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Chef Jimmy J's Profile

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Good Bars in Harrisburg Area for the 40+ crowd...

Seriously!?! Nobody in this area knows anything about the Bars in Harrisburg?...JJ

Nov 06, 2012
Chef Jimmy J in Pennsylvania

Good Bars in Harrisburg Area for the 40+ crowd...

I am looking for Bars/Clubs that have more of a 40+ crowd. I am 50 and have not been out anywhere in the area in 15 years. I don't want to be the Old Creeper among the 20-30 year old Ladies in the Clubs. Thanks...JJ

Oct 09, 2012
Chef Jimmy J in Pennsylvania

What hot dog brand is best?

I don't know why they changed...But 30 years ago my friends and I would drive over an hour to get Hot Dog Johnny's...Now they would have to pay ME to eat them, it's just a shame to mess with a formula that made them what they are. I realize they still do great business but it's just not the same. BTW Shickhaus Franks were more highly seasoned before the original company was purchased...still good but not the same...JJ

Jun 29, 2011
Chef Jimmy J in General Topics

What hot dog brand is best?

Being a born and bred JERSEY BOY....Schickhaus, deep fried, spicy brown mustard, fried peppers & onions and a Big handful of Fried Potatoes (aka french fries) all stuffed in a roll made of Pizza dough! OR...Schickhaus or Thumanns, griddled, yellow mustard, raw onion, and Greek Chili Sauce (aka Texas Weiner Sauce), on a steamed roll. And lastly, for any of the North West Jersey traveler's the Famous HOTDOG JOHNNY'S...Thumann's (back in the 70's), yellow mustard, raw onion and a Dill Pickle Spear!....FA-GET-ABOUT-IT !!!!!! JJ

Jun 04, 2011
Chef Jimmy J in General Topics

HELP! All the GREAT high end restaurants...But which one!?!

Thank you for the input, we are looking forward to the trip...JJ

May 08, 2011
Chef Jimmy J in Chicago Area

HELP! All the GREAT high end restaurants...But which one!?!

Ok, this will be the last beating of this, temporarily(12 months), dead horse for now. I have spent several hours, here and else where, researching Dim Sum in your city. The problem is other than Phoenix, there is no reference,that I can find, as to how late Dim Sum is served. I am looking to make selection from a menu and the more exotic the better, dying to try Chicken feet and Jellyfish. Recommendations here were for, Shui Wah, Happy Chef and Three Happiness, but do they serve Dim Sum after 5 or 6 PM? Thank you once again and with all due respect to the Chicago Hounds, I have to say, NSXTASY, You are remarkable! Your depth of knowledge is Awesome. And special thanks to Chicgail....JJ

Apr 06, 2011
Chef Jimmy J in Chicago Area

HELP! All the GREAT high end restaurants...But which one!?!

I realize that things change, I am at the point of gathering information right now. Trying to plan for a group of eight, seven of them women from 15 to 48, with different tastes can be a challenge. Just trying to pick the brains of those in the know. This may be a dumb question but we have a full size van for transportation, what kind of parking issues are we looking at? Thank you for your time and advice....JJ

Apr 06, 2011
Chef Jimmy J in Chicago Area

HELP! All the GREAT high end restaurants...But which one!?!

Thank you all for your responses. While I have everyones attention, we are in need of Sunday eats following a late afternoon arrival. Any opinions on Publican,Girl and the goat, Joe's stone crab and steak house, the Webber grill place or other similarly priced options open sunday evening?

Apr 05, 2011
Chef Jimmy J in Chicago Area

HELP! All the GREAT high end restaurants...But which one!?!

Thank you both, I read your above mentioned post. You both have given enlightening information. Anybody have an opinion on Moto? Their TV programs were amazing but is the food more show than substance?...JJ

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Moto Restaurant
945 W Fulton, Chicago, IL 60607

Apr 03, 2011
Chef Jimmy J in Chicago Area

HELP! All the GREAT high end restaurants...But which one!?!

In this case,"best" would have to be where would you call next if Alinea was booked and so on if your 2nd choice was booked. I asked this question with the understanding that,"best" is subjective but was just curious what the people who have experienced these restaurants had to say. Thanks for responding...JJ

Apr 03, 2011
Chef Jimmy J in Chicago Area

Cooking with sherry. How long do you keep the bottle for after using it?

Good call! The reason for the production of these fortified wines in the first place was preservation. Let's add Port and Vermouth to the list...JJ

HELP! All the GREAT high end restaurants...But which one!?!

My family is planning the first vacation we have had in over 10 years. As my profile reads I am a Chef and 2 of my daughters will have graduated from Culinary school by the time we go in July 2012. We would like to dine in the best of the best restaurant in Chicago but based on the possibility that a specific restaurants reservations may be unavailable, even 15 months out, please give say 5 or so options by most desireable and the reason for your selections is optional. I trust the Chowhounds! Thank you in advance...JJ

Apr 03, 2011
Chef Jimmy J in Chicago Area

Pizza in Eynon Pa. What kind of Cheese? Please...

Thank you for the responses, Old Forge Style makes sense, Eynon being less than ten miles from Scanton/Old Forge.American and or Brick seemed to be a favorite of the blogger's and Cooper sharp being the most popular cheese in my house may prove a good place to start. I will most likely purchase Brick, Munster and Jack then play with different combinations. Jigsy's is not that far from me and it would be awesome to enjoy the pizza I have missed for close to 40 years...JJ

Mar 25, 2011
Chef Jimmy J in Pennsylvania

Pizza in Eynon Pa. What kind of Cheese? Please...

As a child growing up in the 70's we would go to Grandma's house and if she didn't feel like cooking would get Pizza from Pothole Pizza or from a little shop at Sugarman's Drug. I thought the pizza was awesome and unique because the cheese was different from the typical "Jersey" pizza low moisture Mozzarella. My Dad called it, "American Cheese" because it was not stringy. Does anyone know anything about what kind of cheese that might have been? A regional style of pizza maybe? Anything might be helpful, thanks...JJ

Mar 23, 2011
Chef Jimmy J in Pennsylvania

Lancaster: Hershey Farms or Dienners?

I have not been in the area in a few years but Good and Plenty was very good Dutchy food, Miller's Smorgasbord was good but awesome for Breakfast and there was another called Plain and Fancy. I'm not familiar with Dienners and the places I mentioned may not even exist anymore...JJ

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Miller's Smorgasbord
, Ronks, PA 17572

Mar 23, 2011
Chef Jimmy J in Pennsylvania

Grill Marks on Steaks at General Consumer Restaurants

Many professional Grooved Plate Sandwich Presses will heat above 500 F, more than enough heat to mark and cook steaks and other meats. In many chain operations speed and simplicity is what is most needed. Telling Joey Bagadonuts, to cook the steak for 3 minutes (ding, timer goes off) turn 90 degrees (two week training coarse) and cook 3 more minutes (ding) then plate and pass to finishing station, is reasonable and may be more common than many of us know! Sorry if this info is late....JJ

Dec 14, 2010
Chef Jimmy J in General Topics

Once and for all. Does Alcohol cook out or not?

Excellent point and Thank You...JJ

Nov 28, 2010
Chef Jimmy J in General Topics

Thawing Turkey?

I was in a rush and remembered it was 1/4 something...1/4Cup....1/4 oz......1/4 Tbs......Figured GO BIG or Go home....or in this case go to the Hospital.lol
Thanks for the correction, Ladies....JJ

Nov 25, 2010
Chef Jimmy J in General Topics

Help! Can I use accidental too wet pie dough for something else?

If your worried about the quality of your final pie crust try this....Wait until friday or saturday. Take out the dough work enough flour in to make a medium stiff dough, rest for half an hour, then roll to 1/8 inch thick. Cut into 2" x 2" squares and boil in the Awesome broth you are going to make from your Turkey carcass, a large onion, 3-4 carrots and 2-3 ribs of celery all chopped! Killer Turkey and Slippery Dumplings!!!...Enjoy...JJ

Nov 24, 2010
Chef Jimmy J in Home Cooking

Thawing Turkey?

If you defrosted in running cold water there should not be issue. BUT!!!....DO NOT STUFF IT! MAKE SURE YOU COOK ALL PARTS TO 165-170 F! AND IT WOULD NOT HURT TO WASH IT WITH HEAVILY SALTED WATER, then rinse with plain water. Bacteria will only be on exposed surfaces inside and out. And please make sure there is no cross-contamination, wash everything that could possably come in contact with Turkey juice. A 1/4 Cup Bleach to a Gallon of water will kill anything! Happy Thanksgiving.

Nov 24, 2010
Chef Jimmy J in General Topics

Once and for all. Does Alcohol cook out or not?

An awesome answer! This is the kind of thing that makes me proud to be a part of the Hound community! Thank you all for your knowledge and passion...JJ

Nov 24, 2010
Chef Jimmy J in General Topics

Once and for all. Does Alcohol cook out or not?

Thank you so much! Mamachef. :)

Nov 23, 2010
Chef Jimmy J in General Topics

Once and for all. Does Alcohol cook out or not?

There seems to be a slight misunderstanding, I used the example of an Alcoholic as simply that, an example. I did not intent to be disrespectful of a very serious disease, I have close family members that are in recovery and I myself have been free of an Oxycontin addiction for 27 months. I thank all of you for your input and do apologize for any hurt feelings. Liz, that chart is informative and amazing! I had no idea there is so much alcohol retention over such a long cooking time. Thanks... Happy Thanksgiving All!...JJ

Nov 23, 2010
Chef Jimmy J in General Topics

Once and for all. Does Alcohol cook out or not?

Most celeb' Chefs make statements like,"flambe to burn off most of the alcohol." Alton Brown makes reference to never being able to cook all the alcohol off. People will say, " I can't eat Wine Sauce, I'm an Alcoholic." So if the boiling point of Ethanol is 173.1 F and sauces are brought to the boil then reduced to a simmer and cooked to the desired thickness. Assuming we are at sea level 212 F does the job. How can there still be any alcohol there!?!?... Thanks...JJ

Nov 23, 2010
Chef Jimmy J in General Topics

Breaking the rules with Blueberry and Corn Muffins!

That does sound like a winner. If its not dense enough, I'm going to try substituting Mascarpone or Cream Cheese for 25-50% of the Sour Cream. If that don't put some LEAD in them nothing will...JJ

Nov 17, 2010
Chef Jimmy J in Home Cooking

Breaking the rules with Blueberry and Corn Muffins!

Well Thank you, Miss Goodhealth, These links should prove useful if not directly, a good place to start playing from. I will try some after my oven gets replaced next week. Enjoy your Thanksgiving holiday....JJ

Nov 15, 2010
Chef Jimmy J in Home Cooking

Breaking the rules with Blueberry and Corn Muffins!

A little background first. I have worked in a couple of restaurants where breakfast is served. They all made totally awesome muffins from a pre-packaged mix from a company named Karps. These muffins were Super Moist, Sweet, and EXTREMELY Heavy and Dense! Here is the challenge... All the recipes I can find strive to create a muffin that is Light and Fluffy with a Melt in your Mouth Cake like Crumb...YUK ! I need help to BREAK THE RULES, I need a recipe that produces muffins as first described. A good cup of JOE and one of these Belly Bombs and your good for hours of hard labor! Thanks in advance...JJ

Nov 12, 2010
Chef Jimmy J in Home Cooking

70s Government Cheese

Rockandroller, they don't make too many Mom's like your's anymore. Those food items made the difference in many lives. Not like now where the more kids you have the more food stamps you get and you load the kids and the free food in your 1 yearold Cadillac. As good as that cheese was, it surprises me that none of the manufacturing companies made it their signature American cheese....JJ

Oct 17, 2010
Chef Jimmy J in Cheese

Bitchin' Kitchen - Are they kidding???

Ok, the girl's cute, somewhat amusing, and relatively knowledgable but the over acting male side-kicks are, "freakin' re-diculous, eh?" The flashing/shaking shots of the food are annoying too. This girl whoops the hell out of Padma on Melting Pot, though.....JJ

70s Government Cheese

Ok so we have Costco, Kraft high-end singles, random mega-mart bulk pre-sliced and making a deal with the local McD's manager, did I miss anything? Thanks to all for your help and nostalgia. God I love this site.....JJ

Oct 14, 2010
Chef Jimmy J in Cheese