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hjordan's Profile

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Sausage Stock -- is that a thing?

This months Bon Appetit had a feature on homemade stock, and I'm ready to delve in. Before purchasing meat with the sole purpose of making stock, I figured I would try it with the mountains of venison I recently acquired from a hunting expedition. I have a lot of cuts, but far and away the majority is Italian sausage (there was a 20 lb. minimum at the butcher). Can this be used to make stock? I figure it will also gain the flavoring a put in the sausage, and frankly I'm not sure how to use it all up... at first test the texture wasn't quite what I was used to.

Any stock making advice would be appreciated! (Or any other cuts that I have and should throw in, so far we've only been cooking backstrap and ground for chili)

Jan 01, 2013
hjordan in Home Cooking

Pick Your Own — Rhode Island, Mass, Connecticut, New York

Thanks for the suggestions! I wanted to throw two Rhode Island spots that I've been to a couple times, Schartner Farms and Sweet Berry Farms. Both have solid markets and enough pick your own to keep you busy for an hour or two. I wouldn't say either are particularly remarkable, but both are good for a stop-by.

Aug 31, 2012
hjordan in Southern New England

Pick Your Own — New Hampshire, Maine, Vermont

What an excellent and thorough suggestion dfrostnh -- thank you for taking the time to type it out for me! The route sounds fantastic.

Aug 31, 2012
hjordan in Northern New England

advice on teaching a kid to cook

I respectfully have to disagree...I grew up age 5-10 learning how to put basic food together to feed myself, and age 10-23 making only those 5 simple things...pasta, grilled cheese, heating canned soup, bisquick biscuits for "special occasions" -- I think it is kind of a shame. I didn't learn how complicated our processed foods (like jarred red sauce) are until last year. I wish I had had a more foundation-based learning in this case...love DCfoodblog's suggestions above. simple foods, recipes with several steps, that are not difficult to mess up...and taste delicious. and the grocery shopping (avoid those inside aisles!) is a great idea as well.

Aug 28, 2012
hjordan in Home Cooking

Pick Your Own — New Hampshire, Maine, Vermont

Looking for U-Pick or Pick-Your-Own farms anywhere in Northern New England...this Labor Day we've decided to put our own farm-to-table dinner together. We're willing to REALLY make a day of the preparations, so driving a-ways to get to a great farm is worth the trip*.

Personally, I prefer a farm with more variety so I can make a well-rounded meal, but bonus points for cool factor...100 varieties of tomatoes...beehives/honey...fresh eggs...some type of edible flower herb recently thought to have been extinct...you know the drill.

Hopefully I'm not duplicating a thread that has already been discussed, I searched and came up empty. My hope is this can be one of those mega-thread databases of Chow knowledge. But, if one already exists, thanks for your patience and posting the link!

*Does this thread look familiar? That's because I posted in the Southern New England forum too. To reiterate: I REALLY don't mind traveling...

Aug 28, 2012
hjordan in Northern New England

Pick Your Own — Rhode Island, Mass, Connecticut, New York

Looking for U-Pick or Pick-Your-Own farms anywhere in Southern New England...this Labor Day we've decided to put our own farm-to-table dinner together. We're willing to REALLY make a day of the preparations, so driving a-ways to get to a great farm is worth the trip.

Personally, I prefer a farm with more variety so I can make a well-rounded meal, but bonus points for cool factor...100 varieties of tomatoes...beehives/honey...fresh eggs...some type of edible flower herb recently thought to have been extinct...you know the drill.

Hopefully I'm not duplicating a thread that has already been discussed, I searched and came up empty. My hope is this can be one of those mega-thread databases of Chow knowledge. But, if one already exists, thanks for your patience and posting the link!

Aug 28, 2012
hjordan in Southern New England

Dinner and Drinks for 20 - Night out in Providence

Baccaro on N. Main, Al Forno near Wickenden, Local 121 downtown, Paragon on Thayer, Venda on Federal Hill...

I wouldn't recommend the Red Fez for more than 2-4 people...the booths could fit 6 but getting one is an issue on busier nights.

Aug 28, 2012
hjordan in Southern New England

Cooking and Sleeping in Umbria or Tuscany

Hopefully this post belongs in the Italy board...

I'm looking for one of those magical agriturisimo-esque olive grove/farm/vineyards anywhere between Rome and Florence for my boyfriend and I to stay for a night or two between the cities. Looking for a Blackberry Farms-type experience (at about a third of the price, preferably), where they grow most of the goods used to make a meal. Ideally, I'd love to take a cooking class, but most of the places I've found online with cooking classes are either in a city or look like a big touristy thing (I'm looking for...you know...the non-touristy cooking class). Or, I'd happily pitch in if it is just a small kitchen in a farm house.

I don't mean to be vague but I have 21 additional tabs open on this browser with 21 hotel/farmstay/and-everything-in-between options, and it is impossible to determine what is an honest slow food movement and what's the olive garden cooking school...

Any help or suggestions would be a huge help!

Apr 17, 2012
hjordan in Italy

Garnishes to set on fire?

Great idea - i tried it out right away with some cheap 40% alcohol extract and also with 50% alcohol whiskey but neither burned very long...i think i'm going to buy some 151 or similar to see if that works a little better. i love the look of it, though!

Feb 03, 2011
hjordan in General Topics

Garnishes to set on fire?

I'm having a birthday "roast" for 50 people and serving cake for dessert. I would like to serve something flaming on the plate as a garnish. My only idea so far for something to hold the flamable liquor is a hollowed out strawberry. Any other ideas of things I can set on fire on a plate?

*note - the cake pieces have photos on them, so this will not be a cake topper, rather set next to the cake on the plate.

Feb 03, 2011
hjordan in General Topics

what should i do with vodka marinated heirloom tomatos?

oh i already used that in the bloody mary's (:

May 24, 2010
hjordan in Home Cooking

what should i do with vodka marinated heirloom tomatos?

thanks gwendolyn marie! awesome ideas

the bloody marys i made turned out great - not sure exactly the proportions i used, but i combined organic tomato juice, the juice from a jar of pepperoncinis, a ton of old bay seasoning, lots of salt and pepper, cayenne pepper, a tad of balsalmic, tiny bit of lemon juice and of course the heirloom tomato vodka...highly recommend to all. we were taking them on the boat so we simply garnished with some celery.

had a ton left over so tonight i'm making bloody mary chicken, and tomorrow probably using any leftover for the base of a tortilla soup.

i tried tasting one of the tomatoes and to me it tasted like all vodka. i'm going to make a simple penne a la vodka with half of them tomorrow to see how it goes and how the flavor held up...if it works out i like the grilling idea...i wonder if i could even do fried tomatoes! homemade ketchup also sounds awesome. i'm glad i didn't go the salad or pasta salad route, they're just too vodka-y. i need to cook some off!

final opinion: glad i made my own heirloom tomato vodka, and with all the leftovers involved it's a rather economical recipe!

May 16, 2010
hjordan in Home Cooking

what should i do with vodka marinated heirloom tomatos?

Definitely making my own, but all the recipes I've found (even martha's!) call for store bought tomato juice, which I know is very doctored. I'm a little nervous the homemade won't taste as full and rich. Is cooking it to get rid of some of the water a bad idea? I know it would cook out the vodka but I should have plenty.

May 15, 2010
hjordan in Home Cooking

What was your favourite childhood concoction, which you now think is disgusting?

We called it a Suicide in NC too...but a "true" suicide had pickle juice in it too..and 2 slices of pickles if you were really hardcore. But you needed something to counteract the sweet Cherry Lemon Sundrop!

May 14, 2010
hjordan in General Topics

what should i do with vodka marinated heirloom tomatos?

So last week I watched an episode of Alton Brown's Good Eats where he dissected the bloody mary. I didn't think his recipe was entirely amazing, but one thing stood out: heirloom tomato vodka. So the next day I go out and buy some of the most amazing heirlooms (and cherry heirlooms!) I've ever seen (it was a shame to soak them in vodka, really), and dumped them in with some rather decent vodka.

Tomorrow the vodka is destined for some bloodies and I will have about 2 lbs worth of amazing vodka heirlooms. What can I do with them?

Thoughts so far:
- Blend them up and throw them in the bloody mix
- Drunken pasta
- Drunken caprese salad
- Tomato water (not sure how this would do with the vodka)

Also, any ideas or tips for not messing up my precious heirloom tomato vodka with bad bloody mary mix? Is it bad to use blended and strained fresh tomatoes in lieu of tomato juice in bloody mary mix?

May 14, 2010
hjordan in Home Cooking