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21st bday dinner July 5 Monmouth cty on the water

about 4 hours ago
MGZ in New Jersey

21st bday dinner July 5 Monmouth cty on the water

Well, if you find this Shambhala, let us know?

Otherwise, noting your potential "give points" and/or a link to the blog(s) might help narrow things a bit.

about 5 hours ago
MGZ in New Jersey

A Philosophy of Herbs

That sounds fantastic! (Not to mention being a laudable leap away from the "mint is only for fish" mentality.)

about 8 hours ago
MGZ in Food Media & News

Corned Beef in the oven @ 215* for 8 hours....Very Tender

The only point of cooking the meat to that high a temp is to break down the collagen. I understand the corning process actually does that as well, so taking the brined brisket to that temp will just leave it dry. The 150 to 160 range seems to leave me with a pretty tender hunk of flesh when I smoke corned beef.

about 8 hours ago
MGZ in Home Cooking

A Philosophy of Herbs

Not to make you miss it more, but my Thai Basil plants have really exploded in the past several days. I found myself simply chewing on a few leaves last evening, lost in permutations of what to do with it.

Since I'm sure the suspense is killing you, I wound up just tossing some ribbons in with some peach slices. Delicious (not to mention so easy it bordered on lazy) but a scoop of vanilla ice cream might have made a fine addition.

about 8 hours ago
MGZ in Food Media & News

Updates from the Shore - Summer 2015

Walking past Sunburst today, the pie crust perfume wafting out of the place stalled me. It also reminded me that I needed to update this subthread. After multiple visits and the consequent chance to taste six or seven different offerings, there's little more to say than they truly make great chow.

The owner's commitment to the quality of ingredients ingredients he's bringing in, comes through in the product he is putting out. That kinda food geekery is a welcome addition to my goofy, little town.

One tip, if you find yourself at the counter, a little dumbstruck: consider which fruits are hitting their local, seasonal peaks when ordering, for the best overall bang (for example, think peach, if you go there soon).

about 9 hours ago
MGZ in New Jersey

Help w/ BBQ Baby Back Ribs on a Weber Grill

Good point about lifting the lid.

about 10 hours ago
MGZ in BBQ, Smoking, & Grilling

Help w/ BBQ Baby Back Ribs on a Weber Grill

Liquid in a drip pan will provide no tangible benefit for a short cook like ribs. A mop sauce sprayed on the ribs, on the other hand, can provide a small, additional flavor. It's not essential, but it can be fun. Apple juice and cheap bourbon, for example, is something I've used before.

about 10 hours ago
MGZ in BBQ, Smoking, & Grilling

Salad: America's $300 Million Industry

Perhaps, Bart and Homer were wrong - you can win friends with salad.

1 day ago
MGZ in Food Media & News

Help w/ BBQ Baby Back Ribs on a Weber Grill

You do realize I'm basically just endorsing your approach, right?

A Philosophy of Herbs

Ah,you get that kind of uproar when we let norms discuss things best left to real food geeks.

1 day ago
MGZ in Food Media & News

Green Pea Guacamole Recipe

I'm telling you, those things were terrific. I ate a bag of the chocolate chocolate chip ones with some leftover cheeses (camembert, emmental, and extra-sharp cheddar) and I was happy. Now, I've gotta work on the nacho recipe and some dips.

1 day ago
MGZ in Food Media & News

A Philosophy of Herbs

While the nation continues to struggle with the debate over "Traditional Guacamole", the Gray Lady published another interesting read related to the relevance of tradition in how we think of and prepare food. Me, I'm no purist, open-minded deviance (as well as open-minded deviants) is well within my comfort zone. Yucking someone's yum seems like a bad idea in general, but a horrible one when done based on nothing more than untested belief.

The piece struck even more closely for me since the subject is one I've considered before. I will acknowledge that there are some tried-and-true, classic uses for certain herbs. Rosemary and lamb, basil and tomatoes, mint and bourbon are legendary because they really work; but, that shouldn't mean that rosemary ice cream, basil shrimp, or mint pesto are unavailable. The question coming from this, and worth considering, is: What are the other classic herb/food partnerships?

As to "a philosophy of herbs", I'd say I have at least one tenet: Things that grow together can go together. If my tomatoes aren't ready while the basil is bountiful, I'm happy to use it with the freshly picked eggplant or watermelon. Fundamentally, it's just a seasonality thing, but all that perfectly ripe summer produce sure does seem to find some tasty bonds with the herbs thriving alongside it. Any others?

Or, to put all this another way: How do you herb?*

* Suddenly, I have an urge for the "taste of honey". By the way, look at the song list on this album and tell me Mr. Alpert wasn't a food geek: https://en.wikipedia.org/wiki/Whipped...

1 day ago
MGZ in Food Media & News

Help w/ BBQ Baby Back Ribs on a Weber Grill

Fundamentally, that's solid advice.

My personal preferences are to err on the side of a little less cook (but it is a "feel" thing - the ribs exposing the ends of the bones is worth noting), simply cut the membrane or at least not worry about tearing it all off (still solves the "steam" issue), and not wrapping in foil (merely a loose tent); but, these are all wonky, little issues best left unconsidered when just beginning.

Green Pea Guacamole Recipe

I would eat it in a boat.
And I would eat it with a goat.
And I will eat it in the rain.
And in the dark. And on a train.
And in a car. And in a tree.

So I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse.
And I will eat it here and there.
In other words, I'll gladly try it anywhere.

Green Pea Guacamole Recipe

I hope you still feel that way when I finally get around to posting about my experiments with Cookie Chips.

http://hannahmax.com/single-flavor-pa...

Jul 02, 2015
MGZ in Food Media & News
1

Green Pea Guacamole Recipe

"I Made the Pea Guac. It wasn’t that bad. But it did help me understand why it made people so angry."

http://www.theatlantic.com/health/arc...

Green Pea Guacamole Recipe

Excellent! Another smile for me.

Freakonomics » Is It Okay for Restaurants to Racially Profile Their Employees? A New Freakonomics Radio Episode

"Sometimes language is a requirement."

Yes. The law clearly states that and permits it. That's not the area of contention.

As explained by the lawyer from the EEOC:

"We sued a Houston restaurant, which was supposed to be an upscale Mexican restaurant that fired already-hired servers, one of whom was African-American, one of whom was Vietnamese, because they quote “didn’t speak Spanish.” But it had an extremely diverse group of patrons. It certainly didn’t have only a Spanish-speaking group of patrons. And the reason of not speaking Spanish was . . . a pretext to make sure that all of their servers were Hispanic, again to sort of fit in with the theme. And this is not legal. I mean, for any restaurant, or any employer to put in a requirement like a language requirement, it has to be and this is the legal phrase of art, “JOB-RELATED AND CONSISTENT WITH BUSINESS NECESSITY.” And IN MOST INSTANCES, it is NOT job-related and consistent with business necessity.

"I want to make very clear that whether or not the E.E.O.C. has in fact sued anybody we don’t condone hiring SOLELY ON THE BASIS OF ETHNICITY. THAT IS ILLEGAL. You cannot decide we’re a Chinese restaurant, we only want Chinese, or we’re a Mexican restaurant, we only want Latinos. And maybe we need to step up our outreach to specific ethnic chambers of commerce if they exist, or different organizations of restaurant owners and let them know what is and is not against the law." (emphasis added)

Jul 02, 2015
MGZ in Food Media & News

Green Pea Guacamole Recipe

Seems like a super cool idea to me. Though, I think I might like more heat than the recipe provides.

It's funny to watch people outside our little food geek realm comment - showing their various levels of "foodie-ness" and all. Around here, it's really just another split in our ongoing pre- v. de- scriptivist debate. Peas in guac? Beans in chili? Cheese on fish? This is our bread and butter after all.

Gotta admit, however, I do derive a smile from the views of those who are pro "traditional" guacamole, but not marriage.

Chic Fil A highest rated fast food

Well, there's no argument that things have not changed, and I'll confess to limited experience with chain cuisine, but that "higher quality food" still pretty much seems like swept dirt to me.

Jul 02, 2015
MGZ in Chains

Chic Fil A highest rated fast food

Not lost on me. It's the "graduating with honors from your homeschool class" award.

Though I would add, slightly tangentially to the instant discussion, that Chic-fil-A has a remarkably loyal customer base. Not just in terms of repeat visits, but in terms of the way they speak of the place.

Jul 02, 2015
MGZ in Chains

Millennials are obsessed with Whole 30, the ‘cultish’ fad diet taking over Instagram and Pinterest

Thirty days is a lot of time to endure sober.

Jul 01, 2015
MGZ in Food Media & News
1

Juice Contract

I always give 'em mine.

Asian in Monmouth County

I think you're correct, cantkick, not much has really changed. I'd add one new place to those already noted: Vietnam Bistro in Howell http://vietnambistrohowell.com Also, I'll second (or third) the nod to Kazu in Freehold.

Jul 01, 2015
MGZ in New Jersey

For a Better Steak, Cook Directly on Charcoal

Well, I've done my fair share of outdoor cooking and experimented with all sorts of techniques and platforms, but, unlike some of the commenters on the NYT thread, I've never seen or tried this with meat. This old 'hound's game for trying a new trick, anybody else interested or have experiences to relate?

Jun 30, 2015
MGZ in BBQ, Smoking, & Grilling

Juice Contract

I found a couple giggles in this piece. Figured it worth a share.

America’s Most Obese States Tend to Have One Thing in Common

Only on a few issues.

Freakonomics » Is It Okay for Restaurants to Racially Profile Their Employees? A New Freakonomics Radio Episode

Interesting read (I had to settle for the transcript). Thanks for the heads up, ej.

Jun 27, 2015
MGZ in Food Media & News
1

27 Rainbow Recipes To Make With Pride

I do.

Jun 26, 2015
MGZ in Food Media & News