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Remag1234's Profile

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Help me! My pizza stone got covered with grease!

Rainey, you answer is the best. My stone is at least 25 years old and has survived 6 stoves. Scraping is all I do and leave it on the bottom of the oven. Self cleaning does the rest which is about 1-2 times a year.

Dec 09, 2013
Remag1234 in Cookware

Are dryness and toughness not considered defects in barbecue?

Brisket in the oven needs/must be cooked for no less than 3 hours. For BBQ/Smoker then the time goes to 6-8 hours. Yes you make Jerky.

Jul 05, 2013
Remag1234 in General Topics

Korean Chicken Wings

Sounds good but as others have said "Where's the Sauce Recipe?"
MSG, I eliminated it from all recipes. The dirty little secret is that most food companies use it, it is labeled under "Spices & Natural Favoring".

Mar 19, 2013
Remag1234 in Recipes

How to Make Great Roast Duck

I have never seen White Duck meat. I pick up a Chinese Roast Duck every several weeks. Duck meat by nature is Dark me. My guess is that the picture is of a roast chicken. Buying a Chinese roast duck makes it easy but there is still a lot of fat under the skin which I remove prior to heating.

Dec 14, 2012
Remag1234 in Features

Pizzeria-Style Ooze at Home

Penn Mac prices are too high when you add in S&H. You could do better locally.

Oct 26, 2012
Remag1234 in Features

What's the Right Thickness for Cutting Boards?

The problem with resin/plastic cutting boards is that they will dull your knife & warp in the dishwasher if not taken out before the drying cycle. Wood properly taken care of [food grade mineral oil applied once a month will take care of it], wash with soapy water after each use. Excellent cutting boards are easily made from oak planks used for steps, custom cut them to fit your space. Maple planks are also available. Add rubber feet and you're all set.

Aug 31, 2012
Remag1234 in Features

Making Chinese Hot Mustard at Home

Caroline is 100% on target. I purchased Chinese mustard powder from Prezey's, made it a jar full and put it in the refrigerator. Several days later, no heat whatsoever. Now I mix it when needed, it's got heat.

Aug 31, 2012
Remag1234 in Features

Lobster Rolls

stevencclark hit the nail on the head. RED'S in Wiscasset, MA does it best, toasted buttered roll, stuffed with PLAIN lobster. Add your own mayo if desired. 6-7oz of pure mixed lobster meat. All this other "stuff" is awful, I'll concede a French Baguette if soft may be okay but curry,tarragon, lemon juice is a no no.

Aug 09, 2012
Remag1234 in Recipes

Lobster Roll

NO no no. Why not a mayonnaise sandwich and forget the lobster! 1--A 1 1/4lb lobster yields approximately 6-7oz of meat, 1 tablespoon of mayo is more than enough. 2--2 inches of water and steam lobster according to the following:
Lobster Weight: Cooking Time
1-1/4 lbs. 7-8 minutes
1-1/2 lb. 8-10 minutes
2 lbs. 11-12 minutes
2-1/2-3 lb. 12-14 minutes
5 lb. 20-22 minutes
Steaming does not dilute the flavor of the lobster. The author of this recipe should take a cooking lesson.

Aug 09, 2012
Remag1234 in Recipes

Is Little Italy Just for Tourists?

Little Italy is for tourist. Go to Arthur Ave in the Bronx for some good Italian food.
Chinatown is also for tourist.

Nov 15, 2010
Remag1234 in Features

Problems with San Marzano tomatoes in sauce

Heirlooms of any variety are the best. The canned San Marzano tomatoes are no better than many of the better than California tomatoes. Almost no one realizes this: San Marzano tomatoes would have to be planted in the whole of Italy, and even then there would not be enough to supply America. Italy and Greece buy olives from Spain to blend with their olives to make olive oil.

Jul 30, 2010
Remag1234 in Home Cooking

Problems with San Marzano tomatoes in sauce

My parents came from Naples in 1920. They called it Ragu or Sugo.

Jul 30, 2010
Remag1234 in Home Cooking

Vincent's Sauce

Corn starch..........ugh! Italians from the old country NEVER used corn starch. My mother came to the US in 1920 and we never had corn starch in the house. Forget the garlic powder too. Real Italian cooking uses garlic cloves.....period.
I agree with many of the others, Tomato paste and more tomato paste.

Jul 30, 2010
Remag1234 in Home Cooking

Dizzy Greens

Zyliss has discontinued their Stainless Steel version which is unavailable. I'm not a happy camper.

Jul 10, 2010
Remag1234 in Features

HELP!! Too much ham!

Simple solution, bring it back to the butcher. Have him cut is in half.

Dec 25, 2009
Remag1234 in Home Cooking

Gender Bending in Restaurant Restrooms

Helena who writes the column gives the appearance of being a Femi-Nazi and would like a Pity Party. I do not have a problem with a women using the men's room or a man using the ladies room.

Dec 24, 2009
Remag1234 in Features

Prisoners Sue Over Soy

They are prisoners for committing crimes and therefore should have NO RIGHTS. Political Correctness has gone too far. Why not take a lesson from Sheriff Joe Arpaio [Arizona]. Pink socks, underwear, live in tents and eat baloney sandwiches. NO TV or other goodies.

Dec 24, 2009
Remag1234 in Features

Old-School Italian in Ozone Park

Haven't been there for a couple of years. No printed menu, it was hanging on the wall. Food was just okay, there are much better places in Queens. Hey, what do I know......I'm old school first generation Italian. Most food is made at home, the old fashioned way.

Sep 15, 2009
Remag1234 in Features

Chinese "Peking sauce", what exactly is it?

WOW, a load of answers, some opinions, some from eating a restaurant. I love Peking Pork Chops, BUT they are similar in different restaurants. Every cook makes it a little different. I live very close to the New Chinatown in Flushing NY. I've search the 'Net for a recipe and IMHO none come close to MY taste. The one I like does not have corn starch and is not gooey. It is a very thin, red sauce. I detect the following flavors, Tomato sauce, ketchup, vinegar, sugar. There are other ingredients that I cannot detect.
BTW, Hoisin is the Official sauce served with Beijing Duck in Beijing in ALL the restaurants. Everyone should know that recipes from foreign countries are never the same when making them elsewhere. Case in point, the food in China is far different than the US. Food is different in various parts of China. Beijing, Shangahi, South, West China are all different. Another example is Pizza, how many bastardized versions are there here in the US?

Sep 01, 2009
Remag1234 in General Topics

Perfect Margarita

What a bunch of Expert Snobs. Everyone has there own recipe [it's an OPINION] OPINIONS are like AHoles, everyone has one and they ALL STINK. Finding a good margartia in a bar/restaurant is rare because they all cheat using cheap ingredients. Again, my opinion. Everyone has different tastes & taste buds. How many of you have had a restaurant recommended as "the best food" and it turned out not as good as touted. Here's a quote from one of the posts here: Quote: That's high octane BB!!! Cointreau is absolutely overpriced / overhyped - remember the Patron Citron is 80 proof as well - sooooo when added into your recipe it would be like 4 shots of tequilla per drink! It will get you there faster!
Buy a Vitamix if you don't already have one! That blender rocks!!! unquote.
The post says the Cointreau is high priced etc., but at the end says buy a Vitamix blender. One of the most expensive blenders on the market. Any blender will do a good job for making a margarita. What he puts in his stomach should be cheap, and what sits on his counter and not used 24/7 should be overpriced. I don't get it, but again that's my Opinion. In closing I'll we all are full of Opinions or is it Full of Crap.

Aug 14, 2009
Remag1234 in Recipes

Basic Pancakes

To Each His Own. I buy Krusty's Pancake Mix and it's far better IMO than all the "homemade" recipes. Friends who make pancakes from scratch now use Krusty's.

Jun 24, 2009
Remag1234 in Recipes

Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies

If it's Broccoli Rabe, it's got to be good. A couple of links of cooked good Italian sausage cut into 1" pieces added make this the perfect dish. Don't forget crusty Italian bread. Notice I did not say French bread.

Jun 24, 2009
Remag1234 in Recipes

ISO of the best potato salad

No doubt that there are thousands of recipes. Living in NY the home of the Original German Deli's. I feel the original potato salad brought over from Europe is the best. Sadly almost all of them are gone. The potatoes are boiled, peeled, sliced/chunked and then put in brine overnight. The brine consists of water, vinegar [Heinz only], salt, white pepper and sugar. The next day excess brine is drained and Hellman's mayo is added and topped with grated onion. Salad is then put in fridge for another day for the flavors to meld. NO pickles, capers, olives, liquid smoke or other foreign ingredients. These ingredients are from a 100 year old recipe that came from Germany. No fancy vinegars, home made mayo or fancy potatoes.

May 22, 2009
Remag1234 in Home Cooking

Red Cooked Pork (Hong Shao Rou)

Red cooked pork is delicious. My wife uses Pigs Knuckles as well as Pork Belly.

Feb 20, 2009
Remag1234 in Recipes

Best Sam Gyup Sal in NY (Flushing) - Tong Sam Gyup Gui Restaurant (w/ pics)

Sorry, but Northern Blvd. runs East & West

Jan 27, 2009
Remag1234 in Outer Boroughs

Gland to Meet You

Did you forget the Mountain Oysters? Hog nutz or whatever you like to call them. Fried for breakfast with eggs and grits. Hummmmm good.

Jan 02, 2009
Remag1234 in Features

One more...Cooking w Jazz replacement?

Give up the search for Cooking with Jazz. The place was too small and in the wrong neighborhood. Will he open again is anyone's guess. If he does open it should be in Bayside where prices are astronomical and parking impossible.

Nov 25, 2008
Remag1234 in Outer Boroughs

Grimaldi's Pizza

Grimaldi's in Douglaston is a no no for my friends and I. 6 of us 1 being in the Pizza business for 35 years and 1 being in the food business for 40 years and 4 who have eaten pizza everywhere all agreed not to patronize Grimaldi's again. We were the first customers there and the pizza's bottom was overcooked and burned. Topping was fine but that's only half of the pizza. Service in fast food places is better. Grimaldi's in Garden City is good but overcrowded but is worth the effort if in the area. It's sad that success breeds a non caring attitude and too many people do not notice. I'd soon go to Pizza Hut than go to Grimaldi's, now that says a lot.

Nov 25, 2008
Remag1234 in Outer Boroughs

Best Italian Cookbook?

Having watched Battali on TV, I put him to the bottom of the list. Ingredients are difficult for the average Joe/Jane to find as they are only available through wholesalers or HIGH priced specialty stores. IMO, that's not what good cooking is about unless you're a SNOB. My favorite cookbook[s] are from Marcella Hazan, Mary Ann Esposito and David Ruggerio [his books are out of print]. My #1 is D Ruggerio, #2 is MA Esposite, #3 M Hazan. IMO Southern Italian is Italian as I love anything with tomato sauce. Northern Italian is too indicative of French, German, Swiss cooking with the white, brown and pink sauces. Of late the cooking phases of Fusion to me is a bastardization of food, ie. Chinese is mixed with French. Being a purist I want the real thing, no substitutes..

Sep 19, 2008
Remag1234 in Home Cooking

Perfect Team Corporation aka Guang Zhou Jiu Jia

Corner 28 is a favorite takeout. 4 items, soup & bottle of water for $4.50. You just can't beat it the price. The food is excellent. Upstairs has a good view of Main St. but the menu is beyond extensive. Far too many ways to order the same food item. The only complaint I have is the wait. If it's crowded the wait is even longer. The food comes from the kitchen downstairs [they use a dumbwaiter to bring up the food].

Sep 19, 2008
Remag1234 in Outer Boroughs