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martin1026's Profile

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Reheating squid stew

I'm going to give the squid stew in the zuni cafe cookbook a try and I was wondering if it improves with an advanced preperation, say a day ahead, as most hearty meat stews tend to do.
thanks!

Nov 07, 2009
martin1026 in Home Cooking

Tahini still ok?

I have some tahnini kicking around the fridge from the last time I made hummus (its about six months old). Is smell a good indicatation that it is still ok to use (I know it can go rancid)? Mine smells strongly of sesame seeds, so I assume its ok.

Mar 13, 2008
martin1026 in Home Cooking

Pork Stomachs?

Sure it wasn't pork belly mislabeled? Seems very odd that a grocery store would sell pork stomach, espeically if it wasn't an ethnic store, (especially Asian).

Jan 03, 2008
martin1026 in Home Cooking

Buford reviews three Cookbooks for Carnivores

Great review, thanks for the link. I just picked up the River Cottage Meat Book and I too absolutely love it (the original cookbook is next). The other two books Buford reviews sound very interesting, although "Pork & Sons" seems more compelling for cooking with

Dec 01, 2007
martin1026 in Food Media & News

Berkshire/Heritage Pork in Columbu/Central OH?

I've found a few places online selling Berkshire pork, but none in Ohio-anyone have any leads on this? I'd be interested in other Heritage breeds, as long as they have plenty of fat!

Next Iron Chef Episode 4

I love Symon and I think he is really emerging as the guy to beat. It is obviously hard to tell with all the editing, but he seems to have a really playful attitude. Even when things go rough, he doesn't take himself very seriously, unlike the others. It seems like Besh considered himself the front-runner early on (rightly so, I think), but he his getting more frustrated given that Symon has won the last two challenges.

I stil think there is way to much time spent on AB and the judges

Oct 29, 2007
martin1026 in Food Media & News

Next Iron Chef episode 3 - 10/21/07- Resourcefulness

Yes, you're right-it was Besh who beat Batali (although the secret ingredient was andouille, which definately favored Besh).

Oct 24, 2007
martin1026 in Food Media & News

Next Iron Chef episode 3 - 10/21/07- Resourcefulness

I wouldn't be completely shocked if you were right-remember, he already has one IC victory under his belt-against Morimoto and with fish as the secret ingrediant, no less.

Oct 24, 2007
martin1026 in Food Media & News

Next Iron Chef episode 3 - 10/21/07- Resourcefulness

EN, I agree completely-when I saw Besh on ICA taking on Batali, he was definately arrogant, but likable as well. I'm rooting for Symon and Consentino, but I think Besh would make a great IC, not only because of his personality, but I think his food seems to be consistenly the best.

Oct 23, 2007
martin1026 in Food Media & News

what do you season your t-giving turkey with?

I use what I guess could be called an internal marinade:
I combine about a half cup of butter, half cup of chicken stock, and a half cup of dark malty beer (a nice Scottish ale is perfect) in a sauce pan along with some cajun seasoning (I use a homemade version of Emeril's rustic rub) until everything is combined and then inject this marinade into the bird using a cajun injector. It doesn't turn out very spicy (you could eliminate the rub) and along with some salt and pepper on the skin, makes a very nice bird.
I also brine it as well, which helps.

Oct 18, 2007
martin1026 in Home Cooking

The Next Iron Chef

Yes, exactly my point-I wouldn't bet on anyone going up against Morimoto in a fish battle-just goes to show how good this competition is.

Oct 15, 2007
martin1026 in Food Media & News

The Next Iron Chef

I still think Sanchez has a damn good shot considering that he tied Morimoto on IC, and moreover, that the secret ingrediant was fish, which should have favored Morimoto

Oct 15, 2007
martin1026 in Food Media & News

roast lamb in the crock pot?

I endorse macca's recommendation-you can't go wrong with this approach. A good way to satisfy your meat craving, and I much prefer it to steak.

Sep 25, 2007
martin1026 in Home Cooking

Freezing Confit

I love making duck confit, and am planning to make about 5 lbs. of pork confit this week. Because we won't be able to use it all (although it is awfully tempting), I'm thinking of freezing the rest. Obviously confit is a method of preservation, but we have little kiddies who love the stuff so I'd rather not take any chances. Also, I'd be great to have some lurking in the freezer for a quick dinner. The plan is to make the confit, let it ripen in the fridge for about a week, take out what I need to use, and then freeze the rest (not in the fat, which I'll reuse to make more confit). Anybody try this? I suspect that the tast will be altered by freezing, but hopefully not too much.

Sep 21, 2007
martin1026 in Home Cooking

Any good ideas for Boston Butt?

Best cut of pork there is-as others have mentioned, porchetta (or any sort of roast pork dish), pulled pork, stew (dice it up and make a chili verde). If you are feeling more adventurous, its easy to cure and make into tasso. I make my own sausage, and this is the cut to use.

Sep 14, 2007
martin1026 in Home Cooking

Pre-prepared foods - taboo?

I'm definately into making food from scratch (sausage, stocks, bread), but my one weakness is marinated artichoke hearts-if I didn't have these, I'd never use artichokes in anything

Sep 12, 2007
martin1026 in Home Cooking

my daughter tells me NOW that's it's mulitcultural day tomorrow!

I second this, my kids eat these for breakfast practically every day-if you microwave, check the instructions, you usually have to wrap them in plastic and/or a wet paper towel, to simulate steaming, I guess.

Sep 12, 2007
martin1026 in Home Cooking

Oktoberfest/German party ideas

Obviously bratwurst-here is a fun Wisconsin website that has some good ideas for sides and toppings for brats:
http://www.bratwurstpages.com/brats.html

Sep 07, 2007
martin1026 in Home Cooking

Ultra cheap meal ideas? [moved from Home Cooking board]

Personally, I love me some beans: cheap, versatile, healthy, and delicious. There are so many recipes out there, and many can be done with minimal effort (crock pot, on the stove, or in a pressure cooker).

My favorites:
1. Fry some cut-up bacon in a large pot, soften some onion and garlic in the bacon fat, add a couple of cans of black beans, bay leaf, and maybe some tobasco sauce. Let beans simmer a while and then add dried bread crumbs to thicken up.

2. Take four cans of white beans (I use dried beans, but then again, I'm not a college student anymore), puree one in a blender w/some olive oil, garlic, maybe some sage, and white wine vinegar, and mix half the puree along with 4 oz. of shredded swiss (fontina is better) to the rest of the beans in a casserole pan. Take the other half of the puree, combine with a couple of ounces of shredded cheese and some bread crumbs, use it as a topping and bake in a 350 degree oven until the top is golden brown and bubbling.

Sep 07, 2007
martin1026 in General Topics

Proper oven temp for pizza

I use 500, and I agree that you want to make sure your stone is hot enough. My method for thin crust is to bake it on a pizze tray (the round one with little holes) for about 8 minutes, until the top is nearly done, then slide it onto the stone for about 2 minutes, which finsihes the bottom. For Chicago style I cook it in a cast iron skillet at 450

Aug 27, 2007
martin1026 in Home Cooking

FN Dinner: Impossible - not too bad...

I enjoy the backstage (kitchen) drama of this show-it is kind of like Iron Chef in that regard, as opposed to most cooking shows that have a sterile set with all the ingrediants laid out ready to go. Also, I think Irvine is pretty entertaining-he's very businesslike and is a bit rough to those under him (often for obvious reasons) but he comes across as pretty likable.

Aug 22, 2007
martin1026 in Food Media & News

Terrine Help

Here is a recipe from Charcuterie that I've made with much success:
http://splendidtable.publicradio.org/...

I've used both a regular bread pan and terrine pan and the results were essentially the same.

Aug 18, 2007
martin1026 in Home Cooking

Food Processor with dual bowls

I have a kitchenaid with two bowls. I definately think it is useful since cleanup is minimized with small jobs (don't be like me, however, and try to cram big jobs using the small bowl, I just makes more work).

Aug 10, 2007
martin1026 in Cookware

Sage: not just for turkeys?

I got the receipe from the gourmet cookbook, so I am trying to recall it off the top of my head. Here goes:
Soak 1lb white beans (I use Great Northern) in cold water over night in the fridge.
Simmer for a couple of hours, until tender, with some aromatics (a carrot, celery stick, and couple of cloves of garlic).
When tender, drain beans, be sure to save cooking liquid
Combine about 1 cup of beans and some cooking liquid (half cup seems right), couple of tablespoons of white wine vinegar, and a couple of table spoons of olive oil in a blender and puree.
Combine beans and puree in a oven proof baking dish.
Top with a mixture of 4 oz. chees and 1 cup of bread crumbs and bake, uncovered, in a 350 degree oven for about half an hour.

I realize now that I don't recall any sage in this dish (although I don't have the recipe in front of me), but next time I'm going to add some when I combine all the beans in the baking dish. You could also toss in some cooked cut-up sausage before baking to make a complete dish.

This goes great with grilled leg of lamb

Aug 10, 2007
martin1026 in Home Cooking

Sage: not just for turkeys?

I agree with the pork reommendations, also works great in a white bean gratin

Aug 09, 2007
martin1026 in Home Cooking

What portable gas grill should I buy?

I jus picked up the weber go anywhere grill (charcoal) and really like it.
http://www.amazon.com/Weber-121020-Go...
Not very big, but I was able to grill a whole chicken (cut up) on it. Plenty of vents to control the air as well, and it cools down in a hurry when you close those vents. If you get a chimney starter (i also recommend weber) you'll be all set.

Aug 09, 2007
martin1026 in Home Cooking

Charcuterie?

I got it as a Christmas present last year and love it. I've made some of the sausage recipes from the book (as well as some I've found online), pate, and duck confit. What I really like about the book is the amount of detail; enough to ensure that you have the basic technique, but not overwhelming for someone just starting out.

Aug 09, 2007
martin1026 in Home Cooking

Duck fat-still ok?

A while back (probably last fall) I made some duck confit and afterwards I saved the duck fat in a plastic container in the fridge. I assume that pure duck fat doesn't really go bad in the fridge, but although I had strained it, there is some brown bits in the bottom of the container (bits of actual duck, I assume). I'm thinking of just scooping out the fat except for the bottom part and reusing it-is this ok?

Aug 07, 2007
martin1026 in Home Cooking

help me with my pork shoulder

I agree-probably one of the most forgiving cuts of meet out there. Just remember that once you hit about 195 you won't be able to slice it, it will be more or less pulled pork

Aug 05, 2007
martin1026 in Home Cooking

Peanut oil substitution?

If I recall, the thread Karl S is referring to mentioned rice bran oil, which is becoming increasingly popular due to its high smoke point.

You can order it here:
http://www.californiariceoil.com/orde...

(looks slightly more expensive than peanut oil)

Aug 05, 2007
martin1026 in Home Cooking