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ronnie_suburban

eGullet Society staff emeritus
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Everything posted by ronnie_suburban

  1. Beautiful bellies, Chris. I have a strong feeling the curled one will still taste totally delicious. There's so much fat in a belly, they're very hard to dry out. It'll surely work well in a bunch of applications and probably even terrific straight, too. Sometimes, when I'm smoking 2 (anythings) at a time, I'll make a point of switching their positions during the smoke so that they get near-equal time on each rack. I find this essential with ribs but also useful with bellies and briskets. Please let us know how the more done belly tastes. =R=
  2. Aye. The rain, I can block with my patio umbrella. But the wind, she's nobody's bitch! Edit to add: tracey, cherrywood has become my current fave. =R=
  3. Thanks, hwilson, for the input. I did end up eyeballing it, keeping firmly in mind the term emulsify. The desired mixture is described in the book as being batter-like. So, with the KA whirring at low, I kept drizzling ice cold water into the mixture until it became emulsified and batter-like, although not runny. That took about 1.5 C of water and just over 3 minutes. From there I had an easy time tubing the mixture off. In fact, I filled the cannister, tubed it off and did another partial run (to use the remainder of the mixture), all in one, uninterrupted coil of casing. I then spun off the coil into links which are drying in my refrigerator right now. I'll cold smoke them tomorrow, after work . . . hello, daylight savings time But -- and this alludes to your second point -- I'm not sure how much I'm going to end up liking this recipe. I love Poche's and buy it often. Now, admittedly I still haven't smoked nor dried this batch yet, but in my initial tasting, the final product was nothing like Poche's. It tasted like a very good -- but completely different -- variety of sausage. Beyond the textural differences, there were vast flavor differences too. Again, I have a few steps to go before I can make a truly meaningful comparison. =R=
  4. Good thought, Chris. You'd need 14 fluid ounces of water to reconstitute that 1/2 cup of milk powder. But, that seems like way too much liquid to add to the meat mixture. Or, maybe not. I know that the water is usually added primarily to help distribute the seasonings evenly thoughout the mixture. Maybe I should just eyeball it and measure how much I add for future reference. Problem is, I don't really know the exact texture I'm shooting for. =R=
  5. Well, I've run into my first "must wing it" moment with the cold-smoked Andouille recipe and I'm looking for some guidance. The first grind is complete, the seasoned meat mixture and the grinder attachment are in the freezer for the next hour until I do the second grind. After the second grind is complete, the recipe calls for the addition of water during the mixing stage but there is no quantity of water specified in the recipe. Because the mixture contains fresh onions, the mixture is juicier than it's been in the past when I was making other types of sausages. Other recipes in the book (for non-emulsified sausages) call for 1 cup of water. I'm thinking about adding just 1/2 cup but I'm really not sure if that's the right move. Or, is the water just a "by feel" addition, like it might be for certain pastry doughs? Any thoughts? Thanks, =R=
  6. I'd recommend wrapping the sausages tightly in plastic wrap and freezing them for about 24 hours before shipping. I'd also advise the inclusion of a freezer (gel) pack in the package. It's likely that they would make it to their destination safely without taking these steps. But, if there are unforeseen delays with the shipment, taking these steps will help guard against spoilage. I'm about to make a batch of the Cold-smoked andouille. Per the recipe, I won't have final results for a few days. I'll be back to update the thread accordingly. As for deli slicers, my experience with the Chef's Choice line has been poor. I bought one a few years ago when Chef's Catalog was having a local warehouse sale. Yes, I've used it to slice my bacon but it isn't optimal. Neither of the blades was very effective. Both left a frayed edge on the unsliced portion of the belly. I ended up having to repeatedly flip the belly over between slices to keep that edge from taking over. Not only do both the blades that came with the unit seem dull (correctable, I assume), but the slicer doesn't seem to produce adequate RPM to handle the jobs for which it is intended. OTOH, it seems like they offer a few different models and maybe they've been improved since I purchased mine. But my hunch is that you need to go strictly commercial with a slicer to make the purchase worth it. =R=
  7. Chris, I went back and tried to figure out if you used the Smoked Andouille recipe or the Cold-Smoked Andouille recipe. I'm guessing, from the cooking method you described, that you used the Smoked Andouille recipe. Could you please confirm that when you get a chance? BTW, Cabela's (www.cabelas.com) has the Bradley unit you purchased on sale right now for $299. Freight isn't free but it's only about $25. But, from what I can tell, no free puckage from Cabela's. You made a nice buy. =R=
  8. Chris, that is some amazing work! Thanks for sharing your experience (all the steps) with us. I think I'm going to go ahead and order a Bradley unit for myself. I've been on the fence for sometime but your images have pushed me completely over to the other side. Just beautiful . . . =R=
  9. David, I didn't have the quail but the pork was truly a show-stopper; as were the ravioli and several of the other dishes we tried. I've heard stories about a Truffle milkshake but I have yet to experience it. If you prefer stems, bring your own. We were provided large shot-type glasses which were fine for us. Otherwise, Brittanie will take good care of you and whatever wine you bring. As for what to bring, I suppose that really depends on how you foresee ordering. =R=
  10. Gravlax also goes very well on blini, which are very satisfying and easy to make. I love the creme fraiche and fresh dill suggestions too. BTW, that's beautiful, Marsha. Is it a creation of yours? =R=
  11. That sounds absolutely delicious, hsm. I've enjoyed everything I've ever tasted from Carr Valley. I'd love to know if you find it somewhere in town. My first hunches on where to find it would be Fox & Obel, The Cheese Stands Alone or Pastoral. =R=
  12. George, I don't know why that made me ROTFLFAO, but it did. I rarely order a combo but I think it's a legit sandwich. But then again, I haven't had Veal Parm in twenty years and it sounds good tonight. In from the Italian I live with, a (former) chronic combo guy: You're absolutely right. Too many meat flavors are confusing---it's neither sausage nor beef. It's carnivore gluttony. ← LOL! Repeat after me . . . there is nothing wrong with carnivore gluttony. Absolutely nothing! I used to be a 'beef only' fan but for whatever reason, that changed a few years back and I've had neither the good sense nor the restraint to fight it. =R=
  13. Derek, check out this thread: Sausage stuffers - what to look for?, Recommendations, please FWIW, I'm very happy with the one I purchased, although, maybe I should have gone for the 10# model over the 5# model. =R=
  14. Go Chris, go! Great pics to remember what the inside of your smoker once looked like, as it's days of reflecting light are soon to end. I am so totally jealous now . . . all I can say is "puck" you! =R=
  15. I've had the same experience and thoughts. Cooking this bacon actually produces an astonishing fond bc there's just no water coming off of it. It's particularly remarkable for lardons, bc they crisp up yet maintain their meaty, thick texture. They don't turn into brittle Bac-Os. ← I also find that it needs to be cooked at a lower temperature than store bacon. I think this is also because of the lower moisture content. =R=
  16. Wow, Elie! That really looks great. Thanks for the recipe tip, too. =R=
  17. ronnie_suburban

    Paprika

    George Erdosh has a great piece about goulash and one of its essential components, Hungarian paprika, in today's Chicago Tribune: Simply, it's goulash perfection =R=
  18. While they didn't win the top prize this year, Wisconsin cheesemakers fared quite well at the recently completed World Championship Cheese Contest in Madison, WI, taking 18 best-of-class honors. From today's Chicago Tribune: The Swiss wedge their way to the top at cheese championship, by Robin Mather Jenkins. =R=
  19. March 29, 2006... From today's Chicago Tribune - Good Eating section: Spring fever...as March exits, Bill Daley takes an eager look at local Spring produce which is, thankfully, just around the corner. The shipping news...Bill Daley explains why proposed changes in state wine distribution laws have some Illinois winemakers nervous. And, in this sidebar, Navigating the shipping laws, he provides some guidance on how to make sure you end up with the wines you truly want. Whip potatoes into shape...in this week's Prep School installment, James P. DeWan provides tips for creating a perfect batch of 'mashed' potatoes. Sam's charts a new course on the North Shore...Bill Daley visits the newly-opened Sam's Wines & Spirits in Highland Park, IL. Providing healthful crop motivates St. Anne grower...Bill Daley (does this man ever sleep?!) visits with Vicki Westerhoff, founder of Genesis Growers farm in St. Anne, Illinois, whose desire for healthy fare was actually the 'genesis' of the farm itself. Young, hungry and ambitious...in this Special to the Tribune, Chris McNamara visits with the Food Network's David Lieberman, and explains how the rising star keeps things down-to-earth. The Swiss wedge their way to the top at cheese championship...Robin Mather Jenkins reports from the recently-completed 2006 World Championship Cheese Contest in Madison, WI where in spite of not winning top honors, Wisconsin cheesemakers still captured 18 'best-of-class' honors. Living lettuce...Renee Enna with a useful guide. Simply, it's goulash perfection...in this Special to the Tribune, George Erdosh takes a loving look at Goulash and its essential ingredient: Hungarian paprika. Great Lakes Brewing Co. Dortmunder Gold...Jeff Boda with his Beer of the Month installment. ===== From today's Chicago Sun Times - Food section: Dough boy...Mike Thomas visits with Rich Labriola, owner and founder of the premium Labriola Bakery in Alsip, IL. Energy drinks...Lucio Guerrero provides a partial snapshot of the current market. Tastings around town...Celeste Busk previews upcoming events at Marche, Rock Bottom, Avenues and Fulton Lounge. Food briefs...Denise I. O'Neal rounds up news about several industry happenings including the upcoming At the Table Chicago dinner being presented by Women Chefs & Restaurateurs and chaired (honorarily) by Gale Gand. Participating chefs include Deann Bayless (Frontera Grill), Carlyn Berghoff (Artistic Events), Susan Maddox (Le Titi de Paris), Patricia Mahoney (Whole Foods), Missy Robbins (Spiaggia) and Heather Terhune (Atwood Cafe and South Water Kitchen). And from the March 27 edition: Pastry a sweet job here...Janet Rausa Fuller takes a look at some industry demographics which suggest that while Chicago is a great place to cultivate a career as a pastry chef, it may not be the best place to launch a career in restaurant management. Sommelier wants dinner to be perfect to a tea...Janet Rausa Fuller visits with Bou Chu, the tea sommelier at NoMI restaurant in the Park Hyatt hotel. ===== From today's Daily Herald - Food section: Spring a leek...with Spring produce season just ahead, Laura Bianchi focuses on one of the season's best early offerings. And in this sidebar, Leeks - a primer, she provides useful information on selecting them. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby reveal where chef Dale Levitski, formerly of the now-shuttered Trio Atelier, will be cooking next. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>
  20. Cook's Illustrated did a tasting of both premier and store brands. Heartland was the winner. And it's usually a buck or two a pound cheaper than HOrmel and Oscar Meyer, etc. ← That's interesting. I have used Heartland more often than any other store brand over the past couple of years because they sell it at Costco, in the 4 x 1-pound packs. I think it's as good as -- or better than -- any other standard store brand available in my area. If I have to buy bacon, I still prefer Nueske's but it's a lot more expensive. Lately, I've been curing my own, which is very easy to do. And it's remarkably good too. =R=
  21. Abra, one guess about the lack of smokiness may be that when cold smoking, the process requires more time. One book I own -- Professional Charcuterie by John Kinsella and David T. Harvey -- recommends cold smoking bacon for 10 hours, minimum. As for the lack of cure flavor, my guess is that additional smoke may amplify that somewhat. But, if you started with a particularly large belly, it's also possible that it didn't cure long enough or that enough cure was not applied. I think the recipe in the book is for a 5# belly. If your starting with a larger belly, or one that is particularly thick, the amount of cure called for in the recipe may not be enough. Sorry about the bad day. =R=
  22. Beautiful ribs, Musable. They look absolutely delicious. =R=
  23. Thanks, Bombdog, for taking the time to lay it out for us; very much appreciated. =R=
  24. Abra, what you are doing, whether intentional or not, is cold smoking your bacon. You are fine. You just need to make sure that you cook it to 150 degrees before eating it. At least that's my understanding...I'm sure someone else will chime in if I'm wrong. ← That's my take on it, too. =R=
  25. George, I have to say that the sausage on that combo above was nearly perfect. The exterior was charred nicely and had a firm bite to it. Inside, it was moist, juicy and just loaded with tremendous flavor -- and not too much fennel -- just the right amount for my taste. tommy, I agree with Eliot about it being ideal to try a beef and a combo at each place but if you're going to taste multiple places in one day, combos might be pushing it . . . or plan on not finishing all the sandwiches you purchase. Still, a sausage comparison between places would definitely be at least as interesting as a beef comparison, IMO. As for a any sort of beef research outing, there are some very dedicated folks in town who've done a better job with it than I could ever do. But still, I think this is something I will try to organize for us for later this spring because it would be interesting and fun. Please, keep an eye here on the forum for details. =R=
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