Monch's Profile

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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:
http://ucfoodsafety.ucdavis.edu/files...

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:
http://canningpantryforum.yuku.com/

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:

http://ucfoodsafety.ucdavis.edu/files...

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:

http://canningpantryforum.yuku.com/

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

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.

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!!!!!!

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.

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