phofiend's Profile

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

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

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

Please help me identify what organ meat/offal this is?

Yeah, it looks like a uterus from a pregnant pig. The "corn kernels" are likely placentomes.

http://www.rbej.com/content/figures/1...

Feb 04, 2015
phofiend in General Topics

Does anyone eat tartar sauce with anything other than fish?

Huh??

Restaurant Name Has Nothing to do With The Food Served

The Indian restaurant is Jackson Diner, in Jackson Heights. Used to be very good, but I haven't been there in a while. Jackson Hole is chain of ordinary American diners. Very ordinary. Everybody gets them mixed up.

Feb 02, 2015
phofiend in Not About Food

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

There is "natural flavor" in the beefy onion mix, so it is not vegetarian.

Jan 31, 2015
phofiend in Home Cooking

Pot Roast lacks flavor-suggestions?

Take the meat out of the cooker and put it on a roasting rack. Blast at 500* in the oven until the surface starts to sizzle and brown. Watch carefully so you don't burn it. Meanwhile, remove a few cups of the liquid from the cooker and pour it into a wide bottom pan. Stir constantly over medium to high heat, until the liquid is greatly reduced and starts to thicken and sizzle.It should be turning a deep brown as the water is cooked off and the onions begin to fry. When it begins to smell like caramelized onions, return to cooker, along with the browned meat, and finish cooking until tender.

Jan 29, 2015
phofiend in Home Cooking

Family Restaurant - Nassau County

Brass Rail in Locust valley is very nice, not too fancy, and they have a pretty good steak au poivre.

Too much hassle to bother with foods

18 inches of snow on the ground. I might just do the same. Golumpki would hit the spot perfectly.

Jan 27, 2015
phofiend in General Topics

Too much hassle to bother with foods

Yes, I freeze overnight. If you have the time, you can thaw the cabbage in the refrigerator, but I'm usually too impatient to wait another day, so I soak in water. I try to core the head, but sometimes that's impossible to do until it softens a bit. Make sure to dry the leaves well after you separate them.

Jan 27, 2015
phofiend in General Topics

Too much hassle to bother with foods

Freezing the head of cabbage then thawing it in a bowl of cold water makes it very easy to remove the leaves. Just run some water between the leaves and they separate nicely.

Jan 27, 2015
phofiend in General Topics

What's the point of celery in recipes?

Well, you answered your own question: you hate vegetables. I find celery to have a very vegetal taste and aroma that it imparts to anything it comes in contact with.

Jan 27, 2015
phofiend in Home Cooking
1

Substitutions for sliced garlic and potato flour

Yes and yes. Just be careful you don't burn the crushed garlic, which may stick to the pan.

Jan 19, 2015
phofiend in Home Cooking

Signs that someone is a GOOD cook

I don't know what that label describes, but it ain't Spam!

Jan 19, 2015
phofiend in General Topics

Fresh horseradish roots

Czwikla, a Polish beet and horseradish salad/condiment.

Combine:
1 lb roasted beets, shredded
1/4 lb finely grated horseradish
1 tsp salt
1 Tbsp sugar
Juice of 1 lemon

Serve with roasted or smoked meats.

Jan 18, 2015
phofiend in Home Cooking

I need a good recipe for either Chicken Cacciatore or Parmesan Chicken

My favorite chicken cacciatore recipe, by far:

http://www.foodnetwork.com/recipes/em...

Jan 17, 2015
phofiend in Home Cooking

Ultra-pasteurized milk is VILE!

Unless it's in the form of yogurt or cheese, I don't want too many things living in my milk.

Jan 11, 2015
phofiend in General Topics
1

Imagine Product

I like Pacific and Swanson organic broths much better than Imagine, and one or the other of those are usually available at Costco or BJsfor a lot less than at supermarkets.

Jan 10, 2015
phofiend in General Topics