Our food laws are a drag

Post #274,675 by tuberculosis 12/3/06 1:51:00 PM Reply	Our food laws are a drag Without knocking yourself out, most places it is bloody hard to get anything not beef, chicken or pork. Yawn. On occasion, you can score a bit of lamb - which I snap up every chance I get. "Singed chicken was also common in these ethnic enclaves. This is chicken that has been singed with fire to remove any excess feathers or stems from a bird. Singed chicken is prohibited because it appears cooked." Any boucherie in France will have a bunch of dead, but partially processed birds in the window cooler (head still on - maybe with some feathers). They complete the processing in front of you, including firing up a blow torch to singe the last of the feathers off. I don't suppose we could just insist it be labelled or done on demand? I have no idea what I'm going to cook for x-mas this year - but the usual meats aren't providing any inspiration. I think the best x-mas dinner I ever had was the haunch of venison I cooked in Paris. Unless you live in a heavily ethnic area like Andrew, the local grocery is a snoozer. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #274,676 by Andrew Grygus 12/3/06 1:53:45 PM 12/3/06 1:56:51 PM Reply	Personally, I'm planning on goose this year. Armadillo is tempting but just not all that Christmassy. It's not food laws that are the problem, as California demonstrates (we have the toughest food laws anywhere), but corporate decision making (the root of all evil). [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus Dec. 3, 2006, 01:56:51 PM EST Expand All History
Post #274,686 by boxley 12/3/06 3:44:42 PM Reply	standing rib roast for xmas farmed goose tastes funny. Im used to Emperor or Canadian geese after they spend summer eating blueberries. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #274,687 by crazy 12/3/06 4:09:51 PM Reply	Yum [link\|http://www.virtualweberbullet.com/ribroast3.html\|http://www.virtualwe...om/ribroast3.html] I NEED a smoker!
Post #274,706 by crazy 12/3/06 7:03:16 PM 12/9/06 11:47:42 AM Reply	And now I have one [link\|http://store.barbecue-smoker-grill.com/goelsmandgrr.html\|http://store.barbecu...goelsmandgrr.html] I'll let you know how it works out. I figure I'll start with some cheaper meat and go from there. Edited by crazy Dec. 9, 2006, 11:47:42 AM EST Expand All History
Post #275,208 by crazy 12/8/06 7:34:21 PM Reply	I love it! I've only cooked chicken so far. Bought a pair of 4 lb chickens and a mixture of poultry herbs. Total cost - $9. Tossed the giblets, melted the butter in the microwave along with the chopped up herbs, chopped garlic, salt, and pepper. Smeared it all over the chickens. Cooked them legs down (not on purpose, just reporting). Used hickory wood for the smoke. Set it up in my garage. I spent about 3 hours cleaning the garage out once I decided I wanted to cook in it. Put them in at about 7, expected to be done sometime after 11PM. Sometime was an understatement, hit 165 at 1:30 in the morning. It was a work day. Blech. I ripped off the wings and drumsticks from one. It was VERY good. The skin was perfectly golden brown, crispy, and tasty. The meat was mildly "smoked", very moist, fall off the bone tender. Hell, I might even start posting picture like Gryg. The remote temp sensor was a MUST. I'd go insane running back and forth checking for doneness. Brought in a tupperware container of the breast meat. Was OK, but could have been better. Next day, I was able to cut the remaining chicken in 1/2, easily, with standard steak knife. I took a 1/2 to work, wrapped in Saran wrap. Microwaved for 2.5 minutes. The skin maintained the moisture, kept the meat very juicy and tender, but the skin itself was mostly yucky. Good on the wing and drumstick, gross on the breast. But the breast meat was great so it was a good trade off. It smelled so good I had co-workers following me around. Came home, ate the other half. When I was done with the meat, I fried up the skin. Mmmm - grievan. Next day, made 2 more. Put in 6PM, finished at midnight. This group was legs up, spread out. I tried a "Honey Bourbon" flavor stick in one of them. Sucked. Glad I didn't do both. I made the mistake of ripping the breast skin off and eating most of it. Short term gain. When I microwaved it at work the next day, the breast was too dry. Then again, maybe it was becuase the legs were out. Next time I'll do legs in. Gave a drumstick to a co-worker - she'll always be grateful! Came home, had other 1/2 for dinner. Same issue with the breast, but the thigh, drumstick, and wing was very good. This weekend I'll try some real meat. Maybe brisket, maybe a roast like recipe that started this adventure. Since it cost about $100 when you take into account the remote temp gauge and the various other stuff (rib rack, wood chips), it'll take about 25 cheap meals before it pays for itself. which will probably be within a few weeks. I really like the taste and tenderness of chicken cooked this way. I'd never do this type of chicken cooking in anything else. Also, I have to find a source for other woods such as apple and cherry. The roast recipes use those.
Post #275,226 by tuberculosis 12/8/06 10:05:42 PM Reply	In the garage? You know about CO production, right? I don't think running a smoker in a garage, unless it is by the door and the door is open, is a good idea. Extra bad if your home happens to pull air from there. Just sayin' we've had a few CO deaths around here with people doing things like bringing a generator into the living room to watch football during a power outage. OTOH, the meat thing sounds pretty cool. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #275,233 by crazy 12/8/06 10:44:06 PM Reply	Don't worry - It's electric [link\|http://store.barbecue-smoker-grill.com/goelsmandgrr.html\|http://store.barbecu...goelsmandgrr.html] I just went out and bought a brisket. Chopped up an onion, put it in a bowl with lemon juice, red wine vinegar, and lot of olive oil and assoted meat spices. Rubbed it all over, wrapped it in saran wrap, put it in the fridge. Tomorrow I'll rub more spices and smoke it for 6 hours (or so). Mmmmm
Post #275,240 by tuberculosis 12/9/06 12:24:01 AM Reply	Yabut, its job is to burn wood very slowly to produce flavored gas through partial combustion of wood. What do you suppose a major constituent of that smoke is? Look, here's the [link\|http://72.14.203.104/search?q=cache:9vxr11bzZtcJ:www.masterbuilt.com/pdf/manuals/old%2520site/gmes.pdf+electric+smoker+carbon+monoxide&hl=en&gl=us&ct=clnk&cd=10\|manual] for a comparable product - it starts with dire warnings about CO dangers. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #275,277 by crazy 12/9/06 11:46:39 AM Reply	Don't worry, be happy This "smoker" is almost more of a steamer. The bottom is filled with lava rocks, with the heating element snaking around. You use about a double handful of wood chips. You soak them in water. You place them on the lava rocks, a few on the element to get a quick burst of smoke. There is a huge bowl of water hanging under the bottom grill. You place your meat on either grills. You plug it in. As the element warms up, and wood resting on it flares up. It heats the rocks and the water. The rocks heat the remaining wet wood. The wood evaporates off the water, and then slowly burns. I meant slowly. 90% of the wood is unburned when done. The smoke mixes with the steams and swirls around. Sure, it all leaks out in the end, but it does not have a continuous stream of burning wood and smoke that a real smoker would. A small amount is concentrated in the smoker for an extended period. I only started off with a double handful of wood, and I'm only combusting around 10%. And yes, my garage is VERY drafty. I'm safe.
Post #275,352 by crazy 12/10/06 12:42:33 PM Reply	Did the brisket last night After 6 hours in the smoker it was getting a bit dry. The top layers of chopped onions was nicely crisped, and most of the fat had melted away. I took it inside, wrapped it in tin foil. I had the water pan that was filled with drippings and some water, so I poured it right in. 250 degree oven for another 1.5 hours. Took it out, was a bit tough. Oh well. Then I had it for breakfast today. It had softened up nicely. And tasted much better as well. I was worried that the wine vinegar would overpower it, but it adds the perfect edge to the flavor. I took the drippings, removed the fat, put a bit of salt and pepper, and boiled it down until it was about 1/3. The perfect sauce. I figure I'll get about 8 meals total based the amount I eat per sitting, which means a 5 lb brisket which cost me $25 will feed me at $3.125 per meal. I'm loving this thing.
Post #275,353 by boxley 12/10/06 12:54:07 PM Reply	make some jerky next time slice the brisket paper thin along the grain. Sea Salt Pepper garlic powder. Yum thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #275,251 by drewk 12/9/06 1:52:26 AM Reply	Linky no workee === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #275,278 by crazy 12/9/06 11:48:04 AM Reply	Linkee fixee
Post #274,711 by boxley 12/3/06 7:57:07 PM Reply	this way is better [link\|http://www.cooksrecipes.com/beef/standing-rib-roast-in-salt-crust-recipe.html\|http://www.cooksreci...crust-recipe.html] except to see how many to feed we measure one bone per person +1 extra. We are carnivores around here. Seminole coarse ground horseradish, baked potato with sour cream butter and chives. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #274,717 by drewk 12/3/06 9:36:33 PM Reply	Does it taste salty when you're done? According to that recipe you're not letting it sit in the salt, so it doesn't have a lot of time to soak in before the heat starts pushing juices out. On the other hand, it's freaking encased in salt. So, how salty does it end up? === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #274,722 by crazy 12/3/06 9:44:02 PM Reply	I love the hammer instruction
Post #274,727 by drewk 12/3/06 10:02:04 PM Reply	I've seen it done for fish (Iron Chef) But they all thought it was too salty. But of course fish is much thinner than a roast, so even if only the edge is salty it's mostly edge. === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #274,744 by tuberculosis 12/4/06 12:03:48 AM Reply	I've got a recipe for southwest goat leg in clay Looks pretty festive. Press little designs in the clay and make a big deal cracking it open at the table with a hammer and chisel. Maybe I'll give that a go if I can find one. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #274,770 by boxley 12/4/06 9:11:41 AM Reply	find out where the mexicans shop, the local carniceria should carry that. Probably on the mainland, doesnt sound like the hermanos have a large contigent where you live. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #274,781 by tuberculosis 12/4/06 11:44:36 AM Reply	Actually, there's a mexican grocery in Poulsbo just over the bridge and through the reservation. I'll have to check it out. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #274,724 by boxley 12/3/06 9:46:07 PM Reply	not at all, if you have ever had a real prime rib that salty flavorful crust on the edge of the meat is the only salty spot. The meat is incredibly tender. Unfortunately I have never been able to find real prime rib south of the mason dixon. The best in the nation is(was) at the 210 east cafe in Anchorage, followed by a restaurant Chicago and several in the west and one or two in DC. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #274,728 by drewk 12/3/06 10:04:04 PM Reply	Can't find it? They don't do that cut? Even if you ask the butcher for one? In any case, I really want to try this, but don't want to experiment with a 5-bone roast for Christmas Eve dinner. Maybe I'll try a smaller one next weekend. And since it's an experiment, I'm thinking that roast will need some fresh ground pepper before I apply the salt. === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #274,729 by tonytib 12/3/06 10:21:39 PM Reply	It's probably the aging IIRC, people in Chicago like their steaks aged. People in Texas don't. So maybe Box likes his aged, but all he can get is Texas-style. But, I'm guessing. --Tony
Post #274,731 by boxley 12/3/06 11:10:11 PM Reply	nope to all, pay attention restaurants claming to serve prime rib serve pre-packged slabs of ribeye with flavoring added heated to your spec. Restaurants in the south who serve a true prime rib use the english cooking method. Rosemary Thyme Basil Dill rubs, that is an english roast not a prime rib. The salt method is used by europeans with saxony backgrounds, germanic, jewish and ossies, the 210 east cafe in anchorage has a mad, drunken elderly swiss cook. It is the place where I opined that a true escargo burguignon was hard to find, the next time I went it was on the menu. [link\|http://www.thegutsygourmet.net/escar_bourg.html\|http://www.thegutsyg.../escar_bourg.html] thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #274,740 by crazy 12/3/06 11:45:14 PM Reply	Well, I be making it next weekend since I need to exercise my new smoker.
Post #274,742 by drewk 12/3/06 11:51:16 PM Reply	Don't blame me We were talking about a standing rib roast. Then you said (which I see now that I went back and re-read) that you can't get a good prime rib. Dammit, now I'm hungry for charred cow, and it's nearly midnight. === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #274,743 by crazy 12/3/06 11:54:36 PM 12/5/06 6:58:32 AM Reply	I've been wandering recipe sites Oh, I'm gonna do some serious smoking! Edited by crazy Dec. 5, 2006, 06:58:32 AM EST Expand All History
Post #274,772 by imqwerky 12/4/06 9:26:31 AM Reply	ICLRPD (new thread) Created as new thread #274771 titled [link\|/forums/render/content/show?contentid=274771\|ICLRPD] Smile, Amy
Post #274,817 by CRConrad 12/5/06 2:28:50 AM Reply	SIE... Sights??? Hey, let's switch a few letters around: SIGH... Sites!!! [link\|mailto:MyUserId@MyISP.CountryCode\|Christian R. Conrad] (I live in Finland, and my e-mail in-box is at the Saunalahti company.) Ah, the Germans: Masters of Convoluted Simplification. — [link\|http://www.thetruthaboutcars.com/?p=1603\|Jehovah]
Post #274,774 by imqwerky 12/4/06 9:28:13 AM Reply	ICLRPD (new thread) Created as new thread #274773 titled [link\|/forums/render/content/show?contentid=274773\|ICLRPD] Smile, Amy
Post #274,746 by static 12/4/06 12:38:35 AM Reply	I saw Jamie Oliver do something like to a chook. (That's a chicken for you non-Aussies.) Wade. "Don't give up!"
Post #274,704 by lincoln 12/3/06 6:23:43 PM Reply	2nd year for a Turducken here The company's owner is very fond of them and gives one to every employee right before Thanksgiving. We already had a turkey purchased, so it sits in our freezer until the big holiday arrives. lincoln "Chicago to my mind was the only place to be. ... I above all liked the city because it was filled with people all a-bustle, and the clatter of hooves and carriages, and with delivery wagons and drays and peddlers and the boom and clank of freight trains. And when those black clouds came sailing in from the west, pouring thunderstorms upon us so that you couldn't hear the cries or curses of humankind, I liked that best of all. Chicago could stand up to the worst God had to offer. I understood why it was built--a place for trade, of course, with railroads and ships and so on, but mostly to give all of us a magnitude of defiance that is not provided by one house on the plains. And the plains is where those storms come from." -- E.L. Doctorow Never apply a Star Trek solution to a Babylon 5 problem. I am not merely a "consumer" or a "taxpayer". I am a *Citizen* of the United States. [link\|mailto:golf_lover44@yahoo.com\|contact me]

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