Posts by skilletlicker

Gentlemen, My team got knocked out of the NCAA tourney so I've got time on my hands tonight. I can't get veal and I can't get beef joints but what do you think of this plan? Isn't there a lot of collagen drawn out of braised chuck...

Charlie's is the meat market that literally everyone I've talked to says is the best. They've been in business here since since 1967. They were my first stop today. Tonight I was thinking maybe I didn't ask them about beef joints like...

The incredible thing is, the meat markets don't have the joints. They get their meats butchered in chunks between the joints and all they do is slice it. This was explained to me today by a meat manager in the higher end megamart I...

Thanks to everybody who spent part of last night helping me figure out what cut of veal to ask for. The search mission today included two meat markets, including the one generally acknowledged to be the "best in town," two...

Thanks Chef, I wondered about that. Having problems finding veal. I'll post in Veal Stock and demi-glace.

Dan, Good to hear from you! As you well know, I have no aversion to public confessions of ignorance. Generally, however, I prefer others to call it a lack of knowledge.:D

Travisbickle, You are a gentleman and a scholar and I am in your debt. Plongeur, Ok, so that explains the small % of foot to finished product in Chef Kaiser's formula. Would it matter whether a hoof came from a calf, cow or steer? ...

Travisbickle, Veal stock like light syrup hot on the stove and jello in the ice box?

Travisbickle, Should the veal stock be the consistency of light syrup while still hot in the pot. I'm thinking of the way my chicken stock thickens when cooled. What should the consistancy of the demi-glace be?

Travisbickle, Thanks, I think I'm getting it. One clarification that you or Chef Kaiser could clear up. When he said foot I think I got fixated on that. but when he said is he explaining that what he meant by foot was the veal...