dls
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Posts posted by dls
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Though I'm certainly not an expert on this subject, I do recall hearing the following:
1. Both use sugar and salt, along with other spices and pepper in the cure. VA uses primarily salt. Ky is primarily sugar.
2. In the past, VA pigs subsisted entirely on a nut diet, primarily peanuts. Today they're grain fed. KY pigs eat a mixture beans, acorns, and clover. Finished the last few weeks on grain.
3. Both cure from 6 months to over 2 years. Overall, KY hams are cured longer than VA.
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I generally use the 3 qt. sauce pan to make rice -- the nice thick bottom helps it cook evenly without burning. I have a nice KitchenAid Saucier that I use for actual sauces. I love the 16-quart stockpot, but that's not for sale online, the 8 and 12 quart ones are though.
Chefmate 12-quart pot, currently $25
Chefmate 8-quart pot, currently $35 (yes, more than the 12-quart)
Chefmate 8-pc. Cookware Set, currently $100
Drop down a little further on the same Amazon page and you'll see what appears to be the same 8-pc set, though with copper bottoms, for $80 (huh?)
Note that one reviewer said that the bottoms were copper coated
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Richard - Check out one of my favorite sites http://www.congocookbook.com/.
Use the search function and enter "Kenya"
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Help!
as a displaced person from Chicago, I am dying for some Italian Beef. Dipped. with hot peppers.
Now, I know I can't get Gonnella bread here, or Scala beef, but for those of you that have had an Italian Beef in Chicago, is there ANY place in the Philly area where I can partake in this particular gluttony?
The cheesesteaks aren't cutting it.
thanks!
Just as you cannot get a good cheesesteak in Chicago, you are not going to get a good Chicago Italian beef sandwich in Philadelphia. I have lived in both cities and have resolved myself to the fact that "It ain,t gonna happen". Adapt or move.
BTW - I lived in Philadelphia 10 years before moving to Chicago 20 years ago. Sandwiches, in addition to the cheesesteaks, and especially the hoagies, in Philadelphia, are much, much better. Get out there and enlighten yourself. Gonnela bread sucks compared to some of the breads in Philadelphia and Pat Scala, who once was a client of mine, agreed that Philadelphia had the best Italian oriented sandwiches in America.
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One of my all-time favorite place names:
Gnaw Bone, Indiana
(its provenance has nothing to do with gnawing or bones, but is a corruption of the French "Norbonne")
Gnaw Bone is right up there with 2 other interestingly named towns in southern Indiana...
Floyds Knob & French Lick
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Some towns in Florida not previously mentioned upthread.......
Cocoa Village
Coconut Creek
Citrus Ridge
Duck Key
Fruit Cove
Fruitville
Madeira Beach
Mango
Mayo
Orange City
Otter Creek
Pigeon Key
Quail Heights
Salt Springs
Snapper Creek
Sugarloaf
Sugarloaf Key
Tangerine
Stretching it a bit, there's also - Land O Lakes
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Oh gosh, this is swell. We've got the gin-and-canned peaches cocktail, to be served with crackers and the (shuddering) Spam cheesecake. For a salad course, there's the -- this truly blows my mind -- chicken congealed with canned chicken-noodle soup, COOL WHIP (!!) and mayonnaise on a bed of lettuce, Beef Delight as an entree, and Tang pie for dessert. My one concern is that both the Tang pie and the spectacularly weird congealed chicken salad contain Cool Whip. Ordinarily I would avoid repeating an ingredient like that. Do you think it's a problem here?
Also, we could use a starch and one or two veg sides -- unless people feel that the hot-dog-and-canned-bean-sprouts dish could do vegetable duty. I personally feel it might make the menu a bit too heavy on the protein.
Oh yes, and then there's the bacon-and-chocolate truffles with coffee.
I understad your concern about repeating an ingredient, but you may want to consider Spam with scalloped potatoes as a veg side. Or, you just may want to reserve this for another feast.
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Something for dessert from the somewhat "serious" Hormel Kitchens Cookbook.
Savory International Spam Cheesecake
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But I'm with Varmint -- I think it sounds delicious. instead of suet.
I agree. Sounds pretty good.
Can't say it's from a "serious " publication, but you may want check out some of the recipes referenced in the following link. If you can't find something here to truly revolt your guests, you (or maybe they) are beyond help.
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Tarpon Springs FL
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I don't know if this is the easiest one, but www.trenitalia.com is one resource.
To the best of my knowledge, it's the only (and probably official) resource. All other sites that I'm aware of eventually link back to Trenitalia.
Trains between Firenze and Bologna are numerous and depart about every 30 minutes or so. Travel time is about an hour.
When I do a day trip to Bologna, I generally leave about 09:00 - long lunch around 15:00 - return around 19:00.
If I recall correctly, the last train from Bologna back to Firenze departs around 22:30
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I've always used a ratio for 1 cup cornmeal to 4 cups liquid for polenta. Though I've never tried it, I have seen reference to "soft" or "creamy" polenta with a 1 X 5 ratio.
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Which city in Canada would you most associate with Poutine? Quebec?
From what I've been told, Poutine originated at a small restaurant in Warwick, southwest of Quebec City.
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Grand Rapids - Lake Perch
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Tampa - Cuban sandwich
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Polanco: Isidora's, one of the pioneers of the Nueva Cocina Azteca, raised to a haute pitch, and Izote, a relatively new endeavor by Patricia Quintana. Trendy, chic, and quite good.
I've been traveling to Mexico City 3-4 times a month on business for the past 15 years and am amazed at the recent surge in very good new restaurants. Isidora's & Isote are 2 of my favorites. Others in Polanco that I would recommend are La Galvia (Nouvelle Mexican), T Cla (Nouvelle Mexican) and Fonda de Santa Clara (Pueblan)
In addition to the other restaurants mentioned a few more recs would be....
Ligaya - Colonia Condesa - Nouvelle Mexican
Ixchal - Colinia Roma - Asian / Mediterranean Fusion
Cicero Centennario - Centro Historico - Traditional
San Angel Inn - Colinia San Angel - Traditional
BTW - where is your brother staying? Suprisingly, many of the hotel restaurants are very good.
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In Palma, I would also recommend Tristan and Koldo Royo. Porto Pi, which normally adds a few game dishes to the menu in the winter, is usually very good. Also, look into Convent de la Missio in a hotel of the same name (not open to the public on all evenings). For tapas and casual fare, try La Boveda.
If you get to Deia, Olivo, Ca's Xorc, and Es Raco d'es Teix are all good choices.
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I do this frequently with pork sholder, ribs, and even brisket. Just an initial sear then a long low heat braise with whatever aromatics or additions that you desire with a finish on the grill. Did something similar last weekend with a 6 lb shoulder. 3 hr braise then 2 hrs in a wood smoker. Fantastic.
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My dad and older relatives always dusted em in seasoned flour (flour, salt, pepper and whatever else you like) and fried em in butter. Just gutted and headless. Most would peel the cooked skin off and eat the flesh. It's not walleye, but it's better than bullhead.
God - I miss the smelt days. A number of years ago, during the seasonal smelt runs in Chicago, a large group of us would go to the rocks or piers off Lake Michigan at night. Besides a great all night party excluding spouses/significant others, we would catch 100s, if not 1,000s of smelt and prepare them as we caught them like your dad did (group rookies [carefully selected] had the cleaning chore). Sort of a male bonding kind of thing.
Reached a point where I had to declare the following day a holiday at my office since nobody showed up anyway. Brought the annual smelt party to a conclusion when we we had to go in limousines due to heightened DUI laws. Just didn't seem right.
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And I didn't used to mind going to Florida in the winter when we could have stone crab claws. Is it true they only harvest the claws, and the crabs regenerate them?
Florida protects their stone crabs more than they protect their children. There's a little place close to my secondary residence near Sarasota that has a couple of boats and fresh stones,several times a day, every day, in season. Had a couple of beers a few years ago with a local commercial fisherman who told me they could only harvest ONE claw of a certain size or larger (other is left for for protection). He got a little aggresive - lost his boat, 5 year ban on his license and, a $50,000 fine.
I've had a lot of stones, and am not overly fond of them unless they are fresh out of the water. Anything more than 6-12 hours out of the water are a waste. Frozen are terrible and places like Joes in Miami are grossly overrated, overpriced, overcrowded, overnoisy, and overetc. A tourists paradise.
My all time favorites are Carribean or South Florida soft shells or those little fresh ones you get in Venice.
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I'm a believer that there are not many cheeses that can't used for a good grilled sandwich. I ocassionally will even use limburger withfreshly grated horseradish (pungent but tasty). My standard is dark rye + very old cheddar + a sprinkle if grated parmesan + dijon mustard + carmelized onions + a sprinkle of worchestershire. Brush outside only with melted butter or olive oil. Cook in a small skillet over a very, very low flame about 10 minutes per side. Cover during last half. For additions (if desired), a couple of thick slices of cooked bacon or, my favorite, finely diced and sauteed chicken liver. Serve with dill pickles.
Also, though I'm not very fond of Campbell's standard tomato soup, it seems incomplete if I don't have some with grilled cheese. I just add a dash of curry for flavor.
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Hey all,
On the subject of rum, I've heard (from a thoroughly unreliable source, I admit) that Pusser's Rum, the British label, takes its recipe as well as its name from the old formula for Royal Navy Rum: the stuff they issued to sailors in daily drams up until a few decades ago. Sounds cute, but I smell a well thought-out publicity campaign. Does anyone know the facts on this brand? For that matter, does anyone know what happened to the British Navy's rum recipe when they stopped issuing rum to sailors?
Dan Gilman
The name Pussers is a corruption of the word purser. The ships purser stored and rationed a daily "Tot" of rum Royal Navy crew mwmbers, starting in 1655. The practice was discontinued on 07/31/70 - known as Black Tot Day.
In 1979, a fellow on Tortola in the BVI negotiated with the Admiralty and secured the rights to the name, blending info, etc for production and sale to the public. In return, a percentage of the proceeds from the sale of the rum are donated to the Royal Navy Sailor's Fund.
Link below for more info
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I didn't intend to buy it. I just thought that the timing of your article and the flyer in my mail was an interesting coincidence.
On the other hand however, I'm doing lamb shanks this weekend and it might make a decent braising liquid.
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Enjoyed your article very much when I read it yesterday. I also agree very much with you as my experience with bargain priced Barolas has been 100% negative. The ones that have not been too bad generally end up in braises.
Got home last night and there was a flyer in my mail from the local Trader Joes that might be of interest. Among the ads was an offering for...
"Argento Barola - A Noble Red Wine"
As stated in the ad...
"Argento Barola has been called 'The King Of Wines' and 'The Wine Of Kings,' because this splended Piedmontese red is considered one of the world's best red wines. It is made entirely from the Nebbiolo grape, the oldest and most noble red variety in Piedmont."
Sold only at TJ for a grand sum of $10.99.
Barbecue/Smoker Recommendations
in Kitchen Consumer
Posted
I also recommend the Weber Performer gas fired charcoal grill which I have along with a Weber Genesis gas grill. I use both frequently, interchanging based upon my needs and mood. If I only had a choice of one however, it would be the Performer. Also, if you intend to smoke, I think you're better off with charcoal. My attempts to smoke/cook on a gas grill have been a waste of time.
Either way you go, spring a little extra money for the rotisserie attachment. It's a great thing to have.