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sparky403's Profile

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Marinading steak

If it's really great meat than salt & pepper... or some Montréal steak seasoning is about as far as I will go.

However, if it's a chuck steak, tri=tip or lesser cut of meat I do the following (I swear by the coffee) .

- Dijon mustard,
- good quality coffee grounds (fairly generously - you won't taste it - so - a table spoon or two).
- Salt & Pepper, Dry rub or Montréal steak seasoning
- Slivers of garlic
- Worcestershire

FYI I am also a Huge advocate (if grilling) of the reverse sear.

http://www.seriouseats.com/2014/12/th...

May 25, 2015
sparky403 in Home Cooking

Side dishes for Vietnamese BBQ?

Would you mind sharing the recipes for the veg red curry, a the slaw (was it a sum Tom dressing?)

May 25, 2015
sparky403 in Home Cooking

Potato salad secrets?

I will give it a try. I think I would add my roasted garlic with the cream.

Likely some celery, olives etc. too.

If it's James Beard's favorite - I won't screw with it too much:-)

I really appreciate you sharing it.

Happy BBQ's:-)

May 21, 2015
sparky403 in Home Cooking

Potato salad secrets?

The link to the boiled dressing didn't work.

I love your writing style and enthusiasm:-)

May 15, 2015
sparky403 in Home Cooking

Potato salad secrets?

This might make an interesting way to make the potatoes creamier..

http://www.seriouseats.com/2014/11/sa...

Obviously you'd have to rinse off the salt prior to making the salad. But if you're the potato salad fan (potato salad slut that you say you are...:-)). that you say you are, than it maybe worth the try.

You can also search on Syracuse salt potatoes.

http://www.cookscountry.com/recipes/4...

May 15, 2015
sparky403 in Home Cooking

Potato salad secrets?

Fish sauce or anchovy paste finds it's way in just about everything I make these days (it's a secret weapon for sure). I will have to try to boiled dressing.

I didn't realize there were so many aficionado's of potato salad:-)

May 15, 2015
sparky403 in Home Cooking

Chilled Pesto Pasta Salad Recipes?

I think it would - you just want a bit, also you could use heavy cream (which I think would be a better option)

May 15, 2015
sparky403 in Home Cooking

Potato salad secrets?

Pretty interesting an old thread. I do have a couple things to add (and I have learned a lot too).

- I add one head of roasted garlic.
- Pickle Juice
- Red wine vinegar,
- a bit of sugar to balance.
- I use mostly sour cream these days (lots of people freak about mayo at room temp out here) No real difference in taste to me.
- Coleman's dried mustard (along with regular Dijon)
- Celery
- I use red onion (just for the color).
- a bit of anchovy paste or fish sauce for the umami

- My mom swears by steaming the spuds instead of boiling them we made a batch last year this way, it I will steam from now on

- FYI roasted garlic and pickle juice are also secret weapons for deviled eggs.

Sometimes I use chopped up fennel instead of celery and a roasted red pepper too (though this get's a bit too fancy - so I tend to stick to a more basic version these days... roasted garlic always goes in).

May 15, 2015
sparky403 in Home Cooking

Chuck Roast - Recipes other than the usual - Asian perhaps?

I love it on the grill (either chuck roast or 7 blade roast).

I beat the heck of it with a meat hammer, stud with garlic, dejon mustard, good quality coffee. I like to (hot) smoke it on the Weber for maybe an hour - then open the vents add more coals etch to sear. IT's one of my favored things to grill..(wee photo- also I posted this to a similar string question a while back).

http://chowhound.chow.com/topics/7059...

May 12, 2015
sparky403 in Home Cooking

Chilled Pesto Pasta Salad Recipes?

I recommend you include cherry tomatos, arugula and kalamata olive's along with the pesto.

I would also add some heavy cream (or perhaps sour cream) to the pesto to make it less aggressive. Pesto on it's own is a bit too much for me personally.

I also like the idea of sun dried tomato pesto

May 09, 2015
sparky403 in Home Cooking

Grilled Cabbage

Here's a Thai grilled cabbage recipe from Kenji Lopez (Demi-gawd) of serious eats... I have yet to try, but am going to (thanks for the reminder).

http://www.seriouseats.com/recipes/20...

May 09, 2015
sparky403 in Home Cooking
1

Please help me to learn to enjoy fish

You should try ceviche

http://www.rickbayless.com/recipe/fro...

It's really great, endless possibilities - you can make it as spicy as you'd like - Low fat, Low carbohydrates, endless variations.

Hors d'oeuvres play on Entrees

A devils on horseback - not too difficult and very tasty. Might be too much sweet with the chicken and waffles?

http://www.chow.com/recipes/29172-dev...

Welsh Rarebit?

Home made pimento cheese?

Just throwing out ideas here obviously.

May 07, 2015
sparky403 in Home Cooking

Tips to cut grocery bill

Actually, I often find the budget bin better at the Marina Safeway, or in Danville etc... because many in these areas wouldn't dream of purchasing discounted meat!

My jobs have taken me all over the bay area, Lucky and Safeway have bargain bins/managers specials at every store I have been too from SF to Santa Cruz to Tahoe... just have to look for them

Apr 25, 2015
sparky403 in General Topics

Which packaging scam annoys you the most

When I go out for beers it's for a pint!

The pint glass thing really annoys me. People don't ask because they assume they're getting a pint.

I get really bummed out, when the bottom is half an inch thicker and the glass is actually 12oz's not 16 oz. Funny, a bartender told me once that it was 14 oz so we bet and measured it using a can of beer as our guide.. I won that bet and I am not alone in being peeved by the smaller glasses.

http://www.wsj.com/articles/SB1212792...

To this day if you go into an English pup (in the UK). The quantity is mandated by law and marketed on the glass. Also, the practice of giving less for more is exactly what cause laws to be passed for the "bakers dozen" for instance.

http://mentalfloss.com/article/32259/...

Yes, the quantities are marked on the labels but, I have a hard time believing that people are defending smaller and ever changing package sizes?? At the end of the day, it's meant to confuse and increase profits... not to give the consumer more value.

I like the Kiss principle and the ever decreasing packages violates that principals for me at least.

Apr 24, 2015
sparky403 in General Topics

Tips to cut grocery bill

Every Safeway has a managers specials/market down bin... every one. If it's one thing you can count on from Safeway, lucky etc.. they're all the same. (I have worked at several companies on the pennisula and did my shopping at lunch).

If you want to save $ and cut and your grocery bill you're going to have to be creative and flexible as I assume you've already cut as much as you can taking into account wear & tear, commute time etc.

Apr 23, 2015
sparky403 in General Topics

Which packaging scam annoys you the most

Amen to that... I used to go the gym lots = a six ounce can of tuna was a ton of protein. Now it's 5 ounces and I think a good deal more water. I really need 2 cans.

For me, it's not about how much you get it's about constantly having to check the package size.. is a 14oz package of turkey at 4.oo bucks a better deal than 20 oz's at 5.5o? beats me - I hate to do the math ( but I do)... why not just sell a lb of what ever, at what ever price you can make a profit and consumer can decide from there. How much do companies spend constantly changing package sizes to maximize profits?

My perception is that by reducing package size they're preying on people that are too busy to notice, the old the young...

It doesn't stop with food, paper towels, soap, to let paper, virtually everything in the store is in a smaller (more profitable) package now days... Big grocery you parents would be soo proud. You've managed to gets us to pay more (or the same) for less and most didn't even notice... congrats.

I am able to do the math... but have better things to do...

Apr 23, 2015
sparky403 in General Topics

Tips to cut grocery bill

Just check at your market (for marked down meat)... it's amazing to me, that people pay a Huge premium for aged beef (dry aged I get it) but if it's been on the shelf for 5 days they mark it down by 50 Percent! Look for the managers special at Safeway.. nearly every market has a bargain bin... just look for it.

Yes, dry aged is better, but when the enzymes start to work the meat will change from bright red to dark red-though, aging still makes beef taste better and is more tender- it's no different than spending 5 days in your own fridge.

If you're on the peninsula check the other side of 101 around 3rd street in San Mateo several Mexican and Asian market here - if you don't save $ on produce at least you can get a couple of great tacos I haven't shopped down there in several years so I don't know the savings at this point... but, go check.

seek out the Mexican an Asian market's on the peninsula, and farmers market (Saturday's

Apr 22, 2015
sparky403 in General Topics

Tips to cut grocery bill

If you're in SF proper the Heart of the City farmers market has great deals at the end of the day (after 2pm)..... 1.00 bags... basically you can get all the "near" organic produce for 10 bucks (Wednesday and Sunday). For me, it's unreal to walk into WF and see red pepper at 4.00 per pound (that's what steak or roast costs).

Also, some of the ethnic markets at 16th and mission have real bargains on produce.... at least 60 percent cheaper than big box retailers like Safeway. You may have to shop in more places - but check out your local Mexican or Asian market.... very dramatic differences in price.

Always look at the ads - I am on a budget myself and unless it's a very special occasion I will ONLY buy what's on sale or what has been marketed down (I think it makes you a better cook - find what's available that you can make very tasty- most of the food we consider great was once peasant food). You might also consider a freezer so you can take full advantage of the summer.

As we come into summer you might consider canning or if you have the space a garden (better than csa).

Always, try to waste no food!! A very interesting documentary on food waste on MSNBC with tom C of top chef fame.

While you're making dinner... do a quick soak on your beans (boil for 5 minutes than let sit for an hour... cook the next night).

It will take more effort but during the summer in CA for a mostly veg diet you can do it.

Pro tip for booze... Use your Brita..

http://chowhound.chow.com/topics/474541

Apr 22, 2015
sparky403 in General Topics

Recipes for pork/pig heart

This was my experience too... Anticuchos requires a NASA hot grill (and to dry the heart prior to searing).

Love the heart and am planning to cook it more too...

Apr 18, 2015
sparky403 in Home Cooking

Recipes for pork/pig heart

Anticouchos? Normally uses a beef heart but I am sure a pigs heart would work the same.

I did a 2 beef hearts last summer - they went fast.

https://picklesandtomatoes.wordpress....

Beef hearts is not very organ-y more like a steak - I assume pig heart would be the same.

Beef anticuchos..

http://www.food.com/recipe/peruvian-a...

Anyway - cook it up!!

Apr 16, 2015
sparky403 in Home Cooking

recipes for extra bacon

Yeah,.... I read that part. But I thought others might benefit- or maybe aren't aware of The bacon log (ends and pieces.

Comes in very handy and is pretty ideal if you don't want to open a whole pack of bacon for just a bit of bacon fat

Apr 16, 2015
sparky403 in Home Cooking

The Return of Swordfish

I wish they would do the same with Yellow Fin, Blue fin and AHI I love the stuff - but they're way over fished.

I don't think Japan fills this way though.

Apr 16, 2015
sparky403 in Home Cooking

recipes for extra bacon

In the future - to avoid the "too much bacon" problem - you can simply get some bacon ends and pieces (the packs should be close to the bacon). They come in 3 Pound logs and last forever in the freezer.

It's also good to save the grease - one of the most flavorful thins you can cook with.

Apr 16, 2015
sparky403 in Home Cooking

Throwing a party with no oven...suggestions?

I would use the BBQ!! (I do my turkey every year on the Weber - works like a charm).

Past that, you might consider renting a portable ove from a kitchen supply company? (I think this would be over kill as I am sure you can accomplish without).

60th Birthday BBQ Menu Planning

mis adventures with the mandolin (we've all had them)... most dangerous tool in the house (for those of us that don't own guns).

Apr 12, 2015
sparky403 in Home Cooking

What's your favorite food blog?

Not sure if serious eats - more specifically the food lab qualifies as a blog... but, for me, it trumps any other food website...

http://www.seriouseats.com/the-food-lab

What's your favorite food blog?

I looked it up - hyphen between the words corrected above.

Apr 08, 2015
sparky403 in Food Media & News

Impressive side dish

I think this would work well at room temp or warmed briefly..

Veggy Tian:

http://www.thecomfortofcooking.com/20...

I think hassleback spuds (though super impressive) would be a lot of work for this big of crowd.

The food lab version would work well (but they need to be hot).

http://www.seriouseats.com/2013/12/th...

Apr 08, 2015
sparky403 in Home Cooking

What's your favorite food blog?

I have 2 or 3 that I look at frequently.

http://iamafoodblog.com/

Prior to opening this food blog Stephanie Li got her start by cooking all of momofuku's book... I love her photography and art.

The 2nd I just discovered... Eating Thail food

http://www.eatingthaifood.com/

His food demo's are spot on and I have NEVER seen anyone that enjoy's food as much as mark does. It's a pleasure to watch him prepare and enjoy. He also has a travel blog.

Hot Thai kitchen

http://hot-thai-kitchen.com/

Edited... sorry about that. Palin is a bit fancier and more detailed.

Apr 08, 2015
sparky403 in Food Media & News