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JoeBabbitt's Profile

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Funniest Restaurant Names

Harry Wang's in Houston.

Mar 27, 2015
JoeBabbitt in Not About Food

No cheap corned beef this year?

crap. I was there yesterday.

Mar 26, 2015
JoeBabbitt in General Topics

Accidentally bought pork loin instead of pork shoulder -- help!

Not looking to pick a fight so let's say opinions vary:

Mar 24, 2015
JoeBabbitt in Home Cooking

Poll: Favorite everyday glassware?

Libbey tempered will last forever.

Mar 23, 2015
JoeBabbitt in Cookware

How do you get cat spit off cast iron?

I find that cat spit adds a certain je ne sais quoi to the food....

Mar 23, 2015
JoeBabbitt in Cookware

Accidentally bought pork loin instead of pork shoulder -- help!

Put it in a roaster, cover with sauerkraut & the sauerkraut juice & roast at 325 till it's tender. 3 hours or so.

Mar 22, 2015
JoeBabbitt in Home Cooking

No-knead bread -- I'm confused!

This was my first no-knead loaf. Tasted just as good as it looked. I like recipes that come out right the first time.

Pie help

Thursday to Saturday should be fine. You could put them in the fridge till you take them on Sat. Whether you freeze them or leave them out the crust is going to suffer a bit - won't be quite as crisp as same day.

Mar 21, 2015
JoeBabbitt in Home Cooking

Tempering Chocolate question

Thanks for the input everyone. I did read the Serious Eats article Autumn. Thanks - it was quite illuminating. I know about bloomed chocolate. I'd describe the flavor as 'dusty' which includes the flavor & feel of it.

Looks like tempering is the way to go. There's really no compromise to achieve quality. Guess I'll be learning a new skill & that's never a bad thing.

PATHMARK STORES SUCK!!! Unless of Course You Do Not Mind Being Ripped Off.

For years & years Pathmark was my favorite grocery store and I shopped them in PA, NJ & NY. Since A&P acquired them about 4 years ago they've really gone downhill a lot. A lot of them have closed. The deterioration is so bad that I don't even go in Pathmark anymore. I used to love them...especially when my kids were little & Pathmark was open 24 hrs. What Pathmark is now is really sad.

Mar 20, 2015
JoeBabbitt in Chains
1

Tempering Chocolate question

I've been thinking about making candy (Turtles in particular). I have good quality dark chocolate. Is tempering necessary? I understand the process but I'm not sure if I need to do it. Any help from you candy makers out there....

another spoilage question

Milk is marked with a 'Sell By' date, not an expiration date. It's supposed to be good for a week after the sell by date. If in doubt, smell it. You'll know right away if it's spoiled.

Mar 19, 2015
JoeBabbitt in General Topics

do they have any good wing sauces like this

FWIW I use the wing sauce recipe from the Peanut Bar in Reading, PA which was famous for their wings. It's a complicated recipe....

Melt 1/4 c butter, mix with 1/4 c hot sauce (Frank's, Louisiana etc.) The hot sauce should be from the fridge so it's cold. Wisk together & pour over the wings.

Mar 18, 2015
JoeBabbitt in General Topics

Anyone have a soft serve ice cream recipe?

Any ice cream made in a freeze type ice cream maker will be soft serve when it comes out of the ice cream maker. If you have a compressor ice cream maker you just have to watch it till it's soft serve. There are many ice cream recipes online. Jeni's are popular right now, Alton Brown has a good chocolate ice cream recipe.

Mar 18, 2015
JoeBabbitt in Home Cooking

St. Paddy's Day 2015 Corned Beef...What's Your Preferred Cut of Choice...and How Do You Plan to Prepare It? Braised or Baked in the Oven or Steamed/Braised on the Stove Top?

Truthfully I'm not sure of the exact term. I think there are a couple videos on YouTube that show the process. Looks like a giant hypodermic needle on a tube. The CBs swell up quite a bit after they stick the needle in. Kinda like ham. "10% Water Added Product".

Mar 17, 2015
JoeBabbitt in General Topics

Mussels not de-bearded?

Don't order the fish fillet it's a lot of work boning all those fish fillets too.....

Forget the crab cakes..... Removing the shells kills the crabs....

Mar 16, 2015
JoeBabbitt in General Topics

St. Paddy's Day 2015 Corned Beef...What's Your Preferred Cut of Choice...and How Do You Plan to Prepare It? Braised or Baked in the Oven or Steamed/Braised on the Stove Top?

I cured a whole brisket before Xmas & we had the whole point & half of the flat for the New Year's open house. The remaining half of the flat will go in the pot tomorrow for a long slow simmer. Red potatoes go in for the last half hour & I braise the cabbage separately with some of the cb liquid & butter. Horseradish cream sauce on the side & blueberry pie for dessert. I'll probably be unconscious by 8.

Mar 16, 2015
JoeBabbitt in General Topics

St. Paddy's Day 2015 Corned Beef...What's Your Preferred Cut of Choice...and How Do You Plan to Prepare It? Braised or Baked in the Oven or Steamed/Braised on the Stove Top?

Commercial corned beefs are inflated with water. They blow up like balloons. Hence the shrinkage.

Mar 16, 2015
JoeBabbitt in General Topics

National PI(e) Day

PiR2, no - pie are round....

Mar 15, 2015
JoeBabbitt in Home Cooking

No cheap corned beef this year?

That's a good price and I generally like the meat Costco. It's easy to corn beef yourself. One caution though, once you corn your own you won't eat the supermarket stuff again.

Mar 15, 2015
JoeBabbitt in General Topics

No cheap corned beef this year?

In addition to the price, most commercial corned beefs are inflated with water to add to the weight. I find the 'shrinkage' appalling.

Mar 13, 2015
JoeBabbitt in General Topics

Canned frozen lobster: worth eating?

Babineau from Prince Edward Island Canada makes an excellent canned frozen lobster. The owner is an acquaintance of mine. They sell under various labels but Babineau is usually there in the small print.

Mar 12, 2015
JoeBabbitt in General Topics

Braised beef short ribs, what can be done the day ahead?

Or marinate them overnight & cook the next day.

Mar 11, 2015
JoeBabbitt in Home Cooking
1

No cheap corned beef this year?

Shoprite has CB for $1.99# in the flyer next week. Before Xmas I bought & corned a whole brisket (flat & point). The flat went for our New Year's open house so the point will be for St. Pats'. I think I paid $3.89# for the brisket which is not cheap but it was way better than the store ones.

Mar 09, 2015
JoeBabbitt in General Topics

Brunch beyond the cheesy and eggy

It's some work but I usually do salt-cod fish cakes when I have a brunch. & Challa French Toast because we have a friend who keeps us stocked with Maple Syrup he makes.

I know - sounds kinda New England but I almost always do spinach pie also (spanakopita). That holds well & nobody in Greece eats it hot anyway.

Mar 09, 2015
JoeBabbitt in Home Cooking

St. Patrick's Potluck

Well if you bring whiskey you have to distinguish between Catholic Whiskey & Protestant Whiskey....

Mar 09, 2015
JoeBabbitt in General Topics

Good strong coffee at home

I use an espresso bean in a French Press.

Mar 08, 2015
JoeBabbitt in Cookware
1

Looking for printed bags for granola.

I was looking for bags like that & found a lot of sources online. I didn't save any of the links though. Eventually we vacuum sealed our granola so it would stay fresher.

If you only need a few, Avery makes a bag/label product you can buy at Staples. You'll find them in the retail section with the wine bottle labels & etc. I think you get 10 in a pack.

Mar 07, 2015
JoeBabbitt in Not About Food

No-knead bread -- I'm confused!

I never could bake a decent loaf of bread until I tried Lahey's 'no-knead'. Works great every time. I double the recipe because it fits my dutch oven better. Encouraged by this success I moved on to Kaiser Rolls because I prefer them for sandwiches & burgers. Most recently, I'm baking bread using a pre-ferment. This particular recipe (from Alton Brown - 'Very Basic Bread') works well & produces a very tasty loaf. I'm going to experiment with it some because the texture is a bit too fine for me.

Mar 06, 2015
JoeBabbitt in Home Cooking

Why aren't we eating more geese?

Same reason we don't eat many Hamsters. They're all dark meat.