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Corned beef hash recipe I can make in the UK

1. Is this the "old Mary Kitchen" you're talking about?
http://www.hormel.com/Brands/Hormel-Mary-Kitchen-Hash.aspx

2. are you thinking of making hash with "real" corned beef or with tinned corned beef.

If you're loking for something like #1, you'd get a closer approximation with tinned corned beef.

With that said, I'm thinking tinned corned beef is the same world-wide (UK, USA, UAE, USSR, wherever), this stuff
https://www.google.com/search?lr&...

Simply cube some potatoes, cook (boil or microwave) until almost done. Meanwhile, warm tin of corned beef hash in pan, breaking up.
Add the semi-cooked potatoes, maybe add some water to bring everything together, simmer until desired consistency (dog-food like) and voila.

Making it from "real" corned beef not that much different, maybe add onions to pan before chopped beef, but the consistency'll be very different.

Apr 16, 2014
porker in Home Cooking

why so confusing to pay @ katz deli

Its an attempt to disract you while charging very high prices.
{;-/)

Apr 16, 2014
porker in Manhattan
1

First time smoking and making a brisket

Thanks, MGZ.
Many say brisket is the "king" of BBQ (although I'd argue whole hog, but I digress), but in my experience, its also one of the tougher nuts to crack.
Its a relatively big chunk of meat, requiring plenty of time and some attention. Both of which can be somewhat bewildering to a newcomer.
If the result isn't great, you're left wondering where did I go wrong and is it really worth it? (almost like my love life...)

If you don't have the luxury of growing up within a BBQing family, you'll have the luxury of trial by fire.

Apr 15, 2014
porker in BBQ, Smoking, & Grilling

First time smoking and making a brisket

I think some fine folks are giving you some good advice.

I'm from the northern side of the US/CAN border and started smoking in the '80s. Nobody I knew smoked - our idea of BBQ was grilling.
This was also in the dark days before the newfangled interweb (gasp!).
So it was a lot of trial and mostly error, lotsa disapointment, frustration, and disappointment.
Took awhile before I got something OK, longer to 'good', and longer still to real BBQ.

Today, everyone has a wealth of info at their fingertips, which puts you a bit ahead of the curve.

However, BBQ is still an art with many, many variables.
So what am I trying to say (I lost my train of thought there...)
Oh yeah, I hope your brisket search is successful!
If its not, don't throw in the towel - the road to good Q is not necessarily straight and sometimes bumpy. Just have a fun trip!

Apr 15, 2014
porker in BBQ, Smoking, & Grilling

Is a hot dog a sandwich?

There must be a "is a tomato a fruit or a vegetable" thread somewhere where some dumbass, pig-headed guy insists it a vegetable.
(said guy might even argue serving fruit to his buddies...)
{;-/)

Apr 15, 2014
porker in General Topics

Is a hot dog a sandwich?

I mentioned a scenario somewhere up a ways...
invite your buddies over for some sandwiches, but serve them hot dogs instead.
Your buddies would say "I thought you said we were having sandwiches?"
You might retort "We *are* having sandwiches."
The ignorant buddies would say "No, we're having hot dogs."
To which you can quote Webster, Oxford, Cambridge, or Thoreau.
Me thinks the buddies might not understand....
(perhaps mention that you were serving hot dogs *as* sandwiches and they might nod knowingly...or not)

Define a sandwich how you wish, people will innately know a hot dog from a sandwich.

Apr 14, 2014
porker in General Topics
2

Is a hot dog a sandwich?

Perhaps you didn't see my post above where I refer directly to your post?

That Wikipedia entry is shaky...

"served as a sandwich"...shit, I can put some tar paper between a couple of bowling balls and serve it "as a sandwich".....

I'm just sayin.

Apr 14, 2014
porker in General Topics

Egg entrees for egg haters?

The CSA will likely offer the following substitutes:

-dairy product (your choice)

-soy beans

-nuts

{;-/)

Apr 14, 2014
porker in Home Cooking

Recommendations for June in Montreal

My 2c on pizza would be Amelios, #14 on Fintastic's list.
Its BYOB, not high end (its not 2for1 either).
It may not be a destination pizza place for out-of-towners (although such a place might not exist), but it can fit the bill for two couples shooting the breeze over vino and good pizza.
No reservations, shortish line-ups for weekend dinners (I don't know about mid-week wait times).
http://ameliospizza.com/Amelios/Bienv...

Apr 14, 2014
porker in Quebec (inc. Montreal)

Recommendations for June in Montreal

Hows the Courcelle doing these days Bob?
I stopped in twice since the country tavern redux. I couldn't give it a fair shake since I was totally bummed out for losing the old-time brasserie.

Apr 13, 2014
porker in Quebec (inc. Montreal)

Egg entrees for egg haters?

What about the egg white only. It tastes a whole lot less like an egg than the yellow. Side benefit, lower in fat...

Apr 13, 2014
porker in Home Cooking

Is a hot dog a sandwich?

I think we're getting it backward; its not defining a sandwich so much as defining the hot dog.

But since you ask, it runs along something already stated above:
...meat between bread, yadee-ya,...except for the hot dog.
{;-/)

I dunno, perhaps theres an ideal model which would universally be recognized as sandwich. Variants might be close to the model and as such can be considered sandwich; its closer to the sandwich ideal than other ideals, so people are comfy in their assessment.

I think hot dog is along the fringe at best, within our concept of the sandwich ideal.
Not only that, we lack another comparable ideal to which to compare the hot dog.
These two factors make people comfortable in considering or assuming hot dog as sandwich.

But nay say I, it is too far from the ideal to be considered sandwich.
So what IS it you may ask. This I am still working through, but there might not yet be a definitive answer.

Perhaps we have it all wrong. Perhaps we're asking the wrong question.
Maybe asking if the hot dog is a sandwich is akin to asking if the hot dog is a tree...or a fish, or a rock, or whatever.

Perhaps hot dog is an iconic ideal, separate from sandwich. Then we'd be asking things like is a pogo (corn dog) a hot dog...or is an italian sausage submarine a hot dog.

I'm just sayin...

Apr 13, 2014
porker in General Topics

Egg entrees for egg haters?

Seems to me eggs are "front & center and right up in your face" in egg foo young...

Apr 13, 2014
porker in Home Cooking
1

Commander's Palace Brunch - a la carte?

I assume it will be your first time at Commander's?

My suggestion would be to shrug off that loooong TO winter, head to NO, keep your wonderful Easter Sunday res at Commander's and simply ENJOY yourselves.

Don't let any worries, founded or not, get in the way - let yourself go and savor.

Apr 12, 2014
porker in New Orleans

Commander's Palace Brunch - a la carte?

I think buttered already has the res.

Apr 12, 2014
porker in New Orleans

How often do you drink alcoholic drinks?

Even if its a small 26-ouncer?
Besides, I don't even like scotch.

Apr 12, 2014
porker in General Topics

BBQ Sud Ouest corner of Notre Dame & Greene

This place was mentioned by Siumaieater in the opening/closing thread awhile back.

Passed by on our way to Atwater Market this afternoon and it looked very promising.
While shopping, we decided to forego grilling for supper and pick up BBQ take-out instead.

Very small, cool space and the prep/cooking/serving areas seemed to be well thought-out. The menu isn't clear at first, takes a bit of studying to figure it out. They have take-out style menus as well as a board behind the serving counter.

Although theres salads (cole-slaw based with condiments and topped with meat), chili, wings, and stuffed baked potatoes, the mains are BBQed pork side ribs, BBQed beef ribs, and rotisserie chicken.

After figuring what to order (the rib tasting dinner: 2 half racks of pork ribs, 2 half racks of beef ribs, 4 servings of potatoes, 4 salads (cole & potato), 4 pieces of corn on the cob, and buns) we got in line.

Everyone in line has to: order, receive their food, pay for their order. Only then can the next person can begin the process over. It was frustrating (but hey, they're new, right? Open 2 months).

While waiting for our food, we had a beer and 1/2 bottle of wine (nice selection of imported beers - Singha, Red Stripe, Baltika 7 to name a few all $5.45) and looked around...

Their rotisserie is gas, seemingly nothing to write home about, chicken looked OK.
I could see the ribs and smell the smoke, but I couldn't tell exactly where they did the BBQing...downstairs or in the back maybe? Decorating one wall was generic gallon jugs of "general tao", "Asiatique", and "Buffalo XXX". Guess the wing flavors? Yep, general tao, style Asiatique, etc. I dunno, seemed goofy to decorate with pre-made sauces.
Another small item was watching the cook pull pre-made, pre-packaged chopped cabbage/carrot out of a bag. OK, you use pre-chopped stuff for your 'slaw, no prob, but do you have to advertise it?

They have a coupla nice touches: they serve in-house food plopped on butcher paper on a round tray. Some items are served simply in a big metal scoop.

Our food was ready and off we went.
OK, takeout might not be the best way to judge a restaurant, but I don't think it would have mattered otherwise.
We asked for the ribs with sauce on the side instead of on them (they usually squeeze sauce on the ribs just before serving). We wanted to try them on their own merit.
Both pieces of pork ribs were from the tail end of the rack - small triangular piece. OK, if you get one order, it might be luck of the draw to get these small ribs, but 2 in 2 orders? seemed skimpy. The ribs were way over done, they just fell apart, looking more like pulled pork than ribs. They were moist, but tasted only of paprika, no BBQ flavor. I think they spent way too much time in the altosham warmer.
The beef ribs were nice-size portions, 4 ribs each, buts that's the best I can say about them. The edges were dry, between the bones moist, but again, lacking BBQ. Again, I think old age in the altosham...
The potatoes were not bad, potato salad good, corn good (although the menu shows them grilled, they're simply boiled).
Had the ribs been good, it would have good value at $36 (a SINGLE half rack of rib dinner is $17-$20 - this is equivalent to 4 of these), but alas the ribs were a let down.

Mrs. porker made a sandwich with the pork rib meat in sauce with coleslaw. THAT was much better than the ribs alone. I dipped the beef meat into a coupla sauces and it helped a lot.

I think these folks make very good sandwiches (they have 7 kinds including wraps, running $7-$9 ), they're generous with the meat and have lotsa condiments available.

Too bad they fall short (to me) on the ribs. And dangnabbit I had high hopes for their beef ribs!

Apr 12, 2014
porker in Quebec (inc. Montreal)

Is a hot dog a sandwich?

Whoa wait a minute.
jpc's quote is an exact cut & paste from wiki (except for fonts) and it says "...served in a sliced bun as a sandwich."
It doesn't say "its a sandwich", it says its "served...as a sandwich."

You can dress a man up AS a woman, but it don't make it a woman.
You can serve tofu AS chicken, but it don't make it chicken.

Apr 12, 2014
porker in General Topics
1

Is a hot dog a sandwich?

I don't know about jpc, but I'm pretty sure its solid; I looked it up on Wikipedia and yeah, they say its the greatest.

Apr 12, 2014
porker in General Topics

Touristy Spots Worth Visiting

I cringe, but teenagers seem to like anything in Times Square - Bubba Gump, Hardrock, Hershey's, etc. As Pookipichu says, maybe don't eat there, but take a few picts.

Walk Brooklyn Bridge: #1.

Grand Central Oyster Bar #1+: seeing GCS is a worthy stop, touristy or otherwise.

Juniors for cheesecake (they have an outlet in the GCS food court as well as in Times Square).

From Katz, maybe walk through the LES, hitting up some dive bars on way to Chinatown & Little Italy.
Edit:she's only 15..skip the dive bar part.

Apr 12, 2014
porker in Manhattan

Touristy Spots Worth Visiting

D-I-R-T-Y water hot dog.
YES.
Location arbitrary.

Apr 12, 2014
porker in Manhattan

Touristy Spots Worth Visiting

It almost is (a sticky).

Apr 12, 2014
porker in Manhattan

Egg entrees for egg haters?

Chinese "lobster sauce" can have plenty of egg if you want: pork hash sautéed with black bean, garlic, oyster sauce, chicken broth, thickened with corn starch slurry, then stir in beaten eggs. They add texture more than flavor.

Besides egg drop, almost any type of Asian soup can have some beaten egg drizzled in (ramen, pho, etc).

Spanish tortilla is basically egg and potato, but surprisingly doesn't taste eggy.

Some people don't like eggs in general, but enjoy them pickled.

A fried, sunny-side up egg in a sandwich (pastrami on toasted rye, hamburger, etc) can add amazing texture (and the taste gets transformed).

The fried rice suggestions are good (I like doing the egg in the microwave before adding to the rice).

Apr 12, 2014
porker in Home Cooking

Canning tomatoes and I don't have citric acid

"Mankind will survive quite a lot. It's individuals who sometimes die when things go awry"

I like that...makes me feel good with the odds and all - 7 billion to one?
{;-/)

Apr 12, 2014
porker in Home Cooking

Is a hot dog a sandwich?

We were in Fiji a few years back.
Apparently some of the hill folk there have been enjoying an occasional manwich up until the 50s. AKA long pork, I wonder if they made pulled long-pork sandwiches.

Apr 12, 2014
porker in General Topics

coming to Montreal 1st weekend in may. can use some help for food picks.

I'm gonna over generalize, hypothesize, and philosophize that if kevin is like many people my age (he's 53, I'm 48)....wait no, let me re-paraphrise, if he's like me, 70s rock might be more the ticket.
{;-/)
You can also check out Bishop St. Below St. Catherine. Plenty of nice places to stop in for a drink. Grumpy's usually has live music on the weekends. Fiddler's Green usually Irish bands
http://fiddlersgreen1224.wix.com/fiddlersgreen
sometimes Charlie's American Bar has live music.
If you run out of spots on Bishop head over to Crescent below St. Catherine (a block over) where you'll find Brewtopia
http://www.brutopia.net/brutopia.htm
They usually have good live music.
Next door is Hurleys, an Irish pub.
You *can* head up Crescent past St. Catherine, but its really a 18-24 yo scene (well, maybe 16-28).

Apr 12, 2014
porker in Quebec (inc. Montreal)

Is a hot dog a sandwich?

Even Wikipedia (greatest source ever known) knows it *ain't* a sandwich, its more *as* a sandwich.

Apr 11, 2014
porker in General Topics

coming to Montreal 1st weekend in may. can use some help for food picks.

A walk on St. Denis south from Ontario will produce plenty of watering holes.
If the weather is nice, check out the St. Sulpice terrace out back.

Theres Bistro a Jojo, a blues club a coupla blocks south of Ontario on St. Denis
http://www.bistroajojo.com/en/index.php
They're solid and have live blues every night.

A block west of St. Denis on Ontario, you'll find a coupla cool drinking spots, Pub Quartier Latin and La Distillerie.

Theres also shows at Cafe Campus on Prince Arthur just east of St. Laurent. There might be a burlesque show here when you're in town.
http://shows.cafecampus.com/en/

Speaking of burlesque, theres a newish club called Wiggle Room on St. Laurent across from Schwartz. Its a cool, kinda speakeasy vibe. Its a small venue and sells out.

Apr 11, 2014
porker in Quebec (inc. Montreal)

How often do you drink alcoholic drinks?

Martinis are like a woman's breasts. Fake ones might be nice to look at, but somehow, just don't feel right.
{;-/)

Apr 08, 2014
porker in General Topics
3

crack the Galatoire's code

I liked Johnny's Poboys for breakfast/lunch - more than JUST poboys, you can please lotsa folks.
http://johnnyspoboys.com/

Apr 07, 2014
porker in New Orleans