sbp's Profile

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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

McDonald's Will Toast Buns Longer For Hotter Burgers

Well, McDonald's begs to differ. You CAN polish a turd. Problem is, it's still a turd.

Jun 20, 2015
sbp in Chains
1

Please help- need meatless mains for eater with sensory issues

Good Luck! My son who is graduating high school had similar issues (though to a lesser degree - but we did have to deal with plain pasta moistened with water and "pizza" with all the toppings scraped off and the sauce wiped completely off with a napkin). He started "expanding his horizons" when he started High School and will now at least try most things. Some foods remain off limits - and we've come to accept that even though he'll be studying biomolecular engineering, his objections are irrational. He's fine with that.

A few thoughts. Once he started eating marinara sauce on his pasta, we were able to start adding things like Meatballs. Also, he loves chili - and very spicy. I know your son does not like spicy, but you could start with vegetarian (mostly beans) chili very mild. It's the sort of dish you can gradually amp up spicing wise (not just heat spice, but cumin, oregano, etc...).

Jun 19, 2015
sbp in Home Cooking

Please help- need meatless mains for eater with sensory issues

And go to Serious Eats web site, the food scientist Kenji Lopez-Alt addressed this issue directly.

http://www.seriouseats.com/2015/02/th...

Jun 19, 2015
sbp in Home Cooking

How many lobster tails are usually needed for a lobster roll?

1. Lobsters are not Arachnids.
2. No, it is not safe. Lobsters are known to escape, flee to the sewer systems, grow to enormous size, and go on city-destroying rampages. You should always buy a Godzilla whenever you buy a lobster, to keep it in line.

Jun 19, 2015
sbp in Home Cooking

Please help me like chicken breast!

I made up my own of salt, sumac, sichuan peppercorns and cumin. Sort of like Mission Chinese wings, but with sumac. Also, Penzey's Chicago Steak Seasoning. McCormick makes a maple smokehouse rub, I add salt and it's a brine.

http://www.seriouseats.com/2015/04/th...: For the record, cooking your chicken all the way to 165°F per USDA instructions is a surefire way to get dry, stringy results. So long as your chicken hits 150°F and rests long enough outside the pan before eating, it is perfectly safe.

Jun 19, 2015
sbp in Home Cooking

Jarred Kimchi on Long Island?

I don't get paid for this, what do I know. Besides, better off keeping it quiet.

Jun 19, 2015
sbp in New York State (exc. NYC)

How many lobster tails are usually needed for a lobster roll?

I would not take it for granted that lobsters feel "pain," in the sense that mammals do. While it may be possible, they have a very rudimentary nervous system.

Reaction to stimulus is not the same as pain. You could easily build a machine with a temperature sensor that would react in a way that suggests pain avoidance, but it is obvious a machine doesn't "feel" pain from high temps. Just as my outdoor lights don't come on at night because darkness "hurts" the house.

I'm not saying it's impossible, but it certainly isn't a given.

Jun 19, 2015
sbp in Home Cooking

Jarred Kimchi on Long Island?

And on Saturday morning (around 11 - I made the mistake of getting there at 10am once), they truck in dim sum and roasted meats from Flushing.

Jun 19, 2015
sbp in New York State (exc. NYC)

Please help me like chicken breast!

Chicken breasts are not as flavorful as thighs, but take on flavor from rubs, marinades, and sauces well. Buy a variety of rubs and keep them on hand. No more work than salt and pepper.

As for dryness, it's just a matter of technique.
1. Brine - dry or wet will help maintain moistness. Dry brine will not affect texture, a LONG wet brine may make the meat "hammy" textured. Generally, I don't notice a difference after a 1 hour soak.

2. Temp - Do NOT cook to 160 or higher. Moisture in meat is directly correlated to final temp. Searing, braising, etc.. do not lock in moisture. If you cook it too hot, it dries out. GET A THERMOMETER. Best investment you can make. Kenji on Serious Eats recommends cooking chicken to 150. I generally do maybe 154. If you sous vide, you can go much lower.

These temps are perfectly safe. There is a chart on food safety - it's a combination of Temp AND time; the government puts out a temp at which all bacteria is killed instantly. But you can knock that temp down if you keep it at the lower temp for just a few minutes (which most of us do anyway and don't realize it).