Posts by shel

Zingerman's is an interesting operation. Getting their goods mail-order is very expensive, and just about everything they sell is available here for less. Still, they do have some unique items, and I like the place - been years since...

Most everything has happened at some time, or will happen. Like you, I've never heard of anyone getting sick - anyone - from eating stuffing cooked in a bird. In the FWIW Department, there's a well-known Mennonite recipe, Bobart, I...

As soon as you mentioned the title of the book I knew I had to read it, even before reading your description. I love books and other writings that are like this one seems to be. If you like this sort of thing, allow me to recommend...

Yesterday, along with the Buche Cremier, I picked up a small wedge of a Wisconsin Gruyere after comparing it to a European "cave aged" cheese. This cheese, Roth Kase Specialty Grand Cru Gruyere, is outstanding, offering a great...

What percentage salt/pepper do you use. I think I was using 2:1 salt:pepper, but that was a while ago and I've since forgotten the proportions.

I'm naturally abrasive enough <LOL> Thanks - I sort of figured that it could last indefinitely. Maybe it's time to find a better container than the box. Something with a little style and panache.

The box of Diamond Crystal salt in my kitchen is at least two years old, maybe even three or more. Will salt last indefinitely before losing any of its qualities? Might it absorb moisture, for example, and be loss "potent?" ...

This is very good to know. Although I used Niman products, I was moving away from them becausse the quality seemed to be suffering. It's very exciting to know that some more of the heirloom pigs may be coming to California. BTW, Elk...

Yes, that's similar to what I do. Rolling the balls around seems to aid even browning, and maybe it also helps to keep the balls together. Never thought of that benefit. I don't have a problem using chopped veges, but they are really...

I ran into a similar problem with meat loaf - the loaf was a little too dry even though I used the same aromatics as you mentioned. It was suggested here to try sautéing the vegetables in a little fat (I've since used oil or butter, or...