sbp's Profile
What would you call the shape of this knife?
Thanks. I've seen plentyof this shape in Chinatown shops in NYC and Flushing, but never with such pronounced rings. I'm sold.
What would you call the shape of this knife?
You can't tease us like this - that cutting board is amazing. Where did you get it?
Som Tam Watermelon Salad: Would it work?
Yes, good point. But this is not an adventurous group, so I'm already going out on a limb with dried shrimp and fish sauce! The rest of the meal is pretty tame, though.
Som Tam Watermelon Salad: Would it work?
Great. Thanks all, I think you're all onto something. This is going to be for a group of 30, but I have a BIG bowl and a composed salad with the onions and beans on top would look great.
Som Tam Watermelon Salad: Would it work?
I'm considering making a watermelon salad with red onions, green beans and som tam dressing (lime juice, palm sugar, chiles, fish sauce, dried shrimp, peanuts, etc...). Anyone tried it before? Do you see any reason it would not work (porosity of watermelon)?
Instant Read vs. Leave in Thermometer
That's what I have for my remote probe. Works great, but as you noted, the instant read does different things.
Instant Read vs. Leave in Thermometer
Well, until this afternoon, I made do with a remote probe thermometer. I JUST got my Thermapen today, and it so happens I'm smoking 5 top round roasts. The instant read is coming in very handy because (a) this cut is not as forgiving as, say, short ribs or a pork shoulder - I need medium rare, which means 125, and (b) I can quickly take temps from all the roasts and in various parts of each. I'm seeing some wide swings depending on location in the smoker (even within 1 roast), so relying on one probe in one spot in one roast would have been tough.
Why do you continue shopping at CostCo? I am underwhelmed. What do you appreciate about the warehouse store?
The article is wrong in that in NY, alcohol (other than beer) cannot be sold in a store selling other things. No supermarket sales, no 7/11 sales, etc... - only liquor or wine stores. The only way around this is for the store to have a separate building/entrance and separate ownership.
Why did my pie come out runny?
Wow. HE'S judgmental and yet he thinks a store bought pie is better than home made? You shouldn't even bother. PS: I use tapioca, grind it in a coffee grinder to a powder so I don't get big pearls in the pie. Sometimes it comes out too thick. I'm not big on precision in pies.
Better Alternative to Edible Arrangements?
Have a business acquaintance who just had his first child, and we're looking to send him something. Is there some alternative to Edible Arrangements (or FTD for that matter) that is really good food? He's in Northern NJ.
Why is the Olive Garden so reviled?
So funny, because I always think "how does showing this awful looking stuff drive people to the restaurant?" Like when Denny's shows pictures of it's Grand Slam and everything looks so antiseptic - no hint of browning on the eggs, sausage, etc.... Or Arby's showing off a roast beef sandwich where you can see square blocks of "meat" in the slices.
What are you baking these days? May 2012
De nada, hoping it works! Keep trying to get that shiny look and glacage seems to be the way to go.
What are you baking these days? May 2012
Never made it before, so I think I'll hold off retailing till I know if it's any good!
What are you baking these days? May 2012
My daugther is not big on actual cake, so for her birthday she asked for something with peanut butter mousse. I'm in the midst of making an entremet with a brownie base, peanut butter mousse interspersed with layers of chocolate covered peanut daquoise, covered in a chocolate glacage. I need to freeze it, so I'm hoping covering the dacquoise in chocolate will keep it more stable.
Visitor -- Coffee? Chinatown? Good Bar for a Single Lady?
Four Barrel coffee in the Mission District (375 Valencia St at 15th) was pretty amazing.
What are you baking these days? May 2012
Made a big batch of salted caramel brownies. Cheated a bit, since it was part of a dinner for an entire softball team and parents. I made the fleur de sel caramels from Chow (no chocolate dip). Cooled and cut into pieces. Then made a boxed brownie mix, enhanced with some extra pudding of black cocoa, butter and espresso powder. Let the brownies bake for about 10 minutes, then dropped caramel squares throughout. Completed baking.
I'll be making this again.
Anchor Bar Wing Sauce Recipe?
I worked in a wing joint up the street from Duff's around 1978, been eating wings since before that, of course. I think the Anchor Bar folks like to embellish the recipe in interviews to make it sound more complicated than it is. Back in the 70's, in Buffalo, it was pretty much common knowledge - Frank's Hot Sauce and Margarine.
Frank's has been dumbed down since then, it's no longer nearly as hot. I'll add a drop or 2 of neutral extra hot sauce to get it back where it belongs.
Soft Shell Crabs
Love soft shells. A trick from David Rosengarten. When pan frying, line something heavy with foil (I use a cast iron pan) and put it on top of the crabs. The weight forces out a lot of water.
Tough NY Strip
My experience is that frozen beef is always tougher and drier. Freezing bursts cell walls when the water turns to ice and expands. When you defrost, it leaks out and is not coming back.
St John USVI 2011 Recap
Green Mango salad sounds like Tom Sam, which is tradtionally made with green papaya, but often substitutes green mango. Doesn't sound odd to me.
Suggestions: sandwich toppings and side dishes for large group
Sriracha - mmmmmm. For me, great, for them, not so much. But I could add some to the honey-mustard and BBQ sauce. just enough for a slight kick.
Suggestions: sandwich toppings and side dishes for large group
Good point, but I still have to cater to the crowd - it's not a goat cheese group. I could try sprouts/arugula. But I stopped at fairway and did find some Wild Thymes cranberry preserves. I'm going for "summer" by making the BBQ Cranberry sauce.
Suggestions: sandwich toppings and side dishes for large group
Just occurred to me - will I be able to FIND fresh cranberries this time of year? (I'm in Suffolk County Long Island). Fairway, maybe? Or will I need to improvise with frozen or preserves?
Suggestions: sandwich toppings and side dishes for large group
Thanks all. Yes, I will be leaving toppings out for fix your own, I was just listing what I'd be setting out. And I'll be doing a blueberry crisp and brownies for dessert. Like the hummus, grilled vegetables and gravy idea.
I'm skipping burgers and hot dogs because we always have that (frozen burger patties) - looking to do something else. But I think cous cous/taboulleh is too "out there" for this group.
Suggestions: sandwich toppings and side dishes for large group
So...I volunteered to handle dinner Saturday night (2 weeks from now) for a group of a dozen teenagers and parents (about 30 total) at a Marriott Residence Inn. Will have access to the hotel room kitchen (stovetop, microwave, full fridge, but no oven) and an outdoor gas grill. I also have to consider a black pepper allergy, so store bought shortcuts will be tough.
My plan is to cure a fresh ham (city style brine), and a few days beforehand, smoke a turkey and the ham. On Saturday, I'll reheat the meats on the gas grill (glaze the ham then) and make sandwiches.
For the turkey, I was thinking of making a cranberry barbecue sauce and traditional stuffing, to make "Thanksgiving leftovers" sandwiches. I also have home cured bacon, which would go nicely. Any ideas on complementary additional toppings? (Sometimes see cream cheese for Turkey/Cranberry, odd as it seems)...
For the ham, I was figuring on whipping up a quick honey mustard, adding some swiss cheese, maybe caramelized onions. But I'm drawing a blank beyond that. Since both the ham and turkey will be hot, I wanted to stay away from lettuce/tomato.
For side dishes, I was thinking a green salad, cole slaw, and maybe some roasted garlic/rosemary new potatoes. But I'm open to something more interesting, complementary, and easy to prepare in advance and reheat.
Thanks all!
Pad Thai - The Non-Thai Dish That All Thai Restaurants Are Judged By
Touche. And let's not forget, every spicy Thai dish, Sichuan dish, Korean dish, etc... are actually South American dishes.
What everyday dishes don't you make?
Pasta salad. Cold pasta soaking up liquid for hours and hours until it is mushy when eaten is just not appealing to me.
SCALLOPS - How to find a simple recipe
Buy DRY scallops. Season with salt and pepper. Melt some butter and a bit of oil (so butter doesn't burn) in skillet. Get very hot. Sear scallops till a good crust on one side. Flip for just a few seconds on other side. Serve.
where can I get a great Cheesesteak, with a menu full of stuff for everyone else?
Di Nic's pork SHOULD be the sandwich of Philly.
