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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

Death of a Kitchenaid. Now what?

So it's the end of the road for my Kitchenaid 5qt stand mixer. It is not a tilt head which I like. I replaced the gears for the attachments about 2 years age. My question is -

1. should I go for an artisan
2. try to find a 5qt that is not a tilt head.
3. go for the 6qt pro 600.

The artisan has great reviews and is a bit cheaper, but it is a tilt head.

The 5qt is great and I would have and extra bowl from the last mixer, but it might be hard to find.

The 6 qt is great and powerful, but I'm not sure I want to spend the extra $ and it's really annoying doing like a cup of cream in it.

Any thoughts.

I thought about Viking, but that would mean buying a new grinder and I have heard mixed reviews.

P.S. I use the mixer about 3-4 times a week, once for bread. Grind meat about once a month.

Thanks for the help!

Dec 27, 2013
jefpen2 in Cookware

What the heck is this?!?!?!?

Pasta Measure?

Dec 22, 2013
jefpen2 in Cookware
1

sticky fettuccine

Any other dried pasta....sir a few times and no problem. fettuccine? always stick together What am I doing wrong?

Dec 18, 2013
jefpen2 in Home Cooking

Dipping into the well that is Korean cooking

many cuisines i have tried (Burmese, Thai, creole, etc) I have always gotten at least a dozen go-to recipes to use. That means I buy stuff for 1 or 2 things and then it rots in the fridge. I am now worried about my newly acquired, VERY expensive, XO Sauce! Luckily many Asian cuisines use fermented ingredients!

Dec 08, 2013
jefpen2 in General Topics

Dipping into the well that is Korean cooking

Going beyond my kimchi, which is pretty good. http://www.maangchi.com/ is said to be a great starting point. When looking at the often used ingredients, there are 2 that I have concerns about.

Fermented soybean paste ( doenjang

)

Hot pepper paste ( gochujang)

I have most of the other stuff, but am wondering how these things last. I don't see myself making Korean food 3-4 times a week, so how will these things last opened, in the fridge or pantry? Thanks

Dec 08, 2013
jefpen2 in General Topics

Panda West

Anyone try the new chinese Panda West in West Brattleboro? The menu is your standard americanized chinese/sushi joint. Just wondering if it's any good

Dec 04, 2013
jefpen2 in Northern New England

Petak's Fair Lawn NJ

Having grown up there too and family knew them that does sound surprising. But, I must tell you that I am in town about twice a year and it seems like they are always doing something with the place. I am pretty sure they don't do their meats in house

Nov 29, 2013
jefpen2 in New Jersey

Babka

I think Zadies in Fairlawn, NJ makes their own. Best I have ever had

Nov 20, 2013
jefpen2 in Kosher

Chesterfield Inn or Peter Havens for dinner?

Have you thought about TJ Buckleys in Brattleboro?

Oct 22, 2013
jefpen2 in Northern New England

Which chef uses which dry pasta brand? and which do you like?

After this you wont't see Barilla in my house again. And by the way, I'm straight

http://www.nbcnews.com/business/baril...

Sep 28, 2013
jefpen2 in General Topics
4

PLEASE HELP! Shrimp powder question

I'll try to do it just dry and see what happens. How long will this last in the fridge?

Sep 06, 2013
jefpen2 in Home Cooking

PLEASE HELP! Shrimp powder question

Many of the recipes in BURMA: RIVERS OF FLAVOR call for shrimp powder. The recipe is from this book

Sep 05, 2013
jefpen2 in Home Cooking

PLEASE HELP! Shrimp powder question

So I followed the recipe and soaked the dried shrimp for 10 min, patted it dry, and then chucked it in the food processor. It came out more like a paste then the "flaky powder" it is supposed to be. I have it spread out on a plate to dry out (in a place the cats can't get to!) Am I missing something? I don't want to use it until I know I have the right stuff. ( I want to dive into my new Burma book) Please help....

Sep 05, 2013
jefpen2 in Home Cooking

Cookbook of the Month June 2013: BURMA Basics, salads, soups, vegetables

A little late but my shrimp turned into more of a paste then a powder. I dried them after soaking so I am not sure what the problem is

Sep 04, 2013
jefpen2 in Home Cooking

"Standout Tomato Chutney" Recipe from Burma: Rivers of Flavor

Has anyone canned this recipe? Any advice?

Sep 02, 2013
jefpen2 in Home Cooking