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About rustwood

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  1. Homemade Sorta-Kinda Scrapple??

    @Tri2Cook, I had been planning to make some goetta anyway so I had started it shortly after I posted. I guess great minds think alike You inspired me to throw some Aleppo pepper in the pot just now though. I am doing it in a slow cooker and will be adding some cornmeal a half hour before it finishes cooking.
  2. Homemade Sorta-Kinda Scrapple??

    Thanks for the William Woys Weaver reference. That may turn out to be a bit of a rabbit hole for me. I see he also has a book entitled "Country Scrapple: An American Tradition", as well as many others. Google books appears to have the full text of Thirty-five Receipts from "The Larder Invaded" - including a recipe for scrapple that looks very doable. FWIW, although I grew up as a "native" scrapple eater (with a fondness for pon haus - a related breakfast food from mostly south-central PA and western MD), I recently discovered goetta (rhymes with feta). Goetta is another variety of fried breakfast loaf that is very popular in Cincinnati. It contains both ground beef and pork, but the main feature is that it uses pin oats (steel cut oats) as the grain. I found a number of recipes but have only tried one so far. I enjoyed it, although it seemed a little too crumbly. Some of the recipes I found call for adding cornmeal to help bind it. That seems like a good idea and might also make it a bit more scrapple-like (which is a good thing, at least for some of us). The recipes I saw vary quite a bit in terms of seasonings, but I went with one that was mostly just sage because that is my preference for scrapple and pon haus.
  3. Thanksgiving Side Dishes

    Here are a couple of things we have added in recent years: Crispy Brussels Sprouts Hash Roasted Sweet Potatoes and Apples We like them both, but even though the latter makes a big bowl that serves 10, it goes fast on our table.
  4. I don't know how long this will last, but I just grabbed the Kindle version of All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips for $1.99. Quite a bargain, IMO.
  5. Wow. I did say one could never be too safe (with such things), but some people might experience significant distress over a situation like this - even after they have cancelled their card. I thought I might minimize some potentially undue worry, but in the future I won't bother to try.
  6. I just saw this and immediately remembered this 'deal'. FWIW, one can never be too safe, but my understanding is that the hackers break into the seller's Amazon account and redirect the payments from Amazon to their own bank accounts. As such, theoretically the transaction between the buyer and Amazon should still be secure. The hackers probably have access to your name and address though.
  7. Chamber Vacuum Sealers, 2014–

    The specs on one site include "Application: Domestic/Light Commercial", but I doubt many homeowners will go for it @ $1900 plus $200 shipping: http://www.webstaurantstore.com/orved-evox30-chamber-vacuum-packaging-machine-with-12-seal-bar/980EVOX30.html It would be a nice to have though.
  8. That's the nature of basic science - one never knows how or when the results of basic science might be beneficial - either directly or as part of a long, anonymous chain of discovery. The applied/beneficial science that the public generally sees as important and worthwhile would not be possible without the foundations that are being laid by people doing basic science. The questionable-sounding work that tends to generate a lot of press and public interest is often done by professors at universities who teach a full set of courses and do research on the side with their students - often on their own time and using their personal funds to buy supplies. Although such research can sometimes sound funny or frivolous, it contributes to the literature and it engages future generations of scientists. Unfortunately too many people have no idea how research works and thus they are enraged by stories of researchers wasting tax dollars on "frivolous" research - even though tax dollars may not be involved at all. There may have been a time when it was easy to get funding for any given interest, but those days are long gone. Competition for public grant dollars is fierce. Talented researchers with well established track records are abandoning their careers because they want to have some degree of confidence that they will be able to provide for their families.
  9. Since we are talking about malt here, I recently purchased some malt powder which is described as " Malt Powder, aka Malted Milk Powder, is perfect for making old fashioned milkshakes. Also great in homemade ice creams, cookie doughs, cake batters, and more." I used a 1/4 cup per 1.5 cups of flour as per a King Arthur pancake recipe. I thought they would have great malt flavor, but they didn't seem any different than any other pancakes I've made with sugar. I am wondering if that was a less than ideal use for it or if, perhaps, I have less than ideal malt powder. Of course I could just have less than ideal taste buds that can't appreciate the nuance of it.
  10. I thought your story might end with them giving you some starter. I imagine they consider it a trade secret, but you never know - perhaps on your next visit. I've read that a starter takes on the characteristics of the local biome so although their levain may have originated 200 years ago in France, by now it may be a completely different animal - so to speak. Perhaps in time we will learn more about the truth about such claims - an evolutionary biologist has been collecting starters and a stories surrounding them from all over the world. According to their most recent post, Project Sourdough already has already received 300 starters.
  11. Perhaps this is a reference to the float test? There is a discussion of it here. Apparently it is not reliable in at least some situations.
  12. Olivenation.com has free shipping on orders over $50 and 15% off with coupon code 152017. I just placed my first order, but @DiggingDogFarm recommended them here and their prices seem very fair. I bought dried porcini and shiitake mushrooms, crushed aleppo and urfa biber chiles, cinnamon sticks, and a few other odds and ends.
  13. Taste and technique

    I felt compelled to revive this thread after reading the reviews and comments about Taste and Technique in this year's Piglet over at Food52. It is getting a lot more love over there. Admittedly I started to skim a bit, but I didn't see any of the issues raised in this thread mentioned there. I think it has an uphill battle ahead of it, but it could win. Go figure.
  14. Cheese (2008– )

    Vulto Creamery in New York state is recalling some of its cheeses after an outbreak of listeria caused two deaths. That is a link to a google search for an interesting NYT article. A couple of years ago I was doubly frustrated by Vulto when I vacationed not far from Walton. First I learned their creamery isn't open to the public (no store), then I managed to buy some of their cheese, but our puppy got it before I had a chance to try it (a somewhat expensive mistake on my part). I kind of feel a little better about that now, but of course it almost certainly would have been safe and delicious. There were three things in the article that caught my eye. First is that "only" 15% of cheese made in France is made from unpasteurized milk. That is followed by the statement that half of the artisanal cheese made in the US is made from unpasteurized milk. I don't know how US cheese is classified as artisanal, but I imagine it represents a very small percentage of all cheese production. Finally, considering that the sale of raw milk restricted in states near me, I was surprised to read that there is only one national standard governing the production of raw milk cheese - that it be aged for 60 days to block E. coli from developing. I'll be interested to learn whether there are any additional state regulations in my area. I don't know if I will be less likely to purchase local raw milk cheese in the future, but I suspect I will recall this incident the next time I see it.
  15. My digital scale recently went on the fritz. While I was waiting for a replacement I had to maintain my starter via volume measures instead of by weight. I then got lazier and switched to doing it by eye. I remove what seems to be about 2/3 of the starter, dump in a small scoop of flour, then add water until it has the right consistency. My starter is at least as healthy as it has ever been. The starter I remove usually gets the same treatment, sits on the counter overnight and is used to make a couple of crumpets in the morning. They are also as good or better than ever. Now that I have a scale again, I will weigh out the starter if I am going to use it for bread, but I am inclined to stick with the lazy method for maintaining it. Once again it has occurred to me that people on the frontier who routinely relied on starter almost certainly didn't maintain it by weight and probably didn't spend a lot of time babying it.