tim

The Big Steel Keg also features a solidly built set of legs. This Keg's insulation provides for a cool exterior and different thermal properties compared to the ceramic Egg's heavy mass. I assume that it may be somewhat easier to lower the cooking temp by restricting air; lowering temp in a ceramic Egg is a lost cause. I also remember reading that the insulated Keg has a much lower humidity level than a ceramic Egg but don't know the impact on cooking results.

That looks pretty dangerous to me. I'll send you may address and pay for the shipping so I can dispose of the unit properly.

Within the last year, excellent mole has become available. I am speaking of Rancho Santa Maria..

The weight and tenderness of the Vegas steak sounds like flat iron but that is certainly not new. I;d like to see the whole uncooked steak. The Newport cut looks suspiciously like a sirloin cap rolled into a half circle, the same cut you see at churrascaria. In this case, they cut through the center and fold the steak over smooth outer fat cap. The Loin cap would be much more expensive. Tim

Hi, The problem is not only the fats in your stockpot when you begin. Much of the fats, impurities and scum appear in your stock during the simmer. The volume drops considerable after the first 30 minutes, or son but fats continue to appear in your stock during the simmer phase. Tim

Hi, I assume carbon steel is not nearly as porous as cast iron. That would explain the loss of seasoning. Tim

Paul, That second link is wonderful. Thanks. Tim

BINGO! Any meat that is wet aged benefits from a few hours of drying out to freshen the aromas. Also many internal muscles (hanging tenders, top blade) may exhibit a liver after-taste that may be eliminated by air-drying a few hours and bringing to room temp before cooking. The most important factors in successful dry-aging are sanitation, higher humidity, lower temperature and air movement. Many refrigerators have crispers that use a fan to lower temps. High humidity is difficult but it helps to wrap your primal with cheese cloth to retard moisture loss. Tim

Hi, With a very light cure, smoked wild goose breast develops a wonderful texture and flavor. It is important to finish it at reasonably low internal temp. Fruit wood provides the best flavor. The final product is very similar to smoked beef loin. Good luck.

Inexpensive 151 proof vodka is filtered and a good sub for Everclear.

Hi, I purchase manufacturer's cream in 1/2 pint containers from Meijer stores. It comes from a dairy in Michigan.

Hi, It is easy to make double cream, IF you can find "manufacturer's cream". That is Pasteurized cream (not ultra-pasteurized) that contains cream and milk with no additives. It is important to keep the container cold and sealed beyond the expiration date. When you open the cream, your nose will know what is inside. A week beyond expiration will yield some thickened cream and fresh buttermilk. A bit longer and the cream becomes thicker. Last week, I found and opened a container that was 55 days beyond expiration and there was no offputting odor. The cream had turned to a thick culture much like Devonshire cream. The buttermilk was very mild. ...Yes, I have lost a few containers that had turned, but very few. Tim

Yes, with the exception of ground beef I am happy to buy expired beef. I value the added value of the wet aging.

We had a wonderful meal at Niche. Remarkable food and a waitstaff that really works together. It is a little crowded and very noisy. The wine list is befuddling with mediocre wine masquerading as "boutique finds". We took our own.

Not really. I don't believe you add all the dry ingredients together, you just divide by the weight of the flour. How absolutely humiliating of me to offer the incorrect formula. My apologies for missing the mark by sooooo much!

Put another way, The weight of the wet ingredients divided by the weight of the dry ingredients times 100 equals the hydration percentage. Get out your scale. Tim

My son's Manhattan apartment stove was filled with sweaters. Did I say SMALL apartment?

The pictures are here: Link to Gingerbread House Pictures

How did you obtain the All Clad information? -Dick Dick, Much of this information was taken from All-Clad's patents for their cookware. A few years ago, there was a blow up photo of the edge of an All-Clad pan that allowed for measurements. Tim

Boilsover, You really had me flummoxed here. Solving my conundrum will make me thankful tomorrow. My problem was measuring methods. All of these coins have thicker edges and yes I was measuring at the center. Dumb me! This has been a fun discussion, and I do love my $45 Mauviel 2 quart (2.5mm) windsor with nickel lining. I bought it at Zabars way back when... I also treasure my DeBuyer 1 Qt. windsor 2.5mm fully clad aluminum (stainless interior and copper exterior for maintenance/show) and an extra 2.5mm sandwich aluminum base. It rocks for bearnaise on direct high heat. One factor has not been discussed is the thickness of the stainless. Some makers tout 2.5mm of copper and the typical lining adds ___mm. (Sam will know.) Thank you for your thoughts, Tim

Hi, A few years ago there was an infomercial for some waterless cookware which used welded handles. The "chef" proclaimed that the welded handles eliminated the problem of those pesky rivet falling into the food you were cooking. Tim

Hi, My nickels measure at 1.63mm. Tim

You will want to get the fat around the kidneys to render into leaf lard. It's wonderful for pastry. Tim

Hi, The change in Regulatory action on caul fat was an outgrowth of Mad Cow Disease. Tim

The best caul fat is the diaphragm of a hog. The picture in the link above is of a round piece with some missing lace in the center. As you would imagine, the diaphram is round and attaches to the inside skirt (steak) at it's perimeter. The hanging tender (hanger steak) drapes across the middle from the ribs above, accounting for the missing lace. A few years ago, federal meat inspectors eliminated distribution of caul fat (No longer available from Niman Ranch or Lobels) and many markets began selling fairly thin slices of lard as "caul" fat. This is not really caul fat and is not a real substitute. You should seek a state inspected meat processing plant in your area. They should be happy to provide you with caul fat at a reasonable cost. Good luck, Tim