Jmahl

I know there is a lot of discussion on which method is superior, high or low heat. Well here are my results. I started with an 81/2 lb., four rub roast which I left exposed on the top shelf of the frig for six days turning the roast about every day. (dry aging) I removed the roast some three hours before I planned to place in oven. (I found this bit of common wisdom of little value since the internal temperature only came up some 3 degrees in this three-hour period.) I trimmed off some dark spots, frenched the ribs for looks and removed the elastic ties and retied with string. The roast had a tangy odor –but not spoiled A thing of beauty no? I rubbed the roast with olive oil and pan seared it. (I have come the conclusion this step is probably unnecessary. The roast will brown up nicely without it.) I salt and peppered the roast and placed on a rack in a 225 degrees F., oven. I used a new probe thermometer set to alarm at 125 degrees. (The thermometer worked perfectly.) Roasting time about three hours. (The key – a failsafe remote thermometer.) Here is the roast with the first rib carved off. And here it is on the plate. The results were perfect. Tender, flavorful perfect prime rib. I believe the evidence is in – Low heat method is the way to go. 225-250 degree oven – 125-degree internal temperature. Any further debate?

You might want to see the thread http://forums.egullet.org/index.php?showto...38&hl=mini+whip Just search under mini whip == there are some interesting ideas. Jmahl

Sure, just be sure to change its name to "salt zebra" or something like that -- then, you can use it for koshering if you've a mind to. Jmahl ← Not quite the same thing ...., but I wonder if unglazed ceramic shakers would keep salt from clumping, or does the wide opening for air circulation also have something to do with it? SB ← I, of course, ment the salt. Jmahl

I lived in Mexico for several years but never made it to Veracruz but I would suggest you see the movie "Danzon" to get a flavor for the place. The cafe to go to, I am told, is "gran cafe de parrquai" but you probably know that. Have a great trip.

Sure, just be sure to change its name to "salt zebra" or something like that -- then, you can use it for koshering if you've a mind to. Jmahl

I don't hear any discussion about schools in France or Italy. Is language the problem? Jmahl

It depends where you are from. In the north in Coahuila its pork, chicken, turkey, cheese, venison or whatever else you have. Me dar hambre. Jmahl

For the N Y Chinatown experience I would recommend the "Great N.Y. Noodletown" on the Bowery. Never disappointed. No pretense here just the real thing. On our last visit we tried the pig stomach porridge, the duck, and I can't remember how many more plates - outstanding. Jmahl

Wonderful thread-Although I have several of the books mentioned I often fall back on Craig Claiborn's New York Times Cookbook - I own two editions, the 1975 edition and the 1990 revised, good recipies, excellent instructions. You can learn a lot of basics here. For the joy of good food. Jmahl

Try a less than brut bubbly -- from anywhere. How about frozen vodka?

A few months ago I picked up Ali-Bab's "Encyclopedia of Practical Gastronomy" when in New Orleans on a recent trip. Its the 1974 translation. In reading Julia Child's book she makes reference to the French edition of Ali-Bab's book. I have compared some recipes and see a very strong relation. More detail and instructions in Julia's tome. Anyone cooking from Ali-Bab's book? Jmahl

Abra, Your formula sounds interesting and makes sense. I may give it a try this year. Thanks for the tip. Jmahl

I have been brining for a number of years. Two cups kosher salt and two gallons cold water. In brine for no more than 10 hours in the frig. Rinsed very will and well dried. Drippings contain a lot of salt so do not season sauce and use with care. Keep tasting. I am going to brine again this year. The results are worth it. Useing this procedure I have not had the problem pointed out by Hersch.

Check out this site http://www.innvista.com/health/foods/seeds/corn.htm Look for corn soot or corn smut. Jmahl

When we did it, the kernels were damp after draining but not dried in any way. My inlaws have been growing their own corn and making fresh tortillas every day for generations so you can be sure they know what they are doing. Keep experimenting. It is worth the effort. Jmahl

The fungus in question is known as corn soot. That looks like it. It is naturally occuring - but can be cultivated. If you have any doubts, you may want to feed it first to your boss if you don't like him and see what happens. Jmahl

Good question, yes it has been my experience that coffee is an orphan in the scheme of things. It is, as mentioned, often of poor quality – undistinguished beans, or too long in the brewer. At a high-end establishment I often finish a meal with an espresso. It would be nice if once I were offered a second espresso on the house. This has never happened to me even when the check reached $500 although if the coffee ordered is standard brew refills are the rule. When I think back to restaurant experiences I most often remember what went wrong – not what was right. I am thinking about re-considering my approach. It’s about enjoyment, No? So if it takes a refill to make a customer happy – why not? It is that last impression that often sticks in my mind. And yes, I was a one time in the Biz and I am now a fan and observer of the food scene. Jmahl

Maseca is already ground and dehydrated Masa. To make fresh masa you need dry corn, dehusked, soaked in water overnight with lime added to break down the cellulose coating of the kernals. A good source of fresh masa is a tortilla factory -- just tell them you want a courser grind. Use the masa quickly -- it has a short use life. Good luck, Jmahl

By all means some kind of head covering. But what is this total aversion to an occasional stray hair? This is food made by humans for humans. Humans have hair. If not less as you get older. Does anyone know if there has been any deaths attributed to a stray hear? I think hand washing and personal hygiene is the real issue. I have been in restaurant toilets on more than one occasion when a uniformed employee comes out of a stall, dampens his hands and runs out. Then I can imagine him preparing my food with his bear hands. His hands that came directly from -- you know where -- to my food. People sicken and sometimes die from this. So, Chef wear a hat, but more importantly make absolutely sure that you and your people wash there hands – really wash their hands. Comments anyone. Jmahl

All of the above TRUE except maybe the part about the gout. Jmahl

My wife tells me that if you already have access to maize that has been nixtamalized or (soaked in lime) after it has been rinsed and drained just grind. On the ranch in Northern Mexico we use a hand grinder and you grind it twice. My resident expert says Kitchenaid makes a grain grinder that also works. Also your grind should be fine but not as fine as you would use for tortillas. If you want to make tortillas see the thread "Tortillas 1,2,3." Fresh ground masa makes wonderful tortillas. Enjoy, Jmahl

My Mother, who was a dedicated cook - incredibly organized and CLEAN never used a speck of black pepper. When I discovered freshly ground black pepper it was a revolation. Now I have mills for black and white. But I can still duplicate the first dinner she told me how to make. Pasta and meatballs in Hunts tomato sauce with added union, garlic, green pepper and olive oil. Salad with oil and vinegar dressing. Garlic bread. In memory it really tasted great. Oh, she also insisted that you never order anything in a restaurant that is chopped like chicken salad. She would say, who knows what's in it. (FOOD POISONING) Jmahl

Thank you Hzrt8w: This is an excellent pictorial. Now I know what I will be having for dinner today. Jmahl

Ditto: Only here can one learn such things. Sr. Parsons, con mis respectos. Jmahl

Dear Gabe, Good for you. I think you are on a roll and are getting it down. Just keep at it. Jmahl