using the reserved poaching liquid instead of butter.
Poaching the salmon in butter (1/2 cup sauv blanc and 1 lb butter) works wonders. Took second place in a local seafood contest and it was aptly described as being "incredibly moist."
Beaujolais in the U.S.
in Wine
Posted
After all of this, I toss out a simple question. Is it this Thursday that the new Beaujolais arrive in the stores? Correct me if I wrong but isn't it (for those of us in America) the Thursday before Thanksgiving when Beaujolais are released? If so I need to make my plans. Certainly a wonderfully pleasant wine with a freshness made to be enjoyed.