Psst... We're working on the next generation of Chowhound! View >

mscommunikate's Profile

Title Last Reply

Smoking a boneless turkey breast. What temp and for how long?

I'm doing something similar. But I have pieces of wild turkey breast — about 8 pieces amounting to perhaps 4-5 pounds. I brined them overnight, but I'm afraid they'll dry out in the smoker. Should I tie them up in a bundle to keep some of the juices in, or smoke the pieces separately? Thanks.

The picture below shows about two-thirds of the total laid on the smoker rack, in the fridge. There are a couple of pieces that are much smaller.

Mar 31, 2011
mscommunikate in Home Cooking

Ice cream in Madison, Wis., but (gasp) not Babcock Hall ice cream?

Local, artisanal, interesting ice cream or gelato?

Apr 29, 2010
mscommunikate in Great Lakes

Sausage casings and pork fat in Madison, WI?

Thanks for the sources! I ran into Carrie at the farmer's market. Now the question will be how much I can fit in my freezer.

Apr 29, 2010
mscommunikate in Great Lakes

How to Eat an Artichoke

I scrape the leaf far more than in the picture. I eat the stem. The leaves that cannot be scraped are delicate and can be eaten, except for the very top. But I am able to do so because I cook the artichoke longer: one hour, until very soft. The flavor is mellower, the texture smoother. I also do not cut the spiky tops off; I have never hurt myself on them, and they provide a handle when scraping the meat out. It is only a gesture. The mayonnaise should be from scratch.

Apr 27, 2010
mscommunikate in Features

Sausage casings and pork fat in Madison, WI?

I want to make sausage. I live on the Isthmus. My local markets -- Willy Street Co-op and Jenny St Market -- do not carry these things. Suggestions, preferably within biking distance?



Apr 17, 2010
mscommunikate in Great Lakes

Grocery shopping in Juneau, AK

I'm moving to Juneau in January. Here in the SF Bay area, it's easy to keep myself in kaffir lime leaves, salted black beans, champagne vinegar, dry-aged beef and masa harina. Hell, I can get most of that stuff from the Save Less corner store near my house. But what can I expect in Juneau?

I lived in the Mat-Su Valley until 2.5 years ago. I'm familiar with living off the road system. But I don't know Juneau at all. AK foodies, please discuss.

I had a sudden fear that I'd have to go grocery shopping in Seattle on my way up. Please, people who live there, what is the shopping situation up there? Is there anything I should get down here?

Of course, I'm looking forward to the fish. Half the reason I'm going there.


Lagosia - Nigerian in Berkeley

I went a few days ago, in my unending search for the cassava (and I mean bitter manioc) dumplings I used to eat in central Africa. The kind they call 'gozo.' Well, these are not quite it. These are made from fresh cassava. Which is, anyway, better than the pounded stuff I used to get, though not the same texture. Cassava has a sort of sour taste, and it can be (though I prefer it not to be) pretty barnyardy. Lagosia's is sour, mild, soft. I liked it. But be warned it's generally an acquired taste.

I had it with the house stew with beef. Good quality beef, but the sauce was practically just plain tomato. I asked for hot sauce and the waitress, bless her, brought warm (tomato) sauce. Things improved when Abby, the (v. charming) hostess, brought out some okra to mix in with the stew. The okra was a homogenous slime. Not usually a fan of slime. But I admit it improved the stew. Tastes like honest food. I think they'll figure out the spicing, and I'll go back for the groundnuts. It's only been a couple weeks.

On another note, in my experience, lots of African food is already fusion. In Tanzania the bar specialty is 'chipsi na mayai': delicious greasy homemade fries embedded in scrambled eggs, like a big tortilla, served with that special east African ketchup that isn't ever quite ... ketchup.

Posole!!!!! [moved from L.A. board]

That all sounds right, aelph, though I don't do chicken posole. My mom makes the green stuff, and I make the red, always with a fatty cut of pork. Charred roasted tomatoes and a little chipotle-in-adobo makes it red. I roast some big green onions with the tomatoes if there's room, for garnishes. I also use a mix of hominy and pintos, and often throw in sweet corn at the last moment.

Mar 21, 2007
mscommunikate in General Topics

Artisan doughnuts in or around Berkeley

I love Dream Fluff donuts. The best part is that they're sold at Cole Coffee on College, so you don't have to choose between quality donut and quality coffee.

Anyone Been to Campton Place?

Campton Place is the kind of place I'd go if I'm hoping the class will rub off on me, and if somebody else is paying. I had a delicious brunch while staying there. They are very attentive with the coffee.


Dorsey's Locker- don't be scared

Killer ribs, oxtails & mac-n-cheese. I used to drive all the way from Modesto for the ribs. Cannot comment on chicken yet. Side dishes, other than the M&C I love, nothing to write home about. I think the yams are way too sweet, though my roommate digs them. Collard greens are OK if you avoid the tasteless chewy ham-hock chunks. Bar is usually hopping, restaurant for families & quieter couples.

Best Thai in SF?

Champa Garden has many dishes I'm reverent about, but particularly the panang catfish special (almost always available) and the fried rice ball salad with extra hot chilis.

Modesto - anything to eat there?

For future modesto eaters - get out of downtown. there's a lot of boring food.

Go Mexican: definitely Mariscos Sinaloa, on Crows Landing Road across from the mexican disco music shop.

Go Cajun: Cayenne, in the McHenry Village (on McHenry). Serves drinks until 2, food until 4 am. Killer peel & eat shrimp.

Avoid: Meal on a Bun.

Jul 09, 2006
mscommunikate in California