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What Is America's Worst Restaurant Chain?

True...and what's _really_ sad is that IHOP's pancakes are not very good either. :-0

1 day ago
The Professor in Features

Parboiling Baby Back Ribs???

I'd leave the sauce off while grilling. Serve with some sauce to be applied afterwards. Actually, if the ribs are properly prepared and cooked, they won't need very much sauce on them...all the sauce does is hide the taste of the meat.

Aug 27, 2015
The Professor in Home Cooking

Short Pulls--What Do You Do?

He most definitely called it a pint...he clearly and specifically referred to it as "our pints".
I guess they had their own standard. :-/
Either that, or he never finished the 3rd grade.

Aug 24, 2015
The Professor in Beer

Short Pulls--What Do You Do?

There are some shaker style 'cheater pint' glasses that look like a regular US pint glass, but are deliberately designed to hold less than 16 ounces (I'm not certain, and someone can correct me if I'm wrong, but I think that the "Sam Adams Perfect Pint" glass is actually of less capacity than a full US pint).

I once got a pint at a restaurant/bar here in NJ (a popular chain establishment of the sort I usually avoid, but I was dragged there). The pour looked short to me and I summoned the manager who casually and rather matter-of-factly said to me that this was normal: "...yeah, our standard pints are usually around 13-14 ounces..."
A few weeks after that they were in the news because they were apparently refilling empty 'top shelf' liquor bottles with lower cost products, and still charging the premium prices.Their standard 13oz pint pours were evidently also a deliberate thing to increase profits (that extra 2-3 ounces they hold back adds up over the course of the life of a keg).

Aug 24, 2015
The Professor in Beer

Why Does Ketchup on a Hot Dog Piss People Off?

Sounds really great! Of course, anything is better than the typical white-bread hot dog roll...and there's probably nothing worse than the terrible soft and flavorless 'potato rolls' that so many places are using now for hot dogs and burgers. Those are really the the worst of the worst (especially for any kind of wurst).
The HALLO BERLIN restaurant in New York City uses a lightly crusty French style roll for it's hot dogs and other sausages. Really good!
(and they could care less if you put ketchup on the sandwich)

Aug 20, 2015
The Professor in Features

Pabst Blue Ribbon........quality vs. quantity Question for Beer Drinkers

LOL. It doesn't even resemble the Bud that was sold as recently as 40 years ago

Aug 20, 2015
The Professor in Beer

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

I made some chicken yesterday using a very authentic tasting clone recipe for the coating and frying it in home-rendered lard.
You're absolutely right...there's nothing like it and remarkably, it is far less 'greasy' (and infinitely better tasting) than using any vegetable oil.

Why Yelp Sucks!

Why don't you just install Google Maps in your iPhone?
Personally, I've tried both but with the improvements that Apple has made to Maps since the disaster of that infamously buggy rollout, I now find the Maps app to be much better and more reliable.

As far as Yelp goes, I have used it for reference but would never rely on it as the last word. Actually, the internet fad of needing to "rate" everything is a bit annoying.

Pale Ale Taste-Off: 6 Great Brews on Tap

Thanks for posting that...
There has been a lot of misconception about 'skunkiness' in beer over the years, to the point where I've actually heard people describe a perfectly fine, well made, and properly handled ale with a significant hop aroma, incorrectly calling it 'skunky'

Beers packaged in amber bottles are more protected from the light damage (draft beer and canned beers are TOTALLY protected).
Beers packaged in clear bottles are frequently brewed with isomerized hops, which are specially treated so as not to be so heavily affected by exposure to light.

Aug 07, 2015
The Professor in Beer
3

Pale Ale Taste-Off: 6 Great Brews on Tap

The HOP HUNTER was "skunky"????? I'll agree that it may not be SN's best effort, but "skunky"???? The only aroma I got off of it was the expected hop aroma from the hop oils used (and it really wasn't very intense at all).
Skunkiness seems rather unlikely to me unless the poured sample was sitting in direct sunlight for a while in a clear glass.

Aug 03, 2015
The Professor in Beer

Beer aims to promote ‘nuclear peace’

I'll stay on topic by saying I'm sipping some very nice traditionally vatted 1 year old Porter at the moment as I ponder the following:
The thought behind the story is nice...I won't go into the philosophical minefield of whether dropping Little Boy and Fat Man to end the Pacific leg of the big war was justified or not (ie., lives lost vs. lives saved since both sides of the debate have fairly compelling arguments).
BUT how about addressing the problem of nuclear waste generated by _peaceful_ uses of the energy--- that's almost as big of a worry as the weapons. There's an environmental disaster waiting to happen as a result of the nuclear waste that has been buried in the ground over the last 70 or so years.

Mankind totally and forever lost whatever remnants of innocence it may have had left when the nuclear age dawned on this planet.
I'll get off the soapbox now (I've put on a few pounds and it may not support me).

If this post gets moderated out, I understand...no hard feelings, mods.

Aug 03, 2015
The Professor in Beer
1

Mother in law thinks fat free foods healthy.

Tell her that eating fat free is definitely not a healthy thing to do ...and you can even add that research is even showing that some animal fats (in moderation, like all fats) are actually a better choice than things like soy, canola, corn, and other highly refined/processed oils which are best avoided (especially the oils high in polyunsaturates).
We _need_ fats in our diet. They key is to choose the right kinds and not go overboard.

Pork stock (or broth) ... why isn't it more commercially available?

And most would be _better_ with pork stock, or a stock made from assorted meats/bones.
Anyway, it's so easy to make, I always keep a few pints in the freezer for when I need it.

Aug 02, 2015
The Professor in General Topics

Snows clam chowder tragedy

All true...but keep in mind that Snows Chowder went downhill well before BumbleBee got hold of it. They simply made it worse than it had already gotten.

Aug 01, 2015
The Professor in General Topics

Boneless, skinless chicken thighs

Chicken Paprikás is another classic best made with the thigh meat, and an easy dish to prepare. I grew up on homemade paprikás and am fairly fussy about it (and like most Hungarians, fairly stubborn), but an excellent Hungarian restaurant version I had in Toronto had the decidedly untraditional addition of zucchini, and it was awesome. I even make it that way at home now.
I think even my grandmother would have approved.

Aug 01, 2015
The Professor in Home Cooking

Boneless, skinless chicken thighs

The thigh is definitely better tasting meat, and with better texture too...and it is no more 'unhealthy' than chicken breast meat. As far as the breast meat goes, I'd sooner use it as cat food than eat it myself.

Jul 31, 2015
The Professor in Home Cooking

MillerCoors sued for marketing Blue Moon as craft

Well, that argument can also be used when discussing the marketing of 'craft' beer, which trades upon and indeed, cultivates the perception that the products produced by a smaller company will always be better.

I love craft beer, but the proliferation of new craft startups whose products are now appearing on store shelves and on bar taps lately absolutely proves beyond any doubt in many cases that "smaller is better" simply isn't always true either.

So in reality, it can be said that the marketing thrust put forth by the craft beer trade organization is a bit of a stretch sometimes as well.

It's been said before but bears repeating...the world of beer will be a much better place when _quality_ becomes more important than whether the beer comes from a megaplant or a backroom operation the size of a small garage.

Jul 30, 2015
The Professor in Beer
1

Homemade Meatballs: Bake or Fry/Brown in Saucepan. Which do you do?

Just use more oil (or other fat of your choice). If you get the temperatures right, the meatballs aren't absorbing more fat than they would otherwise.
Mine always turn out evenly browned, and after a simmer in the sauce (or even prior to that) are always succulent and _not greasy at all_.

Jul 30, 2015
The Professor in Home Cooking

Chicken stock + vegetable soup =/= "vegetarian"?

Point taken, especially as you're not a vegetarian.

I just have always been perplexed when people/restaurants offer (with a staright face) 'vegetarian' food and saying it's made with chicken or fish (or any animal flesh/bone/remnants/ etc., in any form)

To be clear, I am an omnivore and my opinions here are more out of amusement than anything else (tho many of my very closest friends _are_ long time vegetarians or vegans).

Actually, I am probably a vegetarian 'wannabe' myself, and really have been for quite some time...but my problem is I love pork too much (blame my Eastern European origins). I can take or leave any other meat product, but love pig (and I do thank the pig prior to feasting. Seriously).

As far as health concerns, at least pork is recognized as a healthier meat choice. But lately animal protein in general now comprises _well_ under 20% of my diet.

LOL. I may yet go veg...

The United States of Beer

Their specialty beers are quite good as well (particularly their porter and their "H.P.Lovecraft Series Innsmouth Old Ale").

Jul 27, 2015
The Professor in Beer

The United States of Beer

PBR (despite being a shadow of what it once was flavor-wise) is still pretty popular in NJ where it was once a 'local' beer. But since it's recent availability here, a lot of places seem to be switching over to Narragansett as their 'cheapie' brew. And it's actually not bad at all for the type of brew it is, and for the price point.

Jul 27, 2015
The Professor in Beer

The Price Of A Beer At Every Major League Baseball Stadium In 2015 [INFOGRAPHIC] | VinePair

Beer brewed for specific markets to comply with local laws and designated as "3.2 beer" is actually about 4% alcohol by volume. Standard beer (excluding craft beers that seem to be promoting an ethanol contest) is usually around 5% or just under, with some being just under 6%.
To me, the supposed lower alcohol in some stadium beers isn't even the real issue...the bigger issue is the inflated prices.

But again...the stadium vendors themselves are not 'watering down' the beer. It would just be too complicated to do at dispense.

Jul 25, 2015
The Professor in Beer

Johnsonville Brats--what's the big deal?

Good brats are awesome. I like most varieties of sausage and bratwurst is definitely in the top five.
But the Johnsonville brand brats are not a good example They're widely available and certainly edible in a pinch...but that's about it.

Jul 25, 2015
The Professor in General Topics

The Price Of A Beer At Every Major League Baseball Stadium In 2015 [INFOGRAPHIC] | VinePair

How are they watering the beer???? Watering finished beer would be pretty difficult to do.

Jul 23, 2015
The Professor in Beer

Lamb Brains - No Gross Out Intended

I don't think the cholesterol is to be worries about. Research has apparently indicated that dietary cholesterol is nowhere near as bad for us as we've been previously old.

That shouldn't really come as a surprise I guess...for years stuff like Crisco, trans-fats and all, was hailed as a healthier alternative to lard. Turns out, it was a MUCH worse choice nutritionally to the point where trans-fats will likely be banned altogether.

Jul 23, 2015
The Professor in Home Cooking

Great Hot Dogs at Rutt's Hut? Fuhgedaboudit!

Yipes!
Really??

Jul 23, 2015
The Professor in New Jersey

total rise of pizza dough volume. Pizza expertise appreciated 100 or 50%???

chefj has got it exactly right.
And that overnight rest is absolutely key to a really good pizza dough.

Jul 22, 2015
The Professor in Home Cooking

Lamb Brains - No Gross Out Intended

My late Dad used to love them with scrambled eggs
(however, they had nothing to do with his demise).

Jul 20, 2015
The Professor in Home Cooking

Reuben Potato Skins

Sounds like a nice combo...but scrap the Thousand Island dressing and use Russian dressing instead. It will be even better.

Jul 20, 2015
The Professor in Recipes

A craft beer empire is about to be made

There are certainly worse ones in the Garden State.

Jul 18, 2015
The Professor in Beer