Nick
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Posts posted by Nick
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I've been pretty happy with my 10" Wusthof chefs (classic) and 3 1/2" paring. But I notice I'm using the 4 1/2" utility knife more and more. It's a handy knife.
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I was just over at Fulton's shop and we were talking about all this and talk turned to ox tails. David, Fulton's nephew who has killed and butchered a lot of cattle, thinks that ox tails can carry mad cow. He said there's a hole that runs down the spine and into the tail.
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Yannii, Thanks for the info. I went to the eSake site and just read and read. Fascinating! Especially the article on rice milling. Three to six days just to mill the right rice to the right degree. Then looking at the different premium sakes in the U.S. was interesting. I like the names and think I'd like to try some - Wandering Poet "Characterized by a well-rounded flavor with a solidness to the flavor and fragrance, and clean finish." I doubt I'll find any in Maine. I wonder if there's any in Boston? A five hour trip for me.
Another site I came across from esake is Sake-World which is run by the same person as eSake - John Gauntner. I liked his Sake Picks and his descriptions.
Maybe if enough people tried some sake, and there was enough interest, Jason could start a Sake forum under "Beverages and Libations" - and you could run it.
Sake is in a world of its own. Even though it's called rice wine, it's neither wine nor beer. It's its own thing.Thanks again.
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I got admit after reading that, I'm still wondering.
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This is even more minor, but back when I was a kid I loved Grape Nuts - and Cheerios. How do they make those?
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hey guys, although i definetly dislike our state store system in general, we actually have a descent selection of sakes available to us in this state (of course, nj has even better options) Imported through, among others, SSI's "jizake" (translated roughly as "microbrewery") collection, our state store system recently placed a few of their medium priced choices into the "specialty" category which means they are available off the shelf in specialty stores, versus the other sakes, which are only available by SLO special order only. one of those "off the shelf" selections that i highly recomend is called "yumekari". It is light and crisp with a touch of sweetness, comparable to a pinot grigio i suppose. they are currently sold out at the "super store" on 12th and chestnut, but would probaly have it in bryn mawr or some other "specialty state store"
i am super into sake and have tried several of the ones available in both PA and NJ, so please feel free to ask me any questions you have about them. i love to discuss it (obviously) thanks for the indulgence...
Yannii, tell us some more about sake. Here in Maine we only have Gekkeikan and even that isn't in most stores. But, it still gives a nice, clear buzz and tastes okay. If you can, maybe mention some sake's that with a little seaching one might find in the hinterlands and what they're like. The same could go for recommendations for plum wine. Thanks
Same goes for anyone else that might know this stuff.
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There was some concern about elk, according to a family acquaintance that hunts elk in Montana on a regular basis. What ever happened to that?
Oh shit! Another customer, this one from Montana, does a lot (I mean A LOT) of hunting and he's going to send me some elk... and buffalo and whatever. Should I worry? Probably not, because I'm 62 and, as John Whilting brought up, there's a long incubation period.
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You know, that's weird you say that, because I was wondering about them, but then thought well, since they're not present in an adult, maybe okay. But perhaps it was actually just the Brains?
Mabelline, I'm a little on the slow side. Could you translate that for me?
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Just checked back in and the down arrow that's supposed to get to the first unread post doesn't seem to be working. It took me to the end - and I haven't read all the posts since yesterday - in case someone's already gotten into this.
Anyhow, a customer from PA called me today to add to an order and we got to talking and talking turned at one point to mad cow. Turns out he was working in labs in the 60's and knew something about this, including a little gossip. At first "Creutzfeldt-Jacob" was known as "Jacob-Creutzfeldt", but it emeged that Creuzfeldt had done most of the work so his name came to be placed ahead of Jacob's.
But, the most interesting thing is that quite a few people had died from this disease in the '60's, it was being analyzed, and it was found that most of the people that came down with it had been into eating cattle brains and sweetbreads.
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I just came across this interesting bit of info from UPI -
surveys from the USDA's own Food Safety and Inspection Service going as far back as 1997 have found bits of spinal cord -which can carry the mad cow infectious agent - in meat processed by machines called advanced meat recovery systems. The infectious agent, known as a prion, can infect humans and cause a fatal brain-wasting condition called variant Creutzfeldt-Jakob disease.The spinal tissue was thought to have been introduced into the meat in part due to the routine practice of splitting open the animal's spine during processing. Petersen said the Washington cow's spine had been split open prior to removing it from the carcass.
In 1997, after finding spinal cord tissue in ARM processed beef, the FSIS concluded: "The presence of spinal cord in meat is not expected and cannot be allowed in product produced through AMR systems" due to concerns about transmitting mad cow disease to humans.
The FSIS began to test AMR produced meat for spinal tissue in March of this year after a 2002 survey of 34 establishments producing beef products from AMR systems found that 35 percent of the samples contained spinal cord and other central nervous system-associated tissues such as dorsal root ganglia.
Full article here.
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Triage and disinformation, mostly. I wouldn't call that a good plan.
If any of us have a better plan, we should put it forward.
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Did he figure out what might have gone wrong?
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Clearly there was no plan of action to be followed were infected animals to be found.
I'd be surprised if there wasn't a plan of action. The USDA reacted too swiftly, too decisively, and in too organized a fashion for it to be improvised.
FG, you're absolutely right on there. It's really astonishing how quickly the USDA has moved on this. The cow was slaughtered on 12/9 and within two weeks it was reported and the beginning steps taken to ascertain how it came about. Quite remarkable considering the usual pace of the federal government.
And we shouldn't forget that within hours (or maybe minutes) of this hitting the newswires, alacarte got this thread started on gullet. Dynamics at work.
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I'm a little astonished that a packer who performed a 10,000 lb beef recall due to this animal 1: would take a former dairy cow, and 2: would only slaughter 20 animals a day. I can't see the profit in someone so small taking such low-grade beef. But, given the timeline of everything, they may have only slaughtered 19 on that day. The tests take a while, so for the release to happen around 5:30 p.m. EST, they may have only been slaughtering for less than 1 hour.
"A recall of more than 10,000 pounds of meat was begun at 1:30 a.m. on Christmas Eve. The recall, which officials said was being ordered out of an abundance of caution, involved 20 carcasses, including that of the infected Holstein, that moved through a Moses Lake, Wash., slaughterhouse on Dec 9. The carcasses were shipped to a deboning facility called Midway Meats in Centralia, Wash., on Dec. 11, said Kenneth Petersen, an official at the USDA's Food Safety and Inspection Service."
Wasnington Post Quote on page 3.
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I'll try to post a pic of my new sink and faucet in a couple of days. Busy right now trying to get accounting set up for the new year. The new sink is an Elkay stainless with a bowl that measures 16" from front to back, 28" side to side, and 7" deep. It's great! There isn't a rack or pan that won't fit in it. The faucet is a Moen single lever with the sprayer in the faucet head - that you can also pull out. It's great as well. Push down on the sprayer button and it stays down until you shut off the water. Great for leaving in place in the faucet head with the sprayer on and rinsing. PLUS, the faucet is high enough to get a bucket or a tall stock pot under.
All in all, I'm more than happy with my new sink and faucet. I wouldn't even think about getting one of those double bowl things that you can't even get a decent sized platter into.
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I think it would be timely to get a cattle farmer on a Q&A to discuss the whole process. I imagine many of them are extra busy at this time, but I throw that idea out, anyway.
Pan, That's a good idea, but every farmer's got his own idea about how things should be done. The trick would be to find one that's got at least a few decades of experience, with an open mind, no axe to grind, and really doesn't give a shit whether people agree with him/her or not.... and is still in the business. Howard Lyman of Oprah Winfrey fame is not one that I'd suggest.
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I still remember the smell of my boots in the van on the drive out of there. It took days to get them clean. Had to pick the last stubborn bits of crusty shit out with a stick.
You must have had Vibram (lug) soles on your boots. They are a bitch to get clean. Get some plain old rubber boots the next time you're out in the field. Wash'em off with a hose or stamp around in a mud puddle.
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FG - One of these days you ought to get off the internet and out into the field to get some shit on your boots. I'll see that you get a tour of a small slaughterhouse. Didn't I already say what you just did?
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USDA inspection of meat is a wonderful thing. However, USDA inspection of meat is voluntary and for grading purposes only. When it comes to the US meat supply, the USDA has no ability to provide any sort of sanction.
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So, the volume meat-packing industry certainly seems to have the will and drive to not care about slaughtering a downer cow for human consumption given the way they consume their workers, which if this caused a 10,000 lb beef recall said meat-packer is certainly a volume packer.
However, the other thing that chaps my hams is the dirty SOB dairy producer (individual or corporate) should have better morals than to sell a downer cow for human consumption. I understand that once a cow stops giving milk that she is eligible for slaughter. I support this. But, I don't support it for animals that stop lactating due to illness.
However, I do not eat sick animals.
J - My friends that have a small slaughterhouse, retail, wholesale meat operation have a USDA inspector on the premises, with his own office, five days a week. He is not there to grade meat. He is there to inspect the slaughtered animals for health and disease. He takes samples of glands, brains, etc. A few years ago he found three pigs with TB that had spread beyond the brain. All three went into the rendering barrels.
My friends do not take downers. If an animal can not walk unassisted off the trailer, it doesn't get in. Similarly, you can not bring in an animal that has been killed (in the field, for instance.) As far as the packer in question being a "volume packer", I read somewhere that they slaughtered about twenty head a day. I wouldn't call that volume packing.
As far as this being a dry cow, it's my understanding that this cow had a problem calving and things went downhill from there. As far as you not eating sick animals, unless you kill your own or have friends that do, you can't be sure.
While I'm at this, I'll say something about feed. Besides having a slaughterhouse my friends raise beef - mostly Angus. Fulton's brother does too. They mix their own feed. It's barley, oats, and corn. While the USDA may have banned animal products in commercial feed that is not to say that growers cannot mix their own feed and some may still be choosing to mix animal by-products into it.
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I'd like to try the -
Four smashed steamed pinto beans topped with tiny onion dice, red pepper flakes, with garlic sorbet dollop
Crispy fried manchego cheese round garnished with avocado and lemon mousse Eat like chips and dip
Tiny flour tortilla rolls(2) with piped in beef tartare blended with ripe olives, lime and sea salt
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Actually, I heard that Adria is experimenting with a burrito foam. I don't think he's got all the kinks out yet, though.
So to speak.
How about ,
Burrito progression:
On a large round plate, eat clockwise:
Burrito water in cylinder glass(warm chicken consomme with smoky paprika dust)
Four smashed steamed pinto beans topped with tiny onion dice, red pepper flakes, with garlic sorbet dollop
Crispy fried manchego cheese round garnished with avocado and lemon mousse Eat like chips and dip
Tiny flour tortilla rolls(2) with piped in beef tartare blended with ripe olives, lime and sea salt
Texas Pete's Hot Saucee Sorbet on a spoon. Eat while viewing a picture of a Taco Bell USA
Ice Chips
When are you opening El Bulli West?
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Hi, guys. Since El Bulli is in Spain, we're moving this thread from the NY Forum to the Spain & Portugal forum. Carry on!
Hey Sam, it seems like things are drifting toward the French Laundry. Maybe it should be moved to France.
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Roasted duck, gravy, and good bread. I had too much for lunch (homemade pea soup and a homemade fishcake) so I just pigged out out on the duck, gravy, and bread for supper. People can say all they want about foie gras - just give me some crispy duck skin and fat.
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Too bad it came out dry. A friend gave me a hindquarter a few years back and I put it on the table and pretty much steaked the whole thing out. There's a lot of good meat in a hindquarter if you look at it right and have a sharp knife.
Roast kid?
in Cooking
Posted
Eric - Your recipes sound good. Maybe post them to the recipe section here. Goat is good!