The Professor's Profile

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bologna..?

If it's _good_ bologna, I love the stuff. Unfortunately, the commonly available stuff like Boars Head, Schickhaus, Oscar Meyer, etc. are generally pretty lousy.

If you're fortunate enough to live in an are that still has independent European butcher/deli shops (unfortunately, a dying breed) they will usually have excellent house made bologna.
If you live in the NY/NJ area, the "World Class" branded Shop-Rite supermarkets have an excellent line of deli meats (and ethnic sausages) that are on par with some of the best independent butcher/deli shops.

about 14 hours ago
The Professor in General Topics

Rachael Ray, Bobby Flay, Guy Fieri Return In New Food Network Series

Lost it's mojo?
THAT ship sailed long ago.

about 14 hours ago
The Professor in Food Media & News
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Stovetop Macaroni and Cheese

Not only that, but more than a few drops of truffle oil would result in a pretty insipid taste. A little of that stuff goes a LONG way.

about 14 hours ago
The Professor in Recipes

Triscuits flavors...any good?

Me too...those are the Rye ones; the caraway really adds a lot. In the end though, the plain old original ones are still my favorite. They were a bit richer tasting before the formula was changed (around 10 years ago?)...but they are still great.

Apr 21, 2015
The Professor in General Topics

When did Heineken go to 12 oz. bottle? (Bottle size, in general).

Thanks to both of you for clarifying that. I had a feeling that it might indeed have been 24 ouncers I saw. I haven't seen them lately though.

Apr 16, 2015
The Professor in Beer

The "Food Babe" Blogger Is Full of Shit

"Instant water. Just add water."

When did Heineken go to 12 oz. bottle? (Bottle size, in general).

I used to see them here in NJ (unless I'm mistaken and they were actually 24 oz...not ever having bought one, I only ever noticed that they were bigger than 12oz).
Haven't seen them lately, however.

Apr 16, 2015
The Professor in Beer
1

Did Pollyo riccota contain the same additives before it was kraft?

They sure didn't contain the vegetable gums and emulsifiers that are in the products now. The brand has really gone downhill.

These days, I buy my supermarket's house brand of ricotta...3 simple ingredients like PollyO used to be, far better tasting, and at a much better price to boot.

Apr 12, 2015
The Professor in Cheese

Guinness In USA vs Ireland

I agree that there is little to no difference in the taste of US Guinness vs Ireland...even the Extra Stout that we get from Canada. To me though, I consider the Foreign Extra to be the _real_ Guinness. I'm so glad it was finally made available again here in the States.

I don't drink the Draught very often, since it is a somewhat watered down version of the original (it's a totally different brew), although I have to admit that it can be pretty refreshing during the summer months. But I do remember fairly recently reading somewhere that ALL products produced at St.James'Gate are pasteurized before leaving the brewery, so the Draught they drink in Ireland should be essentially the same as what they send to us over here. I'll check my notes and see if I can find the source of that info.

Apr 12, 2015
The Professor in Beer

Why Does Ketchup on a Hot Dog Piss People Off?

Skippy tastes like nothing more than peanut flavored Crisco.

Apr 12, 2015
The Professor in Features

Corned Beef and Other Missing Lunch Meats

Liederkranz is still being made by the DCI Cheese Co. in Wisconsin. I purchased some at a ShopRite store in NJ just a few weeks ago.
Good stuff! Similar to Limburger, just a tad milder.

Apr 12, 2015
The Professor in General Topics

Why Does Ketchup on a Hot Dog Piss People Off?

A little ketchup actually goes quite well with scrambled eggs, though probably less so with classic "soft" scrambled eggs

Elysian Brewing Is About to Sell its Soul to Anheuser-Busch

Tragic in any case. When they dropped the use of the Burton Unions fermenters (and, I think, changed the yeast strain)back in the late 1970s the flavor really suffered.
Actually though, the Bass Ale that was shipped to the states even prior to the changes was a totally different brew than that sold in the UK.

Apr 03, 2015
The Professor in Beer

Elysian Brewing Is About to Sell its Soul to Anheuser-Busch

Bass went downhill LONG before AB-InBev got involved.

Apr 03, 2015
The Professor in Beer

Sous Vide Corned Beef - Original Packaging?

You don't lose anything.
The very best corned beef (as made in a good Jewish deli) is simply steamed 'all by it's lonesome' for a few hours...it never touches potatoes, cabbage, any additional pickling spices, or even the water. And the result is _miles_ above any 'simmered' corned beef in both flavor and tenderness.
Can't speak for a corned beef done sous vide...but nothing I've ever tasted that was sous vide cooked was particularly memorable (or very appealing...but I guess that's just me...)

Mar 25, 2015
The Professor in Home Cooking

Gordon Ramsay in Whitehouse Station

Hopefully, some of the KN successes are doing better, and, perhaps more hopefully, most of the total KN failures have stayed out of the restaurant business now entirely.

Mar 24, 2015
The Professor in New Jersey

Why Does Ketchup on a Hot Dog Piss People Off?

HP sauce works pretty well on a tubesteak as well.

Mar 22, 2015
The Professor in Features

Bass Ale - The Horror

If you first tasted it around 2000-2001, you never really tasted Bass Ale...and yes, once upon a time, it was quite special with a unique character. The recipe and method of brewing it changed well before 2000 (maybe as early as the late 70s? Jess...any input on this).
In nay case, the Bass sold here in the states (now which is brewed in Long Island) is an ok beer, but really nothing at all like it was 45 years ago.

What discontinued products do you miss?

I've had those. Those asian "Sultana Biscuits" are similar enough to remind me of the 'Golden Fruit' biscuits, but they have a more brittle texture and less raisin filling than the old Sunshine ones had.
I ultimately had to resort to making my own, but they are a bit of work so I don't make them as often as I'd like to.

Just do an online search for 'Garibaldi Biscuits' and there are a number of recipes posted around the interwebs. The recipe upon which I finally settled is a combination of three different ones I found. Also, to get the right texture in the biscuit part of it, be sure to add a bit of finely milled corn flour to the dough mix. That was an ingredient in Sunshine's original recipe, and it does make a noticable difference.

Mar 19, 2015
The Professor in General Topics

Making Pastrami

Don't forget the coriander...that's the main component of a pastrami rub...

Mar 14, 2015
The Professor in Home Cooking

Lard, Beautiful Lard!

Home made lard is the best...rendered fat from bacon is great as well.
The key is to do the rendering VERY slowly.
The lard I've seen for sale in the hispanic markets here in NJ is always an odd color, probably from trying to rush the rendering process. My grandmother's home made lard (made primarily from the 'leaf' fat)was always as white as snow and very clean tasting.
One of the challenges nowadays is to find decent pork to make good lard. Most supermarket pork is, unfortunately, pretty awful.

Mar 14, 2015
The Professor in General Topics

Master List of Beers Owned/Destroyed by Anheuser Busch/InBev

A few of the products/companies on this list were nothing special to begin with, however, some of them always were and still are quite good.
I guess this is a helpful list for those who have some kind of prejudice against large companies. In any case, there are a number of _very_ worthwhile products/companies on this list that serious beer lovers will (and should) continue to enjoy.

Bottom line: 'smaller' and 'local' can be an admirable choice, but unfortunately are not always the best choice.

California-Style Pale Ales: Are they All Bone Dry??

A good IPA should have a malt balance.
But of course, in the end it all boils down to personal taste. A LOT of folks obviously like a bone-dry IPA (and though they claim to be beer lovers, ther like them served too cold). Anyway, there are LOADS of products available to scratch that itch. Too many, probably. LOL.

I love a massively hopped ale, but personally find the the bone dry so called "fresh" American IPAs to border on insipid, but that's just me.
So for quite a number of years now, I've preferred homebrewed and properly aged IPA over _anything_ commercially available in the last 25 years. But in those rare instances that my supply kicks and am reduced to buying commercially made IPA, many of the gloriously hype-free ales in Sierra Nevada's range do the trick quite nicely(particularly Celebration Ale...and particularly after it has been stored at cellar temperature for a while).

Mar 10, 2015
The Professor in Beer

Dog Differences

Point taken...in that scenario, you are definitely correct! :-(

Mar 06, 2015
The Professor in General Topics

Four key beer trends for 2015

WOW. The direct opposite of my experience. Most times I went there the place was quite busy. The beers were exemplary lagers of various types and the food was very good as well.
Strange to me that the Heartland brewpub nearby to the old Zip City is still in operation and seems to be thriving despite beers that are nowhere near the same league and quality as Zip.

In my days on the road (in show bizzz) I visited scores of brewpubs over the years and with the exception of perhaps three or four establishments, I found most brewpub beer to be consistently sadly inferior--including the one that is within walking distance from my home :-(
Zip City was definitely one of the rare exceptions. Another great NYC one was the Manhattan Brewery (most especially when Mark Witty was brewmaster...the beers there took a real hit when Mark left). It too was probably just ahead of it's time

Here's a link to an article published at the time of Zip City's closing:
http://www.thefreelibrary.com/NYC%27s...

Mar 06, 2015
The Professor in Beer

I eat it my way

I do as well!
But I then eat the white stuff separately afterwards. :-0

Dog Differences

How sad for you. :-(
But...to each his own. :-)

Mar 06, 2015
The Professor in General Topics

Four key beer trends for 2015

I often wonder what became of their brewmaster, Jeff Sillman. Interesting guy who always reminded me of a younger version of the actor Keenan Wynn (in look, voice, and carriage).
I had a number of great conversations with him that were both interesting and educational. He seemed a bit wary when we first met and I mentioned that I was a longtime homebrewer, but I guess I must have asked him all of the right questions about the setup at Zip City and his process, and it led to a lengthy and most informative dialog.
The beers being made at Zip City, the Vernon Valley Brewery and the the very short lived Red Bank Brewing Co. (the latter two both in NJ) were the only domestic beers that actually tasted authentically German.
Zip City should have survived...the beers were exemplary, the food very good, and the prices fair. Maybe it's because New York City is a tough town, or maybe the place was just a bit ahead of it's time. Inasmuch as I generally hate brewpubs and the beer they make, this one did everything right ...except, I suppose, make enough of a profit
to survive. :-/

Mar 06, 2015
The Professor in Beer

I eat it my way

1) My preferred way with PBJ sandwiches is to make them on good rye bread (preferably seeded) and with good apricot conserves instead of 'jelly'
2) "crispy" bacon is a major fail to me.
3) I hate beer that is served at freezing temperatures in a frozen glass. Since most commercial beer is far too 'fizzy', I usually give it a vigorous stir with a spoon to release some of the excess carbonation (especially important with very highly hopped IPA and the like...too much carbonation and too cold of a temperature utterly kills the flavor).

Other than that, I'm not a fussy person.
No, really...I'm not.

Mar 05, 2015
The Professor in General Topics

Four key beer trends for 2015

Definitely nice to see some brewers focusing on lagers these days. Lager can really showcase a brewer's true level of skill (or lack of it). In this new world of so many new beers aiming to be an explosion of over-the-top flavors and elevated ethanol (not to mention some fusions of very unconventional ingredients), a beautifully balanced traditional lager can really be a revelation (and sometimes, a real relief).
In the 'first wave' of the small brewer revolution (35+ years ago) there were actually a number of micros focusing on lagers, and many of them were quite good. There was even a brewpub in NYC (Zip City Brewing) that specialized in lagers and made some exemplary ones (and brewpub beers rarely measure up to any particularly high standard these days).

Mar 05, 2015
The Professor in Beer
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