Bryan Pepperseed's Profile

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Spruce up frozen steamed vegetables

When I'm in the mood for something a little different, I've been known to toss in a little miso when adding butter to green beans.

Favorite Mustard for Hot Dogs?

Timely question. Just the other day I experimented for the first time with using two different mustards. At the very least, it was "interesting" and I liked it enough to do it again on my second dog.
I used dijon and yellow which I realize you said you don't prefer, but I thought I'd post anyway for you or others to consider other possibilities. I'll probably never discover my "perfect combo", but I figure if I keep experimenting it will at least help me use up some of my collection.

Has Hellman's Mayo really changed?

I think so....but I could be wrong.
Biggest change to me seems to be that it changes color more quickly if left unused out of the fridge.
I'm guessing it's oxidation.

What are some of your favorite limited-ingredient dishes?

Me too. Don't know how I forgot it.

What are some of your favorite limited-ingredient dishes?

Pizza
Tuna Salad
Ham Salad

What to do with leftover boneless pork chops?

Sliced thin and added to ramen.

Feb 05, 2015
Bryan Pepperseed in Home Cooking

Recipes perfect for leftover freezing

Not sure I would use the word "perfect", but I haven't met a senior yet that didn't like salmon/tuna/crab cakes.

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.