Martin Fisher

I'm all for fat, I'm in much better shape now that I limit carbs and eat a diet with a high percentage of fat. It's interesting that although the percentage of fat that I consume is now higher, total fat is a bit lower because I don't have the cravings that I often used to have when eating a higher carb diet.

Neck from old beeves makes truly awesome stock! But almost any cheap cut with a lot of connective tissue will make good stock.

Yep, only because it's refrigerated and must be kept refrigerated at 34-38 degrees.

Go here http://www.mrswheelbarrow.com/2011/10/november-challenge-curing/ amd scroll down to Jambons de Camont
 AKA Noix de Jambon. A video of Dominique Chapolard preparing Noix de Jambon......

It's hefty....about 5 pounds 14 ounces.

They're here!!!! I'm VERY impressed!!! That was a heck of a deal!!!

Yup...16th century thinking.....LOL

Where's the definitive evidence that cooked tomato leaves or stems are a serious risk?

I brought up the subject of tomato leaves in cooking (Paul Bertolli mentioned it in his book back in 2003) a few years ago in a forum and the control-freak fearmongers went berserk and shut down the thread. Unreal!!!!! http://www.tomatoville.com/showthread.php?t=19476 Again, Harold McGee's article on tomato leaf toxicity....... Accused, Yes, but Probably Not a Killer http://www.nytimes.com/2009/07/29/dining/29curi.html

I address that problem in a few different ways. I sometimes refrigerate the butter, which is a pain because it'll stiffen or I keep it in the cupboard or wherever and flip the jar every couple of days or whatever it takes....a couple days on the bottom....a couple days on the lid....that'll keep it mixed quite well. I've also added a small amount of coconut oil (I use it a lot) when making peanut butter or the like....that keeps the butter from separating. If the butter has already separated and you don't need it right away, flip the jar for a few days until the oil reincorporates....short of that it's best to remove it from the jar, mix it and return it to the jar, but that's a pain in the rear end.

The "Bread and Cheese" (hawthorn buds) will be ready soon! MMMMMmmmmmmm!

Have you considered fluid gels? See Chris Young's comment (5th post) in the following thread...... http://forum.chefsteps.com/discussion/401/thickening-sauces-especially-gravy-without-starch

Pride!!!

Try 1%-2% powdered gelatin.

I just ordered the set of three along with the $15.00 de Buyer crêpe pan. http://www.chefscatalog.com/product/25203-De-Buyer-French-Steel-Crepe-Pan-9-inch.aspx#BVRRWidgetID

Chef's Catalog currently has a set of 3 de Buyer Mineral Pans (8", 10", 12") on sale for $76.00 with free shipping. http://www.chefscatalog.com/product/25200-de-buyer-mineral-fry-pan.aspx

Merkinz, From here, it looks like you have the upper part (collar) of what we call a "Boston Butt." That is what's cured (often after trimming) to make coppa or cottage ham. See BriCan's first post in the following link....he demonstrates how the collar is separated from a full Boston Butt and prepared for coppa..... http://forum.sausagemaking.org/viewtopic.php?f=4&t=8603

The AquaLab Pawkit is about as small and inexpensive as they come....~$1,500.00 http://www.aqualab.com/products/water-activity-meters/pawkit/

Something else from the article..... "All pressure cookers reach similar temperatures –approximately 250 F (120 C) at 15psi; but the way they regulate pressure is different." That isn't correct, not all pressure cookers operate at the same psi. Kuhn-Rikon Duromatic manual pg. 61..... "Cooking level 1 (First Ring) Gentle cooking at a low cooking pressure (0.4 bar). Cooking level 2 (Second Ring) Rapid cooking at a high cooking pressure (0.8 bar)." .8 bar is just a bit under 12 psi (11.6 psi) ......that's at sea level....so the Kuhn-Rikon doesn't operate at 1 bar (1 bar = 14.503 psi, usually rounded up to 15psi) as some pressure cookers do.

If you reread the article carefully you'll notice that they RE-COOKED pre-made stock to make the comparison.....why they would do that, I have NO idea....it doesn't make any sense. "I took 4 liters of conventional chicken stock from the restaurant and pressure-cooked half while the other half simmered on the stove. This time, I didn’t use the school’s pressure cooker, I used my own. When I compared the two stocks side by side the pressure cooked one was far browner. I hadn’t thought the pressure cooker would change the color of a pre-made stock. When we tasted them the pressure-cooker won! Finally. I then ran the same test with the school’s pressure cooker and the pressure cooker lost. WTF?" I wouldn't pay too much attention to that article.

I've compared the stock produced by a "non-venting" and a venting pressure cooker operated just below the point of venting...there's no appreciable difference in the two...they're the same. If you really want to capture ALL the flavor, make the stock in sealed canning jars inside a pressure cooker.

ALL pressure cookers vent to some extent.....adjust the heat to just below venting on a standard pressure cooker to minimize venting. The end result is ~ the same. I've used several different brands of pressure cookers (Kuhn-Rikon, Fissler, Presto, Mirro, Hawkins, etc.)...I like Hawkins stainless ....they're a well-built utilitarian cooker....they're proven in that there are literally MILLIONS of them in use in India. I have a 3 liter, 5 liter and 10 liter....all stainless. http://www.bombayelectronics.com/Hawkins_10_Liter_Stainless_Steel_Pressure_Cooker_p/ha_ss10.htm

You may want to look into the Cameron stove-top smokers...they're essentially sealed-up during smoking. http://www.cameronsproducts.com/smokers

I strongly recommend that you take a look at it before considering a purchase. You should be able to, hopefully, find it within a reasonable distance. http://www.worldcat.org/

Get some high quality garlic cloves and make your own dried/granulated...that's what i do for rubs and the like.