jmckee's Profile

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Hot dog fast food chains

Sonic features hot dogs quite prominently.

Jul 28, 2015
jmckee in Chains

ISO inspiration for "Bowls" meals

Loco moco, a Hawaiian staple: A handful of raw baby spinach in the bottom, topped by cooked rice, fried onion, a cooked hamburger patty, brown gravy, and a fried egg. I garnish with finely chopped green onion. The first time I served this over the winter, my wife looked dubious. She loved it, and requests it occasionally.

Jul 27, 2015
jmckee in Home Cooking

What are the treasured items in your kitchen?

My mother's Betty Crocker cookbook from when she was first married in the early '50s. Tucked within are a number of newspaper / magazine clippings of recipes that became family favorites. Also, two recipe cards in her own hand that she gave us when we got married. They're all I have of her "kitchen life". Dad remarried a year after she died, and his new wife proceeded to dispose of everything that belonged to Mom -- including her recipe box with all the other family favorites.

Jul 27, 2015
jmckee in Cookware
2

No More Fried Foods or Whole Milk in Navy Chow Halls

I like both and consume them regularly. Not exclusively. But regularly. And there's not a damned thing wrong with either one.

Jul 23, 2015
jmckee in General Topics

What are the best store bought flour tortillas?

Amen to that. Good quality. Good taste. Excellent product.

Jul 22, 2015
jmckee in General Topics

BBQ with Franklin on PBS

Oh PLEASE. According to whom? You?

Leftover Bow-tie/Farfalle pasta

I did exactly that for our weekend; except my wife cooked it Friday morning, and put it in the fridge to chill. I threw the salad together Friday evening, and there was enough left over for Sunday and for her lunch before she goes to work today or tomorrow.

Jul 20, 2015
jmckee in Home Cooking

Firefox now blocking Flash

The vulnerabilities are in older versions. You need to update Flash to the latest version ASAP.

Jul 15, 2015
jmckee in Site Talk

Favorite U.S. cities (other than Chicago) for a 3 day weekend? Food is #1 priority.... [moved from Chicago board]

Let me put in a good word for my home town, Cincinnati. The restaurant scene here is booming, with lots of high-quality local joints, as upscale or downscale as you want to go.

Jul 15, 2015
jmckee in General Topics

More Information on Tags and Upcoming Beta

I am having a hard time understanding this post; I'll soften a previous posting.

Why the tears? And the end of what?

Jul 06, 2015
jmckee in Site Talk

Millennials are obsessed with Whole 30, the ‘cultish’ fad diet taking over Instagram and Pinterest

Oh PLEASE. Unless you have a genuine dietary medical restriction, there's nothing wrong with ANY of the things that this "diet" (which is actually an eating disorder) prohibits. Eat anything and everything. Sensible portions. Great variety. Moderate exercise. Pull back for a day after an indulgence.

Undercooked Salmon

In my experience, some people enter the customer situation expecting to be pissed off. Spoiling for a fight. I tend to pity them, because they lead a very unhappy existence. This exchange, I think, has exhibited that.

I am a very good "dissatisfied customer"; in my last job, my boss turned all such communication over to me. But you know what? You can do that in a respectful way, when needed, without nitpicking every teensy detail and most especially WITHOUT being a jerk.

If I ran such a restaurant, and the staff experienced some of the behaviors described above (with apparent pride), the perpetrator would be told adios -- and don't let the door hit ya where the good lord split ya.

Jun 25, 2015
jmckee in General Topics
1

More Information on Tags and Upcoming Beta

What Marssy said is good advice.

Jun 23, 2015
jmckee in Site Talk

Offering alternative meals to children - yay or nay

I was raised the same way. There was, however, an exception. If Mom was serving sauerkraut, which I loathe. Always have. She'd make an alternative side dish for me. (Oddly enough, Mom claimed that the two things she craved with a passion throughout her pregnancy were sauerkraut and watermelon, and I can't abide either one.)

I raised mine the same way, and he became even more of an omnivore than I am.

Jun 23, 2015
jmckee in Not About Food

Your favorite non-food-related items that get tons of use in the kitchen

A hatchet. Cheaper than a cleaver, and a great "pounder" for making cutlets.

Jun 23, 2015
jmckee in Not About Food
1

Is cooked avocado weird?

I'll echo the grilling -- I discovered this last month. Cut the avocados in half and remove the pit. Brush with a little oil, and when the steak or chicken is almost done, put the avocados cut side down on the edge of the fire. Grill for about five minutes until grill marks develop. Turn over, sprinkle shredded / grated / crumbled cheese into the former pit location (I used a mix of cotija and cheddar). Cover the grill and cook until the cheese is just melted. Remove to a plate, add a dash of Frank's or Tabasco and a squirt of lime juice. Serve. Devour.

Jun 19, 2015
jmckee in Home Cooking

Seeking cheese retailer to send out holiday packages

I am sad to report that Gethsemani will stop selling their cheese in July. Low profit margin, aging Monks, and aging refrigeration systems are the culprit. I just got what will be my final shipment last week and am savoring it.

Details here: https://www.gethsemanifarms.org/chees...

(And yes, I am posting this to several appropriate threads.)

Jun 15, 2015
jmckee in General Topics

Best Delivered Food Gifts?

I am sad to report that Gethsemani will stop selling their cheese in July. Low profit margin, aging Monks, and aging refrigeration systems are the culprit. I just got what will be my final shipment last week and am savoring it.

Details here: https://www.gethsemanifarms.org/chees...

Jun 15, 2015
jmckee in General Topics

July 2015 COTM - Nomination Thread

I will enthusiastically second A GRACIOUS PLENTY

Jun 12, 2015
jmckee in Home Cooking
1

Economists Agree: Rave Reviews Can Ruin a Beloved Restaurant

Calvin Trillin did a piece about this phenomenon years ago....

Jun 10, 2015
jmckee in Food Media & News

Book Recommendation

Let me know what you think.

I had wanted it for years, because the late Laurie Colwin praised it in one of her "Home Cooking" books (which are also highly recommended). It was out of print. I found a copy at an antique store that apparently had acquired the review copies of books sent to a food writer (I got a few others too.) It's back in print now. I read it usually every couple of years.

Jun 10, 2015
jmckee in Food Media & News

Book Recommendation

The Supper of the Lamb, by Robert Farrar Capon. Simply unlike anything else you'll ever read about food.

Jun 09, 2015
jmckee in Food Media & News
1

The Latest "Yay Me" thread

Sunday, with our steak: Grilled Avocados.

Halve two unpeeled avocados and remove the pit. Very lightly oil the cut surface.

Place cut side down on your hot grill, at the edge of the heat but not off of it, if you've built a two-level fire. Grill for about five minutes, or until they have grill marks.

Using tongs, turn over. Fill the pit with grated / shredded cheese (I used a mixture of cotija and cheddar), cover the grill, and leave for a couple of minutes until the cheese is all melty.

Serve, adding a squeeze of lime and a couple of shakes of Frank's Hot Sauce.

Jun 09, 2015
jmckee in Home Cooking

Gift Card "etiquette" when dining out

I have always told them at the time of ordering if I have a gift card. Result: No problems.

Jun 08, 2015
jmckee in Not About Food

Krud Kutter

My wife swears by the stuff. She uses it almost exclusively.

May 29, 2015
jmckee in Not About Food

André Soltner on Mother Sauces

"Anyone can make a decent hamburger or a bowl of soup." Oh please to give me a flippin' break. In addition to being simply untrue -- great care needs to be taken with all kinds of food, not just the sainted "French Cuisine" -- it exhibits a certain elitist narrow point of view. French cuisine is good, when done well, but there are an awful lot of cuisines out there that are just as good in their way, so French is not the "gold standard."

André Soltner on Mother Sauces

Which is one method.

And sauces don't make a delicious meal; there have been many delicious meals made without a sauce.

I am in your town. I have 100 USD and an afternoon off. Food crawl. Where do I go??

Cincinnati here.

To get the maximum bang for your buck, I'd suggest Vine Street, just north of downtown, in the revitalized Over the Rhine neighborhood, an area known as the Gateway Quarter.

In the space of three city blocks on one street you have the following options:

Taste of Belgium: Belgian waffles, chicken, mussels, escargot, outstanding beer and wine selection. A meal might run you 12 bucks.

Bakersfield OTR: Tacos, each only three or four dollars. Queso. Tortas. Tostadas. Unbelievable tequila selection. I eat there every Tuesday before rehearsal (I'm a member of the May Festival Chorus, the symphony's companion group), and I have two tacos and a 16 oz. PBR for ten dollars.

Krueger's Tavern: Named after the first brewery to can beer, Krueger's features a dizzying array of craft beers, beer cocktails, house-made sausages, and one of the best burgers I've ever had. Rooftop bar is nice during good weather. Tough to spend more than $12 a person.

Senate: Beers, wines, kicked-up hot dogs. About $11 a person, tops.

Abigail Street: Mediterranean and Mediterranean inspired food. Wines on draft, for pete's sake. A little pricier but not by much.

A Tavola. OUTSTANDING pizza. My favorite is the Brussels sprout white pizza.

The Eagle: Fried chicken with spicy honey. Mac & cheese to die for. Slaw. Grilled cheese with Granny Smiths. A terrific roasted pork with rapini, peppers, and cheese. Everything's a la carte; eat as much or as little as you want. A quarter dark meat with a Miller draft and a side is about $11. And these are mutant chickens; the quarter dark meat is a drumstick and TWO thighs.

Quan Hapa and Kaze: Two Asian street food places. A little more upscale and elegant, but you're not going to break the bank. The Kaze Kobe sliders are particularly good.

Pontiac: Bourbon, beer, and barbecue -- of all stripes. Brisket. Pulled pork. Ribs. All done extremely well.

May 12, 2015
jmckee in General Topics
1

Time to get rid of the microwave?

I'll give you one example. In her magisterial work, "Vegetable Love", the great Barbara Kafka give extensive instructions for cooking many different vegetables in the microwave. She's more than a "food hobbyist"; she's one of the most respected cookbook authors around (won the James Beard Hall of Fame award this year). Asparagus and broccoli, for example, remain crisp and vibrantly green, are easier not to overcook, and don't get sodden when cooked this way.

(And if you don't have "Vegetable Love", get it. I don't even put it away any more, I use it so much. I'm looking for a good second-hand copy of Kafka's "Microwave Gourmet" as well.)

May 08, 2015
jmckee in Cookware
2

Supermarket music

Since I am primarily a Classical / Jazz / "Great American Songbook" person, the chances of my actively liking anything the supermarket is playing are pretty slim.

Fortunately, my market keeps to mostly innocuous pop stuff and keeps the volume quite low.

May 04, 2015
jmckee in Not About Food