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Michael Ruhlman

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  1. thanks for all these comments and commentaries. I've wanted to address something fat guy brought up--the availability of veal bones. he's right, your grocery store may not put these out or have them (so much of our meat comes pre-fabbed). But that's not an issue! My grocery store usually has veal breasts for sale. This is a perfect cut to make stock with--just ask the meat dept to cut it into three inch pieces. i have a friend who's so fanatical about veal stock--he uses osso bucco for stock. That's not cost effective--veal breast is. It's got abundant connective tissue (resulting in gel
  2. other issues brought up in comments. I disagree, respectfully, with Fat Guy about beef being as versatile. It's true beef bones are more plentiful in the store, but it tastes like beef--there's nothing like veal stock. What he says about meat stock generally is certainly true. As for availability, anyone who'd like to try to make veal stock, can simply ask your meat dept for a veal breast, which has both meat and connective tissue and is reasonably priced (ask the butcher to cut it into 2-3 inch pieces for stock). What makes veal stock so special is its neutrality. It adds body and enhance
  3. Reading Dave Scantland’s comments on my book I would like to clarify what my book is and is not. It’s not meant to be a comprehensive food glossary (like the excellent Food Lovers Companion) or even a traditional reference book for the kitchen. It’s an opinionated glossary of cook’s terms, everything I think cook’s need to know in the kitchen, everything I needed to know when I entered the CIA, and all that I’ve learned since, working with so many passionate, talented chefs throughout the country. It is an effort to translate the language of the professional kitchen and make it available to
  4. essays and a glossary of cooking terms and cooks terms, everything from "all day" to blanche to what does salted water mean. inspired by strunk & white's elements of style.
  5. actually, it's in the tradition of the Strunk & White classic, The Elements of Style. Elements of Cooking is an opinionated cooking glossary. Everything you need to know as a cook, according to me. Admittedly a presumptuous undertaking, but no one else had done it. so here it is. And I wrote eight uncommonly perceptive and elegant essays on the fundamentals of cooking. Granted as a prose stylist, I'm no eb white, and no doubt fat guy and steingarten and that miscreant russ parsons will gleefully skewer me with my own errors of fact logic and common sense. But basically this is the bo
  6. I'm concerned that there is so much pink and kosher salt in the corned beef brine that it may get too salty. I thought I'd do a little cold smoke like we did the last batch of hot dogs. ← you're right to be concerned about the salt level. the brine for the corned beef in charcuterie is salty--compensated for by the fact that it's poached which allows the salt to equalize. assuming the bined beef is perfectly seasoned, I would add salt at a ratio of .3 percent of the weight of the fat, with a fraction of that salt being pink salt.
  7. it's likely a flavor issue rather than any safety issue. use your senses to evaluate. including common sense...
  8. trotters were coated with panko and fried, very crispy! nancy may have pix.
  9. i've described the menu on my blog, fyi, and there's two pix of the bellies and the fat. these hogs are amazing creatures.blog.ruhlman.com
  10. better to stick with a supplier you know. but ask the meat dept at whole foods. i'd like to know. and don't take their word for it. they'll tell you whatever they;ve been told. ask how they know, verify what they say. and let us know what you find out!
  11. in response to a post higher up, about flavor of a not-special hog that's dry cured. this makes a huge difference. doing any kind of dry-cured pig, especially whole muscles, the quality of the pig is the most important attribute.
  12. Re: cooking marinades. raw alcohol on meat will, in effect, cook the exterior, turning it a little mushy. it doesn't really penetrate. most marinades people use don't penetrate; they season the exterior of the meat. keller is right: cooking aromats in wine till the harsh effects of the alcohol are gone (it's nearly impossible to cook all the alcohol out of wine or spirits) results in an enormously flavorful marinade that, with salt, can penetrate the meat. but: for braises i don't think it matters how you get the wine flavor in. keller insists on marinating shortribs in red wine and aromats;
  13. daniel is amish and doesn't have a phone, so you have to go through a friend of his, james falb. i'll try and find his number. there are a lot of difficulties working wth amish farmers because of things like phones and cars which makes the meat a little less accessible. i believe the hogs are duroc. i was just with peter actually and he was very eager to taste duroc (which is a hearty fatty pig likethe iberico) that's fed on acorns. will try to take pix of the pork. clevelanders can buy this pork at the farmers market on shaker square saturday morning, or order it from james who is usually
  14. I don’t know where to put this on egullet, but it’s too exciting not to mention prominently for any egulleter pork lovers in cleveland. Mark and Giovanna Daverio, owners of Battuto in Little Italy, are having a special evening devoted to the pig next wednesday at seven. but not just any pig. about two hours south of cleveland, an amish farmer named daniel stutzman has been raising some amazing hogs. when brian polcyn and i bought some two years ago we were astonished by the quality and abundance of its fat, its size (the belly was an astonishing and gorgeous four inches thick). daniel is r
  15. i'll bet the culture never grew, i'll bet that if you did a pH reading it would be 5 or higher. not enough acid. your salami, though, looks perfect. they shouldhave cured at the same rate.
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