phofiend's Profile

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Made the kosher dills; now what?

Pickle soup

1 Tbsp. butter
1/2 c. onion, chopped
1 carrot, diced
1 celery rib, diced
2 potatoes, diced
1/2 lb. Kielbasa (optional)
2 qt. chicken or vegetable broth
4 dill pickles, shredded
1 c. pickle juice
1 c. sour cream mixed with 1 Tbsp. flour and 1/2 c. milk
fresh dill for garnish

Saute vegetables and kielbasa (if using) in butter until onion is softened, about 5 minutes. Add broth and simmer until tender, about 15 minutes. Add pickles and juice and simmer 10 minutes. Temper sour cream mixture with a ladleful of hot soup and add back to pot. Simmer 5 minutes until thickened.
Garnish with fresh dill, and serve with buttered dark bread.

Aug 17, 2014
phofiend in Home Cooking

Most non-toxic cookware: Unglazed clay pan or 100% titanium coated pan?

Man, those titanium pots are ugly!

Aug 06, 2014
phofiend in Cookware

Don't see name of poster to which response refers

Sure. The first reply is to the OP. Subsequent replies are to the first person who replied.

Aug 04, 2014
phofiend in Site Talk

Whole rib-cap (spinalis dorsi) from Fred the Butcher, Half Moon

Where?

Aug 03, 2014
phofiend in New York State (exc. NYC)

Don't see name of poster to which response refers

This only happens on my Mac. It works fine on a PC. I'm using Chrome, but same problem with Safari.

Aug 01, 2014
phofiend in Site Talk

Possible Double Standard Regarding Dietary Needs/Preferences

That's what I do. I will not buy kosher or halal meat for my own ethical preferences, but would never tell a guest that. I just serve a fish or vegetarian meal.

Jul 29, 2014
phofiend in Not About Food

Tounge in groove closure used in plastic food bags S@C*K$

I just use a clothespin.

Jul 23, 2014
phofiend in Cookware
1

Let's talk about white bread

Oh, TYVM!

Jul 14, 2014
phofiend in General Topics
1

Let's talk about white bread

BITD? TYVM??

Jul 14, 2014
phofiend in General Topics

Do I just throw this grilled cabbage away?

Is your oil rancid?

Jul 06, 2014
phofiend in Home Cooking

Little Neck Shanghai and Taiwanese Cuisine Soup Dumpling restaurant

We went for an early dinner on Friday. The place was crowded, but the noise level was not too high. For starters, we ordered the pork soup buns, the vegetable dumplings, and the pork and pickled vegetable soup. Both dumplings were wonderful, and the soup was quite good, though not outstanding enough to become a favorite. Also ordered spicy beef noodles, sauteed string beans, crispy sweet and sour fish, and Taiwanese rice noodles. The beef noodles were a bit of a disappointment: gummy noodles, too much star anise, and no heat. Fish was perfectly cooked, crispy outside, moist, delicate inside. Sauce was tasty, if a bit gloppy. Rice noodles and string beans were delicious, though we didn't know the noodles contained pork. One of our party is allergic, so a description on the menu would have been helpful.

We will definitely be back, though next time we will ask about possible hidden pork ingredients.

Jul 06, 2014
phofiend in Outer Boroughs

canned potatoes - anyone cook with them?

No, I didn't mistype. Misspelling voila is one of my (many) pet peeves. Annoys me almost as much as paninis and pierogis but not quite as much as chipolte or marscapone.

Jun 26, 2014
phofiend in Home Cooking

canned potatoes - anyone cook with them?

Spelling varies regionally It may be "Walla" or "Viola" in your area. :-).

Jun 26, 2014
phofiend in Home Cooking

Culantro??

Culantro: cilantro on steroids. I find cilantro to be much milder and fresh tasting, but the flavor really diminishes in cooking. I use it mainly to finish a dish. Culantro survives cooking relatively unscathed. Careful, though. It can easily overpower delicate flavors.

Jun 25, 2014
phofiend in General Topics

Other than PEEPs, what food do you "intentionally stale" and THEN eat?

Yes, unwrapped in a basket or open paper bag. I like when the caps open a bit and the edges split.

Jun 17, 2014
phofiend in General Topics

Other than PEEPs, what food do you "intentionally stale" and THEN eat?

Mushrooms. I like to let them dry out for a few days to concentrate the flavors.

Jun 17, 2014
phofiend in General Topics
1

Stretching Maple Syrup

When I can find it, which is rarely, the grade B always costs significantly more than the grade A. So worth it, though.

Jun 16, 2014
phofiend in Home Cooking

Will Sugar Snap Peas freeze well?

You can freeze them, but you should blanch them first. Drop into rapidly boiling water for 2 minutes, then plunge into ice water to cool quickly. Drain well, and spread out on a towel to dry. Then spread them in a single layer on a cookie sheet and put into coldest part of freezer. After a few hours, you can remove them from the cookie sheet and put them into heavy duty freezer bags. They will keep for a few months.

Jun 16, 2014
phofiend in General Topics
2

2 lb chuck roasts in dutch oven tough and dry

I don't think it's in danger of drying out, as the temp has been kept quite low, and there is plenty of liquid. Yes, probably a bit too much, hence my suggesting reducing it.

Jun 12, 2014
phofiend in Home Cooking

2 lb chuck roasts in dutch oven tough and dry

It will be fine. Once it's tender, you may want to reduce the liquid in the pot to concentrate and thicken. If it's too late to eat tonight, just reheat it tomorrow. It will be even better.

Jun 12, 2014
phofiend in Home Cooking

2 lb chuck roasts in dutch oven tough and dry

Well, too high a temp could cause the muscle fibers to seize up, further toughening the meat and ultimately causing it to dry out. I would not raise the temperature above 300F. As c oliver mentions, you want to make sure you have enough liquid in the pot so that the meat braises. As the liquid condenses on the underside of the lid, it will baste the meat as it drips back down. A gentle simmer is best.

Jun 12, 2014
phofiend in Home Cooking

2 lb chuck roasts in dutch oven tough and dry

Wait. It's going to need considerably more time for the connective tissue to break down, probably about 3 hours total.

Jun 12, 2014
phofiend in Home Cooking
2

Hotel collection bone china

If it's Nevaeh, then that gets my vote. I prefer the softer creamy white color to to the starker white of the hotel collection. I only have a few serving pieces, but I use them regularly, and they have held up very well for the past few years. No chips, scratches, or crazing. And they always go in the dishwasher.

Jun 09, 2014
phofiend in Cookware

Croissant help - flour/butter

I like to use a cultured high fat butter. I think it makes for a more tender croissant. If cultured is not available, I add a tablespoon of yogurt to the milk when proofing the yeast. All purpose flour works for me.

Jun 07, 2014
phofiend in Home Cooking

what do you do with chicken giblets

Liver gets sauteed with onion and garlic, a bit of sherry to deglaze, and a few pinches of whatever herbs are handy. Chop coarsely and spread on crostini and serve as appetizer for the chicken that is about to be dinner. Other giblets are saved to add to the carcass to make a few cups of stock or broth. Most of that is usually used up in a day or two.

Jun 07, 2014
phofiend in Home Cooking
1

ahhhh

MSM?

Jun 06, 2014
phofiend in BBQ, Smoking, & Grilling

What is this cut of pork?

They look like pork sirloin chops. I agree that they are delicious and vastly underrated.

Jun 01, 2014
phofiend in General Topics
3

seafood on long island

Harbor Mist in Cold Spring Harbor has something for everyone. Very nice views, too.

http://www.harbormistrestaurant.com/d...

May 31, 2014
phofiend in New York State (exc. NYC)

A day in the life of a cloth restaurant napkin.

You owe me a new keyboard.

May 28, 2014
phofiend in Not About Food

Is it rude to comment on other people's food?

It's easy to understand why you have that reputation. Would you be offended if a slim person said the same thing?

May 26, 2014
phofiend in Not About Food
5