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MGZ's Profile

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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.

about 10 hours ago
MGZ in General Topics
2

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.

about 15 hours ago
MGZ in New Jersey

Do you use garlic powder?

I think our "Jersey" is showing.

1 day ago
MGZ in Home Cooking
1

Sketchy Stuff We Resort To In Kitchens

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

1 day ago
MGZ in Not About Food

Sketchy Stuff We Resort To In Kitchens

Nutty Neanderthal?

1 day ago
MGZ in Not About Food

Boooooo McDonald's

It's kinda funny. I like that.

1 day ago
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

Our perception of "authenticity"

"You could probably talk yourself into believing just about anything."

Not just yourself.

Aug 20, 2015
MGZ in General Topics
1

‘Diving for Scallops’

Yeah, it's one of those things I'd still like to do. I'm thinking I probably shouldn't wait too much longer.

Aug 20, 2015
MGZ in Food Media & News

Our perception of "authenticity"

"[S]o while they are authentic Japanese crepe, they are not traditional."

I think that's more of an issue of syntax and clarity in thought presentation. Is "traditional" referring to the "Japanese crepe", which need not be long-lived to me created the way "it always has"? Or, is it referring to the question of whether a crepe is "traditionally" Japanese?

Aug 19, 2015
MGZ in General Topics

Our perception of "authenticity"

"What I was saying is that there are some boundaries of a dish at a given time."

Of course, but that brings us back to the shorthand usage for the word "authentic" and its value for comparative/categorization purposes. Those "boundaries" are fundamentally what I was saying with "commonalities within a group of similar things, tacitly accepted and temporally agreed upon practices and notions." Since boundaries permit a range, variations exist, both inside and outside of it. Those inside are "authentic", while those outside are not - the shorthand application at work. Nevertheless, as with the deployment of any shorthand, there has to be context constructed for it to have meaning.

Authenticity in it's definitional, "indisputably genuine" sense, however, would require not having the existence of variations in a range; since, inherently, the variations exemplify dispute.

Well, I think I lost count of the angels on this pin, but, I'm really just coming back to the same thing I said to Phil this morning, "there remains, in all but the [most limited] of instances, a better way to convey the thought without that particular term."

Aug 19, 2015
MGZ in General Topics

Our perception of "authenticity"

As cresyd noted, it seems you're seeking to use the term as a shorthand for categorization purposes. Its meaning dependent, therefore, upon comparison. Definitionally speaking, however, the term requires "indisputable genuineness" - a notion carrying a degree of singularity. Off the bat, I'd say there is no such thing as an authentic Cantonese restaurant in DC simply because it's in DC. As practically any restaurant thread on this Site will illustrate, indisputability is a high hurdle to overcome.

That being said, I'll note that the mere fact that we can define something does not mean it's possible to achieve it. "Perfection" comes to mind.

Aug 19, 2015
MGZ in General Topics
1

Phrases You Don't Hear Anymore

I'm still prone to use "wing and a prayer" in conversation - plus, there's Ry Cooder's cool song: https://www.youtube.com/watch?v=DU9C7...

Another one I still drop is "good enough for government work" (and the "good enough for rock and roll" variant).

*

Now, I feel old . . . .

Aug 19, 2015
MGZ in Not About Food