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7 Myths (and Truths) About Olive Oil

The best olive oils I've tasted come from California.
I was very pleasantly surprised the first time I purchased one of these domestic OOs.

Has anybody noticed polly-and sorrento riccota has gone down in quality but the mozarella has not?

Polly-O certainly has taken a nosedive in quality. I long ago stopped buying it in favor of my supermarket's store brand, which is much better tasting and doesn't have (or need) the added vegetable gum fillers.

May 15, 2015
The Professor in Cheese
1

Yeast batters to deep fry fish or chicken?

I agree about the yeast batter...doesn't sound very good.
The simple batter than many Chinese-American joints use is pretty good and delivers a very crispy coating.

But really, you can hardly go wrong with a good beer batter.

May 13, 2015
The Professor in Home Cooking

Secrets to making great flour tortillas?

Right! The char is a nice touch.
Also, when shopping for storebought flour tortilla, always opt for the ones with a higher fat content. They will always be tastier and have better texture.
The only time one should fear fat content is if that's all one ever eats.

May 13, 2015
The Professor in Home Cooking

Why Does Ketchup on a Hot Dog Piss People Off?

Too bad you've never tasted a well made, quality hot dog. Like any other sausage product, it's only as good as what you put into it. People swear by Hillshire Farms polish kielbasa, even though it's the bottom of the heap quality wise compared to what you'd get from a mom & pop ethnic butcher shop (sadly, a disappearing breed).
But the bottom line is that although you have to seek them out, there IS such a thing as a quality hot dog.
And who says you _have_ to put them on Wonder Bread rolls anyway?

May 13, 2015
The Professor in Features

Why Does Ketchup on a Hot Dog Piss People Off?

...except for when it does. LOL

May 11, 2015
The Professor in Features
1

MillerCoors sued for marketing Blue Moon as craft

It's beyond stupid.
I love craft beer when it's good and have supported the movement from it's very beginnings 40 years ago.
I think most true beer geeks will agree with me that small brewery 'craft' isn't _always_ good...but I don't go around suing the small 'craft' brewers who are making rather questionable beer, charging premium prices for what is sometimes amateur drek (trading on the marketing that implies that smaller has to be better), ruining it for the craft brewers that truly excel at what they do.
That suit would be frivolous.
Just like the lawsuit in question here.

MillerCoors sued for marketing Blue Moon as craft

I agree.
To me, this lawsuit is just plain dumb.
It defines 'frivolous'.
I wouldn't be surprised if the whole thing gets tossed out (and disappointed in the system if it doesn't).

I'm not a fan of Blue Moon, though it's certainly a decent enough product and I don't find anything offensive about the way it is marketed.
Frankly, I'm more offended by some newbie craft brewers (fortunately, a minority) lately putting out downright amateur tasting stuff and charging comically high prices.

May 02, 2015
The Professor in Beer
2

Highest Fat Ratio for Hamburger (and adding duck fat) Questions

My favorite burger mix which I usually grind at home is about 80% beef (preferably chuck, and preferably grass-fed) and 20% well fatted pork (preferably from the shoulder/butt).
If going all beef with store ground meat, I'll usually just opt for some 80/20 or 75/25 and that seems to always yield a juicy burger. But the hands down best hamburgers I've ever had (including when dining out) have always had some pork or pork fat in the grind.

Apr 29, 2015
The Professor in Home Cooking

Palate Memory...

I always loved Wise Potato Chips...I even had a featured role in one of their "Get Wise" commercials back in 1977! I had to eat quite a few during the day long shoot, and the producers were amused that I didn't even once make use of the customary 'spit out bucket' always found on food commercial shoots. I was enjoying the chips too much.

I still like them...though I think somewhere along the line they must have changed the breed of potato they use. Their chips used to be darker in color (I'm wondering if they originally used russets years ago?).
In any case, still a great product. There's actually a bag in my pantry as I write this. :-)

Apr 28, 2015
The Professor in General Topics

bologna..?

Lebanon bologna undergoes a fairly standard 'lactic' ferment, similar to what Genoa salami and classic Trenton Pork Roll go through (that's where the sour 'tang' comes from).
Unfortunately, they've now come out with a "mild" version of Lebanon bologna that lacks most of the character that the real thing has. Buyer beware. LOL

Apr 28, 2015
The Professor in General Topics
1

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

I sort of agree...but also think that they actually _did_ improve it by returning to "all malt".
If they would only go a step further and return it to it's probable original IBUs, I think it would be an excellent beer.
I don't drink Michelob all that often, but I think that even as it stands currently, it's definitely one of the better classic American lager wannabes.

Apr 27, 2015
The Professor in Beer

Busch Signature Copper Lager - Decent for cheap

I'll be curious to try this brew (I haven't seen in anywhere in NJ). In the meantime, I'm betting that it will get dissed quite a bit just for being an AB-InBev product.
If it as good as it sounds in your review and becomes widely available at a reasonable price point, it may actually do very well.

AB-InBev may not take advantage of it often enough, but the fact is that they employ some of the best brewmasters in the business who are certainly capable of making excellent beer.

Apr 26, 2015
The Professor in Beer

bologna..?

Lebanon bologna is a delicious wonder unto itself, but may be an acquired taste. If you want to try the real thing, just be sure to buy "regular" instead of "mild", since the regular is the real deal with a distinct lactic ferment (slightly sour) character.
The comparatively recently introduced "mild" version is merely a casing full of salty (but still bland) mushed meat. LOL.

Apr 26, 2015
The Professor in General Topics

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

An interesting opinion, though I find it quite amusing.
Are your implying that you liked Michelob better when it was a rice adjunct beer, which is exactly what it was from around 1961 until 2007 (at which time it returned to being an all-malt brew)?

The 'bigs' are so often criticized (and in many cases, rightly so) for using cereal adjuncts.
I just think it funny that (assuming I interpreted your post correctly) AB-InBev was dinged here for technically _improving_ the product by eliminating the rice adjunct and using only malt.
Too damned funny...

(for the record and to be clear, I'm not an apologist or a particular fan of most AB-InBev products...I'm just playing 'Devil's advocate' and pointing out the irony)

Apr 26, 2015
The Professor in Beer

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.

Apr 24, 2015
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.

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.

Apr 24, 2015
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