donk79

Milk goes with everything!

Oh wow! I may get exiled from Maryland for asking this, but does anyone know if these can be purchased anywhere in the DC area?

For the preservation of this thread and the pursuit of the fugu question...

In the Frog Sashimi Thread here, the question was raised of Fugu possibly being deliberatley left with minute amounts of poison. A quote from wikipedia (ever the reliable source) was posted about this. I have never eaten Fugu, and have no interest in doing so, but have heard this before. However, I have only heard it in one place, and suspect that it might be the source of the wikipedia information. In Ian Fleming's James Bond novel, You Only Live Twice, James is treated to a Fugu meal. This webpage talks about Jame's Fugu meal. I believe the information here is is pulled directly form the book. This is the pertinent paragraph from that page So does this idea of minute amounts of posion being deliberately left in Fugu have any more reputable source than a novel?

soft cheese and a fruit preserve. Brie and Mayhaw jelly work really well.

I'm noting a pattern here... Flats are the best. Drums are all bone and gristle so far as I can tell. Ok, maybe not all, but much more so.

I have to confess that I am ignorant in the ways of duck fat, but my first reaction would be butter. If the smoke point is really an issue then I would say grapeseed oil but make certain to add butter right as the shrimp come out of the pan.

I think the key word here is risk. We assume some risk in most anything we eat. The question is how much risk we want to take. Safe is always a relative term. CDC Information on Listeria

Bruce, This is really great. I just relocated to Walkersville this past summer, and have been searching hard for the local food secrets. Already you have given me two I was unaware of between The Common Market and the Flying Barrel. I'm looking forward to seeing what else crops up. Thank you for sharing!

Menon, There is some discussion of this very question here. In brief, the answers to your first two questions are yes. The third question(s) will have to be handled by someone else.

This is so awesome to read. I spent nine months living in Richmond in 2001-2002. I still am there on a semi-regular basis as I complete seminary studies. One of the disadvantages of being an outsider in any town is that it can be hard to see the local color. This covers it and then some. As I said, I still am in Richmond fairly often. Is there anything anyone would recommend I check out on my next visit?

I'm suprised that this hasn't already been posted but I stongly suspect this thread would be your best resource on the topic of meats smoked. The Great Pastrami/Smoked Meat Experiment

Joe's Pizza and Subs back home in Nokesville, Va. The pizza wasn't much but I can't find a steak and cheese (note I did NOT say cheesesteak) sub in Ohio to match that loaded sandwich from back home. Classic low brow Italian restaraunt with carryout being the majority of the business.

My father's best line to date (looking at the food left on my little brother's plate): "Alligator eyes outdone your bird-dog butt?"

I'll wager there are millions of those stories. My grandfather ran a restaraunt and served breakfast for 30 years. Had the same crowd of regulars there every morning, such that even after he retired and sold the restaraunt to his son, he'd still come in some mornings just to visit with his old regulars at their table. No question as to whether any of them would be there. If they weren't present you gave em a call to check on em, because you knew they weren't well.

Deos anyone know anything about harvesting lotus root, or if any particular varieties are commonly used for cooking. The family farm has one particular pond that I grew up fishing in. Unfortunaltey, a number of years ago it was overtaken by lotus, making it nearly impossible to fish. Can I take these lemons and make lemonade?

THe end of this thread has some conversation that might be helpful. As for me, I would just use juice bought from the store, and hold the fresh Pomegranate for other uses. all those little seeds seem like to much trouble for me, for the amount of juice I would imagine you get. But then, I can't get pomegranates for less than $1.50 a piece, so maybe if I had a good cheap supply of the suckers I might see things otherwise...

What defines your butter enjoyment? If flavor and health you experience are all you are, worried about, than there is no reason to give preference to dairy products from animals not treated with BST. ON THE OTHER HAND... If you are also concerned about the wellbeing of the animals who produce the food you eat, I would strongly encourage you to boycott the products of BST herds. I have worked/been on a number of different dairy farms both using BST and not. In my judgement, BST can have severe impacts on the health of a diary herd, especially in individual animals. I have definitely seen an increase in the incidents of mastitis when cows are treated with BST. I have also seen healthy young animals waste away to nearly nothing after being treated with BST. BST does increase the overall herd milk production, but I'm not necessarily certain it is worth the additional cost to the farmer. I'm also not certain it is worth whatever small decreased cost there is to the consumer. I'm absolutely certain it isn't worth it for the cow. Don't think that this mean you shouldn't drink mass produced milk, however. Many dairy producers have drawn the same conclusions that I have, and I know that some milk producing cooperatives forbid the use of BST by their members. But if you have the means to do so, it might be worth your while to buy your milk directly from the farm. Its the only way that I could be confident that the animals producing the milk are well treated. That is, I like to be able to see the cows and facilities myself. Not to mention that with most dairy products other than cheese, fresher is better!

This is an awesome report. I was really suprised (though I feel foolish for it) at how similar a modern goat dairy resembles a modern cattle dairy. I've never had goat milk, but I'm looking forward to trying it. I have some friends who are trying to live as self sufficiently as possible, and they have a small herd of dairy goats. I have had ice cream made form the fresh milk, but I've not yet sampled the milk itself. I now recognize this as a tremendous oversight that must be corrected as soon as possible. Thanks for sharing!

In little towns in the midwest rubarb is still reasonable at least. Witnessed tonight in Troy, Ohio, "Rubarb, regular price $2.99/lb. On sale for $1.50/lb." Not that I bought any. What's growing in my backyard has that price beat by a mile.

So how much does a pound of bacon weigh after cooking? Of course, it depends on you bacon sample ultimately, but lets take the picture bacon and make an educated guess from that. Can that much bacon possibly be transformed into something reasonable for a single serving? I doubt it, but mizducky's post makes me wonder. (By the way, I don't consider anything that fits only under the PMS thread or the drunken sncks thread to be reasonable. The hangover breakfast thread has good possibility )

The Ultimate Bacon Sandwich I like bacon as well as the next man, but ugh...

Ok! The gauntlet's out! Who can claim to know of some inspiring boiled ribs?

I have done bread with rendered lamb fat. I didn't feel like waiting long for rise and proof, so i just made a quick flatbread. The lamb flavor came through great, along with herbal and pepper flavors from what the lamb was roasted with. I can't give you a recipe, because I just threw it together by look and feel. But I heavily recommend giving it a go if you haven't already.

I'm fairly familiar with the Beanery's Harrisonburg, VA location and can say that it's pretty decent. It'd probably be better than 98% of the other places that you'd find anywhere in West Virginia. Don't expect to be awestruck, but you can expect to be well satisfied.