PHREDDY's Profile

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What's for Dinner #314 - Lazing on a Sunny Afternoon Edition

Little girl...the gratin sounds yummy..
Mine usually tends to be a little watery ...yours?

about 2 hours ago
PHREDDY in Home Cooking

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition

Spatchcocked chicken on the grill, black beans, brown rice, a salad of some mixed green lettuces topped with some green goddess.
Edit:..just turned on the grill after arriving home to the 7 1/2 lb bird that has been marinating all day. Looks good, as it was a pretty warm day today in the baked apple...really had no appetite, so I am hungry...the house is cool and the first beer is flowing down the throat ever so slowly...I had some left over,three whole roasted beets...mees thinks I should douse them with some feta, yellow onion some white balsamic...all else is a go. I have a bottle of Malbec somewhere so we will give it a try...

about 3 hours ago
PHREDDY in Home Cooking
5

Mail order knishes???

Yes...but they are now back in business...a little grease fire!

about 3 hours ago
PHREDDY in General Topics

Knish anyone?

Try this link from a conversation from 2006...it was recently brought alive and you might find some good information to meet your knish kneeds!http://chowhound.chow.com/topics/335500

about 7 hours ago
PHREDDY in Los Angeles Area

Mail order knishes???

That I know of today..Gabilia's has the market pretty much cornered. Almost all restaurants and markets sell their products, which are pretty good. Their factory is in Copaige , Long Island, and they do not have a walk up factory store.
The next best for me is Knish Nosh in Rego Park/Forest Hills....Check both of their websites.

about 10 hours ago
PHREDDY in General Topics

Cutting Lasagna

Me too...
I usually make my sauce the day before, let that sit for one day, then the next day the lasagna. My mother actually taught me that about 40 years ago!

about 10 hours ago
PHREDDY in General Topics

Use for lime pulp?

Remove as much zest as you can , and freeze it separately from the juice...We use it all of the time in our cooking, especially fish and shell fish..
The pulp...not a clue...lots of fiber though.

1 day ago
PHREDDY in Home Cooking

HELP!!!! Does anyone know where I can get great TEX-MEX? [Long Island]

I guess everyone has their thresholds?

1 day ago
PHREDDY in New York State (exc. NYC)

Second entree idea needed

I generally use some honey instead of the sugar called for in the recipe. I then use a rule of thumb of about 4 minutes per side and check with a instant read thermometer of about 125 degrees. Then take it off the fire and let it rest at least 5 minutes before you slice it adjacent or against the grain.

1 day ago
PHREDDY in Home Cooking

Second entree idea needed

Welcome to Chow Hound!...
You might want to consider a gratin of eggplant or a bulgur/ quinoa/ salad. All travels well in a cooler.

1 day ago
PHREDDY in Home Cooking

Second entree idea needed

My sentiment exactly critter...
with the salmon I would bring a yogurt/sour cream/garlic/shredded cucumber/dill sauce.
with the flank steak a chimichuri or pesto sauce.
Slice the steak when you get there, not before.

1 day ago
PHREDDY in Home Cooking

Your favorite place to get a slice of NY pizza?

actually their pizza sucks....all hype...
come on $40 for 8 slices of pizza?

Jul 21, 2014
PHREDDY in Manhattan

Banquet dinner options--how to choose what to eat?

AHG....perhaps you might want to consult a trade group or even some of your competitors and find out what happens with them in these instances?

Again given your position in the catering/food service industry and your obvious experience , beyond all of us here..one has to question why you would ask a question like this?

Perhaps if you prefaced your credentials it would be less suspect....and you would not have been "flamed" as you have pronounced....
But what are we reguarlbee's to expect?

Jul 21, 2014
PHREDDY in General Topics

Banquet dinner options--how to choose what to eat?

As I said, this trend existed at least 18 years ago...what don't you understand?...is this a bogus post?

Jul 20, 2014
PHREDDY in General Topics

Banquet dinner options--how to choose what to eat?

the op, she is a caterer of parties...she is playing all of us..right here on Chow Hound and the moderators don't get it...

Jul 20, 2014
PHREDDY in General Topics

Banquet dinner options--how to choose what to eat?

Thus my point...I am a plumber...all people sh-t...you are a caterer...all people eat..Yes? most people in the USA us a toilet...
Why pose your question here ?
I just don't get it...unless it is a post -grad study..

Jul 20, 2014
PHREDDY in General Topics

Can I cook these 3 ingredients together? Casserole Help.

As I see in Ttrockwood's link they do have a packet type recipe...

Jul 20, 2014
PHREDDY in Home Cooking

Banquet dinner options--how to choose what to eat?

FX2....I asked the same question...

Jul 20, 2014
PHREDDY in General Topics

Banquet dinner options--how to choose what to eat?

You mentioned "I was intrigued 3 choices-Haven't seen that yet." I can recall having choices of main course requested with the response card back about the time when my daughter was attending many a Bat Mitzvah, and that was 18 years ago!

If you are in the business, why not canvas some of your clients when you are working with them, what they do when given the choice?, and maybe get back to us with the results

Jul 19, 2014
PHREDDY in General Topics
2

Help with reunion menu

Welcome to Chowhound!
I hope the foregoing that happened in just a matter of hours, helps with your reunion.
I think you have enough of all items.
Please report back to us!

Jul 19, 2014
PHREDDY in Home Cooking

Guide to NYC's 10 Best Greek Restaurants and Tavernas

I was being polite...

Jul 19, 2014
PHREDDY in Outer Boroughs
1

Can I cook these 3 ingredients together? Casserole Help.

R... this can all be prepared the evening before or in the morning and placed in the fridge.
I do little packets/pouches wrapped in parchment paper and baked off in the oven.
I cut the chicken into 1" x 1/2" strips. cut the potatoes into 1/2 cubes, cut the asparagus into 1" pieces.
I place all of it mounded up in the middle of the parchment (sometimes I differ the vegetables, cauliflower, carrots, peppers, onions, mushrooms, zucchini,... which should measure about 12" by 18". I then add some OO, S&P, thyme and some rosemary..
This is wrapped up tight where in you create a steaming pouch. Take the long edges of the parchment, bring together and fold over to seal. The same with the sides, so that the packet is tight rectangle shape. On to a roasting pan, baking sheet,into a preheated 400 degree oven for 30 minutes.
Remove, and serve in the pouch on a plate. Each person gets their own pouch, so you can vary the portion size if you need to. (If I do this I then write the name on the pouch)
Two other suggestions, it is great to set out all of the ingredients and if you want a family project, this way everyone gets to make what they like. Secondly it is real low calorie and I often substitute some Salmon for the chicken.
I usually serve a Green Goddess along side if someone wants a little zip with the meal.
Oh, BTW no clean up of roasting pan, sheet pan because all is self contained...

Jul 19, 2014
PHREDDY in Home Cooking

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

+1

Jul 19, 2014
PHREDDY in General Topics

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

Did you ever post about eating in Flushing or Bayside?...I remember something, but not sure...
I recall people who post here their names on CH, but cannot recall what I ate for breakfast...where did you grow up ? or do you have family here?

Jul 19, 2014
PHREDDY in General Topics

Guide to NYC's 10 Best Greek Restaurants and Tavernas

The boys, Peter and Chris who own it have taken a modern approach to Greek..(I know them well and did the plumbing work when they built the restaurant). Their menu is a little tired though.
The drinks at happy hour are just fine!

Jul 18, 2014
PHREDDY in Outer Boroughs

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

You did grow up in Queens?

Jul 18, 2014
PHREDDY in General Topics

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

Ok and what about anything on top different?

Jul 18, 2014
PHREDDY in General Topics

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

But we get snow...you don't!
But I am sure the toppings and coatings must be good...
Do you have any Tex/Mex bagel combinations?

Jul 18, 2014
PHREDDY in General Topics

ISO ideas for boneless beef short ribs from Costco

Clean, butcher and prepare as much as you can tonight...You certainly marinate the chicken and ribs for tomorrow, and then worry about the sides in the morning...Good luck, and you will have good weather..
Let us know how you make out!

Jul 18, 2014
PHREDDY in Home Cooking

ISO ideas for boneless beef short ribs from Costco

Zackly my sentiment!

Jul 18, 2014
PHREDDY in Home Cooking