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Cheez62's Profile

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How often do you drink alcoholic drinks?

Hmm. I guess the difference is... I might say no to the four martinis.

Apr 08, 2014
Cheez62 in General Topics

How often do you drink alcoholic drinks?

"Martinis are like a woman's breasts. One is not enough, and three are too many"

Apr 07, 2014
Cheez62 in General Topics
2

How often do you drink alcoholic drinks?

On an average, I'd guess about 3 to 4 evenings per week. My preferences are Bourbon on the rocks, occasionally Tennessee whiskey or Scotch, beer, wine, mostly red.
Most often only one, or at the most two, of the hard stuff. Almost always two of the martinis, due to the grin I get whenever I recall my dad's reasoning for having two of them ;-)
After that, if there is any more, it's beer or wine. Really though, more than three in total is rather rare, though of course there are always exceptions!

Apr 06, 2014
Cheez62 in General Topics

Coffee in Hotel Rooms

Haha, I think you may have something there. I spend 100-150 nights in hotel rooms each year, many times just one night in any one place, and these days I am rarely without a microwave and mini fridge. Your average Holiday Inn Express, Comfort Inn/Comfort Suites, Best Western, etc is equipped in such a manner.

Mar 31, 2014
Cheez62 in General Topics

Coffee in Hotel Rooms

Agreed. If I were wanting to have good (or at least consistent) coffee in my hotel room, I'd pack my AeroPress and coffee, and heat the water in the microwave.

Mar 31, 2014
Cheez62 in General Topics

Love in the kitchen

At the moment, I recall:

A pit beef place in Baltimore. Just a sandwich place, but I recall a very good sandwich.

A fried chicken place in Memphis. The chicken was very good, I don't remember what else I had.

A seaside place in - I think - Rhode Island. Four of us, lobster rolls, some other seafood, all very good.

Louie Mueller's, Tyler, TX. Second-best restaurant barbecue I've ever had, and I've had a lot.

My favorite, Tortuga's Lie in Nags Head. I love that place, and unlike the first two I mentioned, I think they have a large variety of good, well-made food. Not just a destination for one thing (like the beef or the chicken).

It seems to me I am missing a couple, but I sure can't think of where right now.
I don't think I've been to any in Indiana.

Mar 29, 2014
Cheez62 in Food Media & News

Love in the kitchen

I totally agree. I've been watching some episodes tonight as well, and I continue to see lots of things that I want to try. So many of these chefs/small business owners are creating different, fresh, start-from-scratch dishes. From fancy to simple, it's great to see the handiwork and dedication to their dishes. I travel often on business, so I am always trying to pay attention to the locations of these places. I've hit just a couple here and there, but would sure love to visit more.

Mar 28, 2014
Cheez62 in Food Media & News
1

Chili Cook Off Questions

A large beverage cooler, of the type seen on the sidelines at a sporting event, would do the job quite nicely. Preheat with very hot water, empty, dry, add your chili, and lid tightly. It will keep plenty warm.

Mar 28, 2014
Cheez62 in General Topics
1

Do Chowhounds Tend To Be Creative/Artistic?

I paint - walls, decks, maybe a piece of unfinished furniture.
I'm musical - I play a mean stereo, and loud too!
I sing - along with that same stereo.
I only dance at weddings, and only then after a decent number of drinks.
I like flowers and gardening - as long as the flowers will grow to become tomatoes, peppers, cucumbers, etc. The actual flower beds? I would like to have all perennials, that bloom and grow on their own, so I don't have to screw with the damn things.

No, not really an artistic or creative bone near here. I'm an electrician by trade, I'll work on about anything around the house, do even major auto repairs... but I do like to cook and bake. Even then, I don't know that I'm creative or artistic. Most of my ideas at least start with a recipe, or something I've seen somewhere. If I want to change or add to it, I like to find other ideas in other recipes or such, and then maybe "riff" off of that a bit, but it's hardly a night at the Improv. I think the closest I ever came to artistic were the many different braids that I used to do in my daughter's hair when she was little. She's 27 now, it's been a while ;-) Oh, and even then I had a book that showed me how!

Mar 27, 2014
Cheez62 in Not About Food
2

How do you feel about dogs in the grocery cart?

But since service animals are legally welcome almost anywhere, is that sign really necessary? I think that if you are really subject to sudden death just because you pass through a space where a dog may be - or might have been - then grocery shopping is just one of many behaviors that should be kept to a minimum, if not altogether avoided. For the record, I love dogs, but I don't think they belong in a grocery cart. Or in any other store besides the pet store. But again, I'd suggest that if your life is at risk, you avoid the grocery, as well as most other stores. Amazon delivers.

Mar 26, 2014
Cheez62 in Not About Food
1

Grill Rust

That charcoal grate was made of "expanded metal", or at least that is what it is called here. Here in the U.S. you can find it in hardware stores, including the big boxes like Home Depot and Lowes. The hardware stores usually only have smaller sized sheets, often only 12 inches wide. Alternatively, any good welding shop should have it available in larger sheets, and often will cut it to size for you. They will also have a wider choice of sizes, meaning the size of the spaces in the sheet, and they may also have stainless steel available, which of course will last longer. I hope this helps.

Mar 23, 2014
Cheez62 in BBQ, Smoking, & Grilling

Grocery shopping at Walmart...?

I agree with you, I'm not real fond of Walmart grocery shopping either. I just thought the article was pertinent to this discussion.

Mar 20, 2014
Cheez62 in Chains

Grocery shopping at Walmart...?

I read this article a few hours ago, and thought it might be of interest here in this thread:

http://money.msn.com/saving-money-tip...

Mar 19, 2014
Cheez62 in Chains

Easy Irish Brown Bread

I made this for the first time on St. Patricks Day. It worked well, and tasted very good. I will definitely make it again. I think I will also try it on the grill this summer!

Mar 18, 2014
Cheez62 in Recipes

Seasoned Pork Loin

While the "old" meat is certainly a possibility, my first thought went to pre-seasoned/marinated pork loins that I have bought from Sam's Club. They come in cryovac, and I doubt that they are "old". I've cooked a few different flavors of these. My usual approach is to cook indirect on a Weber Kettle, but at roasting temp, not "low 'n slow". Cook to about 140 internal, rest and slice thin. We like them.

Mar 17, 2014
Cheez62 in Home Cooking

Seasoned Pork Loin

Too late to help then, but how was it, and what did you do?

Mar 17, 2014
Cheez62 in Home Cooking

J-E-L-L-O problems

I think it's because you left out the vodka.

Mar 14, 2014
Cheez62 in Home Cooking
1

Why do people go to All-You-Can-Eat Buffets?

This reminds me (I guess it was the mention of "teenage boys") of a Boy Scout high adventure trip to the Adirondacks. A week of "pack and paddle" - hiking, then meeting up with a guide who provided canoes for the remainder of the week. Backpack "boil water, stir, eat" food all week. Near week's end, the boys (and good kids, not complainers at all), started a running conversation about the things they wanted to eat when they got home. Yeah, they were hungry for real food. Ahh, to be young again; I was doing just fine. Anyway, on the way home to Ohio, I phoned Mrs. Cheez (this was well before smartphones) and asked her to find a buffet where we could stop for a late lunch. We wound up at a Golden Corral in Erie, PA, and were there as lunch transitioned to dinner. Lunch prices, dinner food, a dozen hungry Scouts.... nobody actually got sick, but it was NOT for lack of trying! My son still grins when the subject is brought up, and that was over a decade ago.

Mar 05, 2014
Cheez62 in General Topics

Online appliance stores

In December I ordered a new gas range from AJ Madison. Purchase and delivery went smoothly, I had no trouble and have no complaints.

Mar 01, 2014
Cheez62 in Cookware

What to do with boneless pork country style ribs - other than BBQ

Yeah, I was avoiding the "BBQ definition" thing too, we don't need to do that. The cut lends itself well to many of the other things mentioned above, and I like them. I just wanted to mention that I do think they work well on the grill or barbecue, you just have to be a bit careful how you treat them. They may be cut from the shoulder (I DO assume we've been talking shoulder all along here, don't get me started on the loin ones), but are not nearly as forgiving as a butt or whole shoulder.
Incidently, the grilling method I mentioned above is similar to how I like to do them for jerk pork as well, though I prefer then to ramp up the heat more at the end, or move them to direct heat, to get a better crust at the finish.

Feb 11, 2014
Cheez62 in Home Cooking
1

What to do with boneless pork country style ribs - other than BBQ

I'll disagree as well; you just have to treat them the right way. As John and Cheryl mentioned, they will make good pulled pork, though you would have to be careful as you will tend to have a lot of bark, so your pulled pork could be a bit dry. It would be best to keep the heat on the low side of bbq, like 225 or less, and a smoker with a water pan will probably help. I like to cook them indirect on the Weber kettle, at a bit higher temps, maybe close to 300 (I really don't monitor the temp when cooking these) for 2 to 3 hours, then sauce a few times, probably over another 1/2 hour or so. They stay nice and juicy, and are tender, but short of "pulling" temps. Sliceable, tasty, saucy, just a different type of barbecue.

Feb 11, 2014
Cheez62 in Home Cooking

Weird food secrets

I don't know where "local" is for you Christina, but raw beef sandwiches have long been a thing in our family. I recall family gatherings, like after Christmas, with family in Wisconsin. "Cannibal sandwiches", as they were called - raw ground beef, spread open-faced on a slice of rye, with thin sliced raw onions and plenty of salt & pepper. No mustard, but otherwise the same idea. We still do this. I will buy a lean sirloin, trim and grind it myself. We just had this on New Year's Eve.

Feb 11, 2014
Cheez62 in General Topics
1

What is your style of entertaining?

What is your style of entertaining? ~~ Causal
Elegant soirée? ~~ Never
Backyard barbecue? ~~ Very frequently. Well, actually grilling most of the time, barbecue some of the time.
Just call a friend and say, "Hey, come on over" and figure out what to eat when you get hungry? ~~ sometimes
How many people do you like to have over? ~~ 4 is often enough, occasionally a dozen or more.
How planned is it? ~~ Often not planned sooner than the day before.
Do you ask people to bring food or do you prefer to prepare it yourself? ~~ Our "every weekend" friends (one other couple) often bring something, occasionally most of it.
Is food an important component of entertaining guests to you? ~~ Usually.
Do you serve courses? ~~ Very rarely
A buffet? ~~ Often.
Family style? ~~ Rarely
Is the food you serve guests different from what you eat ordinarily? ~~ Not often

Maybe tell us an example of a party or casual gathering you've had recently.

The Super Bowl. I barbecued - two chuck roasts low 'n slow for pulled beef sandwiches, and pork back ribs - and also grilled 10 lbs. of wings. Some friends brought some other appetizer/finger food type things, we also had the usual cheese, sausage, crackers, etc. We had a dozen people here for most of the evening. Of course, that was for a game where no one in attendance really cared who might win. If it had been important, I'd have done a bit more, and probably had more guests.
Most common here is a summer evening on the deck with a few friends. At least one of the grills or smoker are at work, and the tiki torches are lit. Dinner can range from burgers to grilled pizzas to barbecue. If we're lucky, it's cool enough to sit around the fire as well. We have an almost standing weekend date with some friends (best friend from high school and his wife), and they are almost always part of whatever I mentioned above. If they are not here on a Saturday night, one of us probably is on vacation, had a wedding to attend, or some such thing.

Feb 10, 2014
Cheez62 in Not About Food

How do you brew your morning cup of coffee?

I got an Aeropress for Christmas, and I have been enjoying it as well. I don't use it every day (I'm often not at home), but I'm liking what I get from it when I have the chance to use it.

Feb 09, 2014
Cheez62 in General Topics

Weird food secrets

Peanut butter and bologna sandwich.

Summer sausage and strawberry jam sandwich.

Feb 09, 2014
Cheez62 in General Topics
1

Social media - do you know CHs who are also friends on social media? And does it add to the experience?

I think I have a few Facebook friends who are Chowhounds, though I don't think most of them are "active" 'hounds. The one friend who comes to mind when I read your question is one whom I first met here, when he was working on a particular food event. He invited me (and others) to find him on Facebook as well. I do now consider him a friend, and have been pleased to learn more about him and those around him. We've never met in person, though I hope that my frequent work travels will someday change that. Oh, and I've gotten more and different cooking ideas from him on FB than I have on Chow.

Feb 05, 2014
Cheez62 in Site Talk
1

Impact of plastic bag ban?

Oh, I agree, keeping them in your car or whatever is definitely the best way. Unfortunately for me, I am more likely to end up stopping at the store in one of about 10 work trucks than I am in my own. That makes it tough for me to establish those good habits. But I'll work on it!

Feb 03, 2014
Cheez62 in Not About Food

smoked round tip roast?

That looks good. Glad that it turned out as you hoped. Not as good as brisket? Probably not, but then it's totally different. Rare and sliced thin, with some horseradish, is the way to go with this cut. Good job.

Feb 03, 2014
Cheez62 in BBQ, Smoking, & Grilling

smoked round tip roast?

Personally, I would avoid a rub with sugar in it for beef. I think it's fine for pork, but I don't like it with beef. I have two chuck roasts cooking low and slow right now on the Weber, and for them I just made a simple rub of salt, pepper, garlic and onion powders.
That said, you are right about wanting to avoid burning the sugar in your rub. I do wonder if a sear at the beginning would prevent the roast from taking on much smoke flavor. If you don't want to sear at the end, then I say just skip the sear. I know that you may already be into this now, so I don't know if I'm helping... but I wish you good luck either way!

Feb 02, 2014
Cheez62 in BBQ, Smoking, & Grilling

smoked round tip roast?

I'm pretty much in agreement with JMF. I would suggest cooking until about 125º, pull, crank up the heat, then a quick sear over direct heat. Slice thinly, serve on a good roll, with some nice hot horseradish.

Feb 01, 2014
Cheez62 in BBQ, Smoking, & Grilling