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ISO, Large (#5) cans of N.E. clam chowder in SW CT?

At the consumer Costco today I saw, for the first time, a six-pack of co-branded Kirkland/Campbell's 18.5 oz cans of RTE CC for $10.

about 9 hours ago
acgold7 in Chains

Using rock salt as a nest for raw oysters/clams

If you're slurping the oysters straight from the shell, you may get an unpleasant tongueful of any salt that clings to the bottom of the shell. Happened to me a few times. More likely with Kosher salt than rock, but still.

about 17 hours ago
acgold7 in General Topics

ISO, Large (#5) cans of N.E. clam chowder in SW CT?

You should be able to buy the individual cans at your RD -- you can at ours.

Costco might have them as well. They used to but as they have obviously shifted to consumers rather than restaurants as their target market, might no longer have them.

BJs and Sam's should have them as well.

Note that there is a consensed version and a ready-to-eat version made by Campbell's, or at least there used to be. If you can find the ready-to-eat version, get that; it's way better. Of course, as you plan to doctor them up, the condensed would let you use cream rather than milk to reconstitute the condensed version, which is more commonly found these days.

EDIT: Interestingly, a quick search shows that the RTE version is only available in frozen pouches. I admit I've never actually seen it at any of our restaurant supply outlets.

Rumor is the Chowder at Red Robin is the RTE version with extra clams. That's how we do it at home. All those stores, especially RD, should also have clams in the large tins. As the first ingredient in all of these is usually potatoes, we find the extra clams really help.

If you have a Grocery Outlet nearby, you are likely to find regular or double-size dented cans at about half-price.

The Foodservice cans are actually a bit larger than those you would find canned juices in. They're 50 oz while the tomato juice cans are 46 oz, even though the soup cans appear to be a bit smaller.

about 17 hours ago
acgold7 in Chains
1

uncooked bacon?

>>>an artificially flavored squirt of who knows what chemicals<<<

For the record, Liquid Smoke contains one chemical: Water.

"We were among the many people who assume that there must be some kind of synthetic chemical chicanery going on in the making of "liquid smoke" flavoring. But according to the Colgin Company (which has been bottling liquid smoke since the 19th century), that's not the case. Liquid smoke is made by channeling smoke from smoldering wood chips through a condenser, which quickly cools the vapors, causing them to liquefy (just like the drops that form when you breathe on a piece of cold glass). The water-soluble flavor compounds in the smoke are trapped within this liquid, while the nonsoluble, carcinogenic tars and resins are removed by a series of filters, resulting in a clean, smoke-flavored liquid."

http://www.cooksillustrated.com/taste...

"Liquid smoke should (contain) just smoke and water, and there are brands that are exactly that simple. Wright's, a favorite here at Serioues Eats, is available in both hickory and mesquite varieties and contains nothing but water and natural smoke flavor."

http://www.seriouseats.com/2013/11/pa...

Both articles point out that LS is actually safer than real smoke, and it contains the same preservative properties.

about 17 hours ago
acgold7 in General Topics

Why Did the Chicken Make You Sick? - The New Yorker

Interesting article, but nothing new here -- move along, folks, nothing to see here.

They bury the key point halfway through: that all of this is easily preventable by proper cooking. And that doesn't mean cooking meat to death, just thoroughly.

We always assume that 100% of poultry is contaminated, and take care to assure it is cooked properly. No problem.

And before anyone gets all up and mighty about how it shouldn't be our responsibility to assure we eat uncontaminated food and how badly the mass-production system is broken, and starts singing wistful songs about happy free-range birds, stop it. There's no way you can feed a country of 350 million and a good portion of the rest of the world too, without the current means of mass-production.

So the tease is wrong: All that stands between you and salmonella is common sense and responsibility.

Top loading bun for lobster roll

Pretty sure these are unique to the Northeast. Never seen them outside of New England.

1 day ago
acgold7 in Greater Seattle

uncooked bacon?

I guess it's a matter of semantics, then. I certainly consider both lox and uncooked Bacon to be definitely "raw."

I'm not sure curing by definition removes the "raw" designation.

1 day ago
acgold7 in General Topics

Can I make pulled pork in the crock pot from already cooked pork shoulder?

Ah, you didn't mention it was cured originally. So Sunshine is, of course, correct.

There are smoked but uncured pork shoulders out there and if this was one of them, you could have made pulled pork.

Jan 29, 2015
acgold7 in Home Cooking

Making ribs for the first time!

The title doesn't specify exactly what type of Pork ribs -- back or spare -- but if you sub the same type of Beef ribs the times would be the same and results should be fine.

Jan 29, 2015
acgold7 in Home Cooking

Making ribs for the first time!

Beef ribs do not take any longer than pork ribs to cook. In fact, they may take less.

Beef and Pork back ribs take the same time to get tender; as do Beef Short Ribs and Pork Spare ribs.

Back ribs from both animals are the Prime Rib bones and are inherently tender, needing no more than an hour to cook. You can cook them until they are hammered if you like but it isn't necessary.

Jan 29, 2015
acgold7 in Home Cooking

non-graded meat?

Right, but this has nothing to do with pasture-fed, bucolic grass fed cows leaping about in hippie joy.

Once again someone is confusing the issues and changing the subject, making silly claims and then citing sources that talk about something else entirely.

Jan 29, 2015
acgold7 in General Topics

uncooked bacon?

No one is saying the bacon cure is "just like" ham or that either can be eaten raw in this country. Both are cured, similarly but not identically, and both are (generally) smoked, similarly but not identically.

Hams are often hot-smoked and as such are cooked while smoking; Bacon almost never is.

Both are always eaten cooked, whether or not you do the cooking yourself. Bacon is almost always sold raw; Ham is not. Even Dry-cured hams are cooked before eating.

So no, you can't eat either raw Ham or raw bacon.

And no, we are not talking about European hams like serrano or prosciutto. And yes, I suppose some people actually do this so you can do what you like but it's not recommended.

I need a really good, thick wiener

Sounds possible.

Would be so much easier if the Market website just had a vendor map...

Jan 29, 2015
acgold7 in Greater Seattle

Pot Roast lacks flavor-suggestions?

I find a little bit of ketchup does wonders. And yeah, you may need more salt in the form of more bouillon or soy or worcestershire, all of which are umami bombs. But nothing is as good as MSG.

Jan 28, 2015
acgold7 in Home Cooking
1

I need a really good, thick wiener

No, we mentioned Uli's above.

Jan 28, 2015
acgold7 in Greater Seattle

I need a really good, thick wiener

To be honest it's been years since I've even been to the Market, but I'm just thinking of an indoor butcher stand inside the building across the alley from the main Market, at the south end. IIRC when you go out the south door, you hit a flower stand.

Jan 28, 2015
acgold7 in Greater Seattle

non-graded meat?

There isn't the slightest bit of evidence to support that last sentence. I mean, if that's what you prefer, cool, but there's no science that says it's better for you.

Jan 28, 2015
acgold7 in General Topics

Can I make pulled pork in the crock pot from already cooked pork shoulder?

So, yes, sure, of course. Either in the crockpot with some stock to help it braise, or in a 300 oven for a few hours will do the trick.

I wouldn't sauce it until it hits the table, but that's your call.

Jan 28, 2015
acgold7 in Home Cooking

non-graded meat?

Well, no, not like that at all. As pointed out above, grading and inspection are two completely different processes.

Jan 28, 2015
acgold7 in General Topics

Almost 2 Year Old Frozen Chicken Stock - Tastes Fine. Odd?

Exactly. Hence the desirability of "ice-glazed" frozen meat and fish.

Jan 28, 2015
acgold7 in General Topics

Almost 2 Year Old Frozen Chicken Stock - Tastes Fine. Odd?

Not odd at all.

Jan 27, 2015
acgold7 in General Topics
1

pre 90's before automation

Resistance is futile.

Jan 27, 2015
acgold7 in General Topics

I need a really good, thick wiener

No, but that's another really good option.

Beef vs. Pork Ribs - what's the diff?

Interesting. I haven't lived in that area for a while so those were just guesses.

Even the places near me that I'm confident about are hit or miss.

If you can't get good ones they're really not worth doing, and may explain why some on this thread don't like them.

Jan 26, 2015
acgold7 in General Topics

The torture of TV reality shows -- featuring Top Chef Just Desserts and Hell's Kitchen

Are the shows exploitative? Sure. Do they want to see a breakdown on camera? Absolutely.

But nobody puts a gun to anyone's head forcing them to be in the public eye. The "victims" choose this. They are only victims of their own egos or greed.

Jan 26, 2015
acgold7 in Food Media & News

The torture of TV reality shows -- featuring Top Chef Just Desserts and Hell's Kitchen

This is 100% voluntary. People go on these shows for personal aggrandizement so they can grab the spotlight by the throat and never let go.

I have no sympathy for any of them. Zero.

I've been talking about how phony this all is for years on these boards and people just don't want to believe that these shows are not what they pretend to be. They are entertainment and are just as scripted as any comedy or drama on the air.

Jan 26, 2015
acgold7 in Food Media & News

KFC Crosses the Line

Jesus, that looks good. I want one. Or two. With Chili and a blueberry pancake wrapped around it.

Jan 26, 2015
acgold7 in Chains

Any ideas for leftover top sirloin roast?

Tacos, Stroganoff, Stir-fries, Cheesesteaks, French Dips, Stew, Bourgignon (additional flavors will mask any perceived flavor defects).

Thin sliced in BBQ sauce works too.

Jan 26, 2015
acgold7 in Home Cooking
1

I need a really good, thick wiener

Both Nathan's and Hebrew National make "Dinner Franks" that are about 1/4 lb each and have been highly regarded in taste tests. HN is at most Costcos and Nathan's are at Safeway, as well as other stores.

The Kirkland Franks come in two sizes -- the large ones are "1/4 lb plus" and are available at Costco as well. They are beloved by many, as illustrated by the huge lines at their Food Courts.

Boar's Head also makes Knockwurst, which are basically big Hot Dogs, and many QFCs have these.

Evergood makes a wide variety, and they are typically available at Haggen. Very high quality but I'm not in love with their spice blend in their Franks, although I think their Hot Links are the best around. The Hot Dogs are reminiscent of those you get at a stadium or ball park. Haggen may not have all the types and sizes but at Restaurant Depot, they have like five different sizes of Hot Dog, from 8 to the pound all the way up to four.

All except the Boar's Head are skinless so lack the classic "snap," but all are very tasty and high quality.

Finally, I can't imagine that you couldn't find what you want at Uli's in Pike Place if you want artisan-style. IIRC there is also a butcher directly across the alley in the market that has a huge selection of cured meats, including Hot Dogs and Knockwurst.

It would help to specifically know which ones you tried and didn't like.

Jan 26, 2015
acgold7 in Greater Seattle

Beef vs. Pork Ribs - what's the diff?

As noted below, you may have some luck if you go to a more upscale, smaller market, or at least one with real butchers. Do they still have Gelson's, Irvine Ranch, or Bristol Farms markets down there? Maybe even Whole Foods if your local one bones out its own roasts instead of gettng the pre-cut in the cryo.

Also you may have better luck at ethnic markets.

Jan 25, 2015
acgold7 in General Topics