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Open Forum With Bruce Aidells

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Your own favorite food memories... 
started by BenRias (2/11/09 at 8:48am)
Suffice to say that my mother was a lousy cook but fortunately...
2/11/09 at 6:51pm by Bruce Aidells
1 476
 
Open Forum With Bruce Aidells starts this Wednesday 
started by Nicko (2/9/09 at 5:55am)
Who is Bruce Aidells? Bruce Aidells is America's "go-to...
2/9/09 at 5:55am by Nicko
0 541
 
Faith in the USDA 
started by ED BUCHANAN (2/11/09 at 7:35am)
While there may be mistakes both agencies do an adequate job...
2/11/09 at 6:31pm by Bruce Aidells
1 568
 
For the love of fat 
started by cape chef (2/11/09 at 3:22pm)
I like 20% fat. I never use lamb fat which is not good for...
2/11/09 at 6:18pm by Bruce Aidells
1 576
 
Inspiration 
started by Chef_Matt (2/11/09 at 9:55pm)
Ice is used in German style emulsified sausages to help create...
2/13/09 at 10:07am by Bruce Aidells
1 631
 
wild boars 
started by shroomgirl (2/12/09 at 7:21am)
We have the same problem where I live in wine country. I don't...
2/13/09 at 9:58am by Bruce Aidells
2 632
 
Career considerations 
started by chrose (2/10/09 at 10:14am)
I decided as you implied that I was a much better cook than a...
2/12/09 at 3:26am by Bruce Aidells
1 645
 
Please Welcome Bruce Aidells! 
started by Nicko (2/10/09 at 5:28am)
Thanks for taking the time to share your experience and...
2/11/09 at 12:33pm by gonefishin
3 650
 
Vegetarian Sausages 
started by bbally (2/13/09 at 2:56pm)
Bruce, I have been cooking professionally for 30 years now. ...
2/13/09 at 2:56pm by bbally
0 667
 
current play 
started by shroomgirl (2/10/09 at 6:34am)
I have cooked this legendary cut and can't figure out what...
2/12/09 at 9:44am by Bruce Aidells
3 686
 
Recommendations for home smoker 
started by Nicko (2/13/09 at 5:30am)
I use an old metal frig but the Bradley Smoker is good.
2/13/09 at 10:03am by Bruce Aidells
1 693
 
Varietals 
started by shroomgirl (2/10/09 at 6:35am)
pretty cool working with the guys providing raw product, we...
2/12/09 at 8:27am by shroomgirl
4 712
 
Quality of beef 
started by greyeaglem (2/11/09 at 2:18am)
The dryness of ground beef is dependent on the fat content. I...
2/12/09 at 3:23am by Bruce Aidells
1 712
 
Guts and Fat 
started by shroomgirl (2/10/09 at 6:37am)
You can also use sheets to wrap small birds or around fillet...
2/12/09 at 8:26am by Bruce Aidells
6 716
 
Tenderizing 
started by KYHeirloomer (2/12/09 at 7:01pm)
I know that a lot of steakhouses use such and I think it is a...
2/13/09 at 10:04am by Bruce Aidells
1 720
 
Welcome Bruce! Question on Salami 
started by abefroman (2/10/09 at 11:45am)
I think it will most helpful for you and continue to answer...
2/12/09 at 10:25am by Bruce Aidells
5 737
 
Let's Thank Bruce 
started by Nicko (2/13/09 at 7:43am)
It was great to be able to ask questions of you. Thanks for...
2/13/09 at 7:13pm by phatch
11 751
 
Curing a fresh ham? 
started by gonefishin (2/13/09 at 8:36am)
I hope this isn't outside of the scope that you wanted to...
2/13/09 at 8:36am by gonefishin
0 783
 
health depts around the country 
started by shroomgirl (2/11/09 at 6:25am)
In light of Thomas Keller's new book Under Pleasure (I have...
2/13/09 at 3:18pm by Bruce Aidells
3 786
 
Old Traditional Sausages.... 
started by shroomgirl (2/11/09 at 7:17am)
The Southern Foodways is doing just such a project in their...
2/11/09 at 6:59pm by Bruce Aidells
1 821
 
What's next? 
started by Jim (2/10/09 at 5:45pm)
Thank you, Bruce! It has been a great opportunity to have your...
2/13/09 at 4:58pm by Jim
5 839
 
Restaurant Charcuterie 
started by shroomgirl (2/10/09 at 6:42am)
There are new products happening at Volpi....walked in a...
2/12/09 at 3:29am by Bruce Aidells
1 840
 
Caul fat..... 
started by shroomgirl (2/12/09 at 9:10am)
As far as I know it is usually from pigs. It is the omenum, ...
2/13/09 at 10:05am by Bruce Aidells
1 885
 
Memorable Pig Products..... 
started by shroomgirl (2/11/09 at 7:19am)
it's a rare opportunity to ask all these questions.....thank...
2/11/09 at 8:07pm by shroomgirl
2 914
 
Synthetic or Fresh casing which to you prefer 
started by Nicko (2/11/09 at 5:53am)
I have never used anything but natural casings.
2/12/09 at 8:03am by Bruce Aidells
3 953
 
Chicken and Apple Sausage 
started by kuan (2/11/09 at 7:43am)
I am no longer in the sausage business so I can't speak for...
2/12/09 at 10:29am by Bruce Aidells
3 1,033
 
Crystals in hams.... 
started by shroomgirl (2/10/09 at 6:47am)
Johnston County makes a country ham which can be eaten raw...
2/13/09 at 5:58pm by Bruce Aidells
17 1,301
 
Storing hog casings 
started by Nicko (2/12/09 at 5:37am)
I keep hog casing in my frig for up to 2 years. Each time I...
2/12/09 at 7:19pm by Bruce Aidells
1 1,548
 
Home Charcuterie 
started by oldschool1982 (2/12/09 at 1:53pm)
I guess we've become so tied to the web we forget, sometimes,...
2/13/09 at 7:16pm by oldschool1982
3 2,634
 
Substitute for andouille 
started by greyeaglem (2/13/09 at 3:39am)
Use the best quality smoked sausage you can find. Good...
2/13/09 at 8:00am by Bruce Aidells
1 4,304
 
Making Bacon and Pink Salt 
started by Nicko (2/13/09 at 5:42am)
It is possible to make bacon using celery juice as a source of...
2/13/09 at 8:18am by Bruce Aidells
3 5,264
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