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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".

2 days ago
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

Outskirts of NOLA Recs? Looking for a cajun destination lunch 45min-1.5hr away

I've only been once, and would defer to more informed opinions, but would B&C Seafood, in Vacherie, qualify here?

I loved that place.

Aug 14, 2014
Monch in New Orleans

Newly single chow-dude and his crockpot

Oats are OK, but I'm a grits guy!

Now I know that the way to have hot grits first thing in the AM is with the crock!

Damn, this is fun! Shoulda gotten single years ago!

Aug 14, 2014
Monch in Home Cooking

Newly single chow-dude and his crockpot

Nice! I have already archived that blog address.

Looks like some good "clean-hound" tips for the newly single, also!

Aug 14, 2014
Monch in Home Cooking

Newly single chow-dude and his crockpot

Just back, but the chicken caught my eye....great use for the four-packed chicken thighes I score from Costco!

To all that have replied, so far, many thanks!

Keep 'em coming, please and thank you.

Aug 14, 2014
Monch in Home Cooking

Newly single chow-dude and his crockpot

OK, gang.

It's been awhile since I was singularly responsible for every evening meal. I'm a little rusty.

Just ordered a programable crockpot and am looking for chow-worthy recipes.

I will admit that I have NOT searched for old strings on this subject.

So, what is your go-to slow cooker recipe for a mid-week dinner after a long day at work?

Extra credit for something that turns into great lunches the next day(s).

DOUBLE extra credit for great cookbooks in this genre...that will serve my tummy AND my addiction to cook book collecting.

Happy chowing and thanks in advance.

Aug 14, 2014
Monch in Home Cooking

I just realized I need a pressure cooker for canning tomatoes

The cynic in me says that "anyone who advises that you DO risk it is not subject to the risk you'd be taking".

Were it me, I would get rid of them.

Not worth the risk.

Aug 12, 2014
Monch in Home Cooking

I just realized I need a pressure cooker for canning tomatoes

Good luck.

A link to the USDA canning guide:

Aug 11, 2014
Monch in Home Cooking

Water Bath Canning a tomato soup "base"

Not a great direct answer, but this forum has always been useful to me:

The advice I've gotten is summarized as: "Don't try to can recipes. Can ingredients."

The takeaway I have had is that there are tried and true ways of safely putting away ingredients.

Also, the USDA publishes a great handbook on canning:

Aug 11, 2014
Monch in Home Cooking

I just realized I need a pressure cooker for canning tomatoes

I've always found this specialty forum to be very helpful:

Aug 11, 2014
Monch in Home Cooking

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

Jul 22, 2014
Monch in Great Lakes

making montreal smoked meat at home

Resourceful AND practical!

I'm impressed.

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


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.

making montreal smoked meat at home


Don't 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 the letter...and you'll be amazed!!

C'est tres bon!!!!!!

Bread Baking book?

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

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


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.

Clever tech - iPad-linked scale

A scale for the defined in:

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

Jun 08, 2014
Monch in Great Lakes