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Side dishes for Vietnamese BBQ?

I've also made a Som Tam Thai papaya salad using watermelon.

May 24, 2015
sbp in Home Cooking

Side dishes for Vietnamese BBQ?

You can sub green Mango, which is easier to find

May 23, 2015
sbp in Home Cooking

How many slices of Eggplant Parmesan should feed 25 people?

Eggplant parmigiano is not the kind of dish you can fan out like a deck of cards. Given that plus you seem to be asking how many slices of eggplant rather than servings of the finished casserole suggests you have something else in mind.

Can you elaborate on what you consider to be eggplant parm?

May 23, 2015
sbp in Home Cooking

Is it necessary to marinade a top round steak?

Per Kenji Alt-Lopez, marinade penetrates a few millimeters, not 1/2" (Harold McGee citations indicate 1/8 of an inch). And you are basically transferring flavor for those few millimeters, very little tenderizing. The acid "mushifies" the meat on the surface, it doesn't "loosen" the meat or penetrate far enough to affect the chew.

Pizza makers: has anyone tried to replicate Marta's recipe?

I make a similar potato pizza. I pre cook the sliced potatoes in duck fat until they are almost thoroughly browned, smear a thin layer of mayo on the dough, then add toppings.

May 22, 2015
sbp in Home Cooking

Is it necessary to marinade a top round steak?

Marinating will not tenderize a London broil, if that is why you were asking.

May 22, 2015
sbp in Home Cooking
1

Near Lincoln Field for NCAA Lacrosse May 23-25

Some great choices here! Thanks all.

May 18, 2015
sbp in Philadelphia

Near Lincoln Field for NCAA Lacrosse May 23-25

Wow, menu sounds seriously great. What's with the "inside outs?" Never heard of them.

May 17, 2015
sbp in Philadelphia

Near Lincoln Field for NCAA Lacrosse May 23-25

Going to NCAA Lacrosse Weekend at Lincoln Field next weekend. Figure possibly lunch before, but likely dinner after. I know Tony Luke's is nearby (and have eaten there often, detour off I-95 when traveling!), but looking for other options. Italian market is close too, it seems. Any good chowish places to go? Not deluxe, not tourist stops.

May 17, 2015
sbp in Philadelphia

McDonald's Sirlon Burger

I received a comped meal from McDonald's after bringing a health code violation to their attention. So I splurged on the most expensive thing on the menu that I had any interest in - the new 1/3 pound sirloin burger, Bacon and Cheese version.

Everything about it was pretty decent and fresh EXCEPT the burger patty. Very dry, very overcooked, very tasteless. I almost just removed it to enjoy the bacon, cheese, onions, pickles, etc..., all of which were fine.

May 16, 2015
sbp in Chains

Should I not marinate my leg of lamb?

No reason to think marinating will toughen the meat. Then again, the article says the bone flavors the roast. This has been shown to be false. Bone-in actually just insulates the meat, providing a gentler cooking environment for the meat around the bone.

May 12, 2015
sbp in Home Cooking

Pie crust frozen for 5 months?

Yeah, I use the spinny thing when I'm making this many. I use Empire, Ida Red, Granny Smith, Braeburn, etc.., so pretty firm, but you are right, soft apples don't work and big apples won't fit either.

Each pie feeds around 10-12 people, so I serve at larger gatherings. My daughter is on a travel softball team - big hit with them!

May 11, 2015
sbp in Home Cooking
1

What to do with tough skirt steaks

Well 1/2 inch thick across the grain is not slicing thinly across the grain. Like flank steak, it needs to be like less than 1/8 inch thick, I would think

May 11, 2015
sbp in Home Cooking

What to do with tough skirt steaks

Most people cut skirt steak across the short width, not along the very long edge. But this is not across the grain.

May 11, 2015
sbp in Home Cooking

Pie crust frozen for 5 months?

Three. One bottom freezer in my kitchen, one full freezer in the basement, and when the fridge (but not the freezer) died on my last side-by-side, I moved it to the garage. I must be nuts.

May 11, 2015
sbp in Home Cooking

Pie crust frozen for 5 months?

You have no idea! My "pies" are made in roasting pans, so each contains about 15lbs of apples. It makes for one exhausting weekend.

May 10, 2015
sbp in Home Cooking
1

Is it healthier to eat red meat in moneration or avoid it?

Arnold Kauffman? Trish Gulkerson? The list goes on. Sorry, I don't have the patience to continue correcting your logic and pseudo-science, including your misinterpretation of actual science.

May 10, 2015
sbp in Vegetarian & Vegan

Pie crust frozen for 5 months?

I make a dozen apple pies every fall and freeze them immediately. Usually finish them off the next fall. I wrap them very tightly, and the 1 year old pie crust tastes the same as the 1 month old.

If wrapped tightly, no air, it will be fine.

May 10, 2015
sbp in Home Cooking
2

Is it healthier to eat red meat in moneration or avoid it?

I gave up answering him substantively. He seems compelled to misunderstand science, unless it is proffered by faux experts with no support.

He is a textbook example of the Dunning Kreuger effect.

May 10, 2015
sbp in Vegetarian & Vegan

North Fork Farm stand report

Jealous! Meanwhile, my Stop and Shop on Main Street East Northport has asparagus, definitely NOT local, at $3.99/lb, limp, laying on its side in a puddle of water.

Another supermarket joining Waldbaums at the bottom. Looks like more long trips to Fairway in Plainview and North Shore Farms in Commack.

May 10, 2015
sbp in New York State (exc. NYC)

Is it healthier to eat red meat in moneration or avoid it?

If it hasn't been made clear to you already, you should just say "sorry for all the mistakes, sorry for citing high school dropouts as experts, sorry for having no understanding of science." Every time you make a post, you just compound the problem.

May 10, 2015
sbp in Vegetarian & Vegan

Arrrgh! Please help settle tipping argument!!!

Why would cash or credit card make a difference?

Pillsbury/Duncan Hines Canned Frosting

You'll have to excuse the "are you kidding me" earlier posts. There have been a bunch of strange posts lately that appear to be pranks, and without your background, it looked like a troll post.

It's not a bad starting point to try to replicate what you know, since it gives you a basis to understand how the ingredients work. You're going to find it difficult, however, because the packaged stuff has so many preservatives and substitutes for fresh ingredients (no butter, for example).

PS: for a great and very easy frosting, google "Rosie's Bakery Fudge Frosting Recipe". Only 3 ingredients; unsweetened chocolate, evaporated milk and sugar. You make it in a blender, it comes out thick, glossy and chocolatey.

May 06, 2015
sbp in Home Cooking
1

What's for Dinner #363 - The Merrie Month of May Edition [through May 12, 2015]

Moving this to where it belongs!

Just finished chicken pot pie with a base "crust" of leftover cheese grits. Cooked the vegetable and par cooked the chicken the night before. Today, I defrosted some chicken stock, added poultry seasoning, mixed in xanthan gum to form an almost gel, then mixed it together in a ziploc and dumped on top of the cheese grits in the casserole. Topped with defrosted puff pastry.

Came out great, except I was unimpressed with the puff pastry. Baked at 400, It didn't puff much, the underside was a bit underdone (no doubt from contact with the liquid. I suppose I should have baked it off separately and topped at the end.

What's for Dinner #362 - The May Day Edition [through May 5, 2015]

Just finished chicken pot pie with a base "crust" of leftover cheese grits. Cooked the vegetable and par cooked the chicken the night before. Today, I defrosted some chicken stock, added poultry seasoning, mixed in xanthan gum to form an almost gel, then mixed it together in a ziploc and dumped on top of the cheese grits in the casserole. Topped with defrosted puff pastry.

Came out great, except I was unimpressed with the puff pastry. Baked at 400, It didn't puff much, the underside was a bit underdone (no doubt from contact with the liquid. I suppose I should have baked it off separately and topped at the end.

is salt really heated to 1200 degrees F?

I buy heroin for less than that, but it's really poor quality. Fortunately, I heat it to 1200 degrees F in a little spoon, which, if you know even a little bit about chemistry, alters it into high quality heroin.

Cheese Grits Bottom Crust for Chicken Pot Pie?

Thanks. I'll try that. I thought they'd be OK without a blind bake because once refrigerated, they are pretty firm, but better safe than sorry.

May 05, 2015
sbp in Home Cooking

Cheese Grits Bottom Crust for Chicken Pot Pie?

Making chicken pot pie tomorrow, have leftover cheese grits from tonight's dinner. I was thinking of heavily buttering the casserole dish, lining the bottom and sides with cheese grits, adding the filling, topping with puff pastry.

Anyone tried something like this? I'm hoping to have the bottom of the grits crust crisp up without burning.

May 04, 2015
sbp in Home Cooking

is salt really heated to 1200 degrees F?

Peer reviewed double blind studies, of course. What else could it mean? Anecdotal rants about mercury?

May 04, 2015
sbp in General Topics

is salt really heated to 1200 degrees F?

They "really like to research." I'll bet they have a hell of a lab set up in their basement. Those mass spectrometers are expensive.

May 04, 2015
sbp in General Topics