phofiend's Profile

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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 :-).

Pig roast for 150

Okay, is it my imagination, or did the original list have much smaller amounts of the sides? I seem to remember only 2 or 3 pounds of coleslaw.

Jun 01, 2015
phofiend in Home Cooking

Single-Cuisine Household

I like to travel the world in my kitchen, but I know lots of people who stick with one type of food at home. Growing up, all my Italian friends ate Italian-American food all the time at home and at restaurants, too, save for the very occasional steakhouse or Chinese restaurant. Some of them have branched out to other Asian cuisines, i.e. Thai or Japanese, but only when dining out. My Indian and Chinese friends, all recent immigrants, cook their native cuisines at home, and really prefer that type of food even when going out. As I work with a very international crew, it sometimes makes it hard to pick a restaurant for work-events that will make everyone happy. Interestingly, Italian seems to work pretty well. Each person can find at least a few things to like.

Jun 01, 2015
phofiend in General Topics
1

Pork Tenderloin How long in the fridge?

They'll be fine. I've kept cryovac pork tenderloins for several weeks in the refrigerator. Of course, those have been the plain, all natural kind. I once bought the "enhanced" kind by mistake, and it smelled awful when I opened the package. I brought it back to the store, thinking it was spoiled, but the meat cutter told me that they all smell like that. Now I'm very careful to avoid any kind of "enhanced" meat or poultry.

Jun 01, 2015
phofiend in General Topics

Pig roast for 150

Seems really light on the side dishes. I'd do At least 20 lb coleslaw, and 10 lb each of everything else. Not everybody will gorge themselves on pig, and even a few vegetarians will put a huge dent in the sides.

Jun 01, 2015
phofiend in Home Cooking
1

Seeded watermelon

That is not true. Eggplants are neither male nor female. The flowers contain both male and female parts, but the fruit is the developed ovary which contains the fertilized seeds.

May 29, 2015
phofiend in Outer Boroughs

Oyster bay and cold spring harbor

I've been going to Prime since it was Coco's, and have never been disappointed. The steaks and sushi are always very good, and they always have a nice selection of oysters. Neraki's okay, but didn't wow me any of the three times I went there. Nothing bad, but nothing memorable. But maybe it's just because I'm not a huge fan of grilled fish.

Sriracha Knock Offs

They have the Roland version in my cafeteria at work. It's pretty good. Much closer to Huy Fong than the Lee Kum Kee or Kikkoman versions. But I still prefer the original.

May 27, 2015
phofiend in General Topics

Oyster bay and cold spring harbor

Harbor Mist at 105 Harbor Rd in Cold Spring Harbor. Beautiful water views and good seafood and steaks.

There's a little deli on Main Street that makes decent, if generic sandwiches, but there is no lake in Cold Spring Harbor.

Huntington, the next town east, has a much more vibrant restaurant and take-out scene. Great Main Street and the lovely Heckscher Park, which has a pretty little pond. Prime, on East Shore Road on the harbor, can't be beat for food and views.

Green Onion Rant

Sprinkle on a green salad.
Mix into tuna, chicken, or egg salad.
Garnish enchiladas.
Make negimaki.
Marinate them (whole) and grill.

And don't cut them up until you need them. They stay fresh much longer that way.

gas grill... another one bites the dust?!?

Is it a braided steel hose? If not, you may want to try something like this:

http://www.lowes.com/pd_83441-95532-M...

May 25, 2015
phofiend in Cookware

The missing elusive complex backnote

Hardly a secret. Many, many, French or pseudo-French seafood preparations use it. I hate the stuff, and have to specifically ask that it be left out when dining at a restaurant. I think it tastes more like star anise than fennel.

May 24, 2015
phofiend in Home Cooking
1

Clamshells and foggy cakes

Did you put them in the boxes while the cakes were still warm? Make sure they are fully cooled before closing the boxes.

May 18, 2015
phofiend in General Topics

Cookie scoop?

I love them. I have several in different sizes. I use them for cookies, portioning out cupcake batter, filling pierogi and ravioli, and making meatballs. I bought them at a restaurant supply store for a lot less than Williams-Sonoma. About $5 each, if I remember correctly.

Needing a new cookware set

I bought this set for my daughter when she moved into an off-campus apartment last year. It has all the pieces she and her roommates need. Several sauce pans and a couple of larger pots in stainless, and two non-stick fry pans. She tells me the stainless cleans up nicely, and the fry pans have held up well, even though I'm pretty sure the kids are not very careful with the utensils they use on the non-stick. Don't know about the dishwasher as they don't have one.

http://www.jcpenney.com/farberware-cl...

May 14, 2015
phofiend in Cookware

Chicken Sausages, Any Reccomendations?

I found their website, but it does't give much info.

http://www.newyorksausagecompany.com/...

There is a phone number under the "contact" heading. 855-843-6972

May 13, 2015
phofiend in General Topics

Chicken Sausages, Any Reccomendations?

No, I mean DeAn's Italian style chicken sausage. They are raw, not pre-cooked, and I find them next to the fresh Italian sausage in the meat case. Flavors are sweet Italian, and cheese and parsley. I occasionally see a broccoli raab variety, too. The ones I referred to as not liking much were the Bilinski's that you mentioned. Actually, I'm not crazy about any of the pre-cooked brands.

May 13, 2015
phofiend in General Topics

Chicken Sausages, Any Reccomendations?

I've tried the spicy italian type and found it a bit rubbery and dry, and not very hot. I much prefer the raw DeAn's. Juicier and a better texture. The raw kind also crumbles well when removed from its casing.

May 12, 2015
phofiend in General Topics
1

Chicken Sausages, Any Reccomendations?

I don't know if they are available in your area, but I have found DeAn's chicken sausages to be very good. I'm on Long Island, and can buy them at Waldbaum's and Pathmark. The Fairway chicken sausages are hit or miss. Sometimes good, but often very bland. DeAn's are more consistent, though somewhat salty.

May 10, 2015
phofiend in General Topics

Why do almost all chicken and turkey sausages have pork casings??

The chicken sausage I buy has sheep or lamb casings. I can't stand the synthetic collagen casings.

May 06, 2015
phofiend in General Topics