Playing with my food, and other things...
Quarry not prey
Last updated:
2/4/2007; 4:21:56 AM


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Paul/Male/56-60. Lives in United States/North Carolina/Carrboro, speaks English. Eye color is brown. I am skinny. I am also cynical. My interests are All Music/All Food.
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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Monday, November 25, 2002

Another Buckeye at No Code laments the predictable carnage on High. That was nothing, David. I was there 14-11 1972, sitting beside the Michigan band, a Sousaphone player to be precise, listening to the bass lines of "Hail To Our Conquering Heroes" time after time, my sole solace being a thermos filled with Drambuie. I eventually began sharing it with the Sousaphone player because he was the only person nearby in that Buckeye ticket hell.

At heart, we were both just musicians. He sounded better with loose lips. I developed an arcane appreciation for the Michigan Fight Song. His timing went off a sixteenth or so, but in the right direction it seemed.

Time after time, OSU stopped Michigan drives within the 10 yard line, right in front of me. With only seconds left on the clock, the victory nearly certain, an urgent need to join the throng gathering behind the north goalpost overtook me.  We surged onto the field with time still on the clock - but Woody jumped over the sidelines, screaming, waving his arms frantically, shaking his fists, and making 500 rowdy Buckeye fans simultaneously shit themselves out of pure primal fear.

I staggered home.

Next morning, still in a daze, I walked to the corner of Lane and High, where previously there had been a 50-foot gas tank waiting to be buried at the Shell station. It was gone. I followed its path of carnage down the hill, past flattened street signs and dozens of crushed bottles, but only one dislocated fire hydrant. It had come to rest in the High Street cavity, at 15th and High, near Long's Book Store.

The Columbus Dispatch said little, maybe the now forgotten Citizen-Journal said less - too few brain cells, too many competing stimuli to say for sure. These were "high-spirited youths", never to be confused with those "outside agitators" or "student protestors" who, with an assist from the Kent State marksmanship of the Ohio National Guard, had shut down all Ohio campuses a long-forgotten 2 years earlier.

What does it feel like when an entire city has a hangover?

Better than losing.


7:59:18 PM    comment []

Wow! - I just opened the latest Sausage Maker catalog automatically to page 25 (aside: that's important because I rented two Necronomicon movies this weekend, The Evil Dead and Army Of Darkness) and right there was the T-15 Vacuum Meat Tumbler. It's $895 and maybe a little small - the stainless steel drum itself must be about a foot in diameter max and maybe 15 inches long (hard to tell, they only give the measurements of the entire unit - 19.5"L x 12"W x 13.5"H with the drum on the motorized stand). It also has a hand vacuum pump, though the fittings do look like they'd work on a FoodSaver vacuum sealer. It rotates at 8 rpm.

When I mentioned that I vacuum-brined the turkey breasts I smoked last week, I might have been a little skimpy on the details. I use the largest available FoodSaver canister, which I think is 6 quarts. I put the turkey breast in and then put in enough tap water to cover it, take out the turkey, then measure and discard the water. Then I measure out proportional amounts of sugar and salt and add water until it equals the volume discarded (or q.s. = quantity sufficient = close enough for kitchen work).

Most brining recipes call for 1 cup kosher salt per gallon and an equal amount of sugar, but I use about half that amount after a couple of birds came out way too salty. A typical brining time is 8-12 hours, but two hours in a vacuum is sufficient. In a vacuum tumbler, the meat is gently tenderized from being rolled around inside the cylinder. Maybe I can rig up that multipurpose PastaDrive to do the same thing with the FoodSaver canister.

However, I can heartily recommend The Sausage Maker's larding needle at $32.95. You don't have to put fat in your roasts, you can insert whole cloves of garlic or anything else that will fit in the 1/4" slot.  

 


5:29:30 PM    comment []

Yikes! My apologies to anyone here in the last half-hour who got the MIME picture. I was testing sending HTML by remote email and this test really failed. Ugh!
2:45:39 PM    comment []



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