Norman Walsh

The outside was hard and crusty, inside was chewy and in a long roll shape. I bought it from a small Italian bakery in the Italian district off St.Claire. Thanks Norm

On a recent visit to Toronto I had for the first time Italian bread and it was the best bread I have ever tasted. I would love the recipe for this bread or does it use ingredients only obtained commercially? Any information on this would be very gratefully received. Thanks norm

Thanks Meat Kreplach was the one. Norm

I once cooked chicken soup and stuffed dumplings from a recipe on EG and now I cannot find it. It also had a pictorial guide of the whole proccess. If I remember correctly the dumplings were stuffed with a mixture of chicken and potatoes. I would be very grateful if anyone could point me to that menu. Norm

I have just made some Chorizo sausage and would like to know the best way to store it. It has been hung for 21 days and lost 40% of its original weight and now has a fine white mould covering. As far as I know its now ready for the eating process, but I would like to store it for a while. My question is should I vac pack and does it need to be frozen or kept in a fridg. Does anyone know how it is kept commercialy? Thanks for any advise on this. Norm

I know when you are slicing cured brisket you cut against the grain (sounds like a lump of timber) But what about cured belly for bacon do you cut with or against? Norm

I honestly did not mean to be disrespectful and I must apologise my wording was a bit crude. I served an apprentiship in catering before a career at sea as a chef and in my early days this was often said to me: "Norman thats pathetic get a grip" I always done better the next time. Norm

No disrespect but I thought the crust demo pie looked a bit pathetic. I have made quite a lot of these pies trying freeform, pie tin with removable bottom, a wooden dolly and moulded around a jar. My prefered method is the jar. Use an ordinary jar grease it then flour it. Roll the dough into a thick circle, turn the jar upside down place the pastry on the bottom then mould it up the sides. Stick it in the fridg for a few minutes where it will stiffen up then take it out and ease of the jar. My recipe for the hot water pastry is: 300grams flour 96grams lard 270grams water 5grams Salt Weigh out the flour and add the salt. Put the water and lard into a pan and bring to the boil. Pour it into the flour and mix well. I generally use a wooden spoon to mix at first as the dough is pretty hot. This dough also freezes o/k, then to use just defrost and knead a bit and off you go. Norm

and, should you need more detail than the neck fillet photo shows, I'm sure the poster would be delighted to provide more detail - he's still around. Hope that this reassures you that the cut really does exist! ← Thanks Dougal, I had a feeling I posted on this subject before but my memory is not what it used to be, old age is creeping on. The photo-tutorial was good I am now reassured that the neck fillet exists. Norm

Thanks for the replies, both recipes quoted Neck end fillet but after reading the posts I realise it must of meant Neck fillet. I would still like to know the the actual location of it, as I cannot think it comes from the neck itself if its a tender cut. Norm

I have came across a couple of recipes lately using Neck end fillets and I am wondering where on the lamb this cut comes from. One of the recipes had a picture and it looked like a tenderloin about 15cm long by 5cm diameter, in the recipes they are cooked quickly on both sides very much like beef fillets. The only lamb neck end I have came across are neck end chops or scrag end and there is no way these can be cooked quickly, they are more for braising or stewing. I have a feeling this cut has just been invented as I have a few butchery books and they are not mentioned. Any idea anyone. Norm

I have seen quite a few recipes lately using Lamb Neck Fillets. I am trying to get some clarification on this cut. I was a cook at sea for quite a number of years and had to do my own butchery on whole carcasses of beef, lamb and pork and the only cut I know in this respect was lamb neck end, either as a whole piece or cut into neckend chops. This was a cut full of flavour but had to have long slow cooking or it was tough. Yet watching a program on ITV yesterday "Britains best dish" a recipe used neck fillet and it was only cooked in the oven for 8minutes each side. In another recipe I seen it was barbequed. Surely anything of the neckend would be tough after only 16minutes cooking! Unless I am out of touch with modern cuts of meat and there is some magic part of the neck that gives a tender fillet. I would appreciate if anyone knowing the butchering skills would let me know what part of the neckend this cut comes from. Thanks Norm

I am looking for a good flaky pastry recipe for savory items like pies and pasty's any recomendations welcome. Preferably using a blender. Thanks Norm

I remember reading a while ago in the Cooking>Charcuterie thread a mention of pictures of chrisamiraults Duck Breast Bacon. I would like to see these but after many unsuccessful searches I am asking for help. Anyone point me in the right direction? Many thanks. Norman

Prague Powder #1 and #2, ask your butcher to sell you some ← I use a product named Pokelsalz which is a ready mixed cure, for dry curing or to make up a brine. It is sold by a UK firm named Dalziel and they have depots all over the UK. Here is there web address: Dalziel Norman

I think its just making a simple process compicated when you go into this formula lark. Why percentages and ratios? Whats wrong with exact quantities in grams or ounces I am also a firm believer in weighing ingredients as apposed to cups and tablespoons. Do cup sizes not vary in the US? They do ever where else. Norman

Thick Geordie accent! we are very refined up here in Newcastle. Actually belly pork is one of my favourites I think it’s the best tasting joint on the pig. I dry cure quite a lot for bacon. I am a regular visitor to the Chinese supermarkets in Newcastle and cannot remember ever seeing the pork stamper torture implement. I will have to make inquiries on my next visit. If I cannot find any I will just have to hammer some nails into a piece of wood. It might be handy to carry when I am staggering home from the club on a Saturday night after my session on Newcastle Brown. Norman

Yea cracklin, sorry about the spelling. Or hows about pork skin. Norman

I would like views on the best cooking methods to obtain crispy pork cracknel. I have tried various methods such as rubbing over with oil then grinding salt over, or cooking covered then blasting the heat up for the last 20 minutes. Sometimes they work and other times do not. Maybe its related to the thickness of fat under the skin or the quality of the pork. I watched Rick Stein doing this on TV last night and if I am not mistaken he just dried the joint then put in the oven on maximum heat for 20minutes then a further hour at slightly reduced eat. In my opinion at the temperatures he quoted it probably wouild be crispy, but it would also be black. All comments on this welcome. Norman

1. The first of the Jersey royals with lashings of butter. 2. French fries a la Heston Blumenthal. 3. Maris Piper roasted in goose fat around the forerib of beef. I have a funny feeling that I will be peeling some spuds shortly. Norman

I am looking for a small spice grinder for sausage making and have been looking at the Krups 75 model. I would like to know if anyone has used this one if so any opinions on it. Or any recommendations on other models. Thanks Norman

I have came across to Ontario from the UK to visit my daughter and one day she cooked flank steak which was very good. I have never came across this cut of meat at home and would like to know what part of the animal it comes from, also if it's named flank steak in the UK. Yesterday in Toronto I went to the European butchers shop in Baldwin street off Spadina avenue and I was amazed at the variety of meats and sausages. This is the biggest butchers shop I have ever seen and it was as packed as a football stadium. Also the kitchenware store which I believe was named Tai Phong which I had read about on the EG forums had a most incredible range of goods at reasonable prices. Toronto is a great city and I have really enjoyed my visit. Now back to my original query regarding the flank steak I would appreciate any answers. Thanks Norman

In recipes that call for kosher salt I would like to know what the equivalent is in ordinary table salt. Thanks Norm

Me to, why all this weighing its only unnecessary work. Do it the simple way. Norm