tim

Hi, I like to cold smoke goose breast. Wrapping the breast in caul fat keeps it moist. The flavor and texture are wonderful. Tim

hi, In my experience with home dry aged steaks, you have to be very careful to watch your steaks. It is very easy to overshoot that sweet spot of medium- rare. Tim

Hi, If you began with fresh chicken bones, you should remove all of the gray scum that rises to the surface during the first hour of the simmer. If you began with cooked bones, there will be much less gray scum. After the first hour or so, you will have fats and minor impurities rising to the surface. I usually save these in a bowl. They may be defatted and strained for use, depending on the flavor. Tim

Hi, You might want to look at the Sharp Microwave-Convection oven, the source of the Dacor. Also, it appears that Jenn Air's Microwave-Convection comes from the same source. While we use our Dacor like a second oven, we do not roasting meat, since it is not self-cleaning. Yes it browns like a normal oven. The broil function is different in that it does not use radiant heat. It is useful for top browning but at a slower pace than a radiant broiler. It does not get too hot, inside or outside. It uses an external exhaust that keeps the outside pretty cool. It is wonderful at heating plates or holding meals at 100 degrees. It is also excellent for holding food at 150 degrees or drying herbs at that temp. Tim

Hi, Flavorful shrimp stock is perfect for making shrimp cocktail. It is also great for bisque. Tim

Hi, Dick Budrichard has the right ides. D'Artagnan sells duck fat for about $8 per pound. You can buy a whole duck for about $10 that will supply close to a pound of duck fat. In other words, the duck costs about $2, that is a bargain. Tim

Hi, Would it be plagiarism if the show was a remake of La Grande bouffe? Tim

Sam, This cookware is more expensive than the list prices for All-Clad MC-2 in almost every size. It is way more expensive than the seconds offered by Cookwarenmore.com. What am I missing? Tim

HI, If you have a newer refrigerator, the insulation will not pick up odors. (I think they use styrofome) Cleaning the interior should eliminate any odor. Older, fridges had insulation (maybe fiberglass) that would absorb odors, a real problem. Appliance repair shops have plastic cartridges that are designed to absorb odors in fridges. You might give these a try. Tim

Sam, Aging your refrigerator might not be a goog idea! Tim

HI, Are there any mail order sources for Chourico or Linguica other than Gaspars? Tim

Hi, It should be noted that these USDA guidelines (http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm) state, "It should be noted that these times and temperatures apply only when the product reaches and maintains temperatures evenly distributed throughout the meat." Microwaving does not provide the even distribution of temperature required. Tim

Hi, I just went through the same process. The following choices deserve your consideration. Kitchen Aid full clad stainless: 15" X 11" X 3.5" $120 Cuisinart Chefs Classic Stainless with 3.5mm disc bottom: 16" X 13" X 3.5" $80 Tim

Ok that makes sense. As to searing. Not sear first? And can I sear it on the grill before or after? My oven will be taken up with yorkies. ← Hi, If you sear first, your roast will not take on as much smoke flavor. Tim

Cali, In Brooklyn's Fort Greene neighborhood, try No. 7 restaurant at 7 Greene Ave. It's new american with Eastern European and Korean influences. It also fun and a bit noisy. Tim

Chris, It's casual restaurant with sophisitcated new american cuisine. Mains run from $15 - $24 and wines range from $32 to $80. We are looking for practical wine glasses for the lower end wines. Tim

Hi, The caul fat that is harvested for cooking purposes is the membrane lining the diaphragm. The diaphragm is attached to the skirt and has the hanging tender laying across the middle. This allows for a large round sheet of the lace-like fat. Picture of Caul Fat In the US, the USDA no longer permits sales of caul fat. It is available from some State inspected meat processors. Tim

Hi, We are looking for practical wine glasses for a restaurant. We want good shapes stems, thin/clear glass and reasonable prices. Riedels Restaurant glasses appear to be one options but we would like to know about the new unbreakable (triton, kwarx, etc.) glasses. Obviously, cost is also a factor and we would appreciate knowing restaurant opinions on the value of alternative glasses. Thanks, Tim

Hi, I like pumpkin/squash or pumpkin pie ice cream in the fall. The proper texture requires juicing a very fresh squash and reducing the juice to concentrate the flavor and sweetness. Use this in a creme anglaise base and you have your ice cream. You may use pumpkin pie spice or ginger or some heat to adjust the flavor profile. Tim

Hi, My Father, a surgeon, told my high school friends that the most important advantage of Mother's breast milk was the "cute containers". Which reminds me, who has volunteered to forage? Tim

HI, Farmer's Fresh Market on County Line Road at I55 usually has veal knuckles at $1 per pound. 100 Burr Ridge Pkwy Burr Ridge, IL 60527 (630) 734-9100 Tim

Hi, I would think you could carefully measure one pint of skim milk, I assume it would weight exactly 16 ounces. Then weigh one pint of 40% heavy cream or 25% cream and calculate the weight per ounce. The difference would be the fat content and would provide you with the algebraic formula for adjusting the farm fresh cream with skim milk to achieve that 40% product. Tim

Vaughan, Paraphrasing those who know better. You never own a knife until it blesses you! Tim

Hi, I'm no chemist and can't define invert sugar. My wife has experienced problems with Isomalt and Pastillage. Isomalt definitely has a shelf life. After a year of careful, room temp., storage, it caramelizes below 300 degrees. My wife has also experienced problems with pastillage which would not stay hard. The same problem was documented on that Food Channel Cake show by Duff?? Guess what, the same source, New York Cake. Tim Tim

Hi, Maia's website says almost nothing. Any thoughts on the atmosphere, cost, quality of the food downstairs? Tim