jmckee's Profile

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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

Anne Burrell

Bingo! Spot on!

May 01, 2015
jmckee in Food Media & News

The James Beard Foundation Book, Broadcast, and Journalism Winners 2015

I am very pleased with two of these awards: Barbara Kafka for the Cookbook Hall of Fame; I use her "Vegetable Love" year 'round, and I'm looking for a good used copy of "The Microwave Gourmet". Just a fabulous writer and cook. And I am ELATED to see the Southern Foodways Alliance magazine "Gravy" honored as publication of the year. (Their podcast is also called "Gravy", and it's wonderful as well.)

Apr 28, 2015
jmckee in Food Media & News

Clueless moderation?

Amen!

Apr 17, 2015
jmckee in Site Talk

Are you the main shopper/cook at home?

In June, my wife and I will have been married for 30 years, and for all that time, I've been nearly the SOLE shopper / cook. She can fix maybe four meals, so she gives me a break now and again. She goes to the grocery with me once in a while to see what's new, and nowadays because it's really fun; Jungle Jim's, a Cincinnati area legend, opened its second store near us, and going there is a party.

I have to say that, the older I get, the less-seldom I fall into a "food funk" -- the feeling of oh, lord, no, not again. It doesn't last long, and that's good. My wife is a nurse, and works three evenings a week, so I do like our meals together to be "a cut above" what I make for myself during that three-day stretch. But yeah, I'm finally getting to understand my mother saying that she'd been preparing three meals a day for so many years that she was kind of tired of it.

Apr 07, 2015
jmckee in Not About Food
1

Burgoo

It's a Kentucky traditional dish; it's served at almost every Derby Day event in the state. Usually, it's cooked in huge quantities. Western Kentucky BBQ joints usually put in some of their specialty meat.

Apr 07, 2015
jmckee in Kentucky & Tennessee

Why remodel a kitchen and put in an electric range?

"Dreaded"? Really?

I've had an electric range my entire adult life. And dinner at my house is a much-coveted invitation.

Boiling eggs

Yes -- a very large pot. Keep the proportions the same as if you were boiling fewer eggs and follow the same technique.

I had to do a huge bowl of egg salad for a party once; I broke out the bigger pot and everything turned out fine.

Mar 24, 2015
jmckee in Home Cooking

Peeps!!!!!!!

My wife likes to let them "season".

However, she won't eat anything other than the yellow chick Peeps; those other things, she says, "are not Peeps."

A Peeps Purist, is my lovely.

Mar 24, 2015
jmckee in General Topics
1

Authentic Cajun Cookbook

Ah, gosh. I love Clower. Roy Blount Jr. includes several Clower stories in his "Book of Southern Humor." I love Jerry's statement that he once wasn't picked to do a chainsaw commercial because "I overwhelmed the saw."

Justin's last wife was the much younger lady, wasn't it?

Mar 23, 2015
jmckee in Home Cooking

Restaurant Web-Site Fails...

And some of those places are businesses located in the United States. The internet is not the be-all and end-all and center of the universe.

Mar 23, 2015
jmckee in Not About Food