Doodad

Late to the game here on the discussion. My uncle's family on his wife's side is from near Winchester and they get ham to die for from the local guy. My aunt was telling me the story of her Dad getting the best one (the oldest, hardest cured) on Thanksgiving morning and using his honed hatchet to cut the pieces off the beast. It is quite hard and well worth the work involved to cut that whole ham up. Ok, now I am hungry.

I am glad that the canned pupa made the list. My daughter and I love to gross my wife out with the several varieties found at Super Hmart. And no, I have never purchased nor eaten said delectable. We DID buy the corn ice cream in the shape of a cob with real kernels inside the ice cream. It's ok.

Bree, You could try Patton's meat market or Adam's European market both in Duluth on Ptree Ind. I would think Adam has or could get you some interesting takes on wurst that would fit the bill.

Happy Halloween Doodad - By any chance is the guy you are talking to have really good hot dogs?? Looking for an upgrade from the package kind - something special. Did the Dawgs do it or what Saturday!!!! Thanks for you help Bree ←

BTW, I have been talking with the owner (unsurprisingly) Adam of Adam's European. He is very willing to order anything that we may want. I mentioned this board and he has no problem if any of you have special items his suppliers carry. He is getting me some foie so I can try it for the first time. I am going to try tinnned with truffles seared for a first time experience. So when I screw it up the wife will not Again, I have no connection other than he is near my work and a coworker eating at Gizma (the nearby Polish restaurant) picked up a flyer one day. Seems like a good guy and near Patton's for those buyers.

I can third Gulf Coast. He said he was also going to carry high end red meat soon. Any updates? ← In today's email. (And I got a call from a vendor in the area willing to get foie.) I'm also hoping to have MEATS in for the weekend !! I am meeting today, with the top provider of the highest quality of beef, chicken, buffalo, etc..in Atlanta. These will be certified Angus Aged Beef. I'm expecting to offer Filets, boneless Ribeyes, Strips, Ground, Kabobs, Sausages, and more. I'll have more information on this later in the week. Also, check my web site for daily updates.

Maque choux- and it is a great side dish.

Must be pork season. I made pan fried pork chops marinated in mojo with a orange juice/garlic glaze.

Sound like you found the right guys - might have to give them a try - I am not to far away - did they tell you if the shrimp was farmed raised or caught in the wild? And if caught in the wild - where? I think there is a different in taste or maybe that's just me. Hey it's the World's largest Cocktail Party tomorrow!!!! Use to get season tickets when my father was alive - sure do miss him during football season. ← He was down on shrimp stock, but more is coming tomorrow around noon. They are wild off Appalachicola. He had pinks too which I think are from further south.

I just went by and met the guy at Gulf Coast. That is the way I want to see it. Clean, stock is what is fresh, and after two days it gets vacuum packed, frozen and discounted. I like shops that don't try to carry every known fish under the sun especially from 20 time zones away. Greg and Mike get a high five, and the shop gets my business tomorrow. Shrimp in a wine sauce with grilled veggies tomorrow. Go Dawgs.

Most of my favorites are the Chinese ones. Huge variety of stuff cheap. And some things that you just won't see elsewhere.

I can hear the taunts across the kitchen now. You cook like a girl.

Yeah, Harry's in Alpharetta is now Whole Foods. They retained the head fish manager, and that location is the main processing center for all the Whole Foods in the area. I have never been disappointed, but the prices have escalated sharply since Whole Foods took over the location.

Thank you so much for that!! That is what I was looking for AND it is on my way to and from work and close to the house. I know what I am cooking this weekend. Should I mention a name as referral to get you some brownie points?

I do the same thing. Brine. then remove the backbone. Flaten it out. Onto the broiler pan that came with the oven, into the fridge uncovered. Let it chill out over night until the next evening. get home, slice some potatoes. But them in the bottom of the pan with some S&P. Season the bird. Into a HOT oven. It cooks pretty fast. Much faster than if it were whole. It's good stuff. And the potatoes are to die for, ← How do you remove the backbone? Chicken is one of those things I love and am learning to butcher, but I fail at the moment.

You know what? That was a great, easy dish that came out like I had paid for it. I am definitely falling in love with bistro fare. It was a bit time consuming, but we make a point to try to cook every day. I have very few boxes and cans in my pantry. The sauce that it made by itself was killer. We figured with the shoulder on sale at $5, a salad, and green beans on the side (to which I added some of the veg from the bottom of the pot) it was about a $10 meal with plenty of shoulder leftovers.

You lucky dog. I agree that those two need a Festivus special where they prepare their favorite dishes.

I like your idea of the collar that you could add ice to so you don't crack the lid. You could put a bung for a thermometer in the middle of the rig to monitor what the item is feeling.

I managed to stay awake and see the whole show myself. It was funny. That cassoulet looked awesome. And I have a can of skyline chili in my cabinet that I pull out to tease my Ohio wife when we discuss chili. Even she thinks that stuff is nasty, but her chili is like Wendy's or something. Terrible. And of course she hates mine, that is made the right way.

Funny you should mention Publix. (rolls eyes) And I am with you. I cook based on shopping and try not to do the reverse, but this was one of those dishes that needed shrimp and time was an issue. We like to do dinner and a movie type stuff and shrimp was required. I threw them out as inedible and we ate around it. Not quite the same meal. Key Largo needs shrimp, see?

What is the interior like? My only concern when I said the plastic was getting too hot and adding to the smoke at the inlet. I don't live in your area anymore and deal with mild winters/hot weather, so it guides my thinking. I would not add drain holes even for hot weather. It just lets smoke escape. I would cool the smoke tube or lengthen it before that.

Thanks for replying. Ok, so I am doing the best I can I guess. How is Dekalb Farmer's Market these days, anyone? True story, as a very young guy some 30 years ago, I worked as a bagboy there. Just happened to live here at the time.

Wifey stopped and got a pork shoulder on special. I came home early due an unfortunate water line incident (I love my job I love my job). So.....I am making Bourdain's pallet du porc a la biere from the Les Halles cookbook. Reminds me of German Pot Roast? from my childhood. Starting to smell good so I hope I did well.

That my friend is a fine example of redneck engineering and I for one am glad the children saw it. That is awesome. I am a little concerned about the plastic, but you could place the item in an oven bag inside said ghettotastic cold smoker.

Man, I just had to chime in having lived close enough to the land of good subs to appreciate them. You can't get good meatball subs or cheesesteak down here. It just does not exist. Heck, good Italian is hard to find and usually $$. Send me a care package.