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bruce9432's Profile

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Cooks illustrated question

Call your PBS station and tell them that you will not be pledging anymore as long those shows are on.

Dec 19, 2014
bruce9432 in Food Media & News

Store Bought BBQ Sauce Survey

Hey, we found the guy that used to make those Grey Poupon commercials, lol

Jan 03, 2014
bruce9432 in General Topics

Where in San Diego / Orange County can I get dried or fresh morel muchrooms?

Thanks for the tip, it is a long way to go but it is close to Siesel's Meats and that store is worth the drive. TY

Jun 16, 2013
bruce9432 in San Diego

Where in San Diego / Orange County can I get dried or fresh morel muchrooms?

Live in South Orange county and looking for morel mushrooms.

Jun 16, 2013
bruce9432 in San Diego

If I owned a restaurant, I would/would not.....

How can you have happy employees without medicating them? Being a server is the just one rung from being homeless. They are busy plotting on how to, 1) steal out the back door, 2) steal from the customer, 3) steal liquor, 4) steal from other waiters, 5) steal from the busboys, 6) steal time by loafing, smoking or cellphone. If you don't believe me, watch Bar Rescue, Restaurant Impossible, Mystery Diner, Restaurant Steakout etc.

Apr 12, 2013
bruce9432 in Not About Food

Reality restaurant shows

Anyone, do the current spat of restaurant reality shows such as "Restaurant Impossible , Restaurant Stakeout, Mystery Diner, Bar Rescue, etc. have any effect on your tolerance to the restaurant experience?

Myself, I see employees fraternizing or unprofessional waiters or just someone that is not interested in being an employee, I am out that place,It seems that the failing restaurants all have the same pathology, snarky wait staff means bad management, which means a filthy kitchen or at least that is what I see on TV.

Apr 10, 2013
bruce9432 in Food Media & News

Store Bought BBQ Sauce Survey

Only on the internet but Jeff Foxworthy's Original Grilling Sauce is really good, however, the postage ups the price

Apr 10, 2013
bruce9432 in General Topics

If I owned a restaurant, I would/would not.....

I would run it exactly like Ruth's Chris Steak House. The only restaurant I've ever been to where I felt that if things weren't to my liking they would make it so, and make me feel good about it.

Apr 10, 2013
bruce9432 in Not About Food

Costco & Trader Joe's Arrive in Sarasota. What food to buy/avoid?

I wish TJ's would post a sign that would read;

"It is entirely within the realm of human endeavor to eat gluten free food and not tell anyone"

Apr 04, 2013
bruce9432 in Chains

Costco & Trader Joe's Arrive in Sarasota. What food to buy/avoid?

TJ's; Frozen, cooked Italian meatballs, precooked organic rice packets (3 minutes in the micro and perfect), par-baked sandwich loaves, Gruyere/cheddar blend cheese, butter-lettuce complete salad kit, Nectar of the Gods vodka, most produce, but fresh herbs are a stiff, ($2 per bunch of cilantro).

Costco; fresh ahi, 'mexican whites' shrimp (not vietnamese farmed tiger shrimp), rotisserie chicken, store made enchiladas, wild caught frozen salmon, lo-carb Monster drinks.

Mar 29, 2013
bruce9432 in Chains

The People On America's Test Kitchen and Cook's Country

Chris has a strong east coast mentality, i.e. when they test cooking ware they never go to the big box stores and purchase. When they tested non-stick frying pans their winner was the cheapest at $30. I can go into Costco and get a set of three pans for $19. Go figure

Mar 13, 2013
bruce9432 in Food Media & News

The People On America's Test Kitchen and Cook's Country

Just saw Cook's (home made tater tots) and I swear Julia
Collin Davison had plastic surgery (face). Something is really different. IMHO

Mar 09, 2013
bruce9432 in Food Media & News

Baking Soda as Meat Tenderizer

I just saw a America's Test Kitchen episode where they used baking soda slurry to tenderize low fat ground beef, vis a vis Sheperd's Pie recipe.

Mar 05, 2013
bruce9432 in Home Cooking

insider cheesecake tricks??

I used this recipe, http://www.epicurious.com/recipes/foo...

baked the cheesecake at 350 for 37 minutes, internal temp of 148, on top of an insulated cookie sheet. No cracks.

Feb 01, 2013
bruce9432 in Home Cooking

Best pasta sauce in a jar?

I agree. Classico spicey tomato and basil, Trader Joe's italian meatballs and pasta. A substantive meal in less than 12 minutes.

I do make my own sauce per Alton Brown's recipe but that is a lot of work.

Oct 19, 2012
bruce9432 in General Topics

Jeff Foxworthy's Original Barbecue Sauce

Finally got some after waiting a couple of years (they had run out, a victim of their own success). The mustard one ain't my cup of tea but the Original is in the top 3 of all time. Only catch is it is not sold retail anywhere I know so the shipping makes it one of the most expensive sauces you can buy...however it is worth it, first bottle gone in two weeks and ordering more.

Oct 02, 2012
bruce9432 in General Topics

World's Best Mustard? Please stake your claim.

One thing that America's Test Kitchen taught me was that dijon mustards are very time sensitive in that the fresher the more tasty. In fact they reported that after 6 weeks in the fridge most had lost a lot of their flavor. So I just buy the smallest jar I can to keep the rotation up.

Oct 02, 2012
bruce9432 in General Topics

Best pasta sauce in a jar?

Trader Joe's is good and I agree about Classico, lots of flavor in the Spicy Tomato and Basil.

Jul 04, 2012
bruce9432 in General Topics

Best pasta sauce in a jar?

If you make your own sauce out of imported San Marzano tomatoes here's a reality check, to wit, reference the label and you will see that they are packed in tomato puree and they taste like it too. The reason being is that there is a tariff war on canned tomatoes so they pack them in puree and import them as puree.

Jun 12, 2012
bruce9432 in General Topics

Need recommendations for family-friendly but good steakhouse for special birthday

Ruth's Chris. Filet mignon,

Feb 29, 2012
bruce9432 in San Diego

Rack of Ribs...where to buy?

They have bred all the fat out of pork, ergo flavor. America's Test Kitchen did a segment on it and recommends going the extra mile and getting heirloom pork such as Berkshire. I've tried every which way to cook retail ribs and there is just no flavor, just a vehicle for eating bbq sauce. Look at the demise of Tony Roma's ribs. American taste didn't change, the taste of pork changed.