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Recoil Rob

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    Vista, NY

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  1. Hopefully straightforward. I wish to make a gamebird terrine for the holidays, being a hunter I have pheasant, duck and grouse in the freezer. Since game is not as popular here in the US as in the UK most of the interesting recipes I am finding through Google are coming from the UK. They all list as a primary ingredient roughly 500-600g of sausage meat or sausagemeat. Here in the US sausage meat is uncased, spiced, ground pork, such as Italian sausage or breakfast sausage. But I am thinking the Brits use the term to mean un-spiced ground pork with fat, as this is an essential ingredient for most terrines and pates. Am I correct, is UK sausage meat plain ground pork shoulder or pork with fat put through a meat grinder, unspiced? thanks, Rob
  2. Sorry, meant a 10" Springform, area 78.54, three 6" area is 84.81.
  3. I'd like to try this recipe from Saveur for Hazelnut Sbrisolona. It calls for three 6" Springform pans but I really don't feel like shelling out $35 - $45 for three 6" pans that I may only use once.. The total area of three 6" Springforms is roughly the same as one 9" Springform, other than aesthetics do you foresee any problems doing this?
  4. Making a pork belly/loin porchetta this weekend, the style where the belly is wrapped around the loin. If i brine the belly will it hinder the skin from cripsing up? tq
  5. A search turned up a thread from 2002.....more timely opinions needed. I'll be in Milwaukee one Saturday night in November, where should we go for a good meal showcasing the local foods? Will be in Madison the next night, any recommendations there?
  6. Now I get mine at an Asian market for 1/4 the price of Eataly....
  7. Recoil Rob

    The Terrine Topic

    Late to the party..... Venison, dried cherry and pistachio from CHARCUTERIE by Polecyn. The small medallion at the top is Shenandoah Valley whitetail deer, the main forcemeat is Maine moose. Last of the Christmas leftovers but I made two, one's in the freezer. I have a lot of moose...mous vide steaks for dinner tonight.
  8. Recoil Rob


    Perhaps, but is the Benriner a better designed and made machine or just more convenient?
  9. Recoil Rob


    I received a Bron 20638 Pro model about 20 years ago, it came with the 303000 safety guard. I have never taken it from the box, still wrapped like new. I always enjoyed knife work so never felt a need to go to it. That has changed recently and I see all the recommendations for new Japanese mandolines, Benriner, Kyocera, the Swiss Borner, etc. and I wonder if they are better or just cheaper? If better I can sell my Bron setup and buy a newer style with cash left over. However, if the Bron is still the best it just might be time to take it out of the box and use it. Opinions?
  10. Not a reference to bahn mi, more a comparison of how when I learned to cook I was browning the onions. About 15 years ago I learned I was caramelizing the onions. Now I subject the onions to the Maillard reaction....
  11. I see a couple refernces to making a confit bhan mi. Bahn mi apparently means bread in Vietnamese so wouldn't it just be a confit sandwich? "Banh mi"....is this the new "Maillard reaction=carmalization=browning"?
  12. With some sauteed mushrooms, fresh thyme and robbiolo cheese on a pizza, the high oven temp crisps the confit nicely...some fresh pepper.
  13. I'll add that this is a major fault of newly produced black iron cookware. Notice the pebbly finish to these new pans, they tend to hold burn food and not season as well as the older pans. Vintage pans were turned to a smooth finish on the interior, facilitating seasoning and cleaning. I hear there are some small ,boutique makers of cast-iron pans finishing them smoothly on the inside, but they cost in the hundreds of dollars. Probably from Brooklyn...
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