Den's Profile

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A restaurant in area of Penn's campus on a Sunday afternoon

Check to see if Pod is open

Jan 25, 2012
Den in Philadelphia

Sous Vide Supreme - first recipe?

Pork belly

Jan 21, 2012
Den in Home Cooking

Using the rind of Parmesan cheese

If I have them I put rinds in simmering tomato sauce...

Jan 21, 2012
Den in Home Cooking

Semolina pasta dough recipe?

My company makes artisanal pasta and in my opinion pasta is not made by formula, it is made by feel. In addition, most people make the dough backwards. By that I mean adding wet to dry. In the most basic of methods, the well, you start out with eggs in the well and pull dry ingredients into it, stopping when the dough comes together. Working with a machine as we do is no different. Put the wet ingredients into your mixer and add dry to it while it is running. Allow the dry ingredients to become hydrated before continuing to add more. The tackiness of the dough will tell you when you've got it right, not a measuring cup. For filled pasta we use a slightly tackier dough because it will be stretched to accommodate the filling. Generally you want it to be wet enough to feel a little sticky but not wet enough to stick to your hands when you knead it.

Jan 01, 2012
Den in Home Cooking

Fresh Pasta sheets - Bucks county area

Another option is buy the Tallutos sheets and roll them thinner yourself with a rolling pin

Nov 22, 2011
Den in Philadelphia

Fresh Pasta sheets - Bucks county area

How many ravs are you making? Why not make the dough yourself?

What you may want to do as an option is use the pumpkin filling and shells for pumpkin stuffed shells or manicotti...

Nov 22, 2011
Den in Philadelphia

Chiarella's and Zocalo on Kitchen Nightmares

Thanks for the tip. Ramsey seems like a bit of a doink but I'll watch for the Philly aspect...

Oct 30, 2011
Den in Philadelphia

BACON!

Ever thought of making your own bacon? It's not difficult if you cook at all. You can get bellies at any butcher and depending what burb you're in they might have curing salt (pink salt) which you'll need. I get mine at Illg's off County Line Road. It takes about a week to cure the pork belly and you'll have some of the best bacon you've ever tasted.

Oct 30, 2011
Den in Philadelphia

mid-scale Mexican food Glenside area?

Can't help you in Glenside but if you can scoot over to Plymouth Meeting, try Plaza Azteca at Germantown & Plymouth.

Oct 02, 2011
Den in Philadelphia

Where to find Concord Grapes -Upper Bux/Montco

I'm buying them at Genuardi's...just got some yesterday

Oct 02, 2011
Den in Philadelphia

cheap meat for jerky

Unfortunately not.

Sep 23, 2011
Den in Philadelphia

In search of Holsum (solid, but crumbly palm oil)

If you go to Amazon there's plenty there to choose from. Have you tried Whole Foods as well?

Sep 23, 2011
Den in Philadelphia

cheap meat for jerky

We make jerky all Winter with top round we get at the Restaurant Depot. There's one in Manayunk and South Philly. It's usually less than $1.50/lb.

Sep 20, 2011
Den in Philadelphia

About 1 day in Chicago...Italian quest

Thanks. We just got back from Chicago. I did have time to go to Lou Malnati's and enjoy a deep dish pie and got drawn in as I passed Al's Italian Beef. Also ended up taking in a Cubs game at Wrigley. Two things I was amazed about Chicago...how clean it was and the number of people with lots of tats, although it could have been the baseball crowd

Sep 05, 2011
Den in Chicago Area

About 1 day in Chicago...Italian quest

I have to go to a family event in Chicago over Labor Day weekend and I'm flying in from Philly. I probably have most of the day Saturday and part of Sunday. I'm staying near Adams & LaSalle.

Are there worthy pizza places and Italian deli's within walking distance? If not, where should I go and how should I get there by public transit?

You help is greatly appreciated.

Aug 08, 2011
Den in Chicago Area

You're at John's Roast Pork and It's Empty...What do you order?

I don't understand the dilemma? You order both don't you? One to satisfy breakfast, the other to satisfy lunch!

Jul 16, 2011
Den in Philadelphia

I need New York Style coffee cake!

Taste of Italy in Springhouse has a guy who delivers baked goods from Brooklyn every day. I would suggest you call them and see if they have what you want or can help you out.

Jul 11, 2011
Den in Philadelphia

Where to get good sausage?

I think Fiorella's is the best but have also enjoyed Cannuli's at 17th & Ritner although I haven't been there in a while.

Jun 28, 2011
Den in Philadelphia

Whooley's in Ambler?

The rib guy? If it is, I haven't seen any smoke yet.

May 04, 2011
Den in Philadelphia

Going to Distrito for the 1st time

Get the hiramasa ceviche. Even if you don't like ceviche, you'll like this!

May 04, 2011
Den in Philadelphia

OK to brine pork chops in cider brine for 2 days?

The main consequence of brining too long is over salting or seasoning. According to Ruhlman's Charcuterie which I'm looking at now, pork chops should only be brined for 2 hours. For thick chops 6 hours and 12 hours for a whole bone in loin.

May 01, 2011
Den in Home Cooking

Homemade Mozz stix

It could not be easier and you can select much better mozzarella that way than those frozen things!

I use mozzarella di bufala and slice it to about 1/4 inch and use the regular breading technique, flour, then egg, then bread crumbs. Pan fry until golden on the outside and serve with tomato sauce drizzled with pesto.

Apr 29, 2011
Den in Home Cooking

Conshohocken area best

You had to grow up eating Franzone's pizza (as I did). Otherwise, everyone else I've talked to thinks it's average at best with overly sweet sauce.

Apr 27, 2011
Den in Philadelphia

Where to get blood oranges?

Thanks for the replies. I ended up finding the blood oranges not too far from home at Lee's in Conshohocken.

Apr 18, 2011
Den in Philadelphia

Cantina Feliz Cooking Class

Good recap. I was there as well and was going to ask if there were any other Chowhounds there but forgot.

I'm probably going to use the brine and marinade on pork shoulder to give it a try.

Apr 18, 2011
Den in Philadelphia

Cheesesteak jones!

Check Steve's on Comly or in Langhorne for mileage.

Apr 18, 2011
Den in Philadelphia

how to make self rising cake flour? Substitute?

Baking powder for one.

Apr 11, 2011
Den in Home Cooking

Where to get blood oranges?

I want to work on a couple variations of a Sicilian blood orange salad. Have you seen blood oranges around (preferably Chestnut Hill or nearby Montco area)?

Apr 05, 2011
Den in Philadelphia

Cantina Feliz Cooking Class

I'm in!!!

I just signed up.

Mar 31, 2011
Den in Philadelphia

My Flirtation with Sous Vide

I work in a restaurant where sous vide cooking is used all the time. The reasons we use it there are:

1 - Predictability in level of doneness.
2 - The ability to cook large amounts of meat and hold it cooked before dinner service.
3 - Substantially less waste.
4 - Superior texture cooking tough and/or fatty cuts of meat (ie; pork bellies, ribs, etc).

All the meat is seared on a super hot surface right before being served. I think for the home cook doing chicken breasts isn't going to give you much of a sense of the advantages of sous vide as will a fatty or tough cut of pork or beef will. If you enjoy pork, get a pork belly and cut it into pieces about the size of cigarette pack, season them, seal them and cook for 24 hours at 160 and be prepared for the most amazing taste and texture you've ever had. The meat is flavorful and the fat is pure luxury with the texture of mousse.

Mar 30, 2011
Den in Home Cooking