Mallet

Thanks jason. I actually had the opposite problem this week. It was warm (near 70) and a bit damp for a few days, but I'm back on track now at 60F and low humidity. No odd smells yet !

I think the basic premise of that online discussion is wrong (at least they seem to be be led off track ). While it's true that the actual cooking temperature is lower than non sous-vide food, the final temperature is the same. The first post seems to imply that the author thinks that sous-vide food cooks 'more' at a lower temperature by virtue of the vacuum, which of course it doesn't.

Great article, can't wait to get the book.

I just got a kilo of gorgeous white lard from the Farmer's market (from organic, free-range pigs). Are there any savory recipes that have lard as a main ingredient? I'm looking for something beyond using it as a frying medium or for baking (not that I object to using lard in these ways !).

There is organic free-range pork lard at the Farmer's market (yes, it is still open!) on Saturdays. It's about $10 a kilo. Also available smoked. Also, organic free range boiler hens are available at about $3 a pound. Both are excellent products. Now I just need a recipe that combines both ! I also had lunch at Luke's last week and want to add to the praise already heaped upon it. I had a smoked meat sandwich (smoked on the premises) and my girfriend had the belly-buster lunch. Both were excellent, I can't wait to go back!

I can't say I find the concept particularly ludicrous (although maybe it is carried to a bit of an extreme in this case). Trying to get past the schtickiness : Sounds pretty reasonable, and it has a decent chance of delivering a fresher, better tasting product.

Do you think that current commercial farming practices could be contributing to the generation of newer and more virulent pathogens? Perhaps epidemics such as these are an inevitable consequence of current production methods... In regards to supporting local poultry farmers, I'd like to quote Hugh Fearnley-Whittingstall: "Just because the gulag is only a few miles down the road, it doesn't mean the inmates are any happier (or tastier!) than those on the other side of the country".

I'm in the process of making bresaola, my first serious cured meat project. I am in the marinating process (red wine, bay leaves, thyme, chili powder, piles of salt, rosemary) and will be wrapping and hanging the meat tomorrow. Is there such a thing as too cold? Since I don't have a cellar, I jammed a cardboard box in an open window to make an ersatz cellar. The temp can drop to the 40s in the box (it IS winter, after all). Is it worth it to tweak the cellar (i.e: punching holes in the box ) so that it's a big warmer?

My first taste of foie gras

Braise whole heart with onions, salt, pepper and whatever else you feel like. Cut into slices and fry in butter. Serve on top of mashed turnips.

An immersion blender is also a good option.

I wonder what the numbers are for anymous members in eGullet? From a quick survey on "Today's Active Topics" I am guessing about a 5:1 ratio of anonymnous (no first AND last time in signature or username, haven't checked all the member profiles though) users. One possible feature of maintaining anonymity is that it tends to level the playing field when there are disagreements.

Corn Flakes mixed with Frosted Mini-Wheats, with a sliced banana, topped with honey. This must be assembled in layers before the milk is added.

The menu is pretty big, and it's mostly a mix of Korean and Japanese food. I had gyoza (deep fried dumplings) for an appetizer and the sushi dinner for a main. I am by no means a sushi expert, having only had it two or three times before in Halifax, but I was not impressed. One of the fish (butterfish?) was still partially frozen when I got it and the others tasted distinctly of fish (it is raw fish after all , but the sushi I had before was much firmer and sweeter; any fish taste was pleasantly in the background). The people I was with had no problem finishing off my plate though, so it was probably just me. All the other dishes (I can remember exactly what everyone was having) looked good. lexy, have you decide on a place for your birthday yet?

Any thoughts on Ta Ke Sushi?

That's interesting Tepee... I don't believe I've ever seen the pink-fleshed variety here in North America. How much of a taste difference is there between the two? ← That's odd, because I've ONLY ever seen the pink-fleshed kind. ← sorry, my bad. I read pink skinned. I have in fact never seen the pink fleshed variety

So there are no traces of the plastic wrap left at all? I'm not sure I understood the description. I might be inclined to take a little nibble to see if I could taste the plastic... have you tried it yet?

I've seen them sold between $9-12 each (even in Shangai, they were expensive). Not having eating many, my first impression was that they tasted sort of like Kiwi but sweeter.

That's interesting Tepee... I don't believe I've ever seen the pink-fleshed variety here in North America. How much of a taste difference is there between the two? ← That's odd, because I've ONLY ever seen the pink-fleshed kind.

Don't forget to make apple peel jelly with the leftover peels!

Although it won't help you now, I think I read somewhere that eggwhites freeze quite well.

Casa was ok (not super). I had braised shortribs for a starter, which was amazing (although I swear the polenta that accompanied it tasted just like nachos) and seafood prepared three ways as a main. These were: pistachio encrusted halibut with a tomato-lemon sauce (sauce was wayy to acidic), battered shrimp with green apple sauce (sauce was good, but the shrimp was overcooked and the batter was totally soggy) and salmon served on top of a bed of spinach (very good). All the fish had been seared with the skin on, but plated with the skin down so that is was soggy by the time I got it. My girlfriend had caprino pistacchio (pistacchio crusted chevre, honey roasted tomatoes, crisp prosciutto and mixed greens with balsamic vinaigrette) which she really enjoyed as well as hazelut encrusted prok tenderloin (good, but couldn't really taste the nuts) served with a roasted garlic risotto and a pear sauce and brocollini (solid course, but not amazing). We shared a cioccolato (Semi-frozen pyramid of chocolate hazelnut mousse, pecan chocolate brownie triangles and chocolate sauce) for desert. Overall the meal was good, although slightly underwhelming. I don't want to knock Casa too bad (especially because I've only been there once, and I haven't really been to any other fine dining places in Kingston), maybe it was just an off night. For a birthday dinner, maybe you'd have more fun at Chien Noir? I hear the food is just as good and the atmosphere is more relaxed. Luigina has also been recommended to me. The Wok-In is on Montreal street, between Queen and Princess. The name says it all (think oriental diner). Edit: the menu at Casa is not up-to-date on the website

Haven't been to Hindquarter, but I really like Bearance's. From what I hear the market have a bigger meat selection, the people selling beef now will be getting into pork production, and there are already emu (and bison I think) products available. I'm also getting boiler hens there so it's not so bad! Based on the suggestions on this board, I made a reservation for Casa tonight. Not exactly fine dining, but I really like the Wok-in .

Hmmm. Do you spike the blood with a bit of vinegar? Also, do you warm the blood by adding an equal quantity of hot braising liquid to it a tablespoonful at a time? And once the warmed blood is added to the pot, do you heat it gently, briefly and never to — let alone beyond — the simmering point? ← So you can't just add cold blood to a pan sauce? Who knew . Next time, I'll do it right.

I would have no problem with this at all, except that blood as a thickener never seems to work for me (it usually ends up coagulating into a ugly brown mess)!