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Lobster Disturbance!

Are you looking for an Asian or Italian style dumpling? Also, will it be closed (Crescent.Raviolu), or open( Shumai)

2 minutes ago
fourunder in Home Cooking

ISO Quick & Dirty Dinner Ideas for Mom & Kid While Dad is Out of Town

Pizza....

Quick, used prepared items.

Dirty.

Make your own dough

http://www.seriouseats.com/2014/10/ca...

1 day ago
fourunder in Home Cooking

Tips from the commercial kitchen for the home kitchen

this really depends.

~~~~~~~~~~~~~~~~~~~~~~~~~

and that's why I my comments start out by saying....

Cooking some foods a day or days before really doesn't same you any time.

Specifically, something like Lasagna or a roast, but let's say another item often prepared in advance, Mashed potatoes. It takes 30 minutes or less to make potatoes and they could be transferred to a bowl or electronic warmer....much more preferable to maintain quality than to be microwave reheated....but if reheated in the oven, then that would be different.

I would agree with the examples you indicated would be better, or best over a 2-3 day process.

1 day ago
fourunder in Home Cooking

Tips from the commercial kitchen for the home kitchen

That certainly would depend on what you are making.

Since we are coming into the holidays, let's take gravy for an example. Now I'm all for making stock ahead of time... but the basic ingredients for gravy are fat, flour and stock. If you already have the stock made, what time are you saving by making the gravy ahead of time.

* You make the stock
* You make the roux
* You make the gravy,
* you have to cool the gravy,
* you have cover and store the gravy
* You have to uncover the gravy
* you have to reheat the gravy
* you have to wash the vessel you stored the gravy in.

with better time management, you only have to consider the first three steps and not worry about the last five. Turkey is in the oven for 4-6 hours...there's plenty of stove time for the gravy.

1 day ago
fourunder in Home Cooking
1

Tips from the commercial kitchen for the home kitchen

Timing:

It's easier to have your meal finished a couple of hours ahead and hold it for serving, rather than trying to get everything out at once piping hot. Most food does not have to be served hot, merely warm.

Cooking some foods a day or days before really doesn't same you any time...it takes just as much time to reheat food properly, as it does to cook it only once.

1 day ago
fourunder in Home Cooking
1

Disputing Kitchen Wisdom - Giving up the ghost

My comments reflected my thoughts on keeping flavor in the meats, not flavoring the stock.

:)

2 days ago
fourunder in General Topics

What is the recipe for the best whole roasted turkey you've ever had?

Kosher Salt & Fresh cracked Pepper.....Olive Oil or Butter to help the skin brown. Why pay all that money for a Heritage Bird...only to cover up or mask it's flavor.

If you want to impress...concentrate on sides and condiments.

2 days ago
fourunder in Home Cooking
1

Texas Smoke in Jefferson or Hot Rods in Wharton?

Normally I wouldn't come on to speak negatively on a place, but I've already done so in a prior thread(even possibly to you). You're generous with your time and posts here, so I'm doing this to either refresh your memory, or simply bring up you may end up severely disappointed. I've only been to Hot Rod's...but it was more than a few years ago. Since then, I've seen them on the reality TV show, Restaurant Stakeout... My visits to Hot Rod's in the past were not good. Watching the episode on television explained why the food was not good. The owner is fundamentally out of touch with his staff and customers. The staff had no boundaries, pride or respect for the owner... The barmaids and cook were terrible on all fronts, only concerned about themselves. I'd suggest you pass on HR.

Maybe the show straightened them out.

http://chowhound.chow.com/topics/854256

Oct 23, 2014
fourunder in New Jersey

Disputing Kitchen Wisdom - Giving up the ghost

I would further add, that once the liquid reaches boiling, it must be lowered to the very gentlest of a simmer...or even the heat turned off.

In Chinese cooking. Poultry, Beef and Pork are often braised in simple stock or in Master Soy Sauce. They are some of the tastiest meats I have ever had. With poultry in particular, a hen or chicken is put in the pot. The braising liquid is brought up to a gentle simmer. The pot is covered and the heat is turned off. 45-60 minutes later....excellent tasting meat from the braising liquid

Oct 23, 2014
fourunder in General Topics

What's the best non-toxic(ish) pan for cooking eggs?

Nothing sticks to either of my well seasoned Cast Iron Griddle or French Style Carbon Steel.

Oct 22, 2014
fourunder in Cookware

Disputing Kitchen Wisdom - Giving up the ghost

I save the large bits of meat from poultry, smoked meats and pork all the time. they may have lost some flavor, but they still add some texture when I make soup.

Oct 22, 2014
fourunder in General Topics
1

Use for macadamia crumbs?

A half a cup of nuts really isn't that much, but you could certainly stretch them with Fresh Breadcrumbs or Panko to use as a coating or stuffing for...

Rack of Lamb

A nice Double or Triple Cut Pork Chop

* coat first in mayonnaise or Dijon Mustard.

* You could also add some fresh herbs.

Pan Sear in a hot pan and finish in the oven.

Oct 22, 2014
fourunder in Home Cooking

Runa Peruvian Cuisine Red Bank

A half chicken with potatoes for 14$ seems like a lot but I guess they are an "upscale-ish" joint...

~~~~~~~~~~~~~

Planet Chicken in Dunellen. Whole Chicken is only $10. With Fries and Avocado Salad is only $16, and can feed 2. the half chicken is $10 with the sides.

I recommend their Fried Fish Platter.

http://www.planetchickenrest.com/menu...

Oct 22, 2014
fourunder in New Jersey

Locale in Closter

I've held off saying this, but it may explain some issues concerning the employees and service.

I have heard the food was good at Locale....friends have suggested i go there, but before they opened I was at the local Closter Driving Ranges and walked across the street for a beverage while they were having construction done on their cafe there....The place I went for a beverage was @ Burger King. While on line, a manager of Locale was there soliciting the employees to come work at Locale. I thought that was poor form and the reason why I have not gone there.

I have when businesses poach employees....especially unqualified ones.

Oct 19, 2014
fourunder in New Jersey

Veal . Your thoughts ?

You are the only one arguing with me...I'm certainly not arguing with myself... I don't give a shit what you or anyone else eats.

Oct 19, 2014
fourunder in General Topics

Who remembers Pete Lorenzo's Cafe

Oct 19, 2014
fourunder in New Jersey

Veal . Your thoughts ?

Well, by your reasoning, it does if you can't eat pork.

Oct 19, 2014
fourunder in General Topics

Veal . Your thoughts ?

Let me put it this way.

If I, or someone that keeps Kosher, or does not walks into a a Kosher Chinese restaurant.....skip the veal and order the chicken. Veal does not make any Chinese food better.

Oct 19, 2014
fourunder in General Topics

Veal . Your thoughts ?

so it's a moot point, yes?

No, it's not. Just because you may keep a Kosher household doesn't necessarily mean you keep Kosher out and .. They may or may not insist on Kosher Stir-Fry, but it doesn't mean they don't know what Pork tastes like. There are many Jews and Non-Jews that frequent Kosher Chinese establishments...and those that are not. It's a choice or option for food. You can't insist on pork in a Kosher Chinese establishment. Veal is used by default. Many Jews I know eat pork and prefer it over veal. They could also use beef, chicken or mock meats as well, as a substitute protein. I would say those who order Veal in Kosher Chinese choose veal as a dish. they don't insist on it. It is what it is on the menu.

The topic is ....Veal, your thoughts. My topic sentence was....it's a poor substitute for pork if a dish is supposed to be made with Pork, veal is a poor substitute. I just happened to use Kosher Chinese as an example.

On the other hand....I feel anything made with Veal...can be improved by substituting with Pork.

Finally...on the point as a substitute for pork....if Veal made any Chinese Dish better, why wouldn't a typical Chinese restaurant offer it on the menu. It's not limited to be used only in Kosher Chinese. It could be used in any restaurant. If it made any dish better, people would demand it.

Oct 19, 2014
fourunder in General Topics

"We don't take reservations for less than 6." Restaurant Owners Listen Up! [moved from Seattle board]

..

Oct 19, 2014
fourunder in Not About Food

Veal . Your thoughts ?

It's a poor substitute for Pork. I don't know how the Jewish/Kosher community stands for it in Kosher Chinese food.

Oct 19, 2014
fourunder in General Topics

"We don't take reservations for less than 6." Restaurant Owners Listen Up! [moved from Seattle board]

In defense, I can completely understand this thought or position.

I used to work at a Country Club in New Jersey, where the biggest day for members to come use up their food minimum was on Sundays for Brunch...especially the last Sunday of the month to use up their required food minimums. New Jersey is also known as the Greek Diner capital of the USA...where most serve some pretty good breakfasts and you can get your eggs served any which way you want.

Back to the defense...Every Sunday we had the same group of 4 ladies who could never be satisfied, no matter how they ordered their eggs...be it poached, over easy, scrambled, basted and etc. They always complained it was not done right and they could get better breakfasts at the Diner down the road. It came to a point I told them they were just eggs and to quit complaining and disparaging the cooks every week. If they continued to complain, they would be denied egg orders and had to order something else every Sunday. Miraculously, they never complained again.

Turkey Gravy... long form

I'm with nosh on this one. The gravy may be thickened, but it needs to simmer to cook out the flour. We used to serve 400+ members separately in the member dining room and 600+ outside guests in the Main Ballroom at the Country Club I was associated with. The gravy wasn't merely reheated.

It also depends on what you use to thicken the gravy as well, as some thickeners break down.

Oct 18, 2014
fourunder in Home Cooking

Who remembers Pete Lorenzo's Cafe

how about the trough in the bar floor so they didn't have to use the restroom. Those were the days.

Oct 18, 2014
fourunder in New Jersey

German Restaurants in NJ

Yes....Swiss Chalet became Bobby McGee's Conglomeration, then Friday's and now it's The Shannon Rose...three chains in a row.

Oct 18, 2014
fourunder in New Jersey

Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures.

Thanks for the tip...I'll give it a try. Melanie Wong says you have to scrape the skin as well...but I've found you really need controlled direct heat over fire or coals. I saw a video where the chef stuck metal tube through the cavity and spun the pig continuously for an amount of time to get the golden color (consistent).. I rack my brain to find the video if possible.

Oct 17, 2014
fourunder in Home Cooking

German Restaurants in NJ

Do you remember the Blue Swan in Rochelle Park....I had my very first bottle of Blue Nun Riesling there.

Oct 17, 2014
fourunder in New Jersey

What to do with leftover whipped cream?

in the bedroom....was code for without berries.

:)

Oct 17, 2014
fourunder in Home Cooking

What to do with frozen 9 lb chuck roast

When it's defrosted, you can split it in half....or not. In the following thread, I roasted a 12 pound Chuck Roast and it was magnificent. You can see the pictures here.

http://chowhound.chow.com/topics/8147...

If you have never tried a low and slow roast with Chuck, I suggest you give it a try. Some more info and pictures can be found here.

http://chowhound.chow.com/topics/757268

Oct 16, 2014
fourunder in Home Cooking

Got a big butt

Oct 16, 2014
fourunder in Home Cooking
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