Jon Savage

I thoroughly enjoyed the book. Especially interesting for me were the copious numbers included- everything from the amount of fish butchered each day (800-1000 lbs daily) to the cost per quart (about $90!) of veal stock. The recipes look good. The brigade system and career progression are well laid out and explained.

I think its an actual new episode

I think it is a holiday special involving several participants from prior seasons. At least that is what the preview looked like.

Picked up a copy this afternoon. forty pages into it and really enjoying it so far.

We've made it without modifying the recipe at all and were quite happy with the result. The flavors evolved quite a bit over the 6 months it took us to eat the batch. We started eating it after about 4 weeks of drying. Did not weigh it just started to eat it when it looked and felt "right". The initial impression was almost bland quite subtle. With more age the flavors became more intense and interesting. Overall we were pretty happy with it.

The grinder is the single most important thing for quality coffee. The difference between burrs and blades is that blades pulverize, while burrs cut. Pulverizing coffee results a wider range of grind sizes. Large particles result in underextraction, and lack of body. Fines give tons of body, but will result in overextraction and bitter flavours. All grinders have a range of particle sizes, which are important to the brewing process, but the blades just have no control. I don't know of anything suitable in the $50 range, but I'd suggest adding the Baratza Mastro ($110), to your wishlist. ← I've had a Maestro for about 6 months and the difference between the coffee ground in it vs. the $50ish burr grinder we'd been using prior was HUGE. The grind is quite consistent and fewer fines means French press coffee has little to no sediment in the cup. The flavors seem brighter too. The Maestro is fully capable of correctly grinding for espresso as well.

I'm far from being an expert on schlag but did live in Austria for 8.5 years so do have some direct experience in this matter. Served on coffee, cacao etc. it was generally unsweetened. Used on desserts there was typically a sachet or two of Vanillezucker added to the cream before whipping it. The sachets of Vanilla Sugar were omnipresent in every home kitchen I visited. The texture of that product was very very fine close to powdered sugar. As an aside I found that most Austrians seemed to whip their cream far more stiffly than we generally see in the US. Think just shy of where butter granules begin to become visible.

I believe dry ice might be an issue when shipping by air. Here's some info: clicky

Here's a link for the Sanitas: clicky

I used to have back problems. Switched to closed heel Sanitas and never looked back. My back woes have been banished. I *can* (and do) wear wear crocs but no more than a day or two running; more than that and my back hurts. Flattish feet here too. YMMV. I'm not a chef but do spend many hours a day on my feet @ work. I gravitated to the Sanitas as I felt that clogs designed for folks who work half again as much as I do might be worth a try. Several pairs @ a year or so each later I'm sold.

I have not used Turkey fat but I've successfully used chicken schmaltz many times as a sub for duck/goose fat when I had neither on hand. Easily my 2nd favorite after goose/duck fat. Turkey *should* work well too.

In no particular order we've had (since thanksgiving) Turkey Taquitos Turkey Enchiladas Turkey Melt sandwich Turkey Chowder Miso Soup (with sliced turkey of course) I think I'm done with turkey for now. (except for the highly reduced now frozen stock that will enrich many sauces). --at least we fully utilized the bird

Tonight was fun.

enchiladas rock. As does reduced stock.

In your price range the Atlas is hard to beat. I've had mine for almost 25 years and it is still going strong.

Awesome read as always Susan. I look forward to next year's installments.

I'm currently on the dregs of a large (7/10 L?) bottle of Three Goldfish brand fish sauce (ingredients water, anchovy extract, salt and sugar. Tasty stuff. After that is a bottle of squid brand (also gluten free) that I bought on the recommendation of a Vietnamese friend. We are spoiled here in SoCal - in most of the markets I frequent there is an entire *aisle* devoted to fish sauce. So many choices = brain lock. I bought the three goldfish brand mostly 'cos my wife a marine biologist by trade is a sucker for fish on labels. Also I *do* look at ingredients and tend to reject anything weird (e.g. soyless soy sauce).

That's for damn sure. ← I don't mind paying a fair value for this, but if the seafood is going to be expensive, I'd at least like to see the fisherman get a fair part of that. To this point the prices in my local supermarkets remain high. It does not appear that the lobster fishermen are seeing much of that right now. That kind of pisses me off. ← I rarely buy (pacific spiny) lobster since we have enough friends who dive for them and also there is (legal) bycatch available via my wife's work in marine biology. That being said there is a local place that runs around $18/lb fisherman direct vs. well north of $20/lb from more conventional outlets. I'd happily pay this guy full freight with the $ going to him rather than paying more to vendor that paid far less than that to the fisherfolk. I use this guy for other local stuff (crab, spot prawns, yellowtail, billfish etc.) but cant bring myself to buy my (beloved) spiny lobster from him. Prices on Maine Lobster here on the left coast are still high alas...

Similar to Puerto Nuevo but not deep fried as theirs tend to be. I don't know if prices are dropping or not -- Pearson's is fisherman direct so no middleman.

I love these. Generally I split the tails and grill them, brush with a little garlic butter just prior to serving. Running $17.95 a lb as of yesterday @ pearson's port.

I thought this episode fell flat.

Our workflow is 4 handed. -cut/seal one end of bags -The one with clean hands puts the meat in the bag held by the other who then seals it. I find food savers to be a hassle if working alone The bacon jelly roll idea is genius!

I'm happy with the kitchenaid we have (a Professional 600). We've had it fo 4 years and it has never missed a beat.

That stout recipe sounds good. Oatmeal stout is a favorite of ours and Carrie has been thinking we should make some soon. We tend to get pretty enthusiastic with our pursuits. At the moment we have a keg of stout and a keg of steam in the fridge. 2 kegs IPA 1 steam and 1 weizen conditioning and 5gal each apple cider, bitter and Flanders Red in primary. We are thinking of doing a Saison with some yeast retrieved from a bottle of Saison Dupont and something that is yet to be determined this weekend. I may need to make another stout as the keg we made earlier this month seems to be evaporating at a most rapid rate.

I did just that this morning and they came out fairly well. I did not proof them at all just used the sourdough straight from the fridge where it has been retarding for about a week.