howard88

I recently posted on the pressure cooker thread about a bad result cooking corned beef. It finished extremely salty and I thought the method of cooking may have been the culprit. Yesterday I had a corned beef attack and didn't want to spend three hours simmering so I tried the pressure cooker again. I had a three and a half pound thin cut piece of corned beef. Four cups of water in the pressure cooker. Let in rock slowly for exactly 75 minutes. I think there was less shrinkage than simmering. The corned beef was perfectly done. Taste exquisite, time very little. It was just perfect.

I used to pass a fish story on the way to my office. For years they advertised, "fresh whitney". Da ya think it could've been whiting?

I use and stock up on when there is a sale Progresso New England clam chowder. I also like Pucks New England clam chowder I use all of Campbells Cream of soups to supplement stuffing etc.

Cooked one of the hanger steaks last nite. I cut the hanger in half, butterflied each piece, pounded slightly as per Bourdains input. I put together a marinade from America's test kitchen of lite soy, crushed ginger and garlic, vegetable oil, sesame oil and scallion. After 90 minutes pulled from the marinade and dried the steak. Cooked on high in cast iron for two and a half minutes per side. Let rest for five minutes. It ranged depending on thickness from medium rare to rare. It was tender and full of flavor. One of the best tastes from steak I have had at home in a long time. Loved it.

Does anyone know or remember the Syds in Bradley Beach. Any relationship to the Syds in Weequahic?

Jason. Looking forward to hearing about some new dishes from Binh Duong. We thoroughly enjoyed the food on our first visit.

Alaskan King Crab is among my favorites. Then again most varieties of crab are sweet and succulent. I have purchased pre cooked King Crab at Costco and it has been consistent in good quality and flavor. Also love Stone crab claws when available.

Ribkind: You brilng back some long ago memories. My father would take me on a Friday or Saturday nite to Watsons Bagels where a family friend was one of the bagel bakeers. We used to buy a bagful. Back then there were two kinds, plain and salt. Went to Syds on Chancellor Ave when in high school and also frequented Daves which was a hot dog place across the street from Weequahic. Good memories.

While the oil in canned tuna except for the highest quality brands is probably not very good, when I have A-B'd the same brand tuna in water with tuna in oil, the flavor was discernably better IMHO.

Every five years or so I get focused on a tuna melt, don't know exactly why because I always have the same reaction. I prepare and eat a tuna melt and after I am finished, I make a regular tuna salad sandwich and wonder why I thought I would like the hot tuna thing.

Love good fish & chips. Bubble & squeak Stilton Kippers Hard Cider Roast Duck

I recall David Rosengarten making tuna salad a few years back on the food channel. He spent about five minutes mashing the tuna with a fork until all the tuna was perfectly seperated. This is the way I do it and I find the mayo mixture absolutely coats all the prepared tuna. Also I find the tuna in oil is much more flavorful than in water and the solid light more flavorful than solid white.

jo-mel: The recipe from Shanghai Cooking seems similar to the China 46 dish. After the deep fry step, the pork is actually steamed (not placed in the liquid), until the last step, which is a braise, I assume using a gentle heat. Cover off during the last step?

Forty years ago my family used to go to Spiritos which I recall as being in Elizabeth. It was good sourthern Italian fare back then and I have heard it is still in business.

The dish I am referring to is the one identified by Tommy. Both Susan G and Jo-mel's recipes look good to try. I may combine some elements from each and go for it. The dish is so succulent, I am eager to get started. Thanks for the input.

Just love tuna salad on white or on a plate. I mix one can of solid white and one can of solid light with Hellmans and half a teaspoon of Dijon and a tablespoon of wasabi mayo, add celery salt and seed. Its a great sandwich.

If you are looking for Capt. Fresh, the store changed owners. It has a similar inventory and a new name which I don't remember. They also carry some interesting aisian items as well as produce such as fresh raw peanuts. I have also seen durian there.

Having enjoyed braised ruby pork recently at restaurants, I am interested in preparing this dish at home. Any suggestions for the cut of pork, braising liquid, method and marinades. Wow that sounds like a lot, but really a simplified plan which gets me close to the finished product would be fine. The recent entree was served with buns and the pork was tender and juicy and flavorful. The dish was so good, the more serious eaters stuffed the remaining pork fat in the buns and finished them off. Any help is appreciated.

Party of three had dinner at Binh Duong Sunday nite. Starters were spring rolls and shrimp, pork and lotus salad. Spring rolls were served hot and crisp and were tasty. The salad was so fresh tasting. The next time we go I will wait for the middle of the meal and have this as a delicious palate cleanser. Next up was the extra big bowl of Beef Pho. Plenty for three people and some soup was left. The brisket for the soup was paper thin and had true deep brisket taste. As for the tendon, well if you like to chew a lot its for you. Our next dish was salt and pepper squid. It was among the best I've had. Perfectly crisped and tender and the play with the sweet sauteed onions was a perfect combination. We then had beef with mixed vegetables in a thin, brown sauce which was tasty and delicate. We also had an order of pork balls, eaten with garlic chili paste, and celantro folded into lettuce leaves. A great combination of tastes, salty, savory, fresh and spicy. The Vietnamese coffee over ice tasted like coffee should taste. We can't wait to return and sample other menu offerings.

Gee Do ya think one of the shows might feature various amuse's of fruit fly offal. I can picture the offal being supplemented by microscopic lobster, truffle and uni. I know, my mind was a terrible thing to have lost.

Great topic. It really brings me back to my youth. Whenever we ate chicken as a family of four together at the table, my mother would get a chicken bone stuck in her throat and start that choking thing. As an adult, I like chicken bone marrow, wing tips and prime rib bones. Just love them chicken and turkey butts. At times I will have a great snack of a turkey or chicken carcas. Its not a pretty sight to watch but we can't deny what heredity has done to us.

I love a thick seared rib eye finished in a 300 degree oven. I do have a few fillets in the fridge and I would like to give the 25 minute method a try. Anyone know what 150 degrees is in Farenheit?

As a young child every time my mother made me eat oatmeal I would throw it up as soon as it went down. I use oatmeal at times in meatloaf and to make kishke but still cannot even look at it as a breakfast cereal.

The thing about Ina is her continuous smile which may actually have something to do with the very low buzzing sound you hear ( you have to get real close to the t.v.). Her recipes are o.k. and her smile is nice enough. I just have a hard time getting the episode out of my mind where she is taking a bubble bath and there is a close up of her feet hanging out of the tub. And I don't think she was using "Ass in the tub" hot sauce in that episode.

I cooked a couple of young rabbits, each about three and a half pounds. I brined in salt and sugar solution for twelve hours. After searing I braised them low and slow for three hours. Result was falling off the bone tender.