PHREDDY's Profile

Title Last Reply

pre 90's before automation

The Op..as you noted that "I knew women..."

1 day ago
PHREDDY in General Topics

potato kuggel

I am right behind you,,,,we are closing early and the house it stocked...kugel is definitely in order....

1 day ago
PHREDDY in Kosher
1

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

But why...just eat half as much...
For me ...butternut squash soup...but use "boxed stock", frozen chopped onions...along with fresh leek and then some dried flaked mashed potatoes...and croutons on top from a bag!!!

Jan 24, 2015
PHREDDY in Home Cooking

Having breakfast on Long Island

Don't do Lake Grove Diner...cost me $23.00/pp for breakfast...nothing more than pancakes , omelets and eggs Benedict...

pre 90's before automation

I guess they don't know about green beans, Campbell's cream of mushroom soup with French's fired onions on top!

Jan 24, 2015
PHREDDY in General Topics

pre 90's before automation

1950's ...mi amor!

Jan 24, 2015
PHREDDY in General Topics

pre 90's before automation

Then you are a kid..I remember Taco Bell just starting..

Jan 24, 2015
PHREDDY in General Topics

Need help navigating diner menu (LONG STORY WARNING)

Ordered ...soft scrambled with Feta...got two hard scrambled eggs with a piece of Feta on the side....true!!!

Jan 24, 2015
PHREDDY in General Topics
1

Ben's Deli Scarsdale Opening Night - Oy

As I noted...always good...not great...(the food that is)

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Thus my point if a lender won't close with out a C of O, why would you without all of the work being finished?...just saying...
None the less , bought 1/4" sliced top round yesterday, in the "butcher's" case for $4.39 a pound, minimum 5 pounds...normal price is $6.19 to $6.49/lb...(this is in NYC) It will go pretty far for stir frys...so I packaged in about 1 lb packs to the freezer...

Jan 23, 2015
PHREDDY in Home Cooking
1

I need party food ideas for 50 people, including kids

In general:
Chicken/beef/pork w/ veggie stir fry
Large green salad
Mashed potatoes (stays well in crock pots)
Slice beef/ with slider type rolls on the side.
Whole poached salmon w/ dill infused sauce
Orozo pasta with feta cheese served room temp.
Roasted turkey breast, sliced at the serving table.
The chili, sandwich fixings, of course fruit and cheese works perfectly well with the above...

My rule of thumb is about 1 lb of food per person, with kids included who are 12 years or older. From a cost perspective I use $10 per person if cooked at home, plus disposables if used.

Jan 22, 2015
PHREDDY in Home Cooking

potato kuggel

Try separating the eggs and creating sort of a soufflé...my grandmother , who owned an egg farm, told me to use jumbo eggs, they have less yolk and more white...I tried it once and whipped all of the egg whites , folded them in, but it was to much like a soufflé, and not a kuggel. Thus, I make 3 lbs of potatoes, 4 eggs, 1/3 cup of oil, one tbl of schmaltz and a medium yellow onion, S&P...two of the 4 eggs are separated and the whites are whipped then folded in. My results have been pretty good...
I also try to remove some of the water from the grated potatoes before as well. No to baking soda or powder...but then again I have never tried them.

Jan 22, 2015
PHREDDY in Kosher

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Count me in....

Jan 22, 2015
PHREDDY in Home Cooking
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Keep a few bucks in escrow and make sure the local authority give you a conditional C of O which will be converted to a final, after the all the work is complete. I have heard similar nightmare stories wherein it took a year to get the final...work closely with your legal person..

Markdown meats...call me a sucker..I will sometimes buy much more, but then again, after it has been cooked I will then package some for the kids to take home, or drop some off at the mother-in-law's house. Eventhough I spend much more than I want to, it gives me great pleasure to know the kids are eating well. (but then again, I hope they don't just chuck it in the rubbish when they get home)

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Vegetable/chicken meatloaf, Mac & cheese, warm green bean salad with sautéed red onions, red & yellow peppers, and tomato chunks dressed with a little EVOO , S&P and parsley.

Ben's Deli Scarsdale Opening Night - Oy

As a matter of fact an uncle of mine who had a pharmacy in the Bronx and then relocated to Seattle WA to be with his son, got ill with cancer...after many yeas of treatment, his oncologist informed him that there was not too much more to do. Being in the profession, he accepted it. The doctor asked if there was one prescription he could write what would it be?
He said a Pastrami on rye with mustard and a cold beer...
His son, my cousin called, I went to Ben's in Greenvale (where I used to live) and purchased 5 lbs of Corn Beef and Pastrami, mustard, and 5 lbs of coleslaw, and rye bread...I packed it with ice packs and sent it overnight to my uncle...he talked about that sandwich to the day he passed on 4 months later!!!

Ben's Deli Scarsdale Opening Night - Oy

OK then..Ben's is OK...Katz's is outstandingly unique.

Buffet - Quantity Planning

My rule of thumb is about 1 lb. of food per person, and that will yield left overs. So in this case you have a sandwich, so allow 1/2 piece per person. If one loaf yields 16 -1/2 pieces then three loaves should be enough, but add one more if you are concerned.
The menu; you know your guests likes and dislikes. You have 5 different items, if you want to add something, that is fine, but you do have enough.

Jan 20, 2015
PHREDDY in General Topics

Visiting hound needs Boca / Delray help

Try Nino's on Jog Road, and Lake Ida...good food always packed.

Help in Selecting a Queens Venue for my Alma Mater's 30th Anniversary

Two that come to mind, that might be able to accommodate you are :
Mateus in Queens Village. Portuguese food. I went to a Christmas party there with about 60 persons....Parking on the street, private rear room and accessible.

Crabtree's Restaurant in Floral Park...Mediterranean /American just one block over the city line. Attended a guys/girls baby shower. beautiful indoor/outdoor space. This event was in June on a Sunday afternoon. I have actually visited the establishment as a restaurant and found it very good. Again on street parking, but they do have a valet. One step at the entrance door.

If you would go to Astoria, you might want to try Portobello right adjacent to Ditmars, in a small strip shopping center . Private room, accessible, parking lot and a nice private room for about 75.

Jan 20, 2015
PHREDDY in Outer Boroughs

Ben's Deli Scarsdale Opening Night - Oy

We are on the same page, and yes Katz's is a unique experience....in fact Bens' Pastrami cannot and should not be compared to Katz's...

Ben's Deli Scarsdale Opening Night - Oy

Being a customer of theirs for over 30 years, I have to say, you will always find everything OK....not great...perhaps that is why they are around...I now eat their probably once or twice a year, be it in Nassau, Queens or Florida. Service is generally fine, but do give them a break as just opening.

New Asian Bowl: Excellent Comfort Thai near Cross Island Parkway

AS a matte of fact, there has been an Asian type restaurant at that location or within 50 feet since the early 1970's....

Nasty water in good restaurants

If I might weigh in....Many restaurants here in NYC do filter their water for process and consumption for customers...
Often the venders of the equipment such as the coffee and ice making machines sell the filters as an add on. It is not common to filter the water for the food prep areas, although it is becoming more common.
The underlying factor that most restaurant operators should do but not do, is to first review the quality of the water from their water supplier and determine what in the water is objectionable. It could be an excess of minerals, chlorine to reduce bacteria, or their simply may be a high amount of non toxic particulate matter...the point, have a professional determine what they need. After all the trend today is to verify the source of the best products available for their menu...why not water.
Generally about 15 % of the water used in a restaurant is either consumed directly or used in preparation of the meal, so water filtration should be a no brainer. The balance is generally used for sanitization purposes.
Fact, I installed the filtration equipment for a company that makes "bottled" water and sells it to restaurants, and Home Depot. Their source is not a deep spring...no it is the Suffolk County Water authority,(in New York State) a direct connection from the municipal source...
(PS....I have been in the plumbing industry since 1972!)

Jan 10, 2015
PHREDDY in General Topics

Soy Sauce: Dark vs. Light

As it was explained to me...Dark is for cooking, light is used for dipping..(to me by cousin Howie Schwartz, who worked in the kitchen of a Chinese take out restaurant in Chicago, while attending grad school)

Jan 08, 2015
PHREDDY in General Topics

Is a hot dog a sandwich?

Bob, Now that clear's it up in mind...Thank you!!(LOL)

Jan 07, 2015
PHREDDY in General Topics

Legal Seafood exits LI

They will ultimately file for bankruptcy...soon...

Looking for cilantro sold with roots in Queens.

any trade Fair or Food Bazzar..

What to serve for dinner with new neighbors?

Sounds like you hit a home run with your new neighbors!!!!
PPPPPllllease let us know how you made out...
One never knows when one gets a new neighbor........

Jan 03, 2015
PHREDDY in Home Cooking
1

queens: the lesson plan?

La Fusta is Argentinian

Jan 03, 2015
PHREDDY in Outer Boroughs