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Nathans Coney Island

Best's hot dogs are very heavily seasoned for my tastes. They need to sit in hot water for awhile to calm them down. For grilling or griddling I like a mildly spiced natural casing beef & pork dog like Boar's Head or Connecticut's favorite Hummel Brothers out of New Haven

1 day ago
zackly in Outer Boroughs

No kids allowed?

Well, I'd be more tolerant of noisy kids @ McDonalds than I would @ Per Se. If I'm dropping big bucks on a fancy dinner I want a serene setting.

Aug 01, 2015
zackly in Not About Food
2

Gin and tonic Info please

Tonic water available in the USA blind taste test. Surprisingly, Canada Dry #1.
http://drinks.seriouseats.com/2011/04...

Aug 01, 2015
zackly in Spirits

No kids allowed?

Ha ha, the restaurant in question bans kids but welcomes dogs. My kind of place!
http://www.dailymail.co.uk/news/artic...

Aug 01, 2015
zackly in Not About Food

No kids allowed?

If it's a pricey white tablecloth restaurant I think it's a good idea but if it's a family friendly casual eatery the rule is unfair. Many children seven and under are generally well behaved. If kids are acting up the parents should remove them from the dining room so they won't disturb the other diners.

Aug 01, 2015
zackly in Not About Food

Neighbor Compains to Cops About Smoke From Barbecue

There are some people just born to complain. I think it's because they love the attention complaining brings. I know this from the restaurant business. I have an excellent relationship with my neighbors. We don't socialize but we chat frequently when we see them. One has noisy young kids, the other noisy grandkids. I would never complain nor would they complain about the smoke. You have to be tolerant to get along.

how to store dough

Why can't you make the rolls up and freeze them raw?. Then you can move them to the refrigerator to slowly defrost before proofing or if you are in a hurry defrost them on your counter.
This was discussed a few years ago here:
http://chowhound.chow.com/topics/740129

Aug 01, 2015
zackly in Home Cooking

Nathans Coney Island

Is it the singer or the song, mezritch? Taste buds change over time. I'm 65 y/o and I've noticed I need more seasoning to "taste" my food, especially salt. I don't think Nathan's would mess with a winner or wiener. They are loved and are a high markup item.

Hot dog fast food chains

Hot dogs don't seem to be popular in the South.

Jul 31, 2015
zackly in Chains

Do Fish Names Encourage Fishy Business?

Sysco only required sampling of random lots, not every fish. I think a much bigger problem is the use of undeclared chemicals like sodium tripoy phosphate in the fish to add water and extend shelf life.
http://www.foodandwaterwatch.org/blog...

Jul 31, 2015
zackly in General Topics
1

Do Fish Names Encourage Fishy Business?

We tested for a specific Latin specie, for example Lutjanus campechanus, Northern Red Snapper. This eliminated the other "snapper" species.

Do Fish Names Encourage Fishy Business?

We used to import frozen fish from Asia and South America. Companies like Sysco required DNA testing on some higher priced species like red snapper.

Jul 31, 2015
zackly in General Topics

Neighbor Compains to Cops About Smoke From Barbecue

The lump charcoal that my local Home Depot carries, Royal Oak brand. I ignite it with a propane torch. I control the heat by opening and closing both vents on my Kamado. I'm getting pretty good at maintaining 225 degrees. How do you avoid white smoke? Every smoker I've ever used created white smoke from the added wood.

Neighbor Compains to Cops About Smoke From Barbecue

I smoke with a Kamado type grill. It produces copious amounts of white smoke using lump charcoal and just a few blocks of tennis ball sized hardwood. After a couple of hours when the wood has burned off the smoke becomes blue or none is noticeable. I like this smoker because it creates a larger volume of smoke than my previous smokers (an electric & a propane)did. Am I doing something wrong?

Neighbor Compains to Cops About Smoke From Barbecue

http://www.foxnews.com/leisure/2015/0...

The last time I smoked a pork butt I exposed my downwind neighbor to several hours of a significant amount of smoke from my Kamado grill. It was a nice summer day that didn't require using the air conditioner so their windows would have been open. I felt bad but I didn't say anything to them nor did they say anything to me. What do you think?

Replacing Asian Pear in Korean BBQ with chemical tenderizer?

I would not be adverse to using a store bought marinade. What is the one you buy @ 99 Ranch called? I'm on the east coast and I've never seen a marinade for Korean barbecue for sale in the markets I patronize.

Italian 00 flour search

I don't know how much of a hassle/expense it is to get it from the states but I use this online supplier:

http://brickovenbaker.com/

Jul 29, 2015
zackly in Ontario (inc. Toronto)

Tough Striploin at Costco!

I've worked cooking and selling beef most of my life. Occasionally I'll see strip steaks with good age and excellent marbling that eat like shoe leather. I once asked Certified Black Angus people why this is so. They had no answer but sent me some nice swag, coupons for free steaks and big steak knives. Some say it's how the particular animal reacts to the kill but I have no idea if that's true.

Jul 29, 2015
zackly in Ontario (inc. Toronto)

Do you pray before a meal?

We generally only pray at large holiday meals or when I'm making souffl├ęs for dessert.

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

Kaleo,
Could you provide me a link to this procedure? I'd like to discuss it with my surgeon.

Jul 27, 2015
zackly in Special Diets

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

Like others have said, fruit juices are not good. That was a hard one for me to give up. I used to drink an enormous amount of Tropicana OJ and Welch's Grape Juice. Now it's Crystal Light.

Jul 27, 2015
zackly in Special Diets

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

Agreed, 200 grams a day is a lot of carbohydrates to be considered "low carb". The American Diabetic Association's dietary recommendations are controversial because many feel the carbohydrate recommendations are far too high. The ADA claims that very low carb diets are very difficult to follow (I can attest to that) and lead to frustration and failure. Cynics claim that the ADA receives a lot of funding from the agricultural (think carbohydrate) industry and are reluctant to advise against grain consumption.

Q. What do you get after 25 years of a glutinous diet and alcohol abuse?

I didn't read of the replies but I am a 65 year old diabetic a month away from bariatric bypass surgery. I've come to the conclusion that my appetite is my enemy and I'm powerless over it. I've tried myriad diets and I've lost plenty of weight but I've always gained it back, plus some. You need to get your blood sugar under control, that's job #1. See an endocrinologist and work on a game plan that you can live with FOR THE REST OF YOUR LIFE not just until you reach a weight loss target. Don't make it too extreme or you will probably fail. A low carb regimen works the best for me. What's critical is you exercise which will help with your blood sugar control and weight loss. Try to find exercise that is fun like active sports vs tedious gym workouts. Waling, jogging bike riding are also good. If drinking alcohol is a problem for you by all means avoid it but it's not necessarily bad for blood sugar control. Nuts are a good low carb diabetic snack but they are laden with calories. Be careful with fruit because of their high sugar/carb content. Eat fruits with a lot of fiber like apples, berries & grapefruits. Grapes are sugar bombs and should be avoided. Get a blood glucose meter and test often. Don't be afraid of insulin if you can't get your A1C down. Good luck!

Is Pepe's white clam pizza made with whole belly clams?

The term "whole bellies" in CT is usually referring to soft shell (aka: piss)clams that are used for fried clams or "steamers", steamed clams.
If they use whole clams they would more than likely be smaller shucked hard shell clams in the count neck, little neck, or top neck size. If they are using chopped clams, they would be chopped hard shell clams (quahogs) not soft shell clams.

Jul 27, 2015
zackly in Southern New England

Fried Calamari

Jul 26, 2015
zackly in Recipes

What's the best thing to make with a sous vide machine?

I make roast beef frequently. I use bottom round, CBA on sale for $4.00# this week. I pre-sear in a hot frying pan then cook it for 6 or more hours @ 131 for medium rare. I make gravy with the purged liquid in the bag thickened with dehydrated brow gravy mix. The beef comes out similar to prime rib. Short ribs and chuck roast are great too. I also now do hamburgers SV. I buy good ground chuck from my market and make 8oz. patties. I freeze them individually then cook them frozen for a couple of hours followed by a hot sear in a frying pan.

Jul 25, 2015
zackly in Home Cooking

Simple Syrup with Splenda

Just add an artificial sweetener in place of the simple syrup. If you need more volume add water, club sodas or Crystal Light Lemonade. You can get liquid sucralose which is Splenda without the maltodextrin. Be careful because it is very sweet.

Jul 24, 2015
zackly in Home Cooking

Pulled pork and what other entree?

Pulled pork and pulled chuck too close in flavor and texture, IMHO, plus I have killer gravy already made and beef bottom rounds are on sale, Certified Angus @ $3.99#.

Gin and tonic Info please

Now that cocktails and mixology have evolved to a near art form from earlier times when Joe the bartender's repertoire of mixed drinks was limited to "a shot and a beer", I'm amazed that upscale places still use tonic from a gun. By all means if they don't have acceptable tonic, bring your own.

Jul 24, 2015
zackly in Spirits

Pulled pork and what other entree?

I'm going to make tempura shrimp as one of the hors-d'oeuvres.
I'm now leaning toward bottom round roast beef as the second entr ee. It's the path of least resistance for me. It's on sale and I have some terrific gravy that's been added to and re-heated (sanitized) from several meals. I made this yesterday, 8 hours in a sous vide cooker, and it was excellent. If the swordfish is pristine @ the market today I might change my mind however.