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From Serious Eats

In Season: Brussels Sprouts

My recommendation is to never place them after blanching, boiling or steaming in ice water to shock !!
They will get soggy and watery, no matter how short a time they are submerged.
Solution: simply after first cooking treatment spread out on paper towels and place in refrigerator or freezer for a very short time.
Further prep methods as desired will benefit.
Mine is to simply saute in butter to a bit charred color season with fresh grated nutmeg, by grating directly into the hot butter will have a toasted nutty flavoring effect. Nice!

From Talk

Your Oldest Cookbook?

Sevenhundredninetyseven (797) pages 1929 "Lexicon der Kueche" by Richard Hering in German.
plus
Eighthundredfiftytwo (852) pages 1972 English Translation of same: "Hering's Dictionary of Classical & Modern Cookery"
plus
Sevenhundredseventyfour (774) pages 1966 Translation of "Nya Stora Kokboken" titled: "The Great Scandinavian Cookbook"

From Talk

has anyone ever used ALMOND FLOUR?

Fantastic in European (German) Cheesecake made with "Quark", provides body and 'hold'.

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Recent Comments | Response to Comments

From Serious Eats

In Season: Brussels Sprouts

My recommendation is to never place them after blanching, boiling or steaming in ice water to shock !!
They will get soggy and watery, no matter how short a time they are submerged.
Solution: simply after first cooking treatment spread out on paper towels and place in refrigerator or freezer for a very short time.
Further prep methods as desired will benefit.
Mine is to simply saute in butter to a bit charred color season with fresh grated nutmeg, by grating directly into the hot butter will have a toasted nutty flavoring effect. Nice!

From Talk

Your Oldest Cookbook?

Sevenhundredninetyseven (797) pages 1929 "Lexicon der Kueche" by Richard Hering in German.
plus
Eighthundredfiftytwo (852) pages 1972 English Translation of same: "Hering's Dictionary of Classical & Modern Cookery"
plus
Sevenhundredseventyfour (774) pages 1966 Translation of "Nya Stora Kokboken" titled: "The Great Scandinavian Cookbook"

From Talk

has anyone ever used ALMOND FLOUR?

Fantastic in European (German) Cheesecake made with "Quark", provides body and 'hold'.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Without doubt, only went once, but worth writing about it:
" Kreuz Market ,619 N. Colorado St., Lockhart, TX
(512) 398-2361

From Talk

Why don't professional chefs use a garlic press?

Smashing the Garlic clove(s) first with the flat side of large chef's knife, and then sprinkling half a teaspoon salt over it, prevents the ensueing catapulting of garlic pieces all over the counter and kitchen floor.

From Serious Eats

Starbucks New Piadinis 'Sandwiches' vs. the Original Italian Piadinas

The " Dumbing down of America " is nearing it's completion
( And they buy it )

From Serious Eats

Soda vs. Pop vs. Whatever: What Do You Call Cola Drinks?

Maybe to clarify:
'Pop' is just the derivative of 'Soda Pop', which in turn refers to manmade (with the inclusion of Bicarbonate of Soda in Water) sparkling water after the original Seltzer Water from the town of Seltzer in Germany. Club Soda was originally the manmade derivative of Seltzer used in Gentlemen's Clubs.
Pop is so named after the popping sound of opening a bottle of that stuff. It became the generic term for all flavored manmade sodas, including Coke.
I don't have to call it anything since I don't drink Soda, Pop or Coke.
Original Seltzer is a Mineral Water, and in Germany all Mineral Waters need to be bottled at source.

From Serious Eats

Soda vs. Pop vs. Whatever: What Do You Call Cola Drinks?

Maybe to clarify:
'Pop' is just the derivative of 'Soda Pop', which in turn refers to manmade (with the inclusion of Bicarbonate of Soda in Water) sparkling water after the original Seltzer Water from the town of Seltzer in Germany. Club Soda was originally the manmade derivative of Seltzer used in Gentlemen's Clubs.
Pop is so named after the popping sound of opening a bottle of that stuff. It became the generic term for all flavored manmade sodas, including Coke.
I don't have to call it anything since I don't drink Soda, Pop or Coke.
Original Seltzer is a Mineral Water, and in Germany all Mineral Waters need to be bottled at source.

From Talk

I'm so old that I remember (food style)...

I'm so old that I remember (food style)...
Milk came delivered by Tricycle, and on Wednesday only, the rest of the week Hitler sent it to the troops on the Russian front, the man had it in large Metal cans and the Omi had to bring her own vessel of sorts to a Liter or so. Saturdays the Iceman cometh. Breakfast Rolls were 3 Pfennig, and all groceries (when available) were sold by weight, to bring your own bag was preferred. My Dad had a bike, I did not. Fast food was an Automat similar to Horn & Hardart with little drawers on walls. A liverwurst sandwich was 25 Pfennig. And not to forget Air Raids were held daily, sometimes twice. Snow plows were pulled by horses. Sugar beets were shredded and cooked in water to obtain some kind of molasses, the peeling from cooked potatoes were dried, ground and eaten as gruel, Ersatz Kaffee grounds,(after brewing some beverage) were mixed with Wednesday's milk and a stolen egg, they called it Coffee Cake.
Not much more, I have tears, go on and live, my advise !!

From Recipes

Beer Cola-Can Chicken

I personally think that 165 F cooked leg temperature will suffice.
The whole bird will be juicier

From Serious Eats

What's the Best Mac and Cheese Cheese?

best home made:
Light Cream, ( not Heavy, not Medium, not Half & Half )
while heating, whipping in coarsly grated 5 year old imported Holland Gouda ( $ 7.95 at Sams ), a bit of white Pepper, no salt needed, bits of sauteed Prosciutto, and then the al Dente cooked Ziti, all in buttered casserole topped with grated Tete de Moine 450F oven til brown

From Serious Eats

Cook the Book: 'Panini Express'

Jewish Caraway Rye, rendered Goosfat, Limburger and slivered Onions.
Glass of English Stout;
or if it still excisted " Ballantine Ale "

From Talk

Need a new Dutch Oven

I just bought ( in Dec) through a JCPenney catalog discontinued item
Faberware Roaster, sells new for $ 99.00 on Amazon, used $ 49.00, I paid $ 19.00 after $ 20.00 rebate and little shipping to local catalog store.
Read all reviews and you will love this thingy. See here:
http://www.amazon.com/Farberware-Inch-Covered-Aluminum-Roaster/dp/B000FFQBDU

From Talk

Sauces: All I want is a good remoulade recipe

I have not measured ingredients in years, except when baking, but thats me.
So here is my Remoulade, just the ingredients:
Mayonnaise
'Duesseldorf' German Mustard, a must
Capers, Chervil, Dill, Parsley, Tarragon, Celery Leaves,
Hard Boiled Egg
Cornishons
Pickled Onions
Worchestershire
Grated Lime Rind and Lime Juice

From Talk

Advice for beef marrow bones?

If and when I am able to obtain decent Beef Shank Bones, I always extract the Marrow by pushing it out, then soak it for at least 24 hours in cold water changing it 5/6 times to extraxt any blood.
I then slice the Marrow about 1/4 inch thick, place on pre-toasted good French Bread, sprinkle with liquified Coleman's English Mustard, a bit of Sea Salt and broil.

From Talk

Professional Knife Sharpening

No personmal experience by me, but a friend used them a while ago

ABC Knife Grinding Corp. , Broadway Junction , 2954 Fulton St. , Brooklyn , 718.647.8333

A commercial knife sharpening and grinding company in Brooklyn's Broadway Junction. This company works with local industrial companies as well as anyone who is willing to bring in their knives and other sharp objects. Cost is "a few dollars" each and they'll do it while you wait. Open Monday through Friday, 7:30 a.m. to 3:30 p.m. Call ahead to confirm their hours and prices. And directions.

From Serious Eats

My Seven Go-To Foods for the New Year: What Are Yours?

Fresh Salsifi, blanched in salted water, sauteed in butter with YOUR Cheese !

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Steak Tartar, Authentic Sourdough Rye from Berkshire Mountain Bakery, Isigny Butter Extra-Fin, Unsalted.
And believe it or not, freshly ground and drip brewed Melitta Coffee, light Cream and a splash Demarara Sugar. Heaven need not be ordered.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner intheyearofthepig, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The cranberry currant champagne sauce intrigued me too!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pioneer Woman's Sweet Potatoes

Sound like an excellent alternative to the standard mashed potatoes.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The cranberry sauce with champagne and currants. I just bought some currants for another recipe that I've decided not to do.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Roasted brined turkey and the brussel sprouts with bacon.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

brussels sprouts with bacon...or the pumpkin pie brulee...or the walnut and maple stuffing...all sound great!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey-Brined and Smoked Turkey
Smoked turkey is a huge favorite of mine! Last week we made smoked turkey legs for our weekly BBQ soaked the hickory chips in beer and then finished off with a glaze of bbq sauce. A grill does just fine for a smoker, gas or charcoal.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Shepherd's Pie, Thanksgiv-ified is my favorite Thanksgiving leftover recipe. Good way to use up almost every leftover!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i just tried the butternut squash bisque, it will be on the thanksgiving menu this year.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm going to have to try the recipe buttermilk biscuits with green onion, black pepper and sea salt.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I decided to give a recipe a test run before Thanksgiving, so I made the corn bread dressing with pecans and bacon last night and prepared it with chicken.

Delicious! This one is definitely going on the table Thanksgiving day.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Walnut Cranberry Quickbread - so many of my favorite things!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Honey brined and smoked turkey looks so good! That I don't have to use the oven, and can relax while it smokes... oh yeah!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm extremely curious about Mark Bittman's 45 minute roast turkey....hmmm...might have to try that!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Corn Bread Dressing with Pecans and Bacon is a definite must for a Southern Thanksgiving! There are going to be cornbread, bacon and pecans anyways...

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About kanopemainer

Website:

Location: Maine

About: Retired Certified Executive Chef

Favorite foods: any and all
Cheeses, Good Bread, Charcuterie

Last bite on earth: Not close enough yet