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Do you hold Grudges against Restaurants? And for how long?

Went with my family to a "Baja style" restaurant that we used to like. It was empty, except for one table with four teenagers sitting there drinking sodas.

Sat down, waited. Nobody came. 15 minutes later, one of the teenagers got up and asked if we wanted to order.

We left, haven't been back.

Rabbit Meat in the Holbrook Long Island area

Pretty sure I saw it at North Shore Farms in Commack.

Mar 24, 2015
sbp in New York State (exc. NYC)

Pie help

If you have any Turkish grocery stores in town, they tend to stock frozen sour cherries and sour cherry juice.

Mar 24, 2015
sbp in Home Cooking

Accidentally bought pork loin instead of pork shoulder -- help!

Your marinade has salt in it, and if it was a fair quantity, might amount to a brine. This should help keep it moist. And second the "buy a thermometer." Cooking by time is just a step up from guessing. Too many variables (cut of meat, shape, density of muscle).

Mar 23, 2015
sbp in Home Cooking

Need tried & true Chocolate Lava cake recipe...

David Rosengarten had this trick a million years ago. Further shortcut - you don't have to make the truffle; Lindt truffles from the supermarket work fine. Just pop one into the batter about 10 minutes before end of baking.

Mar 20, 2015
sbp in Home Cooking
1

Swapping cake pans - risky or foolproof?

Yes, lower the temp a bit, and then just keep an eye on it. No need to sweat exact volume. It will be done when it tests done.

Joanne Chang's new cookbook---Baking With Less Sugar

From browsing the preview, it seems more about replacing refined white sugar with other sweeteners like honey, maple syrup, etc... (sugar) than making mostly sugar free baked goods that taste good. I haven't looked closely enough to see if the actual sugars in any format are significantly reduced.

Nevertheless, I just ordered it via Amazon. Always enjoyed her recipes, so I trust these will be good.

Mar 17, 2015
sbp in Home Cooking

Has anyone used fish tweezers?

I love how clean my Bosch gets everything - I just wish it really dried the dishes too. Always water droplets on everything - because, as I understand it, Bosh doesn't use heated drying, but relies on the residual heat from the wash cycle.

Mar 16, 2015
sbp in Cookware

EVOO Causing Bitterness in Processor Vinaigrettes?

I've read the same thing in connection with making mayonnaise. Start with regular oil, after finished with stick blender, drizzle and stir in some EVOO for flavor if desired.

Mar 15, 2015
sbp in Home Cooking

Has anyone used fish tweezers?

Needle nose pliers. Cheaper, heavy duty, multi-tasker.

Mar 15, 2015
sbp in Cookware

Brisket

And brisket being essentially a big "tough cut", you can use just about any chuck, shank, short rib, or oxtail recipe as well. I've done brisket braised in mole and it's amazing - the beefy juices and collagen of the brisket really add to the standard mole.

Braised beef short ribs, what can be done the day ahead?

One of Daniel Boulud's "go to" dishes for big events is braised short ribs in Burgundy sauce. He makes the beef a week ahead, vacuum seals it and reheats on site. So if he thinks it's a good idea, it's a safe bet.

Mar 11, 2015
sbp in Home Cooking

Haemul Pajeon - soaking up oil

Made haemul pajeon last night. It tastes fine, but I noticed it soaked up every bit of the oil it was pan fried in. It was plenty hot when I added the batter. Used the recipe from Korean Made Simple.

Any ideas, or is this just how it is?

Mar 09, 2015
sbp in Home Cooking

40% off Kodiak Cakes Mixes

The snowstorm today had my train home 2 hours late. So it was "breakfast for dinner" and I made waffles using the buttermilk honey mix. Added a bit of oil (common for waffle mixes) and there was no sticking. Crisp on the outside, fluffy and moist interior. Superb!

PS: Thanks Alpha Dog for the discount code. They actually repeatedly sent me the wrong items and told me to keep them, so now I've got plenty of brownie and cookie mix too!

Mar 05, 2015
sbp in General Topics

32 Hungry Boys

Perfect dish for a crowd, and not expensive: Pork Shoulder. 3 of them should be fine. As long as you cook it low and slow (say 220 degrees for possibly ten hours or so - a temp of 185 for slicing, 200 for pulling) it will be delicious. You can also season anyway you like. Fennel and garlic for Italian porchetta style. Oregano, garlic and cumin for Pernil. I usually smoke mine with a dry rub, though last time I did Tandoori. Either way, don't forget to salt!

Cooking time is long, but you can make it a day ahead and reheat gently.

Mar 02, 2015
sbp in Home Cooking

Slow roasted pork shoulder cooked way too fast! How to serve?

No problem. Don't try to slice, and don't try to pull. Cut it into large chunks.

Feb 21, 2015
sbp in Home Cooking

Question about slow roasting a turkey breast

Can you send it all to me? Nice crispy turkey skin is the best!

Feb 21, 2015
sbp in Home Cooking

What was the last spicy meal you cooked?

Crispy pan fried chicken with an vinegar/hot italian peppers pan sauce.

Feb 20, 2015
sbp in Home Cooking

Question about slow roasting a turkey breast

The temp at which meat is done is the same if it's 2 pounds or 20 pounds. It's tough sticking the probe in because turkey is dense meat with no intramuscular fat (marbling).

Feb 20, 2015
sbp in Home Cooking
1

Question about slow roasting a turkey breast

Doneness isn't tested by how easily a probe or knife slides in. That's for potatoes. Over 160 is overdone for white meat.

What is your go-to pie crust?

Kenji's latest from Serious Eats, though I still use 1/2 vodka per his earlier recipe.

Feb 19, 2015
sbp in Home Cooking
2

chuck roast

Chuck roast is a low and slow cut. An hour and a half is probably 2 hours shy of being "done." Put it back in a 250 oven for 2-3 hours.

Feb 16, 2015
sbp in Home Cooking

CHOW story hits a pet peeve: Telling me I don't know what I don't like

I think the real problem is you don't know what you like because you've never had mine.

Newbie questions about chicken stock (possibly dumb)

I will add that ziploc bags - seemingly regardless of brand - just don't work as well as they used to. All the "new and improved" double zippers, etc..., just seem to make them impossible to close. Then they leak. The quart bags that now sit in my drawer have the distinction of being impossible to open right out of the box. The plastic bag tears apart while trying to force the seal to unlock. Ugh.

Feb 15, 2015
sbp in Home Cooking

Ghirardelli Brownie Mix

THIS! My daughter just made a batch when I wasn't in the room and decided to put most of it in a heart shaped copper mold. Which had way too little surface area, so the batter was very deep. Sure enough, the sides released but the center, by the bottom, was more or less raw - and the only way to unmold was to dig out the center. Fortunately, with brownies, you can patch it up with the stuff that sticks and flip it over for a presentation side.

Feb 15, 2015
sbp in Home Cooking

Homemade chicken soup question

I'll definitely try that. I do like having meat from whole chickens for the soup and chicken salad - part of the reason I use whole chickens.

Feb 15, 2015
sbp in Home Cooking

Newbie questions about chicken stock (possibly dumb)

Second everyone else's comments. Other than carrots, I remove the vegetables after cooking, but the chicken is fine for the soup and chicken salad.

As far as freezing - first pour the soup into quart sized takeout containers (the tall plastic ones). Refrigerate until cold, peel off the fat, then freeze. And to save the containers, you can then "unmold", pop into a freezer bag, and plop that back into the freezer (I used a vacuum sealer for the same effect).

Feb 15, 2015
sbp in Home Cooking

Homemade chicken soup question

I do raw, young chickens (more collagen than "stewing" hens). You can't get the same body from roasted chicken, not enough collagen left in the carcass in my experience.

Chicken from the supermarket is extremely cheap, so if you want that roasted flavor, do both.

Feb 15, 2015
sbp in Home Cooking
1

Potsticker or dumplings

Not exactly, but borrowed the technique a bit. Instead of putting a big cube into the dumpling skin with the meat, I mixed the gell into the meat mixture itself. Made the dumpling extra juicy. However, when I cooked as potstickers, it splattered like crazy because any gelatin that seeped out hit the hot oil! Next time, I'll steam them.

Feb 13, 2015
sbp in Home Cooking

Potsticker or dumplings

Raw. PS: I also took some chicken stock, thickened with gelatin, chilled till it was jello consistency, then chopped up and added to the meat. Extra juicy.

Feb 13, 2015
sbp in Home Cooking