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Everything posted by RobertCollins

  1. Six years ago i put in separate frig and freezer. They were Sub Zero. What an excellent name, as would be sub standard ... Needless to say I'm not happy. Every couple months the frig freezes up and down on my hands and knee to take it apart and use the heat gun to unfreeze the evaporator and of course that will only happen when you have guests arriving in a couple hours. If you do a gallon of stock or soup etc and put it in the reefer you will not get it back to 36 degrees for at least a day. Big mistake but one bright side is that the double drawer under counter freezer is a delight except for the annual freeze-up and let every thing defrost. Lastly, make sure the door opens wide enough to get that 1/2 sheet or what ever in. While the shelf is large enough our door will not open wide enough.
  2. Sometimes in the winter I'll decide that the Seattle rain won't let me go to my smoker for pulled pork and so I simply slice a couple yellow onions about 1/2 " to cover my LC and lay a whole pork butt/shoulder on top [salt and pepper is all I use on the meat], cover and put in the 200 degree F oven over night. Looking for 190 degrees next day. Allow to set for at least an hour , chop and stir with the onions and juices. Serve on buns or with Kraut or on my fav good Egg Noodles, buttered a bit. Thanks belatedly for a great series. FG started by quoting James Beard "T&P" and amazingly the conclusions seem to match.
  3. Actually temp and Humidity control shouldn't cost more than a couple hundred dollars. You can buy a temperature neutral dehumidifier for about $125 at Costco and if you wish you can add a fancier humidistat to remotely run the dehumidifier or if the airs too dry to open a sprayer valve and atomize some more water into the room. Heat and a small ac unit could be cheaply controlled by a single HVAC thermostat. I'd think that insulation of the room would be essential as well. Some requirements: Country Ham 60-70 % @60 degrees for 7 weeks Coppa the same Tuscan Salami 12hrs at 70-80 % at 70-75 degrees then60-70% at 50-55 degrees for 2.5 weeks Actually most of the salami and pepperoni call for this same curing Lardo 60-70% @ 60 degree for 2.5 weeks... Cheeses seem to cure mostly at a cool room temp for hard paraffin coated cheeses or in the reefer in the case of fresh cheese
  4. Which leads to a peripheral question: does anyone have recommendations for Rhubarb varieties for the garden. The stuff in the markets is pretty lame/bland. I especially like to know north-westerners growth choices.
  5. RobertCollins


    All this talk of Bisquick reminds me of a story from my youth. I had been married to this wonderful farm girl from Missouri for a year or two when we decided to visit my grandparents on one of our trips. I think it was in '71 or so. All the way there I kept telling how Grandmother made what I thought to be the best biscuits ever until I'm sure I was endangering the very pillars of marriage. As Grandmother was preparing lunch my wife told her that she had been told of Grandmothers wonderful biscuits and would she please show her how to make them. Grandmother replied, " Ain't nuthing to it , Honey." Whereupon she open a cupboard and pulls out a box of Bisquick. I still get reminded of that visit every so often after these 35 or so years.
  6. Jay Francios suggested the alligator from Wm-Sonoma so I bought one today. It does a fine job as Jay said but for a two onion job; when the time for cleaning is included, the knife by either method would have been faster. That said, the consistent size is cool beyond my knife skills. I think now I will go investigate a french fry cutter. Any suggestions will be appreciated.
  7. I do the cut across the rings and then cut longitudinally as if cutting pie. For my tastes, in addition to being much faster, it gets me close enough to an even dice. It is hard though to get a dice much smaller than an 1/8x1/8". My knives are sharp and I still don't like doing the horizontal thing. I do however like some of the alternates presented here like french fry cutters and the veggy chopper, the 'alligator'. I think I'll try both.
  8. [i took a look in CIA's "Garde Manger"and saw a recipe for 'Foie Gras Mousse' which sounds to me like your description. 1.5 foie gras cleaned and veined 22 tsp salt 1/2 tsp ground white pepper 2 fl oz Sauternes 2 oz minced shallots 1 clove garlic minced 4 oz butter 6 fl oz heavy cream whipped to medium peaks 1 Marinate the foie gras in salt, pepper, and sauternes overnight 2 drain foie gras and cut into 1 inch chunks 3 Saute shallots and garlic in the butter until soft donot brown. Add foie gras and cook over high heat stirring continuously, until the foie gras is cooked, 4 to 5 minutes. editor's note:WOW 4 Coll mixture to 90 degrees F and puree in a food processor. Pass this thru a drum sieve into a quart bowl set over an ice bath. Stir the mixture continuously until it begins to thicken. Fold the whipped cream into the mixture and adjust seasoning. 5 Line a 2# terrine mold with plastic wrap, leaving an over hang. fill with foie gras mouse and smooth the top. Chill overnight before serving. Wrap and refrigerate up to 3 days. I hope this helps you find your query.
  9. A stab in the dark but; try Double D Meats in Mountlake Terrace, Washington 98043 and (425) 778.7363. As Butchers go I'll mostly pass but they have an absolutely incredible collections of hot sauces, must be nearly a thousand. Hope this helps and good luck.
  10. RobertCollins

    Kosher Salt

    I don't know that exact answer but can tell you that different forms of salt must be used by weight NOT volume. For instance a cup of Morton's Kosher Salt weighs nearly 8 oz. where a cup of Diamond's Kosher Salt weighs in at 4.8 oz. I have no " table salt" in my house so I couldn't weigh it out to give you the answer, sorry.
  11. I bought it and read it. Really different from my preferred reading but I find I really like proof that the American Dream can still happen. I also find Jeff's story a glimpse into a world that is foreign to me and right next door at the same time. Good read, for what its worth coming from me, I recommend the book.
  12. "That's what I thought. Maybe the western stick is supposed to be 4.125"? " I'm Seattle so I just measured a quarter Lb stick. 3.125 or 3.25 [different sides] by 1.5 "square. To those who asked, no they don't fit the longish eastern butter dishes.
  13. I bought a couple stalks a couple weeks ago. They were sweeter than the precut ones and a stalk was about the same price per pound cut off as the store was selling the precut. I've grown them and eaten them when I've walked thru the snow to get them. We just finished a few with Thanksgiving supper, they really ae good. You really do not need a big reefer if you leave them in the garden until you want them. I live in the coastal area of the pacific NW, they work here.
  14. Use a lamp or two in a closet. The heat from the lamp(s) at 60 or 75 watts should do the job. MAKE sure thee is nothing above the lamp nor able to touch it.
  15. When they are as fresh as these have been, I shell and dip in a bit of soy and maybe that green imatation wasabi. They are lovely. Although last Wed I actually just sauted them in evo and garlic and serve them up along side a green salad and some pasta. No complaints. Went to the Market this afternoon, didn't find them.
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