The Professor's Profile

Title Last Reply

Is a hot dog a sandwich?

Hmmm...I think you're right.
It probably jumped the shark after the very first response ...which was probably the best and most sensible one. LOL

Apr 16, 2014
The Professor in General Topics

Is a hot dog a sandwich?

Now this is getting petty silly...

Apr 15, 2014
The Professor in General Topics

What discontinued products do you miss?

No...the peanuts took the place of the original cashews and brazils in the 1980s.

Apr 14, 2014
The Professor in General Topics

Is a hot dog a sandwich?

LOL. Sounds about right. :-)

Apr 14, 2014
The Professor in General Topics

What discontinued products do you miss?

I don't think Baby Rith or Butterfinger changed at all (at least no obviouschanges). But Nestlé sure ruined my favorite candy, the Chunky. As you probably remember, Chunky originally did not contain peanuts...it contained (in addition to raisins) pieces of cashew and Brazil nuts.
Every once in a while when I get the urge, I make up a bunch of classic style Chunky bars with the original ingredients. A real treat.

Apr 13, 2014
The Professor in General Topics

Smoked Pork Shoulder Butt?

I like to prepare the smoked pork butt the same way as I do my corned beef: a long steam bath, with cabbage (and occasionally, various other veggies) added to the steambath for the final 30 minutes or so.

I used to boil them (or more correctly, simmer them (but found that it takes away some of the flavor. The long steaming results in a tender and more flavorful end product.

Here in Joisey I usually buy Dietz & Watson, Frierich, or the consistently excellent World Class brand sold only in selected ShopRite stores (it's the house brand of the Saker Corp.owned Shop Rites).

Apr 12, 2014
The Professor in Home Cooking

Is a hot dog a sandwich?

I will assume that in calling Wikipedia "the greatest source ever known", both of you are being humorous. ;-)

Apr 12, 2014
The Professor in General Topics
1

6lb. Pork Roll..where can I buy?

Taylor's is obviously the first choice, but Case's (or for that matter, even the ShopRite store brand) is perfectly fine as long as you buy the 'tangy' variety (which, like Taylor's has the lactic fermented character).
In other words, if you see ANY non-Taylor pork roll offered in 'mild' or 'tangy', always go for the 'tangy'...it will usually be almost identical to Taylor's standard pork roll!

Apr 08, 2014
The Professor in New Jersey
1

Kitchen Nightmares .... back to Amy's Baking Company

That popular kid phrase "ass clowns" immediately comes to mind.
These sad, demented characters epitomize that.

Apr 06, 2014
The Professor in Food Media & News
2

Hard boile eggs

That's how I have done them for the past few years, and they always turn out perfectly...and without the green ring around the yolks!

Apr 06, 2014
The Professor in Home Cooking

Pabst Blue Ribbon........quality vs. quantity Question for Beer Drinkers

Wow...thanks for reminding me... I _totally_ forgot about the Stroh connection before it all fell into Pabst's hands!

Mar 30, 2014
The Professor in Beer

Pabst Blue Ribbon........quality vs. quantity Question for Beer Drinkers

Schaefer has been watery drek ever since Pabst took over the brand and made it a bargain shelf product (just as bad as what they did to their own PBR).
But before that both were actually pretty decent beers (in the American lager category)back in the day ...like, before the mid/late 70s).

Both had more flavor and character than a lot of the other mainstream brands back then. And their Bock beers weren't half bad, either.

Besides...ANY beer will make you vomit if you drink a 12 pack...and would be indicative of a bigger problem than the quality of the beer. LOL.

Mar 28, 2014
The Professor in Beer
1

Chicken broth - Pressure cooker

If you don't mind cloudy stock, then go for it. Personally I don't like stock that has boiled and turned cloudy.
Your mileage may vary.

Mar 24, 2014
The Professor in Home Cooking

does duck confit have to be completely covered with fat?

I usually add some rendered pork fat when needed.

Mar 24, 2014
The Professor in Home Cooking
2

Your First Exposure to the Exotic

Mine were.
It was a delicacy in our house when I was growing up.
It's a treat that I still enjoy it from time to time!

Mar 24, 2014
The Professor in General Topics

Non-dairy "sour cream" or "yogurt"?

What's wrong with carrageenan???

Mar 21, 2014
The Professor in General Topics

Olive oil v. Canola oil

That's doubtful.
While I prefer olive oil over canola, both are high in beneficial mono-unsaturates, as is macadamia oil.

I do use canola at times, but that fishy smell _can_ be off putting.

Health-wise, I doubt that either oil is more beneficial health-wise than the other.

Mar 20, 2014
The Professor in General Topics

Why not IPA served with Indian Food?

They're BYOB likely because of the former (no liquor license).
As I understand it, the vast majority of Indians are Hindu (where as Pakistanis are predominately Muslim).

Mar 20, 2014
The Professor in Beer

Weird food secrets

Cottage cheese with cranberry sauce (the non jellied type).

Mar 19, 2014
The Professor in General Topics

Has Fast Food Killed off all the cafeterias??

Some of them SHOULD be put on trial.

Mar 17, 2014
The Professor in General Topics
1

Who still drinks soda?

Primary soda I drink is seltzer...love the stuff and always have since I was a child (back during the Lincoln administration).
On the rare occasion when I want a sweet soda, I'll reach for Coke classic, a good root beer, or a good ginger ale/beer. Once in a while, I enjoy a good, classic egg cream.

But no diet soda...I think the artificial sweeteners are probably a LOT worse for you than sugar. So, since I rarely drink sweetened sodas anyway, I don't worry about the sugar.

Mar 16, 2014
The Professor in General Topics
1

The Melting Pot

I love fondue, but yeah, this place is overhyped and overpriced. Not saying I's _never_ go back...but I'm in no huryy to revisit.
Frankly, you can do it much better at home.

Mar 16, 2014
The Professor in Chains

Why not IPA served with Indian Food?

I agree...a good lager works very well with Indian food.
I also like a good Special Bitter (like Fuller's) with such a meal. I recently brought a few bottles of Yuengling Lord Chesterfield Ale to an Indian resaurant and that paired quite nicly as well.

Mar 16, 2014
The Professor in Beer
1

My yogurt expired a while ago

When I buy yogurt, it goes to the back of my fridge and stays there. I don't even like it until it's at least 2 to 3 months past the so called "expiration date"...and sometimes longer.
In 40 years, it has never made me sick.

Mar 14, 2014
The Professor in General Topics

Which Corned Beef Should I Buy?

Point cut tougher than flat??? How are you cooking it.? For me, the point cut has _always_ been juicer, more tender, and more flavorful than flat-cut!!

Mar 13, 2014
The Professor in Los Angeles Area
2

Bon Appetite says Sirarcha's "Totally Over." Agree?

It's a BS article.
If you still like something, it's not "totally over" no matter what any food snobbery panel says.

It seems that pronouncements such as the one in the article pop up whenever a formerly obscure or hard to get item becomes too mainstream.

Check out a beer forum sometime. The "craft beer" world is notorious for a similar sort of snobbery when the geekier members start to turn their nose up at a former 'craft' favorite that they feel has lost it's snob appeal. Pretty funny, actually..

Mar 13, 2014
The Professor in Food Media & News
2

Corned beef... for St. Patty's day!?!

Definitely agree with you...the point cut is much, much better, juicier, and more flavorful. And if one has the time and inclination, it can be turned into a truly excellent pastrami.

For the last 10 years or so, I've been steaming them rather than simmering (NEVER boiling) or roasting.

I don't do corned beef on St. pats day though. I go more traditional and steam up a cured (and occasionally smoked as well) pork butt, with wedges of cabbage.

Mar 13, 2014
The Professor in Home Cooking

Has anyone tried this stuff?

This article appeared ine th NY Daily News (and perhaps elsewhere). As the article acknowledges, this sounds like a gimmick...but the skeptical panel's review is surprising.

here's a link to the article:
http://www.nydailynews.com/life-style...

Mar 13, 2014
The Professor in Spirits

Would you use butter in place of schmaltz in matzo balls?

LOL. yes...It would certainly be _sternly_ frowned upon by strictly observant Jews.

Ironically enough however, I first got the pork fat/matzohball idea from a Jewish friend who is (obviously) not strictly observant.

I have no issue with it of course since I'm not Jewish myself (except maybe deep in my ancestry).
But growing up I was exposed to many ethnic cuisines and as a result, developed quite a liking for a lot of the traditional Jewish foods that my mom's strictly observant friends prepared.

I guess my liberally Jewish friend's version would come under the category of "fusion". ;-)

In any case, for anyone who doesn't have a problem consuming pork products, it's definitely worth trying. It really does make a top notch Matzoh Ball.
And certainly a LOT healthier than using commercial schmaltz substitutes like "Nyafat".

Mar 03, 2014
The Professor in Home Cooking

plastic "blade" for Cuisinart food processor??

It's intended for dough, but I started using the metal blade at the suggestion of a chef friend.
After comparing and trying it, I think it works better than the plastic "dough blade".

Mar 02, 2014
The Professor in Cookware