Fowler's Profile

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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...

about 2 hours ago
Fowler in Great Lakes

What's for Dinner #328 - The It's Fall Edition!

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.

about 22 hours ago
Fowler in Home Cooking
2

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.

1 day ago
Fowler in General Topics

What's for Dinner #328 - The It's Fall Edition!

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 GrĂ¼ner 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
1

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
1

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
1

Suggestions of what to make with 3 pounds of shredded cabbage

Sauerkraut

Sep 23, 2014
Fowler in Home Cooking
1

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
1

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

Thanks EM23. I do not use a specific recipe but here is what I did last night. The first step is critical:

Step one was I opened up a bottle of champagne and poured a glass for my SO to enjoy while I got to work on dinner.

Step two was to soak the mussels in an ice water bath to remove any sand and make it easier to remove the beards.

While the mussels were soaking, in a large Le Creuset pot, I sauteed the shallots and garlic in butter. When they were done, I added the saffron for a brief saute and then added the champagne a little more butter and brought all of that to a boil. As soon as it boiled I added the mussels (in their shells), turned down the heat, put the lid on the pot and simmered for about 10 minutes. When the mussels were done, I ladled the mussels and broth into bowls, topped them with a little fresh parsley and served it along with the warm, crusty French bread to dunk into the broth.

Sep 23, 2014
Fowler in Home Cooking
2

Why boil brats?

Bet on the over. That way your AM can lose but you will still make money and be able to purchase some brats.

Sep 22, 2014
Fowler in Home Cooking

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

CM, What an excellent line up. I would taste with you anytime. I buy a case of Goldeneye every year no matter what the vintage looks like because they always make outstanding Pinot Noir. I have not heard of Moshin but will put that on our list of places to visit the next time we are out there.

Since you and your husband like beer, if/when you return, be sure to visit Lagunitas in Sonoma. They have a really fun tasting and tour with some good food served as well.

Thank you for all of the details.

Sep 22, 2014
Fowler in Home Cooking

Why boil brats?

LOL! I hope the two of you got to see the game on Saturday. We could have gone 70+ but why rub it in?

Sep 22, 2014
Fowler in Home Cooking

Why boil brats?

Oh what do those dumb Wisconsin hicks know about brats. :-D

Sep 22, 2014
Fowler in Home Cooking

MKE - CHIK-FIL-A

Be thankful. A trip to Chick-Fil-A in Brookfield to satisfy her fried chicken cravings is easier than a trip to Louisville to satisfy her Hot Brown cravings.

You can take the gal out of the south but you cannot take the south out of the gal.

Sep 22, 2014
Fowler in Great Lakes

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

My SO is bringing home some P.E.I. mussels. I am going to make those with a shallot, parsley, butter, saffron. garlic and champagne broth. Some warm, crusty French bread to soak up the broth and a walk along the trail through the woods after dinner.

Sep 22, 2014
Fowler in Home Cooking
2

Favorite brown bag lunches that don't require reheating

Excellent subject, TDQ. I make a turkey, cranberry, wild rice and walnut salad that is best served cold.

Sep 22, 2014
Fowler in Home Cooking
1

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

Ha! I love your positive attitude and way of looking at the situation.

Sep 22, 2014
Fowler in Home Cooking

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

I nominate you for sainthood for having to endure baked fish, steamed cauliflower at a retirement home with your MIL. That was very kind of you.

Sep 22, 2014
Fowler in Home Cooking
1