Tom34's Profile

Title Last Reply

I miss old school Chinese restaurants.

PS: Looks you guys are going to get buried. Good Luck!

about 13 hours ago
Tom34 in General Topics

I miss old school Chinese restaurants.

WOW, looks worth the trip. Copied info to other file for easy future ref. THANKS.

We have some pretty good places across the river in Phila's China Town. Kids like the Subway ride across the bridge and under the city. Love the Duck filet with crisped fat and various sauces....UMMMM!!!!

about 13 hours ago
Tom34 in General Topics

cast iron pans are great - REALLY?

There are some things that are hard to improve and basis CI pans top the list. Still using Grandma's depression era black as coal CI pans.

about 14 hours ago
Tom34 in Cookware
1

How good is your butcher to you?

Now that you have a picture holding/eating that sucker, in the future you could always take a butcher hand saw or even a hack saw with a new clean blade and cut it just below the rib eye to make it easier to keep it all med, M/R.

Boy that looks rich and delicious!!!!

about 15 hours ago
Tom34 in General Topics

Thomas's English Muffins

I have always used the toaster but a CI pan w/butter sounds like a winner w/a slice of pork roll & a fried egg & jalapenos.

about 15 hours ago
Tom34 in General Topics

I miss old school Chinese restaurants.

Have a local Shop Rite with a full food court but don't really eat much from it. Things my wife has brought home from it don't seem that fresh which goes along with what a friend who works for another supermarket chain said about product nearing the end of it's raw shelf life being cooked and served.

Will definitely be checking the inside of the rolls at the local Chinese takeouts.

Right now I am just trying to get my ribs off the BGE before the snow starts. Then I have to gas up the snowblower and get it ready :-(

about 18 hours ago
Tom34 in General Topics

I miss old school Chinese restaurants.

Good stuff Fourunder, seems the ones being served at the local white box/wire handle/red design joints are pretty consistently brown, few bubbles and more of a very aggressive sandpaper grit type surface and the Wrapper really holding oil.

Going to buy a sacrificial one next time and dissect it, giving the outside and inside of the wrapper a good look over and then sift through the filling.

1 day ago
Tom34 in General Topics

I miss old school Chinese restaurants.

That's interesting. After the first cook in the oil, do they get a second oil cook just before service or are they reheated another way?

My guess is that the places that still roll their own probably use pre-made skins from places such as the one you listed. In that case, how do you know if it's fresh rolled in house or factory produced/frozen?

2 days ago
Tom34 in General Topics

I miss old school Chinese restaurants.

Could be that plus going longer between oil changes and having to lower the temp.

2 days ago
Tom34 in General Topics

I miss old school Chinese restaurants.

Yeah its funny growing up it was pretty much just yellow but now there are all kinds.

Truth is the variety of ingredients that flavor most Chinese "takeout" isn't all that great & they are all readily available at any Asian grocery store/market. Prep is pretty simple too.

2 days ago
Tom34 in General Topics

I miss old school Chinese restaurants.

They also seem greasy in recent years at out local takeout joints. I wonder if they are getting them frozen and cooking them before they fully thaw.

Jan 24, 2015
Tom34 in General Topics

I miss old school Chinese restaurants.

I also like it on pretzels.

Jan 24, 2015
Tom34 in General Topics

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Your lucky, most die right after the warranty expires which is why retailers have 100's of them in stock.

Jan 24, 2015
Tom34 in Cookware

I miss old school Chinese restaurants.

Mine is "S & B" Oriental Hot Mustard, imported from Japan. Round can with a metal press down cap like the old Hershey's Quick containers. Wasn't much $ @ a Phila Asian market. Best not to breathe in when first put in mouth.

Jan 23, 2015
Tom34 in General Topics

I miss old school Chinese restaurants.

Those old made in store egg rolls used to be filled with the reddish color pork strips, egg, bean sprouts and some cabbage. These pre-made ones at many places are all cabbage.

Jan 23, 2015
Tom34 in General Topics

I miss old school Chinese restaurants.

That mustard powder is potent stuff. I have a can of it. Little goes a long way.

Jan 23, 2015
Tom34 in General Topics

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

No steak here either. Plans are to go out Sat eve if not too much ice and snow. I found a 3 pack of baby back ribs when I defrosted the freezer the other day. Plan to slow smoke them on the BGE Sun.

Jan 23, 2015
Tom34 in Cookware

Is Five Guys Really the Best Fast-Food Chain?

Yeah, everything is homemade in our local Mom & Pops. Just the difference fresh Cilantro makes is incredible.

Jan 23, 2015
Tom34 in Features

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Grilling this weekend?

Jan 23, 2015
Tom34 in Cookware

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Yeah, its a shame. Seems under daily use they normally last just over the 1 yr warranty & you didn't even get that. They should have just sent you a voucher to get one locally.

Jan 23, 2015
Tom34 in Cookware

Is Five Guys Really the Best Fast-Food Chain?

I was just at one a couple weeks ago. Daughter waited the doz tables, mom worked the counter/phone & dad cooked. Everything fresh & flavors popped. Every bite memorable.

TB is more of a quick, large quantity cheap last minute feed. Intoxication makes it taste better too.

Jan 23, 2015
Tom34 in Features

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Back in the day bags were indeed expensive, sometimes as much as .50 cents for a quart bag.

Today bags can be had much cheaper. (pint .12, quart .15, Gal.25)

For cheap products like chicken, I agree with plastic wrap and then into a zip lock "Freezer Bag". For long term storage of expensive meat and seafood, the extra few pennies to vacuum seal is well worth it IMHO.

Jan 23, 2015
Tom34 in Cookware
1

Is Five Guys Really the Best Fast-Food Chain?

Taco Bell was certainly much, much better than it is now but I would never compare it to many of the little authentic mom/pop Mexican places I have been to.

Jan 23, 2015
Tom34 in Features

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

When the engineers who invented the original Italian made units sold out the quality quickly went down the drain. If people saw the internal components of the old machines sitting next to the components of the new machines they wouldn't believe it.

Jan 23, 2015
Tom34 in Cookware

Charred Steak question

If I follow the procedures I outlined, well over 1000 degrees. Spun my first thermometer 3/4 past the 750 max. I don't even put the new one in when searing now.

Using some pretty good equipment, the Naked Wiz got readings around 1200 degrees if memory serves me correctly.

Charred Steak question

I cook steaks year round on my BGE. That is not the finish I prefer, but my BGE will do it every time if I don't reduce the air flow in and out during the cook.

Couple things that would help:

Use Good dry lump and make sure you have a good mix of "big chunks" over the bottom grate to create air pockets so you get good air flow. Allowing a lot of small pieces of lump to cover the bottom grate is an often made mistake. Royal Oak does well by me. $10.50 at Rest Depot. Cowboy lump seems even hotter but burns up very fast (Lowes).

Use a Chimney starter filled to the top and really let it get blazing. Then pour it over the mixture of big chunks already in the egg. (Between whats you put in the egg and the full chimney starter make sure the fire box is good and full)

Close dome, open top and bottom vents all the way. In the case of a BGE, remove the daisy wheel. After a good 5 minutes or so flames should be shooting out the top vent.

Start with a steak at least 1 1/2 inches thick. With sharp knife, make a slit in the perimeter fat about every 1/2 to promote melting and dripping.

Throw steaks on and let the inferno do its thing. Would recommend 2 foot tongs & long oven mitts.

Golden Corral

I think what it really comes down to is at GC and other such places your not paying for quality ingredients or high quality preparation and your not getting them. Having said that, if you like it, have at it.

Jan 22, 2015
Tom34 in Austin

Pink pork tenderloin safe to eat?

Even when Trichinosis was an issue you had a better shot at winning the lottery. Today you have a better chance of getting struck by lightning, twice.

Jan 19, 2015
Tom34 in General Topics
1

Dry-aging beef at home - ISO of specifics please for 28 days

Sometimes people like the perimeter fat to excite the flames on a grill, especially if they are only cooking one or 2 steaks. On the other hand, when cooking a lot of steaks at once on a grill all that dripping fat can wreak havoc with too much flare-ups. I generally don't eat it & there is often gristle between the lean and fat.

The key to strip steaks are the specks of marbling within the lean. Also key is how its cooked. M/R will start to melt the marbling but most stays in the lean. The more well done its cooked, the more the marbling will melt and drip out leaving a progressively dry steak with a less rich flavor.

Jan 18, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

What did you think of the strip flavor & tenderness?

When nicely marbled, cooked M/R ,sliced reasonably thin 1/4 inch, I think they are consistently tender, nice beef flavor with adequate fat for moisture and richness.

Jan 18, 2015
Tom34 in Home Cooking