drongo's Profile

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Restaurant in Manalapan/Marlboro that use to be Pet Paradise

LOL... I wonder what's on the menu at a "Restaurant… that used to be a Pet Paradise"!

Oct 13, 2014
drongo in New Jersey

What has happened to the Daily Recipe from Chow?

Oct 10, 2014
drongo in Site Talk

Food mythbusters . What's your belief or not ?

I agree with Bkeats. (But I hate Bittman, so I'll ignore that part.)

Here's a piece by Karl Kruszelnicki that provides some perspective (though it's about mussels rather than clams): http://www.abc.net.au/science/article...

Oct 09, 2014
drongo in General Topics

Food mythbusters . What's your belief or not ?

Here's a link to the Serious Eats test: http://drinks.seriouseats.com/2010/09...

I was surprised, because freezing is recommended by what seem to be reasonable sources -- e.g. http://www.paradiseroasters.com/news/...

Oct 09, 2014
drongo in General Topics

Convicted Felon Making his comeback in Red Bank, NJ.....Welcome Back Russell D'anton!!

According to the APP, he started at Charlie Brown's as a dish washer when he was 16 and worked there until his fall from grace. So the restaurant industry is the only one in which he has much (or any) experience.

Oct 09, 2014
drongo in New Jersey

Not a fan of packaged foods, what ones do you still use?

It's a good point about what we consider "processed". A few years ago, Mark Zuckerberg said he was only going to eat meat from animals he'd killed himself (link below). His position made me re-consider all the things I use that are at least somewhat processed -- even though I formerly liked to think that our meals are prepared "from scratch". When I make Chinese food (should say Chinese-American probably), I'm particularly dependent on processed ingredients -- soy sauce, hoisin sauce, oyster sauce, dark toasted sesame oil, tofu, rice wine, rice wine vinegar, fermented beans, etc.

http://www.theguardian.com/environmen...

Oct 08, 2014
drongo in General Topics

My Chinese supermarket items to get

I don't understand the hesitancy about pork bung. Most people eat tripe and probably chitterlings but seem to balk at pork bung... different parts of the alimentary canal, I know, but why the different response?

Oct 08, 2014
drongo in General Topics

Long form article on Paula Deen

Caity Weaver wrote about the same Paula Deen cruise for Gawker (link below). Taffy Brodesser-Akner and Caity each discuss the other in their pieces... Taffy refers to Caity as "Gawker" (e.g. "Gawker and I discovered the cold room in the spa thanks to the ’Bama girls on the last full day we were at sea") and Caity refers to Taffy as the "online gal" (e.g. "I hit it off with the online gal as soon as I meet her in the lobby of the hotel we stayed at in Miami, and within five minutes of exchanging names, we are working the small crowd like senatorial candidates, shaking hands, riffing off one another's jokes, and promising to provide hooch for all assembled, okay ladies? ").

I liked both pieces.

http://gawker.com/gravy-boat-my-week-...

Oct 08, 2014
drongo in Food Media & News

Maybe a nit picky point about couscous.

First we had to worry about Big Pharma... and now we need to worry about Big Couscous.

Oct 04, 2014
drongo in General Topics

What's your favourite or most useful, kitchen item?

Hahahah... wine glass -- I should have thought of that one!

Sep 28, 2014
drongo in Cookware
1

Signs of a NOT Authentic Chinese Restaurant

Hmmm.... Olive Garden! :)

Sep 28, 2014
drongo in General Topics
1

Discussion Matawan Cafe, a.k.a. Chopped Salad Shoppe, a.k.a., Philly Cheesesteaks, a.k.a. 18 Burgers, a.k.a. Farmer's Market, a.k.a. ...

Finally, an Italian restaurant in New Jersey!! I can't wait!

Cook's Country chicken chow mein

Thanks Atochabsh. My current benchmark for what I referred to in my post as a "standard stir fry" (American-style) is mamachef's post on this board at the link below. (I actually had that post printed out and posted on my fridge for a while.) In comparison, the amounts of soy sauce and oyster sauce in the Cook's Country recipe are a little high, but I didn't think too much. I sometimes see stir-fry recipes calling for half a cup of soy sauce or more (and those I pass by without hesitation...). http://chowhound.chow.com/topics/8343...

Sep 28, 2014
drongo in Home Cooking

What's your favourite or most useful, kitchen item?

I have the usual stuff (including Breville Smart Oven) but something perhaps a little unusual that I use almost every day is my Norpro battery-powered mini mixer. See link below for pictures (if I got the URL right...). The base and the attachments are about 3 inches long, and it doesn't have sufficient power for serious mixing work. But it's perfect for quickly dissolving Better-Than-Bouillon concentrate or dispersing ingredients such as tomato paste, mustard, etc into a marinade or sauce. It takes up only a square-inch of space on my counter, and I use it almost every day.
https://www.google.com/search?q=Norpr...

Sep 28, 2014
drongo in Cookware
1

How to remove Beef Bourguinon stain from dress?

For red wine stains, I've had good success with OxiClean -- the powder version. It sometimes leaves a bluish/greenish residual stain -- I'd guess due to some wine pigments that are less susceptible to oxidation by the OxiClean.

Sep 28, 2014
drongo in Not About Food

Cook's Country chicken chow mein

I read the recipe in the Oct/Nov 2014 issue and it looked like a rather standard stir fry, so it didn't interest me enough for me to try it. What do you think made the outcome so horrid -- was it residual baking soda on the chicken?

Sep 28, 2014
drongo in Home Cooking

What cut of beef is brisket? - Alternate name??

Return of the Living Dead! (Though in that one the zombies wanted brains, brains... in this one, it's briskets, briskets.... aaarghh.)

Sep 22, 2014
drongo in General Topics

I think I saw a mouse in frying pan....throw out or clean it?

That's a genius trap! What was in the stockpot?

Sep 22, 2014
drongo in Not About Food

Preparing couscous with cantaloupe juice rather than water??

Do you get uncooked couscous, Pookipichu? The couscous I see for sale here in the USA is precooked and only needs to be rehydrated. I'm sure that's what's expected in this recipe because the couscous is not boiled -- the hot liquid is poured over the couscous in a bowl (off the heat) and it's allowed to sit for 10 minutes.

Sep 22, 2014
drongo in Home Cooking

Synthetic Food?

I don't see the relevance to the original topic -- "synthetic food"?

Just Mayo uses pea-derived emulsifier in place of egg-derived emulsifier in traditional mayonnaise. But neither are synthetic.

Sep 21, 2014
drongo in Food Media & News

Synthetic Food?

They're not doing any synthesis in the lab pictured in that article. No PPE, no fume hoods or biosafety cabinets. It's unlike any lab I've worked in.

Sep 21, 2014
drongo in Food Media & News

Interesting article about GMO labeling.

I agree that merely labeling something as GMO (or GMO free) is meaningless. Indeed, as the FDA draft guidance points out, almost all food we eat is genetically modified (relative to wild ancestral plants and animals) although not all by recombinant DNA technology. If we are going to label foods as genetically modified, then the label should specify the genetic modification (e.g. for glyphosate resistant plants could say that the plant contains heterologous enolpyruvyl-shikimate phosphate synthase to confer glyphosate resistance).

Unfortunately specifying the genetic modifications for organisms modified by classical methods is difficult or impossible because we still can't say what all the important modifications are (though with DNA sequencing we could enumerate all the thousands of modifications -- but without saying which are relevant and which not). Some of the genetic modifications are quite drastic -- e.g. conventional wheat used in bread is hexaploid (has three sets of paired chromosomes rather than wild-type single set), a change which is believed to have occurred during hybridization of wheat with grasses from different genuses where the diploid hybrids would have been sterile.

Sep 21, 2014
drongo in Food Media & News

What cut of beef is brisket? - Alternate name??

It's called brisket in Australia too. E.g. scroll down to the beef section on the linked web page (which also has an interesting section on crocodile cuts -- only in Australia!) http://wholesalemeats.com.au/author/a...

Sep 21, 2014
drongo in General Topics

Preparing couscous with cantaloupe juice rather than water??

Thanks foodie. I agree that cooking couscous with something flavorful is a good idea. Though cantaloupe is rather mild and so probably only adds a bit of sweetness. I suspect this recipe was submitted by Costco's supplier of cantaloupes, so it's not surprising they'd recommend cantaloupe juice. But I'm probably going to give it a try (assuming I can find reasonable cantaloupes and pineapples at this time of year).

Sep 20, 2014
drongo in Home Cooking

Preparing couscous with cantaloupe juice rather than water??

Has anyone tried preparing couscous with cantaloupe juice? I was looking at recipe (purportedly from Aaron Arditti, Azul Restaurant at Mandarin Oriental) at link below (right-hand side of page 161). It has the following instructions for preparing couscous (to go with chicken, it's not a dessert!):

"Puree 1/2 cantaloupe in a blender with 1/2 cup water. Cook in a saucepan until reduced by half. Place couscous in a bowl and pour in the hot cantaloupe juice. Seal with plastic wrap for 10 minutes." http://www.costcoconnection.com/conne...

It's interesting, but I'm hesitating. What do you think? Is it a joke from Chef Arditti?

Sep 20, 2014
drongo in Home Cooking

Party Early Birds

Shortly after I moved to the USA, I was invited to a colleague's house on a Sunday. Not wanting to offend by arriving early or late, I showed up exactly at the appointed time. I was surprised to find that my hosts were clearly not ready and somewhat flustered by my arrival. I was even more surprised when the remaining guests started arriving at least an hour late! I figured social norms were just different in this country.

It was only the following day that I realized that the Sunday was the first day after the change from daylight savings to standard time. So, of course, I had arrived an hour early. I was from a tropical country where there was no daylight savings time... and though I had probably been told about it, I had forgotten. So I had to make my apologies!

Sep 17, 2014
drongo in Not About Food
1

Coming soon to Old Bridge...

Here's a recipe for the Equatorial Guinean restaurant: Cocodrilo en su Salsa (Crocodile in Sauce) http://www.celtnet.org.uk/recipes/mis...

Or Pangolin con Chocolate (Pangolin with Chocolate) http://www.celtnet.org.uk/recipes/mis...

Sep 16, 2014
drongo in New Jersey

food safety & murdering pathogens

Botulism toxin is fairly easily inactivated - not 160 degF, but 185 degF for 5 minutes does it. Staph toxin not so -- can withstand boiling at 212 degF. And I think Staph is the more likely contaminant (botulism is extremely dangerous, but incidents in developed world are actually quite rare).

Reference: http://www.who.int/csr/delibepidemics...

Sep 16, 2014
drongo in General Topics

Is it too soon to talk about Thanksgiving?

It's too early for me to start thinking about it. I don't even know whose house we'll be doing Thanksgiving in this year. But on Sunday I started getting "holiday" emails -- the first one entitled something like "100 Days of Holidays". I'm sure I'll now get emails each day for the full countdown from 100 to 0.

Sep 16, 2014
drongo in Home Cooking

Historic Taverns in NJ

No, I've not been there. Doesn't appeal -- it was opened in 1954 and doesn't look as though it's changed much.

Btw, attached is a recent review (from the Red Bank "Daily Register", December 9th, 1965).

Sep 16, 2014
drongo in New Jersey