Psst... We're working on the next generation of Chowhound! View >
m

Monch's Profile

Title Last Reply

Chicago trip restaurants

Four of us went a la carte.

The experience is not to be missed, if you can make it happen.

If memory serves, we each had two cocktails then trundled off to our dinner rez....you know, I don't even remember where we ate...!

That is not from inebriation, but rather how much of an experience it was, at Aviary!

Good luck!

about 18 hours ago
Monch in Chicago Area

Chicago trip restaurants

Not sure it fits into your profile or plans, but my trip to Aviary is one of the most memorable cocktail experiences I have ever had.....

about 18 hours ago
Monch in Chicago Area

Oven shut off while pork butt was cooking - now what?

Gotta chime in about my experiences with internal temps on pork butts....175 is UNDER cooked.

I would recommend getting them to 185 to 190 if you intend that they "pull".

Also, I am fairly sure that we are at VERY low risk of trichinosis (SP?)with commercially available pork, anymore....Experts may want to chime in to contradict my suspicions and anecdotal information.

2 days ago
Monch in Home Cooking
1

biscuit flour? (besides white lily)

Please report out, Chanlesa.

This northern biscuit-baker will be eager to hear about the relative qualities between King Arthur and White Lily.

Much easier to get my hands on KA product, than WL!

Thanks in advance!

Aug 13, 2015
Monch in Home Cooking

The meaning of "up"

The Wikipedia entry under "Bartending Terminology" tracks with my understanding of "up" (and all other terms) from my experiences from both sides of the bar.

Did NOT see "down".

My understanding is that "up" DOES refer to a chilled, strained drink in a martini/coupe/cocktail/up glass.

The same preparation, into a whiskey/rocks glass is "down".

I'm in Wisconsin, for regional variation purposes.

Jul 16, 2015
Monch in Spirits

Favorite U.S. cities (other than Chicago) for a 3 day weekend? Food is #1 priority.... [moved from Chicago board]

Do New Orleans.

Been many times in the summer and have never regretted it.

Yes, hot and humid, but take plenty of breaks in the cool of the one or two drinking establishments you might run across.

Jul 13, 2015
Monch in General Topics
1

Zombie Threads and First Time Posters

Just saw the same thing on a Great Lakes board post about blueberries in Wisconsin, in which I had participated in 2011.

Almost four years gone since the last post and the reply is the only one by the replying poster....

Odd...very odd.

Jul 10, 2015
Monch in Site Talk
1

New breadmaker needs help!

Also from memory....

I don't think the method calls for an hour rise.

I think it's only a 20 minute rise.....

I liked the form, my loaf took. I grabbed a hunk of the dough, formed it into a ball, put it on a corn-mealed pizza peel, turned on the oven (pizza stone inserted) to pre-heat, scored the loaf and baked to 200 degrees internal...

Beautiful and delicious...

Jul 07, 2015
Monch in Home Cooking
1

New breadmaker needs help!

I'm going by memory, but am re-starting to work with JUST that book, Bonnie.

I THINK that there's a recommendation that you can use a loaf pan if you're not happy with the shape of your free-form loaf.

Ironically, my first loaf...from the full six-cup recipe...was much higher than I expected...not squat at all.

but....I had the dough in the fridge for about four days before using.

Jul 07, 2015
Monch in Home Cooking

Ways to use up hard ciders

They're probably not in cans, but the first thing that came to mind was "Beer Can Chicken".

I have some lemon and orange shandies that are slated for that recipe! I am surely NOT going to drink them!

Jul 06, 2015
Monch in Home Cooking

New Orleans in July

Gotta jump on the Brigtsen's band wagon. For me, it's not a visit to New Orleans without dinner at Brigtsen's.

Damn, it's been almost two years....gotta get back...

Jun 26, 2015
Monch in New Orleans

Pork Shoulder cooking questions

I'm stealing this trick, Mike!!!!

Why am I such a bad baker?

I tried to reply, and attach a pdf of a Kitchenaid manual....must have screwed up.

The manual I found DID stipulate that to use the Easy Connect feature, you put in the exact temp called for in the recipe and cook for the time called for in the recipe...the oven adjusts automatically.

Also, I see that your unit is both conventional bake AND convection bake.

If I might be so bold, you might abandon convection until you've mastered a recipe or two on conventional bake....

What I Googled, to find the manual, was "Kitchenaid range Easy Connect range"....

Hope I'm being helpful....

Jun 23, 2015
Monch in Home Cooking
1

Why am I such a bad baker?

And the flour's not cooking out that "flour taste"...

Jun 23, 2015
Monch in Home Cooking

Why am I such a bad baker?

Want to experiment with a recipe by weight?

Alton Brown has this:
http://www.foodnetwork.com/recipes/al...

Note that he specifies bread flour, as opposed to all-purpose.

If you're going to get a digital scale, Lara, I would strongly recommend one with a net/tare feature.

With that, you put your empty bowl on the scale, zero out the scale to account for the weight of the bowl, and dump in the ingredient until the scale registers the recipe's called-for weight of ingredient.

Jun 23, 2015
Monch in Home Cooking

Why am I such a bad baker?

Lara,

If your convection is like mine, you can choose either convection or normal.

With mine, the oven's manual tells me to input the recipe's called-for temperature. Then, the oven automatically dials back the temp by 25 degrees and I'm instructed to cook for the recipe's prescribed time.

I would poke my nose into the oven's manual. If you don't have it handy, google your oven's model number with "manual" in the search.

That should help with the technology aspect of this mystery!

Jun 23, 2015
Monch in Home Cooking

Why am I such a bad baker?

I may have overlooked it, but I don't think I see any advice about oven temperature.

I would consider investing in a good oven thermometer to ensure that the internal temp of the oven is in the recipe's prescribed range.

Also temperature related, cold/cool cookie sheets!

My greatest cookie failures came when I tried to put the second batch on a sheet that I had not let cool.

Just some more food for thought.

It all, however, comes back to "chemistry" and the precision baking requires, as compared to cooking.....

Jun 23, 2015
Monch in Home Cooking

Pork Shoulder cooking questions

WP,

Another Wisconsin smoker, here, with an electric smoker.

I've read your post and will respond with what I would do...I've smoked many butt roasts in my Bradley electric.

I would NOT break the roasts down any smaller than they come from Costco.

If you're applying a dry rub, do that on Thursday night and let them marinade overnight.

I would put it in the electric, as late on Friday night, as practical. I would set the heat temp to 200 degrees. I would allow only about four hours of smoke on it, as I've had bad luck over-smoking. Let the smoker run out of wood and continue the 200 degree temp overnight.

On Saturday morning, take their temperature. I go for 185 to 190 degrees. I've screwed up and gotten to 220 and was not happy with the consistency.

If they're not close enough to temp, when you first check them, I would foil-wrap them and throw them in the house oven at a temp that you deem appropriate to get them to 185 about (45) minutes prior to serving.

I truly believe in letting them rest before pulling them, so that is why I'm advocating the (45) minutes.

Just one guy's opinion.

Happy smoking!

Cookbook Challenge

COTM, when I review it (don't participate in the thread) usually inspires me to procure a book new to my collection.

This thread inspires me to actually delve into my existing collection and make good use of what I already own.

Different threads with wonderful, complementary, goals...One chowhound's opinion....

Jun 16, 2015
Monch in Home Cooking
2

Cookbook Challenge

Ah....a CHALLENGE....I LIKE it!

Jun 16, 2015
Monch in Home Cooking

Cookbook Challenge

Ha!

My over-developed sense of "rightness" would disallow me from considering cereal and milk as a recipe.

If I found it in one of my books, I would have to have assumed that I was surfing Alibris.com while over-cocktailed and thought that the book was hilarious!

Jun 16, 2015
Monch in Home Cooking
1

Cookbook Challenge

OK,

I doubled-down on this challenge.

First, I bookmarked ALL my EYB books (have some that don't come up on EYB) as "Not Cooked From".

Hitting the reset button on my entire bookshelf.

Secondly, I'm going to work from my larder (freezer and cabinets) as much as humanly possible. Inherited a bunch of stored food in a recent divorce.

Wish this crazy chow-dude luck!

I'll keep you posted and try not to count "Cap'n Crunch with Milk" as a recipe!

Monch

Cookbook Challenge

Already started a "Not cooked from.." bookmark!!!!

Jun 15, 2015
Monch in Home Cooking
2

Cookbook Challenge

I'm in.

I have 148 on EYB and am interested in accomplishing the goal you set.

I've always maintained: "If I find even one "keeper recipe" in each of the books I own, the book is worth the investment."

I've set up a "Cooked from..." bookmark...stole your idea.

If there were a way to filter bookmarks for NOT "Cooked from.." that would be great...then the results would tell me where to go, next!

Jun 15, 2015
Monch in Home Cooking

Looking For A Good Crockpot Book

Plus one for the ATK books.

I have a few slow cooker books. If forced to only keep one, there's no contest....ATK.

Jun 09, 2015
Monch in Home Cooking

Looking for German Supper in Madison Wisconsin

If you're interested in a bit of a drive, and want to experience a Wisconsin supper club environment, I would suggest considering the following.

In order of my preference:
- http://www.feilssupperclub.com/
- http://www.foodspot.com/Clients/WI/Sa...

Good luck, and welcome to Dane County!

Jun 01, 2015
Monch in Great Lakes
1

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
1

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
1

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