Bryan Pepperseed's Profile

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Cheap Beef Meals

I have yet to fully think it through, let alone try it, but lately I've been tossing around the idea of making some of my purchases a "joint venture" with someone else. If I had more family in the area I probably would have tried it by now, but currently they all live too far away.
My thinking is that (usually with steaks and ground beef) there are some "family pack" prices I can still afford but can't foot the entire bill of the large package solo due to a limited weekly budget.
Maybe I should start a "What would you do if a stranger in the market asked you if you would go 50-50 on a big pack of t-bones?" thread.......either that or just keep trying to get ahead of the curve so that I can have more than a weeks worth of meat in the freezer.

Sep 13, 2014
Bryan Pepperseed in Home Cooking

Guiltiest Guilty Pleasures


Bad year for local corn?

The general consensus of our household here in NJ is basically the same as yours.
We also found the tomatoes to be not quite as good as usual. Both were still much better than store bought, but not as good as last year.

Differences in terminology

Here in Central NJ, it usually goes like this:

The word pizza is used for the initial meal suggestion -
"How 'bout we do pizza?"

Once agreed upon, it is then referred to as pie. -
"How many pies?" .... "What do you want on your pie?"..."You can really a large pie by yourself Bryan?"

Aug 31, 2014
Bryan Pepperseed in Home Cooking

What happened to spinach in recent years?


True. I'll try harder next time - but no guarantees.

What happened to spinach in recent years?

Thanks for the info. As I was typing my reply it occurred to me that they might be different varieties but I was to lazy to google it.

What happened to spinach in recent years?

Quite possible I'm wrong, but my theory is that it's profit based. If people are willing to buy the baby stuff, why spend the time and money to "let it grow up".

Basic Grilling Book for Weber Kettle

Sorry for the delayed response, I've been away. Good shears make spatchcocking a breeze. I use these:

Basic Grilling Book for Weber Kettle

Not a book, but not really a recipe either. Just a darn good way to do a whole chicken with the technique fully explained.

Don't think Kenji mentions it, but I did the (popular with roasting turkeys) "ice down the breast to give the dark meat a head start" trick - probably the best chicken I've ever done.

As for books, I have enjoyed my 'Born to Grill' and 'Smoke & Spice' but the truth is that lately I just surf the web when I want to try something new.

Regrets -- I've had a few.

Wouldn't be the same in my mind. Yes, personal problem - perhaps someday, after therapy, I'll be able to get over it.

Regrets -- I've had a few.

No New Orleans before Katrina - just wouldn't be the same now.

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

Until I can afford/get the proper equipment, pretty much anything deep fried.
Even then, I may just leave the eggrolls, chicken, and donuts to the pros that do these things for a living.
As for your examples, beef jerky gets made by me always.
Cranberry sauce is usually homemade, but in a pinch store bought will do.

When was the last time you cleaned your fridge?

Never had one of those. Think we probably tried a hair dryer once or twice and then decided it didn't help all that much.

Imperial v. Metric issue

Personally, the only use I have for metric is when dealing with Baker's Percentage. That said, I'm sure that if i was raised on metric I would be of the opinion that US and Imperial systems were pretty crazy.
On the other hand, as mentioned in another thread not too long ago, if I was totally fluent in metric i wouldn't have an excuse to give times as a response to distance questions - like, "Oh, about an hour" when asked "How far from here to Philadelphia?"

When was the last time you cleaned your fridge?

a) Thanks for reminding me - I knew there was something on my to do list that I was forgetting. I think the last time was about a year ago.
b) I'm actually more anal about cleaning dust off motor and coils.
c) Funny how this thread made me remember how I didn't have much choice (at least for the freezer) prior to auto defrost.

New York Times salted cast iron skillet steak recipe

Thanks for the post. Without it I probably would have preheated my skillet for 15 minutes like the article says instead of the 5-8 minutes suggested in the linked step by step recipe...... at least that's the way I read the two.

Not to mention that (to me) the still photos look way less charred than the steak I the video.....if I served one like in the video, I'd be saying "Sorry, I ruined the outside but the inside's still ok"

Jun 10, 2014
Bryan Pepperseed in Home Cooking

Learned from experience?

1) Hot pizza can burn the roof of your mouth - be careful.

2) If you live long enough, you'll end up liking something that you used to hate. I've lived long enough to have a few, but my first one was broccoli and it made me say to myself, "Hey, if I can change my mind about broccoli, what blacklisted items might I like now"

3) On the flip side of #2, always try to make/eat what you like now because your taste buds will change eventually.

Jun 08, 2014
Bryan Pepperseed in Home Cooking

Need advice for baking home-made ravioli

I didn't know we were allowed to change our answers. ;)

Jun 07, 2014
Bryan Pepperseed in Home Cooking

Another Homemade Tomato Sauce Thread...curious change from making in NY vs. CA.

Perhaps the "There's nothing like a Jersey tomato" rumour is true?

A Mano...what pizza is Better?

Thanks for the reply and the link - must have missed it the first time round.
Really jealous of your crawl. Always thought that if I ever did a crawl it would be for cheese steaks in Philly - Now I'll have to rethink that.

Jun 07, 2014
Bryan Pepperseed in New Jersey

Lovely, tongue tickling Neapolitan style pizza at home. Tips?

Since you have no broiler but seem to be willing to experiment, you you might want to try this.....

Jun 03, 2014
Bryan Pepperseed in Home Cooking

The "slow fry" fried egg

Note to self...."Log into chow at least once a day"

Made pizza last night and, because I'm still fine tuning Kenji's "skillet-broiler method", I completely forgot that I also wanted to do some egg experiments. Checking in on chow would have reminded me.

Oh well, at least now I have a reason to live a couple more days - one for eggy za and one for an eggy calzone.

Jun 03, 2014
Bryan Pepperseed in Home Cooking

The "slow fry" fried egg

Thanks again - I'll give the afterburn method a try - always prefer a method that results in one less pan to clean.
Not to mention, the slight delay while waiting for the egg to cook might eliminate the afterburning being on the roof of my impatient mouth.

May 27, 2014
Bryan Pepperseed in Home Cooking

A Mano...what pizza is Better?

So given a choice between Nomad and Pennington-Osteria, which do you prefer? Haven't tried the Kingston version yet, but (IMO) Nomad was better than Pennington.

May 26, 2014
Bryan Pepperseed in New Jersey

hard boiled egg not peeling right [moved from General Chowhounding]

The way I read it, at least peeling-wise, he's got no problem with steaming - either "hot start" method is ok. Then again, I was basically a C student in a not so great school system so I could be wrong.

May 26, 2014
Bryan Pepperseed in Home Cooking

The "slow fry" fried egg

Thanks for the post ipse - came in handy the other night when I was doing an egg to put on top of my pizza. - the few times I've tried it before it was the "getting the egg just right" part that I had trouble with. I now see more breakfast pizzas in my furtue.

May 26, 2014
Bryan Pepperseed in Home Cooking

Barefoot in the kitchen

:-) Darn it. Hate it when I come up with something and then find out that it's already been done.

Barefoot in the kitchen

I wear socks in the kitchen so that if I spill anything I can just use them to wipe it up without having to bend over. Just kidding. Lately I seem to have switched from flip flops to mostly barefoot.

Time to log off now, have to go contemplate the feasibility of swiffer footwear.

Don't ever wash raspberries - Good Advice??

First, because I can't help myself, for anyone interested here's a companion video for the Times acticle:

As to time and temps, I pretty much concur with ElsieB.
I should say though, that I don't exactly "shock" anything - basically I just do a rinse under hot running tap water which I guess is usually 120 - 130 degrees F....I follow that with a rinse under cold.

With romaine hearts, broccoli, and cauliflower I first remove a thin slice of the stems to expose "fresh cells".
After washing, I remove excess water and wrap with paper towels and store in loosely sealed plastic bags.
Celery gets a slice off the root and then put in a vase topped with a plastic bag.
Berries and grape tomatoes do get more of a "soak" but only because it's easier. Berries go in sealed jars, tomatoes go back in their original container lined with paper towels.

My only "failures" have been with strawberries.... Too hot, or too long they get mushy and change color - I use "warm" water for them now and they're fine.

In the year 2260...

Hate to admit it, but I think your vision of the future is probably more accurate than Star Trek's.....especially since we already have "digestive advantage probiotic fruit gummies".