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12 Great Wines with Awful Names

"Goats do Roam" is an obvious play on "Côtes du Rhône". The story about goats roaming the property sounds like something invented to sidestep problems with the Appellation d'Origine Contrôlée.

Dec 18, 2014
drongo in Features

Vivas in Belmar

I happened to come across the link below, and am posting for any hounds who may be interested in where Will Vivas went. Looks like he is now chef at Agua 301 in Washington DC. http://www.wjla.com/blogs/lets-talk-l...

Dec 18, 2014
drongo in New Jersey

NYT Article - Luca's, Somerset

Dec 17, 2014
drongo in New Jersey

Lots of Parsley

Tabbouleh and its many variations can use up a cup or two of parsley -- but not freezable (I would think, though I have never tried).

Dec 15, 2014
drongo in Home Cooking
1

D'Artagnan Bone-in Ribeye offered by Costco steak quality

FYI, there's another similar and recent thread on the D'Artagnan Ribeye available from Costco: http://chowhound.chow.com/topics/997778

Dec 12, 2014
drongo in Chains

Cooking ham in slow cooker - Ham turned brown

I have never tried it, but I think you could successfully heat a cooked ham in a slow cooker. But this one seems to have become dehydrated or maybe just overcooked.

Some points I'd consider if I were to try this: add some liquid to make sure it doesn't cook dry; make sure the lid is seated correctly; heat to internal temperature of no more than 140 degF.

Dec 11, 2014
drongo in Home Cooking

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

I don't believe the customer's problem is stupidity -- as GH1618 mentioned above, I think it's his sense of entitlement.

The restaurant manager's emails are so very very polite and responsive -- I am impressed.

Chow's New Adverticentric Website

I don't find the ads too bad (at least compared to other sites) and I appreciate that commercial sites need to make money. The NY Times Cooking site is nice, but they too need to make money... they have publicly stated that after the "open access" introduction they intend to introduce a subscription model for "premium features" (and afaik they haven't disclosed which features will be available only by subscription). Which do we prefer -- ads or subscription charges?

Dec 10, 2014
drongo in Site Talk

Pork shanks

That's great... Monmouth Meats is my "go to" place for cuts that I can't get (even by request) at my local supermarket.

Btw, I see fourunder mentions his local Asian market -- and I agree it's good to check such places... but sadly the Asian market most convenient for me (in Middletown) closed.

Dec 09, 2014
drongo in New Jersey

Pork shanks

A little bit of trivia: Monmouth Meats was on Kitchen Nightmares when Gordon Ramsay was at Mike & Nellie's (Monmouth Meats was supposed to be part of the solution, not the problem!).

Another place to try in Monmouth County is Sabatos Prime Meats in Belford.

Union Pork Store can probably provide what you want but it's not in Monmouth or Ocean (it's in Union, duh!).

Dec 07, 2014
drongo in New Jersey

Turmeric for health

The evidence for any health benefits of turmeric is very weak, as discussed by Harriet Hall at the Science Based Medicine site: http://www.sciencebasedmedicine.org/t...

Dec 07, 2014
drongo in General Topics
2

Great food photography!

Gawker has a bit of an explanation http://gawker.com/watch-two-japanese-...

Dec 07, 2014
drongo in Food Media & News

NYT The Future of Food

I'm sorry I read that article because Seamus Mullen comes across as an imbecile.

I'm sure he's a better chef than he is a writer.

Dec 04, 2014
drongo in Food Media & News

Help we have fruit flies...need extreme measures.

I don't believe fruit flies will make children (or anyone else) sick, but the "extreme measures" to eliminate them may do so.

Personally, I'd leave them be (even though they annoy).

Dec 03, 2014
drongo in Not About Food

Costco Holiday Treat: A5 grade of Wagyu Beef for $1200

hahahaha

Dec 03, 2014
drongo in San Francisco Bay Area

Mattar Paneer regional differences?

Safed = white.

Dec 03, 2014
drongo in General Topics

Mattar Paneer regional differences?

Mattar = peas. Paneer = the fresh cheese.

So I guess the rest (tomato-based vs cream-based) is open for interpretation.

Dec 03, 2014
drongo in General Topics

Costco Holiday Treat: A5 grade of Wagyu Beef for $1200

Yes, I agree... I remember reading about fake extra virgin olive oils, and that the oil that Costco was selling was legitimate. That history gives one hope!

Dec 03, 2014
drongo in San Francisco Bay Area

Costco Holiday Treat: A5 grade of Wagyu Beef for $1200

Hopefully it's the real thing -- there's so much fake "Wagyu" or "Kobe" beef (essentially all of it NOT the real thing, and if not actually fake, then at least deliberately labeled in a misleading manner).

Dec 03, 2014
drongo in San Francisco Bay Area

Bought a "beef tip roast cap off". Now what?

I think it's a 'round tip' or 'sirloin tip' roast. I would sear in a skillet, then dry roast (rather than pot roast) in a low temperature oven (e.g. 225F) to an internal temperature of 130-140F (depending on how pink you like it).

Dec 01, 2014
drongo in Home Cooking

Next year will be different: Thanksgiving

Every year, I swear that next year I will stop trying to do too much. I'm not making much progress -- though this year I did 14 from-scratch dishes, and in past years it's been 20 or more. My problem is that I send out a menu to attendees in October, and so am then committed to my fantasies!

This year, I made some recipes originally presented for Rosh Hashanah -- and I don't think I'll repeat those for Thanksgiving again because they had citrus and other fruits that I didn't think went very well with more traditional Thanksgiving dishes.

Nov 30, 2014
drongo in Home Cooking

Do you give out your recipes at thanksgiving?

I can understand why a chef would hesitate to share a recipe to avoid giving up a competitive advantage. Also, I understand the hesitation to give a recipe to someone who is likely to then say the recipe is crap despite many substitutions/modifications. But in most cases, I'm happy to share a recipe. And to admit that I "stand on the shoulders of giants."

Nov 28, 2014
drongo in Not About Food

Popeye's Cat Carrier

Probably would work as a raccoon carrier also...

Nov 27, 2014
drongo in Chains

Weight your own vegetables at Wegmans

I go to Wegman's occasionally (though it's out of the way for me) and I must admit I was unaware that they had a system for customers to weigh and label their own produce -- though I'm familiar with the concept from the Whole Foods bulk dry goods section.

I'm sure supermarkets are aware that there is a certain amount of theft when customers weigh their own produce, but they have presumably collected data to show that it's a net positive for them because they need fewer employees. Same applies to self-checkout lines. In any case, at my local supermarket I see enough outright theft to suggest that the do-it-yourself systems are not the biggest problem.

Nov 25, 2014
drongo in Chains

NYT Thanksgiving Recipes Across the United States

New Jersey got something Italian-American with red sauce... which I think is apropos.

Nov 20, 2014
drongo in Food Media & News

Supermarket Packaged Stir Fry Beef: Why Round Cut?

I agree with chefj. Here in NJ, round is the cheapest (and least flavorful) cut of beef available and people know that -- and the supermarkets try to rebrand it as "London broil" or "Stir Fry" etc (i.e. name it for a dish rather than the plebeian cut).

Nov 19, 2014
drongo in General Topics

Famous food in names- add to the list

I got this from the NY Times this morning: Boris Pasternak, author of Doctor Zhivago. Pasternak means parsnip.

Nov 19, 2014
drongo in Not About Food

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Merguez Sausage (actually meatballs), p. 293
Tomato Sauce, p. 71

I'm no photographer, but attached are my snaps of the sauce in-preparation, the meatball mix in-preparation, and the final result. Served with plain steamed white rice. The recipe calls for 2 Scotch bonnet chiles, 2 tsp harissa, 1 tsp cayenne pepper -- and I was afraid it would be too spicy-hot. But it was fine -- tasty but not too spicy.

ETA:
Recipes are available at http://www.today.com/id/21529814/ns/t...
(except that website specifies 1.5 teaspoons parsley, whereas printed book specifies 1.5 tablespoons).

Nov 18, 2014
drongo in Home Cooking
1

Santorini Greek Cuisine Coming to Lincroft

Did the salad contain lettuce (American-style) or just chopped cucumber, tomato, onion, feta cheese, and the 1 olive?

Nov 16, 2014
drongo in New Jersey

Famous food in names- add to the list

Michael Fish (BBC weather forecaster)

Nov 16, 2014
drongo in Not About Food