hpman247's Profile

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Guy's Big Bite: What demographic are they targeting?

ohh, and i love both DDD and Big Bite.

Nov 20, 2009
hpman247 in Food Media & News

Guy's Big Bite: What demographic are they targeting?

AMEN..haha Sandra Lee can you please leave FN..I'd rather watch Dave Lieberman at 4AM

Nov 20, 2009
hpman247 in Food Media & News

Guy's Big Bite: What demographic are they targeting?

Guy is the MAN!! I love him. 23 in in college is this demo!!!!!

Nov 20, 2009
hpman247 in Food Media & News

What are the 10 most essential things in your spice cupboard?

When you say coriander, is this the same as coriander seed. I would assume that you would need a spice grinder b/c the seeds seem inedible????/

Nov 20, 2009
hpman247 in Home Cooking

Best and Worst Recipes You Made From a Cooking Show

So I just have to reply to this. I checked out the recipe and surely thought this must be a from scratch custard, and I was terrified when I saw it uses an instant mix :o ...My mom makes the most amazing Banana Pudding from scratch. I will get the recipe from her for you all and I guarantee that's its worth making beyond all others.

Nov 18, 2009
hpman247 in Home Cooking

Reusing deep frying oil? What are "the rules"?

I have a deep fryer that sits on my coutertop because it gets a great deal of use. I always buy Kroger Brand peanut oil and it costs about 9-11 per gallon.

My oil is now starting to get dark, but I have been using it for probably 2 months. Maybe a bit longer. It still fry's chicken wings, chicken tenders, chicken breasts, fries, jalapeno poppers and such with no problem what so ever.

I try to remember to run the oil thru a paper towel or sieve after frying things like chicken tenders and wings just due to the egg wash/flour mixture that I usually use, but I rarely clean the oil after something like fries.

So, like I said, I have had no issues using my oil for prolonged periods of time. I use it once or twice a week, so there have probably been at least 15 uses, and maybe more. Also, I agree with the fomaing statement. So long as it's not foaming up on you, I'd say you're good to go.

Nov 18, 2009
hpman247 in Home Cooking

Newbie :D. Just saying Hi & Wondering about a Thanksgiving Menu

I could certainly do that, but I know nothing about caviar selection...

Nov 14, 2009
hpman247 in Home Cooking

NYC street-vendor style middle-eastern chicken sandwich recipe...?

Theres this little greek restaurant here called Souvlaki. They have this Marinated chicken pita that I get with the cucumber sauce lettuce and tomato. HEAVENLY....I may have to go by there today!!!

Nov 14, 2009
hpman247 in Home Cooking

Newbie :D. Just saying Hi & Wondering about a Thanksgiving Menu

I would say yes, because I am sure that your caviar dip is amazing, but sadly there is no where within 50 miles that I know of that sells caviar. Much less the fact that I will be going home to a much smaller area for thanksgiving where the main grocery store is wal-mart, so i doubt I'd be able to pull off that recipe.

I'm actually doing a lot of shopping here for the gourmet dishes because I am afraid that while I am home I won't be able to find necessary items

Nov 14, 2009
hpman247 in Home Cooking

urgent - making soup

Well basmati has that distinctive aroma, and is a long grain rice unlike arborio. I would probably use the basmati simply because it's "closer" to what you should be using.

Nov 14, 2009
hpman247 in Home Cooking

urgent - making soup

I've only used Arborio for risotto, but one of the distinctive reasons to use arborio is because of the starch it releases during the risotto method which creates that amazing creamy texture. I would imagine that more starch would be released into your carrot soup using arborio, and seeing at that is all that you have, i'd say go for it.

Nov 14, 2009
hpman247 in Home Cooking

Gravy good enough to drink: what makes your mostly classic turkey gravy special?

I've purchased a dry sherry a few times before from the local wine shop, but it's always for only one use. Do you all just have your whole bottle go to waste as I usually do, or is there something else to use it with.

Nov 14, 2009
hpman247 in Home Cooking

Internal turkey temperature for juicy turkey

I'm going to set my probe thermometer for 160 and take it out immediately when it goes off. Allow it to sit for 20 minutes and carve away :D~

Nov 14, 2009
hpman247 in Home Cooking

Newbie :D. Just saying Hi & Wondering about a Thanksgiving Menu

You know oddly, my family has never eaten cranberry sauce. Personally, I love it, but I don't know if i should make it for myself. They can be picky eaters and might not bother to put it on their plate :(

Nov 14, 2009
hpman247 in Home Cooking

Good Cocoa Powder??

I saw Ina Garten make this amazing brownie pudding which I replicated to the delight of my friends, even the ones who don't like dessert!

Here is the recipe
http://www.foodnetwork.com/recipes/in...

Well my question is about the cocoa powder. I used basic Hershey's brand but I know it's not the best, only the best that Kroger had. Earlier this morning when I went in (open 24 hrs), they had some Ghiradelli Baking Chocolate mix and it said "with Cocoa Powder." I would assume that Ghiradelli would be better than Hersheys. But do you all have any idea if this is legit cocoa powder or something that I should stay away from?

I have seen amazon.com sell very good cocoa powder, as they do vanilla beans btw. I always buy them from the JR mushroom place on amazon.com. But back to the powder; their quantity is too large. I believe it's a kilo and thats ridiculous for me to buy that much.

Nov 14, 2009
hpman247 in General Topics

What are you making right now?

I'm going to make a 6oz Filet Mignon for lunch, and my meatloaf recipe for dinner
My Meatloaf -
2 LB Ground Beef
1 C Chopped Onion
1/2 C Green Pepper s
1/4 C Red Peppers
1 T Wostershire
1 Clove Garlic minced
1/2 t Cumin
1/2 t Fresh ground nutmeg
2 Eggs
3 T Salt
1 t Pepper
1 14.5 oz Can tomatoes
1 Beef Bullion cube
1 C Bread crumbs

Bake 350 for 50-60 minutes
Spread Ketchup on after baking

Nov 14, 2009
hpman247 in Home Cooking

Cooking Dinner for a new BF.....what do you think

I agree. I love Key Lime Pie sooo much as well. And as a guy, I can say that I would be greatly impressed by the OP's meal!

Nov 14, 2009
hpman247 in Home Cooking

Cooking Dinner for a new BF.....what do you think

It seems like it will be delicious. I would be happy that my GF was cooking for me. As for the Key Lime Pie, I personally love it, but I can see where some say it may be slightly out of place. It all sounds wonderful. I am sure he'll love it!

For the ex's first dinner i made her
1st course: French Onion soup served in a mug with a piece of french bread topped with swiss cheese.
2nd course: Fresh spring green salad with raspberry vinagrette
3rd course: Apsaragus Riostto topped with itialian breaded chicken
Dessert: She loved brownies, so I made simple out of the box brownies

I also made a menu and added it to the set table so that she knew what she would be having. Needless to say, a fabulous night.

Nov 13, 2009
hpman247 in Home Cooking

Newbie :D. Just saying Hi & Wondering about a Thanksgiving Menu

Hi everyone!

First I should say that I am not a novice cook. However, I'm no iron chef either, and there is no way I could participate on that show. I'd be stumped by some of the ingredients on Chopped, but I think I could make do with the ingredients and possibly get out of the App round :).

I have had a class working in a commercial kitchen as part of being in the Hospitality program at Virginia Tech. However, sadly the class that introduced me to a more refined style of cooking, further branching me from my previous generic approach, is the only course that we have that involves working in a kitchen at the University.

I can make a great Shrimp and Asparagus Rissotto, Chateau Briand, Creme Brulee, Panna Cotta, chicken stocks, and things like that. I know what Creme Fraiche is haha (When I say that to my friends and family, they're in awe of what it is lol). So I would say I definitely have experience cooking and a good knowledge of the kitchen.

I seriously lack in the seafood area, and recipes with Scallops, Crab, Salmon, Mussels, Clams, Tuna, etc I tend to shy away from because I don't live in an area that has great seafood. And what we have is quite expensive at the local Kroger, especially for the fact that I don't know the best ways to cook the aforementioned ingredients, and I live alone, but I do cook for friends once a week or so. Also, I'm not as experienced with lamb, veal or duck, and I honestly do not know if I like veal or duck. Lamb is a bit fatty, or at least in the experiences that I have eaten it, which is probably one of the top reasons I haven't tried to cook it on my own.

Anyway, for thanksgiving dinner I have informed that family that I wish to cook a majority or it.
I am planning to brine a turkey and stuff it with aeromatics much like Alton Brown. Also I am going to cook a beef tenderlion in the "salt dough" that Alton cooked. Did I mention I am a HUGE Alton Brown fan haha. However even with the direction, I will add things that I prefer in the form of herbs and spices that I prefer.

I'm going to allow my mom to cook the cornbread stuffing because it is amazing as it is, though I am going to have her use my home made chicken stock rather than the box kind that she usually would use. I'm thinking about some type of green-bean casserole and some baked creamy mac n chees for some of the kids that love it. Also, we normally have mashed potatoes, but I'm thinking of a some type of potato gratin in addition.

For dessert, I I am going to make a Cheesecake with a raspberry or blueberry coulis . Also we'll have a Pecan Pie, and Creme Brulee.

Any Ideas on something to add, something that is generally favorable and has that "wow" factor response from your family. Luckily I don't have to pay for the stuff (having to pay here at school majorly cramps my style in getting much of what I really want :(....and since the fam will be paying I can get whatever I want.

I'm glad I finally found a "food" message board that is active. I look forward to all the advice and knowledge that I will gain as a part of the community here.

Nov 13, 2009
hpman247 in Home Cooking