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Good News, New York: No More Sneezing on Your Caesar

Classic economic ignorance, politicians and voters love telling people what they can and can't do with their own property.

So basically, laws have been enacted that force business owners to pay hourly workers who are absent from work and thus unable to provide the labor, and create the revenue, for which they'd be otherwise compensated for.

So if a business owner has to get a sub to cover a shift, he now has to pay, two workers, the sick worker and the sub. Or, the remaining staff has to now pick up the slack, with no increase in compensation for increased expected output, because that money has to go to the sick worker.

Awesome.

Mar 26, 2014
BeerWeezil in Features

Cacio e Pepe Pasta

Try this (after watching the Bourdain episode in Rome about Cacio e Pepe):

1. Throw the pasta
2. About three minutes before you take it out (it should be slightly undercooked) melt a generous tablespoon of butter per 3-4oz serving of pasta in a separate saute/fry pan on medium heat. Be careful the butter doesn't brown, only melt.
3. Once the butter is melted, add some of the frothy pasta water, about a 1/4C per portion. Raise the heat and bring this mixture to a boil. The butter will no longer burn unless you boil off all of the water. Reduce slightly.
4. Stop cooking and drain your pasta when it is 1-2 minutes under the recommended cooking time. You will finish it in the butter/water broth.
5. Combine the pasta and the water/butter broth. Bring the mixture to a boil around the edges. Mix to combine, don't let it sit.
6. After about 1-2 minutes, remove the pan from the heat. Only now add your cheese and black pepper. Stir well to combine.
7. Plate and serve.

Jan 17, 2014
BeerWeezil in Recipes
1

Cacio e Pepe Pasta

Tell that to the pasta makers in Rome who use copious amounts of butter to prevent the cheese from clumping up.

You need the butterfat in order to make a emulsified "sauce."

Jan 17, 2014
BeerWeezil in Recipes

Three B's Bistro Lakehurst NJ

These are the Boemios who started out as pizzaiolos; Attillio's at the intersection of 166 and Old Freehold Road, is theirs. They moved into pseudo-serious restaurant food with Villa Amalfi on 166.

Oct 07, 2013
BeerWeezil in New Jersey

Bahama Breeze Toms River ....anyone?

Hilarious, protectionist, nonsense. As a 30+ year resident, I can categorically and enthusiastically say that TOMS River (no apostrophe) is a food wasteland. "Independent deliciousness?" I almost stopped reading.

Bottom line is, no amount of "passion" is a guarantee your restaurant will succeed; serving a product that the customer wants to buy will. If your beloved ma and pa restaurants were any good, would there be any need for such an establishment?

Oct 07, 2013
BeerWeezil in Chains

Ludo Lefebvre Is Fed Up with Complicated Food

1. Sorry for the pun, but Ludo sounds like quite the Luddite.

2. "Why do you think Ferran closed El Bulli? The business was still good; he could have gone on for five years more. But he knew it was over."

False. He closed El Bulli because it was in debt and couldn't turn a profit being open part of the year and not producing a product people wanted to buy in enough quantity to offset the cost. Basic economics. WD50 is still open.

3. "I cooked so much foie gras in my life and ate so much I don’t miss it — I don’t need the cholesterol anymore."

Why am I not surprised a cook is so furiously ignorant about nutrition?

Oct 17, 2012
BeerWeezil in Features

Castelvertrano olives

Wegman's and Whole Foods.

Oct 16, 2012
BeerWeezil in New Jersey

Michelin's Biggest Fail

"For a document everybody in the business pretty much sneers at..."

You mean Zagat, right?

Also, "fail" is a verb; "failure" is what you were looking for.

Oct 05, 2012
BeerWeezil in Features

Nostalgia for Old-School Parm

We definitely bought pre-grated parmigiano growing up (what Italian family didn't?), pecorino, too, but never, ever, NEVER the domestic, green can, mystery cheese business.

Aug 23, 2012
BeerWeezil in Features

What Happens If You Love Pasta But Can't Eat Carbs?

Grow up and don't eat pasta. Simple.

Aug 17, 2012
BeerWeezil in Features

Chick-fil-A Is Conservative? So Are a Lot of Other Restaurants

Stop asking the government for permission to live your lives.

Jul 30, 2012
BeerWeezil in Features

Can Ice Cream Taste Rich Without All the Fat?

Really? We're still dealing with fat phobia? All that sugar's OK, though, right?

Jul 23, 2012
BeerWeezil in Features

New restaurant coming to Freehold Raceway Mall

That's Manalapan/Freehold for you; a lot of money, very little class.

Jun 25, 2012
BeerWeezil in New Jersey

Chow Find - Italian "Donuts" (Krapfen?) in Freehold!!!!!!!!

Calabrese bakers?

Yes, please!

Jun 04, 2012
BeerWeezil in New Jersey

Enzo's Caffe Italia Toms River New Jersey

By "spurge" and "fancy" at Il Giardinello, you mean the prices not the quality of the food or the service, right?

May 15, 2012
BeerWeezil in New Jersey

Spuntino Wine Bar & Tapas - Clifton

You can be confident and not get your hopes up; the Frankies (Castronovo and Falcinelli of Manhattan and Brooklyn's Frankies Spuntino and Brooklyn's Prime Meats) are not involved.

Mar 21, 2012
BeerWeezil in New Jersey

Food Words We Love to Hate!

This is what you get when you let people think it's acceptable to behave as a child in adult communications and interactions.

"Super" as an adverb needs to go away immediately, even more so.

Mar 21, 2012
BeerWeezil in Features

The Pastrami Dilemma

"It was too fatty," he says. "My grandparents came over from Russia and Warsaw and ate serious chunks of fat and died in their 60s. These days customers want it lean."

Newsflash, it probably wasn't the fat.

Feb 29, 2012
BeerWeezil in Features

Why Is Tea at Coffee Bars So Bad?

Really?!?

You're seriously claiming that coffee shops don't have the adequate equipment to provide water at the appropriate temperature for tea? Are you really implying that coffee shops can only give you water out of the tap in the espresso machine?

You've never had pour-over, french press, Chemex, Bunn drip brewer, etc. at a coffee shop these days? These need their own quantities of water and not only DO they have electric kettles, but they have dedicated - often multiple - hot water machines that could easily be set to give you water at 210F.

One of the most ridiculous statements made in a long time.

Perhaps, the lack of quality in tea is that there isn't a sufficient demand for it out there as opposed to coffee, which has outpaced tea for hundreds of years.

Jan 23, 2012
BeerWeezil in Features

Shannon Rose Irish Pub -- Ramsey

Indeed, "meat market" is an understatement.

Dec 01, 2011
BeerWeezil in New Jersey

Where to find balsamico in Northern NJ?

Do you have time to run into New York to go to DiPalo's on Grand Street? Frankly, I wouldn't buy it from anyone except Lou and Sal.

Nov 22, 2011
BeerWeezil in New Jersey

"Red sauce" Italian

We loathe it because it's done so poorly EVERYWHERE (well, except for Carbone and Torrisi's PARM). Personally, I'd much rather just stay home and make these kinds of things myself instead of suffering through the horrible slop that passes for Italian-American.

Just because you're putting a domestic spin on traditional dishes doesn't mean you neglect the basic rules of cooking good food.

Nov 22, 2011
BeerWeezil in General Topics

"Red sauce" Italian

Not the original version it's not.

Nov 22, 2011
BeerWeezil in General Topics

NEW Cracker Barrel to open on Rt9 / Rt37 Toms River

People have to realize this is the Toms River equivalent of Thomas Keller opening a spot in town.

I'm so glad I finally got out.

Nov 21, 2011
BeerWeezil in New Jersey

Northern New Jersey Fresh Roasted Coffee Beans

Honesty, why don't you just order coffee from your favorite roasters online?

I don't bother treking into New York or Philadelphia to try and track down what I need on a regular basis anymore, only if I'm in the area and have the time.

Nov 16, 2011
BeerWeezil in New Jersey

The 2011 CHOW 13

I think a lot of people made a lot of really, really excellent bread using Jim Lahey's No-Knead Technique. Nice cheap shot.

Nov 08, 2011
BeerWeezil in Features

Cavemen Ate Only Bronto Burgers and Other Paleo Diet Myths

It may actually be all of the people that are getting healthy, losing weight, curing or seeing measurable relief of chronic diseases, and experiencing overall positive benefits of eating in such a way.

Nah, can't be it.

A fondness for the "noble savage;" really? I find all of these yupsters nay-saying anyone who dares question their beloved "conventional wisdom" more than hypocritical, seeing as they will not blink an eye at disparaging technology, civilization, and (true, freed market, non-crony) capitalism while romanticizing a past that, frankly, sucked while simultaneously surrendering all of their logic and critical reasoning skills to anyone that flashes the smallest bit of governmental, scientific, or academic "credentials."

Nov 03, 2011
BeerWeezil in Features

Anyone tried Aqua Blue in Toms River?

I find this question funny because it's Toms River.

Oct 31, 2011
BeerWeezil in New Jersey

25 Burgers in Branchburg

The Royal, which is attached to the former Branchburg Diner, is my buddy's local bar and he's there multiple times a week. According to him, 25 Burgers has taken over the diner's kitchen, from which The Royal served various easy bar snacks, and you can get the 25 Burger's offerings inside the bar until they rennovate the diner.

Oct 17, 2011
BeerWeezil in New Jersey

Deninos Pizza new Brick Location

Yes! My aunt and uncle had dinner for my cousin's birthday there this past Saturday evening. It was very busy and didn't seem like it was going to be letting up.

I'll say this for my review in brief; it didn't suck, which for Ocean County is something unheard of, particularly for pizza. Especially compared to the abysmal Tommy's "Coal-Fired" Pizza on Route 70 in Brick/Lakewood and the awful Nino's "Coal-Fired" Pizza on Route 9 and Cox Cro Road in Toms River which seem to be the hot joints these days. Also, anything touting its Staten Island pedigree always makes me at best suspicious and hesitant and at worst violently opposed.

The lot of 13 of us had the rice balls, which are served curt in quarters with chopped meat and peas in tomato sauce but oddly lacking discernable rice (really good, otherwise), wholly unremarkable, standard, boring fried calamari, and the spinach salad with walnuts, goat cheese, and sliced apples, untossed (which both my brother and I despise) with a very sweet, out-of-the-bottle raspberry vinaigrette. All in all, appetizer course ranked neutral.

For pizzas, we ordered a regular, a margherita, a buffalo chicken (my cousin's favorite), and a broccoli rabe with sausage. Denino's is a place that proves you CAN make a half-way decent pizza, COOKED PROPERLY in your standard pizza parlor oven provided you turn the temperature in the oven up high enough. The crusts were thin, yet crispy and suprisingly resiliant with no saltine cracker or matzoh vibe which is common in this type and a litte black char. The margherita was simple and well done, dare I say correctly done. My mom, who hates thin crust and most pizzas she or I don't make ourselves, had four slices to the delight of my uncle. I'm not a fan of the other two "specialty" pizzas, but they were popular and overall we left nothing behind.

All in all, I was presently surprised by the quality of the pizzas and it gets a solid, "will at least try again once or until I'm disappointed." I'm not sure how well the place will fare once we get deeper into the fall winter, but there was talk of already expanding. It's in a rotten place right off of Old Hooper Avenue on Mantoloking Road so we'll see how long it lasts.

I'd definitely recommend giving it a try especially as you've had such experience with the original.

Sep 26, 2011
BeerWeezil in New Jersey