phofiend's Profile

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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

Time to get rid of the microwave?

I am loath to take seriously anything coming from a science-illiterate anti-vaxxer.

Did I completely ruin my vintage Descoware?

Try a paste of baking soda and rub gently. If that doesn't work, Bon Ami usually works well, and is not abrasive. Last resort would be Bar Keeper's Friend. That usually works on most stains, but can be a bit harsh on finishes if used too aggressively.

May 04, 2015
phofiend in Cookware

Supermarket music

A few months ago, I went to one of my favorite Korean markets and after shopping a while, was assaulted with loud, violent and misogynistic rap music, quite a change from the classical they usually play. I went to customer service and asked the young man to change the music back to classical, or to anything else, but he just laughed and said he couldn't do that. I asked for the manager, and a middle aged Korean lady came to the desk. I explained the situation and though there was a bit of a language barrier, I eventually got my point across. She was mortified. She had had no idea what the lyrics were saying, and started to yell at the young man, who happened to be her son. Seems he was the one who chose the music and didn't think anybody would notice, as most of the daytime customers are elderly Korean ladies who don't speak much English.

Since then, the music is always classical or lovely traditional Korean.

Why does cooked chicken smell bad after being refrigerated?

Nonsense. Kosher or Halal, it smells just as bad.

May 03, 2015
phofiend in General Topics

Elegant way to cover food outdoors?

May 01, 2015
phofiend in Not About Food

Williams Sonoma gift card - what would you do?

I love their tablecloths and napkins. Pricey, but they last forever, and just get better with each washing.

Apr 21, 2015
phofiend in General Topics

13 Shame-Free Ways to Eat Eggs for Dinner

It's one raviolo. Ravioli is the plural. No need for the extra s.

Apr 18, 2015
phofiend in Features
1

Best way to store liverwurst

I buy it in the deli section a few slices at a time, no more than two sandwiches worth. I find keeping it more than two days causes it to get slimy.

Apr 07, 2015
phofiend in General Topics

Do you hold Grudges against Restaurants? And for how long?

What is a "ghetto girl" and why is that pertinent?

Mar 27, 2015
phofiend in Not About Food
1

Additional charges that seem unjustified that the establishment might think twice about

A few years ago, a new take-out burger place opened in town. After driving by a few times and smelling the wonderful aroma wafting about, I went in. Hamburger $8.oo, Cheeseburger $8.50. Okay. I ordered a cheeseburger, medium and a fresh squeezed lemonade, $2.00.
"What would you like on your burger?"
"A little bit of onion, pickle, and lettuce."
Bill comes to $12.00 not including tax.

1 tsp chopped onion: $0.50
2 thin pickle chips $0.50
small clump shredded lettuce $0.50

I never went back. They closed 6 months later.

I'm Looking "Safe" Knives

Copper makes for a wonderful pan, but can be very heavy. Tri-ply stainless, with an aluminum core, may be a better option for you. All-clad makes a line with a copper core, but I find them a bit heavy.

For knives, go to a good housewares shop and try them. The knife has to feel good in your hand. Ask to slice and chop a few things yourself. If they will not allow you to try the knives before you buy, go to another store.

Mar 19, 2015
phofiend in Cookware
1

started to early

Is it already cooked? I always soak the raw corned beef overnight to remove excess salt. Change the water when you are ready to cook it tomorrow. If it is already cooked, remove from the water and wrap well. Save some of the cooking liquid, and reheat it in that liquid tomorrow.

Mar 16, 2015
phofiend in Home Cooking

Chuck Roast past its sell by date???

Always sear when possible. It adds so much flavor.

Stuffed cabbage question

I don't cut the entire rib out, just shave off the protruding part.

Mar 02, 2015
phofiend in Home Cooking
1

Inside of All Clad sklllet is domed

All clad has a lifetime warranty. You have to pay the postage and they will determine if you did anything to damage the pan. If they find in your favor, they will replace it.

Feb 21, 2015
phofiend in Cookware
1

Inside of All Clad sklllet is domed

No. The entire bottom should be flat. Did it overheat?

Feb 21, 2015
phofiend in Cookware

Your fantasy place setting

Georg Jensen Cactus. At least 16 place settings. I'd use them every day.

Feb 18, 2015
phofiend in Cookware

Why does our beef stew smell like liver?

Yes, that's what happens with round. Not enough connective tissue to keep it together. Chuck would have been a better option. Also, I don't add vegetables (except browned onions) to the stew until the meat is almost done.

Another question: did he brown the onions? I find using raw onions in stew makes things taste "sweaty" when they are simmered.

Feb 09, 2015
phofiend in Home Cooking
1

Why does our beef stew smell like liver?

Did he brown the meat? If not, that may be why you are getting that livery flavor. You may be able to get a some browning by removing the meat from the stew, draining it and patting it dry, then searing in a pan or under the broiler. Watch it carefully, as it can burn easily. Return the meat to the stew, using some of the liquid to deglaze. This should up the beefy flavor while minimizing the boiled liver effect.

Feb 09, 2015
phofiend in Home Cooking

Can I use butter as a substitute for lard in a pie dough?

I use ghee. Great toasty butter flavor, and no water to develop gluten which toughens the piecrust.

Feb 08, 2015
phofiend in Home Cooking
1

How important do you think stock is to a good pan sauce?

For a pan sauce, not really necessary, though sometimes I will add some demiglace if I need a larger volume. If I'm making gravy, well, that's another story. Good strong stock is absolutely essential, in my opinion.

Ideas for a Molecular Gastronomy Store Name {prize}

Alimentary Elements

Feb 06, 2015
phofiend in Not About Food