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Not tonight - I have a haddock

Growing up in Buffalo, the city's standard "Fish-Fry" fish was haddock. It fries great.

Jan 23, 2015
sbp in Home Cooking

Superbowl 2015

I just made and froze a few hundred potstickers

Jan 21, 2015
sbp in Home Cooking

Has Reynolds Heavy Duty Foil Changed?

Because they feel free to change it if no one knows what it is. Very deceptive.

Jan 21, 2015
sbp in Cookware

Indian in Hickville other than Chili & Curry

I also liked Bukhara Grill, but I believe it closed. Kiran Palace definitely lost something when the old crew left, but still acceptable. And they kept some of the more unusual dishes. You can't get Dahi Baingan or Chicken Xiacutti at the other places.

Jan 20, 2015
sbp in New York State (exc. NYC)

Indian in Hickville other than Chili & Curry

Went to Diwan on Christmas day; it was very good. No unusual dished like New Chili or Kiran Palance (another good choice), but very well executed.

Jan 20, 2015
sbp in New York State (exc. NYC)

Has Reynolds Heavy Duty Foil Changed?

It's definitely Heavy Duty, in the same oversize roll I've been buying for 30 years. It just weighs half as much as it used to. And I note the thickness is conspicuously absent from the box label.

Jan 20, 2015
sbp in Cookware

Your most elegant chicken recipe?

The roast chicken at Nomad. Google- read the NYT article. I've had it, it's amazing. There is one knock off recipe out there, but I haven't seen the real thing.

Jan 19, 2015
sbp in Home Cooking

Has Reynolds Heavy Duty Foil Changed?

Yes, I use the non stick all the time and love it. But when I need heavy duty foil (like lining the water pan on my smoker), I want heavy duty foil. And in so drastically cheapening something we've come to expect, Reynolds is effectively defrauding us.

Jan 19, 2015
sbp in Cookware

Has Reynolds Heavy Duty Foil Changed?

For the past year or so, it seems to me the "Heavy Duty" foil is no longer heavy duty. It seems just as thin as regular. If I try to wrap anything with any sort of bone, I can guarantee it will puncture. Whenever I line a sheet pan, it's always wet underneath because the stuff inevitably tears.

Did they save money by making the product useless?

Jan 17, 2015
sbp in Cookware

Cinquo de Mayo, Calverton, Long Island

Oh,you took my post the wrong way. I was just saying it's a shame a good restaurant goes out of business, but it's not unusual when it's not close to a bigger town. I'm glad you posted!

Jan 15, 2015
sbp in New York State (exc. NYC)

Cinquo de Mayo, Calverton, Long Island

Unfortunately, it's "out in the Boonies" for a lot of us, and it's hard to plan a trip to Calverton just for this. If they were in Huntington, for instance, they'd probably still be around.

What are you baking these days? Happy New Year January 2015 edition!

Just made galleygirl's pear cake. I made one change - poached the pears in dessert wine first, reduced the liquid to a glaze, and poured over the finished cake.

It's a great recipe, but the pears themselves were a bit bland to begin with (I tasted a bit pre-poaching). At that point, there's no turning back, but as you know with fruit desserts, you are sometimes at the mercy of the product.

Jan 13, 2015
sbp in Home Cooking
2

Home Cooks - How do you minimize food waste?

In addition to what's already been said -
Use a FoodSaver. Frozen meats last much longer. It especially cuts down on wasted cheese. We just don't eat cheese often enough to go through a pound before it goes south when just wrapped in parchment- particularly since I like having a variety around.Yes, I know vacuum sealing cheese halts the natural aging process - but the slight compromise in quality is more than offset by not having to throw out a hunk of mold in 3 weeks.

Jan 11, 2015
sbp in Home Cooking

Beef bourguignon too sweet. How would you have tried to salvage it?

Burgundy is Pinot, but Pinot is not necessarily Burgundy. For cooking purposes, they are interchangeable (except perhaps for hardcore wine snobs). I'm wondering if some acid (red wine vinegar?) would help cut the sweetness. It will alter the overall taste of the dish, but should still taste good. Call it a filipino adobo bourguignon.

Jan 11, 2015
sbp in Home Cooking

Help - Pulled Pork in Oven, need to leave for the night

Looks great. You definitely did the right thing by getting a thermometer! 190 is at the low end of "pullability", but it is a good trade off between pulling and moistness. Well done!

Jan 10, 2015
sbp in Home Cooking

Help - Pulled Pork in Oven, need to leave for the night

Yes; braising liquid doesn't keep food moist. It provides insulation and even temp control. The liquid doesn't really penetrate the meat much. Meat dries out strictly as a function of temperature and time. 300 is above boiling point. Once the meat temp goes above 200, muscle fibers are going to constrict and expel water.

I've made stews where the meat was totally submerged - and dry. With pork shoulder, you want to cook low and slow. I would stick to no more than 250, and remove as soon as meat hits 200-205 degrees. At that point, you can wrap it in foil and let it rest for a few hours before pulling.

Jan 10, 2015
sbp in Home Cooking
1

Help - Pulled Pork in Oven, need to leave for the night

Just a heads up, a 10 pound pork shoulder at under 200 degrees is likely going to take 10-14 hours to reach a pullable consistency. Each roast is different, which is why a thermometer is best, but six hours sounds like sliceable territory.

Turning the temp up to 300 runs the risk of drying it out. Very little wiggle room.

Jan 10, 2015
sbp in Home Cooking

"Brown on all sides"

It has been shown conclusively that searing does not seal in juices. Meat loses moisture as a function of heat and time.

Jan 08, 2015
sbp in Home Cooking
1

1.5 lbs of 'meh' grocery store short ribs

Mushroom Barley soup/stew.

Jan 05, 2015
sbp in Home Cooking

"Brown on all sides"

Yes, precisely. But where you draw the line is not critical. You could butterfly the meat to create more surface area for more searing, or do a very hard sear on all 6 sides to the point where the meat dries out excessively.

When you're roasting a 7 bone chuck roast, which is typically about 10x6x1/2, it seems silly to worry about the 1/2 inch "sides".

Jan 04, 2015
sbp in Home Cooking

"Brown on all sides"

Baking is "rocket science." Other forms of cooking are not. Don't sweat it. Browning meat before braising is done to develop flavor compounds that otherwise wouldn't be there. How much browning you get any given time is inexact at best. Just get nice sear without overcooking the meat to death and relax!

Jan 04, 2015
sbp in Home Cooking
2

Did Santa bring you any new cooking devices, gadgets, etc?

Just got the Williams-Sonoma version of the Waring indoor rotisserie turkey fryer. It differs from the generally available model in that it has a digital display.

Very nice 2.5 gallon capacity means it should show less of a drop in temp when food is added relative to the standard home fryer (which holds less than a gallon). Made both chicken nuggets and fried chicken (cut up whole chicken) yesterday, and results bore this out. When loaded up with 15-20 nuggets, temp never fell below 350. With one full cut up chicken, temp dipped to 320 (chicken pieces were still pretty cold, so that was partly on me).

Very happy so far. Clean up not too bad, either.

Jan 01, 2015
sbp in Cookware

For how long can I keep thawed minced lemongrass in the fridge?

A few days, most likely. But no reason not to refreeze. It's not like you need to worry about texture issues.

Dec 28, 2014
sbp in Home Cooking
1

NYE dessert suggestions needed

Swap out passionfruit curd for the lemon. Unexpected and delicious.

Dec 28, 2014
sbp in Home Cooking

santa brought me at deep-fryer

Buffalo wings. They fry completely plain. No batter, breading, etc... to make a mess and send bits and pieces into the oil, no double fry necessary like for good fries.

Just fry the wings, drain, toss in a bowl with Franks Hot Sauce and butter.

From there, french fries.

Most importantly, don't worry. Deep frying isn't that involved. Just don't overload the oil or you cut have it boil over when you add the food.

Dec 26, 2014
sbp in Home Cooking

Help I accidentally pre stuffed my turkey!

Were you shooting for 195 as the final temp, but not so soon? Because that's way too high to begin with. 160-170 is fine (and if you are doing "low and slow" or sous vide, you can do as low as 150 as long as you can hold at that temp for half an hour or so).

Dec 26, 2014
sbp in General Topics

Christmas Day Dinner: Indian on Long Island

So the family suggested a change from the Chinese dinner on Christmas day - they're more interested in Indian this year.

We know New Chili and Curry and Kiran Palace. Any other places in Hicksville or further east we might check out?

Dec 25, 2014
sbp in New York State (exc. NYC)

What are you baking these days? December 2014 edition, part two! [Old]

So funny, I've never made the Galley Girl pear cake, but got it into my head yesterday that I will make it this weekend.

Dec 24, 2014
sbp in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

Per CI and serious eats (Kenji), you want to take the fairly fresh bread and slice it up and gently dry it out in a low oven. Natural staling crystallizes the starches and makes for a hard bread but one that doesn't soak up liquid as well.

Dec 24, 2014
sbp in Home Cooking

What do you not order in restaurants...

I'm on Long Island, NY, and it's often $5/lb or less. If it's a plain steamed/boiled lobster, I won't order it in a restaurant and I won't let my kids order it. I can't understand paying $30 for something I can buy for less than $8.

Dec 22, 2014
sbp in General Topics
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