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russian_major's Profile

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Costco Food Finds - 2nd Quarter 2015

The Costco in Camillus, NY has carried it since the day they opened. Comes in a package of three half-pound bars. Same price as two in the supermarkets around here.

Apr 30, 2015
russian_major in Chains

Who uses ketchup on home-made Mac & Cheese?

A friend of ours used this combination with tomato soup from a can. Her finished product was similar to the Franco-American spaghetti we enjoyed as kids way back in the day.

And as a kid I always wanted ketchup on mac and cheese, even though I never wanted it on anything else. Still don't, except in homemade Russian dressing. And maybe on leftover mac and cheese.

Nov 11, 2014
russian_major in General Topics

old Italian Restaurant in Syracuse

The Concord Diner.

Supermarket pricing.......can someone explain this to me?

My grocery store had a BOGO offer on cookies. So I took two. Turns out the offer was buy one, get two. The cash register was programmed to charge full price for both. If I checked out with three, it would have charged me for one. I had to go to the courtesy window to return both boxes. Live and learn.

Apr 10, 2014
russian_major in General Topics

Homemade Corned Beef

Before cooking kosher meat has to have the blood removed by a process of soaking and salting so the meat to begin with has a salt content that non-kosher meat doesn't.

Changing the cooking water three times and rinsing off the brine and a 24 hour soak in plain water prior to cooking didn't remove enough of the excess salt.

I am guessing that the amount of salt used in a dry rub or brine has to be decreased to some degree.

Feb 28, 2013
russian_major in Kosher

Homemade Corned Beef

Any experience pickling a brisket, starting with meat that is already soaked and salted? I've done it twice, using a recipe I found on line. The result was great both times, except that the meat was too salty. Not inedible, but too salty. Good flavor, pink color, all okay. Years ago when we could purchase an already pickled brisket, the directions would say to bring to a boil and pour off the water a couple of times before the final boil. Did that both times. The second time I soaked in plain water for 24 hours before cooking. It was a little better, but still too salty. It all makes sense, as the meat is salted to begin with, but how to modify the recipe?

Feb 28, 2013
russian_major in Kosher

Seeking my mother's dressing for Thanksgiving

Nice to hear that you had a good result with your dressing. I make mine with eggs following the tradition of my mother in law, who also died way before her time and was replaced by a wicked step-mother, but we did get the recipes. I never would have thought about making patties, but now I will in memory of your mom. Dressing patties, what an innovation!

Nov 26, 2012
russian_major in Home Cooking