Monch's Profile

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St. Louis: Pappy's or Bogart's?

I cannot claim to be an expert on the St. Louis scene, but we tried both Pappy's and Bogart's, on a trip two summers ago.

I'd return to both, but if I could not, I would be sure to hit Bogart's.

One 'cue lover's opinion.

May 15, 2015
Monch in Great Plains

Tips to cut grocery bill

When time, and an organized Monch, allows...I soak overnight.

Under pressure (pun COMPLETELY intended), those bad boys get picked over, rinsed, and thrown in the cooker.

My slow cooked red beans for rice get a nice long bath.


Apr 23, 2015
Monch in General Topics

Tips to cut grocery bill

I re-read and noticed the comment about canned versus dry beans.

I infer that the move to canned is based on time and convenience.

I recently invested in a good stovetop pressure cooker. I can go from a bag of beans to cooked beans in under 30 minutes.

Just a thought.

Apr 23, 2015
Monch in General Topics

Tips and tricks for new basement freezer!

Howdy, pumpkinspice....

I cannot say that my upright freezer is particularly well organized, physically, but I have two observations:

One - If you are into "tech", consider an application to inventory your freezer. I use "My Pantry", to FAIRLY good effect. Even though the interior of my freezer is a bit of a mess, I can look at my phone and my tablet and understand what the heck's actually IN there.

Two - Energy consumption tip. It's expensive to freeze dead air inside your freezer. Consider putting gallon jugs of water in your freezer. Once they freeze, the unit will work MUCH less hard to keep the water frozen, than to try to keep the airspace "frozen". A full freezer is an efficient freezer.

Good luck.

Apr 22, 2015
Monch in General Topics

Tips to cut grocery bill

Attest, Grey...I switched to Kirkland, from a high-end dog food...after consulting dogfoodadvisor...and have been thrilled with the results and the savings.

The savings are huge. They'll be larger when the second dog switches from puppy to dog food.

Apr 22, 2015
Monch in General Topics

There a guy in Greenville SC roasting a Yak Whole.

Probably the gent that posts, here, as "JB BANNISTER".

It's part of "Bovinoche".

Emu and whole swordfish have been discussed here, in years past, if memory serves.

Tips to cut grocery bill


Costco's executive membership rebate is calculated EXCLUSIVE of gasoline purchases.

Found that with the last kickback, much to my dismay.

Apr 21, 2015
Monch in General Topics

Electric smoker help


Welcome to the fraternity. I won't give specific advice, but I have some general advice:

First, be careful of over-smoking. My first few pork butts were less than stellar, but it was because I used smoke for the entire cooking time. Now I finish without smoke. Much better results.

Second, up-thread there are a couple of online forums referenced. I referenced the Bradley forum.

These resources have an abundance of detailed information and advice specific to smoking.

Good luck.

Mar 30, 2015
Monch in Cookware

Visitor and recent transplants seek dining/drinking recommendations - DC area


I haven't had a killer bahn mi in forever. Madison, Wisconsin is not replete with Vietnamese.

Where's a great bahn mi relative to McLean?


Visitor and recent transplants seek dining/drinking recommendations - DC area

Many thanks,

I knew that my inquiry was way too open ended, but don't even know enough about the area to narrow it down.

Is there anything like "DC Regional Cuisine"?


Visitor and recent transplants seek dining/drinking recommendations - DC area


Friends of mine are recent transplants to DC and I am visiting next weekend for a few days.

We are seeking to get your advice about places to get a flavor of the town and the region. We are all adventurous eaters and drinkers.

Please shoot me a couple of recommendations for dinner and lunch.

We are mobile, so please don't hesitate to recommend gems in outlying areas.

Apologies for the open-ended nature of this inquiry. Were I better informed, about the area, I would be in a better position to frame the questions.

We're seeking a mid-range price point and will give extra special bonus points for outstanding watering holes that my friends might not have found, yet!!!



Home Cooks - How do you minimize food waste?

That second sentence is why I switched from chest to upright!

Jan 13, 2015
Monch in Home Cooking

Home Cooks - How do you minimize food waste?

Onions....learned a "life hack" online.

Punch holes in a standard brown paper bag. I used a pliers-style hole punch.

Put your onions in that and store them in a dark, dry place.

It's as effective as it is simple.

As a newly single Hound, I'm watching this thread with interest.

Jan 13, 2015
Monch in Home Cooking

Mail order crawfish

I have brought up 40# sacks, to Wisconsin, several years running through: http://www.crawfishcoofcentralflainc....

Their source is in Louisiana, though, if getting local crawfish is important to you.

I have found this company to be competitive (compared to other mail order sources) and VERY friendly and easy to work with!

Jan 06, 2015
Monch in New Orleans

Café Brulot full presentation

My only experience with tableside Cafe Brulot was at Brennan's. Great fun. Even remember the waiter's name...Boris. He made a BIG deal of the prep and presentation. He was SURE to make enough that the four of us got our fill AND that other tables had a sample or two. Good theatrics. Good salesmanship.

That trip I even had to find a Cafe Brulot ladle to take home. Now, whenever I throw my New Orleans-themed open house, the lights go down and the Cafe Brulot flames come up. It's my way of saying "You don't have to go home, but you can't stay here."

All that said, I do NOT see Cafe Brulot on the new Brennan's menu, but I don't remember if it was a printed menu item.

Dec 03, 2014
Monch in New Orleans

The best sausage you ever had

To get good andouille I sure do!

Wisconsin is great for ALMOST all sausage, but I have yet to find andouille that comes close, up here.

Nov 17, 2014
Monch in General Topics

making montreal smoked meat at home

Mmmmmm....creosote as a flavoring agent.

Them's good eats!

Need some advice about slow cookers?


I'm a newly single, male, Hound and wanted to get a good slow cooker. After researching, I landed on the unit I've pasted below. It was the cooker recommended by America's Test Kitchen and I could not be happier.

I went with the principle "better to have the 6.5qt capacity and not always need it, than to need/want the capacity and not have it".

Bonus points if you get your son a copy of ATK's "Slow Cooker Revolution". I've been around the block and I have learned a BUNCH from the book.

The unit: Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel

Nov 13, 2014
Monch in Cookware

making montreal smoked meat at home

That pretty much ratifies, from two solid sources, my understanding.

Thanks guys.

making montreal smoked meat at home

Cedar...really? I have never heard of using conifer wood to smoke meat.

I could believe alder, but cedar?

I have learned something!


Need Three Suggestions First Time Visit

Buffa's was a HOOT! More dixie land, than jazz, but a fun band.

Ironic to come all the way from Wisconsin to get "bratwurst jambalaya", but great fun was had.

The recommendation came from some locals encountered while haunting "Spitfire" in the Quarter.

The hot tip was to get to the bar, before the dining room opened, and get a Bloody Mary from "Mina".

Oct 20, 2014
Monch in New Orleans

Jumped the shark: Stanley

I really liked Ruby Slipper, at 200 Magazine, if you're going that way. About a seven minute walk.

I would NOT recommend the breakfast in the Roosevelt!

Surrey and Elizabeth's have always done it for me, for breakfast.

Oct 06, 2014
Monch in New Orleans

Soupy apple crisp/crumble - King Arthur recipe


The recipe simply calls for tossing the raw apple pieces with the spices and flour.

Into the baking dish; top with crumble mixture and bake off.

Seems the tapioca flour with "the right" apples is the key to this recipe's success.

Oct 02, 2014
Monch in Home Cooking

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

Joe, this is good news for the Madison food scene. I work a few doors down from Conscious Carnivore (3330 University) and will become a regular customer once I eat through a quarter-beef in my freezer.

Best of luck to all associated with your operation. You are needed in the community.

Oct 01, 2014
Monch in Great Lakes

Soupy apple crisp/crumble - King Arthur recipe

Thanks, yes, I followed the recipe but chose all-purpose from the two flour options listed in the recipe...just didn't run out to buy tapioca flour.

The take-away I have is:
- Use the tapioca flour option for better thickening
- Use MacIntosh apples with caution
- Go for the Granny Smith's for this type of recipe

Many thanks, to all.

Oct 01, 2014
Monch in Home Cooking

Soupy apple crisp/crumble - King Arthur recipe

I'll state the question simply. Not sure if there's a simple answer.

Made the recipe per the instructions, but used AP flour instead of tapioca flour.

Used all MacIntosh apples.

The result was tasty, but vastly more soupy than I would have preferred.

Any quick and easy fixes that I can notate in the recipe?

Sep 30, 2014
Monch in Home Cooking

Restaurant tipping - DC

Howdy Hounds,

I'm fairly certain that I know the answer, but I committed that I would post this on behalf of a friend.

He just re-located from Madison, Wisconsin to the DC area.

Here, our taxes on a meal run 5.5%. There it's 10%.

Here, we habitually tip on the total of the bill, inclusive of tax.

Is that also the protocol in DC?

I perceive that the protocol would be that the gratuity is on the taxed, total, bill.

Just checking.

How to read - "4 pounds assorted apples, peeled and chopped"

Two ways to read this.

Which of these is accurate:

A) "Weigh out four pounds of assorted apples. Peel and chop them. The result goes into the recipe."

B)"Peel and chop assorted apples until you have four pounds of product to go into the recipe."

This is from a Food Network apple butter recipe.

Probably being too narrow in my understanding, but want a consensus.

Does the resulting consensus then extrapolate to other, similar, instructions?

Thanks in advance,

Sep 23, 2014
Monch in Home Cooking

How to use my enamel over cast iron dutch oven

+1 on the need for temp control.

My rule of thumb is NO higher than medium-high for any cast iron.

NEVER turn the knobs to eleven.

Cast is a marvelous material!

Aug 18, 2014
Monch in Cookware

Newly single chow-dude and his crockpot

Crack me up, Fowler!

Aug 17, 2014
Monch in Home Cooking