Dave the Cook

I would not trust either 20/20 or the Environmental Working Group as as source for comprehensive, impartial scientific analysis. One is driven by popularity, the other by politics. Having said that, I would not go out on a limb and declare (or assume) that PTFE is perfectly safe. But two things occur to me. First, it is entirely possible for an outbreak of birth defects to occur in a single locality with no other discernable correlation. This happens often; cancer "clusters" are sometimes found to have nothing in common other than geography. In fact, from a statistical standpoint, this is exactly what we should expect to happen. Second, the Dupont spokesperson is correct: there's all kinds of stuff floating around in your bloodstream that has no apparent deleterious effects. To home in on C-8 and blame it for something that could have been caused by any number of other things is, at best, premature. It seems reasonable to wait for the EPA report -- and then read it very carefully, since the EPA is not above political influence, either. A third thing: at 554 F, many, many things will shed "ultrafine" particles. This doesn't mean that they cause birth defects. A fourth: anyone frying bacon at 554 degrees ought to be shot.

I would also be very interested in this report.

Sorry, fendel, I wish I'd seen this sooner. I kind of like these steaks, but I have to remind myself to keep my expectations in line with my budget. no, they're not ribeyes, but they have a good beefy flavor, and they're about half (or less) the price. My Mom used to buy these all the time, and grill them rare, so they wouldn't get tough. As fendel notes, they can be chewy. A few months ago, Cook's Illustrated did an article on tri-tips, which come from the other end of the cow, but are also a cheaper cut with some texture issues. I have since adapted their technique for the various chuck steaks: mock tender, chuck eye, top blade and flatiron. Make a brine/marinade with a soya base. Add brown sugar and some acid in the form of citrus juice, and some oil for lubrication (I'm considering leaving the oil out on my next round). Finally, chile powder helps bind everything together. Since it takes quite a bit, I use a mild chile like ancho or New Mexico. Mix all this into a loose paste, and put it in a ziplock bag with the steaks. Let them soak for an hour or two, then wipe some, but not all, of the paste off the meat before grilling. Although I usually cook steaks to medium rare, I like these closer to medium; rare just doesn't let their flavor develop full potential. Over a two-level fire, I mark them for four minutes (two minutes, then rotate 90 degrees and go another two) on each side, then pull them to the lower coals for another four to six minutes total. I usually serve then with a wedge of whatever citrus I used in the marinade.

Thanks for the reports, guys. I wondered about the skin, but decided 1) Jacques wouldn't steer us wrong; 2) leaving the pieces skin side down would keep them from getting soggy, since they would always be in fat, and the steam wouldn't get to the skin. Would it make sense to put the pieces on a sheet pan and run them under the broiler for a couple of minutes while I deglaze the plan? Regarding the lack of deglazing material: would a bigger pan have helped? I'm thinking that contact with the pan bottom is essential. What size pans did you guys use, and did the shallots and parsnips sit on the bottom, or on top of the meat? Non-stick or conventional interior? The recipe notes a preference for non-stick, but it's an aluminum or steel pan in the photo. Hmm. I would hang onto the fat, but you're right, it has limited usefulness. It's not just the flavoring (which I wouldn't necessarily mind, but does compromise the purity of the fat and shorten its life), but the fact that it spent an hour at something around 350 degrees or more. That's going to lower its smoke point quite a bit. Still, it would work for skillet-browned potatoes, where you parboil them and then toss for just ten minutes or so over medium heat. Good 'snip tip, Chad. Done like a true parsnipianian. I can't imagine that you're getting bad ducks, G. Sorry, it must be you. Edit: cross-posted with Chad on the 'tater thing. Great minds, etc. . .

Not to mention "home."

I'm having duck hash There are leftovers?

I received, from a dear friend who must think I am in need of some sensitivity, Laurie Colwin's Home Cooking and More Home Cooking. They're going straight to the top of the stack. Suzanne, I have a tattered copy of Cookbook Detective. It's a lot of fun, though the recipes aren't much to speak of. I bought a used paperback copy five or six years ago, and still consult it from time to time.

essvee and woodburner: Please make the case for Gravy Master. I've never tried it.

I'd add a third question: 3) What are you heating/reheating? Jack suggests, and I agree, that different techniques are more appropriate than others, depending on the dish. Note: in the US, most domestic ovens aren't reliable below 170. Edit to add: erraticninja, there's no such thing as a "basic question" here.

The family no longer takes my dessert aspirations seriously. Thing 2 and Mrs. Dave used up all the filling to top waffles. It looks like my brother-in-law will be handling the Thanksgiving turkey this year, so I might volunteer to make fried pumpkin pies as my contribution. OTOH, I. too, was looking at the galantine. The B-I-L wants to fry a turkey. Who suggested the galantine might work fried?

It would be interesting to time the prep carefully and see how good our estimating skills are, as long as the timing itself doesn't affect the work. I debated among a number of options, including that souffle, but finally settled on a tart with a shortbread crust, partly due to a persuasive partner, and partly because my freezer is not really up to snuff -- it's reliable only down to about 15 degrees (have we had a thread on buying a new 'fridge?). Likewise with the details.

From the horse's mouth: Dupont on Teflon fumes. Shameless self-promotion: The Talking Frog of Roy J. Plunkett

Maybe a little less, depending on your butchering skills, but I'm planning on 2-1/2 just in case. I'll be doing it tomorrow, since all I could find was frozen duck.

I agree with fifi that this is very irritating. Even if you were to throw out all your PTFE cookware (and light bulbs, I suppose), you would still be left with a lot of plastic in your kitchen. All plastics emit gases, especially when heated. (That wondeful "new car" smell, for instance, is the result of outgassing.) Many of these gases are poisonous in sufficient amounts, and birds are particularly susceptible. Anyone who keeps a bird in a poorly ventilated kitchen is a fool, and a cruel one at that.

It's working. (Sorry, I couldn't resist.)

Technically, you're correct. But I've seen this "slab" in grocery stores labeled "riblets." Blame mid-level chain restaurants for the corruption.

I believe they're pretty universally called just "lamb spareribs." They're also often called "lamb riblets."

wpom whji jgrpd!!!

What makes you think that hasn't happened already?

Do you have a source for the little panties that go on the ends? I'm tired of making 'em myself. The "little panties?" You mean, make your own thongs? Mrs. The Cook is one lucky woman. At least, I assume you're not making them for yourself... Oy. Slang for those frilly chop holder things like you sometimes get on rack of lamb. Making them for smelts is a bitch. There's no need to bring Mrs. Dave into this. Or make her suspicious. Really. Don't go there. Please.

Do you have a source for the little panties that go on the ends? I'm tired of making 'em myself.

If they're really well-cleaned, the smell isn't too bad, especially if you've done things like menudo, as I suspect you have. There's nothing difficult about the preparation. BTW, I've never seen Cajun andouille made with chitlins and tripe, as the link describes. That's the French version.

It does. Might work with rib tips, too.

Here's an Amazon eGullet link for Essentials of Classic Italian Cooking. One for Mario's Simple Italian Cooking and one for Lidia's Itlaian-American Kitchen. If you have to pick one to start on, I agree with Maggie and fresco, both on the assessment of, and the recommendation for, Marcella.

I once choked on a rack of 'em.