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I think there are two possible explanations: First, I've noticed over the years that fish (especially "snapper") from different regions have distinctly different cooking characteristics, especially in regards the sking curling. Snapper from cooler northern water tend to flatten out relatively...

There are safety guidelines for reusing brines which I know from when I had a small business smoking fish and meats and saving a few pennies meant the difference between a profit and a loss. I will give in on this one though as homes rarely meet the strict health guidelines that businesses need...

Brines can be re-used a number of times, just boil them in between uses to kill off anything that may be present, strain to remove coagulated protein and store in the fridge.

Ice Wine I'm a huge fan of wines from Ontario, especially the Niagara region. We first discovered them when we attended a Niagara region food and wine event 3 years ago, and have gone back every year since. World class whites and reds, and amazing ice wines. We came home with 4 cases of mixed...

You can also readily find crabmeat that has been pasteurized and canned, with the all the shell removed; no picking. It's every bit as good. Phillips is one of the best brands.

If you consider that the best Balsamics you can buy are aged in barrels 25, 50, 75 years and more, it stands to reason that the shelf life should be pretty much indefinate.

If I'm not mistaken, it's still illegal to sell wild striped in bass at this time; all you can get is the farmed variety, which isn't actually striped bass at all but a hybrid. In Long Island it should be readily available in season, though I can't guess as to the price (I pay between 4 and 5...

The texture you're looking for requires a longer cook time at a lower temp. I usually let pork butts go for at least 6 hours at a temp of around 225. You need that long, slow cooking to break down all the connective tissue and collagen and get that succulent texture.

Next time, try champagne with fatty/salty appetizers; You'll be pleasantly surprised.

While there is a grading system used for pork at time of slaughter, it is not a major factor at the foodservice level and you will generally not see pork sold by grade as with beef.

Heya :D Glad to finally be here. Been a busy time for me; looking at a job change, working on the house and just got back from a wine and food thing in Canada. Hello to everyone.

Chilean Sea Bass (Patagonian Toothfish) has a large flake and high fat content, making it ideal for slower, longer cooking. I've never grilled it, and it wouldn't be my first choice. I prefer to sear it until it has nice crust, then either finish it in the oven or braise it (I've done it in...