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gdenby

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  1. Yes, D'Artagnan tends to be rather pricey. Farmed geese can be bought direct from Schiltz farm, who are apparently the main producer in the US. Still expensive. But buying goose for meat is missing the best part, the fat. If you like potatoes fried in duck fat, you'll love goose fat. Particularly if it very lightly smoked. Gotta think it takes a lot of feed to produce that much fat. Also, the eggs reportedly are to oily for ordinary use, and only used for certain pastries. Don't know how flocks act, but I had a couple of guard geese. Major pains. In the end, they ended up negat
  2. gdenby

    Dinner 2018

    Friend found one in her garden, asked if we wanted it. Yes! She asked why they were good. My reply, "they are perfect sponges for browned butter." Dinner was not cheeseburgers, but burgers w. crisped brown butter puff ball slices instead.
  3. My preferred method is to make stock that has enough dissolved gelatin that when chilled turns to a solid mass. Typically, simmered til reduced by at least 1/3. If looser than that, I hold it for 4 - 6 days, and add more bones and scraps to improve. Sometimes add some vinegar to dissolve some of the bone, and usually add a moderate amount of salt. I try not to boil to keep it as clear as I can. Have to admit it usually a little cloudy. I strain it into quart jars, and hand seal while hot. Then into cold water, or briefly into the freezer so that the jar seals better. Usually I use it with
  4. gdenby

    Capers

    My wife has always really enjoyed capers, so we always have them in the house. Yes, smaller is considered better. I've read the caper buds develop so rapidly they can be picked on a daily basis. I bought a jar of salted ones a few years ago. I liked the texture better than the more common brine and vinegar type. I suppose that because I previously had them fluid packed, I associated the pickle like taste with the caper. So the salted ones didn't seem as flavorful. I recall them being vaguely like swiss chard, or a milder beet leaf, but slightly tart. Last year I bought a jar of caper-di
  5. Using the Benton's Bacon is good. For myself, I've never tasted anything cooked w. any brand of liquid smoke that tasted good. Perhaps I always use too much. Or maybe the stuff has a shelf life. Don't know. Sometimes even good Spanish smoked paprika tastes bitter. I've had better luck using powdered smoke, which I think is liquid smoke encapsulated in maltodextrin. It doesn't seem harsh. I've added a tiny bit to the rub when I've SV'd ribs, and thought the flavor was like mildly smoked BBQ from over coals. But in the past few months I have been mixing browned butter w. rendered c
  6. Hi @thomaschristeena, Most, but not all, American foods are adaptations of of earlier recipes from other places blended w. local ingredients. Among the very few foods still widely eaten that were being cooked before European colonization is "pop corn." Many corn based foods go way back in history. Among older recipes still in use are Boston Baked Beans, a kind of bean stew that added molasses from the sugar trade into a basic bean stew. American style BBQ appears to be adopted from older native methods of cooking meats over glowing, but not burning, coals. The American practice 1st used
  7. My wife and I visited Portland,OR for a few days, our 4th visit, all sadly brief. As I'm sure many know, Portland is filled with remarkable and varied restaurants. But coming from the Midwest, "land of meat and 'taters," as one friend put it, we continue to be impressed. Everything we had was good, but somethings were outstanding. Top of the line, Higgins Restaurant and Bar. Its long time reputation for quality local food and fine service was obvious. The highlights for me were actually appetizers. I had octopus which was fresh from the port of Garibaldi, about 1 1/4 away. I'd never had real
  8. My experience, also. Major appliances, once considered durable goods, have become much more unreliable than in the past, and much more expensive to repair, if the parts are available at all. Going off into nostalgic accounts. My mother had a 1930s Tappan brand kitchen stove inherited from her mother. As I recall, the frame was cast iron, and there was little insulation, so when running, the kitchen was really hot. Nevertheless, whenever Mom was cooking for special occasions, that's what she used. 60 years of use, and a few decades more after Mom passed, and Dad had to cook for himself. W
  9. I live north of 30 in Indiana. Most of the smaller towns along the route here don't have much in the way of interesting food. Warsaw, IN, has a few good places. Likewise Valparaiso. I recall having some fine fast food sandwiches from a place called Zel's in Schererville. But 3 Floyds is most definitely worth a stop. Its been packed every time I've been there in the pst few years. The food has been very good. For a year or two, Chef Sheerin of Trenchermen in Chicago was mentoring the kitchen, and retains a contact w. the current chef. Farther west for the next 50 miles, most of the food is pre
  10. gdenby

    Beef Cuts for Soup

    I agree w. the above. Most likely the shanks were not cook long or hot enough. Pressure cookers are the way to go for stocks. Considering the broth was good, try a manual fix. Use your fingers to pick the meat off. Anything that resists, save for the next round of stock making. Most of the plate short rib meat ends up tender. Most of the chuck short ribs are harder to get tender. If you can find beef neck bones, those work well. Lots of collagen to turn to gel, and the meat, what little there is, is medium tender.
  11. I've used a base stock batch 5 times, refreshing in a weekly basis. The 5th time around was exquisite. Served it alongside the meal in shot glasses. I have found that the stock may spoil if not refreshed within the week, or frozen. The other down side, for me, is that if it becomes too gelatinous, the mouthfeel isn't pleasant.
  12. I've never heard of mustard becoming hot as a tincture. Easiest way to find out, buy some Everclear, mix with fresh pounded mustard. Taste. If I get the time, maybe I'll try making mustard gel. Or just coat gel w. mustard itea.
  13. I suppose freshness is important. Seeds less than a year old, or flour less than that. If you want heat, start w. whole seeds. Darker = hotter. Grind or pulverize. Want really hot? Black nustard seeds, pulverized and mixed w. water. Wait 10 - 15 minutes. Should be about as hot as fresh horseradish. Little bits between the teeth will still scorch after hours. Water based mustard only has the heat for 4 - 5 days, then fades rapidly. Vinegar in the mix won't give as much heat, but will stay hot for a couple of weeks.
  14. I suspect most grocery stores are stocked by a few distributors, who in turn are supplied by a few mass market businesses. I suppose none of the Asian dumpling manufacturers is big enough for the food conglomerates to buy, and they have too small a market share to get into the distributors supply line. But look at it this way, if they were widely available, the quality would decline. As long as the makers are still primarily serving people who know what the item should be like, they have to make something passable.
  15. We order pizza for delivery maybe every 3 weeks. Both of the places we buy from add a delivery charge of about $3. Both are about 3 miles away. I asked my SIL, who did pizza delivery for awhile, and he said he never saw a penny of the delivery fee. And, he had to use his own car, which didn't get the best mileage. So I always add 20% to the total cost, w. includes taxes and delivery fee, and round up to the nearest dollar.
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