Archive: Around Town

	A few years ago, my heart stopped functioning properly. A cardiac artery was blocked, and I felt some strange and scary symptoms. The blockage was relieved with a stent, and the hospital that installed it included a detailed lecture to all such patients. They don’t want to see us again. Heeding that information has kept me healthy, and I want to share what I’ve learned.

Recently, a culinary crisis stuck: Lansing Market ran out of rabbit! The meat manager told me that it had been selling very slowly at first, then it started to move, and suddenly it was gone. That's both good and bad. Bad for us when we want some delicious meat in the slow cooker, good in that we've made rabbit that popular.

Our meat guy said more is coming; just be patient. I told him the same thing had happened to me when I raised rabbits and sold the meat at the Ithaca Farmers' Market. At first, it hardly sold at all. It gradually picked up as word got around, until I couldn't grow rabbits fast enough. Then severe injuries from a traffic accident closed my booming meat business (rabbit and chicken) for good.


But no such catastrophe has ended Lansing Market's stocking of fresh-frozen rabbit.  It's just selling too well, and the producer's trying to catch up.

If you really must get some rabbit if the Market's out, the closest source is Interlaken. A couple of miles north of town, turn left at the sign advertising the country market, and about a mile up on the right is an Amish market much like a small Sauder's. I asked, and yes, he has frozen rabbit. My bride was excited to find frozen chicken hearts.

Staying hale and hearty partly means knowing your food and how to prepare it. As a bonus feature today, I want to recommend a few of my favorite chef tools that you won't find in a kitchen supply store.

Welding gloves: These work far better than so-called oven mitts and grill mitts, and they last. Better price, too. Perfect gift for a serious cook. Our local CarQuest has them in an attractive off-white.

Recoilless hammer: A smart rap corrects warped pots and pans so they sit flat on the burner like new. It's made for knocking out fender dents, after all. Just lay the pan face down on a towel, with the handle off the counter, and whack it. A recoilless hammer looks like a one-piece black plastic hammer. Bought mine in Big Lots.

Five-gallon bucket for brining turkeys: Put in two and then three gallons of water and mark the levels on the outside with a felt tip pen so you won't have to measure every time. Label the bucket so you won't dirty it by mistake. To use it, though, you need either vast refrigerator space or cold weather.

Rubber mallet: America's Test Kitchen is right. Nothing beats a rubber mallet for pounding out boneless chicken breast, whacking apart frozen chunks of anything, or safely hammering the back of a knife or cleaver to split a winter squash. Very cheap at discount stores.

Multitool: Mine's a Leatherman, and I wouldn't be without it in my apron pocket. The screwdrivers will tighten loose handles and cupboard doors. The pliers will grab that hot steamer basket or grill rack. The file will tame sharp corners and edges. The scissors will cut almost any small thing, even wire, and save digging out the kitchen shears. And it's dishwasher safe. Just don't bother with made-in-China, hard-to-use imitations.

Shop apron: My favorite chef's apron is called the Best Damn Fire Hose Apron, from Duluth Trading Company. It's made sturdier than anything sold for cooking (fire hose fabric!), and the bib and side pockets really hold stuff. It even has sturdy, Velcro-fastening loops port and starboard, suitable for side towels.

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