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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.

about 8 hours ago
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).

about 13 hours ago
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?

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

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!

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
1

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

Thanks!

Dec 19, 2014
sbp in Home Cooking

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

That's basically the Patterson popcorn grits recipe which I incorporated. You soak popcorn, pass it through a sieve. It has a very subtle popcorn aroma.

Dec 19, 2014
sbp in Home Cooking

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

Thanks. Not so much the butter flavor that is lacking, but the "popcorn" corny flavor. It's different from corn muffin flavor - has a more "roasty" corn smell. That's what I want to capture, but the Patterson popcorn grits don't come through with it in the cake.

Dec 17, 2014
sbp in Home Cooking

My family situation/pink pork

Add to the mix that killing of pathogens is on a sliding scale based on temp AND time. So chicken cooked sous vide will be done even at 140 if it is left at that temp for a while.

Dec 16, 2014
sbp in Not About Food

Starbucks crumb topped coffee cake - what happened???

They do warm them up, but I've seen them prep. Step one is remove the cellophane before warming in the turbo oven.

Dec 15, 2014
sbp in Chains

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

Yes, it's very good, but not great. I'm working on figuring out how to get a more intense popcorn flavor into the cake.

Dec 15, 2014
sbp in Home Cooking
1

Starbucks crumb topped coffee cake - what happened???

Starbucks, with great fanfare, partnered with a "real" San Francisco bakery and completely replaced their pastries. It appears the SF place took that opportunity to go "factory". It all sucks now, and everything is cellophane wrapped like the stuff you can buy at a bus station.

Dec 15, 2014
sbp in Chains

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

Popcorn cake.

A mash up of yellow cake and jiffy corn muffin mix, with addition of popcorn grits per Daniel Patterson's COI recipe. Added a bit of extra baking powder and an extra egg - grits had plenty of cream/butter.

Frosting is a burnt-sugar 7 minute frosting, topped with Crunch and Munch.

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

Lava Brownies - very easy, very tasty.

Prepare any brownie recipe. Fill muffin tin 2/3 fill per muffin. Bake 1/2 of cooking time. Place one Lindt Truffle (I use milk chocolate for contrast) into center of each brownie and press down until just a bit peeks out the top.

Bake till just barely done. Slice marshmallows in half, place one cut side up on each brownie. At this point, you can freeze.

To serve - remove from muffin pan. Place on foil and reheat brownies gently for a few minutes until warm. Torch marshmallows till they sizzle and brown a bit (cut side will brulee somewhat, uncut side will just brown). Serve.

Dec 15, 2014
sbp in Home Cooking
1

Rolling Spring Roll [Farmingdale, Long Island]

Haven't been to the restaurant - but the food truck was great. Thanks for the reminder. Have to show support to a place like this.

Dec 11, 2014
sbp in New York State (exc. NYC)

The Best Egg Sandwich... on Long Island - Southdown Coffee in Huntington

Go to "eats" and scroll down. Link must not be working.

Please give your recommended recipes that use unsweetened chocolate - thank you!

Rosie's Bakery Fudge Frosting. I add some espresso powder, but as is, it's very glossy, smooth, fudgy:

Ingredients for Fudge Frosting

6 ounces (6 squares) unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar

Method for Fudge Frosting

1. Melt the chocolate in the top of a double boiler placed over simmering water. Let cool slightly.

2. Place the evaporated milk in a blender, then add the sugar. Blend on medium speed for 2 seconds. Add the chocolate to the sugar mixture and blend on high speed until the frosting is thick and shiny, a couple of minutes. The blender's sound will change when it thickens.

3. Spoon the frosting into a bowl and allow it to set a room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set until firm.

Dec 07, 2014
sbp in Home Cooking

Cheese fondue- I want it to be perfect, not grainy

THIS! You can make a smooth cheese sauce out of anything

Dec 06, 2014
sbp in Home Cooking

Tell us about your Thanksgiving disaster

PS: did the short ribs in a stockpot, but used a cooler for Thanksgiving dishes for more room. The first cooler I noticed water around the bottom - turns out it had a leak that was completely unnoticeable when filled with dry goods. Second cooler works fine.

Nov 30, 2014
sbp in Home Cooking

Tell us about your Thanksgiving disaster

No browning - since it's skinless, and I wouldn't brown a skinless chicken breast. But following Kenji's instructions on Serious Eats, I roasted the skin between two sheets of parchment on a rimmed sheet pan topped with another one to weigh it down and it came out perfect - like a turkey skin cracker!

So far, I've made:

1. short ribs. 48 hours at 140 degrees - came out pink inside but ridiculously tender and juicy. I torched the outside for a good crust (google Searzall).
2. creme brulee. As it got hot, it steamed inside, and the water vapor caused it to float. This made it tough to keep submerged. Still learning the tricks.
3. Turkey Breast
4. Mashed potatoes.
5. Sweet potatoes (another article in Serious Eats indicated that an hour or 2 at 150 degrees activates an enzyme that converts even more starch to sugar, creating extra sweet potatoes when you later roast them. Very easy to sous vide - no bag, just drop in water bath.

Will try pork chips and fish next, but so far loving it.

Nov 30, 2014
sbp in Home Cooking

Regional hot dog showdown

Ted's Hot Dogs in Buffalo. A Sahlens brand foot long dog, (pork and beef) grilled over charcoal till it gets a nice char, topped with their hot sauce (a spicy cross between ketchup and salsa), mustard, relish, onions.

Nov 30, 2014
sbp in General Topics

2014 Thanksgiving Turkey Hacks

I cooked my turkey breasts sous vide per Kenji's instructions on Serious Eats. Tied the two boneless skinless (reserved) breasts together with her butter in between, sous vide in food saver.

As for the skin - Kenji had a great technique I'd never heard of before. Take the skin, season it, and place it on parchment lined rimmed sheet pan. Top with another sheet of parchment and another rimmed sheet pan. Roast

After about 45 minutes, you've got a perfectly browned, flat, crisp and crunchy skin cracker. Amazing. I killed two birds with one stone and roasted the thighs/legs on the upper pan.

Nov 30, 2014
sbp in Home Cooking

Tell us about your Thanksgiving disaster

Narrowly avoided a disaster. I recently got an Anova immersion circulator. Wednesday night, I made mashed potatoes, and rather than take up fridge space, I bagged it in a foodsaver bag and left it in the sous vide pot to keep warm for a day (recipes indicate mashed potatoes can be held in sous vide setup for days).

All was going well till I took it out to serve, and the bag opened up at the bottom seam. Fortunately, it spilled out onto the counter next to the serving bowl, so I salvaged almost all of it.

PS: Cooked one turkey breast at 148 degrees sous vide (roasted the dark meat) - which turned out great.

Nov 30, 2014
sbp in Home Cooking

My case for using tapioca as thickener in fruit pies

I grind just to avoid any clumps of tapioca pearls. From an old CI recipe for peach pie.

Nov 29, 2014
sbp in Home Cooking

My case for using tapioca as thickener in fruit pies

Beautiful pie! I wish I could find fresh sour cherries. I've never seen them for sale on Long Island. Tapioca is the way to go. I whir mine in a coffee grinder before using.

Nov 28, 2014
sbp in Home Cooking

Cranberry Sauce?

Add some sriracha, lemongrass, kaffir lime, fish sauce. Use as sauce and/or glaze for duck, chicken, pork.

Nov 28, 2014
sbp in Home Cooking

Buy Ground Sichuan Peppercorn?

If you have one of those inexpensive coffee grinders, it makes a great spice grinder.

Nov 23, 2014
sbp in General Topics

Anyone else preorder the Anova Precision Cooker?

Short Ribs were completely tender, incredibly juicy. Wow. I also got a Searzall to create a crust. Nice.

Nov 20, 2014
sbp in Cookware

Is your favorite restaurant at risk of CLOSING its doors?

Why not make a show about rescuing all the now defunct Kitchen Nightmare restaurants that Gordon "saved?" Should be good for years of content.

Nov 20, 2014
sbp in Food Media & News