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ilikefood

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Posts posted by ilikefood

    Bone Saws

    in Kitchen Consumer

    Posted

    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

    Timing from butcher to table

    in Cooking

    Posted

    They're gonna put ketchup on a goose? Maybe you should just microwave it.

    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."

    Timing from butcher to table

    in Cooking

    Posted

    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

    Dry Aging Beef at Home - the topic

    in Cooking

    Posted · Edited by ilikefood (log)

    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

    Lobster Prices Tank

    in Kitchen Consumer

    Posted

    I live in Wisconsin and was astonished to find out that the local grocery chain (Copps) was selling live Maine lobsters. I've never seen this as long as I've lived here (only 3 1/2 years, but still) though there is one specialty store around that I know of that sells them at prohibitive prices. They were $11.99/lb for 1.5 pounders. The price isn't spectacular, but the fact that they're selling them at all is unusual. I was so surprised I bought two, ate one tail one night and turned the shells and remaining meat into bisque the next day.

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

    Popcorn at home

    in Cooking

    Posted

    Hmmm...No coconut oil poppers besides me?

    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.

    Minnesota Meat Markets

    in The Heartland: Cooking & Baking

    Posted

    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 :)

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