Shiva

Here's a recipe and technique I've used a number of times with good results: Alton Brown on Duck. The Recipe. The first time I tried this one I over steamed it. Just a gentle steam works best, not a rolling boil.

I'll step up to the plate (so to speak) and shout it out loud THROW THAT GARLIC PRESS AWAY! Garlic presses rupture the cell walls, allowing enzyme 'X' to mix with enzyme 'Y' (anybody got McGee handy?) which results in that nasty, sulphur-ey smell that you may associate with bad Italian joints and Emeril La gassy. Lightly crush, thinly slice or chop fine, but never pulverize garlic. Unless you like that stanky taste, I guess. Alton Brown on garlic.

Samuel Smith makes 2 organic beers. I've had the ale, it's very good. Is it better than their pale ale? No, but that's a tough act to follow. Samuel Smith's Organic Beers

Any oily fish. I just can't get past the smell. Bleah.

Food irradiation is not the same as microwaving. Here's a Q and A from the USDA.

The live-monkey-skull-clamped-in-the-center-of-the-table-while-diners-scoop-the-brains-out film is called 'Faces of death' and has been soundly shown to be a hoax. Or maybe not...

Thomas, Anchor's barleywine is called Old Foghorn. Great stuff, but not for novices. I concur on the kudos for Stoudt's. Carole Stoudt may very well be the world's best active brewster.

Luckily the photos are out of focus: Click here for fertile duck eggs (cooked though). My Filipino mountain biking buddies claim they're just the ticket for a hangover. I'm not sure if they mean causing a hangover or curing one.

I think the boiling deal is a leftover from the idea of making a curing brine. The salt content would be higher, and the boiling water would help it dissolve easier. I think. As far as complexity goes, my brines tend to be much simpler than AB's example. It's a rare day when there's both allspice berries and candied ginger in my kitchen at the same time (not to mention vegetable stock). The simplest brine I've ever used was straight Worchestershire sauce. 2 pork chops, a Ziploc bag, a few splooshes of sauce and you're brining.

Here's Alton Brown's brining recipe/method. I've used variations of this a few times and it works great. Here's a transcript of Alton's bird brining show. Scroll down to Scene 14 for the goods.

9 1/2 Weeks. :wow:

Alton Brown on Black Mustard: Gernot Katzer on Black Mustard: http://www-ang.kfunigraz.ac.at/~katzer....ig.html

Another unashamed Maille fan here.

Great Job, F. G. Keep 'em coming. Why am I suddenly hungry for ribs?

Will you be around the week starting April 22? 4 of us are renting Butch and Jackie's Casa la Pela. Yes, we'll bring Barrilito with us. Feel free to reply by email if you don't want to string this thread out (heh heh).

The concept of beer (now demonized as "Alcohol") being un-healthful is a recent US invention. The idea that a pregnant woman drinking a pint or two of Guinness is putting her unborn baby at risk is even newer. I'm not sure which is sillier.

A flashback from Apocalypse Now: CHEF "F#ck it ! I'm gonna get some mangoes." Willard and Chef leave the boat : WILLARD " Chef ?" CHEF "Yes, sir --" WILLARD "How come they call you that?" CHEF "Call me what, sir?" WILLARD "Chef -- is that 'cause you like mangoes an' stuff?" CHEF "No, sir -- I'm a real chef, sir -- I'm a saucier --" WILLARD "A saucier --" CHEF "Yes, sir -- See, I come from New Orleans -- I was raised to be a saucier.. a great saucier." WILLARD "What's a saucier?" CHEF "We specialize in sauces. Has to be a mango tree here somewhere... I was supposed to go to Paris, study at the Escoffier school. Then I got orders for my physical. hell I joined the Navy, heard they had better food. Cook school -- that did it." WILLARD "Oh yeah, how? CHEF "They lined us all up in front of a hundred yards of prime rib -- magnificent meat, beautifully marbled.. Then they started throwing it in these big cauldrons, all of it -- boiling. I looked in, an' it was turning gray. I couldn't f#cking believe that one. I went into radio school..."

Looks like it's no longer made. http://www.loopers-delight.com/archive/pos...igestV97-24.txt

<B>smithi</B> check out Alton Brown's <A HREF="http://www.altonbrown.com/pages/shop.html">Sodium Chloride Containment Unit</A>. It's a grated cheese holder he has made up without the spoon notch. Too bad about the backorder though.

I'm with <B>B</B> here. Try the taste test and you'll never use Iodized salt again. Diamond Crystal Kosher is my salt of choice. It has a flakier texture than other Kosher salts. Their table salt is used by many fast food joints because it's fine texture allows it to stick to french fries better than regular table salt.

No, "W" is not Alton's wife. She's an actress named Vickie Eng. Alton's married to Deanna who's a partner in his production company. Their daughter's name is Zoey. :shocked: Shiva (Helped Mike with some of the transcripts at goodeatsfanpage.com)

Grab a copy of the latest New Jersey Monthly (Feb.). It's reviewed on page 103. One and a half stars. Or check www.njmonthly.com in a few days. The site hasn't been updated yet.

Thanks, but no dice. Last time we were there we asked at the store by the ferry dock and got a 'que?' in reply. I guess we'll lug it over from San Juan. And don't even get me started about the lack of good beer on the island. Now that I think of it, Club Seabourne just changed hands. Maybe they'll have some... Anybody wanna open up a <I>good</I> liquor store in Culebra? I'll run it for you. ;)

Hooray! That leaves more for me. <IMG SRC="http://gallery.consumerreview.com/webcrossing/images/vintage_ale.jpg"> Seriously Scarpetta, I suspect you're missing out on some of the most fragrant beers such as English ales, Belgian lambics and German hefeweisens. There's more to the world of beer than factory brewed lagers. My take on the original question: It's all a matter of climate. Beer developed in chilly northern Europe and wine in the south. The differences in weather means different crops and different cultures. Not better or worse, just different. Shiva (Try the '99 and the '01)

Alton Brown is indeed a filmmaker by training. In fact, his own production company (Be Squared) has taken the show over from Means Street. Means Street is still doing Mario Eats Italy so Rooney will stay with Mario and not be seen on Good Eats. Patrick Belden does the music for both shows. Shiva (Alton Brown Trivia 'R' Us) P.S. Padma Lakshmi, me, and a gallon of ghee is my dream date.