mudlady... you might give this a try. Jasper White makes the best chowder I have ever tasted and following this method it is easily reproduced at home. NEW ENGLAND FISH CHOWDER by Jasper White To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’2equire you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder. 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 2 tablespoons unsalted butter 2 medium onions (14 ounces), cut into 3/4-inch dice 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon) 2 dried bay leaves 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick 5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort) Kosher or sea salt and freshly ground black pepper 3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed 1 1/2 cups heavy cream (or up to 2 cups if desired) For garnish 2 tablespoons chopped fresh Italian parsley 2 tablespoons minced fresh chives 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned. 3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. 5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes. 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

I try to salt everything at least 24 hours in advance. And I like to uncover and let the meat air dry in the fridge if not the night before than in the morning. This makes for the perfect skin on turkeys and chickens. I prefer baby back ribs cooked on the grill. They only take about an hour give or take depending on the size. I'm not a fan of sweet bbq sauces, so I usually make Greek style ribs. Home Cookin Chapter: Recipes From Thibeault's Table Greek Ribs ========== 1 or 2 Racks of Baby Back Ribs 2 to 3 garlic cloves Dried oregano Juice of 1 to 2 lemons Lemon zest (Optional) Salt and pepper . Mince garlic and press with back of knife to turn into a paste. (or use a microplane) Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if using. Squeeze juice of whole lemons over ribs a few hours before cooking. Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat. Heat grill to high (both sides) Place ribs on one side of grill and turn that side off. Cook, turning occasionally until ribs are tender. On my grill they take about 45 minutes to an hour depending on the size of the ribs but could take longer depending on grill being used.

I lover nitrates and nitrites used on my meat! It's converted into nitric Oxide and helps with brain function and blood flow. Excess nitric Oxide is then converted to Nitrate and passed in the urine. If there is NITRITES in your urine it means nitrate is being converted into NITRITES and indicates a urinary track infection, and will cause frequent trips to the toilet with reduced flow. The only bacteria I know that converts nitrates to NITRITES is in the dirt, not the body. It's not the meat, nitrates or nitrites causing your problem, so you need to see a doctor about it. There are a couple of other issues I won't mention because I'm not a doctor but both are serious so ask you doctor! Protein is processed with UREA removed as a waste product , which is removed by the kidneys into the urine stream, but I do not believe it would be drastic enough to get you up 5 times a night. Ask your doctor. I know people using the keto and caveman diets and never had problems from excess urination. I do think when you eat vegetables you don't consume enough protein anyway to compare the two sources of protein. Protein is protein regardless where it comes from and processed the same way. To get your daily requirements of protein form vegetables you'd need to eat almost 8 cups of green peas, do you do this, or something comparable? Ask Lilly, who's been a vegetarian for ever and it's not eating a salad and calling it a day. It takes a lot of knowledge and work to live off rabbit food and still live. The body is a marvelous chemical processing plant but you need to know what to dump into your stomach to get what you need.

I suppose it not too fussy if you have a meat grinder and don't consider using it fussy, lol. Pretty similar process to making sausage. Not sure it's really a recipe though I might have portions written down somewhere. I will check :) I get 20-25 pounds or so of meat cuts. Usually half lamb, the other half pork, beef, sometimes some chicken if I'm short a bit. 3-4 big yellow onions, 5-6 heads of garlic. Fat fistful each of parsley, thyme, marjoram, and oregano from the garden, sometimes extra oregano. Rosemary, about 12-16 inches or so worth of sprigs- sometimes I get shorties or sometimes it's just a few longer ones. 3 or so tablespoons black pepper, couple tablespoons kosher salt. A bit less of cumin and coriander. A wee bit each of cinnamon and nutmeg. A goodly glug of red wine vinegar. I'l eighth up the onions and freeze them, and the shucked garlic. I do the meats on a rough grind to get them to mince, mix, then run them fine with the frozen onions and garlic. Mix in the seasonings. Run the mix twice more through the grinder, chilling between grinds. Then chill again overnight to let everything marry before baking it off the next day. I don't time it, I put a probe in it and set the alarm for 145. Kill the oven, let it sit in there for a half hour before taking out and letting cool. Cut into blocks, vacuum seal, and into the freezer. A faster and easier version is just to make a meatloaf of half ground lamb and half ground pork or beef, Greek seasonings and bake. I just do the whole grind and huge loaf because lamb is expensive and it's cheaper for me to do it from cuts and grind my own. I've also done the shaved meat version. Take a semi-frozen pork roast and some chicken breasts, run them through the meat slicer to make it real thin.. Mix with seasonings, let sit overnight packed in the pan, and then bake. I tend to prefer to use my 1/3 6" deep hotel pan for that though. I bet that version would work well with the meat press.