guajolote
-
Posts
2,250 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by guajolote
-
-
I should add that the worst part about this whole Green Bacon Affair is that I really don't feel like I can share it with anyone -- and I have a lot of the stuff.
I mean, I've eaten it a few times, it's quite delicious and I really doubt that it's unsafe but I just couldn't give it to anyone else without knowing with absolutely certainty that it really isn't harmful. And I just cannot find enough information to get me past that point.
=R=
you gave some to me
-
eGS member budrichard mentioned Zier's in The only way I can compare Zier's to other butchers is to say that it is, after a couple of initial visits, on a par with the best of them. There are other butchers about whose product I could say (and have said) very similar things. Ulimately, for whatever variety of reasons, the flavor profile of the meat (cooked and fresh) at Zier's is unique. Between that and the clearly outstanding quality of their products, I'm really pleased to have been "tipped off" about this place.
=R=
i don't believe it. you'll have to show me. bornhofen's rulz!
-
do you get a discount if you use your prefered card?
"The store?," I asked. "Yeah, they probably forgot some things and went back." A lightbulb (finally) went off over my head. "Who are some of the participating vendors?" I asked. "Just Jewel," she replied. Inside, complete bemusement. Outside, I could muster only an "ahh." Grasping, I asked her "not even Sunset? (a nearby store which is superior to Jewel)" "No," she replied. "They didn't want to participate." -
didn't smell at all.
it was great market and VERY BUSY
. i highly recommend going. lots of things are still in season: shallots, leeks, potatoes, spinach, baby lettuce, beets as big as your head 
, kale, broccoli ,cauliflower, winter squash, parsnipos, etc. i also picked up a dozen eggs, honey, mushrooms, some goat cheese from capriole, and an epi from bennisons . parking is a problem, i was with my kids and had to pay the $12 for the zoo parking 
there's also a thanksgiving market on saturday at the church across from the best western in evanston. i'll be picking up my 16 lb. bourbon red guajolote
.Just received this news about Chicago's Green City Market today...(thanks g-man for the heads up)Six extended season Markets at the Zoo!November 6, 13, 20 & December 4, 11, 18.
The first 3 SATURDAYS of November and December.
9am-1pm.
The Kovler Lion House.
I sure hope the Lion House is less 'aromatic' than the Monkey House or this is going to be a less-than-optimal venue for food shopping.
=R=
-
Hello,
Beef is usually considered rare at about 120 degrees F, while lamb is rare at about 135 degrees F. Why the difference?
Thanks
-
Hello,
Does trussing a bird help it cook more 'evenly.' The thigh takes the longer than the rest of the bird to cook. Wouldn't leaving the thighs and legs 'open' expose them to more heat, thereby cooking them faster?
Thanks.
-
1) early lunch today in Zamora, Michoacán for the best carnitas I've ever had anywhere;
carnes toluca?
in oaxaca the dogs are called 'hot dogs exquisitos', which i think is hilarious
-
doesn't the brown sugar in the rub make the ribs taste molassessy?
The poster here is referring to my (well known?) aversion to molasses. The answer is no, it's not enough brown sugar to impart a "molassessy" flavor. If it were, I'd have omitted it from the rub recipe long ago.
Do I sense a minor bit of rib envy here?
=R=
i don't need ribs, i have pickled tongue
-
doesn't the brown sugar in the rub make the ribs taste molassessy?
-
=R=,
if you have a 'signature dish', what would it be?
what does your wife do with the matzos after passover?
-
=R=,
who is the 'hottest' food purveyor you buy stuff from? i want to shop wherever she works this weekend
. -
=R=,
will you make chili w/ chocolate chips this week?
-
=R=,
are you going to make a pate' this week? sources have told me you're quite good at them.
-
=R=,
is it true that your nickname is 'forcemeat'. and what will be inscribed on your tombstone?
-
=R=,
are you going to serve your dinner tonight on styrofoam?
-
=R=,
do you think that if you weren't taking all these picture, processing the pics, writing descriptions, etc. you would be able to cook some better food?
-
Earlier today, while looking for something else in our office, we discovered a 1-gallon pail filled with candy.
did you find a big can of bananas?
-
Well, as you faithful readers already know, today it was my choice for lunch. I used the "blog pretext" as an excuse to choose something we don't have very often...tapas from Meson Sabika in Northfield, IL
Did you order any pop? what kind of pop do they serve at MS?
-
Tamale de pollo, interior
tequila?
-
I can think of no good reason not to sacrifice 1 solitary cup of chili to the 'chocolate chip gods' next time I churn out a batch.
=R=
a good reason is you're wasting one cup of chili that you could have given to me
. and you do make good chili if i remember. of course, it's not as good as mine . -
-
this sounds about as fucking shitty as the bears performance yesterday
-
sorry about the delay but i had a dinner party saturday and yesterday was too nice to spend on the computer, to finish up my notes from friday i canned salsa, made snerd (dutch pea soup) - i used whole dried peas instead of splitpeas, next time i'd use split peas - and for dinner i made pasta w/ a souce of italian suasage and peppers, after the market on saturday i went to the butcher and bought a sirloin tip, chicken, oxtails, more bologna, summer sausage, ground veal, and ground chuck; after getting home i made chopped liver, horseradish (made my own for the 1st time, wow, my sinuses really cleaned out) and a summer vegetable custard (yellow peppers, pattypan squash, corn, shallots, duck eggs, mimolette cheese, and 1/2 & 1/2) for the dinner party, where i drank a lot and ate tons of good food, including pork brandade, a great salad, potato coogle, a dip that my friend named after me
, various sausages and cheese, and great desserts including apple crisp, a dutch boetterkoeke, and another tasty cake; yesterday i had panfried coogle w/ a couple of fried eggs and for dinner i roasted the sirloin tio roast, made a gravy, boiled some fingerling potatoes, and had some corn which i hope isn't the last of the season, oh yeah and had a bourbon and a glass of gigondas -
after seeing my pictures i wish my camera was still broken
went to the evanst:angry:n farmer's market this morning at 6:45. i like to get there before it gets busy.
here is a pic of what i bought. good luck trying to figure out what anything is.
from upper left, clockwise:
spinach
watermelon
mixed baby lettuces
7 grain sourdough (bennisons bakery)
baguette
lima beans
eggs
carrots
apple cider
porcini and hen of the woods
onions
sweet yellow peppers
haricot verts
sweet corn
apples ( i bought a varietal mix)
white peaches (last of the season
)italian parsley
pattypan squash
heirloom tomatoes
not pictured are 3 chocolate croissants that were gone 10 minutes after i got home.
most of my produce i buy from nicholls farm and orchard, and also a lot from a place called Green Acres.
Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 4)
in Cooking
Posted
the fan was a great idea.