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2chez mike's Profile

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What??? No more Jewish Delis???

What??? The author of the linked article names one Jewish deli in LA that recently closed and refers to it as a "trend"???

I lived in LA for 23 years(moved out last fall). Yes, a couple of Jewish delis have closed during that time period, but I would hardly refer to it as a "trend".

May 26, 2013
2chez mike in Food Media & News

Sal's Tavern in Red Bank, NJ

Their marinara, as I remember it, was very simple, but good. My guess would be just pureed canned tomatoes, garlic, olive oil, dried basil and oregano.

Apr 08, 2013
2chez mike in Home Cooking

Sal's Tavern in Red Bank, NJ

Yeah. Amazing. I forgot about the bowl of pickled green tomatoes and hot cherry peppers. Thanks for the reminder. You'd think they'd be more of an adult taste, but I loved them even as a little kid.

Apr 08, 2013
2chez mike in Home Cooking

Best diners in NJ

Weequahic Diner in Newark. Long gone, but a classic. Opened in the 1930's and lasted through the 1960's. Basically a great Jewish delicatessen in a diner. Their cheesecake was legendary.

Apr 05, 2013
2chez mike in New Jersey

Sal's Tavern in Red Bank, NJ

I remember Sal's Tavern. Lived in the area as a kid. They had birch beer on tap, served in beer mugs, for us kids, in the day(1960's). I guess so we could feel like we were grown-ups having a beer. :)

Very basic, red sauce, old school Italian. Ravioli, spaghetti and meatballs, etc. all done very well.

I remember the heavenly, warmed, Italian bread(crisp on the outside, and fluffy as as a cloud inside) they'd serve in a basket, along with a side of butter patties, with their dinners.

It was a "tavern" in the true sense of the word.

Apr 03, 2013
2chez mike in Home Cooking

simple chicken livers recipe (not pate) - pan frying

Simply browned and sauteed in butter with salt, pepper, sage and marjoram.

Mar 29, 2013
2chez mike in Home Cooking

Chicken livers?

I like to sear them, in butter, in a pan with salt, pepper, sage and marjoram. Add some chopped or crushed garlic near the end of cooking.

This is great over pasta. Reserve a tablespoon, or so, of the pasta water to deglaze the pan and make a sauce. Just enough to coat the pasta, which you add to the pan and toss at the very end.

Plate and top with fresh grated parmesan or romano.

Mar 29, 2013
2chez mike in Home Cooking

Hot Dog tradition in Sea Bright

Mrs. Max? I think so. I remember when Max's was still on the Long Branch board walk in the 1960's. When it came time to pay the bill, which you paid walking out the door, my dad would always get into an argument with her about why they raised their prices a few cents, or a nickle, from the previous year. :)

If it's the same Mrs. Max, she must be 100 years old!

Mar 20, 2013
2chez mike in New Jersey

Hot Dog tradition in Sea Bright

I grew up in Sea Bright/Rumson. The Rooney hot dog cart started sometime in the mid to late 1960's, originally run by her husband, then by her son. Back then you could get two Sabrett's with the red onion sauce, or kraut and mustard, and a generic soda(sourced from the then "Foodtown" supermarket adjacent to the cart) for under a buck.

Mar 20, 2013
2chez mike in New Jersey

Traditional English Breakfast

Or Campbell's.

Mar 07, 2013
2chez mike in Home Cooking

Best Burger in LA?

Thank you for the clarification.

Mar 05, 2013
2chez mike in Los Angeles Area

Best Burger in LA?

I think Wolfgang Puck has overextended himself as a chef/restauranteur, as many celebrity chefs/restauranteurs do these days. Trying to be to many things, to too many people.

I've been to his original place "Spago", on Sunset. He actually used to be present in the restaurant and would come to the table to see if everything was satisfactory.

Also, been to many major Hollywood events that were catered by his catering company. Good, but mediocre. Understandable since the servers and cooks had to serve usually over a thousand people, or more, in a considerable rush. Not like you were going to "Spago" or "Chinois On Main" to sit down, relax and dine.

Not complaining, just an observation.

I think Wolfgang Puck is a great personality and still find it very entertaining to watch him sell his gadgets and wares on HSN. :)

Mar 05, 2013
2chez mike in Los Angeles Area

NJ Farmhouse Restaurant?

Was it north, on a hillside, of Rte.33?

Feb 27, 2013
2chez mike in New Jersey

Best Cheap Beer

Is the $8.32 before, or after, tax and return refund charges?

Jan 13, 2013
2chez mike in Beer

Manwich

What is "Manwich" when you really think about it? Nothing more than an overly sweet marinara sauce. These days the sweet coming from HFCS,

Sep 19, 2012
2chez mike in Home Cooking

Best Cheap Beer

"Full Sail Session Lager. 12 pack of stubby 11-oz. bottles"

11 oz. bottles?! What happened to the standard 12 oz. bottle?

Ha ha.

I brought the subject up in another thread here, re: the recent trend in the market of shrinking long standard package sizing.

What's next? 10 oz. bottles?

Where does it end? :)

Sep 08, 2012
2chez mike in Beer

Best Cheap Beer

Last month Ralph's supermarket, in Los Angeles, was offering Port Republic Lager for $9.99 a 30 pack. Haven't seen beer for 33 cents a can since the 1980's. I was hesitant to try at first but then decided to spring for the "light" version. Highly drinkable. Especially during the recent and continuing heat wave. Dry finish. No sweet or acrid aftertaste that can come with cheap beers.

No longer on the shelves, though. Probably a special promotion for overstock.

Sep 08, 2012
2chez mike in Beer

Some Restaurants To Start Charging For Doggie Bags?

Where is something like that served?

Jul 08, 2012
2chez mike in Not About Food

Hamburgers not "beefy" enough

I have found that beef, in general, has lost some it's beefy flavor over the past several decades. Same with chicken and pork. Maybe has something to do with what the stock is fed and how they're raised?

Jul 08, 2012
2chez mike in Home Cooking

New Jersey's best burgers: Where Are They Now?

Went there alot in the 1970's and 1980's. Moved to CA in 1989. Glad to hear it's still there.

Jun 19, 2012
2chez mike in New Jersey

Some Restaurants To Start Charging For Doggie Bags?

I've heard that some restaurants in LA are going to start charging for doggie bag packaging for leftovers. Has anyone else heard anything about this? What do you think? This is one trend whose wings need to be clipped before it gets off the ground.

Jun 14, 2012
2chez mike in Not About Food

Commercial Blue Cheese Dressing

I've tried all the store bought bleu chesse dressings and don't like any of them. When I was younger and my palette less experienced, and less of a chef, I 'd always get Marie's.

Several years ago I had a coupon for LItehouse. It ended up costing like 25 cents, so I gave it a try. I found it too sweet. I don't know why the commercial brands have to add sugar to everything.

These days I just make my own bleu cheese dressing. Sour cream, a little mayo, lemon juice or vinegar, salt and pepper. Or just crumbled blue cheese in a vinagrette. So simple.

On a wedge of cold, compact iceberg lettuce and a few ripe tomato wedges.....Oh Boy!!!

Jun 05, 2011
2chez mike in General Topics

Pork Chops with Cherry Peppers

That's a good simple recipe for "Pork Chops Murphy". I'm making them tonight. However, the potatoes should be par-cooked first, not added raw.

I didn't have any cherry peppers, so I improvised. I took a green pepper, boiled it whole till just soft. Then I sliced it and marinated the slices in vinegar and hot red pepper flakes and sliced garlic at room temp for a couple of hours.

Pork Chops Murphy was a popular dish in Italian restaurants in New Jersey when I used to live there.

Apr 07, 2011
2chez mike in Home Cooking

Ice cream container size question

"The companies are using much thinner cardboard in the middle, plus the cardboard is bigger around, causing a double whammy of pressure and no more round centers on your roll holder."

LOL! I've noticed that, too. A misshapen cardboard center defeats the whole purpose of having the toilet paper on a roll: ease of use.

Feb 02, 2011
2chez mike in General Topics

New Jersey's best burgers: Where Are They Now?

I also remember when What's Your Beef was just a typical, neighborhood lunch counter/coffee shop(don't recall the name) before it opened as What's Your Beef, with the library/antique knick knacks decor, in the mid to late 1960's. The salad bar and ordering your meat by the oz. were very novel concepts, for the area, at the time.

Jan 05, 2011
2chez mike in New Jersey

New Jersey's best burgers: Where Are They Now?

Oops! Got them confused for a moment. Glad BB's is still there. Thanks.

Jan 04, 2011
2chez mike in New Jersey

New Jersey's best burgers: Where Are They Now?

Sad. Barnacle Bill's was originally at the end of a small dock on the property in the mid 1960's. It was just a shack with with maybe a 4-6 stool bar and three or four small tables. I think it was only open during the warm months. The tiny kitchen served a limited menu of burgers, dogs, local steamers and soft shell crab, and fried fish. My used to take me there when I was a kid. The property that the new building is on now was the boat yard where the boats were kept for the winter and scraped and painted.

Jan 04, 2011
2chez mike in New Jersey

New Jersey's best burgers: Where Are They Now?

Are you saying it went downhill or went out of business?

Jan 04, 2011
2chez mike in New Jersey

New Jersey's best burgers: Where Are They Now?

Yes. Barnacle Bill's, What's Your Beef and Hook Line And Sinker are all within a couple of blocks of each other.

I happen to love the cheddar cheese sauce, which is available at all the places I mentioned in my thread topic.

Dec 30, 2010
2chez mike in New Jersey

Ice cream container size question

LOL!

Dec 23, 2010
2chez mike in General Topics