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jbsiegel's Profile

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New posts not highlighted?

Here's what I'm showing (in the photo). The ones from a few days back should be grayed (since I read them).

Dec 17, 2014
jbsiegel in Site Talk

New posts not highlighted?

Just now, I pulled up the threads in my profile (clicked on my name in the upper right) and EVERYTHING (all threads) was showing as having posts unread within the thread (all white and no gray threads).

When I opened some of them, the whole thing showed as unread, while others showed more correctly.

These were recent threads.

Dec 17, 2014
jbsiegel in Site Talk

The best thing your school cafeteria served

Linden's Chocolate Chip Cookies - the three-pack.

Dec 13, 2014
jbsiegel in General Topics

Favorite cooking task(s)?

Scrambling eggs - love it.

Dec 13, 2014
jbsiegel in Home Cooking

Super Easy Few Ingredient Holiday Cookies and Candy

Oreo (or any other cookie) truffles
Any kind of bark
Cake balls (crumble either a homemade cake or store bought, mix with frosting, dip in chocolate)
Candied grapefruit and orange rind

Dec 13, 2014
jbsiegel in Home Cooking

Mackenzie...World's Finest Foods

Bumping this one up. I just looked through their catalog and have no idea as to the quality.

Anybody?

Dec 13, 2014
jbsiegel in General Topics

Why do my brownies always turn out this way?

Here's something VERY interesting about cooking patterns of an oven: http://www.seriouseats.com/2010/05/ho...

I have noticed in the past that when I roast nuts, the ones on the edges definitely tend to get done before the ones in the middle (so I spread them out more toward the edges).

Just yesterday, I cooked a tray of meatballs and the same thing - the ones on the edges get cooked more than the ones in the middle.

So...I guess this could be part of the brownie thing. But - I would suggest reducing the temp and cooking for a longer time.

Dec 12, 2014
jbsiegel in Home Cooking

What's your go-to method for roasting a chicken?

Right there with you. I spatchcock it the night before and leave it naked in the fridge to air dry. Sometimes I just do it plain, other times with some kind of coating or sauce on it.

I just did one that was AMAZING - melted some butter and ground up some pretzels, mixed together, and sort of "pasted" that onto the bird. It came out super moist and yummy!

I either do 425 or 450...depends on how fast I need it done!

If I'm going for crispy, I do mine on a rack over a pan so that it doesn't sit in its juices. The meat is still plenty nice and moist!

Dec 11, 2014
jbsiegel in Home Cooking
1

Best Delivered Food Gifts?

I love goldbely.com! They're great - lots of choices. I've bought several things from them, and they've always arrived in nice condition and well presented.

All of the products can be ordered from the individual companies' websites, but it's nice to have them in one convenient place for shopping.

Dec 10, 2014
jbsiegel in General Topics

What's the Best Way to Reheat a Leftover Slice of Pizza?

It's also kind of fun to do on a grill. Make sure it isn't too hot or the bottom will burn before the whole thing is heated through.

Dec 09, 2014
jbsiegel in Home Cooking

What makes a Diner special?

Good point. I was impressed, though, that his "two scrambled eggs" was actually two eggs (as opposed to the eight that sometimes end up on plates when you order two!)

Dec 08, 2014
jbsiegel in General Topics

What makes a Diner special?

I was just at a diner today with my son. He happily ordered a Belgian waffle and scrambled eggs....smart boy!

Dec 08, 2014
jbsiegel in General Topics

Bread Pudding

This one is a total laugher, but pretty good! Take the pound cake, slice it in 1/2 horizontally and spread with peanut butter. Put it back together and then cut into cubes (just an easy way to get peanut butter on all the pieces).

Put 1/2 the cubes in baking dish, top with a bunch of semisweet chips and then the other 1/2 of the cubes. If you feel like tossing in some mini Reese's, you could do that too!

The custard is 2 (3 oz.) pkgs. chocolate pudding mix (NOT the instant - the cook and serve instead) and 3 cups chocolate milk. No eggs in this one. Whisk these together and pour over the pound cake and chips in the baking dish.

Bake covered at 350 for 50 minutes. Uncover and top with more semisweet chips and bake 5-10 more minutes.

Top with some peanut butter and chocolate syrup or hot fudge sauce to serve.

Not exactly gourmet but good!

Dec 08, 2014
jbsiegel in Home Cooking

Bread Pudding

The bagel version is a savory one (usually). I use 5 or 6 plain bagels, 8 or 9 eggs, 2 cups milk, 1 cup cottage cheese. Then you can add whatever savory ingredients you want.

For the donuts, I usually use chocolate glazed since the cake donut is a little firmer than a yeast donut.

Dec 08, 2014
jbsiegel in Home Cooking

What makes a Diner special?

Here's a question for you... Can anybody explain how diners can possibly have all that food that they have available on the menu? Is it all precooked and frozen? The local ones here have everything from eggs, pancakes, and other breakfast foods to burgers, hot dogs, soups, Italian, Greek, seafood, etc. It's inexplicable to me unless they just have MASSIVE freezers!

Dec 07, 2014
jbsiegel in General Topics

Does this cook temp look correct? ( Cupcakes )

I don't know if it's true for cupcakes, but I thought for muffins, you needed a bit higher temp in order for them to rise correctly and get that "dome" on top. Although, now come to think of it, not sure you really want a dome on a cupcake if you are going to frost it.

Generally, though, I would think 350 would be a better temp for them (obviously for a shorter time).

Dec 07, 2014
jbsiegel in Home Cooking

Bread Pudding

I've made it with bread (both savory and sweet), bagels, donuts and Sara Lee frozen pound cake LOL!

The Sara Lee is for a chocolate/peanut butter version which is REALLY good!

Dec 07, 2014
jbsiegel in Home Cooking

What are you baking these days? December 2014 edition! [old]

Oh yum!

Dec 04, 2014
jbsiegel in Home Cooking

What are you baking these days? December 2014 edition! [old]

Sounds fantastic! Definitely report back. Do you have a recipe?

Dec 02, 2014
jbsiegel in Home Cooking

Things That Are Hard to Find in the Grocery Store

For me, Kraft Parm is with both the cheeses in the refrigerated section and on a little rack in the pasta/sauce aisle.

Nov 29, 2014
jbsiegel in General Topics

Trying to recall cookies from the past

Mallomars are available year-round here - relatively easy to find, but that may vary by store/region.

Did Drake's come back with the resurrection of Hostess? If not, I can HIGHLY recommend the Little Debbie Oatmeal Cream Pies.

Nov 28, 2014
jbsiegel in General Topics

Confession: I don't like the family Thanksgiving dressing recipe

I go with a large loaf of white bread, 1 stick butter, about 5 stalks celery, one onion, an egg or two and some milk. I don't toast the bread. When I bake (outside of the bird), I baste it periodically with the turkey drippings. Not one bit dry. Some may want the less "mushy" texture achieved by toasting the bread, but we like it this way.

Seems like 6 eggs is a lot. I've never used cornbread in my stuffing, but I would assume that if the cornbread were moist enough, it would be OK. I think the answer is more butter. The 9x13 and 20 slices is a lot of bread!

Nov 28, 2014
jbsiegel in Home Cooking

Things That Are Hard to Find in the Grocery Store

Funny - I like the canned stuff WAY better than the fresh! Our fresh is usually in the refrigerated case in the cheese section (where the tortillas are as well - explain that!).

Nov 27, 2014
jbsiegel in General Topics

Torani Syrups

I order online too. I can get the exact flavors I want. I find retail stores tend to stick to the basics. I **love** the Sugar Free Salted Caramel!

Nov 24, 2014
jbsiegel in General Topics

Stuffing/Dressing - Do you add egg?

I do use the egg. Very basic stuffing - bread, butter, onions, celery, potatoes and an egg/milk mix. I bake the stuffing separate from the bird, basting with turkey juices here and there.

Nov 24, 2014
jbsiegel in Home Cooking

Buying a Steak in NJ (butcher shops)

Love the Snake River Farms products!

Nov 24, 2014
jbsiegel in New Jersey

Best Plastic Wrap?

LOVE Freeze-tite. It's the same company as the Stretch-tite, but bigger size and a little thicker. It comes the closets to anything I've found for handling everything I want out of a cling wrap. Definitely need to get the snazzy slicer thing to attach to the box. Otherwise, getting a piece out is a challenge!

Nov 21, 2014
jbsiegel in Cookware

How do I make a good coffee at 7-Eleven?

LOVE Quick Chek coffee. In my mind, it's way better than 7-11. Our Quick Chek has an alarm that goes off regularly when it's time to make more coffee. At that point, the drain the pots and rebrew. I think it's pretty fresh.

Our Quick Chek actually does the fancy Starbucks-type drinks.

Nov 15, 2014
jbsiegel in Chains

Best potato chips ever...

UTZ - all the way! (Although Terra Chips are pretty good, but more in a niche kind of way.)

Nov 15, 2014
jbsiegel in General Topics

Do you have to wait til food cools completely before refrigerating?

I just toss it in there - either fridge or freezer depending. Normally it's portioned out, so I figure it cools faster than if I were to put a massive quantity in there in one container. I've never had a problem - either with spoiling or with melting/warming other things. (I will admit that if I'm putting something hot into the freezer, I don't put it right next to the carton of ice cream.)

Nov 15, 2014
jbsiegel in General Topics