Recent content by DWolf

Mark - it's a definite must do. People near and far will worship you for making this gravy. They will erect statues in your honor.

That sounds fantastic. How did the skin come out? The one time I smoked duck, the meat was great, but the skin wasn't good at all. BTW - I hope you kept the carcass. I used mine to make an incredible smoked duck stock. I used it for soup, and to make this killer gravy that when poured on...

Victor, I've smoked a duck a few times and it's come out tasting great... BUT... smoking won't give you crispy skin. The fat doesn't render in a way that you'll get the skin you're looking for. You can try putting it under a broiler or in a covered very hot (i.e. 450+ degree grill) and hope...

I completely agree with Kent. Never boil stock or the result is very cloudy. Even if you go through the clarification process, you won't have a clear stock if you've overboiled it.

Ron, I've made stock from brined birds often with very good results. The amount of salt that remains in the carcass is really minimal and hardly detectable, if at all. Also, since the applications for turkey stock (e.g., soup, sauces) usually require some salt anyway, you're unlikely to have a...

Mike - glad you enjoyed it. It was really an experiment. Glad it succeeded. Happy Holidays

This evening I made a turkey meatloaf on the WSM that turned out far better than I ever expected. The basic recipe was: 1.25 pounds ground turkey (I just bought the regular stuff, not the "lean") salt 1 tsp paprika 1/2 tsp cayenne 1 tsp black pepper big pinch of cumin 1 egg 1/3 cup coarsely...

George, I've used my Lodge dutch oven for years. I particularly like using it in winter when I put in the fireplace. I got the one with the original finish and it seasoned easily. Food cooked in it just tastes great.

Gerry, I also make my own flavored vodkas sometimes. A couple of thoughts: 1. Put a fresh good quality basil leaf in a shot glass and add your favorite vodka; chill for about an hour and enjoy. 2. As for cooking, I don't buy the commercially flavored ones as I think they all taste a bit...

James.. you're approach to the pineapple is the same as I've used for years and it works fine For peaches, the key is to use freestone ones that are just BARELY underripe. Dont use rock hard ones but dont use ones that are really soft either. I split them in half, remove the pit of course...

Rita - I'm surprised you're having problems w/shallots drying out. I guess I've been lucky. Generally I find they keep fine for 2 weeks on the counter as long as they have air circulation so they don't get moldy. You can always keep them in the fridge.

Jeremy - since the original posting I have indeed made this recipe with salmon.. and you're right, it works great. The key is to cook the fish just until its done (i.e. it's just turned opaque all the way through), don't over do it or you end up with chewy bits in the spread. Enjoy!

YOur excellent recipe for Hot Kraut is very much like Korean Kimchee. I guess preserving cabbage in salt and spice is popular on both sides of the world. The main difference between kraut and kimchee is garlic. Koreans add a lot of garlic to the mix and it makes for a really great dish. You...

The recipe Keri posted makes Great mashed potatoes. One variation I've had success with is to simmer the roasted garlic in the half-and-half for about 10 minutes; then puree it using either a regular blender or stick blender. Add this mixture along with the butter and S&P to the potatoes...

Bill - enjoy your knives. For what it's worth, I've found my Forschner chef's knife to be outstanding. It really keeps an edge and is very well balanced. I've had it for over a year and kept it sharp just by using a steel on it regularly. I reach for it even before my much more expensive...