gfweb

Any experience with them? Meat and fish OK? Produce decent? I'd love to have an alternative to the hideous Acme market I have to deal with.

Don't you think that the store intends for them to be sampled? Just like plastic produce bags.

So basically its turkey pastrami. I'd check out that thread above...lots of discussion on spice mixes. How will you cook it? I cook smoked turkey breast SV and it comes out beautifully. I cool smoke first then SV. I suppose that cure, followed by smoke and then SV would work if the cure wasn't too salty.

If it is the same as Montreal smoked meat, but with turkey, there's exhaustive thread on making it the beef form at http://chowhound.chow.com/topics/794033#6657271

No fish odor problem here. I have a very hard time getting fish that are fresh enough. Its a 40 minute drive in the wrong direction. Consequently we eat very little fish at home.

The portion measuring circle on the box is a clever idea. It may be helpful for some people. True. Good design and engineering etc. But I can't get past buying German spaghetti.

I don't know the size exactly. It fits without the lid easily in the BSO. I'll guess and say 4 quart...maybe 3.

Huh. I get folded-over ritz and flat sided ones every few boxes.

Ak Mak and Finn-crisp are nice, but come in tiny boxes. For me, Ritz is great. The standard by which all others are measured. Only downside is their QC, which is terrible. All sorts of mutant crackers show up in a box of Ritz.

August..right in back of the Windsor Court hotel is a fine place. Surprisingly affordable esp at lunch.

No it isn't. You've assumed that I can't tell whether an iron is clean, and that I don't care about it anyway. Neither of which is true. I've assumed that you were a reasonable person. Now I know better. Ok. Now you can have the last word.

I won't give you the hostile response your note deserves. I leave it clean.

Red or black. I lean toward black.

No. It's not feasible to put a large Dutch oven in the Breville. As you see with my current replacement lid doohickey it won't even fit!{style_image_url}/attachicon.gif image.jpg If you use silicone lid instead of the usual lid a small Le crueset oven will fit in the BSO. Braise with it all the time.

I suppose that if one had a little low stand you could turn the iron into a broiler that never touches the pizza. Hmmm.

The grease comes off on the washcloth used in steaming. Never dirtied an iron unless the cheese runs. In any event I give it a wipe.

Too many nights in hotel rooms. ;-) The initial steam is what makes it practical to do. Slices heated on a naked iron burn the bottom before the top melts.

Leftovers can be a problem for the traveler. Room service pizza, for example. Generally the stuff is more than one can eat at one sitting, but costs so much that throwing it out is unattractive. The solution is found in the closet of most hotels. Note how the iron is shaped roughly the size of a room service pizza slice. First get the thing good and hot. Turn it on its back (it may shut off) and put a damp washcloth on it. Put slice on the washcloth and fold over to cover. It will steam it warm pretty quickly. Next remove the pizza. Reheat the iron and put the slice back on to crisp up. Sort of a home-made combi-oven! Any other travel tricks out there?

The only person who I see as ethnocentric and hypocritical is T.Collichio,who will happily criticize an ethnic chef for cooking something other than his native cuisine and almost simultaneously criticize him for not branching out. Its good to be the king. Like Tom only cooks Italian food...

Different priorities at the time, I'd imagine.

Adjust? I suppose that link sausage would be OK. But that's change...at a critical time of day. Not sure its prudent.

Whether carpentry, plumbing, dentistry or cardiac surgery...there's a right way and a wrong way. I can attest that the meals I had at the old Le Bec Fin in Phila, when Perrier was in full force doing old school French classic technique on modern dishes, were transformative without being stogy. Who knew a sauce could be that good... a galette so sublime? Kind of ruined restaurant meals coming after. Sucks that that is probably gone forever in the US. The little things do matter. Maybe not in home cooking, but they matter.

I am approaching wakefulness at sausage time. Two cups of coffee minimum prior to breakfast. If I find a local artisan, his sausage I shall try.

And the thing of it is that I'm certain there were more than a few guys with his chops who are gone forever and unlikely to be reproduced. And not just in cooking. In many fields, deep expertise is a rare thing. Rigorous, dare I say painful, training is almost illegal and certainly frowned-upon...but it gives results worth the effort. Great stuff doesn't come easy.

Ah, distance is relative. I routinely drive 40 minutes to shop for various foods, but I commute abt 40 miles a day, so it's no big deal. And it's well worth the drive to get artisanal sausage from non-CAFO animals. I don't mind paying a premium price for a quality product, especially when I know the animals were humanely raised. I used to have an hour commute...uggh. And I'll drive for meat and fish, but it pisses me off. Our butcher isn't artisanal or non-CAFO, he's just a thief.