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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.

2 days ago
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

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

Beef Tallow

There's no denying that McD's tallow fried spuds used to have a really fine taste (especially back in the days when they used fresh potatoes rather than processed frozen ones).

But health benefits from beef tallow? I'd be curious to know just what the health benefits are. It's true that animal fats (particularly pork fat) have some benefits (or at the very least, didn't deserve to be demonized as it had been for so many years).
I'm not a doctor, chemist, or food scientist, but I remember reading an article that presented a pretty compelling case for avoiding beef tallow (especially tallow from typical American beef). I'll try to find the article and quote from it (or link to it if I can find it online...it was quite a few years ago)

Sep 16, 2014
The Professor in Philadelphia

Panda Buffet Chinese Food Bayville NJ CLOSED

LOL. Good answer. You beat me to it.

Sep 15, 2014
The Professor in New Jersey

Pulled pork without a smoker - suggestions?

Agree. You're much better off doing it in the oven, low and slow. Any pulled pork I've ever tasted that came out of a slow cooker was pretty horrible.

Sep 14, 2014
The Professor in Home Cooking

Quinoa..now feel ill..

The 'sell by' date is virually meaningless, as it is widely known to be on many foods.

Rinsing it is a good idea, though.

Sep 11, 2014
The Professor in General Topics

Cheap Beef Meals

The Stop N Shop near where I live is now selling 'select' grade beef...and putting big stickers on the package bragging about it. And the prices for it are still higher than anywhere else (in typical Stop N Shop fashion).

I actually don't mind 'select' grade for ground beef...I grind it myself and add some pork and pork fat to it and thusly doctored, it actually makes remarkably flavorful hamburgers.

Sep 11, 2014
The Professor in Home Cooking

Cheap Beef Meals

There are a couple of large Hispanic grocery markets here in Central NJ where I can still get ground beef (generally 80% lean)for $2.99 to 3.50/lb. It's great quality, too.
Before beef prices started going up I was regularly getting it for $1.99/lb (that was as recently as 8 months ago).

Some predictions I've heard warn that beef prices will go thru the roof next year, with ground chuck potentially reaching $7-8/lb. I can remember in the 1970s when beef was in short supply, most supermarkets (at least where I lived) added soy protein to their ground meats.

I hope prices don't get that bad, but all in all, it makes me glad that I've always preferred pork anyway.
And as a bonus, pork is probably healthier to boot.
Unfortunately, even pork prices seem to be going up (though not as much as beef).

Sep 11, 2014
The Professor in Home Cooking

Cheap Beef Meals

True.
Besides, chili without beans is boring and one dimensional.

Sep 11, 2014
The Professor in Home Cooking

Zucchini bread: why?

@travelmad: "But why do people make zucchini into a bread?"

My response is "Why not?"
Seriously though, lots of good responses in this thread. And it _is_ a great way to get more vegetables into vege-phobes of all ages...especially the young'uns, who seem to learn veggie aversion from their schoolmates at a young age.

Sep 09, 2014
The Professor in Home Cooking

Leaving half doughnuts behind

LOL.
To me, the better half of the bagel IS the bottom, especially when toasted.

Sep 06, 2014
The Professor in Not About Food

Arby's now has at least one thing on their secret menu......

Problem is that the 'original' Arby's is a totally different product than it was in the '60s.
It used to be actual roast beef, as opposed to the rather fake tasting 'beef loaf' currently served there..

Sep 01, 2014
The Professor in Chains

Lard, Beautiful Lard!

I've held vacuum packed meats in the freezer for longer than that with no issues whatsoever.
It should be fine. For best results, thaw it slowly in the fridge.

Sep 01, 2014
The Professor in General Topics

Help me identify this beer!!!!

A quick Google search resulted in quite a few beers aged in that manner. That would probably be a good place to start looking.

Aug 29, 2014
The Professor in Beer

Mashed potatoes, heated milk question

Of course, that depends on one's own definition of "better".
For me, they're good either way...very plain or with mix-ins, though I do lean more towards using either a splash (and _just_ a splash) of heavy cream, a bit of sour cream, or both. Too much of _anything_ other than the potatoes and a tiny bit of butter ruins the texture.

Aug 29, 2014
The Professor in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

I'm confused. As paulj correctly points out, sourdough is still yeast. Besides, the process of baking the bread kills the yeast anyway.
Am I missing something???

Aug 29, 2014
The Professor in Home Cooking

Arby's now has at least one thing on their secret menu......

The stuff they serve as "roast beef" is bad enough on it's own.

Aug 26, 2014
The Professor in Chains

Stuffed Peppers: do you brown the meat before making yours?

Definitely not.

Aug 22, 2014
The Professor in Home Cooking

How long does beer last?

Agree about the Bally IPA in the '80s...it was definitely fairly "meh" by that time due to changes the formula had undergone moving from brewery to brewery.

However the Ballantine IPA we got in the '60s and early/mid '70s was, on the other hand, a pretty awesome beer...a lot more characterful and certainly more complex than just about any IPA made today.

The current revival is definitely a noble try. I finally had some last night.
It's decent enough, and in truth, pretty well made... but having said that, in the end it really doesn't bear significant resemblance to the original product. Understandable, since they weren't able to use the original recipe (it couldn't be found anywhere) and they certainly didn't use the original procedures (it would be too expensive) there's no way it could be authentically re-created (although oddly, homebrewed versions have come surprisingly close).

But I'll definitely give Pabst points for trying.
I wonder if they are committed enough to the brand that it will get some tweaks down the line?

Aug 22, 2014
The Professor in Beer

Return "sweet" fruit that isn't sweet?

It brings to mind a newspaper interview from a few years ago. The reporter inquired about why the interviewee (a Florida farmer) exclusively chose to grow the bland (albeit prolific and shelf stable) supermarket variety of tomatoes rather than more flavorful types.
His response was "...I'm not in the business of selling 'flavor'..."
That kind of explains a lot.

Is a hot dog a sandwich?

LOL. Everyone's been messing with everyone else throughout this thread.
I thought that was the whole idea behind the original post.
I _has_ been a fun 5 months.
;-)

Aug 22, 2014
The Professor in General Topics

A beef: "Is this your first time here?"

Neither do I. Seems odd to me that anyone would be annoyed by it. I'm more annoyed (and even then, only mildly so) by upselling efforts that are a bit too persistent, or lack of knowledge about what they are serving. Or criticism of my food choice, such as "...how can you eat liver? That's pretty disgusting...". Believe it or not,that's a direct quote.

Different strokes, I guess.

Aug 22, 2014
The Professor in Not About Food

Is a hot dog a sandwich?

Now, a turnip is _definitely_ not a sandwich.

Aug 21, 2014
The Professor in General Topics

Return "sweet" fruit that isn't sweet?

Dried sweet cherries are a sublime treat. I enjoy them just as much as I enjoy good fresh ones. A handful of them always goes into my oatmeal while it is cooking.

Aug 21, 2014
The Professor in General Topics

Return "sweet" fruit that isn't sweet?

Not only that, but even buying sweet cherries there is usually a range of variation within a single bag. The retailer has no control over such things.

Mashed potatoes, heated milk question

I've done it both ways...cold milk/cream or heated.
Actually, when I use heated milk it is not only heated, but scalded. If I add a splash of cream, I never heat that but add it at room temps.
Sometimes, I'll put a spoonful of sour cream into the mix as well (also not heated).

What "typical American Foods" would you serve to foreigners?

Woderful indeed. And it's even better and more flavorful if made with sliced pork shoulder butt rather than loin.

When I lived in Iowa, that's how I always had it.

Aug 21, 2014
The Professor in General Topics