Alan's Batterie de Cuisine

[ajdover]

Gents,      As alluded to in the mini Alembic convention, NC Style thread, here are some pics of my culinary arsenal.  Most of these pictures were taken a couple of years ago when I was living in a two-bedroom apartment in the Washington, D.C. area.  I have since added to my batterie, and I also left some with my wife in Fayetteville (she did not accompany me on this assignment - good job, didn't want to have to look for another, I'd be back in two years, etc.).  However, it will give you a flavor (no pun intended) for what I have.  I've also included some pictures of dishes I've made in the past for your enjoyment.    Alan

 

 

 

 

 

 

 

 

 

  (Message edited by davehouck on May 17, 2005)

[dadabass2001]

Alan,
If I may borrow your least favorite knife, I'll try prying my size 8 1/2 loafers out of my mouth for the joke on the other thread. You're obviously beyond my realm of knowledge in matters culinary. My red-faced apologies.
I'll just sit back and absorb as much info as I can.
 
mike, the small quiet one

[ajdover]

Mike,
 
    No prob.  I know how to make the hamburger you like anyway!  :-)
 
Alan

[Bradley Young]

Alan,
 
That explains things.  You actually *have* technique.  I just try not to remove any flesh.
 
I just like the fact that the santoku is versatile, and I wasn't kidding about the mayonnnaise.
 
I'm pretty good at grilling, though.  I'll grill anything.  I even barbeque* on my grill.
 
One of these days, I'm going to bake a cake on my grill.
 
I'm going to be in Charleston this summer; any suggestions on restaurants in the area (say, within 100-150 miles)?
 
Brad
 
* I live in the northwest, but I know the difference between a barbeque and a grill.

[ajdover]

Brad,
 
   Santoku, if I am not mistaken, mean all purpose in Japanese (it actually means three parts, three things, three uses, three good things, etc., depending on which reference you use.  This refers to slicing, dicing amd mincing.)  Hence the versatility, I guess.  
 
   I've just never been as comfortable with them as others have been.  I was trained to use a standard chef's knife, and I miss the pointiness of them vice a santoku shape.  I tend to use a chef's for just about everthing, and I use the tip for delicate work.  A santoku just doesn't have the same type of tip and that's why I prefer a traditional chef's knife.
 
   Grilling and BBQing - I'm glad someone I know knows the difference!  So many folks think that throwing food on a grid directly over the heat sources is BBQing ... in isn't.  That's grilling.  BBQing is cooking food (usually a relatively tought cut of meat high in connective tissues, which has been marinated in an acidic marinade, dry rubbed, or both) using low temperature heat (175F to 250F) away from the heat source for a relatively long time (hours).  
 
I have two grills in my backyard ... a Weber Genesis Silver C for grilling, and a Klose Manufacturing (www.bbqpits.com) hand-made BBQ cooker.  I use the Weber when I just want to whip something up quickly, and use a foil bag with wood chips for smoke.  It's not a wood or charcoal grill, but it's close.  When I want that smoky flavor, I crank up my cooker.  I can also grill in the firebox of the cooker, so I can still hardwood charcoal grill if I choose.  Of course, it's absolutely outstanding for real BBQ ....
 
It is defintely possible to do a cake on the grill, you just have to be careful about choice of fuel.  You need the cleanest burning fuel possible, and that is hardwood charcoal (as far as I know!).  Hardwood charcoal is wood that has been burned in the absence of oxygen for the most part.  It burns cleaner and hotter, and you get less of the smoky flavor from it.  I don't know if you'd want a smoky cake, but it would behoove you not to use regular briquettes or wood.
 
Charleston - I'll do some research and get back with you.  I've never been there myself.  BTW, Charleston is about three hours from here (Fayetteville).  If you have the time, you can always stop here, and we can cook together!
 
Alan

[keith_h]

Brad,
 It has been a couple of years since I was down that way but I liked the Southend Brewery and Smokehouse.  The food wasn't bad and they had a good selection of brews. I particularly like their Red Ale. Another place I liked was Fish Restaurant. One place I probably won't go back to is AW Shucks seafood restuarant. They seemed more interested in selling T-shirts over food. It was not bad just ordinary in the vain of Applebees or Chiles.
 
One thing I liked about Charleston, the couple of times I've been there, is it an easy town to walk around. Closer to the water you have the historic area and shops but a few blocks inland you have a modern downtown shopping district with all the big name stores. The only thing I found a little troublesome was locating parking.  
 
If your into history you have Fort Sumter. There is also Fort Moultrie which I prefered since you are not limited on time like you are at Sumter.
 
If you've never been there before I think you will enjoy it.
 
Keith

[bracheen]

I've been told that I have a weird sense of humor and the first thing I thought of when you mentioned how many knives you own was the recent thread in which you asked why anyone would need more than four strings.
 
Very impressive array of gear.  I was going to ask how you store your knives but the photo answered that.
 
Charleston gathering?  Count me in!  I've never been but my wife has and loved it.
 
Sam

[ajdover]

Sam,
 
   I didn't ask why anyone needed more than four strings, I just wondered what would lead someone to play them since I've never really felt the urge myself.  I was just curious about that since I see so many 5 and 6 string players these days.  As I noted in that thread, I don't personally get it, but it works for others.  Again, curiosity got the best of me.
 
Most of my knives I bought out of curiosity.  I wanted to get a feel for what's out there, and the only way to do that is buy one and put it through it's paces.  This is how I've learned that I like heavier knives as opposed to the Japanese ones (which have thinner blades, but are razor sharp).  Heavier knives just feel better to me, though I do use the Japanese models I have for certain things.
 
Same goes for pots and pans.  I wouldn't buy Calphalon since it's difficult at times to see what a fond looks like on their anodized models.  I prefer All Clad and Falk Culinar.  Bourgeat copper is beautiful as is Mauviel, but it's very heavy and difficult to keep shined up all the time (it looks like crap if you don't).  As a result, I use All Clad for most things, and my heavy copper for sauces, stews, etc. where I don't have to toss things as much in the pan.
 
Knowing what I know now, would I have bought all this stuff?  Probably not, but I had to buy it all to find out.
 
Besides, you can never have too many knives, pots and pans, or other cooking implements.  Ya have to eat, you know?  8=:-)
 
Alan

[bracheen]

Alan
 
Sometimes my dry sense of humor gets the better of me. This is obviously a subject you are passionate about and it's great to have that.  I for one appreciate you sharing your knowledge.  Now I'll just go sit quietly in a corner to listen and learn.
 
Sam

[Bradley Young]

Alan,
 
Don't worry about doing any research-- I was just wondering, since you are only 3 hours away, and obviously a gourmet.
 
I consider myself a barbeque snob (oh, the irony of putting those two terms together!), and I love to try the barbeque from different regions.
 
I have fallen in love with mustard based barbeque sauce (I spent a while in Columbia, SC).
 
Since we're on the topic, I have to ask one of my favorite barbecue questions, namely: if someone tells you that they are serving barbeque, what type of meat do you expect to be served (i.e. beef, pork, chicken, etc.)?
 
I'll go ahead and give myself away: I sincerely believe that pulled pork is the standard form of barbeque.  I've gone in to barbeque restaurants, and they don't even serve pork!  Unbelievable.
 
Some of my favorites:
 
Jack Stack's in Kansas City
I forgot the names, but there were several places in Charlotte, NC and Columbia, SC that were excellent.
Johnny Reb's in Los Angeles (no kidding! L.A.)
 
I'm planning to build an outdoor kitchen, so I'm looking at smokers/barbeques, but I'm leaning more towards Lazy-Q like:
 
http://www.bradleysmoker.com/home.htm
http://www.cookshackamerica.com/
 
I may just take you up on that invitation, too.  I don't think I'll have my bass by then, but you never know.
 
Brad

[keith_h]

Brad,  
Your bringing up a subject more volatile than religion in the Carolina's. :-)  
 
All good BBQ should be pork, preferably whole hog but butts and picnics are ok. I personally prefer Eastern NC BBQ which uses a vinegar and red pepper based sauce served on the side. There are heretics in the western part of the state that will tell you the sauce should be based on tomato, vinegar and red pepper (still served on the side). I just don't understand why you would want to cover up that wonderfull pork with tomatoes. :-)
 
But seriously there are a number of regional styles around here that are all quite good.
 
Keith

[ajdover]

Brad,
 
   If someone tells me they're serving barbeque, I always ask them if they know the difference between grilling and barbecuing.  If they can't tell me, then I know it's probably something grilled.  As I stated previously, most folks don't know the difference because so many manufacturers, restaurants, etc. call something barbequed when it isn't.  Think about barbecued chicken sandwiches - usually they're nothing more than roasted chicken with a bbq sauce slathered on at the last minute.  Doesn't make it bad, it's just not true 'cue by a strict interpretation of the term.
 
I expect that all of the above may be served, but one thing is constant - it is cooked low and slow.  If it's not, it's not 'cue.  Again, doesn't make it bad, just not 'cue.
 
You may wish to look into making your own cooker.  The Bradley is nice (they have one in Kitchen Stadium on the Iron Chef America show on Food Network), but they require you to use the little briquettes.  The Cookshack is also nice, but I wonder if you can do both cold and hot smoking?  They way they're built, I don't think so.  Cold smoking is done at temperatures of about 70-100 degrees, and it's hard to do that in a single chamber (I've tried it).  The Cookshacks are electrostatically controlled for 100-250 degrees, so if you're looking into cold smoking, say, salmon, or bacon, they you may wish to build your own.
 
Building one's easy.  All you need is two chambers, some dryer or metal ducting, metal flashing or other material to seal off the ducting, a hot plate of some type, a cast iron skillet, and a small fan.  Basically, you can make racks in one chamber, hang or place the meat on the racks/hooks, run the ducting to the other chamber, then place a fan (run electrically) in or near the duct to guide the smoke into the main chamber, and place your hot plate/pan in the bottom of the second chamber.  The fan will move the smoke into the main chamber, but becuase it is ducted it cools and therefore does not cook the food.  Like I said, if you're doing bacon, salmon, other smoked fish, etc., this is what you'll need.  If you're doing hot smoking, then a BBQ cooker will do.  
 
I have a small hamper type smoker at home, and I've done hot smoked salmon with it.  I'm going to put a rheostat in it so I can control the heat, and therefore the temperature for cold smoking, since I do cured/smoked salmon at home.  I picked it up at BBQs Galore (www.bbqgalore.com); you might want to take a look at their site.
 
Each part of the country has their favorite form of BBQ as you know.  For myself, I love it all - chicken, beef, pork, just about anything.  I have cue in Texas, KC, Memphis, and in Carolina.  Can't say there is a style I don't like.
 
Anyway, best of luck in your search for the greatest cue!
 
Alan

[palembic]

oh guys I just loooooooooooooooooo-ove this club. You learn  A LOT. It's all about basses you know hehehe.
Anyway ...I am sitting in the corner together with Sam. We're just lurking our beer bottles and listening. Happy when someone throw us a bone!!!
 
Paul the bad one

[ajdover]

Paul,
 
    This club is about Alembics and basses?  You mean I've been in the wrong place all this time?  ;-)
 
    I'm full of useless culinary trivia ... just ask me!
 
Alan

[bob]

And to think I was worried (well, not terribly) about getting into trouble for asking about the knives in the other thread...
 
Like Paul, I love these little digressions, and share a certain passion for cooking (and the food, of course).
 
I'll ask just one question for the moment: the first picture here is really great (seriously - you look extremely professional), but I can't for the life of me figure out what that sculpture-like thing is (and yes, Rory, I have my magnifiers on).
 
The closest I can come up with is an 'egg basket' that is sometimes used in Chinese cooking, though I don't know how you would get it to close into a round form.