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MGZ's Profile

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Updates from the Shore - Summer 2015

I'm a fan of anyone having fun with New Jersey's Official State Meat-related By-product. There are some fun sandwiches to try.

I've been doing the short hop to Point Pleasant on Sundays lately, but this reminds me that I'm due for a trip up to Exit 109.

2 days ago
MGZ in New Jersey

"Country club casual" dress code. What is it?

"They do definitely have standards"

No exposed genitalia?

Aug 29, 2015
MGZ in Not About Food
1

"Country club casual" dress code. What is it?

"In the UK, we'd call that 'smart casual'."

Perfect.

Aug 29, 2015
MGZ in Not About Food
1

Updates from the Shore - Summer 2015

RB's Farmers' Market is certainly the stand out in the area like the thirteen year old ringer on a kid's little league team. I'm curious though, about breakfast, is Johnny's Pork Roll still serving there?

As to Curlz inquiry, I believe Belmar has a small market set up on Saturdays. There may not be a lot of vendors, but corn's finally very sweet now and there's an abundance of peak tomatoes around.

Aug 29, 2015
MGZ in New Jersey

What We Learn From Old Recipes

Here's a fine read for the other geeks who hold on to, and still page through, old cookbooks as they would a musty volume of a literary classic. Enjoy, and remember, those six pages in Grandma's collection dedicated to squirrel preps weren't included for the "ick" factor.

Aug 29, 2015
MGZ in Food Media & News

Updates from the Shore - Summer 2015

Oh, come on, Joon. You know as well as I do that Asbury isn't the worst. In fact, unless the weight of the never ending construction in Long Branch causes it to sink into the sea, AP will never hold that distinction. Til then it will always have to play Hoboken to LB's Jersey City.

As to the crowds, at least now we're talking about the true immigration crisis in this country. We need to build a massive wall, east of the NJT tracks, and deport anybody along the coast who slept with their air conditioners on last night. But, then again, that idea's been around since the days when Trump humped Marla. . . .

Seriously, however, there doesn't seem to be much disagreement here about which shore town is the best food town. Thinking about it more, the only other candidate I can think of might be Point Pleasant. There have been quite a few new places opening up, and it has the advantage of great seafood markets and a decent place to buy fresh bread. (I was reminded of the "great debate" I stepped into several years ago comparing the food cultures of NY and SF: http://chowhound.chow.com/topics/7452... )

Aug 29, 2015
MGZ in New Jersey

Is sushi supposed to smell at all?

"Is it supposed to have absolutely no odor or taste at all?"

No. It's a piece of fish, not oxygen. What you've described - "very slight salty/fish smell" - sounds right to me.

I think too many times TV "chefs" have been overly lazy in explaining the "fish should have no smell/smell like the sea" thing.

Updates from the Shore - Summer 2015

I suppose, if we're looking at this from a perspective of which Shore town has the best restaurant selection, I'd probably say Asbury Park. The scene is pretty dynamic right now with new places almost constantly injecting excitement and many different types of cuisines generally available. Meanwhile, there are also some long-loved spots still delivering the fare that has kept them in our thoughts (and stomaches) for many years now. I will add, however, that if the "food in general" is intended to include groceries and such, AP's weak shopping selections should merit some point deductions from its overall score.

I'd think there'd be several others offering their thoughts on this subject and look forward to seeing 'em. I'm just sorry that I didn't see your question when it was posted. It's an interesting one to examine.

Aug 28, 2015
MGZ in New Jersey

Do you use garlic powder?

I think our "Jersey" is showing.

Sketchy Stuff We Resort To In Kitchens

Sounds tasty. But, then again, I'm only second generation in my family to walk upright.

Aug 27, 2015
MGZ in Not About Food
1

Sketchy Stuff We Resort To In Kitchens

Nutty Neanderthal?

Aug 27, 2015
MGZ in Not About Food

Boooooo McDonald's

It's kinda funny. I like that.

Aug 27, 2015
MGZ in Food Media & News

Sketchy Stuff We Resort To In Kitchens

Neanderthal.

Boooooo McDonald's

The slogan: "I'm lovin' it your way."

Aug 26, 2015
MGZ in Food Media & News
1

Do you use garlic powder?

Only on a slice of pizza.

Aug 26, 2015
MGZ in Home Cooking

Recipes to recycle dry fried chicken?

Yeah, I was thinking a chicken salad thing works well for such a salvage project. Adding elements like diced celery, onion, even gherkins, reintroduces moisture. Adding mayo fattens things up. Spices/seasoning overcomes the existing blandness.

The big question I still have, however, is how toes one make chicken salad seem more "dinnery"?

Aug 26, 2015
MGZ in Home Cooking

Why Are Millennials So Obsessed With Food?

Either way, when the writers start to try and figure out your kids, just remember, it's part of an ancient, time-honored tradition.

Aug 25, 2015
MGZ in Food Media & News

Why Are Millennials So Obsessed With Food?

Same reasons that Baby Boomer editors produced articles about those same Gen-X-ers, G.I. Generation editors produced writings on the Baby Boomers, the Lost Generation wrote about those G.I.'s, Socrates examined Plato's contemporaries, etc. Hell, such practices probably even shed insight on some of the images on the walls at Pont-d'Arc.

After all, in the end, it's all really just part of seeking an answer to the same timeless question: "Dear god, where did we go wrong???"

Aug 25, 2015
MGZ in Food Media & News
1

Fresh Hatch Chiles

"Horseshoes and Handgrenades" rules are fine.

Aug 24, 2015
MGZ in New Jersey

You Can Eat Carbs

"I eat bread now and then when the time and place calls for it . . . ."

I like that, though I wonder, can "here and now" be considered a "time and place"? "Always and everywhere"?

I've come to accept the fact that, when it comes to good, fresh bread, I have the self-control of: Keith Richards locked in an distillery tasting room, a teenage boy left alone with access to unlimited porn, Bill Cosby in the models' dorm . . . . Well, you get the idea.

Aug 23, 2015
MGZ in Food Media & News
1

Fresh Hatch Chiles

That might not have been from the peppers.

Seriously though, I just had one of those pork roll, egg & cheese "sunnies" from the pie shop in town with big smears of minced, roaster peppers smudged on each bite. That was terrific.

(BTW - I just reviewed this thread. Almost surreal to see that break in the conversation now that it's been three years, huh?)

Aug 23, 2015
MGZ in New Jersey

So did you just wear the stain ?

Exactly. Besides, this is Donald Trump's America - "Mannas are fa loosas."

Aug 23, 2015
MGZ in Not About Food
2

So did you just wear the stain ?

It's just in our DNA. Some of us are blessed with a powerful "edible magnetism".

Besides, if anybody says anything, just tell 'em, "I liked it so much I wanted to preserve a sample to analyze and recreate at home."

Dinner and Deception

Interesting read from a perspective we don't frequently get.

Aug 23, 2015
MGZ in Food Media & News

So did you just wear the stain ?

When you've been wearing your food after what seems like every meal since childhood, you eventually find yourself pretty immune to any embarrassment.

Aug 22, 2015
MGZ in Not About Food
1

Fresh Hatch Chiles

Pretty funny, Missy. I was roasting my peppers yesterday afternoon as well. Didn't make anything too exciting with them yet though.

Aug 22, 2015
MGZ in New Jersey

Phrases You Don't Hear Anymore

Now go and search the Site to see how many of these appear in posts.

Aug 21, 2015
MGZ in Not About Food

You Can Eat Carbs

My maintenance intake is about 3,000 a day lately. I'm thinking about going 50/50 bacon and Twinkies, but I'm not sure which condiment to use on the sandwiches.

Liver on a BBQ

Those just seem like execution errors that can be avoided.

Aug 21, 2015
MGZ in BBQ, Smoking, & Grilling

Caramelized Onions - would like more ways to eat them

I suppose I'd be another vote for the pizza approach, except, I'm often lazy enough to not bother with the final, "assemble and bake" step. Instead, I'll just transfer the onions to a small bowl and serve them with a loaf of good bread, cheeses, sliced meats, olives, etc. Pizza parts, if you will - some assembly may be required.

And, since nobody's said it yet - Steak (or any other grilled meat really).

Aug 21, 2015
MGZ in Home Cooking