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Musings on the relatively low activity on Southern New England Board

This has always bothered me about this board and the Northern NE board. I think it has to do with the lack of diversity if you are more than 30 mi outside of any of the major cities. Ask any semi adventurous home cook and they will tell you of 45 min drives just to get keffir lime leaves. Walk around most of their supermarkets and see what is available for fish, ethnic ingredients. You can't blame them because that stuff won't sell. I have had some of the worst Chinese food of my life in some of these areas. Historically, classic New England cuisine is quite drab, and has always been limited by the climate, so the people who have lived here for generations don't have the pallette for some of the more exotic flavors. I have taught a cooking class many times over the years where I make fresh garam masala. Most of my students have never even smelt anything like the spices I am using, let alone taste them. I go on food road trips 2 hrs. to get ingredients. Lucky, in my town of Brattleboro we have a relatively solid group of restaurants and a great coop. But alas.....I am so happy to have my daughter in Boston for college so I can get my fill at The Dumpling House....

1 day ago
jefpen2 in Southern New England
1

Good restaurants in Southern Vermont?

Peter Havens, Fireworks, Whetstone all in brattleboro

Jul 22, 2014
jefpen2 in Northern New England

Dinner recommendation? - heading N. on 91 from Bradley International Airport

Fantastic new Mexican on main St. in Brattleboro. Milagros?

Jun 23, 2014
jefpen2 in Southern New England

strawberry rhubarb pie

never tried this, but any ideas for pairing?

Jun 22, 2014
jefpen2 in Wine

Chicken stock - here's what I have; what now?

the texture and flavor. Not too strong but you get that great glutenous gooey stuff.

Jun 22, 2014
jefpen2 in Home Cooking

Chicken stock - here's what I have; what now?

If you can get a few chicken feet that would make a big difference IMHO

Jun 22, 2014
jefpen2 in Home Cooking

Raw Milk

how long do you think the ricotta will last in the fridge?

Jun 07, 2014
jefpen2 in Home Cooking

Raw Milk

I have a half gallon of gorgeous raw milk to use up. What should I make?

Jun 07, 2014
jefpen2 in Home Cooking

How much rice can a rice cooker cook if a rice cooker can cook rice.

I heat with wood 4 - 5 cords a season. I'm in VT so this year was bad! Let's stay on topic!

May 20, 2014
jefpen2 in Cookware

How much rice can a rice cooker cook if a rice cooker can cook rice.

Looking to buy a rice cooker. In the simplest terms how much rice - cooked - will a 3 1/2 cup cooker make (in American cups?) compared to a 5 1/2 cup cooker. I'm looking at Zojirushi. We are a family of 4, but slowly moving toward an empty nest. If we have guests or it's just the two of us, can a 5 1/2 cup make that little rice well? I know that the uncooked rice amounts are different in Japan. Apparently a cup is really about 3/4 cup. I'm confused..... It's only a $10 difference in price.

May 20, 2014
jefpen2 in Cookware

Cheap, gluten free, veg options

can they seat ten? we will be there at about 530 saturday

May 12, 2014
jefpen2 in Manhattan

Cheap, gluten free, veg options

15-20

May 11, 2014
jefpen2 in Manhattan

Cheap, gluten free, veg options

Looking for a place in either west village, east village, Greenwich village, or close. Need to be able to seat ten w/toddler. Need gluten free and veggie options. I actually thought of Katz"s. Please no Asian (friends are staying in flushing so they have their fill)

May 11, 2014
jefpen2 in Manhattan

first time visiting NY

Katz's

Apr 24, 2014
jefpen2 in Manhattan

rice cooker questions

I am thinking of buying a good rice cooker. The type with fuzzy logic and different settings. Will I be able to make Basmati rice where every grain is separate? Ive seen a few videos but they all seem to be about Chinese type rice

Apr 24, 2014
jefpen2 in Cookware

Hadley asian market

I hadent been in hadley for a while and I went to go to the asian market which was in a strip mall in front of Mi Tierra. Come to find out it was the entire strip mall that burned! Does anyone know if the asian market relocated anywhere? I loved that place

Apr 17, 2014
jefpen2 in Southern New England

porter square togo

Looking for a good sandwich to go in porter square. Or maybe other ideas togo....
Thanks

Apr 10, 2014
jefpen2 in Greater Boston Area

A great idea, not!

Last fall we had the great? idea of using my 4 quart Le Crueset on top of the wood wstove as as sort of a humindifier. Now the winter is over and the pot has a nasty film on it I can't seem to get off. I soaked it overnight in 1 part bleach /3 part water. Still is the same. Any ideas?

Apr 09, 2014
jefpen2 in Cookware

What is American cuisine?

I think this question goes to the heart of the matter when it comes to the issues we have with obesity, food purity, and the Monsantofication of our food. America has never had a unifiing cusine to call their own. A case could pobably be made for Cajun/Creole. I think that is why the food is so good down there. It comes down to respect for the ingrediants. I once heard never to eat anything that your great grandmother would not recognize as food.

Mar 21, 2014
jefpen2 in General Topics

I can't eat at our local Chinese restaurant anymore.

Yeah, but these are the same people that will pay $10 a pound for organic artisan Italian sausage that is not even that good. Or "boutique salad greens! Don't get me started!

Mar 16, 2014
jefpen2 in General Topics

I can't eat at our local Chinese restaurant anymore.

I also cook many Asian and Indian cuisines at home. The thing with Chinese is I never felt you can get the same results on a regular stove. Now if I had the $ for a real wok burner.....

Mar 16, 2014
jefpen2 in General Topics

I can't eat at our local Chinese restaurant anymore.

No. When I am in NJ I sometimes go out w/friends to the local chinese and we have a great time! The spare ribs are my favorite!

Mar 16, 2014
jefpen2 in General Topics

I can't eat at our local Chinese restaurant anymore.

Please allow me to rant a bit as I have no where else left to turn.

I grew up just outside of NYC in NJ. Great pizza, the BEST bagels, and great Americanized Chinese. When I say Americanized I mean egg rolls the size of a small burrito, shrimp with lobster sauce, and those great big spare ribs. As I grew and traveled I discovered the "other " Chinese food. The Chinatowns of London, New York, and Boston. This food is sublime, healthy, and simple. Tonight's example. A Boston place called The Best Little Restaurant. Seafood with XO sauce that I knew probably only had 6 ingredients. Shrimp and tofu hotpot - beautiful. Simple, and you can taste every ingredient. Nothing is greasy or "gloppy".

I attest that I have never been to Asia, so authenticity is not my concern. My problem is why can't we have this outside of Chinatown? Yes there are the exceptions, but we are eating food that I don't see as any better than McD's. As an ex-chef I can tell you that this stuff is not rocket science. A 900 degree burner and some fresh ingredients is all that is needed. Has the American palette been so horribly corrupted and degraded that this is considered "food"? I can barely enjoy our town's "best" Chinese restaurant's hot and sour soup. I feel like going there or going to Subway is about the same. And please understand I live in a very liberal NE town with many good food options. The sad part is if someone opened a Chinatown style restaurant here, I'm not so sure it would do that well.

Mar 16, 2014
jefpen2 in General Topics

What To Do With Tons of Breadcrumbs

I make my own bread and when we buy bread it is from a local bakery. I save the heels and bits in the freezer. When I have a bunch I dry and grind them. My problem is I have too many. I am looking for recipes for lots of dry bread crumbs. Thanks!!!!

Mar 13, 2014
jefpen2 in Home Cooking

Chowhound or Cuisinepoodle?

I have been noticing this for a while check my post. http://chowhound.chow.com/topics/8510...

Jan 27, 2014
jefpen2 in Los Angeles Area

Ruhlman's Twenty?

Americas test kitchen cookbook is a good starting point

Dec 30, 2013
jefpen2 in Home Cooking

Death of a Kitchenaid. Now what?

Very cool. It's on my wish list!

Dec 29, 2013
jefpen2 in Cookware

Death of a Kitchenaid. Now what?

So I got the KA Pro 600 for a decent price. Will keep the bowl from the other one for other stuff. Will report back any issues
Thanks!

Dec 28, 2013
jefpen2 in Cookware

Death of a Kitchenaid. Now what?

Yeah, most of the ones I'm looking at have the spiral

Dec 28, 2013
jefpen2 in Cookware

Death of a Kitchenaid. Now what?

BTW it was reconditioned

Dec 27, 2013
jefpen2 in Cookware