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Who Smokes their Smoked Meat

Delibees smokes their own meat.
Smoked Meat Pete, like Delibees, smokes their own.
The Main used to smoke their own (RIP Peter Varvaro), but under new management, they decided to outsource while they *re-vamp* their smokers (I'll believe that when I see it...). http://cultmontreal.com/2014/12/the-m...
Schwartz seems to smoke thier own, but not everyones sure anymore. Delistar is producing the commercial, Schawrtz-brand smoked meat found in grocery stores.
Quebec Smoked Meat smokes their own (plus turkeys and more), but they are not a restaurant.

Abies *might* do their own, but I don't know.

I'm pretty sure that Dunns, Lesters, Le Roi all do not smoke their own.

Then theres european charcuteries. Although not Montreal Smoked Meat style, a few do smoke their own meats (sausage, bacon, pork hocks, pork belly, etc etc).
I'm thinking of places like Slovenia, Charcuterie Hongriose, Charcuterie Fairmont, Charcuterie Wayne, and Transilvania to name a few.

Dec 16, 2014
porker in Quebec (inc. Montreal)

Good pocketknife for breads, cheeses, salami etc.

That swiss army cheese knife has a serrated blade - great if'n you're gonna be slicin bread.

Dec 11, 2014
porker in Cookware
1

Good pocketknife for breads, cheeses, salami etc.

"If budget is not an issue"
To me, pocket knives are like tape measures on the job: great to showoff and pull one out that costs $$$, until you lose it, then another and another...

I carry a $6 tape measure (which doesn't seem to get lost) and a cheap $15 opinel (which still gets lost...).
Plus I think cheaper is the way to go when starting until you know your needs and wants.

Of course, I want this one
https://www.youtube.com/watch?v=iQrLP...

Dec 11, 2014
porker in Cookware
1

Montreal smoked meat--The Main v. Schwartz's

I wouldn't be too sure of a misquote. I'm entertaining the idea that he just doesn't know what he's doing.

Blue crab in New Orleans

So I guess seasonality is more based on availibility (and wholesale prices) than fishing restrictions (similar to lobster "season" in Eastern Canada).
Yeah the prices are high (Acme is about $20, Felix below $15), but like you point out, its tourist central.

Dec 09, 2014
porker in New Orleans

Blue crab in New Orleans

I'm but a visitor to NO - I thought commercial crab fishing was allowed year round in Louisiana, but I'm really not sure.
FWIW, I had good blue crab at the French Market Restaurant on the corner of Decatur and St. Philip. Their menu mentions "seasonal"...
http://www.frenchmarketrestaurant.com...

Dec 08, 2014
porker in New Orleans

Is a hot dog a sandwich?

If mrs. porker asked for the hotdog and I gave her a sandwich, I'd be a lonely man...

But see, Steve and his wife have *common sense* in that a hot dog ain't never no sandwich.

Dec 05, 2014
porker in General Topics

Is a hot dog a sandwich?

Not necessarily.
I came across an interesting article the other day on the ancient Avestan calendar. It seems that in ancient Persia and Babylon, the calendar set aside differing years to sandwich and to hot dog (besides 29 other groupings).
They were closely related, but depended on the rising and setting of Sirius, the dog star, before the rising of the sun.
The ancients knew more than we admit.

Dec 04, 2014
porker in General Topics
1

Vinegar on Fries...a dying tradition

I'd like to try this, but I live in a small town that gets lots of snow on the sidewalks...might not work for me?
{;-/)

Dec 04, 2014
porker in General Topics

Children in bars

"...and no alcohol is served."
But don't let that stop you: they really don't mind if you bring in drinks in to-go cups, like maybe from Boondocks across the street, like maybe really BIG cups with triple wines to last the 45min show...I'm just sayin.

Dec 03, 2014
porker in New Orleans

Vinegar on Fries...a dying tradition

To some, vinegar is a cure-all, multi-purpose god-send. Some of the uses I've heard of:
Jellyfish stings, vinegar will neutralize the stingers' toxin (urine will work when no vinegar on the boat).
Fire coral (see above, including urine).
Earache (urine as well...)
Disinfectant
Deodorizer
Fresh Silicone cleanup
Questionable raw fish/poultry freshener-upper
Insect repellant
Weed killer
Glass cleaner (as mentioned)
Rust remover

Great on fries, potato chips, cheezies, boiled cabbage, pot-au-feu, steamed flour dumplings, boiled pork ribs, boiled potatoes.

Dec 03, 2014
porker in General Topics
1

Vinegar on Fries...a dying tradition

Although you directed your question to Harters, if I may be so bold...
Not an expert, but I think all vinegars begin life as a low-alcohol product (like grape or apple must). The acetic acid is a by-product of vinegar yeasts in the must, producing vinegar.
Various vinegars (malt, cider, grape, etc) depend on the starting must.
Perhaps white vinegar goes through more processing (filtering, etc) than other types, but me thinks they're basically the same.
As a side note, my late Italian friend used his own homemade vinegar. He had a large bottle that he'd add a new batch of wine occasionally. This batch started *generations* ago in Italy and was brought to Canada as a starter in the 50s. He was still using and adding to it before he departed some years ago.

Dec 02, 2014
porker in General Topics

Why does cooked chicken smell bad after being refrigerated?

I am somewhat of a newcomer to this 7 year old thread (I first added my 2c in 2011 with "chicken fart"), but I think this is possibly the first response which actually answers the OP.
If its correct or not is another story, but it does make sense - its even supported by the all-knowing, all-seeing, omnipotent wikipedia (I hadn't heard of "warmed-over flavor" previously).
Thanks, nate.

Dec 02, 2014
porker in General Topics

Pork brine for smoked hocks needed

You responded to Haagen, but if I may...

It looks like you're planning to smoke in less than 24 hours by now.
Even with injection, a ham (back leg or part of) will not cure in 24-36 hours. I cure whole legs with injection AND brining and it takes up to 2 weeks to get a through and through cure.

Its the curing which gives the pork hamminess and pinkness. Curing can be done with salts and (somewhat) with sugars, but the heavy lifting is usually done with instacure.
Instacure#1 is a blend of common salt (sodium chloride) 93.75% and sodium nitrite 6.25%

You can wet brine using a solution with instacure or dry-brine using a rub containing instacure.

A brine (wet or dry) will cure from the outside inwards. No problem with smaller pieces of meat (like tongue, hock, etc etc).
Larger cuts (like brisket, ham, etc) benefit from injection - pumping the meat with cure. The piece will then cure from both inside and outside, shortening the cure time.

Sometimes, I'll pull a piece of meat from the brine only to find it wasn't fully cured. This is only evident after its cooked (or smoked), the center isn't the rosy color of cured meat - its grey like ordinary cooked meat. Its not necessarily a "bad" thing, just not fully cured...

Nov 27, 2014
porker in Home Cooking

Hi From Marssy, Chowhound CM

Adult Toys?!?!

Nov 25, 2014
porker in Site Talk

Vinegar on Fries...a dying tradition

White vinegar, gravy on fries, poutine...you must have some Canadian ancestry!

Nov 25, 2014
porker in General Topics

Hi From Marssy, Chowhound CM

I won't deny that.
...but I'm wondering how to get invited to a toy store cocktail party?

Nov 22, 2014
porker in Site Talk

Hi From Marssy, Chowhound CM

...but she lost *me* at axons and dendrites...

Nov 22, 2014
porker in Site Talk

NDG hotdog

I thought the official term was "er hut dog all dressss"
{;-/)

Will we ever see pressed corned beef again?

I think there is a bit of confusion here.

The OP is looking for a product that comes out of a can like the first picture. Its rare to see it today, sliced at the deli.

Corned beef sliced at the deli *today* will likely be a pastrami-type meat like the second picture.

They are definitely different (not even in the same stratosphere), but depending on what you want, not necessarily "sub-par" (like comparing a weiner to a steak).

If you're looking for the first version, the Libby's (or Hereford, or Hormel, or Grace, etc etc
https://www.google.com/search?lr=&amp...) will be close to this.

Nov 18, 2014
porker in General Topics

Heritage breed pork

Thanks for the link!

Nov 18, 2014
porker in Quebec (inc. Montreal)

making montreal smoked meat at home

"People grill salmon on cedar planks for the smoke all the time and if it made people sick or tasted funny, I don't think it would be very popular"

Grilling on cedar and BBQing with cedar are very different.
Using cedar on the grill simply perfumes the meat or fish.
BBQ uses smoke as part of the cooking process over long periods of time.
Flavor is different with different wood and some woods are not used.

Heritage breed pork

Hiya Zalbar,

I noticed not too much feedback on your post.
This may be, in part, because true heritage pork is hard to come by.

I searched for the exact same thing last year and described my search efforts here (no luck)
http://chowhound.chow.com/topics/8926...

A year later, still nothing...

Nov 17, 2014
porker in Quebec (inc. Montreal)

making smoked delicatessen meat at home

@bung: In Lasalle, an Italian grocery called Frutta Si
http://www.marchefruttasi.com/#!conta...
Its at the back near the butcher in the cooler along with whole pork shoulder and legs.

I'll post my recipes for tongue and dried sausage here soon.

Fried chicken

Maybe have a "Pull your own Poulet" sandwich?

Nov 14, 2014
porker in New Orleans

making smoked delicatessen meat at home

I don't know too much about *smoked* delicatessen meats (except MSM), but I do make jellied pork tongue.
Not quite a "deli" meat per say, but I also make air-cured Italian sausage (I have a batch going in my basement right now).
The prep for both is kicking around CH somewhere, but I can post here if theres interest.

Also tried making lonza - cured pork loin air dried in a beef bung (large intestine). It was successful in that it cured well and had good texture, but for me, wasn't worth the time flavorwise (I *could* tweek it, but don't have the patience for 6-8 weeks per trial).

I'm interested in learning how to make cappicola like the picture above.

making smoked delicatessen meat at home

Hey Matt,
That article is interesting.
According to this New York magazine article
http://nymag.com/restaurants/features...
its the same as pastrami, except rolled and served cold.

Gabriel Ross brines the navel (not rolled) for 5 days, then rubs with black pepper, coriander, mustard seed, garlic, and sugar, waits a day or two. He rolls, ties with twine, smokes for 8-10 hours, then steams.
Refrigerate, slice thin and serve.

making montreal smoked meat at home

Speaking of young and dumb AND smoke...
I was maybe 13, hunting duck with my younger nephew. We shot a couple of brownbirds (wren I think) and proceeded to clean them (we eat what we shoot).
We were on train tracks in the middle of a big swamp, so decided to make a fire right there on the tracks to cook the tiny birds. The only wood we found was splintered railroad ties.
We learned a valuable lesson: chemical treated lumber does NOT make for good cooking.
I'm paraphrasing here, "Horrible, horrible, horrible." Actually inedible...

Dry-aging beef at home - ISO of specifics please for 28 days

I'm not saying the vertical grain idear is false, it just doesn't seem especially intuitive to me.

I assumed beef carcasses are hung vertically due to simple ergonomics: its the *easiest* way.

Nov 12, 2014
porker in Home Cooking

Fried chicken

I can't comment on the fried chicken at Cochon.
I'd recommend Fiorella's near the french market. We liked their fried chicken better than Willie Mae's.

Nov 12, 2014
porker in New Orleans