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Dave the Cook

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About Dave the Cook

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  1. i can't say that this surprises me: Article here.
  2. The Commercial Posts and Media Solicitation Guidelines section of the Member Agreement has been amended to clarify our policy on affiliate links, e.g., to Amazon (US) merchandise. Previously, the first section read: We've inserted a new third bullet (in bold, below) and moved the subsequent bullets down the list. Nothing else has changed.
  3. I have the Raichlen book. In leafing through it just now, I see that I've made maybe a couple of dozen things from it (which might actually be on the high side for the average cookbook around here). The recipes have all worked, and I found the sauces and salsas especially interesting, at the time. I have no idea how "authentic" it is, claiming to represent the cuisines of Latin America, Cuba and the Caribbean (as well as bits of NY Jewish and southern US cooking). I do recall that it introduced me to a lot of ingredients that I was not familiar with, again at the time. Note that it was published in 1993 (which is when I got it), before Raichlen became the (often irritating, imo) PBS host most of us know him as today (though he had already won a Beard award for a previous book).
  4. Kicking back in Manitoulin

    I can't advise you; I can only say what I'd do. I'd get the whole thing (it's about 1/2 m long), use the thicker part for steaks and cut the thinner parts into strips and make pinwheels (don't need to go too sumptuous on the stuffing, if you use one; it's a rich cut of meat) out of them. I guess it might also depend on if there's a price differential between thin and thick. If the price is the same, you might want to just go for the thick.
  5. Kicking back in Manitoulin

    The rib cap is the spinalis dorsi muscle, which sort of wraps around the ribeye. It's thickest towards the chuck end, and thins out headed toward the short loin. I'm not certain, but I'm pretty sure it tapers out altogether before reaching the sirloin. Many (including myself) consider it the best cut of meat you can get -- if and when you can get it. Outside of a farmers' market, I've never seen it in retail packaging, until now.
  6. Grocery Store Garlic Quality

    That means you'd have to heat the garlic oil to 85°C for five minutes, right? Heating the garlic itself prior to immersion is not enough -- it's not even relevant, since the problem is the toxins created by the spores, not the spores themselves.
  7. The Quintessential eG Kitchen Tips/Trucs

    This video, by our own Chad Ward, author of the excellent An Edge in the Kitchen, explains most of it:
  8. Grocery Store Garlic Quality

    For those following along, here's the nut graf (emphasis mine): Heat does not kill botulinum spores. So, whether raw or roasted: refrigerated, four days maximum.
  9. Grocery Store Garlic Quality

    Please stop doing this. It may result in a delicious product, but there is nothing tasty about Botulism.
  10. Chuck Eye Steaks - Finding Them

    It's worth pointing out that the chuck roll (NAMP 116A) is not the same thing as the chuck eye roll (NAMP 116D); nether is it the same as the chuck tender (NAMP 116B). All three are shoulder cuts, fabricated from the square-cut chuck (NAMP 113), which yields the shoulder clod (NAMP 114), as well as the chuck roll and the tender. The chuck eye roll is fabricated from the chuck roll. These are North American designations. See here, here, here for more information.
  11. Seafood stock help

    To see what would happen! It turned out pretty well. I'm not saying that it's the only, or even best, way to make shrimp stock. For example, 10 minutes would probably be enough. I am unpersuaded by terms like "light, "fresh" and "better." (Not sure what to make of "unpleasantly rich.") These are (like "pretty good," I admit) subjective terms that don't directly relate to how the product is used. Were I making a consommé, I might want something more muanced. but I'm not. I'm usually making etouffee or gumbo, where an intense stock enhances the result. YMMV.
  12. Seafood stock help

    I've never used them for seasoning, but they're great for stock. My usual method is to roast the shells until they're dry, pinkish-red and aromatic. Then I grind them coarsely and pressure cook, generously covered in water, for 20 minutes, letting the pressure release naturally. Strain out the ground shells, and the stock is ready. We haven't kept precise records, but it seems like shells from about five pounds of shrimp (could be anything from 41-50s to 16-20s, depending on what we've been making) yields about three cups of rich stock.
  13. Shallots

    @Porthos I'd call that a big shallot, but not outrageously so. @ElsieD As far as I know, shallots are always lobed, like garlic. I'm suspicious of what your supermarket is calling shallots.
  14. Seafood stock help

    I keep a can or two of Bar Harbor Seafood Stock in the pantry, just in case I want etouffee or chowder and didn't stash any shells in the freezer to make stock from. One of our big-box grocery stores carries it, so maybe yours does, too. I've also used More Than Gourmet base. It's pricey (their site says US$7.95, though I've found it for a couple of bucks less) and kind of hard to find locally, but much less salty than most bases, including Better Than Bouillion (which is decent, but don't reconstitute it and then try and reduce it). (My solution to peeling shrimp is to get someone else to do it.)
  15. Chuck Eye Steaks - Finding Them

    Modesty does not prevent me from linking to this nearly nine-year-old Daily Gullet article: The Chronicles of Chuck.
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