jrvedivici's Profile

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What's for dinner #320 -- The End and the Beginning Edition!

I only like to nibble on the theighs.

about 2 hours ago
jrvedivici in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

Why yes of course I do Gio, but boneless is skinless so what possible flavors are you draw out of a boneless breast.

about 2 hours ago
jrvedivici in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Well A.) although my grandmother and mom made it, I was never a big fan of it.

B.) I like my gravy to be "heavy".....meaty. Just my personal preference I guess.

C.) Bones.....although I use bone in pork in mine, pork bones are easy to find, I can't stand fishing chicken bones out of my gravy.

about 4 hours ago
jrvedivici in Home Cooking

WFD's equivalent on eGullet is great!

This thread reminds me of the line from the movie Tommy Boy;

"I could get a good look at a t-bone steak by sticking my head up a cows ass, but I'd rather take my butchers word for it"

C. are you a paid advertiser for eG now? I really don't get the point of this thread, to recruit Chow members to go to eG? You've made it well known in various other posts that you are using the site, but why an entire thread dedicated to it?

about 4 hours ago
jrvedivici in Site Talk
2

A Personal Announcement

Jacquilynne........I know we discussed the law school story and thought it was for the best, but I think the people deserve to know the truth.

Jacquilynne and I are in love and she is leaving so we can be together!! Together we will produce many little jrvedilynne's and we will live happily ever after!!

(I couldn't let you go without at least one last completely off topic ridiculous post by myself)

Peace, I do wish you well.

about 4 hours ago
jrvedivici in Site Talk
3

What's for dinner #320 -- The End and the Beginning Edition!

Same here, my grandmother and mother use to make this on occasion. I thought it was just as a quicker alternative to a true meat sauce, I have never and would never make it though.

about 4 hours ago
jrvedivici in Home Cooking

A Personal Announcement

Hey all the best!

(Isn't the Capt. suppose to go down with the ship????)

about 4 hours ago
jrvedivici in Site Talk

What's for dinner #320 -- The End and the Beginning Edition!

You called?

about 4 hours ago
jrvedivici in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

Awwwww I just had some for lunch!! Half a braciole (I don't make them huge) a nice piece of pork and two meatballs! All from my Sunday gravy. I started lunch with a little of my pasta, cherry tomato, onion (both from garden) and mozzarella salad.

I love this time of year when I really reap the bounty of our garden. TON's of tomato based dishes and salads.....onions, peppers!

I made (should have taken a pic) stuffed peppers the other week. I started with a couple of finely chopped jalepeno' peppers, onions and garlic. Softened/browned in a touch of olive order and added the ground beef, then finished with white rice.

I made the tomato sauce with sweet thai chili sauce so it was sweet, but had a little bite that went so well with the jalepeno' in the ground beef.

about 4 hours ago
jrvedivici in Home Cooking
2

What's for dinner #320 -- The End and the Beginning Edition!

I've got to tell you this is one of those "Ah-ha" moments. I had the extra flank steak and really didn't now what to do with them, I make country fried steak occasionally, so I just thought, let me bread and fry them.

Unfuckingbelievable how tasty they were. Really I impressed myself and will be making steak parm again!

about 6 hours ago
jrvedivici in Home Cooking
2

What's for dinner #320 -- The End and the Beginning Edition!

Here are a couple of meals from Monday and yesterday.

In the first picture you might be asking yourself "Why Jr, those are rather small, thin chicken breasts you are frying" to which I would respond "No....."

"Why Jr, are those milk fed veal cutlets you are frying" to which I would laugh; "HA! That is not veal!"

"Ok Jr, so what are those golden brown cutlets frying in the pan?" to which I off you; Jr's Braciole Parmesan!! I had some extra flank steak for my braciole for my gravy (see WFD # 319) so I decided to pound them thin, coat them and fry those puppies up. Served parmesan style; that is fat man food!!

Also for the rest of the family you see a little chicken caccitore. Whole quartered chicken, seasoned, fried in a pan to get the skin nice and crispy, covered with peppers and onions (including one long hot chili, all grown in the garden). I start it with just some red wine in the pan and topped with my gravy. Then after an hour I add about 1 & 1/2 cups of chicken stock to thin it out a bit. I like initially cooking in the wine first so it soaks up that flavor first. Finished product is very "osso bucco" in flavor.

about 7 hours ago
jrvedivici in Home Cooking
6

Historic Taverns in NJ

The Metuchen Inn has a similar story behind it. Unfortunately the original structure burned and the one the rebuilt while beautiful is far less creepy.

about 20 hours ago
jrvedivici in New Jersey

Historic Taverns in NJ

Not sure that's historic!

about 21 hours ago
jrvedivici in New Jersey

Moose's Tavern Tinton Falls (Old Charlie Browns)

I'm going to take a guess it closed down around 2001. I know for sure it was closed by the summer of 2002, so I'm guessing around 2001.

I also agree Gertrude Browns pies were awesome and the place was great for what it was. Both Charlie Browns and now Mooses are a far, far cry.

about 22 hours ago
jrvedivici in New Jersey

It's Christmas in August!

Bah Humbug!!! I'm still hungover from last Christmas!

about 22 hours ago
jrvedivici in Not About Food

Historic Taverns in NJ

Ugghhhh you stole mine!!!!

Aug 18, 2014
jrvedivici in New Jersey

Civility

My Aunt wanted to treat us to lunch one afternoon while visiting my family at my fathers small southern home town. Well we had a lovely lunch and when it was time to leave my Aunt approached the counter to pay and realized she has left her home with out her wallet. Not concerned we offered to pay but she would have no part of it.

She told the young girl at the register.........my name is ****- **** and I will be back later to pay this check, just hold it for me. The girl not impressed by my aunts name (My Uncle, now deceased was a prominent business man and the family business is very well known in town) she wouldn't have any part of my Aunt leaving, and not allowing one of us to pay.

After a few minutes of arguing the manager caught wind of what was going on, the manager actually recognized my Aunt and asked what the problem was. My Aunt explained, the manager ripped the check up for the hostess's inconvenience to my Aunt and lunch was on the house!!

Aug 18, 2014
jrvedivici in Not About Food

Civility

Yes, they must teach that at Airport Gate Keeping 101.

Aug 18, 2014
jrvedivici in Not About Food

thankgiving bergen county

I think that pretty well covers it.

Aug 17, 2014
jrvedivici in New Jersey

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

I agree completely about the raw meat cooking in the sauce, not a big fan of that either. I fry (in order) my sausage and pork, meatballs then braciole. I can't claim any propriety to anything I do, I just try to replicate what I use to watch, and sometimes help, my grandmother do 40 years ago.

The biggest thing with frying the meatballs to me is the crispy shell they get from the cheese inside. Once they come out of the pan the have a nice hard shell to them from the cheese. Then as they cook in the sauce they soften up again.

Aug 17, 2014
jrvedivici in Home Cooking

Azure at The Revel in Atlantic City

I believe once the Revel closes that will be right around 6,000 casino jobs lost to date. There is nothing in AC that can assimilate that kind of work force. (Unemployment rate within the city is already 30+%)

I was wondering what it would be like to go stay on Aug. 31st. Just throw around a few good tips and I imagine the entire staff would hook you up.

I can see the craps table; point is 5, shooter rolls a 7, pit boss yells, WINNER pay the table! Black jack pays double that night for 22's. lol

Aug 17, 2014
jrvedivici in New Jersey

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Well I've got a busy day tomorrow so Sunday Gravy came a day early. My making meatballs reminds me of when my children had their first day of school. All the work and effort into making them the best they can be, then sending them off into the big pot of gravy for the world to enjoy!

Aug 16, 2014
jrvedivici in Home Cooking
5

Azure at The Revel in Atlantic City

I'm sure the reason is lack of revenue. Now that the news broke I'm sure people are avoiding it, so even their projected earnings for the next 30 days have probably plummeted.

Aug 16, 2014
jrvedivici in New Jersey

Great Salads Monmouth & Ocean County?

Wife and daughter use to go there frequently when it first opened. (3-4 years ago) I believe prices went up and quality went down after the first year or so. I know they stop going some time ago.

Aug 15, 2014
jrvedivici in New Jersey

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Too funny I actually called the Crappy Patty's!

Aug 14, 2014
jrvedivici in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Only condiments were tarter and cocktail sauces and spicy mayo also left over from the sushi. I liked the mayo as a change of pace.

Aug 14, 2014
jrvedivici in Home Cooking
1

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Question;
What do you do when you way over buy/prep; Crab, Shrimp, Panko Bread Crumbs, Scallions for your sushi dinner the night before?

Answer;
Crabby & Shrimp Cakes!

It's always my goal to repurpose left overs or over stock. Tonight, mission accomplished!!

Aug 14, 2014
jrvedivici in Home Cooking
5

Tips for More Tips: Waitresses Who Draw Smiley Faces Make More Money

While it is certainly a business transaction the category of business is classified as The Hospitality Industry.

Hospitality by it's nature and definition is somewhat of a friendly warm experience.

Aug 14, 2014
jrvedivici in Not About Food

Dashboard Changes – How Do I Make This Work?

Was the thread you are referencing on a Q&A discussion thread? They do not allow "replies" to other posters. You can reply to the OP but that is it, if you want to comment on someone else comment you cannot.

Aug 14, 2014
jrvedivici in Site Talk

BRICK HOUSE Tavern & Tap Opening in Neptune rt 66

Not being critical at all. I'm a BIG steak eater and routinely take the trip into the city for my favorite steaks, however locally I've scoped out most of the scene's so I'm just happy to share.

Aug 14, 2014
jrvedivici in New Jersey