Monch's Profile

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lard, tallow, good extensive butchers in Madison, Wisconsin?

I like the suggestion of Jordandals. That is my source for pork belly when making bacon.

I would float Knoche's out there as an option. I have only ever sourced pork shoulder roasts from them, but have found them knowledgeable. I have heard good things about what they can source, also.

Knoche's Meat - (608) 233-1410

2 days ago
Monch in Great Lakes

making montreal smoked meat at home

Resourceful AND practical!

I'm impressed.

Jul 03, 2014
Monch in BBQ, Smoking, & Grilling

Kingfish, La Petite Grocery, or Peche - only meal in New Orleans?

And hope that you're lucky enough to have Chris McMillan craft your cocktail at Kingfish!

Jul 03, 2014
Monch in New Orleans

making montreal smoked meat at home

BGM,

In general, where do gigantic zip bags come from?

I'm in Wisconsin, and the largest I can find are two-gallon, at my local large grocery store. They are GREAT for brining porkbelly, for bacon.

However, I'm quite certain that my Costco brisket would not fit in a two-gallon.

Jul 03, 2014
Monch in BBQ, Smoking, & Grilling

making montreal smoked meat at home

Jonney,

Don't apologize...my French is terrible, so I won't even try.

Yes: Only rub and wrap in plastic.

Correct: Because you cannot completely seal the brisket, by wrapping, you must put in a container/pan.

Follow Porker's recipe....to the letter...and you'll be amazed!!

C'est tres bon!!!!!!

Jul 02, 2014
Monch in BBQ, Smoking, & Grilling

Bread Baking book?

www.alibris.com

BBA starting at $11.72 for a used copy in fair condition.

Be careful, though. Alibris can be addictive to cookbook collectors!

Jun 19, 2014
Monch in Home Cooking
1

Bread Baking book?

I could not agree more about Reinhart's "Bread Baker's Apprentice", but with a caveat.

It will be a LEARNING experience....and that is what the second sentend in the OP's note..."interested in learning".

Jun 18, 2014
Monch in Home Cooking

Texas Sausage - concept & recipes

BGM,

I cannot take credit for this. Upon seeing your inquiry, I jumped over to the Bradley Smoker Forum and found:

Bigwheel's Texas Hotlinks

5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 T. fresh ground black pepper
2 T. crushed red pepper
2 T. hungarian paprika
1 T. minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon corriander
1 teaspoon sugar
1 teaspoon ground thyme
6 teaspoons mortons tender quick
1/2 teaspoon msg

After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this: Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy.

Jun 10, 2014
Monch in BBQ, Smoking, & Grilling

Clever tech - iPad-linked scale

A scale for the hipsters...as defined in:

http://www.youtube.com/watch?v=jbTI7e...

Agreed. Any digital scale, and an understanding of the tare function, will accomplish what this accomplishes.

It's very cool, but.....

Jun 10, 2014
Monch in Cookware

Old Fashioned Cocktail Neat?

Back attcha, Peter.

It was fun re-reading this!

Jun 09, 2014
Monch in Spirits

Madison (UW) close to campus not miss?

Here is the reply from Cooper's exec chef.

If you're unfamiliar, Duke's is a regionally available product in the south. Very different, to my palate, from and superior to Hellman's. YMMV.

(I have Duke's shipped to me....)

Hi , thanks for your interest. For the home cook, it is probably easiest to mix proportions of malt vinegar and a high quality mayonnaise, like Hellman's or Duke's, to their liking. They could take it further by making their own mayonnaise, which I'm sure they could find info on with a Google search. Cheers!

Tim Larsen

Executive Chef

The Coopers Tavern

thecooperstavern.com

Jun 08, 2014
Monch in Great Lakes

Madison (UW) close to campus not miss?

Excellent.

Tipsy gives Old Fashioned a run for their money, downtown, in my opinion.

It didn't hurt Tipsy's reputation that they got the nod as the best burger in Wisconsin, by Business Insider!

Jun 04, 2014
Monch in Great Lakes

Madison (UW) close to campus not miss?

Seems we are of like minds, on NG, Fowler.

I actually live in Sun Prairie and Cannery Grill...which I went to twice...became NG. So much for that.

Now chain me to the bar at Tipsy Cow, and you have a bargain...killer burgers and specialty fries that I'm ashamed to love so deeply.

It doesn't hurt that it's the wonderful guys from Lombardino's over at Tipsy.

Jun 03, 2014
Monch in Great Lakes

Madison (UW) close to campus not miss?

AND, I am so ashamed that I've just dashed off an email to Coopers' Executive Chef asking for the recipe...what could asking hurt?

:-)

Jun 03, 2014
Monch in Great Lakes

Madison (UW) close to campus not miss?

Oh, many apologies, Fowler.

I found A recipe...not THE recipe...at Food Network...by Bobby Flay.

I misrepresented and hang my head in chowing shame!

Jun 03, 2014
Monch in Great Lakes

Madison (UW) close to campus not miss?

Nice call on the malt vinegar aioli!

I Googled it and the recipe is dead simple.

Glad to hear that folks are chowing and loving Madison!

Jun 03, 2014
Monch in Great Lakes

Madison (UW) close to campus not miss?

bte,

I'm intrigued by your review of Bassett Street Brunch Club.

Are you familiar with the Food Fight Group, here in Madison, and aware that BSB is part of that restaurant group?

The reason I ask is that your experience has been mine, almost irrespective of which Food Fight restaurant I've chosen. Hit or miss.

As such, I have made the decision to only patronize FF establishments that "hit".

Most notably, Cooper's Tavern on the Square.

Had not even HEARD of Short Stack Eats, so thank you for THAT recommendation!

Jun 03, 2014
Monch in Great Lakes

Sodastream Updates 4/14-- still using it? Just dusting it? Don't remember where it is?

I use mine daily.

The chow-worthy options are, in my view, replacements of the SodaStream syrups.

My favorites include:
- Using flavored bitters instead of syrup
- Homemade ginger syrup
- Tonic syrup

May 05, 2014
Monch in Cookware

cash or credit?

Both take credit and are both great fun.

Apr 16, 2014
Monch in New Orleans

Madison (UW) close to campus not miss?

I believe that you're referring to the St. Vinnie's on Williamson Street.

If so, the previous recommendations for that area are fantastic.

If you're looking for interesting dinners, look into Forequarter and Pig in a Fur Coat (Pig is right on Willy Street). Weary Traveler is also a Willy Street gem.

Lazy Jane's is great for breakfast...also on Willy Street.

If you're on the square, please consider trying Tipsy Cow. Great food on the order of Old Fashioned.

Apr 16, 2014
Monch in Great Lakes

spiced rum

Jack,

Any interest in infusing your own? If so, I'll rustle up the recipe I use.

It's from either the Wall Street Journal or New York Times, forget which.

My wife and I now prefer it to any commercially available product.

Apr 11, 2014
Monch in Spirits

Cheese with crystals

If you can find the Hook's 15-year cheddar, you will be amazed.

http://www.hookscheese.com/

Apr 10, 2014
Monch in Cheese

Chicken broth - Pressure cooker

"Deep golden" and "clear" describe my experience, also.

Straining through the coffee filter kept the vast majority of the fat OUT of the final product.

My simmering days are behind me, unless it's the slow cooker method for immediate use...as opposed to canning for future use.

Apr 02, 2014
Monch in Home Cooking

What is the hottest / hippest / cutting edge food of this moment in time?

I'll take a side of those to accompany my slab of mutton!

Apr 01, 2014
Monch in General Topics
1

Chicken broth - Pressure cooker

Thanks for all the input, Hounds.

The final process and results:
- Two whole chickens - about 10.5# total
- Roasted them on a bed of carrots, onions, and celery...no peeling of carrots and onion skins left ON
- Roasted until the breasts read 170 degrees and "harvested" the breast, leg and thigh meat.
- All the veggies, the carcasses, roasting juices and a small handful of black peppercorns went into the 23qt pressure cooker. Covered with water, careful not to fill cooker more than 2/3 full.
- Brought up to 15psi and held there for 45 minutes
- Allowed to come down to temperature naturally
- Strained liquid through a large coffee filter....brilliant!
- Yield - Four full quarts for pressure canning and one partial quart in the fridge
- Results - Have not yet tasted, but this appears to be the richest stock I've ever made. The color is darker than some beef stocks I have made and the stock in the fridge is almost completely gelled.

Again, many thanks for all the tips.

Apr 01, 2014
Monch in Home Cooking
1

Suggestions for special dining in Decatur IL

EvenFlow,

I would recommend that you post your inquiry on the Great Lakes board. That is the board for Illinois discussions.

Regards,

Mar 31, 2014
Monch in Great Plains

What is the hottest / hippest / cutting edge food of this moment in time?

Mutton.

Mar 26, 2014
Monch in General Topics
4

Chicken broth - Pressure cooker

NICE, Chefj.

A full-on recipe!

Will try!

Mar 24, 2014
Monch in Home Cooking

Chicken broth - Pressure cooker

These replies are very helpful and thoughtful. Thank you.

Since our primary use for our chicken stock is as cooking liquid, the turbidity of the stock is a non-factor.

I'm going to roll forward, using some of these suggestions, and will report findings!

Mar 24, 2014
Monch in Home Cooking

Chicken broth - Pressure cooker

Hounds,

I did not find any posts that were of specific help. If they exist, they eluded my search.

I have a 23q pressure canner that I use to can stocks. I am considering the idea of using that unit for BOTH cooking the stock AND processing the quarts of finished product.

There will be the inevitable decanting of the stock, from the canner, and the cleaning of the canner prior to canning....but I BELIEVE that the start-to-finish time will be more compact even for those extra steps.

So, if any of you have any advice about pressure cooking chicken stock, let me have it! Extra credit for using whole chickens and still getting the meat off the bone...I am considering a regular boil and pulling the breast and thigh meat off the bone and THEN pressure cookiing what remains.

I would like the meat for casseroles, gumbo, jambalaya....etc.

Sorr for rambling.

Mar 24, 2014
Monch in Home Cooking