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Received a BUNCH of pork chops... what to do??

Here's a good recipe from Will Owen
http://chowhound.chow.com/topics/9635...

I like to sear pork seasoned with S&P in the dutch oven, set the pork aside, add a chopped head of cabbage, sliced onion, more salt, put the pork on top, cover. Cook slowly either on stove or in onion. The pork steams until it's tender, and the pork fat melts into the cabbage.

about 16 hours ago
AreBe in Home Cooking

RDU Area Advice Please

State readies for Stones traffic

http://www.newsobserver.com/news/loca...

Jun 29, 2015
AreBe in Southeast

2 Blocks East of Capitol, Coffee, Take-Out, Meat/Veg grocery?

In the District for Foo Fighters 20th anniversary show. We are AirBnB'ing 2 blocks east of the Capitol Building. 2nd St NW, between Constitution and Independece.
Any tips for:
Strong Coffee
Good Take Out
Meat/Veg for easy stir fry

Rock On and Don't Break a Leg!

Capitol Hill Recommendations

We are AirBnB'ing 2 blocks east of the Capitol Building. 2nd St NW, between Constitution and Independece.
Any tips for:
Strong Coffee
Good Take Out
Meat/Veg for easy stip fry

Rock On and Don't Break a Leg!

RDU Area Advice Please

Just in case Raleigh didn't learn from the horrible mistakes of the 2009 U2 concert traffic & parking I advise you to have a nice *lunch* then take a cooler, shade and some battery powered fans on to the stadium. Maybe even a fresh dry shirt too.

This article notes that traffic backed up in the area you must cross around 6:30PM for that show. http://abclocal.go.com/story?section=...

Jun 24, 2015
AreBe in Southeast

Pondering silverware...

What about a consignment shop? Even a shop that doesn't typically handle tableware might display a place setting with a description or photo of the full set.

Jun 22, 2015
AreBe in Cookware

Raleigh to Winston-Salem Breakfast rec

If you need to show up with donuts suggest you take a slight detour to NC Jelly Donuts at Elon. My son graduated from Elon U. two years ago and we dearly miss those apple fritters, they are so fine. They inject the jelly into the donuts before your eyes when you place your order. We never visited the location in Mebane, but the one in Elon/Burlington never disappointed.
http://ncjellydonuts.com/about.html

Jun 21, 2015
AreBe in Southeast

What to do with huge bag of frozen tiny shrimp?

Just saw this video of this same shrimp salad on our Raleigh, North Carolina TV station. Lisa Prince is with the NC Department of Agriculture, and Brian Shrader of WRAL have such great chemistry together.
http://www.wral.com/lifestyles/food/v...

Jun 12, 2015
AreBe in Home Cooking
1

Yapa - Are North Carolina wines any good?

I encourage you to visit Raffaldini to try their wines.

Here's a report of my tour of NC wineries from 2012.
http://chowhound.chow.com/topics/8325...

Jun 08, 2015
AreBe in Wine

Rib Coward!!

Hope the ribs turn out well. So sorry you can't be with your son. Give the dogs some love, and enjoy the ribs, and I wish you all the best.

Jun 06, 2015
AreBe in Home Cooking
1

Rib Coward!!

We've followed these instructions four different times with excellent results for both spareribs and back ribs. No brine, dry rub, four hours at 250F, commercial sauce.
http://www.deepsouthdish.com/2009/03/...

Jun 04, 2015
AreBe in Home Cooking

What's For Dinner #366: It's summertime! [through May 29, 2015]

Spouse says a salad must be interesting or she gets bored with it so I made "The Most Interesting Salad in the World": roasted beets, Bosc pear, chèvre, orange vinaigrette over romaine.
http://www.foodandwine.com/recipes/ro...
I got out the powder free latex gloves to peel & cut the beets and will use the gloves more often in food prep.

Younger chow pup and his college jazz band just returned from a tour of Italy where he learned just how delicious limoncello can be. We set up a jug of our own that is extracting while he takes classes in the first summer session.

school wide cookout...dessert help

Ha! Rizzo did say it's for the adults.

May 21, 2015
AreBe in Home Cooking

school wide cookout...dessert help

Childhood friend shared this Chocolate Sheet Cake recipe from Facebook yesterday which got a group to discussing the best parts of grade school cafeteria lunches.
https://www.facebook.com/photo.php?fb...

May 21, 2015
AreBe in Home Cooking

Triangle Area - Source for dried angelica root?

Google shopping suggests Vitamin Shoppe or Walgreens for Dong Quai
https://www.google.com/shopping/produ...

May 21, 2015
AreBe in Southeast

Special meals on US Airways

You'll find a much larger group of US flyers at this forum.
http://www.flyertalk.com/forum/us-air...

May 15, 2015
AreBe in Special Diets

In search of Kolaches-Durham/Chapel Hill

from http://www.epicurious.com/recipes/foo... What do I know?!
A kolache is a sweetened yeast roll that's been stuffed with a fruit, cream cheese, or a poppy seed filling. The roll is either square or round, and there's a well in the center to contain the filling. With a klobasnek, the dough is wrapped entirely around the filling, and the only way you can tell what's inside is to take that first bite. You find these pastries all over Texas, though they were first introduced in Central Texan Czech communities, such as the small towns of West and Caldwell.

May 06, 2015
AreBe in Southeast
1

Best technique for thinly sliced roast beef...

What roast are you using? NYTimes wrote about this recently
http://cooking.nytimes.com/recipes/10...

Melissa Clark writes, "Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal... , if you want a more economical cut, use bottom, top or eye round here instead."

Cooked pork, fowl, beef all cut thinner and more uniform for me if they are cold.

May 06, 2015
AreBe in Home Cooking

Famous Recipes

Harters, please bring an inexpensive Port to my home and I shall make for us the Supernatural Brownies.
http://www.saveur.com/article/Recipes...

The Best Recipes are the Most Stained

Sharing this on Cinco de Mayo. My wife made guacamole a day ago. Then I found this article on NYTimes.
http://www.nytimes.com/2015/05/06/din...

May 05, 2015
AreBe in Food Media & News

Periuvian chicken

May 03, 2015
AreBe in Home Cooking

Roch St. Market

The building was vandalized last night while the place was closed. Anti-"yuppie" graffiti, etc. etc.
Read the article for interesting comments on how many vendors and employees live in the neighborhood.
http://www.bestofneworleans.com/blogo...

May 01, 2015
AreBe in New Orleans

parchment paper

Soxhlet extraction is the more common laboratory approach.
If you're using a flammable solvent please be very careful. People are blowing up and burning up houses and people trying to extract oil from marijuana.

Apr 29, 2015
AreBe in Cookware

Short ribs sauce thickening question

Many thanks to you all. I used the fat from the braise to make a roux, and added the roux to the braising liquid to make a velvety delicious gravy for the meat and mashed potatoes.

Skimming the cold hard fat out of the Dutch oven proved impossible. I ended up picking up ribs or two ribs, with the solid fat and congealed sauce attached with my hands and breaking the fat away. I weighed the fat, 6 oz., melted it, and poured it through a mesh strainer. With it back in the heavy bottomed saucepan I added 5oz. flour and whisked and cooked it to a peanut butter colored roux. After it cooled a bit I transferred to a glass jar.

Meanwhile the ribs and sauce were gently heating. Once warm I pulled the ribs out with tongs and poured the sauce/bacon/onion/carrot from the Dutch oven through another strainer. I heated the strained sauce in the same saucepan and once boiling added several tablespoons of roux, whisking constantly, to reach desired thickness. Didn't need more salt or pepper when we tasted the gravy.

The ribs were so tender, the gravy so delicious, the mashed russet potatoes & glazed carrots such perfect accompaniments.

And we ate my wife's bittersweet chocolate chip cookies for dessert with more of the big red wines we had.

Thanks again for your guidance.

Tiny Cast Iron Skillets

Mom would make a "tester" cake in a 5 or 6 inch skillet, and we would eat it while the regular layers cooled and she assembled and frosted them.

Thanks, Mom.

Apr 27, 2015
AreBe in Cookware

Deathride: Durham/Chapel Hill on Commencement Weekend

Polish deli-grocery is very close but closes at 6:30. Might be good for take-out to your room or the poolside tables.
http://www.halgo-durham.com/

Apr 27, 2015
AreBe in Southeast

Deathride: Durham/Chapel Hill on Commencement Weekend

I think this is the hotel on NC55 just north of I-40.
Backyard BBQ is just south of there - fried fish, smoked meats, veggies.
Mez is pretty close.
Pho 9N9 is not far, but might too spicy. Plus I haven't been in a couple years - anyone have recent reports?
Google maps says Mami Nora's in Morrisville is 11-12 miles away. Traffic from RTP through Morrisville on 54 is horrible until at least 6PM weekdays.

Apr 27, 2015
AreBe in Southeast

What knives do I need!!!

I bought a Victorinox/Forschner chef's knife from Amazon years ago and love it.

Here's no. 1 of Alton Brown's 10 Knife Buying Tips.
1. You don’t need many. Honest. If you’re just starting out look for a chef’s knife in the 8-10″ range, a large serrated bread knife and a utility blade blade in the 4-6″ range. What? No paring knife? Actually, I hate paring knives. I don’t even own one any more. When you’re ready to move on, contemplate a semi-flexible boning knife for butchery duties and a long slicer for thinly dispatching roasts and the like. Also, I’d get a decent pair of kitchen shears, the kind that come apart into two pieces. I never cut with a knife what I can cut with scissors. After all, I’ve been using those things since kindergarten.
http://altonbrown.com/10-knife-buying...

I broke some cheap shears spatchcocking a chicken. Need to replace them soon.

Apr 25, 2015
AreBe in Cookware

Short ribs sauce thickening question

Can I use just one half of a split pig's foot or must I use both pieces?

We are from the Gulf coast and love gravy on our mashed potatoes. I'll check the thickness/viscosity of the braising liquid after I skim and save the fat layer and reheat the pot.

Thank you for your help!

Apr 24, 2015
AreBe in Home Cooking

Short ribs sauce thickening question

I typically discard the fat using a gravy separator when I braise, but yesterday I browned and braised a pot of short ribs, let them cool to nearly room temp, then put in the fridge. I just peeked and there is a solid fat layer on top.

Can I use some of this animal fat to make a roux to thicken the braising liquid? Should I just toss that beef & pork fat (cooked about 1/3 pound bacon to start) and instead make the roux with vegetable oil?

No health arguments, please. Our HDL LDL Tri-Glyercide labs are good, thank you.

The braise liquid is about half my rich homemade defatted chicken stock and half southern Rhône red blend with chopped onion and carrot.

Apr 24, 2015
AreBe in Home Cooking