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chokeartichoke's Profile

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caul fat

Looking for caul fat in the Northampton/Pioneer Valley area. Any suggestions? River Valley Market doesn't seem to know what it is and Whole Foods scoffs at all things offal.

Tunisian Lamb and Quince Stew

I made this using leftover roast leg of lamb (very rare, so it worked perfect). Omitted the marinade process and used lamb stock in lieu of chicken. Very good!

Jan 02, 2010
chokeartichoke in Recipes

10 Mail-Order Treats

MUCH better raw varietal honey, and a whole lot less than $180 a pound : http://www.warmcolorsapiary.com/Honey... — Bee Raw isn't even an apiary!

Jun 26, 2009
chokeartichoke in Features

Drunk at Yoga Class

helena: why bother entertaining such a question? really?

linguafood: i second that.

mattinnj: actually, my roommate swears by drinks before the gym, heh. i don't get it.

May 01, 2009
chokeartichoke in Features

Hibachi style grilling advice needed

Without a chimney I've filled a cardboard six-pack container with newspaper and charcoal (the "Cowboy" stuff w/out starter, etc) and that worked.

And Lodge makes a cast-iron grill plate that looks good. You could just put that on the existent grill... Cast iron is great for grilling, I've had great luck.

Mar 30, 2009
chokeartichoke in Cookware

Which Copper Pots are REALLY Worth the Additional Cost?

Honestly, I find my Mauviel easier to maintain than All-Clad. Copper cleans so much easier.

Mar 30, 2009
chokeartichoke in Cookware

Which Copper Pots are REALLY Worth the Additional Cost?

FYI, Mauviel is marketed to individuals whereas Bourgeat is marketed to restaurants: I have some of both and they are the same gauge and quality but Bourgeat is usually a good deal cheaper. Try Previn, Inc. in Philadelphia (previninc.com).

And copper sauté pans compare to nothing. On the other hand, get cast iron or black steel for frying pans. An 8 qt stock pot in copper is great for everything from stock to chili to marmalade to bœuf bourguignon.

Mar 30, 2009
chokeartichoke in Cookware

japanese pickles

that book is wonderful!

Mar 27, 2009
chokeartichoke in Home Cooking

Thoughts on the Pioneer Valley

I can second them having great burgers.

Where to buy a pickling crock (SEA)?

Burley crocks : www.zanesvillepottery.com/ -- I get the "blemished" ones and they're amazing as well as a good deal.

Roasting a Turkey in a Dutch oven?

I ended up getting a roasting pan, actually. Sorry.

Feb 07, 2009
chokeartichoke in Home Cooking

I almost can't believe how bad Spoleto's is

Spoletos and a lot of the other crap in Northampton caters to tourists and visitors from Connecticut who think of Northampton as some sort of cultural destination, which it isn't (downtown is expensive, mediocre food and "art" galleries; read: a tourist trap).

Hot or Not: Blueberry Coffee

grishnackh has a good point.

Jul 26, 2008
chokeartichoke in Features

How to Make the Ultimate Bagel

Re: Salt, and bagels keeping. With or without salt, good day-old bagels aren't going to be that great. They're really best the first day.

Re: Alkaline water. At the bakery/café where I work, we do add baking soda to the water. It makes for a better, glossier crust.

Lastly, find a bagel recipe that starts with a sponge. Whilst malt is important to flavor, a sponge or poolish imparts strength and flavor to the final product. A poolish is a batter, usually most of the water for the dough, an equal part (in weight) or flour, and some yeast that sits and develops for an hour (or two or three). It develops some acidity that give the dough more complexity and protease, an enzyme that denatures protein, thrives in a wet environment and makes the dough easier to handle and shape.

May 04, 2008
chokeartichoke in Features

Eat Your Lawn

I'd rip up my whole (rented) lawn if I could, but I'm taking it step-by-step. My landlord was more open than I expected to planting herbs and vegetables. Things like borage, nasturtiums, feverfew and thyme can easily be "ornamental" as well as edible, and then throwing in Violet Queen cauliflower and some leeks works out.

Mar 24, 2008
chokeartichoke in Features

Is There a Difference Between Brown and White Eggs?

Growing up in Massachusetts (in the 80s/90s), you always heard "Brown eggs are local eggs, and local eggs are fresh!" commercials. It's so stuck in my head that I almost never buy white eggs. Marketing does work...

Jan 25, 2008
chokeartichoke in Features

Unlined copper pot

From what I've heard it needs to be low-acid fruit. Which limits you; but some fruits are a lot less acidic than others.

Dec 23, 2007
chokeartichoke in Cookware

Roasting a Turkey in a Dutch oven?

Has anyone ever tried roasting a Turkey in a deep roaster or Dutch oven (like Le Creuset's "Goose Pot")? I'm wondering if it works, it it'll just me more moist, will it still get a mice brown skin...? I don't have a roasting pan, but I do have that aforementioned 15½ oval oven.

Nov 17, 2007
chokeartichoke in Home Cooking

Julia Says

I've been watching The French Chef DVDs... I grew up watching Julia Child on PBS and it's so wonderful to go back and see it all over again (although I wish a complete season-by-season version existed), to see her humor and self-depreciation as she tries -- and fails -- to flip a potato pancake. (She suceeds on the next try, of course. But we all learn a bit from that).

Sep 27, 2007
chokeartichoke in Features

Which books do you use when you have a pile of stuff from the farmer's market and don't know what to do with it?

"Putting Food By" is all about canning. That's what I've been doing with a bounty of fresh, local tomatoes.

[ http://chokeartichoke.blogspot.com/20... ]

Sep 23, 2007
chokeartichoke in Home Cooking

fermentation crocks?

great idea. thankls!

Sep 07, 2007
chokeartichoke in Cookware

No Shame in the Garlic Press

ms bir is right.

That Kuhn Rikon press is a poor knock-off of the Rosle one that's just 5 bucks more. The KR squeaks and doesn't snap in like the Rosle -- moreover, the Rosle is more comfortable and doesn't have the pesky crevices to clean.

The new Cuispro, though, limits you to about a teaspoon before needing to empty the cartridge.

Sep 07, 2007
chokeartichoke in Features

fermentation crocks?

Anyone found a source for stoneware crocks other than the Harsch crocks? I have some 2.5 liter stoneware crocks from Emile Henry (actually a large utensil crock) -- they're food safe and all that, but a little small.

Sep 04, 2007
chokeartichoke in Cookware

Vanilla-Buttermilk Pastry Cream

I made a similar pastry cream to this -- essentially a classic pastry cream with buttermilk replacing milk -- and it was bay far one of the best pastry creams I've made or had. Buttermilk, being cultured, has a tendency to separate when it's heated, but it will come back together easily. I think that adding eggs at the beginning here will solve that.

Aug 06, 2007
chokeartichoke in Recipes

Vanilla-Buttermilk Pastry Cream

I <a href="http://chokeartichoke.blogspot.com/20...> a similar pastry cream to this -- essentially a classic pastry cream with buttermilk replacing milk -- and it was bay far one of the best pastry creams I've made or had. Buttermilk, being cultured, has a tendency to separate when it's heated, but it will come back together easily. I think that adding eggs at the beginning here will solve that.

Aug 06, 2007
chokeartichoke in Recipes

Oh Giada, What were you thinking?

i wish the headline were "Giada attacked by skunk" and then all of those tomatoes would make sense,

good breakfast in P-Town?

On Commercial street, I think maybe Cafe Heaven, is a great place. One of the best eggs benedict that I have ever had.

Can anyone recommend a good tea pot?

I love my Chatsford teapot, I actually haven't used the Bodum (that I had liked until then) since I got a Chatsford. It keeps tea hot (with a handle that's safe to touch), pours perfectly... It's a stoneware one, which was made in England, but I think that they may have outsourced since then. Got mine from Upton as well.

Jul 03, 2007
chokeartichoke in Cookware

nonstick but not non-stick - question

you just don't want to use something abrasive unless it really needs it. often you can just wipe it out with a paper towel, if there's nothing to really get off.

May 25, 2007
chokeartichoke in Cookware

Strained and Drained

I recently bought a china-cap with relatively fine holes (not mesh) and it's the key to a smooth soup. That and potatoes for gnocchi. It was maybe $40, and the chinois that I've seen have been around a hundred... Can soup really go though that mesh on the real chinois? Or just stock and consommé?

May 25, 2007
chokeartichoke in Features