b

Bada Bing's Profile

Title Last Reply

Favorable review of new Olive Garden in Grand Forks, ND

How funny. I've lived in more places than I can count, but not only was one of those places Grand Forks, ND, but I also worked as a teeneager at the Gateway Drive McDonald's indicated here, personally remember the owner Bill O'Keefe mentioned in the article, and was even crewperson of the year there once. Small world.

Oyster knife and glove issue

Paring knife was just to loosen flesh from opened shell only. Worked well for that.

Jan 23, 2015
Bada Bing in Cookware

Oyster knife and glove issue

Reporting back: for tonight, we made do with a chisel, paring knife, and dish towel. The dish towel works great, and I don't see a need here for a Kevlar glove, but I do think it's worth springing $10-$15 for a proper oyster knife if we decide to make a habit of this. Thanks, everyone!

Jan 23, 2015
Bada Bing in Cookware
1

Tortelloni con funghi porcini - sauce to go with?

Never saw a package like that. Looks interesting. I follow linguafood in thinking first of a sage and brown-butter sauce. Broths are another traditional approach, but maybe not ideal if the volume of ricotta inside is large (cannot tell from picture).

In case it's welcome to you or anyone, I'll say a word about this wonderful butter sauce. It's so typically Italian in that it's (1) not hard to do but (2) you have to do it just so or fail.

Boil the pasta. Meanwhile, mince or thinly slice some fresh sage and set aside. In a skillet, melt enough butter to give a light coating to the amount of pasta when the time comes. Watch the butter closely as it foams, because the foaming indicates the boiling away of the water content in the butter. Because water cannot go higher than boiling temperature, which is too low for frying anything, the butter will only start to head into frying range once the foaming has stopped (no more water in there). Then you have perhaps a 30-60 seconds window in which to allow the butter to get up into the 300+ degree range and introduce the sage, which will quickly fry. If you let the butter simmer too long, it will go black rather than brown (which is a different prep). When the sage is fried, mix the cooked pasta and sauce, and for this dish I'd definitely grate on some parmagiano-reggiano, too.

I do think cream or red sauces would be heavier than I'd try first with this.

Looks like an intriguing pasta. Where'd you get it?

Jan 23, 2015
Bada Bing in Home Cooking
1

I miss old school Chinese restaurants.

I do think that's one good policy: think twice (or thrice) about a place that tells you they offer Thai, Chinese, and Japanese. If they throw in Vietnamese and Indian, then run!

Reminds me of how the Car-Talk guys on NPR used to make fun of a car repair place that "specializes in all makes and models."

Jan 23, 2015
Bada Bing in General Topics
1

I miss old school Chinese restaurants.

Try looking on Yelp. If you're in the Stamford/Greenwich area (I took a look), there are a number of places that offer Lo Mein, Wonton Soup, all the classics. I did notice, however, that there were indeed a lot of places touting "fusion."

Jan 23, 2015
Bada Bing in General Topics

Oyster knife and glove issue

Thanks for all these swift replies.

My experience with the screwdrivers was that the thin ones I had we're a bit too narrow (side-to-side) and the ones that were wider were then too thick (top-to-bottom).

That said, they did work, but I chipped some shells and could tell that something slightly different, like a cross between a paring knife and a screwdriver, would have worked quicker.

Jan 22, 2015
Bada Bing in Cookware

Oyster knife and glove issue

My 15-year-old son expressed interest in trying oysters. I think he had them when much younger, and maybe the prudent thing is to take him somewhere to try a few first. But we're in Indiana, with slim pickings for specialty restaurants, so it did get me thinking about equipment for home use.

I see Cooks Illustrated liked this R. Murphy New Haven Oyster Knife with Stainless Steel Blade:

http://www.amazon.com/dp/B00KBUNNE4/?...

I also wonder if I should think finally of getting one of those protective gloves at last. But I've heard that oyster residue can be stinky enough that some people use a garden glove and just throw it away.

Any tips on gear? Are gloves washable?

In the past I've just used no glove and a flat-head screwdriver, but I could tell it wasn't an optimal set-up.

Jan 22, 2015
Bada Bing in Cookware

Have leftover roast chicken and sourcream in the fridge.....

Chicken paprikash? If you have some worthy paprika around.

You can google recipes, but the quick-easy approach would be to heat some oil, chopped onions and garlic in a skillet (and whatever else: peppers, celery), simmer paprika briefly (don't burn), and then simmer with canned tomatoes (diced, whatever). Then puree the mixture, if you like; return to pan and add in the chicken meat, and stir in the sour cream just after it's all come to temperature (cooked hard, sour cream can curdle). Serve over rice or pasta.

Chicken Cacciatore?

Oddest book title ever!

Jan 20, 2015
Bada Bing in Home Cooking
1

Chicken Cacciatore?

Sounds good and not unlike what people call chicken parmesan in USA, but more layered.

Jan 19, 2015
Bada Bing in Home Cooking

For the bread bakers - can my dough be salvaged?

What's the volume and consistency of the dough presently? And what interval did it have afterward for the "won't rise again" that you describe?

Jan 18, 2015
Bada Bing in Home Cooking

I need a good recipe for either Chicken Cacciatore or Parmesan Chicken

Interesting recipe. That's a lot of port wine and balsamic, though (2.5 cups combined)! Is it very sweet.

Would be good to indicate the types of port and balsamic you find effective. Port comes in Ruby, Tawney and Vintage. And "tradizionale" balsamic is much sweeter than the other two or three permutations, notably the types on sees on supermarket shelves used for salad dressings.

FWIW: on the "tradizionale" balsamic theme, I'll point to a good USA source that sells 18-year balsamic for an incredibly good price. I think they do so because they buy it in bulk and bottle in their own facility here. The stuff is genuinely excellent:

https://www.theolivebranchinc.net

Jan 18, 2015
Bada Bing in Home Cooking

I need a good recipe for either Chicken Cacciatore or Parmesan Chicken

I replied earlier, but this recipe is actually closer to what I myself make. Looks good.

Jan 17, 2015
Bada Bing in Home Cooking

I need a good recipe for either Chicken Cacciatore or Parmesan Chicken

Here's a solid chicken cacciatore recipe from Marcella Hazan:

http://www.saveur.com/article/recipes...

I'd use dried wild mushrooms if handy, and I use only thighs or sometimes also some drumsticks, as the breast meat can cook more quickly. It's a much easier preparation than Chicken Parm, but both can be great, of course.

Jan 17, 2015
Bada Bing in Home Cooking

Location, location

That's actually my point! I've lived in the SF Bay Area, too: it is an incredibly moderate microclimate that makes some things (actually almost anything) sensible that would not be so recommendable in other areas at some times.

Here in Indiana, even though it's not as humid in July-August as in places like the deep South or the mid-Atlantic coast, I'll still think twice about anything calling for extended cooking in the oven or stovetop that season, such as a shank braise or bread. That said, I do know I can go to the Farmer's Market that time of year (or my garden) for awesome heirloom tomatoes to make a caprese salad.

Jan 17, 2015
Bada Bing in Site Talk

Garlic clove size

I've found it to vary unpredictably. But I did hear that last year was bad for the USA onion harvest, and that seems like something likely to have carried over to garlic. I buy USA garlic rather than the Chinese bagged ones, which might well be another difference of note.

Jan 17, 2015
Bada Bing in General Topics

Can I bake or fry instead of using coal

Probably means charcoal. The best substitue for that is broiling from above for quicker-cooker cuts of chicken (like boneless chicken breast), or high-heat oven roasting for darker/larger cuts, sometimes finished with broiling for BBQ sauce or the like.

If you have time to say more about the recipe, we could get more detailed in our advice.

Jan 17, 2015
Bada Bing in Home Cooking

Location, location

While I'm not recommending some formal requirement, I'd like to suggest that Chowhound posters (esp. in cases where they're asking about home cooking or menu ideas) indicate where they are located, either in their profile or in the message (or both).

Maybe because it's dead of Winter here in Indiana now, I'm especially mindful of what's (not) in season, and that has a lot to do with what I'd find to be good advice to offer. Additionally, I'm struck that when someone posts a query and my response is to ask where they're located, they sometimes don't even respond. Maybe a lot of people think it doesn't matter?

Jan 17, 2015
Bada Bing in Site Talk
1

What would be a complimentary side dish to fried rabbit?

I'm with those who say you should start by asking them, perhaps including the guesses that you have gathered and liked by that point.

More abstractly: I do like the idea of a soup, which can be served as a separate course if need be. Turtle soup is witty (upthread). Not sure where you are, but Winter squash soups are good now here in northern Indiana. It will be asparagus season soon...

D 'Artagnan's...Worth it? What to order?

I think their cassoulet kit, sometimes available through Costco, is actually a pretty good deal at about $100(?). A bunch of hard-to-find meats, duck confit, etc. The Tarbais beans are also special--while one could use other beans, like cannelini, the Tarbais beans have a way of just slitghtly bursting but still holding form: great for cassoulet or the like.

Jan 16, 2015
Bada Bing in General Topics

Asian Chili paste vs Chili sauce?

Asian foods include countless condiment packagings, which can also be made at home. Your profile indicates you're in Mobile, AL. I looked on Yelp: check out My Hoa Oriental Food Market at 454 Azalea Rd, Mobile, AL 36609.

A good start for novices and even a solid option for experienced cooks is to buy chili pastes from a brand like Mae Ploy or Maesri (for Thai) or Lee Kum Kee (Chinese). There are many variants.

Chili/Chile sauce is something in my view that is much wetter than the pastes, and it varies also from Chinese types (which tend to present as puree) to types influenced by Thai/Viet tastes, like sambal olek or sriracha.

Jan 12, 2015
Bada Bing in Home Cooking

Your preferred Burgundy brand for Beef Bourguignon and Coq Au Vin?

I go with those who suggest using a French pinot noir--Jadot or Drouhin bottlings between $10-$20--or Cotes du Rhone. New World pinot noir can have a bit more sweetness than I like for cooking, and I really don't like the oak flavor for cooking, esp. when reduced (a reason to avoid Spanish riservas, too).

Jan 12, 2015
Bada Bing in Home Cooking

Crock-Pot Cuisine -- are you kidding?

Well, there are people out there who have much more money than they do time and/or cooking aptitude.

That's not me, and I think I'm glad to say that. (Will have to think some more about the calculation, but I do think I'd rather know how to cook than be rich and clueless about cooking.)

Jan 12, 2015
Bada Bing in General Topics

French Onion Soup-How Do You Slice The Onions And What Booze Do You Use?

For onions, I first cut out each pole-end of the onion and then cut it in half pole to pole. After discarding the peel remnants, I cut the onions pole to pole, trying to cut between the ridges and always toward the center. I think I first heard of being so particular via some Thomas Keller recipe, and I do like how uniform the resulting slices are.

I've generally used white wine but want to try a red next time.

Jan 12, 2015
Bada Bing in Home Cooking

What are your home cooking goals for 2015?

Good luck! Seriously, pho is not hard to make, but it can be costly and it is necessarily time-consuming (even if mostly passive time) for the beef stock. It's also different in that it calls for flavors that set it apart from European-style beef stock, notably cinammon sticks and star anise. You can make a bunch of pho stock and freeze it, but it won't be good for European recipes, sauces, etc.

Jan 11, 2015
Bada Bing in Home Cooking

What Herb/Spice Do You Most Dislike?

Like Perilagu Khan, I used to hate cilantro but somehow came around to liking it.

For many years now, the only spices/herbs I find repellent are lavender and tarragon.

Jan 11, 2015
Bada Bing in General Topics

What are your home cooking goals for 2015?

"Picky" eating always leaves me a bit in the dark, although I don't hassle people who describe themselves that way. Can you say a bit about types of foods you wish to avoid (no need to go into why, unless you feel like doing so). I gather that most picky eaters tend to avoid many vegetables and/or foods of a certain texture, such as "slimy" cooked onions and eggplant, etc.

Meanwhile, I can suggest among raw foods or unprocessed foods making Thai spring rolls, e.g.:

http://www.foodnetwork.com/recipes/al...

There are a number of pantry items called for there, but they do keep well and play into many different Asian recipes. Get them at an Asian grocer, if you can: better and cheaper there.

Jan 11, 2015
Bada Bing in Home Cooking

Beef bourguignon too sweet. How would you have tried to salvage it?

Cheaper (under $15-$20) USA pinot noir is often a bit sweet. What did you use? Do you have a link to the recipe? Four onions is a lot, but might be sensible for a large quantity.

The challenge you pose re: fixing the matter is steep. Adding liquid broth would dilute the sweetness, but reducing it to the earlier volume would only reinstate the sweetness (which cannot evaporate). You could add broth and then toss out half... Best wishes!

Jan 11, 2015
Bada Bing in Home Cooking

Beef shank center cut with bone for soup?

Much depends on whether you can get past being grossed out by marrow. Beef shank is a perfect ingredient for beef stock. The marrow itself will often not dissolve but instead remain as a blob in the cooking mix. So you could possibly remove it. But marrow is a prized food item in many cuisines. Personally, I love it. Spread it on good toasted bread with salt and some garlic.

Jan 10, 2015
Bada Bing in Home Cooking