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phofiend's Profile

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The Most Amazingly Delicious Appetizer/Drinks Absorber

Deviled eggs. To sieved yolks add mayonnaise, a bit of Italian salad dressing, grated olives, pickle relish, mustard, curry powder, salt and pepper. Top with a sprig of dill or a cilantro leaf and a dot of sriracha.

Delicious, and really good at lining the stomach to slow down alcohol absorption :-).

Aug 28, 2015
phofiend in Home Cooking

Enzymes

Your friend did not make enzymes, unless she has a protein synthesizer in her kitchen. At a cost of about $85,000, I don't think so. She probably fermented the fruit. The enzymes were made by the bacteria and/or yeasts that were feeding on the fruit and growing.

Aug 26, 2015
phofiend in General Topics
1

Odd Lasagna Question About Acidity

I'm not sure what you mean. If there were some bacteria in the lasagna that were not completely destroyed by baking, or it was re-colonized after it was baked, they certainly will continue to proliferate, causing the cheese to "ripen" or, given more time, the whole lasagna to spoil. The tanginess may actually be mild spoilage.

Aug 25, 2015
phofiend in Home Cooking

METS/LaGuardia

I like Manducatis Rustica in Long Island City.
46-33 Vernon Blvd
Long Island City, NY 11101

I'd take the subway. Take the 7 from Citi Field to Vernon/Jackson Ave stop. It's just a few blocks north.

Aug 25, 2015
phofiend in Outer Boroughs

Odd Lasagna Question About Acidity

A lasagna is big, heavy and has a lot of thermal mass. It takes a long time to cool down, and may have spent quite a bit of time at a temperature very pleasant for certain bacteria to proliferate. Putting it in the fridge for a few days just slows down the process, but doesn't stop it. Maybe you just aged the cheese in there a bit, making it sharper.

Aug 25, 2015
phofiend in Home Cooking

Enzymes

Enzymes are proteins that help in chemical reactions. They are not alive, but are produced by living things. They are not "made' in your kitchen, though they can be concentrated and purified in the lab. Every enzyme is a protein, but not every protein is an enzyme.

Dinner and a movie

Tom Jones. Roasted chicken with no utensils. But only with people you know, or want to know, really well.

Finds at Eastern Market

Where?

How squeeze dry spinach

Put it into a fine mesh strainer, then place a bowl a little smaller than the strainer on top of the spinach. Push down on the bowl to squeeze the spinach. Excess liquid will drain out of the strainer, and the mesh is too fine to push the spinach through.

Aug 19, 2015
phofiend in General Topics

Oh Happy Day! A W-S gift card!

I think most of their cookware is overpriced, but I love their table linens. They just get better with each washing.

http://www.williams-sonoma.com/produc...

Aug 18, 2015
phofiend in Cookware

I need help on cake baking

I think the margarine used in the recipe may refer to a whipped product, which would have a greater volume than butter that is not whipped. If you are really intent on making this cake, measure the butter by weight, i.e. 315g. Why anyone would use margarine in a cake is beyond my comprehension.

Aug 18, 2015
phofiend in Home Cooking

Question about baking times, and ... (of all things) dental floss

Dental floss will not be rigid enough to cut through a dense cake, but this wire cake slicer works very well, as long as the cake is not too tall. You can use it to split cakes into multiple layers, too.

http://www.amazon.com/ANDERSON-Cake-S...

Aug 15, 2015
phofiend in Home Cooking

Where can I find pickling lime on LI?

I think I bought it several years ago at the Agway in Riverhead.

What to do with an overgrown cucumber

I'd save the seeds for next year's planting, but if you want to use the flesh, shred it and taste a piece to make sure it is not bitter. If flavor is okay, thinly slice and salt, and allow to sit until it releases a lot of liquid. Drain well and use to make raita or tzadziki. Or just a bit of chopped scallion, vinegar, and a bit of sugar. Makes a refreshing relish on a plate of fatty grilled meat.

Aug 14, 2015
phofiend in Home Cooking

Seperater Sauce

Gently simmer the sauce for about 15 minutes to drive off some of the excess water. You can also add a bit of tomato paste.

Aug 14, 2015
phofiend in Home Cooking

What _does_ vodka bring to baked/cooked foods?

The alcohol in vodka prevents gluten strands from developing, making for a flakier pie crust. In cooking, the alcohol allows hydrophobic fats and essential oils of the other ingredients to dissolve and release their flavors and aromas.

Aug 14, 2015
phofiend in Home Cooking
1

Help!! Non-Dairy Brown Butter Equivalent?

Make a very toasted ghee by heating butter until the solids are brown, then strain them out. This takes about a half hour or more for a pound of butter. Make sure the liquefied butter is a deep yellow and is very clear. The solids should be the color of milk chocolate. Strain through several layers of cheesecloth. The ghee will be very nutty.

Aug 06, 2015
phofiend in Home Cooking
1

Cracker Barrel on Long Island

Sure. My tastes lean a bit more toward Asian, but I really like:

Relish in Kings Park. Diner-ish comfort food, but with a twist, and very well done. My favorite: cheesy short rib sandwich.

Nicky's of Centerport. Terrific calamari, mussels, pasta with white clam sauce, and the best fried shrimp I've ever had. Good burger, too. Nice chicken Marsala.

Sapsuckers in Huntington. Really good fried chicken and beef stew. Pierogi are a tasty, if somewhat expensive, starter.

Speaking of pierogi, I like Bozena in Lindenhurst for those if I'm too lazy to make my own. All the soups are wonderful. White barscz is a personal favorite. The pork goulash wraps itself around you like your your babcia's warm arms. Mmmmmm...

Brass Rail in Locust Valley. I really like their steak au poivre. A bit fancier and not inexpensive, but it doesn't break the bank either.

Cracker Barrel on Long Island

Gray, bland, and gloppy. Not a single one of those dishes looks the least bit appealing to me.

KFC - The Colonel's Comeback !!

That laugh makes him sound like some creepy old uncle who always wanted you to sit on his lap.

Texture of entenmanns cakes?

Since the sale to Bimbo, Entenmann's products are mere shadows of their former selves. Everything looks underbaked and has a pasty texture. The cheese in the danish twist is gelatinous and overly sweet, and the Louisiana crunch cake has become a gooey, cottony mess. It breaks my heart what Bimbo has done to that company.

Got a Le Creuset roaster for a steal, but what utensils/rack should I use with it?

I just criss-cross some chopsticks to make a rack. If they are too long, I break them in half.

Jul 04, 2015
phofiend in Cookware

What to do with a large piece of pork skin ?

I always smoke the shoulder with the skin attached, then remove it after a few hours when it is crispy. The remaining meat goes back in to the smoker to finish cooking, and the skin is cut up (broken really) into small pieces. Some is enjoyed right away, and the rest is frozen and used later to flavor soups, beans, or cabbage.

Jul 03, 2015
phofiend in Home Cooking
1

My meatballs crunch like they have egg shells in them..

Use a younger cheese. As cheese ages and dries out, proteins and minerals may precipitate out of solution and crystallize, forming gritty pockets in the cheese that don't readily dissolve.

Jun 30, 2015
phofiend in Home Cooking

Lasagna?

Sure. I think it actually improves the texture of the no-boil noodles to let them soak for a day or so in the lasagna before baking.

Jun 28, 2015
phofiend in General Topics

Back Back ribs suggestions for novice

If the membrane is not removed, it dries out and develops a hard, plastic-like texture that I find unpleasant. This may not be as noticeable if the ribs are very wet with sauce, but it is really brittle and chewy when they are smoked. Also, the rub doesn't penetrate the membrane so the underside of the rack is underseasoned.

Jun 17, 2015
phofiend in Home Cooking

Back Back ribs suggestions for novice

You have lots of good suggestions above. Only thing I would add is to remove the tough membrane from the concave side of the rack before seasoning the ribs. It will make them much easier to serve and eat.

Jun 16, 2015
phofiend in Home Cooking

Baking soda to cook potatoes?

Perhaps you have hard water. Large amounts of dissolved calcium and other minerals could cause the potatoes to remain tough even when fully cooked.

Jun 15, 2015
phofiend in General Topics

Is it possible to Brown ground beef anymore?

Well, I grind my own and never have a problem. But I also make sure to use a bit of oil, and not crowd the pan. For two pounds, I use a pan at least 14" diameter, or brown in two batches in a smaller pan. Makes a better fond, too.

Jun 15, 2015
phofiend in General Topics

Ethnic origins & cooking

And all this time I thought Gus Portokalos made that up :-).