Marlene

I have a Hamilton Beach that we've used for about 8 years now with no problems at all, we use it a lot for roasts etc, although i think the longest I've used mine is about 20 minutes at a stretch. But it's been great.

butter tarts famous butter tart squares

Very nice. And are you happy with your new helper?

It did taste fine when I tested it. I will try your theory out today then, as I kept two quarts of this stock back to make French Onion soup today. I was just a little startled since this hasn't happened to me before. And somehow, it just offends me to see it in there. If for some reason I can't get over my feelings of being offended, can stock be thawed, re heated and re-frozen? I've just liquified the stuff from the mason jar because it wasn't frozen, and I put it into a fat separator and I am getting fat rising to the top. I know you say I shouldn't worry about it, but can I safely do this?

well, I suppose one should post failures along with successes. It's been a while since I made beef stock, and as I was running low and the weather is cooling off, it seemed a perfect opportunity to make more. I simmered and skimmed and after 12 or 13 hours, I defatted, strained and cooled. Chilled it for a couple of days then tried to take the fat off the top so I could reduce. From the beginning I ran into problems with defatting it seemed. I couldn't get all the fat off the stock which had gelled underneath. After some consultation, I gently warmed the stock, and scooped out as many of the large particles of fat that I could see and put it back in the fridge for a while to see if I could get the rest of the fat to rise to the top again. Skimmed the rest of the fat after a couple of hours and set about reducing it. The pictures aren't very good, but the end result is I've got "stuff" in my stock. The best way I can describe it is large particles of whitish stuff. (How technical). The stock has been frozen into cubes and in one mason jar. So here's my questions: Is this stock any good? Should I throw it out and start over? Can I get rid of the particles somehow by thawing straining etc? Should I even bother to try? What the hell did I do wrong?

we're starting to drift away from the orginal intent of the thread in which Tony was looking for names of Mexican chefs and restaurants. Let's not drift too far please.

Let me be clearer. On the issue of Psaltis's time at the French Laundry we're only accepting factual challenges at this point. If you aren't happy with Doug's response and you choose not to buy the book, so be it. For the record, Q&A participant's here do not get paid, nor do we pay them to publish any excerpts. We also don't try people by innuendo here. Everyone has had a full and fair opportunity to post their thoughts and comments on the FL questions, and one last time. We are going to move on from the incident and whether Doug got fired or quit, up until such time as someone is able to present facts to contradict what he said. I will start deleting posts that continue to bring this up in the absence of any facts.

Doug has stated what he want to say on the matter. If you have facts to refute what he's said then post it. Otherwise, let move on. O

This seems like a good time to remind ourselves of the eGS Member Policy on innuendo If anyone has facts or eyewitness accounts to offer in oppostion, it would be great to hear them. Otherwise, we can have an interesting discussion about the book -- there's a lot more to it than Doug Psaltis's experience at the French Laundry. I'm sure Doug would be happy to continue to particpate in a discussion on other parts of his book, but please do remember, he's in the middle of opening a restaurant, which means he's probably working 22 hours a day, so he may not be able to respond as promptly as those of us who live at our computers do. Thanks.

I picked up an All Clad multi pot today (12 qt stock pot with pasta insert and steamer insert) for the ridiculous price of $144.00. I've been looking for a smaller stock pot than my 24 qt pot to put my strained stock in for reduction., and make smaller batches of chicken stcck etc. Having said that, I agree the All Clad handles are a silly design and they don't grip well. In additon, I'd really like to see a saucier pot with a pouring lip. I mean really. You want to pour sauces don't you?

Maybe I should have been clearer. I know I should use turkey bones and meat, but which bones and meat? Legs, thighs, breast bone? Which bones make a better stock? I'm going to see if the store has neck bones and gibbets too.

Now that I've gone through most of my reserves of stock, and the weather is turning cooler, it's time to make stock again. I'll be doing beef stock this weekend, and I think I've got that mostly down now. However, I do have a couple of questions. Question #1: I'm using a gas cooktop now instead of a ceramic one. In the past, I've let the stock simmer overnight on the stove. Is it still safe to do this with gas cooktop? Or should I revise my plan and let it simmer all day instead. Question #2 With Thanksgiving coming, I'll probably want turkey stock and i've never made it before. (ok, maybe there are several sub questions here). (a) Can I use turkey and chicken stock interchangably? (b) Is turkey stock more flavourful or stronger than chicken stock? © what bones/meat do I use for turkey stock (d) should I roast the bones first? Hmm, I think that might be it for now, but I'm sure I can think up more questions!

I believe it has something to do with Ontario law. Just like at the casinos and racetracks here, you can't get more than one drink at the bar at a time. Even if your companion is sitting two feet away. Or more than two beers at a time at a baseball game and none may be served after the seventh inning stretch.

We briefly closed this thread last night to allow time for administrative review and to allow participants the opportunity to reflect. The Society has always been dedicated to the principles of free expression. But we have never allowed the forums to be used for spreading innuendo or unsubstantiated accusations. We have re-opened the thread. A reminder of the User Agreement: Posts containing hearsay or innuendo will be deleted.

That is entirely possible, however, one would also think that they would have obtained that ok before posting insinuations that they may never be "allowed" to back up.

Beef dip sandwiches for dinner made from the left over pot roast from Molly's article in Fine Cooking These are the buns we used. I was going to get the nice cibata (sp?) buns I saw, but then Ryan saw these and well, that was that. These suckers were huge. I buttered mine and toasted it under the broiler, then put the pot roast on. It was really hard to slice this thin, since it had a tendency to shred, it was so tender. Next time I'll try either the electric carving knife, or I'll go buy myself a Wusthof meat slicer. Voila, Beef Dip: Bruno's still had this cut on sale when I was there today, so I grabbed two more and vacumn sealed them when I got home. Apparently, getting this cut in was an experiment for them, since they didn't think anyone would buy such an inexpensive cut in an upscale store. They have been surprised by how well this was received (the stuff flew out of the meat counter) and I reassured them on that point as well, and suggested if they'd like to get some really good short ribs in, I'd certainly be a steady customer for them. Particularly with the winter braising season almost upon us. I suggested they market them as "perfect for braising roasts" instead of "great pot roasts".

Until recently I didn't own a food processor. And I only got my stand mixer about 14 months ago. I use the stand mixer a lot, particularly as I have an arthritic shoulder that prevents me from whisking, beating, etc a lot. Cookie doughs, whipping cream, beating eggs, certain pie crusts, ceasar salad dressings, cheeseballs, etc are all made in my stand mixer. I didn't think I needed one either, but now that I have it, I wonder how I lived for so long without it. I use mine so much I got a second mixing bowl for it.

That's a great idea Lise. I'd love to try a beef pot pie actually.

Beef dip pictures there shall be. The bread will depend on what's fresh at the bakery tomorrow. We've used submarine buns, mini baquettes, and sometimes the long crusty rolls. Whatever bun we use, I always butter and toast the buns under the broiler first. Sometimes I make garlic butter and spread the buns with that before toasting.

I braised that sucker on Sunday and tonight we dined on Pot Roast, ala Molly Steven's from Fine Dining. This could easily be the most tender pot roast I've ever made: Right out of the oven: It's really hard from the picture to show you how moist and juicy this was: I was going to make mashed potatoes, but I settled on fingerlings roasted in bacon fat and kosher salt This time I finished the sauce with a cube of butter and it made a huge difference. I did not add vegetables to eat with it this time. This is going to make some awesome beef dip sandwiches tomorrow. My new favourite way to eat leftover pot roast.

I'm being talked into trying a gin martini. Vodka martinis have always been my defaut, and yes, we use very little vermouth, but we do use some in them. So Sam, assuming I have Bombay Sapphire and noilly prat, would that be a 1:1 ratio or different?

I had forgotten about this! I never did get to Bourdain's recipe, so I'm putting it on my list to make. I'll probably make it on Sunday with the intent to serve it Monday or Tuesday.

I braised this blade roast on Sunday. It will be tomorrow night's dinner and I'll do my best to remember to take some pics of it.

I like the Short Ribs dish when I made it but I also found it a bit sweet. I think upping the amount of horseradish should take care of this problem and I'll try it that way next time.

By the time we sliced it, I wasn't really in any state to take pictures. For apples I used Braeburn and I had to use a couple of galas because I didn't buy enough braeburns. The recipe was fine as directed. I'd bake this again as is, and in fact I probably will for Thanksgiving this year.