Bryan Pepperseed's Profile

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Prime Rib Roast Successes and Disasters....

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

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

Food mythbusters . What's your belief or not ?

Thanks for the info. I'll check it out.

Food mythbusters . What's your belief or not ?

With regards to skin, turning it orange is a new one to me.
I can say for certain that the carrot juice and pineapple juice blend that my mom gave me decades ago did not eliminate teenage acne like she said it would.
It was, however, the worst tasting beverage I've ever had.

Food mythbusters . What's your belief or not ?

Sometimes, usually when I'm looking for my glasses, I question whether eating carrots is good for my eyesight. - however, never had the courage to stop eating them to find out the truth.

Good vs. Bad Pizza: Is there such a huge difference?

Big fan (especially in the summer) of Kenji's "Skillet-Broiler Method".

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

Beef stew meat - suggestions other than beef stew?

You're welcome. Glad it was a hit.

Oct 01, 2014
Bryan Pepperseed in Home Cooking

Has anyone else had decreased smell and taste?

For years my (now 90) mom has been saying that she can't taste anything anymore. Strange thing is, if I serve her anything other than what most people would call bland, she says, "Oh, that's spicy."

Draining pasta?

Thanks grey. I'll give it a whirl the next time I do something other than stranded. ;)

Sep 29, 2014
Bryan Pepperseed in Home Cooking

Draining pasta?

For large batches I use the insert of salad spinner because it has slots that let the water drain faster - my colander has small holes and takes too long.

If the time ever comes where I can't handle the big pot, I would choose a pasta server over tongs.

All that said, lately I've been leaning towards the "Harold McGee minimal water method" for small batches and draining isn't really an issue - there's usually just enough starchy water left for the sauce.

Sep 28, 2014
Bryan Pepperseed in Home Cooking

Hamburger and mashed potatoes?

ipsedixit's hand held vs fork food theory sounds like the winner to me.
Off the top of my head, I'm pretty sure that if I was served a burger with mashed I would remove the burger from the bun and then "call" the bun a dinner roll and eat it separately.

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.