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Pork Loin Backribs same as?

What used to be called baby back ribs are now referred to as pork loin ribs. Country ribs are not ribs at all but come from up near the shoulder.

http://amazingribs.com/recipes/porkno...

1 day ago
junescook in Home Cooking

How do you buy corn?

Unless you grow it yourself, you're not going to find sweet corn that has to be eaten within an hour of being picked when there are so many excellent varietals that hold their sweetness for an extended period of time. I grew up in the 50's and the adage of "get the water boiling be fore you pick the corn" was literally true.

1 day ago
junescook in General Topics

How do you buy corn?

During the season (and almost always) I look for the biggest ears. Right now I'm buying it fresh from my next door neighbor who has a dairy/beef/hay farm, but who has also spread out into sweet corn production supplying local supermarkets and keeping his kids busy at their farm stand down the road. In this age of supersweet varietals you're pretty well assured of getting a sweet tasting ear, and a tender bite especially during the summer. I like the bigger ears for their fuller flavor. I steam corn for about four minutes in a big pan using one of those metal folding steamer baskets, and I prefer to eat it with nothing on it.

Aug 29, 2015
junescook in General Topics

Best Tasting Beefsteak Tomatoes For a Home Garden??

You know, I think terroir may have a lot to do with success of any particular variety in any particular garden. Beefsteak varieties have always turned out wonderful in our little CT garden, sweet and delicious, especially some of the hybrids like Supersteaks and Big Beef (we normally buy plants). Black Krims an Green Zebras didn't have much flavor for us. San Marzano's have been splendid, thin-skinned with lots of pulp and almost no seeds. But what works for me may not work as well for you. I'd say: test your soil through your university system (not a home kit) and follow their recommendations. Try one or two each of different varieties. Use plastic for mulch -- it keeps the soil warm and discourages bacteria and virus diseases from splashing up from the soil. Stake and prune as recommended.

Aug 28, 2015
junescook in Gardening

Stew Leonards...an ongoing debate

Absolutely agree with Zackly. In cooler weather I will order gulf shrimp from LA since I can get it peeled and deveined from there in all sizes, and it definitely has the iodine taste. Once you become accustomed to it you might find Asian shrimp bland and watery.

Police raid home of Subway pitchman Jared Fogle

There's one errand we run where Subway's the only place to eat, and I have gotten to not mind it. But now, somehow, that little 6" tuna sub is not going to look the same to me. (I wonder what Jared was thinking about every night when he was looking at his little sub rolls that got him through his college diet years...all alone...in his dorm room.)

Aug 19, 2015
junescook in Food Media & News

Next Food Network Star - latest and greatest?

I'm still rooting for the big man, Jay. I'd like to see him touring and cooking the South -- even including some BBQ. I actually had been hoping that they would have done the same with Damaris Philips: put her on the road like a southern Samantha Browne, rather than simply behind a stove with a fake sky behind a window. My guess is that they just want to do the least costly production. They could lose that woman in upstate NY and put something in that slot.

Aug 16, 2015
junescook in Food Media & News

Waterbury CT recommendations?

Haven't been there in decades. All I can say is that not too far from there in the old Timex building on Park Road Extension in Middlebury is the L Restaurant which is pretty good.

http://www.lrestaurantonline.com/orde...

Waterbury CT recommendations?

Old family style Italian, San Marino's:

http://sanmarinos.com/menus/

Upscale Italian, La Tavola:

http://www.latavolaristorante.com/?pa...

Food Netword Star (Salvation)

I have enjoyed watching Jay throughout the series and would watch whatever show he was on. I find him natural and entertaining. The others not so much. But I'm kind of a food loving guy like him and not so much into fitness or flair.

Aug 07, 2015
junescook in Food Media & News

Sous Vide cooking...are you on board?

I got my Anova on sale at Amazon recently for $139 and thus far I've only used it to do steaks and chops. This weekend I did THICK pork chops (over one# each). I seasoned them with Memphis Dust, and then s-v'd them for five hours at 145 since that is the temp I've always cooked my pork to. Then I seared them on the infra-red sear burner of my grill for a maybe a couple of minutes per side to get a good char on them. They were delicious, tasty and juicy and the texture was great. Having read more now I think I'll set it at 141 next time -- maybe a little juicier? I just sent for a large Cambro covered container to s-v in though since my biggest pots don't seem to have enough room in them. I am very much looking forward to trying different and larger cuts of meat.

Aug 03, 2015
junescook in Home Cooking

Advice for new food gardeners

You absolutely do not want to use mulch under it. Fungus diseases can thrive in the dirt and the mulch under plants and when watered from above, the plants become wet, and the fungal spores splash up and get hold on the plant leaves. Yes we do at our extension off ice recommend it for our small commercial farmers, but it serves the same purpose in the home garden. Tomato late blight seems to be starting up again. Keeping those plants clean and dry and airy can help prevent its spread.

Aug 02, 2015
junescook in Gardening

McDonald’s now sells lobster rolls in New England

DW and tried them on Tuesday and for $8 it was a nice, cold lobster sandwich. Decent roll, crisp lettuce, knuckle meat with a whole claw on top, and barely any mayo. I thought it was a little under seasoned -- I'd wish I could have given it a squeeze of lemon. I went to pick some up at our local McD's later in the week but it was unfortunately closed for renovations. I think that besides the egg McMuffins it's one of the few things they have worth going back for. To be fair compare it to any other $8 lobster rolls that you usually buy.

Jul 24, 2015
junescook in Greater Boston Area

Best caterer Litchfield County CT?

Try Carole Peck at her Good News Café in Woodbury. Maybe Winvian in Morris. They advertise private dining. Not sure what you're looking for though that's a small group.

No fuss rotisserie game hen dinner for two

My grill came with the rotisserie burner but no instructions, just a caution not to use the burner with the grill closed. So, do you have any other burners on? Do you cook with your grill open or closed? I've been rotiisseriing big (6#+) roasters on the grill but just using the outside burners and with a drip pan underneath, I've never used the infra red. I like to use all of my equipment so any help (or reference sources) would be appreciated.

That looks fabulous by the way.

Anova sous vide circulator $139 Amazon lightning deal 5pm Wednesday

Seemed like a good deal to me so I grabbed one. Goes to 8pm I think:

http://www.amazon.com/b/ref=amb_link_...

Jul 15, 2015
junescook in Cookware

Induction Cooking: Is it really more energy efficient? (US Dept of Energy)

Just read in one of the Consumer Reports mags that GE now has a blue-tooth device that will turn its induction cooktops into sous vide cookers. It will be available all the way down to the Profile series:

http://gizmodo.com/ges-new-sensor-tur...

Jul 14, 2015
junescook in Cookware
1

Smoking a 6-7 pound chuck roast

I like to use chuck in the smoker. I do it just as you would a brisket. It normally has quite a bit of connective tissue. I do it low and slow and give it lots of smoke throughout the process until it gets to that 200+ degree tenderness. I use a combination of Montreal seasoning and Memphis dust but you can use whatever you prefer for beef. Then I usually slice it on an angle across the grain but it can be pulled as well as woodburner has suggested.

Best and Worst Cooking Shows

Most of the competitors in this series own successful bbq restaurants in their home communities in the US and Canada and then spend tens of thousands of dollars traveling around the country competing in the major bbq competitions of which this particular series, sponsored by Kingsford, is only one though it carries a $50,000 prize. Myron Mixon, the main judge on the competition and owner of Jack's Old South, has won 180 Barbecue Grand Championships and has over 1700 BBQ trophies. While barbecue started as a southern poor man's food, it is now becoming ubiquitous and we're seeing competition popping up from New England and the provinces.

Jun 27, 2015
junescook in Food Media & News

Best and Worst Cooking Shows

One of our favorites, and one that I record and always seem to pick up tips from is BBQ Pitmasters. We've been watching it for several years and interestingly this season is the first season in a while in which the judging has NOT been blind, rather they are using a quick round to determine the order in which entrants will be judged. In general entrants are given two cuts of meat and ten hours to prepare them, and in the middle of the day, surprised with one other food and given 30 minutes to prepare a one-bite sample for the judges. Watching always gets me in the mood for making (or just eating) barbecue.

http://www.destinationamerica.com/tv-...

Jun 27, 2015
junescook in Food Media & News

Interesting articel about Frank Pepe's

Thank you for that article. I just so wish they'd open up the place nearby in Waterbury they were considering.

Next Food Network Star - latest and greatest?

And it's sure not going to work in reruns which FN thrives on.

Advice for new food gardeners

Our extension department strongly suggests to gardeners and vegetable farmers that you use plastic for mulch to prevent disease and pest diseases, and, if possible, water using a drip irrigation system laid under the plastic.

Of course the number one recommendation: have your soil tested. Many of us who supplement with compost will actually find that our soil is deficient in nitrogen.

May 24, 2015
junescook in Gardening

Best Food Films - any new additions?

I don't know if anybody's mentioned the two films: The Trip, and The Trip to Italy in which comedians Steve Coogan and Rob Brydon playing themselves travel through Britain and Italy respectively to review inns and restaurants for Coogan's newspaper. The plot is minimal, the scenery breathtaking, the food stunning and the dialogue witty.

May 24, 2015
junescook in Food Media & News

Does Stop and Shop cook lobsters for you?

Down here in CT they steam them for you and if you request, will steam them for only 5 minutes if say you want to warm the meat in butter or toss them on the grill when you get home and don't want to kill them yourself.

Danbury thoughts

Frankie's on Watertown Ave. is the old drive in and will I think be the easiest to access unless you're looking for s sit-down place.

http://frankieshotdogs.com/

I love the Market Place. We have one in Woodbury where, by chance there is also Dottie's Diner, (that inherited the Philip's diner donut recipe) and who won the a Food Network Donut competition. In either location I would pick MP over the other two.

http://www.marketplacedanbury.com/menu/

Finally, (and people may argue with this) just north of the Elephant's Trunk flea market on Rt-7, is the Cookhouse, which I think has some very good barbecue and has been crowned the state's best barbecue by Connecticut Magazine for something like the last 13 years.

http://thecookhouse.com/

The Market Place, Danbury CT

We've been to the one in Danbury two or three times, and now that we have one here in Woodbury, it has become one of our favorite restaurants. It opened here in November I think and we've been there at least eight times. The service has always been excellent, and the food very well prepared. They specialize in local, grass fed, etc., etc., but pretty creatively done. We were there for lunch yesterday. I had the fish fry which I've had several times before, four perfectly cooked pieces of cod in a little basket with four little dishes of sauce (tarter, cocktail, remoulade, and dill sauce). Sometimes it comes with fries, sometimes with sweet potato puffs. DW had grilled salmon over a chick pea and asparagus mix. Oh, as an appetizer we had the crispy Brussels sprouts with garlic aioli which are amazing and a generous plateful of them. I often get their house burger which is one of my favorites there. I think their prices are very reasonable for what you get:

http://www.marketplacedanbury.com/menu/

Lunch in Litchfield, CT - suggestions?

If the appt's in a.m., why stay in town? Go 15 - 20 min. west on 202 and go to White Horse Inn

http://www.whitehorsecountrypub.com/

one of the best and the most reasonable places in the state. Plus you can eat fire side or stream side.

Lunch in Litchfield, CT - suggestions?

@ the Corner is really close by, right on the corner of 63 and 202, within walking distance of the library. It's decent if a little pricey

http://www.athecorner.com/

I personally don't particularly care for either the Village or West St. Grill, so if I had to be right on the green I'd probably opt for that. There used to be a Greek place down farther at the west end but I don't recall what it is now.

Growing Cilantro

Cilantro is hard to grow for exactly the reasons you have described. While we put some in every year, I also go to my garden center and get a potted Vietnamese Cilantro or Coriander plant to hang just outside my kitchen door. This is kind of a vine type plant with pointy leaves. It is a perennial and a member of the smartweed family. Its scent and flavor are very similar to regular cilantro and it is used regularly in Vietnamese cooking so when I need some I'll just reach out the door and snip a branch or two off and julienne some of the leaves.

http://en.wikipedia.org/wiki/Persicar...

Apr 19, 2015
junescook in Gardening