MGZ's Profile

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Catch- A restaurant star is born in Red Bank. WOW!!

"[T]hat's outrageous."

Depends on how good it is, no?

about 20 hours ago
MGZ in New Jersey

Our loves we will not admit

Fruitcake is about a year or two away from becoming the subject of mainstream cooking show episodes and on an Oprah favorite things list. This year it seems to be getting some momentum with the more hardcore food dorks. Our battle to remove its laughingstock designation is almost over. Someday we'll be bitching about its popularity again and enduring the lousy versions that caused its fall from grace.

2 days ago
MGZ in General Topics
1

New Profile Setting: Collapse Previously Read Comments (also defaults to "See All" page)

This thread's become the ultimate game of food geek hacky sack. Glad I decided to watch.

Why I hate Christmas

Yeah, sure, the over-commercialization's a bitch and there's a point where the "open-minded" forget that we helped scare some into actually believing there's a "War on Christmas." In the end, however, the winter buying season is necessary for the good of the American economy and the back and forth of the dialectic is good for it's soul. There are lessons to be taken from it all, even if they are as simple as realizing that one can participate on one's own terms - find and retain one's own joy. The big box stores are finally closed for the day and we don't have to drink the egg nog.

Merry Christmas, Puffin. I sincerely hope 2015 is a year full of perfect produce and prolific posting for you.

Dec 23, 2014
MGZ in General Topics
1

Our loves we will not admit

A piece of unsolicited advice. When in such a situation, think carefully before uttering the words, "Oh no, not normal, just common."

Do Different Types of Alcohol Cause you to Act Differently?

Damn you and this old thread popping back up. Once again I'm hearing that goofy-ass Joe Nichols song in my head:

"Them panty hose ain't gonna last too long
If the DJ puts Bon Jovi on
She might come home in a table cloth
Yeah, tequila makes her clothes fall off"*

Even worse, now I'm being lead to those inevitable thoughts of why I get such a shameful pleasure out of so many puerile, country songs. They're like aural Twinkies. Just when I'm comfortably ensconced in my Northeastern, intellectual Fortress of Solitude - safe from the horrors of all things Red State - Toby Keith writes a song like "Weed with Willie" or I hear Loretta Lynn's old classic "You're the Reason Our Kids Are So Ugly."

Dear God, somebody stop me before I fill a cooler with Busch cans. When I drink those, I go to WalMart.

* For those who wanna hear what I mean: https://www.youtube.com/watch?v=Nj270... (My apologies for the cheesy video.)

Dec 23, 2014
MGZ in Spirits
2

Our loves we will not admit

Warming the cheese to soften it might have been a bit of lily gilding, but it worked for me.

Dec 22, 2014
MGZ in General Topics

Our loves we will not admit

As does anyone with great taste! This year, I discovered the glory that is a slice with some chunks of blue cheese gently melted on it.

Dec 22, 2014
MGZ in General Topics
1

New Profile Setting: Collapse Previously Read Comments (also defaults to "See All" page)

F is for a pack of Fig Newtons
bought late at a convenience store
With aspirins and bubbly water
For tomorrow we must celebrate more

Dec 22, 2014
MGZ in Home Cooking
1

What do you not order in restaurants...

I can't say I have any real standing rules against ordering anything, but if I'm gonna try the pulled pork sandwich or brisket, it's a safe bet that there's a wisp of blue smoke rising up from behind the joint and a line at the door.

Dec 21, 2014
MGZ in General Topics

New York Strip Roast?

As usual, Professor fourunder's here with Solomonic advice about roasting meat.

I had tremendous success with a NY Strip roast in a 225 degree oven. I stopped it at an internal temp just north of 115 so I could give it a quick "flame treatment" over some oak coals I had raging on the grill - just enough to crisp the outer flesh a bit. Admittedly, I lack your patience, my friend, so I probably started carving after only a 35 to 45 minute rest.

It does make a fine roast and a pretty dramatic looking alternative to individual steaks. Though, in the end, I did cut some rather thick slices for us.

Dec 21, 2014
MGZ in Home Cooking

It's In The Water

I'm afraid I don't really know where to tell you to look either. I do think that sunshine is correct about the information being more readily available at the local level - at least I'm pretty sure that I've seen it that way in the US. Nevertheless, I think it's a great project you're undertaking and hope that you share any results with us. I'm a believer in the "water can make the difference" notion (although someone's bound to post one of those studies/stories about how NY water doesn't matter to pizza/bagels).

God Luck. Viva Waterroir!

Dec 21, 2014
MGZ in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

Good point. Their Ghost Pepper sauce can lead to an unsound mind as well.

Dec 20, 2014
MGZ in General Topics

New Profile Setting: Collapse Previously Read Comments (also defaults to "See All" page)

When a new post is added to a thread it gets "bumped" to the top of the particular Board and Community pages. That way, it does not get lost with all the other, older threads where it is less likely to be seen.

Dec 20, 2014
MGZ in Home Cooking
2

Cheapest Heat (as in chili preppers/hot sauces)?

Be gentle. It's hard to remove that stuff.

Dec 19, 2014
MGZ in General Topics
1

Dear Santa, . . .

I've never had a buzz so slight that it could be completely killed. I'd actually be thrilled if a loved one did something like that in lieu of giving me a gift. It has the added advantage of permitting me to avoid having to find room in my closet and wondering if I need to wear whatever it is the next time I see them.

Merry Christmas to you and your family. Cheers!

Dec 19, 2014
MGZ in General Topics

Cheapest Heat (as in chili preppers/hot sauces)?

My gut reaction to the OP was to suggest fresh or dried chiles. Super cheap and super hot. Always works for me (and I'm comfortable with "dare" levels of heat). Nevertheless, thirty bucks for a pound of ground, dried habanero is an amazingly cheap source of capsaicin. I'm not sure most folks realize how far a pound of powder goes when using half a teaspoon at a time (unless they were young, rich, and living in LA during the 80s).

Dec 19, 2014
MGZ in General Topics

Dear Santa, . . .

Sure. It's late. I know. The thing is, my annual letter to the Kringle's was just yesterday returned to me with the mail (something about how, due to budgetary cutbacks, the US Postal Service no longer makes deliveries above 75 degrees North latitude - Thanks a lot, Voters). So, it's up to the Internet to get my missive through.

This year, I'm really hoping to get one of those "______ of the Month Club" thingys. I used to think they were kinda lame, but, I don't know, as I've gotten older, the idea of having a perishable item show up at my doorstep every thirty days has growing appeal. I'm pulling most for "cheese" or "steak," but I'm pretty open-minded (and easily swayed to other thoughts). Bacon would be fine (although reaching a Kardashian-like level of over-popularity), and, obviously, jellies would be pretty sweet.

Also, I'd like a gift certificate to one or more online spice emporiums. Even the Sea Salt Superstore would be cool. Somehow, it's just more fun to spend other people's money when having Kaffir lime leaves overnighted from Thailand or experimenting to determine how much difference there really is to various black peppercorns.

A truffle big enough to put on a tee (or, at least, print the word "Titleist" on.

Some old cookbooks would likewise be very welcome and appreciated. I get a real kick out of the time machine quality of 'em. Bonus, if they are old enough to include recipes for squirrel and/or contain a chapter devoted to cleaning freshly felled waterfowl.

I don't want to seem too greedy, so I should probably just stop there. Nevertheless, Mr. Claus, you and I go pretty far back (and there was that time I helped Dasher and Vixen out with that little "thing" in Springfield - I'm sure you recall). So, if you, let's say "accidentally," left those North Korean hackers stuck in my chimney next Wednesday night, I'll take it from there*

So, what about you folks? What do you want to see under the tree? What would be worth the scotch tape and nine dollar paper wrapping for my fellow food geeks?**

* Not the Sony ones. Hell, I don't care about them - it's a James Franco movie for chrissakes. I want the Chowhound ones, OK?

** If I missed the 2014 version of the wish list, I'm sorry. I did look for it. Feel free to post a link so I can record my desires there. I need to get my message to the jolly old man.

Dec 19, 2014
MGZ in General Topics

Red Bank Redux

I live in Manasquan. Perception of distances can be altered when looking inland from the beach. Manhattan means a walk and a chance to do some reading. Arch Street's offerings are plenty and merely an hour west.

Dec 18, 2014
MGZ in New Jersey

Red Bank Redux

Thanks. It may have been a paillard. You're likely correct. I was mostly just a drooling spectator at that point - defenseless after surrendering our menus.

(jrv's fix should help you with the Site problems/changes.)

Dec 18, 2014
MGZ in New Jersey

Red Bank Redux

We have not. I'm afraid AH often falls into a weird, remote, black hole-ish, no man's land for us. Although it's not that far away, geographically, it takes so much time to get there that I wind up feeling like a train to The City or a drive to Philadelphia would be less taxing.

Dec 18, 2014
MGZ in New Jersey

Red Bank Redux

We recently stopped into Patrizia's (26 Broad) for salads and a pizza and I'm now quite interested in going back. The pizza was very interesting, quite tasty, and having a crust much thicker than that I'd ever experienced on a pie made in a wood-fired oven (closer to what you'd expect at Mr. Pizza Slice than Porta or Massuto's).

Truth is, it was seeing the Veal Chop Milanese delivered to a couple of other tables that has me most interested in returning soon. Anyone else have any recent experiences with this refitted restaurant?*

*My apologies if I missed other discussion of the place herein.

Dec 18, 2014
MGZ in New Jersey

CH has changed - WHY?

Thanks. But you ate all the popcorn.

Dec 18, 2014
MGZ in Site Talk
1

Servers who pick up dishes but not flatware between courses: was I rude to bring this up?

So, when service is substandard, it's the server's fault? When you disapprove of attire, it's the wearer's fault? And, when you think your message is misunderstood, it's the reader's fault? Got it.

It reminds me of what has become the contemporary, public apology: "I am sorry if anyone took offense . . . ." It lacks any acceptance of being a part in the problem - any self-awareness. It's sad to see that so many folks lack the courage to simply say, "I am sorry I offended you."*

On the upside, I'm starting to think the recovery is almost complete. I mean, between the roll back of Dodd-Frank, Dick Cheney being let out of his sarcophagus over the weekend, and a return of the Bourgeois viewpoint on service issues to Chowhound, it almost feels like Lehman is still solvent.

* I guess it would be too much to hope for that a public person actually just admit, "I was wrong." Although, I guess that way they'd prevent themselves from having the fallback of "I was just kidding. Didn't you get it?"

Dec 18, 2014
MGZ in Not About Food

CH has changed - WHY?

Thank you. Even the "official" thread on the subject was too unwieldy.

Dec 18, 2014
MGZ in Site Talk
2

My family situation/pink pork

If you ever figure out a foolproof way to confront ignorance without creating offense, please share it with us?

Servers who pick up dishes but not flatware between courses: was I rude to bring this up?

"Progress is directionless, what is today, is simply later in time."

Progress is not directionless. By both definition and derivation progress moves forward. It follows the path of reason. As it encounters experiences, reason leads it to knowledge, which it then continues to follow to understanding. Ever forward progress continues, it accrues more understanding, which, in turn, permits reason's path to extend ever further.

This is the story of humankind. This excursion of accumulation is collective in nature. That's why we're compelled to return to the cave to expose the shadows on the wall. That's why you and I can have this conversation; the ideas, the words, the platform itself, are all products of the progressions reason has permitted. Most importantly, that's why today is not just "simply later in time." It's 'greater' in time for it has been imbued by the mutual exposure to all 'todays' that preceded it.

Lest my optimism concerning humanity create any confusion, I'll confess to having felt revulsion at elements of American society. There are those who cling to the idea that you can put the steak back into the cow and it is tempting to use their ignorance as an excuse to celebrate one's own greatness and accomplishment. Ego, after all, is real - and can become quite strong and hard after being stroked long enough. In the end, however, there are no winners and losers, only a final breath - it's not a game, it's a journey. A journey that leads us all to the same place; the best we can really do is help clear some of the undergrowth we encounter on the way.

That being said, the fuck do I know? I'm just a guy who loves to play with his food, to eat and drink, and gather to break bread and talk about the things he knows and loves with his friends. Please forgive the elbows on the table.

Dec 17, 2014
MGZ in Not About Food

Servers who pick up dishes but not flatware between courses: was I rude to bring this up?

Thanks. Just put it on the table.

Dec 16, 2014
MGZ in Not About Food
1

Servers who pick up dishes but not flatware between courses: was I rude to bring this up?

You're right (and I'll ignore that my edit window's still open).

Dec 16, 2014
MGZ in Not About Food

Servers who pick up dishes but not flatware between courses: was I rude to bring this up?

Oh, that idyllic "girl in the back of a flat bed ford." Damned if that doesn't just ooze with innocent sexiness and dance in a found man's dreams . . . .

Dec 16, 2014
MGZ in Not About Food