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Why can't I get my papaya salad dressing to come out right?

I assume you are using the shrimp paste that is very dark brown and has the look of moist dirt. Try the shrimp paste in bean oil. The ingredients are pretty much right.

Aug 26, 2015
sbp in Home Cooking

Why can't I get my papaya salad dressing to come out right?

Use more of something? You need to provide more info. Is this your entire ingredient list? No garlic, thai chiles, shrimp paste (or shrimp paste in bean oil)? Some use dried shrimp. I use palm sugar instead of regular.

It would also help if you could describe what is "off" about it.

Aug 26, 2015
sbp in Home Cooking

Search function - can only search "entire site" or limited filters

Aha - that's a pull down list that is hidden by the Beta Feedback box. I wouldn't have known it was there if you hadn't told me. That's the problem with the constant tinkering and going for that "apple" like minimalist approach. It's too clever for it's own good - you have to be in the club to know the secret handshake.

I may opt out for now, but can't hurt to let them know that "search" needs some serious work.

Aug 18, 2015
sbp in Site Talk
1

Search function - can only search "entire site" or limited filters

PS: I couldn't even search for other posts about this issue, since searching for "search" leads to all the posts "searching for a good restaurant in Omaha" or "searching or kitchen shears..."

Aug 18, 2015
sbp in Site Talk
1

Search function - can only search "entire site" or limited filters

Trying to search within Mid-Atlantic on a PC, I had to drag the cursor bar down a bit for the black bar at top to come up with the "Mid Atlantic" on the far left and "what are you looking for on far right. But when I put in anything to search, it returns a search of "entire site". Moreover, at that point, my choices seem to be entire site, recipes, conversations, videos... You used to default to searching first on the subdirectory you were already on. Now I can't seem to do it at all.

Also, from an iphone, I can't search ANYTHING, since there is no "enter" key and hitting "done" after typing in a search word does nothing, and hitting the magnifying glass clears the search word.

PS: I couldn't publish this post till I added a tag. And there is no tag for help, or search, or site feedback, etc... And you HAVE to pick one that's already in the database. I had to choose Historic Sites. Ugh.

Aug 18, 2015
sbp in Site Talk
1

Watermelon love

It's som tam written backwards. You didn't know today is opposite day?

Aug 14, 2015
sbp in Home Cooking
1

Watermelon love

Watermelon Tom Sam

Aug 14, 2015
sbp in Home Cooking

Thai Red Curry / Thai Panang Curry

Curry pastes freeze GREAT, so yes, it's labor intensive, but I try to make a double or triple recipe. Then portion it out in meatball sized portions, freeze on a pan. Finally, transfer frozen balls to foodsaver bag and back into the freezer.

Aug 11, 2015
sbp in Home Cooking
1

My first quality knife set

I have that MAC knife - and I love it. As noted, you're much better off getting a great knife for a specific purpose, and different brands excel at different things. In my opinion, what you NEED to have is a chefs knife, a paring knife, a boning knife and a bread knife. This doesn't have to cost a fortune. I have the Victorinox bread knife; works great, and downright cheap, as is my Dexter-Russell boning knife. From there, I would go with a santoku next. I recently got the Misono granton edge santoku. THAT one was expensive - and I'm somewhat on the fence about it. It's very sharp, but feels almost TOO light. Sometimes when the edge makes contact with my cutting board, I feel like it's going to break. Maybe that's in my head, but it definitely is not hefty.

Aug 06, 2015
sbp in Cookware

How to make a lot of orange chicken sauce and store it?

Make as much as you want, pour it into a bunch of one quart Ziploc bags, freeze. It's not more complicated than that.

Jul 29, 2015
sbp in Home Cooking

any ideas for smoking something new/unusual?

Smoked chicken liver (make chopped liver from it, serve on pastrami sandwich).

Jul 24, 2015
sbp in BBQ, Smoking, & Grilling

Top Long Island restaurants of 2015: Eat here now - Newsday

Thanks! And it makes more sense when it's limited to 10 per category. Though I'd still put Kitchen over Market Bistro!

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

Top Long Island restaurants of 2015: Eat here now - Newsday

The most notable omission, and I have to believe it was inadvertent, was Kitchen a Bistro. It may be one of the 10 best restaurants on Long Island, let alone top 100. And the link is broken on Newsday itself. Erica Marcus alert!!!

Jul 23, 2015
sbp in New York State (exc. NYC)
1

Is a large skillet the best way to roast a whole chicken in the oven?

Mostly, the problem with a pot is the high sides tend to trap a lot of moisture and the chicken will steam somewhat. Skillets have better air circulation.

Jul 21, 2015
sbp in Cookware
2

What's for Dinner #376 - The HHH Edition --Horrid, Hideous, Hellacious! [through July 23, 2015]

Pork chops with cherry pepper vinegar sauce, cheese grits and pan fried okra.

Roberta's Pizza at Penn Plates

Stopped at Penn Plates pop-ups at MSG for lunch, the Roberta's Pizza booth was covered up. Closed for the day or permanently? Anyone?

Jul 17, 2015
sbp in Manhattan

Okra happiness

Love okra. Lately I've been slicing, seasoning, dredging in besan (chickpea) flour, then pan frying. It's not as heavy as Southern style fried okra, since the besan flour only coats the okra very lightly.

Jul 14, 2015
sbp in Home Cooking

Do onions need to be covered?

Uncovered.

Jul 12, 2015
sbp in Home Cooking
1

What's for Dinner #373 - Summer Celebrations [through July 9, 2015]

Yes, I've switched to Kenji's "paste" technique, though I do still use half vodka as well, and cut down the total liquid from the official recipe (it can get so soft I can't transfer it to the pie pan without it falling apart).

Jul 07, 2015
sbp in Home Cooking
1

What are some ingredients you don't like to use?

I'm not a big an of green peppers in most dishes. Always seems to overwhelm everything else. Too vegetal.

What's for Dinner #373 - Summer Celebrations [through July 9, 2015]

Chicken certainly LOOKS good. I've seen the SE recipe - what I do without measuring is pretty much the same thing. Let's face it, a lemon-vinaigrette with garlic and oregano is a lemon-vinaigrette with garlic and oregano. Is your recipe free version much different?

Jul 05, 2015
sbp in Home Cooking
1

What's for Dinner #373 - Summer Celebrations [through July 9, 2015]

Thanks, all. I used a couple of products I bought online from Kosmos: a "chicken soak" for the buttermilk brine and "killer bee honey rub" which I added to the cornstarch dredge and again to the batter. They've got some nice stuff, not too expensive. www.kosmosq.com.

Jul 05, 2015
sbp in Home Cooking
1

What to do with a large piece of pork skin ?

Yeah, so odd. I've DONE this. And it still doesn't puff.

Jul 05, 2015
sbp in Home Cooking

What to do with a large piece of pork skin ?

Pork shoulder was my first smoke too, and still one of my go-to smoke. Very forgiving. Since I use a remote thermometer, I don't have to worry about overcooking/drying out, so I never do a crutch, which I feel messes with the bark.

Jul 05, 2015
sbp in Home Cooking

What's for Dinner #373 - Summer Celebrations [through July 9, 2015]

Combination 4th of July and son's HS Graduation party BBQ. Caesar salad, smoked ribs, hamburgers, grilled vegetables, elotes, cornbread, blueberry crisp, apple pie, blondies. But the real standout was something new: honey dipped smoked fried chicken.

What to do with a large piece of pork skin ?

I've had no luck with deep frying pork skin. They should puff up. Instead, mine just stay flat. Crispy, but not puffed. I've tried boiling first, simmering first, drying in the oven, scraping off any fat, etc.... (and just going straight from the store). Nothing seems to make a difference. My deep fryer only goes to 375. Maybe that's too low, but given smoke points of most oils, it should be high enough.

Jul 05, 2015
sbp in Home Cooking

What to do with a large piece of pork skin ?

No it won't and no it won't. It's been scientifically proven that moistness is purely a factor of final temperature and time. Braising doesn't add moisture, fat side up doesn't add moisture, skin doesn't add moisture and searing a steak doesn't "hold in the juices." And skin, whether pork or chicken, does not crisp up when smoked. It simply turns leathery. One of the few drawbacks to smoking.

PS: You also won't get bark if you leave the skin on.

Jul 05, 2015
sbp in Home Cooking

Oriental Grocery in Lake Grove/Stonybrook...gone?

Well that sucks! The alternatives are pretty limited. H-Mart in Plainview is certainly larger, but much more Korean/Japanese-centric. I'll especially miss the noon-on-Saturday truckload of Flushing dim sum.

Jul 02, 2015
sbp in New York State (exc. NYC)
1

Wedding Cake Ideas involving Passion Fruit?

Passionfruit pairs wonderfully with coconut. I make a coconut tres leches cake with a passionfruit curd "sauce" on the side. Really great. You can add coconut extract to the cake if you want to stay away from the texture of shredded coconut.

Jun 29, 2015
sbp in Home Cooking

Tomato Pie at Palermo's III

My daughter had a softball tournament this weekend in Ewing, NJ, so I hit CH for ideas and came across the "Trenton style" pizza - "Tomato Pie." I love trying out all the different styles of pizza, so this was a must.

Just my luck, the highly regarded Palermo's III is located about 1/2 mile from the field. Ordered a large tomato pie with sausage. It was SUPERB. Crisp, very thin crust, but not cracker=like - it still had some interior texture and a great rim. Very lightly cheesed, with the chunky tomato sauce on top and a nice sprinkling of sausage. The sauce was a tad sweet, but this could have been more a function of the tomatoes themselves. Very distinct and intense tomato flavor. It's nice when a dish really showcases a single ingredient. While I'm sure the sauce wasn't made from fresh tomatoes, their source must be very good.

All in all, this ranks right up there with my favorites, such as Frank Pepe's.

Jun 20, 2015
sbp in New Jersey
2