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homemade breakfast sausage?

LOL. Busted!
That's what I get for posting recipes after an evening cocktail.

What I meant to suggest was 70/30 or 65/35.
Maybe my fingers slipped on the keys...yeah, that's the ticket.
;-)

What Is America's Worst Restaurant Chain?

And lousy bread to boot.

Oct 18, 2014
The Professor in Features

homemade breakfast sausage?

I like a 60/30 or even 63/35 mix as a rule. If your meat is a little too lean (or if you're actually looking for a leaner sausage), you can try something I stumbled upon practically by accident.

First off, a mix of powdered sage, savory, and rosemary (along with the usual salt and pepper to taste) generally makes a great seasoning for breakfast sausage. A very small hint of cayenne would give it some zip, if you like that.

It's probably sacrilege to a sausage purist (which I usually am) I've also made pretty decent breakfast sausage with leaner meat by adding just a bit of filler: all you have to do (if you're not worried about a little bit of carb) is add some cracker meal to the meat (I like to use matzo meal) and it comes out great...and with some experimentation, you can proportion it to make the sausage as firm or as soft as you like. Oat flour (or even some lightly pulveized instant plain oats) works well, too (the oats still add a carb to the mix, but it is probably a more beneficial carb).

All of the above options also work just as well if making links with lamb casings too, if that's your thing. You just need to be careful not to overstuff.

Try it with a small batch of meat.
You may be surprised, as I was.

Oct 18, 2014
The Professor in Home Cooking

well known brands that just arent as good as in the past

They are still better than Cheese Nips.

Oct 18, 2014
The Professor in General Topics

Two Ingredient pizza dough

LOL
SR flour has baking powder built in as one of its ingredients. I had an aunt that used to make pizzas with a dough made from Bisquick.
It was pretty dreadful pizza.

Oct 16, 2014
The Professor in Home Cooking

Two Ingredient pizza dough

It's probably fine if you like your pizza dough to taste like biscuits.

As far as I'm concerned, it would make a pretty bad pizza.
But maybe that's just me. ;-)

Kellogg's Raisin Bran - What happened?

What I find strange about most (if not all) raisin bran cereals is the fact the raisins are coated with sugar! I mean, really...how dumb is that...raisins are practically all sugar to begin with!

I just buy bran flakes and add my own raisins. Actually, I put raisins in my Crispix, my corn flakes, and my Cheerios. And of course, don't add any sugar :-)

Pennsylvania Dutch Egg Noodles...not the noodles I remember

I've not seen 16oz bags of Pennsylvania Dutch brand in quite some time...the stores around here have been selling only 12oz bags for years.

Oct 15, 2014
The Professor in General Topics

Dogfish 120, Holy #$%^^

I've never been much of a fan of DF in general...but I definitely and very emphatically agree with you about the DF 90 minute.
That one really is a masterpiece...and it's even better on draft.

Oct 14, 2014
The Professor in Beer
1

Help with crab and corn flatbread recipe?

Have you ontacted Off The Hook and asked them? Some restos will help recreate their dished at home, others not...but it's worth a shot. :-)

Oct 10, 2014
The Professor in Home Cooking

Bitter Chili

Some stout would be great in chili. I also neglected to include Dopplebock (two German ones that could work well are Spaten Optimator and Paulaner Salvator...I'd avoid most of the American micro examples since as with most styles, they tend these days to overdo the hops quite a bit.

I enjoy hoppy ales & beers, but with a few exceptions, they're not really very well suited to most cooking (particularly if used in excess).

Bitter Chili

Beer in chili is a beautiful thing...but sorry you had to discover that IPAs (especially most American IPAs) are not the best choice.
Next time, use a good quality imported Dark Lager, Maibock, or Maerzen; these tend to be beers balanced with a bit more finesse, especially if you're cooking with them.

Oct 09, 2014
The Professor in Home Cooking

Anchovy Paste: advise, please

I wouldn't even think of making beef stew without a bit of the paste.
I also use a tiny bit of it in my tuna salad as well, especially if I make it with solid white pack albacore.

Oct 06, 2014
The Professor in Home Cooking

Is there a place where can I rent a sausage stuffer?

oh, I don't know...I've found the KitchenAid grinder/stuffer attachment to be perfectly fine. I would agree that for fine textured sausage (such as hot dogs) it leaves something to be desired...but for the price I paid 20 years ago (around $30, as I recall) it has served me quite well and allows me to stuff 10-20 lbs of kolbasz/kielbasa and other medium to course grinds of sausage meat _very_ quickly and efficiently (like, 10 lbs in well under 10 minutes). It's really easy to clean afterwards, as well.

I don't deny that a dedicated unit may be better...but if you already own a KitchenAid and are just getting into making sausage (and don't need to make 50-100 pounds at a shot) the KA attachment is a pretty good deal.

What discontinued products do you miss?

Keebler bought all of the Sunshine brands some years back. They continued to make the Golden Fruit Raisin bars for a while and maintained the recipe very faithfully.
When Kellog's bought out Keebler, they killed the raisin bars.
It was a very sad turn of events.

I knew someone who worked for Keebler, and he said that the folks at Kellog's didn't feel that the Golden Fruit cookies were a big enough seller.
At least they still make the Vienna Fingers (my other favorite cookie). If they ever stop making those (or change them) I'll avoid buying ANY Kellog products.

Oct 05, 2014
The Professor in General Topics

Recipes You've Never Heard of Outside Your Family

This sounded familiar to me.

I know you don't want it, but here's a recipe. Does this look like what your mom/aunts made?
(it actually looks pretty tasty!)

http://www.tasteofhome.com/recipes/gr...

Oct 01, 2014
The Professor in Home Cooking

homemade sausages

Probably THE best source on the interwebs for excellent (and well tested) sausage recipes.

You could spend a whole evening (or more) navigating that website...and it is well worth the time.

Sep 29, 2014
The Professor in Home Cooking

Signs of a NOT Authentic Chinese Restaurant

When I was a kid (40 years+ ago), our Chinese neighbor jokingly called them (with a heavy accent) "corn abortions".
:-0

Arby's, just how is their roast beef made?

LOL
However, we still have a way to go before we catch up with the "is a hot dog a sandwich" thread.
;-)

Sep 29, 2014
The Professor in Chains

Hot Pastrami Sandwich

LOL. Right!
I actually once sent back a hot pastrami sandwich because it was too lean.
"Really Good Pastrami" _is_ fatty.

Sep 28, 2014
The Professor in Kosher

In 'Parts Unknown,' Anthony Bourdain is not a man on a mission

He's able to talk about it in a very entertaining way, too.
That definitely helps.

Is Five Guys Really the Best Fast-Food Chain?

I never had been to a Checker until one opened near me about two years ago. Not too bad for a fast food burger and the prices were a relative bargain.
Funny thing is that the building took more than 10 months to build and get open , and the business went under after being open for only two to three months.
It re-opened under a new owner (but still as a Checker) after a few months...and then went out of business again after about 6 weeks.
The building has had a FOR SALE sign on it ever since.

Meanwhile, the White Castle across the street has always been busy.

Sep 28, 2014
The Professor in Features

Is a hot dog a sandwich?

re: Gyro:
_Every_ gyro place I've ever been in lists gyro on their menu two ways:
'gyro platter' and 'gyro sandwich'

BTW, I had a hot dog sausage sandwich for lunch today.

Sep 28, 2014
The Professor in General Topics

What Is America's Worst Restaurant Chain?

I agree. I tried In and Out a few times after hearing the hype, but was not really impressed at all. It was ok I guess...it's just a barely average hamburger (and certainly not 'gourmet').
But I'd choose White Castles over them any day. It's not even a contest.
In and Out is doing fine without my patronage. To each his own, after all.

Sep 27, 2014
The Professor in Features
1

where can I get nonhydrogenerted margarine ans shortening

If there's a 'Whole Paycheck' near to you, they'll have a few options to choose from. I've used non-hdyrog shortening (made from palm oil) in various recipes and have had _excellent_ results.

Sep 27, 2014
The Professor in Home Cooking

Iconic Pabst Beer Brands Sold To Russian Company

I paid 9.99 for a six-pack of 12oz bottles here in NJ.
As someone who bought a sixer of the original every couple weeks back in the day, I'll say that the new version comes impressively close, with the bitterness level being pretty much right on the money, although the hop 'character' is a bit different now with some citrusy notes (though not enough to detract much), and it's just a tad lighter in color than the original. The original was somewhat more aromatic as well.
Also lacking this time around is the long aging, and though it's traditional to the product (not to mention the 'style') it's admittedly too much to hope for in this revival.

But yes, despite my nitpicking, this version definitely stands on it's own merits, and is actually better than a lot of the IPAs coming out lately.
Brand nostalgia aside, it's actually _very good_...and hard to believe it came from Pabst.
My hat's off to the brewmaster (Greg Duehs) for coming as close as he did without the benefit of access to the original recipe. With some minor tweaks, it could be spot-on.

Tweaks or no, I really hope this product revival survives the Pabst ownership change. It deserves some attention.

Sep 21, 2014
The Professor in Beer
1

What Is America's Worst Restaurant Chain?

Quizno's is right down there with Subway...lousy meats, terrible bread, and way overpriced for what you get.
It is worse than even .

There was a Quizno's here in NJ that had the cojones to open right next door to a local pizzeria that also made subs.
The Quizno's did some business for the first week...then it dropped off quickly and it was mercifully gone four months to the day from when it opened.

Sep 21, 2014
The Professor in Features

What Is America's Worst Restaurant Chain?

Olive Garden is indeed probably the worst of the worst. How a place that purports to serve 'Italian' food can so seriously screw up pasta is one of life's mysteries.
OG is pretty much a 'fail', through and through.

Sep 21, 2014
The Professor in Features
1

Iconic Pabst Beer Brands Sold To Russian Company

Pabst owns several heritage brands that were undeniably special in their day, and would _still_ be considered special if the formulas hadn't been tampered with and seriously dumbed down (the Ballantine brands are a prime example: that was a true craft brewery in the best sense of the word before the now rather meaningless term ever came in to use).

I don't buy Pabst product these days (except for their recently re-booted 'homage' to Ballantine IPA which all things considered is actually a surprisingly good product).
Still, it'll be interesting to see how the new ownership manages the old brands (though I have a feeling that most will be 'business as usual' and mostly brewed as bottom shelf parodies of the respective old brands).

Sep 21, 2014
The Professor in Beer

Historic Taverns in NJ

The food seemed ok (but yes, a bit overpriced).
I was far less impressed by the most of the beers they serve (although the Porter they were poring when I was there was pretty good...much better than anything else they had).

Sep 16, 2014
The Professor in New Jersey