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Can someone give me the low-down on Iberico ham?

Thank you all for the great responses and info. I think next weekend the wife and I will pack up some wine, fresh bread, cheese, and head down to Santa Fe to buy some ham from Spanish Table, then have a nice fall picnic. Also, I've found places online that sell whole legs for about $24/lb, so I was contemplating ordering one of those and getting a group of people to pitch in for a nice party.

Thanks again!

Oct 22, 2012
freshnlow in General Topics

Can someone give me the low-down on Iberico ham?

I've wanted to try this for quite some time but won't be getting back out to Europe for at least another six months. I recently searched and found a tapas restaurant here (we're in New Mexico) that sells it for about $40 an ounce, which is pretty damn pricey. Does anyone know of a place such as Whole Foods or similar that sells it in the states? My wife mentioned that it might be illegal/against the USDA to sell it here, but then how can I explain the restaurant which carries it?

Thanks for any info. If I can't find it somewhere for a better price I will likely bite the bullet and order it at the Spanish place, unless you guys advise against shelling out that much cash for it.

Oct 21, 2012
freshnlow in General Topics

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

I just received the knife pictured below for Christmas and am very excited to use it, though it is my first carbon knife, so the advice in this thread is very much appreciated. After reading these posts it seems that there are many producers of "Sabatier" knives and they vary in quality. Can anyone shed some light on the specific one I received? I believe it was ordered from thebestthings.com. Also, as far as sharpening goes, should I take it to a place, or is using a home sharpener sufficient? I've been using the Chef's Choice Diamond Hone Sharpener 4633, but again, I'm not too familiar with carbon blades. Thanks for any help!

Dec 27, 2011
freshnlow in Cookware

Baguettes pt. 2

Okay gang, I ditched the last recipe and used Peter Reinhart's this time. The bread came out delicious and I definitely improved on the shape and flavor but the exterior is off and the interior is much more dense than I'd like. Still trying to obtain the classic French stye/the ones seen in his recipe ( http://www.applepiepatispate.com/brea... ). Any ideas on what I did wrong?

Nov 13, 2011
freshnlow in Home Cooking

Critique My Menu? 5-6 Courses, French

This is a great one (and easy to find) for right around $10 that we enjoy quite frequently: http://www.pfiwestern.com/images/prod...

Nov 10, 2011
freshnlow in Home Cooking

Critique My Menu? 5-6 Courses, French

The chablis with the first courses would be optimal, then the pinot with the pissa and soup, and the rose for the last dishes. However, because these dishes are all on the liter side, the pinot and rose are almost interchangeable. As I said above, dessert would be nice with the white or rose, or pick up a bottle of sauternes or Fonseca port. I guess it just depends on your budget and number of bottles at this point.

Oh, for the dessert beer, a readily available, cheap and delicious stout is Shakespeare Oatmeal Stout from Rogue Brewing. It would go well with the chocolate.

Nov 10, 2011
freshnlow in Home Cooking

Kidneys?

I've always wanted to give these a try and was reminded last night when watching some old No Reservations episodes. If anyone could break down the dish shown in the video clip below (or add any of your favorite preparations) I'd be very grateful. It looks pretty simple and delicious. Can anyone tell if those are veal or lamb kidneys? What's the difference in taste?

Skip to the 7-minute mark: http://www.youtube.com/watch?v=1_MYQM...

Nov 10, 2011
freshnlow in Home Cooking

Sunday Dinner Club in ABQ?

Hey gang,

When I was 20 and lived in MI we used to have dinner parties every Sunday. We'd start cooking at around 1 or 2pm and eat at 3 or 4pm and I'd love to get something similar started (or join) here. Does anyone know of anything like this or would you be interested? I'm talking about some good food, wine, beer, people, maybe some games, music, etc. Let me know!

-Gabriel

Nov 09, 2011
freshnlow in Southwest

What restaurants in Albuquerque are truly good and not just good for Albuquerque?

There are a ton of great places listed below but one that is left out, which in my opinion is definitely the best French in town and probably my overall favorite restaurant in the state, is La Crepe Michel. Amazing atmosphere, great prices, and authentic food that I never get tired of. Seriously, check this place out the next chance you get. http://lacrepemichel.com/

Nov 09, 2011
freshnlow in Southwest

New here/Baguette advice.

Wow, that's quite a recipe! Definitely more time and difficulty involved but I'll give it a shot this weekend. Thanks again for all the info, everyone.

Nov 09, 2011
freshnlow in Home Cooking

Critique My Menu? 5-6 Courses, French

As a lover of French food, wine and craft beer I have no choice but to reply! Since the menu seems to be set (and it sounds amazing btw), I'll stick to the beverages. For wine, I'd go with a chablis (William Fevre is one of my favs), a rose, and a pinot to finish out the menu. For beer, you'll want to keep it crisp and easy-drinking, so maybe start with a farmhouse ale or saison, then something like Duvel for the Pissa. With desert, you could go with a stout, a port, or even back to white wine (which I love with chocolate). Hope that helps :)

Nov 09, 2011
freshnlow in Home Cooking

New here/Baguette advice.

Thanks for all the advice so far! Here is the recipe I followed using a Kitchen Aid. I used only the egg yolk (no water) as a wash, had some water in the oven, and did score the loafs down the center but maybe not deep enough.

http://allrecipes.com/Recipe/french-b...

Nov 09, 2011
freshnlow in Home Cooking

New here/Baguette advice.

Hello everyone,

This is my first post on Chowhound and tonight was my first attempt at baking French baguettes. They came out really well but were a bit too dense. I really love the crispy-on-the-outside, soft-and-lite-on-the-inside style that is common in France as opposed to the bigger, denser style frequently found in the States. Any advice you can offer to achieve this style will be greatly appreciated.

Cheers!
-Gabriel

Nov 08, 2011
freshnlow in Home Cooking