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Drew

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  1. I use a hand grater more, but the box grater sees use in my kitchen too if I want something chunkier- like cheese for pizza. Its a lot easier if you clean it right away.
  2. I like these kind of chops, but not grilled. Veal is just about the only meat I cook through....the texture is off -putting when its any more than a little pink. Typically I will either dust the chops in seasoned flour or use a standard breading technique with cracker crumbs, brown the chops well, saute some onions and maybe mushrooms in the same pan, make a quick roux in the pan with the vegetables and whisk in some wine and stock, and then finish the chops either on the stove or in about a 400 degree oven. Serve over potato, rice or spaetzle.
  3. Yup...this is pretty similar to my experience. I went to the TR in Worcester for some friends' get-together, and I came away reasonably impressed. For a chain type restaurant, they gave me a pretty good steak. There was way too much razz-mataz going on for my tastes (they have some sort of routine they do for birthdays), but for what it was, I had no real complaints. I've certainly had worse steaks at "better" restaurants. Now if you want a restaurant that will blow your doors off, try the brisket at B.T.'s Smokehouse in Sturbridge. http://btsmokehouse.com/wordpress/ Its as good as any I've had anywhere, and I've been around.
  4. Just bumping this one. Picked up a good sized bag of scapes at a farmers market in Worcester for $5 on Friday after reading about em here. What a fantastic ingredient! So far, I think I like em best just cut into lengths and briefly stir fried with some other veg (like snow peas), although I've also used em sliced finely raw and in some longer cooked things. They really have a great intense garlic flavor that lacks the heat of raw fresh bulbs. Plus, the little sweetness they have is really nice. Thanks for the heads up.
  5. Goat can be delicious. I think it more resembles lamb than venison...at least the goat I've had. With a big chunk of shoulder, I'd probably be inclined to stew it, since there is probably a lot of connective tissue. I would think you could use any good lamb stew recipe.
  6. AP Fish on Grafton Street. I've always been happy with the oysters I've bought there.
  7. There is not a thing wrong with using a nonstick pan for eggs. Health concerns are a non-issue if you use them correctly and don't over heat them. They should never get to the point where they look shaggy. I got my last one at Sam's. The one before that came from a restaurant supply place. Both are/were heavy bottomed. I only use em for eggs. When it stops releasing cleanly, I junk em (every few years). I use clad pans and cast for virtually everything else, except for the wok that gets brought out every now and again.
  8. Sorry if I'm too late to this party, but where I live (Worcester, MA), I can always get really nice quality bluepoints for around $0.79 a piece. I wouldn't be surprised if they could do better if I bought in bulk.
  9. I think I saw Alton Brown do something like that. Last weekend I fudged a glaze out of maple syrup, mustard, apricot preserves, bourbon, dried ginger, a little cayenne powder and some black pepper. I just put the scored ham on a rack, cut side down, tented with foil, in a 250 oven for probably 4 hours or so until the internal temp was around 130, pulled off most of the fat, studded it with cloves and basted it once. Threw it back in a 350 oven. Came out great.
  10. A simple version is to simmer star anise, Cinnamon and ginger in a good quality stock (preferably in a cheesecloth bag to make removal easy). When you are assembling the soup, add some fish sauce, lime juice, cilantro, basil, your protein of choice, bean sprouts, rice noodles and maybe some chili paste.
  11. Looks great, but one question: since you go through all throuble of making what looks like a fantastic meal, why do you buy the bagged stuffing? A loaf or two of good quality white bread cubed and toasted on a sheet pan costs about the same, requires minimal effort, and makes a much better tasting final product. Add some butter, warmed stock salt, pepper and sage and maybe thyme and voila, stuffing!
  12. There are lots of good ways to make soup featuring sea bass, or really, any kind of fish. Do you have any fish stock stashed away in the deep freeze? If so, you are halfway home. Saute up some carrots, celery and onion till soft, maybe add a little tomato and whatever other veggies you like, and just poach the fish in the broth until it is cooked through, breaking it up a little to portion it out. Or add a little garlic and ginger to the saute and hit the broth with some fish sauce and/or soy sauce, some rice vinegar and maybe throw some kind of leafy green vegetable and some rice noodles and you have a poor man's pho. If you don't have the stock, a good quality canned low salt chicken or veggie broth will work.
  13. Unlike some here, I have no problem throwing fillets in the freezer. They don't taste as good as fresh, but they still eat plenty good. I am more apt to use stuff that comes out of the freezer with bolder flavors, I suppose to cover the fact that it isn't fresh. For smaller fish (sea bass, tautog, scup), I prefer to just scale and gut them and freeze them whole, but then, I tend to cook smaller fish whole anyway. I like to use up fillets within 3-4 months. Whole fish can go a little longer.
  14. I do something kind of similar in a pressure cooker. I substitute cumin and a little bit of cinnamon for the allspice, and I add crushed tomatoes and some stock instead of the tomato paste. And of course you need onions, carrots, celery and garlic. The meat gets browned, and then the other ingredients except the beans go into the pressure cooker for about a half hour. I then add the beans and cook another 10 minutes.
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