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What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

I have done that many times and it works great. Just make sure to keep the simmer as low as possible and please do NOT take the advice of the person that said to prick the sausages.

I do not know how many kielbasi you are making, but if you are cooking a lot of them; once you are done grilling them you can put them back into the beer/onion/butter bath on that same very low simmer to keep them warm without drying them out.

It surprises me that you can get fresh kielbasi but not bratwurst. Usually where there are Polish people and food there are German people and food.

It sounds like you have a good plan and hope you enjoy the sausages.

Oct 03, 2014
Fowler in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Looks and sounds excellent. What is the sauce on the side?

Oct 03, 2014
Fowler in Home Cooking
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What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Ha, but I could see myself making that kind of mistake especially if the orders were given over a cell phone that was going in and out. Not that I would know anything at all about messing up orders to bring home. ;-)

Oct 02, 2014
Fowler in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Hi B., Did you decide on a cooking method? I noticed some questions and advice regarding the beer and butter simmer prior to grilling.

Oct 02, 2014
Fowler in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Your DH is a handsome fellow. Does he still own that motorcycle?

Oct 02, 2014
Fowler in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Hi tcamp, because it is a weeknight I did not have time to make the traditional broth so I made use of a shortcut that everyone still raved about. I used a homemade beef stock from my freezer that I added clove, ginger, tellicherry black pepper, cinnamon, star anise and tamari to for the base soup.

It turned out great and thanks for asking.

Oct 01, 2014
Fowler in Home Cooking
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lard, tallow, good extensive butchers in Madison, Wisconsin?

Hi, I am curious now about the "legal things happening" as you put it. Legal issues could mean a number of different things for your business and customers.

Oct 01, 2014
Fowler in Great Lakes

Coming to Milwaukee this Sunday....What to eat?

So where did you dine, brentk?

Oct 01, 2014
Fowler in Great Lakes

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Yum! I would be interested in hearing the details regarding the braised fennel.

Oct 01, 2014
Fowler in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Another couple is coming over for dinner tonight which will be big, steaming hot bowls of Phở Bò (Vietnamese beef and noodle soup). Garnishes on the side will be Sriracha, bean sprouts, scallions, Hoisin sauce, lime wedges, jalapeno rings, Thai basil and crispy fried shallot strings. I like a dinner such as this because everyone can customize their Pho by adding or leaving out anything they wish.

lard, tallow, good extensive butchers in Madison, Wisconsin?

Joethebutcher, According to this article, Black Earth Meats closed in July 2014. Did they reopen? I hope so.

http://www.theatlantic.com/business/a...

Sep 30, 2014
Fowler in Great Lakes

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

I am so sorry to hear that, boyzoma. It probably lifts his spirits though to have you close to him during these terrible times. Please take care of yourself as well.

When do you send back a steak for being under/over cooked?

How do you define "extremely rare"? I think most chefs/cooks would not know what that means versus say medium well, medium rare, etc.

Sep 29, 2014
Fowler in General Topics

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

A gorgeous weekend with good company and dinners. Friday night we joined some people we know through the Roadfood.com site at a fund-raising dinner for an organization that supports the families of fallen soldiers. A great cause and the caterers did an excellent job. The food highlight for me was a black sesame encrusted Ahi tuna steak that was seared and topped with some micro greens with a very light Asian dressing. It went very well with the wine pairing which was a slightly chilled Grüner Veltliner.

Saturday was sadly my last sailing race of the season. Perfect weather and a very competitive race. Afterward I went with my crew with another boats captain and his crew to a nice steakhouse on the beach. I enjoyed a great crock of baked French onion soup, a bone-in rib-eye topped with a garlic compound butter and a side of hash browns. After dinner we went back to my house to enjoy a 1985 Quinta do Noval Port and a 1980 Fonseca Port while sitting around a bonfire outside.

I hope everyone has a good week and plenty of great food.

Is it me or are these synthetic corks hard to pull?

I have found it depends upon the brand of synthetic cork.

Sep 27, 2014
Fowler in Wine

To Early for Thanksgiving?

Considering it is only September, all I know for sure now is that wine and cocktails will be served. We have not even started planning the food menu.

Sep 26, 2014
Fowler in General Topics

Garlic clove substituting

If you cannot chop fresh garlic as a result of your physical condition (understandable; my Mom can no longer chop fresh garlic) these would be the options I would consider:

1st choice - Penzeys minced garlic
2nd choice - Penzeys granulated garlic
3rd choice - chopped fresh garlic that comes in a jar (I do not recall the brand names but you can find them at any grocery store, Sam's Club, Costco, etc.

I would rather go without any type of garlic than to use garlic salt.

Enjoy your chili.

Sep 25, 2014
Fowler in Home Cooking

Basa

The times I have had it I would not describe the fish as tasteless. It had plenty of taste that I would call "muddy". That is not a taste I seek out and there is a reason why it is so cheap. If you must eat it, perhaps pan fry it and smother it in a strong tasting sauce that will hopefully partially mask the muddy taste of the fish.

I hope your experience with the taste of the fish will be different than mine.

Sep 24, 2014
Fowler in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Ha! That sounds like my Costco problem. I seem to go in looking for just one item and up leaving with 10 items.

That soup sounds great. What type of stock or broth did you use as a base?

Sep 24, 2014
Fowler in Home Cooking
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What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Those sound great! Thanks for the details.

Sep 24, 2014
Fowler in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Hi Allie, do you have a recipe for the ham and gouda stuffed pastry? I am thinking those would be excellent appetizers for upcoming football parties.

Sep 24, 2014
Fowler in Home Cooking

Inconsistent/out of order e-mail notifications of a new post

Has anyone else encountered this issue? For the past week or so, if I am following a specific thread I may receive an e-mail notification right away if there is a new post and other times even in the exact same thread I will not get an e-mail notification for a previous post for several hours or even not until the next day. The notifications are out of order. So I may get a notification when Bob posted at 2:00 PM right away, but not get a notification until 8:00 PM if Lynn posted at 9:00 AM that same day in the same thread.

It does not appear to be an issue with my internet service provider or my e-mail account because this is not happening on other sites that offer e-mail notification features. It appears only to be occurring on Chowhound.

Sep 24, 2014
Fowler in Site Talk

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

I'm thinking that would be great for rotisserie cooking a small duck. Where did you buy it?

Sep 24, 2014
Fowler in Home Cooking

Dinner Menu for Wine Club Gathering

Great advice to avoid artichokes. I would add asparagus as well. Even though most people love it, no matter how it is prepared it is a very difficult thing to pair with wine.

Sep 24, 2014
Fowler in Home Cooking
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Dinner Menu for Wine Club Gathering

Something like Julia Child's Beef Bourguignon will go well with most wines.

http://www.tablespoon.com/recipes/jul...

It might be easier for you to plan the food if you set at least some parameters like asking the club members to bring a red wine, or a dry wine, something not very tannic, etc.

Sep 24, 2014
Fowler in Home Cooking

Dinner Menu for Wine Club Gathering

How is having a wine club wine tasting garish? It sounds to me like a great chance for people to get together and enjoy some food and wine while maybe learning about some new wines in the process. I do not see how that it garish at all.

Sep 24, 2014
Fowler in Home Cooking
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Suggestions of what to make with 3 pounds of shredded cabbage

Sauerkraut

Sep 23, 2014
Fowler in Home Cooking
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How to read - "4 pounds assorted apples, peeled and chopped"

Hi Monch, good to see you posting again. My guess would be 4 pounds of apples prior to the peeling and chopping. I am surprised they did not mention coring the apples. If I were making apple butter I would want the apples to be cored.

Sep 23, 2014
Fowler in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Ha! I am usually in my home gym working out by 4:50 AM each weekday so that almost always precludes me from drinking during the work week. But I encourage any cook that has a different schedule to imbibe while they make the meal. :-)

Sep 23, 2014
Fowler in Home Cooking

Do you have a favorite fruit juice?

A little fresh squeezed blood orange juice with sparkling water.

Sep 23, 2014
Fowler in General Topics
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