Bryan Pepperseed's Profile

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Do you eat/serve salad on a plate or in a bowl?

Plate - But only because our salad plates have a lip around them. When they are all in the dishwasher waiting to be cleaned and I'm too lazy to take one out and clean by hand I use a bowl.

Some questions for my NJ friends about our home board...

"I'm from New Jersey, I don't expect too much"

(John Gorka, Track #10 'Jack's Crow'- High Street Records 1991)

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Everytime I try to saute mushrooms without a little Mrs. Dash Original I regret the decision.

Jan 24, 2015
Bryan Pepperseed in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

The way I learned it was to put a splash of lemon juice in the water too. Haven't really experimented to see if I could tell the difference.

Jan 24, 2015
Bryan Pepperseed in Home Cooking

Fermented Napa cabbage (酸白菜, sour cabbage) – sharing how to make it at home and some basic recipes

Interesting. Too busy to experiment now, but perhaps someday I'll do a side by side test.

Jan 23, 2015
Bryan Pepperseed in Home Cooking

Fermented Napa cabbage (酸白菜, sour cabbage) – sharing how to make it at home and some basic recipes

No salt in the fermentation process?

Jan 22, 2015
Bryan Pepperseed in Home Cooking

Master Shopping List

Beer

Making Sauerkraut in Stainless... Possible?

Stainless will be fine for any (I believe the correct word is) tsukemono.

Computer and/or chow.com issues wouldn't let me re-watch the following today, but I seem to recall some large stainless containers.

http://www.chow.com/videos/show/obses...

Jan 07, 2015
Bryan Pepperseed in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

Usually wide mouth mason jars at our house.

Jan 07, 2015
Bryan Pepperseed in Home Cooking

Simple Good Things

Ramen

Prime Rib Roast Successes and Disasters....

Looks great. Just proves once again, "you da man".

Dec 26, 2014
Bryan Pepperseed in Home Cooking

Prime Rib and baked potatoes question

I've been wondering the same thing for awhile now but keep forgetting to post the question.
Since my low roasting always involves cheaper types of meat, I usually just avoid the issue and settle with either "nuked whole" or mashed.
With prime rib however, I might consider trying hasselback potatoes as an option.

EDIT: Double duh! - I just read that you solved your own problem.
Gonna leave the hasselback suggestion anyway even though I'd probably do them while the roast is resting too.

Dec 25, 2014
Bryan Pepperseed in Home Cooking

Help I accidentally pre stuffed my turkey!

The OP may correct me, but I'm guessing it's this recipe:
http://www.jamieoliver.com/recipes/tu...

Apparently, the pork is to keep the breast moist... or something like that ..... I'm still trying to figure out what "higher-welfare" pork and turkey is.

Price of eggs

Haven't noticed that big of an increase here. But then again, I could have been distracted by the increase in bacon and butter.

thanksgiving stuffed turkey breast

Chef John just posted a video for stuffing a whole boneless turkey. Seems to me you could make it work with just a breast.
http://foodwishes.blogspot.com/2014/1...

As for brining, I would go with 24 hours.

Nov 23, 2014
Bryan Pepperseed in Home Cooking

The Mayo Conspiracy - a mockumentary

No connection to it, I just heard about it on the radio this am.
Premiers tomorrow Nov. 15, 2014 - County Theatre, Doylestown PA at 11 am. They're also having a mayoless after party.

http://www.holdthatmayo.com/bucks-cou...

Personally, I like mayo but I thought I'd post in case others are interested.

MSG Cooking Tips

Nov 10, 2014
Bryan Pepperseed in Home Cooking

Chicken breast at certain Chinese restaurants rubbery/too chewy?

Maybe not even chicken?
Here on the US east coast I usually check to see if there are any cats in the neighborhood whenever something seems "different".

Boneless skinless chicken breasts in slow cooker?

This is true.
It's also one of the reasons I've switched to the stovetop method for most of the "quicker cooking" items like chicken breasts.

Nov 08, 2014
Bryan Pepperseed in Home Cooking

Boneless skinless chicken breasts in slow cooker?

Now I'm even more jealous. With just a couple of minutes of using google it looks like your setup will be nicer than mine:
http://chowhound.chow.com/topics/7523...

I'll be waiting with The Dairy Queen to hear how it works out.

Nov 07, 2014
Bryan Pepperseed in Home Cooking

Boneless skinless chicken breasts in slow cooker?

Nice! You must have good karma.
Sounds like you have some meal planning to do.
How's your countertop situation - will the crockpot have to be relocated now? ;-)

Nov 06, 2014
Bryan Pepperseed in Home Cooking

What method for cooking meat will keep it tasty after 5-6 days?

Drying. As in jerky.

Boneless skinless chicken breasts in slow cooker?

I'm jealous. Enjoy.

Nov 03, 2014
Bryan Pepperseed in Home Cooking

Boneless skinless chicken breasts in slow cooker?

I've been known to "faux sous vide" BSCB when I didn't have time for active cooking and also wanted to be flexible about when I ate.

The general idea is that (without a lot of fancy equipment) once properly setup, breasts that are individually bagged in ziplocs can sit in a pot of water for up to ten hours and not be dry or overcooked.

Kenji gives better info:
http://www.seriouseats.com/2010/04/so...

Nov 02, 2014
Bryan Pepperseed in Home Cooking

It's all about the egg .

Too many choices for me to pick a favourite:

http://en.wikipedia.org/wiki/List_of_...

I guess (having been raised on soft boiled) I tend to lean more towards dishes where the finished product has a runny yolk.
On the other hand, I am also deviled egg addict.

Never been able to definitively pick a favourite style of music either.

Nov 02, 2014
Bryan Pepperseed in Home Cooking

Cooking hamburgers indoors

Along the lines of earlier posts:
Cast iron skillet preheated in 350˚F oven then put on burner set to high.
Immediately prior to cooking, both sides of burger lightly salted and (usually)lightly coated with oil.
First side of burger seared until it releases itself from skillet .... or, I decide it's time to abort due to senses telling me it's gonna burn if I don't .... whichever comes first.
Flipped burger goes to an unused spot on skillet for "fresh heat", and skillet goes into oven to finish.
Depending on desired doneness, and how the sear on the second side compares to the first, I'll flip it at least one more time during the oven stage.

Oct 31, 2014
Bryan Pepperseed in Home Cooking

Food mythbusters . What's your belief or not ?

I'm sure it will work. After extension is installed, from menubar, just do:

Tools→Form History→Form History Control→"Editor History" Tab→Highlight desired post from list and click "view" button→Click "Copy to clipboard"

As for beverage, I'm not picky, champagne or urine will do.

Food mythbusters . What's your belief or not ?

Just a tip Caroline - if you use Firefox for your browser - there's an extension called "Form History Control" that is mainly used to monitor/edit/cleanup what your computer is remembering for all "personal data" (username, address, zip code etc) entered at various sites.
It also keeps track of info like postings and replies on chow.
I can't count the number of times it's saved me from a LOT of retyping after power failures and various other "sending problems". Sometimes it doesn't have the entire post stored (depends on when the last autosave was before the power failure) but it usually at least has the bulk of it so that after a quick cut-n-paste I don't have to start from scratch.

Roaster Chicken preparation

Actually, I usually do lift the skin and put something underneath (compound butter most of the time) but for this one I just put a liberal amount of Bell's Seasoning on the outside.
Mainly decided to "go minimal" on this one because I knew I'd have leftovers that would be getting flavoured differently for other meals.
The current high price of butter in my area also played a role in the decision.

Oct 14, 2014
Bryan Pepperseed in Home Cooking

Roaster Chicken preparation

I spatchcocked a 7.7 lb. one last night after "dry brining" for 24 hrs.
Had estimated that it would take about an hour and a half, but luckily I decided to "play" with my digital probes to test Kenji's (seriouseats.com) theory that when spatchcocked the thighs and legs cook faster than the breast.
Pulled and tented after one hour in a 400F oven - the breast being 150 and the thighs being 180+. Carryover took the breast to at least 160, and I didn't pay any attention at all to what the thighs maxed out at.
Taste and texture of both white and dark seemed fine to me.

Oct 13, 2014
Bryan Pepperseed in Home Cooking