PHREDDY's Profile

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Need help- chicken breasts

I agree with most here, that it is about the thickness of the breast you are working with, the amount of time you cook and the degree of internal temperature...Give a try to many of these suggestions and let us know how you made out...
PS...when I try something, I will very often on a Saturday afternoon experiment with a couple of different techniques/recipes...it is great fun to do with your SO or a friend...

Jul 31, 2015
PHREDDY in Home Cooking

Need help- chicken breasts

Sautee thin sliced chicken breast in a little evoo, s&p...for 1 minute on each side..
Remove to a plate and cover with foil...In the sautee pan add some sliced mushrooms and thinly sliced garlic with a tad bit more evoo...cook the shrooms until they soften on low head, return chicken...add some white wine , not a lot and some chicken stock...bring to a boil and cook for another 2 minutes...take a tablespoon of butter and stir into sauce...when all mixed in and nice and smooth, remove from heat and serve...

bottled roasted red peppers

What I normally do is the left overs , if they are not "pickled" I put some plain white vinegar in the open jar, maybe a tablespoon, and they seem to hold for at least a week...they are normally consumed in that time.
They go into my sautéed chicken with mushrooms, butter, white wine and diced roasted peppers.
I add them to my eggplant/roasted peppers and roasted zucchini layered with béchamel asiago and mozzarella cheese.
I layer flounder filets and in the middle they get roasted peppers, sautéed spinach, and feta cheese with some evoo S&P and baked in the oven..
Just to name a few...

Jul 30, 2015
PHREDDY in General Topics

Do you pray before a meal?

LIS...(Laughed In Silence)

Jul 30, 2015
PHREDDY in Not About Food

Do you pray before a meal?

Can only those that believe in Jesus reply?

Jul 30, 2015
PHREDDY in Not About Food

How many different appetizers should I serve for a party of 40 for 4 hours?

non foodies....clearly!

Jul 30, 2015
PHREDDY in Home Cooking
1

How many different appetizers should I serve for a party of 40 for 4 hours?

Pie is delish and one of my favorites, but can be a little messy to serve to 40 persons, but none the less can be done.
So go for it...and no it should not count towards the meal...it should be served three hours after the guests arrive, so if you pace it out...you should be fine...don't forget bowls of fresh whipped cream for the fruit pies...
As an after thought you might want to a ice cream bar...

Jul 30, 2015
PHREDDY in Home Cooking
1

lentil soup

Morty, yours is a classic preparation and have used it...the only modification I made, was to cook the celery, onion and pepper whole in the soup for about 20 minutes; I do not sweat them down at all. I then remove them , let them cool a bit, put them in the food processor and return them back to the soup with about 5 minutes left. Sometimes I leave out the curry powder,(not everyone in my house likes curry powder) and throw in about 6 cloves of garlic, simply peeled.

Jul 30, 2015
PHREDDY in Home Cooking

How many different appetizers should I serve for a party of 40 for 4 hours?

Is this just a social gathering or celebration of some sort?...but desert should be served the last hour. I would not serve pie or cake, unless it is a birthday/anniversary, etc.
Good regular and decaf coffee, tea, possibly hot chocolate. Have a chocolate selection, a fruit selection, and possibly some sugar free items. Fruit always gets consumed. Obviously 2 to 3 pieces if it is miniature Danish, rugalach or tartlets is more than ample.
So your feeding of appy's is for 3 hours, still a long time if everyone shows up at once...
I agree with 6 to 8 items and a blend of passed hot and stationary cold plates.

Jul 28, 2015
PHREDDY in Home Cooking
1

What do you keep stocked at home?

Sour cream, Salsa, flour or corn tortillias, red and yellow onions, a head of garlic, raw carrots, celery (always needed for a mirepoix)some home made or store bought humus.

OH...some red wine too, just incase you want to add it to a sauce, gravy or your gut!

Late lunch between Museum of Moving Image and LaGuardia

My suggestion is to head to Jackson Heights/Corona/Elmhurst area which is a short cab ride from the museum.
At this point, your choices with respect to true ethnic foods are almost endless: Thai, Indonesian, Ecuadorian, Columbian, Mexican, Peruvian, Nepalese, Indian for starters.
From that area there are public busses (cost$5 for two) to LaGuardia 20 to 30 minutes, or a 10 minute cab ride, which should cost $15 to $20..
Please advise so we can direct you.

Jul 28, 2015
PHREDDY in Outer Boroughs

What is it that really turns your stomach?

A rotting potato.
I have been a plumber for more than 40 years, and have visited sewerage treatment plants, some funky restaurants, etc. but a rotting potato actually makes me gag.

What is it that really turns your stomach?

As a kid, being fed a 2 or 3 minute soft boiled egg, and getting a piece of shell with the egg, that we were told, eat it or nothing...then hurling all over my mother...
No soft boiled eggs for me!

Jul 25, 2015
PHREDDY in Not About Food

Kasha Question

I am watching my waist, I saute them, but I have had then with actual batter fried onions..

Jul 22, 2015
PHREDDY in Kosher

Herring

All herring are in the sardine family...so there are literally hundreds of brands and products out there..Had some almost like a dirty water dog on the streets in Amsterdam...dry roasted on a stick and a napkin...quit e good
But my favorite is some Schmaltz herring, fresh sliced onions, a dollop of full fat sourcream, and a piece of challah..for lunch...
BTW...does anybody have any wine parings for herring?

Jul 21, 2015
PHREDDY in Kosher
1

Kasha Question

Sautee up a bunch of onions at the same time that will be mixed into the kasha...That usually offsets any smells.

Jul 21, 2015
PHREDDY in Kosher

LARKFIELD (MANOR , NORTHPORT) FOR A WEDDING...ANYTHING WE SHOULD KNOW FIRST?

My step daughter is planning her wedding in September of 2016. The couple seems to like the place. It is a beautiful new facility.
Has anyone been there?, Hosted and event there? How was the staff? Management? and of course the food?
Your input from CHer's is always valued...

A&P bankruptcy

The basic problem was the acquisition of Pathmark, that loaded them with too much debt.
All of the locations will be sold off as noted and we again see the effects of changing times and economies.

Weeknight workaround: combining Lasagna and Eggplant Parmesan

Very nice!

Jul 21, 2015
PHREDDY in Home Cooking

Leftover Bow-tie/Farfalle pasta

Dice up some white onion, roma tomato, white or baby bela mushrooms, a clove of garlic lightly sautéed in evoo S&P. Add some heavy cream to the pan and mix in the pasta that has just had the chill taken off the pasta in the microwave..if you like sprinkle in some red pepper flakes and or add some grated Assiago cheese on top..
Great lunch or dinner...

Asked to leave the building after ordering take out

I was taught anyone who walks in the door is a customer, and it is through your efforts they are satisfied..
In this case the OP.. leaves out too many important considerations..I would have wished he responded to my questions, or any of those posted here, so we can possibly see the other side o the story!

Jul 19, 2015
PHREDDY in Not About Food

Looking for New Kitchen Faucet

C
It cannot be sold or installed legally in the USA in a residence.

Jul 17, 2015
PHREDDY in Cookware

Looking for New Kitchen Faucet

I can only answer about flow which is related to pressure. If you live in the USA there are federal laws imposed on localities and or state to limit the flow of water. So we are all stuck with the same issue. The flow rate is established at a certain inlet pressure and is limited so that you get a constant flow and consumption of water. (I have been a licensed master plumber since 1976 in NYC)

Jul 17, 2015
PHREDDY in Cookware

One Block East - Wantagh

Thanks for the heads up.

Popeyes Love

Just sayin'....about once every couple of months for lunch:
Chicken & Sausage Jambalaya, order of butterfly shrimp and a diet soda...for a quick lunch and not a whole lot of calories...

Jul 17, 2015
PHREDDY in Chains

What's for Dinner #375 - the Cornzapoppin! Edition [through July 19, 2015]

Sunny...OMG...I love livers grilled and of course the mushrooms...but life catches up...so no more of each because of Gout and high cholesterol...I do have them though, perhaps once a year now....Sides for me are mashed potaotes....

Jul 17, 2015
PHREDDY in Home Cooking
1

Does parking make a difference for you ?

What model?

Jul 16, 2015
PHREDDY in Not About Food

Asked to leave the building after ordering take out

The customer is always right!
In this case one must ask a few questions of the OP..
1) Is there any posted rule(s)about the tables?
2) Is the takeout menu the same as the in house menu?
3) If it is self serve, is there a surcharge or a charge for eating in?
4) Is there some sort of a host/hostess to guide and control the table seating?
If you answered yes to any of the above , you were wrong...if not, I blame the restaurant, and perhaps you might want to send a note to the owner...

Jul 16, 2015
PHREDDY in Not About Food
1

side dish for stuffed chicken

Mélange of zucchini, carrots, celery, onions and green peppers...sautéed in EVOO, garlic and basil...not completely cooked before freezing. Gently re-warmed...or simply blanched broccoli with a some butter again gently , not completely cooked an then frozen?
If you are real lazy, by some prepared frozen veggies, and package all together for later consumption..
Potatoes or pasta does not stand up to freezing and re-heating(IMO).

Jul 15, 2015
PHREDDY in Home Cooking

What's for Dinner #374-The Summer Swamp Edition! [through July 14, 2015]

MC and Steve...I have been to Italy 8 times...but this caught me totally by surprise in so far as a work assignment......I have both your e-mails...and will share off this forum..
thanxguys....
and would love your visit and /or input!!!