PHREDDY's Profile

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Your Cost For Ingredients To Make The Day's Dinner?

I kinda agree with both of you and Foodie..We are three adults and we average $15 to $20 per meal..that is average for the month. We also tend to make a little extra sometimes as one of us will take lunch about 2 or 3 times a week from the leftovers.
My example above was an actual meal, on a special night, perhaps once a month. We also eat out 4 to 6 times a month, thus not included in the average.

We eat very well, and shop at four or five different venues to keep our budget in balance, but as noted CherylPTW a noodle dish with a cost of 2.29 is almost impossible for us. The cost of a can of condensed cream of chicken soup is about $1.59 (generic)the 16 oz of frozen peas is $2.49, (not a 10oz box,) a full pound, noodles $1.29... (so assume $.65 on sale) $.65 for noodles +$1.59 for the soup + $2.49 for the peas =$4.73 for the dish. Our cost for the dish would be a lot more than her's $3.49. about 30% higher plus we almost never see chicken @$.59 / lb even on sale...more like $.99 / lb.

about 13 hours ago
PHREDDY in General Topics

Is a hot dog a sandwich?

You got it! and it is a sandwich! but then again if you were to put some mustard and sauerkraut on it some purist still might not call it a sandwich!

Aug 27, 2014
PHREDDY in General Topics

Your Cost For Ingredients To Make The Day's Dinner?

You will be surprised at the cost of a typical dinner at home!
Dinner tonight will be grilled rib eye, Brown rice, Lentils and a Iceberg wedge with tomato and blue cheese. One of my favorite midweek, meals to grill and consume outdoors in the summer.

Two rib eye steaks 2.2lbs @8.99/lb $19.80
Iceberg Lettuce two wedges (1/2 of a head) 1.00
1 Roma tomato .50
1/4 lb Blue Cheese 2.00
1 cup of brown rice .25
1/2 lb. dried lentils .75
1 red onion .40
3 cloves of garlic .10
1/2 of a green pepper .75
S&P, EVOO, dried, spices, .50

Total for two $25.55

Two glass of Pinot Grigio 4.00
One Gin Martini 3.00
One bottle of Miller Beer 1.50

Total without tax and tip $34.05

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

I hope you weren't alone cooking and naked....because that would have hurt!!!!

Aug 24, 2014
PHREDDY in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

I have been using Ditalini for almost 15 years for pasta salad. It is easy to eat with a fork and you can scoop up the vegies and the pasta together. I really started using it at the suggestion of a friend.

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

You have probably made a great decision, though if law school was free I would you were crazy. I wish you all the luck in the world with your new endeavor.

As my daughter said to me after attending an IVY league school and a tier one law school.."thanks for taking care of my bills"...I am $200k lighter, but for a good reason, and oh, my daughter loves being an attorney..

Keep us posted!

Aug 24, 2014
PHREDDY in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Steve,
Nice car! Does it reun well?..How many miles on the car?

Aug 24, 2014
PHREDDY in Home Cooking

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Just yesterday I was in the supermarket, and they had aisle of "Halloween" candy...August 22??? (USA Halloween, usually the last day of October)

Isn't there another month of summer left?

Professional waiter question

John,
That is very interesting..We here in the states need to do something like that. We do have structured training programs and standards for some of the construction trades, but nothing for the "hospitality' industry...maybe we should.

When I was in college, I worked in construction for the $$, with no intention to being a Plumber. Be as it may I had to join a trade union and go to school , even if I did not want to pursue the trade. I did both the trade school and college at the same time, when I finished I had both completed an apprenticeship and a college degree...It has served me well since I ended up as a Master License Plumber..

Aug 23, 2014
PHREDDY in Not About Food

Professional waiter question

John,
In New York State, (NYS) there is a now very famous college, called Culinary Institute of America, that was started after WW2, to help train returning soldiers. I do think they focus more on the food and management side and not on the lower level jobs in the restaurant industry. They do have four restaurants wherein the students do have to serve and manage as well as run the kitchen, during the course of their education.

Also in NYS, we have Cornell University, one of the Ivy League schools that has a Hotel and Hospitality Management school. Cornell is generally ranked from 10 to 15 nationally in the USA out of about 3500 secondary schools.(universities and colleges)

In light of the foregoing, I do not believe we have a school or specific standards for servers in the USA

Aug 23, 2014
PHREDDY in Not About Food

A beef: "Is this your first time here?"

Real good point. We have about 5 or 6 different restaurants that we are "regulars" at. We do know most of the wait staff, and if an off night we will get different server, and asked the question. We never take offense to it, but we note if the new person is attentive to our dining needs. That said, I have no problem tuning out the monologue if needed, and then move on to my meal and time to relax.

Aug 23, 2014
PHREDDY in Not About Food

What makes you sick or react that you love?

I too am finding the cream/cheese thing a problem. the other night made a standby pasta dish with ham, peas, red pepper, asiago cheese, heavy cream and a touch of chicken broth over some Tagiatele...2am to the pot 3 times where I sat and said, I guess I have to stop eating this...

Aug 23, 2014
PHREDDY in General Topics

Is a hot dog a sandwich?

You are absolutely correct, serious stuff here , where there are no wrong answers...The young college kid asked me to make French Toast with the leftover hot dog buns he brought home from a barbecue. I obliged and then placed a boiled hot dog on the "French Toast Bun". I took a taste, and it was not too bad.

So, what could we call this little buggar?

Aug 23, 2014
PHREDDY in General Topics

Is a hot dog a sandwich?

just messin with you!

Aug 21, 2014
PHREDDY in General Topics

Is a hot dog a sandwich?

Why are you guys talking about real estate? a Trump is someone in land not a hot dog!!!

things you put ketchup on

I did not get you...I do the same at a many restaurants...yes and to the burgas, fryz, and ringahs...

Aug 21, 2014
PHREDDY in General Topics

Help me choose my wedding wines!

I guess the first question, is how many guests?, and what is your budget per bottle?...Do you have a bunch of "booozers" or those who appreciate good glass of wine with a good meal...

That considered, are you considering a paring with each course?

BTW your list is really quite inclusive..

Aug 21, 2014
PHREDDY in Wine

I'm a Professional, But Not a Chef. How About You?

I agree...thus my point...What do you make that would be considered "food that is the better or good as any restaurant?

Aug 19, 2014
PHREDDY in General Topics

Is duck sauce in Chinese restaurants ONLY a New England thing?

FYI one of the largest producers of "DuckSauce' is Golds of NY...it is OU of course and the owner was as neighbor of mine...
Most NE Chinese takeouts buy their product by the 5 gallon jug, water it down and repackage it in 5 ounce containers and give it away...

Aug 19, 2014
PHREDDY in General Topics

I'm a Professional, But Not a Chef. How About You?

You baited me..A home "owner/DYI er" can call themselves a plumber...but not a Licensed professional...thus my point..I am a professional...thus my "tag line"

Aug 19, 2014
PHREDDY in General Topics

I'm a Professional, But Not a Chef. How About You?

If I might be so inclined...a chef needs a "management degree" to be successful? Can I take that away from your response?

Aug 19, 2014
PHREDDY in General Topics

What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

I have a new back that is 5 years old, so I hope your knee works out well...in any event you will have time to write...I hope so!

Other options at Ruth's Chris?

Before his birthday take him to another real good steakhouse, then take him to Ruth's and he will want to return to the good place.

Ruth's Chris is just fair IMO...and costly for what you get...just like the $8 baked potato at Mortons...

Aug 19, 2014
PHREDDY in Chains

things you put ketchup on

Try ketchup with Chili Garlic Sauce and then dip a few shrimp or crab legs..

Aug 19, 2014
PHREDDY in General Topics

I'm a Professional, But Not a Chef. How About You?

Exactly my point...but what are you really good at?

Aug 19, 2014
PHREDDY in General Topics

Never say never (cooking techniques and tools)

T...I am always up to learn something new in the kitchen, no mater what it is. I mostly enjoy different parings of ingredients, that create something I have never tasted. Sometimes I like it, sometimes not, but it is usually great fun.

Aug 19, 2014
PHREDDY in General Topics

I'm a Professional, But Not a Chef. How About You?

As a licensed professional for many years, (I am a Master Plumber) I can say that I have been preparing food for longer than I can remember. That said, I do consider myself quite a good food preparer, but not a chef.

My best items that I make are side dishes, then pasta, then soups, then braised and stewed items. I am not a great baker or dessert maker, perhaps because I am more of a savory person.

What specific dishes do you consider that you prepare to be as good as a professional chef? (If you like please share them with us.)

Aug 19, 2014
PHREDDY in General Topics

things you put ketchup on

Smoked?
That would be different....

Aug 19, 2014
PHREDDY in General Topics

Best base (onion soup mix, etc.) for a good pot roast??

Simply, I use a pure of onions, celery, green pepper and a large clove of garlic in the food processor. I add this after I have seared the meat in a Dutch oven on top of the stove. S&P, 1/2 cup of red wine and a 1/2 cup of black coffee, two bay leaves, and some Rosemary. Depending on the thickness of the meat determines how long it gets cooked in the oven. I use the tender fork method, let it cool, very important, then slice it.
As a result of deglazing the pot and making a puree of the vegetable base, I don't find it necessary to strain the liquid afterwards for serving, except for the Bay leaves.

One important item, with the cover on the Dutch oven, the meat is braised and you will have plenty of gravy for the meat.

This works for most cuts of "pot roast".

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Happy ! Happy! Harters!!!
Toss on back for me too!

Aug 12, 2014
PHREDDY in Home Cooking