ilikefood

Hello: What should I use for a bone/meat saw to break down lamb and pork bones? Does a regular hack saw with a regular blade work? Or do I need a special saw or a special blade? Thanks! David

Thanks for the link, it was a great video!

Thanks for the info! I will have to give this a shot sometime.

What is the salt level % you usually shoot for? Does your target % change with the type of meat or size of the cut? Thanks for the great idea and help!

Magictofu - Thanks for the link! I will aim for cooking the birds either less than one hour after slaughter or later than ten hours after slaughter.

Lol. I won't microwave it, but the end product must be good and tasty (my requirement) but must also seem "mild" or "tame" (their requirement). So exotic and bold flavor combinations are out. They would have a cardiac arrest if they saw pepper in the kitchen because its "too spicy."

Hello All: My uncle-in-law wants me to cook one goose and one duck for him. The duck and goose are both raised by him and were probably born early this year. I have no clue what type of goose it is, but it is all white. The duck is also all white so I assume its Peking, but not positive. The fowl are still alive and he will butcher/de-feather them when I want him to. My question is: how much time should there be between butchering and cooking? Do the birds need to cool down? Age? I plan on roasting the goose - just plain and simple (the people I am cooking for like their meat and potatoes very plain with ketchup) and doing a steam + baking for the duck per Alton Brown and a couple posters here on Egullet. Also, I hope to save the livers so I can practice deveining for future foie gras cooking. The fat will be saved and treated like gold. Any other suggestions for the other innards? Thanks! David

Thanks for the tip on a new source for good meat as it is only a couple miles away!!

Ok, had to post this seriously great panorama of dry aging beef. I want to be in that room alone... http://www.nytimes.com/interactive/2008/12...rooms-pano.html

Was the beef wet or dry aged? Environmental factors (such as breed, age, diet, ect.) will have a huge impact as well as how the meat was aged. Some people seem to prefer wet, others dry. For dry aging check out: http://forums.egullet.org/index.php?showtopic=14286&st=0 http://forums.egullet.org/index.php?showtopic=119690 And (great meat porn): http://forums.egullet.org/index.php?showto...3entry1609523 An article on the Wall Street Journal (need membership to read): http://online.wsj.com/article/SB118920026703920971.html Great resources I found helpful when I aged a rib roast, this article lists the differences between wet vs. dry aging: http://www.extension.umn.edu/distribution/...ion/DJ5968.html And: http://www.askthemeatman.com/dry_aged_beef.htm

Yes, this does sound excellent. Must try soon...

I found live lobster (probably from Maine??) in St. Paul at an Asian food store for 7.99 a pound.

I have some wild rice (not from a mix but stuff I harvested) in my cupboard that is probably 2-3 years old. Never had a problem with it yet.

One other coconut oil popper here. Since I eat popcorn once or twice a month and only in moderation, I can spare a few calories too eat really good popcorn.

Thanks! I thought they were aged longer than mine as the exterior meat was much darker. I will have to give longer aging times a chance.

Thanks for the great post and wonderful photos! You mentioned the beef was aged until it looses 12%-20% of its weight, did the butcher mention approximately how many days this process usually takes? I have dry-aged beef before, but because my small kitchen scale cannot weight whole beef cuts I cannot accurately measure the percentage of weight loss. Thanks!

Snowangel, Thank you for documenting your travels and experiences. I look forward seeing where you have been and what's good to eat. Although I live in River Falls, Wisconsin and drive to St. Paul every day, I haven't had the time and money to search out the good meat places. Hopefully this will change