tag:blogger.com,1999:blog-8594129951146629165.post8337216922934263307..comments2023-10-18T05:03:55.234-07:00Comments on Around the World in the Hetzel Kitchen: Germany: The FailureHetzel Kitchenhttp://www.blogger.com/profile/07778189740199480334noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8594129951146629165.post-75034779789724876222014-11-11T19:09:32.796-08:002014-11-11T19:09:32.796-08:00Hmmm...I didn't think of somewhere like Whole ...Hmmm...I didn't think of somewhere like Whole Foods. I could walk to one in Virginia, but I don't even know where the closest one is to here. Good advice though - and good info as always!Hetzel Kitchenhttps://www.blogger.com/profile/07778189740199480334noreply@blogger.comtag:blogger.com,1999:blog-8594129951146629165.post-53902441923952244672014-11-11T19:06:08.195-08:002014-11-11T19:06:08.195-08:00Absolutely. I will bring my cookbook in a heartbe...Absolutely. I will bring my cookbook in a heartbeat if he wants to do it.Hetzel Kitchenhttps://www.blogger.com/profile/07778189740199480334noreply@blogger.comtag:blogger.com,1999:blog-8594129951146629165.post-87563787460578906922014-11-11T19:05:27.904-08:002014-11-11T19:05:27.904-08:00I do make stock with chicken bones often, but neve...I do make stock with chicken bones often, but never something as much of an undertaking as this! I didn't know he did GAPS for a while.<br /><br />I think anything with a rye crust sounds interesting - I love rye bread!Hetzel Kitchenhttps://www.blogger.com/profile/07778189740199480334noreply@blogger.comtag:blogger.com,1999:blog-8594129951146629165.post-39593581565918688912014-11-11T18:11:48.992-08:002014-11-11T18:11:48.992-08:00If you want to get all culinary-technical, demi gl...If you want to get all culinary-technical, demi glace is very heavily reduced (simmered until a lot of the water is gone) veal stock - it's thick from the lack of moisture and the gelatin from the bones, rather than from an added thickener like a roux. <br />You can sometimes find it at specialty food stores and/or butcher shops (generally with the frozen things). I know in Madison, you can get it at Conscious Carnivore, Jordandal Cookhouse, Bavaria Sausage Co, and maybe Whole Foods. <br />Making good demi glace is kind of a big pain (we're talking hours and hours and hours of simmering), so I think it's probably better to buy it - especially since it tastes kind of meh until you start mixing it with stuff, so if you've not had it plain before, you'll have a hard time telling if it's right. If you've ever gone to a good restaurant and had a steak or short ribs with a mouthgasm-good sauce, it was almost certainly part demi glace. It's a little expensive (probably $7-10 for a little half-pint container), but it's awfully good and full of flavors.Sylviehttps://www.blogger.com/profile/01554922420370284381noreply@blogger.comtag:blogger.com,1999:blog-8594129951146629165.post-15751130749488520732014-11-11T18:11:03.909-08:002014-11-11T18:11:03.909-08:00Can we draft Derek off the bench to help with this...Can we draft Derek off the bench to help with this at Christmas?Kathyhttps://www.blogger.com/profile/09577031367095976833noreply@blogger.comtag:blogger.com,1999:blog-8594129951146629165.post-13807201816518144302014-11-11T17:04:11.609-08:002014-11-11T17:04:11.609-08:00Hey Danielle, when Beckett was on his Gaps/Gut die...Hey Danielle, when Beckett was on his Gaps/Gut diet exclusively one of the things it called for that was healthy was bone marrow in beef. We could buy a piece of beef with a bone, but we found out that Meijer actually sold bones. I got the impression that people bought them for their dogs. They were in the meat section or you could request them from the butcher there. Not that it still wouldn't be a chore to make. I need to look to see other recipes for Pork Tenderloin w/a Rye crust. That alone sounds like an undertaking. Grandma Bonniehttps://www.blogger.com/profile/12976708558335814605noreply@blogger.com