Monch's Profile

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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

Pig in a Fur Coat, Madison, Wisconsin

Madison, Wisconsin.....

Mar 21, 2014
Monch in Great Lakes

Sources for andouille?

OK, you had me worried, there!

I think that I'll pass on "Real"....and concentrate on making "Real Good"....with the resources at hand.

Although, come to think of it, my local grocery store DOES have buckets of chitterlins in the frozen foods....no, I enjoy my marriage too much to push that envelope....

Mar 20, 2014
Monch in New Orleans

Sources for andouille?

I do NOT have an outdoor kitchen, but can be creative as the need dictates.

Truthfully, in the Andouille recipes I've read, I've not seen chitterlins mentioned.

The recipes I've seen, to date, have only called for pork and pork fat. It's an 80/20, lean to fat recipe. Then, the only other ingredients are salt, pepper, cayenne, garlic, and thyme.

I'm not sure that "herself" will make me gumbo with sausage OF pork intestines....but she's surprised me before!

Mar 20, 2014
Monch in New Orleans

Sources for andouille?

OK, HH....

As with all matters food, the definitions are subject to the vagueries of individual taste.

BUT, I'm going to have a blast perfecting MY riff on this product...

Mar 20, 2014
Monch in New Orleans

Sources for andouille?

Nice!

I will be ordering the TP Creole cookbook later today.

You have, Mudcat, morphed the discussion in a way that might be helpful to me....

Anyone have any great RECIPES for Andouille?

That is my quest! To make the best Andouille I can make.

Many thanks, to all, as always.

Mar 20, 2014
Monch in New Orleans

Sources for andouille?

Mudcat,

That is exactly what I'm doing. The request for sources is simply an attempt to experience other good recipes so that I can improve my own product.

I do not have the TP book, but will find and buy it!

My go-to recipe is by Chef John Folse and I do a 15 pound batch about three times a year...for my wife's gumbo and jambalaya.

I also have Donald Link's "Real Cajun" book. While I've done a few of his recipes, I've not yet had a go at his andouille recipe.

So, Mudcat, if you had to use one of the brands from my list...one that I can have shipped to Wisconsin...what brand would you and your family use in your next pot of gumbo?

That...is the question!

:-)

Mar 19, 2014
Monch in New Orleans

Sources for andouille?

All, I'm appreciative for all the input to this point.

Seems that "the best of the best" is out of reach, unless I get my butt in the car and drive to LaPlace - Wayne Jacob's.

So, I am left with a plethora of other options that seem to run from supermarket-style product to meat markets that will ship.

I am strongly leaning towards Celeste's advice to use Cajun Grocer to order a "starter pack".

Any additional insights will be appreciated.

My summary is:
Brands/sources in no particular order:
• Savoies - http://savoiesfoods.com/ - and https://www.cajungrocer.com - $5.45/lb
• Vaucresson - http://www.vaucressonsausage.com/ - - $2.69/lb – 5-pound packs
• Bailey’s - http://www.baileysandouille.com/ - - $6.99/lb - Does not ship (?
)• Jacob’s - http://www.cajunsausage.com/ - $7.50/lb
• Wayne Jacob’s – Does not ship – But superior quality product
• Veron’s - http://www.veronsmeatmarket.com/products.htm - Humble, TX – Does not ship
• Best Stop - http://www.beststopinscott.com/ - $4.49/lb – 5-pound packs
• Bergeron - http://www.bergeronsboudin.com/ -
• Bourgeois Meat Market - http://shop.bourgeoissmokehouse.com/ - $4.90/lb
• Poche’s - http://www.pochesmarket.com and https://www.cajungrocer.com - $7.02/lb
• Richard’s - https://www.cajungrocer.com - $8.75/lb
• Creole Country Sausage - http://creolecountry.com/CREOLECOUNTRY/HOME.html -
• From Cajun Grocer - https://www.cajungrocer.com
o Big Easy - $4.72/14oz
o Savoie’s - $5.45/lb
o Poche’s - $7.02/lb
o Manda’s - $4.03/12oz
o Foreman’s - $4.66/lb
o Comeaux’s - $7.33/lb

Mar 19, 2014
Monch in New Orleans

Sources for andouille?

True, HH...shipping costs will NOT be as tasty as the sausage, but that is the price I pay for living in "the wrong place"!!!

Shall I tell you about shipping the annual sack of crawfish?

:-)

Mar 18, 2014
Monch in New Orleans

Sources for andouille?

As a Wisconsin resident, it's very easy to find good sausage...finding good andouille....not so much.

I've been hand making my own, from a John Folse recipe, but would like to compare my product to some quality product from Louisiana. I'm sure to get ideas to improve what I'm doing

So, NOLA Hounds, whose andouille do you put in YOUR recipes?

So far I have, from a friend in New Orleans:
- Savoies
- Vaucresson

Mar 18, 2014
Monch in New Orleans

Our NO rankings [split from Site Talk]

Oh my, even without the mod's redactions, that was quite the contentious thread.

Compare it to palmtree38's thread and it's amazing the different reactions the Hounds are willing to provide.

Palmtree has almost three hundred replys and nary a harsh word...

Mar 17, 2014
Monch in New Orleans
1

Sausage Making

KD,

If your profile is still accurate, you are in a fantastic place for resources.

Right there, in Buffalo, is "The Sausage Maker":
1500 Clinton St, Buffalo, NY 14206
(716) 824-5814

To your exact question:

"Great Sausage Recipes and Meat Curing" by Kutas is a very good resource

I also like to refer to "Charcuterie" by Ruhlman and Polcyn.

Good luck!

Mar 13, 2014
Monch in General Topics

Crawfish book

Woo Hoo!

A potential justification for a Wisconsin boy air-freighting critters across the country.

I'll read!

Mar 11, 2014
Monch in New Orleans

Flour/Corn Meal Ratio When Frying

.75C of fine yellow corn meal
.5C of AP flour
Season to taste

Hope this helps.

Mar 11, 2014
Monch in Home Cooking

Flour/Corn Meal Ratio When Frying

So sorry....just realized that this recipe does NOT answer your question.

I'll try to find the proportions for 'Seasoned Fish Fry".

Mar 11, 2014
Monch in Home Cooking

Flour/Corn Meal Ratio When Frying

I once had a neighbor knock on my door offering me an entire tub of freshly filleted catfish....probably thirty fillets.

I immediately opened my go-to Cajun/Creole cookbook and made the best catfish I've ever tried. Chef Folse's recipe is:

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.

Ingredients for Batter:
1 egg
1 cup skim milk
½ cup water
¼ cup yellow mustard
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

Method:
In a 1-quart mixing bowl, blend all ingredients. Set aside

Ingredients for Frying:
3 pounds catfish fillets
vegetable oil for deep frying
4 cups seasoned fish fry
granulated garlic to taste
salt and cracked black pepper to taste
cayenne pepper to taste

Method:
Using a cast iron pot or home-style deep fryer such as a FryDaddy, heat oil to 375°F. In a large mixing bowl, season fish fry if necessary with granulated garlic, salt and peppers. Dip catfish in egg batter and then in seasoned fish fry, shaking off excess. Fry a few pieces at a time until golden brown and beginning to float. Using a slotted spoon or tongs, remove fish from oil and set on paper towels to drain. Continue until all fillets are done. Serve hot with your favorite dipping sauce such as tartar sauce or cocktail sauce.

Mar 11, 2014
Monch in Home Cooking

Must try dishes for first timers in NOLA

Could NOT agree more, CM.

One of our MOST memorable trips:
- We landed at Armstrong and immediately jumped in a rental to drive to Baton Rouge. Spent the afternoon and evening knocking around BR. Fun!
- Got up the next morning for the ride back...along the River Road. Fascinating for a Wisconsin boy!
- A tour of Laura plantation and a lunch at B&C Seafood, in Vacherie, and we headed back to New Orleans for the rest of the trip.

The roadtrip and plantation tour were an absolute highlight.

Looking back on my comment, through your reply, I was being very narrow minded....appreciate the feedback.

Feb 26, 2014
Monch in New Orleans

Must try dishes for first timers in NOLA

In our fifteen plus excursions to NOLA, we've never ONCE said "Sure wish we had devoted some time to a swamp tour"....

Just one perspective...

Feb 26, 2014
Monch in New Orleans

Martinis without Vermouth - The New Normal (At Least in LA)

Absolutely.

My wife had to DRAG me away from that bar, that night.

Feb 22, 2014
Monch in Spirits