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Bryan Pepperseed's Profile

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Calzones

Not south of the Driscoll, but my search at slice.seriouseats.com mentions two places in NJ.
Both "reviews" seem to be from 2011.
Pizza-Town in Elmwood Park is supposed to have a deep fried calzone, and Ah Pizz in Montclair has some sort of slice/calzone hybrid. The reviewer said .... "It's a half pizza–half calzone creation that comes with Margherita toppings and Kalamata olives on the pizza side and with stuffing ingredients of fresh ricotta, fresh mozzarella, sausage, roasted peppers, Parmigiano-reggiano, basil, and extra virgin olive oil in the calzone side."

Here are links to the posts:
http://slice.seriouseats.com/archives/2011/01/pizza-town-usa-elmwood-park-nj.html

http://slice.seriouseats.com/archives...

Apr 15, 2014
Bryan Pepperseed in New Jersey

Supermarket pricing.......can someone explain this to me?

Just so you know, the L'ville Acme is a lot cleaner than it used to be. Unfortunately, you still can't help noticing that they have a seafood department as soon as you walk in the front door. Oh, and their produce still sucks.

Apr 10, 2014
Bryan Pepperseed in General Topics

kitchen OWIES!?!

(Remaining) Fingers crossed, I have yet to require a trip to the ER.

Apr 09, 2014
Bryan Pepperseed in Not About Food

kitchen OWIES!?!

OK, after a few days of deliberation I've decided to document how stupid I am....
I required two "incidents" before embracing the "left hand behind my back" mantra.....
After learning the hard way that stabbing the pit with "pointy end" of a steak knife wasn't a very good method if a miss or glancing blow occurs, I decided to do the " light chop and twist" method that research told me was a better way to go.
So, armed with new found knowledge and an almost healed stab wound, i decided to try again.......
Apparently, due to a pre existing crack in the pit, the chop went straight thru the pit like it was butter. i guess in sports they would call that "two for two".
Bottomline, while I prefer puncture wounds over slashes, the avocados now stay on the cutting board whenever I can't get someone else to remove the pit for me.

Apr 08, 2014
Bryan Pepperseed in Not About Food

Lactose Fermentation for Hot Sauce

Had a feeling you were leaning more towards flavor, but thought I'd reply in case I was wrong.
I do realize that you want to make your own, but thought perhaps that some existing products could give you some "reverse engineering" tips. So,.........

I googled "hot sauce with umami" which lead me to this Bonappeitit page that discusses one sauce fro every state in the union. Two sauces use the word umami in the description.
http://www.bonappetit.com/entertaining-style/trends-news/article/american-hot-sauces

The one from Washington said:
"Black Market Hot Sauce Cambodian Blend......
I could just eat this with a spoon, one editor says—”this” being a delicious fermented blend with enough ginger and fish-sauce-fueled umami to fill your whole mouth. "

Going to the Black Market website will tell you this:
"Black Market’s Cambodian Blend Hot Sauce is the newest member of the Black Market family and is fermented rather than cooked, making it a fully raw product full of healthy probiotics. The individual flavors jump out of this sauce. First come the bite of the peppers and ginger, then the citric tang of the lime, followed by the garlic......"
http://blackmarkethotsauce.com/produc...

Apr 08, 2014
Bryan Pepperseed in Home Cooking

Lactose Fermentation for Hot Sauce

No expert, but.....
I've lacto fermented lots of vegetables (but haven't tried peppers yet) and only use salt. I only use water if (after the first hour or so) the veggies don't release enough of their own water and are not completely submerged. Even then, I'm really using a salt solution and not just plain water.

There seems to be a debate over vinegar usage. Those that say it won't destroy the "lacto health benefits" seem to agree that the vinegar must be "raw".
This thread might help you on you quest:
http://chowhound.chow.com/topics/8600...

Apr 07, 2014
Bryan Pepperseed in Home Cooking

Using up Cream Cheese

You could try a homemade version of Pizza Huts "Flying Fish Roe Salmon Cream Cheese Pizza " stuffed crust pie.

http://www.youtube.com/watch?v=J4zSyOwacD8

Or just make an entire flourless pizza dough with CC and eggs.
http://www.youtube.com/watch?v=gWIPbh...

EDIT: Apparently the Pizza Hut pie is only available in Hong Kong

Apr 07, 2014
Bryan Pepperseed in Home Cooking

Foods Without Enemies

Not a huge fan either. Never spend my own money on them, but if there's a bowl of em in front of me I'll almost always have a few.

Apr 07, 2014
Bryan Pepperseed in General Topics

How often do you drink alcoholic drinks?

True. That's why I haven't given up on the sober experiment.....yet.

Apr 07, 2014
Bryan Pepperseed in General Topics

Surprising sodium content foods?

Just checked my current supply from Shoprite.
Peas = 0mg
Mixed Vegetables = 85mg =4%

Apr 06, 2014
Bryan Pepperseed in General Topics

How to map out foodie destinations?

If you have a google account (or are willing to create one) here is a little "how to" written by someone who seems to be a foodie too.
http://maphappy.org/2013/09/planning-itinerary-using-custom-google-maps/

I recently created a "Philadelphia Top Ten Cheesesteaks" map on Bing because it didn't require an account or login.
It's based on an article by Alan Richman in the Jan 2013 issue of GQ mag.

Since the "real link" is over 1700 characters long, I've used a tinyurl.com "preview link". It will take you to the tinyurl.com website to verify that Bing maps is the final destination.

http://preview.tinyurl.com/lum6rc6

Apr 06, 2014
Bryan Pepperseed in General Topics

How often do you drink alcoholic drinks?

Funny this should come up.
I've recently embarked on an experiment to see if I can produce a tolerable meal while sober.
Preliminary data is inconclusive, but it looks like my prior "how crocked can I get" experiment yielded better results overall.

Apr 06, 2014
Bryan Pepperseed in General Topics

Foods Without Enemies

Shrinkrap beat me to potato chips, so how about cheese puffs?

Apr 06, 2014
Bryan Pepperseed in General Topics

bacon and egg cups?

Wow. Congrats. Maybe you should post the link here:

http://chowhound.chow.com/topics/9708...

Apr 05, 2014
Bryan Pepperseed in Home Cooking

Chicken and broccoli stir fry question, rice wine

More of a question for others than a suggestion to you, but what about mirin or sake?

Apr 05, 2014
Bryan Pepperseed in Home Cooking

Where do you bake/cook in your kitchen?

Sounds like I have slighty more counter space than you, but I still find that a pull out cutting board comes in handy for more than just cutting bread.

https://www.google.com/images?q=pull+...

Apr 05, 2014
Bryan Pepperseed in Cookware

Eggs - What a Beautiful Thing!

If I ever get banned from chow that might just become my new screename when I try to sneak back on.

Apr 05, 2014
Bryan Pepperseed in General Topics
2

Does this pork look cooked enough?

Personally, I'd say the meat in your first photo is undercooked and the meat in your second photo is overcooked.
Did you cook with the lid on the grill?

Apr 03, 2014
Bryan Pepperseed in General Topics
1

making pasta - do i really need 00 flour?

Thanks Paul. Guess I'll just experiment with different brands and see what I discover.

Apr 02, 2014
Bryan Pepperseed in Home Cooking

making pasta - do i really need 00 flour?

Thanks for the reply. Think I'll stick with my theory that coarse=mael and fine=fina until proven wrong.

Apr 02, 2014
Bryan Pepperseed in Home Cooking

making pasta - do i really need 00 flour?

Truth here is that, while not impossible, finding any brand 00 is not exactly easy for me. Therefore it's only used for pizza when I do.
As for my pasta making, I see that on more than comment/posts you refer to "semolina fina" - is this a different product from the ones I see labeled just "semonlina"? I've seen reference to both semolina flour and semolina meal. Is that the distinction "we're" talking about?

Apr 01, 2014
Bryan Pepperseed in Home Cooking

Best Instant Coffee

Haven't really tried enough brands to have an opinion, but thought I'd chime in to pass on a rumor...
Not long ago I was in my local supermarket and overheard a "stock boy" tell another customer that soon there will be no instant coffee - he said that manufacturers are going to stop making it because todays younger generation has no idea what it is and don't buy it.
Like I said, just a rumor, but that's what he said.

Apr 01, 2014
Bryan Pepperseed in General Topics

Pepperplate menu planning app

My guess is that she uses a "pdf printer". For lack of a better description, it's software you install so that when you click on "print" you have the option of making a pdf file instead of a paper copy thru your normal printer.
Unfortunately, I'm not on my Windows computer at the moment so I can't tell you which one I have installed but there are many (Bullzip is one) that can easily be found by googling "pdf printer".

Mar 31, 2014
Bryan Pepperseed in Home Cooking

making pasta - do i really need 00 flour?

True.
My bad.....sort of.... I should have been clearer in saying that it was the gluten/protein part of gizmoprof's post that I was referring to.
I probably should have just quoted the part where Kenji says:

"You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. This is absolutely untrue........The fact is, the label Tipo "00" has nothing to do with protein content. Rather, it refers to the fineness of the milling. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder."

As for the Caputo 00 "Chef's Flour" discussed by Kenji,the Caputo website describes it as, "A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes"

Source: http://caputoflour.com/portfolio_item/00-chef-flour/

As an aside, the “00″ Pasta Fresca & Gnocchi flour from Caputo seems to have the same protein content that Kenji says their pizza flours have.

http://caputoflour.com/portfolio_item...

Mar 31, 2014
Bryan Pepperseed in Home Cooking

making pasta - do i really need 00 flour?

Kenji at SeriousEats disputes this.

http://slice.seriouseats.com/archives...

EDIT: The "00 Section" is about 1/3 down from the top of the page.

Mar 30, 2014
Bryan Pepperseed in Home Cooking

kitchen OWIES!?!

Done the same with my first aid kit. :-)

Mar 30, 2014
Bryan Pepperseed in Not About Food

is "spicy" finally getting spicy?

Always did feel we had some kind of special connection.

Mar 29, 2014
Bryan Pepperseed in General Topics
1

kitchen OWIES!?!

Yes. ...More often than I'd like to admit.
I'm getting better at remembering to use pot holders on items previously removed from the oven. I'm also better at remembering where my fingers are when dicing. However, (mostly when making pizza) I'm still not paying enough attention to how close my hands/arms are to the upper heating element of my electric oven.....just a little trouble remembering that - a) even if it's not red hot it will still burn if everything else in the oven is 450+. and b) I have a pizza peel.

Mar 29, 2014
Bryan Pepperseed in Not About Food

Weird food secrets

Followers of this thread might enjoy recipes "invented" by IBM's Watson:

http://www.ibm.com/smarterplanet/us/e...

Mar 19, 2014
Bryan Pepperseed in General Topics
1

IBM Food Truck; Chocolate Burritos & Cognitive Computing

Apparently the recipes got some good reviews at this years South by Southwest.
Here's an IBM link to some of the recipes:
http://www.ibm.com/smarterplanet/us/e...

EDIT: The Swiss-Thai Asparagus Quiche looks like something I could even handle.

Mar 19, 2014
Bryan Pepperseed in Food Media & News