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Augustiner Bier

Shhh... Wirtshaus on La Brea. I'm sure it's in very limited quantities, so go easy. It's the only Augustiner for over 300 miles that I'm aware of, and I've been scouring (which is also why no one's responded to this post in over 5 years).

Jan 22, 2014
rnhuber in Los Angeles Area

glass jars for the freezer?

I wouldn't do it, unless the glass containers are specifically made for freezing. I make a lot of bone broths and soups in the winter. A process that takes 3 days to do right. In the past year I've had 5 large mason jars crack on me in the freezer. The first time, I guess I overfilled, so the second time I left a very large (or so I thought) space for expansion, and left them to freeze without lids, and chilled them first in the fridge, but they STILL ended up breaking! I like using glass, as opposed to plastic, but this is a huge pain in the butt. After all the time I put into making these soups, and then they were either ruined or had to be very, VERY carefully salvaged. No one wants to eat glass shards. I probably should have thrown it all in the trash, but I couldn't bear it.

I'm wondering if maybe the slightly smaller mouths of these jars may have forced the pressure of the expanding liquid to push outward as well as upward. But honestly I don't care to test this again. I'm over it. I'm never freezing in random glass containers ever again.

Nov 28, 2012
rnhuber in Not About Food

What would you do with beef neck bones?

It's useful to learn tried and true methods, but that's just a starting place for discovering your own cooking style. There is certainly no one correct authority for something as old and heterogenous as soup making. The decision to press versus remove vegetables should be based on your personal preference and demands of the dish being made, versus what one authority said at some point. Same goes with celery usage. I'm not into it myself, but if you really like the taste then throw some celery in for christ's sake. Doing everything by the book (whichever book you happen to go by) takes all the magic out of cooking.

Mar 12, 2012
rnhuber in Home Cooking

What would you do with beef neck bones?

This is a very old post, but this kind of stuff is always useful for future readers. I had a boyfriend who's father was Sicilian American from Brooklyn. He always made his spaghetti sauces by slow cooking neck bones in Prego sauce. I wouldn't normally buy Prego. Obviously you can make your own red sauce, but I have to tell you it was amazingly good. The neck bones imparted a meaty flavor and slightly glutinous texture. You'd throw a couple bones on each pile of spaghetti and pick at the meat (okay, suck is more like it). This is so much tastier than ground beef. Also, anytime you slow cook bones in liquid, you get all sorts of nutrients you would never get from just the meat. Give it a try!

Jan 19, 2012
rnhuber in Home Cooking