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

Hi, If this a true flatiron (normally about 1/2" thick and cut along the grain) the steak will puff up when it is seared. The result is a much thicker steak when cooked which protects the meat from overcooking. A top blade is frequently crosscut, with a tendon running down the middle, an incorrectly called a flat-iron. These can be cooked just like a 3/4" thick strip steak. If the steak is cryovac'd, remove it for a period of air drying before cooking. You might also want to bring the steak to room temperature to lessen the cooking time. These methods will eliminate the possibility of a slightly livery taste. Good luck, Tim

I have twice seen a "melted fennel sauce" on restaurant menues. They must use acetone to melt the fennel.

I cannot agree. Compare the ingredients: Your own stock: Chicken, onions, celery, carrots, parsley, thyme, peppercorns and water. Minors: Chicken meat and natural chicken juices, salt, chicken fat, monosodium glutamate, sugar, dried whey, hydrolyzed (corn and wheat gluten, soy) protein, natural flavoring, yeast extract, natural extractives of turmeric and annatto. Better Than Bullion: Chicken meat including natural chicken juices, salt, sugar, corn syrup solids, chicken fat, hydrolyzed soy protein, dried whey, flavoring, disodium inosinate and guanylate, turmeric. Tim

Hi, We precook sliced/diced/fry-cut potatoes (don't let any pieces touch) in the microwave for four minutes before roasting with duck fat at 400 degrees. We also microwave vented russets for four minutes, to remove moisture before cooling. These may also be roasted in the fat of the day or sauteed. Tim

Our 8 year Dacor is used every day. The grates are washed in the dishwasher. The porcelain coating is intact and the have never rusted. This is confusing since there have been many other quality issues with this stove. Tim

I would have expected porcelainized cast iron grates on any pro-style range.

H, This discussion should also consider the spider steak. I have been able to purchase these at the source, a local meat processor that was State regulated. It is a very tender cut with great flavor. This is also the muscle that wags the tail. Here is a picture of a spider steak.

Hi, Kenji's recipe definitely calls for leaving the roast uncovered in the fridge. Salting in advance does not change this direction, leave it uncovered. Yes, the salt will draw out moisture which will be reabsorbed over time. That moisture will collect on the surface and does not need plastic wrapping. (plastic wrapping will inhibit the drying and may upset the effect of salting. Tim

Hi, I only that the stock enough to cut out a portion. At that point the liquid does not separate from the ice crystals. Tim

Hi, I usually partially thaw stock, remove what I need and refreeze. If it is fully thawed, bringing is to a boil would be appropriate. The act of poaching your stock makes it safe. Straining and freezing is safe.

Hi, There are also the dinosaurs that insist a demi-glace has to begin with espagnole sauce. Tim

Dairy Queen is ice milk, not ice cream. Most soft serve ice creams are ice cream custard. A side by side comparison will make the differences clear. Yes, there are many custard stands in Wisconsin with loyal customers. I think the loyalty to the local stand is just that, not food snobbery and definitely not ugly.

Hi, Actually, this caterer is sourcing his hogs from a plant that removes the skin. Larger swine packing plant no longer process the skin to save money. You may still purchase a pig with skin from a plant that has the scalding equipment to properly clean the skin. Tim

Hi, Cold smoking salmon produces a completely different product than hot smoking. Smoking at ambient temperature or lower requires some planning and is very much worth the effort. I use the techniques outlined by Jacques Pepin in "Techniques or "Method" and "Celebrates". The procedure is to use an insulated smoking chamber. Pepin uses an old refrigerator but a cardboard box, plastic tub or garbage can works very nicely. Ice or a cold water blanket is also effective in lowering the smoke chamber temp to below 75 degrees. In my experience, smoking at 90 degrees does not create the proper texture. The source of the smoke must be external and not create much heat. Their are a few solutions involving outside heat sources. Pepins solution is a small flower pot (I use a cast iron pot) with an electric charcoal lighter covered with wood chips. The electric lighter is turned on for 10 minutes to create smoke that flows through an aluminum heat vent (a dryer vent is perfect) into the chamber. (There may be two or threes sessions over 30 minutes) This allows smoke to enter the chamber without raising the temperature. This works very nicely and is worth the effort. It is easier on a cool day but ice and cold wet towels may be utilized on a warm day to cool the smoke chamber. Tim

I've made it with chicken many times. Tim

MK, Try roasting them. Tim

Hi, Chiogga beets are the best reason to go to a farmer's market. I love the striped interior colors. Tim

Anne, The new phosphate free dishwasher detergents are reeking havoc on the machines and your dishes. You might try running a Dishwasher Cleaner through your machine and reassessing the performance. Then you may also need a new timer which is about $100 plus a 30 minute installation. That's better than the cost of a new machine. Tim

The article discusses ALLERGY reactions to mushrooms. "Some people are allergic to mushrooms that are safe to eat; if this is your first time eating morels, eat only a small amount and wait 24 hours before consuming more. This may prove quite difficult, as morels are quite delicious! Also, don’t consume any alcohol with your very first ingestion of morels, especially black morels; if you are allergic, this can seriously worsen the reaction. A reaction involving ingesting alcohol with morels “. . .begins with flushing of the neck and face, rapid heart beat, tingling in the extremities, and a metallic taste in the mouth and only later involves nausea, and vomiting.” By these standard, most other foods are also poisonous and contain toxins. Tim

Chris, This seems to be your point. While that may be true at your farmers market it is certainly not true at our market or others. It is also obvious that your goal or desire to buy cheaper food at a farmers market seems unusual. I suggest that you go the the less regulated farmers markets, the markets that purchase at local wholesaler and resell cheap, the markets without heirloom produce, the markets with no real farmers. You can find those "farmers" markets in many major cities. These should make you happy. Tim

Hi, Our farmer's market is limited to locally grown products with farm inspections being held annually or more frequently. All of the vendors are the producers and know what varieties they are selling. There is very little product that is available grocery stores. Most of the products In example. Big Red Mustard is not available at our groceries. Rosa Bianco eggplant and about 30 other varieties. (about 1/3 the price of Whole Foods) 20 or more varieties of tomatoes. Where else can you purchase Green zebra Tomatoes or Pineapple tomatoes? Pristine Oyster mushrooms are picked the morning they are sold. 20% premium but better flavor and higher yield. BB size russet potatoes are not available at any local grocer. The same for inexpensive quarter sized potatoes of all varieties. Ground cherries are only available at the farmer's market. Serotta basil and other unusual herb varieties are available only at the farmer's market at lower prices than groceries. Purple asparagus is much cheaper at the farmer's market. We have a grower of peppers (hot, dried and smoked) that are much cheaper than the grocery stores. Smoking wood at 1/3 the cost of grocery stores. How about 40 variety of pumpkins/squashes not sold at grocery stores. We also get Gold Rush Apples (none in grocery stores) and a dozen other heirloom varieties at prices below the grocery stores. Asian pears at grocery store prices have FLAVOR that shock you. Longer time on the tree means more acid/sugar. 1" long Fairy Tale eggplant are never available at any grocer. Peaches are dramatically better quality than local groceries and at much lower prices. Corn is also much higher quality (Peaches and Cream) and much cheaper than local groceries. The flowering plants are better quality, unusual and much less expensive than local garden centers. The strawberries are separated by variety at competitive prices. How about $5/pound heirloom turkeys raised in a sunflower field? How about Mangalitsa hogs finished on acorns? Egg sized cabbages are wonderful for grilling and not available at grocers. My point is that the cost argument may come down to an apples/oranges comparison. This may also say something about living in an area of truck farms with growing conditions that allow for a range of produce. Buying only from knowledgeable producers who have become close friends also helps. Many of them hold produce back if you are running late on FM day. My experience in Chicago is that farmers market sellers know nothing about their varieties and much of the produce looks like it came from the local wholesale market. My experience in NYC is that the game birds were the best bargain. The other stuff did look really expensive.

Hi, We cut them in half and soak in cold water to remove dirt/bugs. The water goes into the woods out back; yes those spores. We saute in butter with cream added to finish. Tim

Hi, The answer is mineral oil spray. Stainless Steel Magic will take your spotted surface and make it look great for weeks. We have to clean about once every 60 days and it only takes seconds to do a touch up. We have been using the same aerosol can for 5 years. Tim

Hi, Every meat item has been injected with a 12% solution of phosphates, saline and whatever. The burger is ammoniated. That says it all. Tim