MGZ's Profile

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Salad: America's $300 Million Industry

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

about 18 hours 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?

about 19 hours ago
MGZ in BBQ, Smoking, & Grilling

A Philosophy of Herbs

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

about 19 hours 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.

about 20 hours 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...

about 20 hours 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.

about 20 hours ago
MGZ in BBQ, Smoking, & Grilling

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...

1 day ago
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)

2 days ago
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.

2 days ago
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.

2 days ago
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

27 Rainbow Recipes To Make With Pride

I thought it worked on both levels.

Jun 26, 2015
MGZ in Food Media & News
1

27 Rainbow Recipes To Make With Pride

Well, whatever it is looks good enough to eat.

Jun 26, 2015
MGZ in Food Media & News

27 Rainbow Recipes To Make With Pride

I meant the cake.

Jun 26, 2015
MGZ in Food Media & News

27 Rainbow Recipes To Make With Pride

It may be a bad week for bigotry, but it seems to be a great day for cake. Any explanation?

Jun 26, 2015
MGZ in Food Media & News

More Information on Tags and Upcoming Beta

"They'll always live within a community and can be found via search."

I think Governor Cuomo said something similar a couple weeks ago about those escaped convicts.

When to get lunch/a snack on this trip?

I'll leave aside consideration of any of the advice you've already received and simply explain what I'd do in your shoes:

* The day before, procure some cured meat, a piece of cheese, and a little dried fruit. Whatever combination I happen to be fancying at the time (cappicolla, a triple creme, and figs sound good at present).

* The morning of, stop on the way to the airport and grab the best loaf of bread/roll I could get to without significant trouble. Maybe grab a cup of coffee (for now) and a plastic spoon (for later).

* Eat wherever and whenever the pangs strike (except, perhaps, while boarding). More than once is not out of the question.

* Enjoy my vacation with family to the best of my ability without my first words to them being, "I'm starving. Whaddaya got to eat?"

Jun 26, 2015
MGZ in General Topics

Steakhouse dress code

I'd suggest simply checking a baseball hat. It's usually quite entertaining when you hand it over without any semblance of irony.

Jun 26, 2015
MGZ in Manhattan
1

Steakhouse dress code

I'm prone to dress like your friend, but the thing is with most of the places that might come to mind in answer to your question and/or already mentioned, it's really just up to him. As you're aware, nobody's going to kick him out or force him into a dirty, ill-fitting sportscoat anymore, the question is really his own tolerance level for sticking out (and, apparently, your's). The difference is between being someone who "doesn't give a shit" and being someone who prefers to appear as if he "doesn't give a shit". If your friend's the former, basically any place is fine; if the latter, I'd strike Quality Meats and Wolfgang's (at least the Park Ave. location that I've been to).

This thread brought to mind a recent piece in the New Yorker's 'Talk of the Town' about Aby Rosen and it's implicit commentary on the state of the City.

"The Four Seasons’ lease expires in July, 2016, with the rent going from twenty dollars per square foot to a hundred and five; the restaurant’s owners will be taking their operation elsewhere. Rosen has seized the chance to do some refurbishing; his new restaurant will feature nouvelle food—'How many times can you eat Dover sole and creamed spinach?' Referring to himself in the third person, he added, “It’s not like Aby’s doing an Indian or a Chinese restaurant.” Rosen also hopes to expand the clientele. 'You want to have the guy coming to the Four Seasons who has the ripped jeans and a T-shirt equally as much as you want the guy with the Tom Ford suit,' he said. 'Because the guy with the jeans, I promise you, has a lot more money.'

http://www.newyorker.com/magazine/201...

Jun 26, 2015
MGZ in Manhattan