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From Talk

Beef Broth vs. Veal Broth

Well.. for the first part of your questions.. veal broth is very very good but it is also very hard to find. Veal broth is just a lighter flavor of beef broth so it is not as overpowering. However, for the second part of your question.. for french onion soup.. I would do beef and veggie broth if veal is not found. I do not agree with using chicken because you are mixing two very different flavors together and you want to taste of onions and beef... not poultry... Veggie broth on the other hand is very mild so the beef flavor will shine without being overpowering! Hope I helped!

mmontini at 7:08PM on 10/21/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

This is the first time I have ever heard of packaged crepes. I actually think it is kinda cool. I am usually against the "easy way out" way of cooking or eating by just buying something pre-made instead of making it yourself.. but crepes are hard to master!!! Also, these sound pretty good. I would love to try the strawberry and apple crepes. I am not the biggest chocolate fan but shhhh tell no one! lol

mmontini at 7:01PM on 10/21/08

From Talk

Meat grinder shopping

It would depend on how often you want to do it. Either way, getting a manual grinder would be a huge workout.. but think of the arms you get lol Anyway, if you plan on doing it a lot... I would get the electric mixer. Also, with the electric mixer.. you could have many more options if you decide sausage isnt your thing.. they have pasta attachment and juicers I believe. Well.. good luck on your sausage quest!

mmontini at 6:05PM on 10/06/08

From Talk

no lemons please

A great side dish that I have used is called Fennel Orange Salad. Very simple and fresh.. since everything is just chopped up and mixed in a vinaigrette. All it consists of is orange segments, shredded fennel, and oil cured olives with a vinaigrette of basil, oil, bas. vinegar, and salt and pepper. Mix it together and just serve cold.

mmontini at 12:34PM on 09/29/08

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Which beef trend is important?

Posted by mmontini, October 8, 2008 at 7:28 PM

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Cheap Meals!

Posted by mmontini, September 29, 2008 at 12:29 PM

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Recent Comments | Response to Comments

From Talk

Beef Broth vs. Veal Broth

Well.. for the first part of your questions.. veal broth is very very good but it is also very hard to find. Veal broth is just a lighter flavor of beef broth so it is not as overpowering. However, for the second part of your question.. for french onion soup.. I would do beef and veggie broth if veal is not found. I do not agree with using chicken because you are mixing two very different flavors together and you want to taste of onions and beef... not poultry... Veggie broth on the other hand is very mild so the beef flavor will shine without being overpowering! Hope I helped!

mmontini at 7:08PM on 10/21/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

This is the first time I have ever heard of packaged crepes. I actually think it is kinda cool. I am usually against the "easy way out" way of cooking or eating by just buying something pre-made instead of making it yourself.. but crepes are hard to master!!! Also, these sound pretty good. I would love to try the strawberry and apple crepes. I am not the biggest chocolate fan but shhhh tell no one! lol

mmontini at 7:01PM on 10/21/08

From Talk

Meat grinder shopping

It would depend on how often you want to do it. Either way, getting a manual grinder would be a huge workout.. but think of the arms you get lol Anyway, if you plan on doing it a lot... I would get the electric mixer. Also, with the electric mixer.. you could have many more options if you decide sausage isnt your thing.. they have pasta attachment and juicers I believe. Well.. good luck on your sausage quest!

mmontini at 6:05PM on 10/06/08

From Talk

no lemons please

A great side dish that I have used is called Fennel Orange Salad. Very simple and fresh.. since everything is just chopped up and mixed in a vinaigrette. All it consists of is orange segments, shredded fennel, and oil cured olives with a vinaigrette of basil, oil, bas. vinegar, and salt and pepper. Mix it together and just serve cold.

mmontini at 12:34PM on 09/29/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

okay, glad I found this today when I know I'm going to a creperie for dinner tonight.

I had a fresh crepe with nutella and strawberries in paris, mmmmmm. Lunch today was a banana and nutella sandwich at least, so maybe no more chocolate.

cmtigger at 6:44PM on 10/22/08

From Talk

Beef Broth vs. Veal Broth

Finding veal bones can be tricky if you don't live near a traditional butcher that processes a lot of veal. If you're interested in trying it, eat veal chops once or twice a week, trimming the meat off and saving the raw bones in a tight freezer bag. When you've got a couple of pounds of bones, then get some carrots, celery, and onion and make your own veal stock. Check out an Anthony Bourdain recipe or any classic French cookbook for instructions.

Alternatively, you can find frozen veal demi-glace in a lot of gourmet markets, and adding a touch of that to chicken stock will give you a rough approximation of veal stock.

Benitowine at 3:05PM on 10/22/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

wooo...great idea, i can't wait to try these! I went to whole foods yesterday but I didn't see these, instead I brought a package of pre-made crepes and I can't wait to make some yummi crepes this weekend. What filling should I put?? Last time i tried to make crepes w/ a box of mix I brought from Paris but it turn out looking like pancakes =I

Melmelmeow at 3:03PM on 10/22/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

I will look for this when I go to Whole Foods next time.

Mitzy at 1:51PM on 10/22/08

From Talk

Beef Broth vs. Veal Broth

My father always told me that veal stock was magical too (along with duck fat, pork fat, vegita seasoning, among others).

I can definitely understand why your f-o soup would taste 'beefy'. I never use beef as a primary ingredient alone. In any of my ground beef mixtures/recipes I always add some ground pork or it tastes 'beefy' too.

Next time, if you still can't get or make veal stock I would water down the beef stock with veggie stock. Don't cut back on the salt though! Nothing's worse than a bland f-o-soup!

hungrychristel at 12:10PM on 10/22/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

Hmmm, I think I need to go to whole Foods!

peachfish at 11:19AM on 10/22/08

From Talk

Beef Broth vs. Veal Broth

I've read that veal stock is the magic ingredient. As @embolini9 found, using all beef is too much and chicken stock isn't always quite right. I've used frozen veal stock (Perfect Additions maybe?) and it does a decent job. Adds depth and body without being overpowering.

Ruhlman wrote about making veal stock on his blog Elements of Cooking and Carol of French Laundry @ Home also sing's its praises.

kjgibson at 1:56AM on 10/22/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

Whaou has also hosted an artist-in-residence. This year the Biennale de Rennes was all about what creates importance in work, and they sent a bunch of artists into different companies. The guy who went to Whaou worked with the employees to create a new crepe recipe- chocolate with a chocolate-covered banana center. When you entered the old convent where the main exhibits were they gave you one with instructions to let it defrost before eating. It was called Oui Art, and was pretty awesome- http://www.lesateliersderennes.fr/site/sources.php?id=2&id_langue=1

ginalouise at 11:48PM on 10/21/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

The photo (out of the package) looks exactly like the first piece of frozen pizza I ever saw, except for the shape. Hard to imagine chocolate when all I see is fake sauce and faker (is that a word?) cheese.

PerkyMac at 11:12PM on 10/21/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

But jessie, cookies come from vending machines too.

wunami at 8:47PM on 10/21/08

From Serious Eats

Whaou! Chocolate Fast Food Crepes

These sound like a great idea. The only problem is that I'm not usually looking for this sort of junk food at Whole Foods - I'm more likely to spend my dollar on a cookie. Now if they came in vending machines...

jessie at 8:38PM on 10/21/08

From Talk

Meat grinder shopping

Thanks so much, everyone. I appreciate the much-needed tips and advice.
@jboylan: Dang, I thought I'd seen every Alton episode but I managed to miss the sausage-making one! Slices of bread? Who knew!

JustNancy at 11:54AM on 10/08/08

From Talk

Meat grinder shopping

I remember good eats having a whole episode dedicated to sausage and sausage making. I'm not sure of the brand, but Alton used the old fashioned steel hand crank grinder. I do remember one of his tips for making cleanup easier: run a few slices of bread through the grinder before you take it apart to wash it.

jboylan at 9:10PM on 10/07/08

From Talk

Meat grinder shopping

Greetings. I am a chef at an Italian restaurant and have been teaching sausage making classes for years. If you intend to make very small batches of sausage, say five pounds or less, a kitchenaid stand mixer is okay for grinding. I emphasize okay. To stuff the sausages, however, the kitchenaid is unsatisfactory. Check out the Cabelas website. They have excellent prices on stuffers and small electric grinders. If you plan to be serious about sausage making, spend the money.

Ribollita at 2:47PM on 10/07/08

From Talk

Meat grinder shopping

what @ LoCo said. Kitchen Aids are so great. I have the meat grinder and sausage attachment and it works very well. My meat grinding experiments have made asian style chicken meatballs, turkey sausage and with all sorts of ground accessories, and so on. With the pasta attachment you can make pasta solo, something much more difficult to manage with the manual one.

LearP at 12:29PM on 10/07/08

From Talk

Meat grinder shopping

I'd definitely trust @onepercent since he's a butcher... and a baker... (hey, @one%, do you by chance do candlesticks?)

On the other hand...

If your budget will allow it, I'd really encourage you to consider popping for a stand mixer. Not only will you then be able to use the grinder attachment AND the sausage making attachment, but you'll have invested in a fantastic multi-tasking kitchen tool that you'll probably never regret owning.

Either way, good luck to you! Be sure to let us know what you end up doing, and how the sausage turns out for you!

LoCo at 11:30AM on 10/07/08

From Talk

no lemons please

i almost always use them interchangeably - I mean limes and lemons... oranges are special on its own.

MadelynRodriguez at 11:17AM on 09/30/08

From Talk

no lemons please

You can make lime bars (like lemon bars, just with lemon). They use a lot of limes, and are better than lemon bars.

beth1 at 7:23PM on 09/29/08

Recent Posts

From Talk

Which beef trend is important?

Posted by mmontini, October 8, 2008 at 7:28 PM

From Talk

Cheap Meals!

Posted by mmontini, September 29, 2008 at 12:29 PM

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About mmontini

Website:

Location: Albany, NY

About: I am currently a senior culinary student at Paul Smiths College. I always had a passion for cooking... especially Italian cuisine in a family style setting.

Favorite foods: Ziti Carbonara, My fathers meatballs, Italian Wedding Soup, My grandmothers mashed potatoes, and my mothers soup!

Last bite on earth: Any kind of pasta.... what can I say.. its awesome!