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Seeking crispy potato lovers. Fry? Roast? Deep fry?

lay strips of bacon onto a baking sheet and add a bit of whatever oil you use for cooking in a 400 degree oven.

boil roughly cut and peeled taters till firm but able to poke through easily.

drain and toss onto baking sheet

move around every 10 minutes till all sides are crispy golden brown.

drain and serve with crumbled bacon over top.

Aug 19, 2015
Zalbar in Home Cooking

Restaurants are inappropriately using flour tortillas instead of corn? :(

It's due to the fact that flour is so much cheaper than MASA.

Aug 03, 2015
Zalbar in General Topics

Crispy Chicken Skin - High Heat or Low and Slow?

high heat all the way for chicken.

Brisket in Montreal

Was replying to original post.

Jul 27, 2015
Zalbar in Quebec (inc. Montreal)

What is worth making from scratch to save money?

No knead bread for daily use.

Jul 24, 2015
Zalbar in Home Cooking

West Island Deli

relocated Abies? bleh...

Jul 24, 2015
Zalbar in Quebec (inc. Montreal)
1

Persian "pebble" bread in West Island

If it's Persian then it's from Akhavan on Pierrefonds between St-Jean and St-Charles. Great place, and the meat is great to. Breads are past the registers and nuts.

http://www.akhavanfood.com/main.shtml

Slimy Cold cuts

The reason for that sliminess is that the cuts you're buying are commercially cured using a brine injection.

What you'll want to do is buy whole muscle cured meats and slice them yourself.

Better yet, make your own. Cook a turkey, cure a pork loin (it's really really simple), cook a chicken and shred or slice the meat as needed.

Jul 17, 2015
Zalbar in General Topics

Baking frozen lasagna ?

Depends on how thick, but really it's all cooked so you're just heating it up. I'd be going with 320 till hot in the middle.

Jul 17, 2015
Zalbar in Home Cooking
1

Brisket in Montreal

Order from your butcher, and if you don't have one, get one. They're more important than your doctor or dentist. :)

My guy's out in Ile Bizard, http://www.lesepicurieux.com/

Across the bridge, and hang a left at the first lights. They're just up the road on the right. Amazing quality meat, farmers market out back during the summer, bakery next door.

Jul 07, 2015
Zalbar in Quebec (inc. Montreal)

How to make a classic chicken noodle soup?

1. Buy a chicken, stick it in a large pot (skin and all) and cover with water. Add a chopped yellow onion, 3 large peeled and roughly chopped carrots, 2 celery sticks

2. Bring to a simmer for at least 3 hours but no more than 5 (or chicken meat gets tacky while chewing). Because you're using all this meat you will flavour the stock very quickly.

3. Remove chicken to cutting board and pick off meat. I let it cool for a bit because I always end up burning my fingers.

4. Add vegetables to the stock you just made and prepare some pasta.

5. Once pasta is tender, run it under cold water.

6. Add meat to the stock

7. Ladle into a bowl, add cold pasta

8. serve

Jun 16, 2015
Zalbar in Home Cooking

Cookie Disaster

pie crust

Jun 13, 2015
Zalbar in Home Cooking

How has your cooking evolved with age?

If there's one thing I've learned is that recipes are good as a guide but nothing beats technique. Once you have those down, you don't really need recipes except as inspiration.

Mangalista/mangalica pork

I wish...

Jun 10, 2015
Zalbar in Quebec (inc. Montreal)

Refreezing meat that defrosted

That's not really why.

Every time you freeze something you reform ice crystals in the protein that pierce cell walls and cause seepage. It will be fine to eat but texturally will be fairly disgusting. So use for stew.

May 25, 2015
Zalbar in General Topics

Pre-Boiling Baby Back Ribs - fast help

no...just....no...

5 hours on the grill at 225-230

May 25, 2015
Zalbar in Home Cooking
2

My first syrup

Never make things with love. It can turn bitter and rancid over time.

:P

Green Onion Rant

1. Don't chop it up, they last longer
2. Don't hide them in the "crisper" you don't see them you don't use them.
3. Make more of whatever you're doing and freeze.

Example: I make a lot more burritos than I am going to eat and freeze them. They freeze very well (always chill things overnight before freezing).

Alternately start gardening and pick what you need.

May 25, 2015
Zalbar in General Topics

Best hot dogs without nitrates or nitrates?

Sodium Nitrite is sodium nitrite regardless of the source. Vitamin C is added to a cure for the same reason except that we can control the exact amount of nitrites going into our product. Celery juice you can't monitor the amount of nitrite going in so you have inconsistent quality and more often than not a much higher dose of sodium nitrite.

May 14, 2015
Zalbar in General Topics

Montreal kitchen supply store in Little Italy | Quincaillerie Dante

Sometimes yes, sometimes no.

May 13, 2015
Zalbar in Quebec (inc. Montreal)

good rub for beef

If you're looking to enhance the flavour of the beef, basic salt and pepper should be enough.

Anyone use a temperature contoller on their smoker?

Sometimes you want to smoke things for 12+ hours and I like my sleep on the weekends :P

Has Hellman's Mayo really changed?

Yeah, it's changed. It's definetly on the runny side now. Luckily I've discovered the one secred ingredient to make my own that tastes 100% the same as the old recipe. :)

May 11, 2015
Zalbar in General Topics

Anyone use a temperature contoller on their smoker?

I got a Weber Smokey Mountain and it's great at holding temps for hours and hours.

Anyone use a temperature contoller on their smoker?

Been thinking about it.

But then I don't have an excuse to hang around the smoker with a beer.

Is it ok to eat many eggs?

Change your eating habits, don't go for "quick fix" diets. They don't work in the long term.

Exercise more, even if it's just taking walking quickly around the neighborhood for 20 minutes a day.

You add a pinch of salt. How much is it?

a pinch of salt is what you can grab between thumb and your first two fingers. There's no actual measurement, and whenever salting, you should always do it to taste, unless you'd doing something more significant like curing meat, but in that case you'd be using a lot more than a pinch.

Apr 27, 2015
Zalbar in Home Cooking

How do I freeze pulled pork without ruining the texture and/or flavor. Also how do I defrost it correctly?

Cook it 1 to 2 days beforehand and store in the fridge. It'll actually taste better.

If you insist on freezing then leave it in the bottom of the fridge overnight so that there is less moisture loss when you put it in the freezer.

Apr 27, 2015
Zalbar in Home Cooking

Making ground beef crunchy

Fry it in batches. Most people dump the whole package of beef in. Crumble it before hand, and brown handfuls at a time.

Apr 27, 2015
Zalbar in Home Cooking

is salt really heated to 1200 degrees F?

sodium chloride is sodium chloride is sodium chloride.

Whatever nutbag told you that the "chemical structure" of the salt was altered has zero understanding of chemistry.

p.s. salt is a mineral. It's basically a rock, it has no problems with high temperatures.

Apr 24, 2015
Zalbar in General Topics