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What's the point of celery in recipes?

I also agree. I use the leaves chopped up and browned with some onion in my stuffings as well as bread dumplings I make for my beef (or pork) stew.

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

Selling their soul??
Nonsense. I congratulate them for being able to cash in on AB-I's interest. Brewers (at least the better, smarter ones) are in business to make money, and there is certainly nothing wrong with that.

If AB handles the takeover the way they have with Goose Island (whose beers are arguably as good as they ever were, and in a few cases, maybe better) what's the big deal?

Assuming the quality remains the same he only customers they'll lose are the fanatical uber geeks who are blindly convinced that 'smaller' always means better. The game is changing. Some small brewers have become very large ones, some have been taken over by larger ones, and some established large mega brewers are rolling out heritage products that are as good as or better than products from the small companies. And throughout this, there are still plenty of small brewers jumping on the bandwagon and proving that just because you love something doesn't mean you'll be good at it.

I've been a supporter, observer, and huge fan of the small brewery movement since the very beginning. But in the end, it's whoever is producing _quality_ that gets my money. And sometimes (especially lately) that simply isn't always the 'little guy'.

Hungarian Food in Central NJ

The "Magyar Hentes"deli near the athletic club closed a few years ago. It is now a bodega.

Sipos in Perth Amboy is still around...not sure if it is still Hungarian owned, but last time I was there the pastries, rye breads, and (especially) the hard rolls were as good as ever.

Jan 12, 2015
The Professor in New Jersey

Hungarian Food in Central NJ

I guess you don't live in the area...ARANKA's closed quite a few years ago.

As far as I know, there are _no_ Hungarian restaurants left in the New Brunswick area. Csardas was the "last of the Mohicans".
Closest ones I'm aware of are ones mentioned earlier in this thread. There is also only one solitary, true Hungarian butcher/food store left in New Brunswick (Buday Meat Market).

If you want Hungarian food in New Brunswick, best to visit the first weekend in June. The Hungarian Festival is still held each year on that weekend (though it is also greatly diminished from what it once was, and while the food available is quite good, the variety is very limited).

Jan 12, 2015
The Professor in New Jersey

Beer with pizza

I actually like Yuengling Porter (and have liked it since my college days in the early 70s; actually, it didn't get much respect back then either. LOL)
It's certainly not near the level of stuff like Sierra Nevada, and but for what it is, it's really not too bad at all. I drink mostly homebrewed beer, but still pick up a six of the Yuengling porter every now and again.

Dec 30, 2014
The Professor in Beer

If You Had to Leave USA. for good...would beer determine you choice.

First I might just turn the volume down and invite him over for a beer.
Barring that, I'd just move to another town. :-/
And since I'm not a huge fan of commercial beer in general (big brewer, small brewer, or 'local') the beer would be homebrew.
So I'd be fine just about _anywhere_ that has a decent brewing supply store within reasonable driving distance.

But if I _had_ to leave for another country, I'd probably choose somewhere in the British Isles. I think I could enjoy Scotland pretty well.

Dec 27, 2014
The Professor in Beer
1

Why I hate Christmas

I find that (easily available) Great Northern beans make a much better cassoulet anyway.
I also _really_ love Canary beans in cassoulet.

Dec 25, 2014
The Professor in General Topics

Best Clam Chowder

I hope you skipped the flour.
A proper clam chowder actually shouldn't be very thick with starch. In fact, the best chowda I ever had had NO flour thickening.
You don't need the flour.

Dec 25, 2014
The Professor in Recipes

Unconscious Motives and Beer

LOL. Right. The only evaluation involved is the one done by my taste buds. :-)

Dec 25, 2014
The Professor in Beer

Budweiser loses out to craft beer in US

I totally get what you're saying, and actually don't really disagree with any of it.
However, my intent wasn't to lump you in with anyone. Sorry if it came out that way. :-/
Ironically, I will readily admit that I myself was in that "Bud sucks, IPAs rule" camp 45 years ago (much to the amusement and occasional annoyance of my beer drinking friends).
My occasional rants notwithstanding, I have definitely mellowed _quite_ a bit since then. :-)

Dec 25, 2014
The Professor in Beer

Unconscious Motives and Beer

Well said.
And if what's local is not up to my standards (which is unfortunately the case for me locally), I go with my tried and true favorites from _wherever_ and _whomever_ (and that includes big brewers, some of whom are lately proving that they are not afraid of actual _flavor_ in beer).

Dec 23, 2014
The Professor in Beer

Budweiser loses out to craft beer in US

VERY informative...Thanks for that one!!

Dec 23, 2014
The Professor in Beer

Budweiser loses out to craft beer in US

Because they like it (I don't, but many do). What's the big deal?? What they do, they do very well indeed.
And as AB-InBev moves into more into making more flavorful brews (which they will certainly do), they will probably surprise the beer snobs.

Bolognese pork alternative

If you must use turkey, it is really not bad if it is mixed about 50/50 with beef. Just make sure that neither is too lean.

Dec 22, 2014
The Professor in Home Cooking

What Is America's Worst Restaurant Chain?

Olive Garden IS pretty terrible.

Dec 19, 2014
The Professor in Features

What Is America's Worst Restaurant Chain?

Papa John's = worst pizza ever. Period.

Dec 19, 2014
The Professor in Features

Prices getting stupid

Inflation aside, prices have been getting stupid for quite a few years. Paying a little more for a truly good 'craft' product (or in a few cases even a big brewer specialty 'craft'product) doesn't bother me at all.
The problem is, trying new craft beers has become a 50/50 crap shoot as to whether the premium prices so many of them command are actually worth it. Too many of them are simply not.
But, if they can get premium prices for what is quite often lackluster (but well hyped) product, more power to them. They are, after all, in the business to make money.
They just won't get much of mine other than from the single bottle purchases I take advantage of to avoid getting burned.

Dec 14, 2014
The Professor in Beer
1

Science Proves Seahawks Selling Their Fans Watered-Down Beer

I knew that a few states still have 3.2 laws so all of the big brewers still routinely make 3.2 ABW brew as a limited part of normal production (though 3.2 beer is of course actually roughly 4.0% ABV).
I kind of doubt that they would devote any 'special order' production to lower amounts.

Besides, it seems to me that if the fans are worried about what amounts to about one percentage point of ethanol lacking in their beer and the resulting diminished intoxicating effect, they probably actually have a bigger problem. LOL

To me, serving a somewhat weaker beer at the large stadia makes perfectly good sense with regard to the crowd control strategy. The inflated prices they charge their captive audience for the beer to begin with (weaker or not) is another matter altogether.

Nov 28, 2014
The Professor in Beer
1

Science Proves Seahawks Selling Their Fans Watered-Down Beer

I'm not a particular fan of, or apologist for, AB-InBev (though actually, some of their 'craft' offerings have been pretty impressive) but this story sounds like scaremongering BS to me. Unless water is being added to the beer at dispense (which is unlikely, and would be tricky to do anyway), the validity of the accusation (as well as the testing claimed by the accusers) is rather suspect.

Nov 20, 2014
The Professor in Beer

Pabst Brewing completes $700m sale

Rainier Ale would definitely be a very good candidate for a revival/retooling to its former glory. Like Balantine XXX, it was distinctive and stood out among the sameness of most BMC products.
Interestingly, rumor has it that some effort is already being put into the idea of bringing Ballantine XXX back to something more resembling the original product. But it would certainly also take considerable effort to repair the damage to perception of the brand itself over the last 25-30 years.

Nov 16, 2014
The Professor in Beer

If You Could Only Drink One Beer Forever...

True, that.
back in the days when I was on tour or on location more frequently, a favorite thing to do was seeking out brews I hadn't experienced before.
Those days also taught me to pretty much avoid brewpubs...there were/are a few very good ones but they are in the minority (and judging by recent experiences, that's still the case).

Nov 16, 2014
The Professor in Beer

Pabst Brewing completes $700m sale

It'll be interesting to watch what they do. Pabst was already off to a pretty good start this year with their revival (or more accurately, their "speculative re-creation") of Ballantine India Pale. Of course, they didn't really 'nail' it, but they definitely did come up with a very good product that evikes the original and is different enough from the sameness of most modern American IPAs, resulting a well made, interesting, and welcome alternative.

Nov 14, 2014
The Professor in Beer
2

Anheuser-Busch ups stake in craft beer - buys Barrel Brewing in Bend, Oregon

You're absolutely right, of course.
But I think the lines will become a bit more blurred, especially as companies like Sierra, Stone, and others continue to grow and become more mainstream, and the big brewers continue to inch towards making the well crafted brews that they are certainly capable of. There are already at least a few 'big brewer' products that sit very nicely alongside and measure up to the quality of the best craft brews, and with some lesser quality craft brews appearing with the glut of new breweries, it will all even out.
The next few years will be interesting indeed to watch with regard to the world of beer.

Nov 14, 2014
The Professor in Beer

Pulled pork--better in crock pot or dutch oven?

Neither crock pot nor Dutch Oven.
Uncovered, in a roasting pan or on a rack is still the best.

If that's not practical, I choose the Dutch Oven over a crockpot in a heartbeat.

Nov 11, 2014
The Professor in Home Cooking
1

Magic Hat in cans

I recently stopped into that store for the first time (I never noticed it was there!)
Pretty good selection in general. Prices not the best, but not the worst either.

Nov 11, 2014
The Professor in Beer

If You Could Only Drink One Beer Forever...

I had to give this one some serious thought.
I initially narrowed it down to Sierra Nevada Celebration, Kentucky Bourbon Barrel Ale, and Traquair House Ale.

In the end, for me it would have to be the Traquair House.

Nov 11, 2014
The Professor in Beer

If You Could Only Drink One Beer Forever...

Celebration is a gem, and amazingly consistent from year to year.
It's also a brew that, while it takes on a different character with some age on it, is just as good --if not better-- months down the line.

Nov 11, 2014
The Professor in Beer
1

Guiness Blonde American Lager

In some instances, the same can be said for a lot of the craft beers out there these days. Fortunately though, at least some of the craft brewers _are_ relying on the quality of what's in the bottle.
But it can't be denied that there are _quite_ a few that don't.

Nov 11, 2014
The Professor in Beer

Anheuser-Busch ups stake in craft beer - buys Barrel Brewing in Bend, Oregon

I agree.
Also, more and more formerly small craft breweries are becoming _large_ craft breweries without takeovers, and in the last few years some large mega breweries have been themselves making a handful (so far) of truly excellent beers that are _every bit_ as good as "craft".

Hopefully, we can eventually forget the "craft" designation...or at the very least broaden it to what it really _should_ stand for in the first place: quality beer, regardless of whether the company brewing it is large or small.

Nov 11, 2014
The Professor in Beer

Why is Cheese Forbidden in Authentic Italian Fish Cookery?

I think it would only be unhealthy if it was too high of a percentage of one's diet. But I think that the same can be said of a LOT of different foods.
In reasonable quantity and in a balanced diet, I think cheese is considered a very healthy food indeed.

Nov 02, 2014
The Professor in General Topics