fldhkybnva's Profile
rest tuna steaks?
I rest every other meat that I cook, but was just thinking as I plan to make seared tuna steaks tonight. Does resting apply to fish?
lobster night!
Thanks. There is a calorie counter in the bunch so I imagine that a good estimate is 300 calories/2 lbs?
lobster night!
I made the 45 minute trip to Wegman's today to pick up lobster for dinner and went for 2-2.5 lb lobsters. Any estimates as to how much actual lobster meat this will yield?
Thanks in advance.
Personal chef to cater Mother's Day Dinner in Voorhees
haha that's what happens when you post before your morning coffee. I am actually looking for something for Mother's Day
Personal chef to cater Mother's Day Dinner in Voorhees
I would like to have a special dinner prepared for my mother for Valentine's Day. Unfortunately, I live in Baltimore and won't be able to cook the dinner myself so I thought that it would be nice to have a personal chef prepare a nice dinner. Anyone know anyone in the Cherry Hill area?
Looking for Baltimore Rest. for 12-15 ppl Graduation Dinner
Yea, this is definitely true though I think we started to plan/finalized plans around this time last year. If I remember correctly, my graduation was on a weekday which I think is more convenient in terms of availability if you planned to go directly after the ceremony.
Looking for Baltimore Rest. for 12-15 ppl Graduation Dinner
I graduated from JHUSOM last year and had a wonderful brunch for 12 at Gertrude's. They were very easy to work with and offered a wide selection of menu options to suit the party.
is fresh tuna (for sushi) ok in the fridge overnight?
What's the best way to wrap? Saran wrap?
is fresh tuna (for sushi) ok in the fridge overnight?
Planning to make sashimi and sushi tomorrow night with fresh tuna that I picked up at H Mart however not until tomorrow. Obviously, it will be eaten raw, is it ok in the fridge overnight?
eating sushi takeout that's been in the refrigerator for a few hours
Ok, good. Yea, a few bits of dry rice won't ruin a few rolls of sushi, but like you said just don't want to go through the trouble and it be a disappointing less than yummy dinner. They usually make it fresh when you order, so I guess I'll keep my hopes up.
eating sushi takeout that's been in the refrigerator for a few hours
I am working late tonight but have my mind set on a nice, refreshing sushi dinner tonight, but of course my favorite sushi place closes at the same time that I will be heading home. I thought I could use a break to make a quick trip at 7ish to pick it up and put it in the fridge at home and eat it when I get home at 11pm. It's only 4 hours so I imagine it won't have much of an effect however I know that when you leave sushi in the fridge overnight the rice gets a bit dry. Would this be long enough to have that effect? Thanks.
shrimp scampi and broccoli
The menu tonight is shrimp scampi with broccoli. I thought instead of serving the broccoli as a side dish that I would just mix it in with the shrimp. I plan to use the usual basic scampi recipe and saute quickly in a few tbsps of butter and then simmer for a few minutes with vermouth added. I just realized that I rarely ever make broccoli, when should I add it in this process for broccoli the general consistency of most stir-frys? Thanks.
american chinese food cravings?
what is with the Chinese food cravings? Every month or so I get this intense craving for Chinese food despite the fact that 9/10 times when I eat it my stomach revolts often violently. Even with all of the wonderful Asian-inspired meals I have been making lately (bulgogi, thai basil chicken) I still get that feeling that I could go for some yummy Americanized Chinese food. A friend and I have concluded that it is a three-bite food...all you need is 3 bites of that greasy sweet and sour chicken to satisfy whatever the craving is but then you're still hungry and left with a bunch of food that you end up eating. Does anyone else get these cravings and do you just fight them and know that it usually is not as good as you expect and often doesn't sit well in the GI tract?
Chicken takes forever to cook - chicken parm
OK well it seems my oven was running a bit low. We are now back in business so the chicken parm trials begin again. 375 for 10-15 should do it right? (I plan to cut the breasts in half so they should be 1/2 to 3/4 inch thick...I prefer thicker cutlets)
chicken vs beef bulgogi
I tried beef bulgogi last weekend and am in love...no longer need to hunt out the non-existent Korean restaurants in Baltimore to satisfy my bulgogi craving. I was thinking of trying it with chicken? Is it just as good? Any adjustments that I need to make?
Gracias.
tenderizing meat with kiwi
I often throw in a pureed kiwi with meat (usually top round or sirloin) while it is marinating to tenderize. I know it helps with beef that is fairly lean. However, I plan to make a similar dish but with chicken. Do you think I should also include the kiwi in the marinade (plan to marinate overnight)? Thanks.
cooking bulgogi on a George Foreman grill
Well, I didn't feel like digging out the GE and stir fried in a non-stick. What an amazing meal! It tasted just like what my friend's Korean mother makes.
cooking bulgogi on a George Foreman grill
also semi-related to the cooking method. unfortunately, i didn't have time to grab beef until this morning so i put it in the fridge to marinate at 12ish. i know it is advised to marinate overnight but it's for dinner today. is 5-6 hours ok? if it matters, i added 1/2 of a kiwi to the marinade as i heard it's a critical ingredient to tenderize the meat.
cooking bulgogi on a George Foreman grill
thanks, any other tips for how long to grill? i thought until it is opaque but would that make it overcooked given additional cooking after you take the meat off the grill. 4 minutes?
cooking bulgogi on a George Foreman grill
crazy craving for bulgogi with no good Korean restaurants in the area. a quick google search proves that it's a pretty simple dish to make so it is now on the docket for Sunday night supper. no grill and want to avoid the oil involved in pan-frying. would it be ok to cook it on a George Foreman grill? i understand that the beef should thinly sliced and so should cook up fast, but how fast is fast? thanks in advance.
guacamole and taco salad - yay or nay?
usually a combo of beef and chicken with salsa, cheese, jalapenos and chips. i usually top with guacamole but once the stirring is complete it's an afterthough
guacamole and taco salad - yay or nay?
so do people generally prefer plain diced avocado over guacamole?
guacamole and taco salad - yay or nay?
I love guacamole with chips and on tacos. However, I find that whenever I add it to taco salad it just disappears and the flavor is lost and it seems like a waste of good avocados. Does anyone else seem to have this "problem?" I love but I'm thinking I should reserve it for dipping.
whoopsies...left parsley in the car
Parsley survived the day in the car and looked just as fresh as this morning, even still cold. Thanks
whoopsies...left parsley in the car
I was going to use it in chicken parm - mix fresh italian herbs with evoo and cover the chicken with the oil/herb mix before pan-searing (Giada's chicken parmesan recipe). I don't worry about bacterial contamination or anything like that and since I'm pan searing it, wilting shouldn't make too much of a difference but the flavor will be OK?
whoopsies...left parsley in the car
I made my usual grocery store run on Wednesday but forgot parsley for dinner tonight. I thought I would be efficient this morning and grab it on my way to Starbucks. I planned to drop it off at home but am now at my desk and realized I left it in the car. I park in a covered parking garage and it's in the floor of the backseat. Do you think it will be OK until dinner or should I get more after work?
"chicken tenders" - what temperature and how long
I am planning to make a salad with chicken strips for a group of 6 this weekend. Ideally, I would grill the chicken, but alas no grill in my current apartment. So, I was going to cut the breasts into chicken strips and marinate overnight in a little EVOO, garlic and Cavendar's then bake. What temperature and how long so that the tenders stay nice and juicy?
Thanks.
Mozzarella too thick?
I love mozzarella on the usual (insert meat/vegetable) parmesan, pizza, etc however it always melts into a really thick layer that is oh so yummy but has serious potential choking hazard. Is this because I am cutting the slices too thick? I usually cut them about 1/5-1/4 inch should they be thinner/almost sear through like shaves of cheese?
Thanks,
Choking on goodness
Taco salad meat combos?
The SO and I are in disagreement about the "tastiest" combo of meats for taco salad. We both love chicken, ground beef and shrimp and plan to use up some leftover meat to make a few taco salads for work the next few days. He argues that shrimp and ground beef sounds like the next combo, but I think that the lighter flavor of chicken will better compliment the subtle taste of the shrimp. This is such a random debate but thought I'd get any other random opinions. If you had the choice and had to combine what would it be: ground beef and shrimp or chicken and shrimp? Thanks.
Must try Hawaiian specialty foods
Poke-raw ahi tuna with seasonings and spices including sesame, soy, ginger, garlic, chili pepper, etc.
It's a variation of tuna tartare, so probably not technically, Hawaiian specialty, but I had never tried it until I was in Hawaii and it is everywhere there. There are tons of different varieties and it makes for a perfect light lunch or dinner. The fish is so fresh and it is very refreshing.
