junescook's Profile

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One woman's take on the paleo diet

Personally, to me, the paleo fad sounds like Atkins .02

http://www.newyorker.com/magazine/201...

Jul 23, 2014
junescook in Food Media & News

Fish store/truck in driving distance of Sherman CT

AS far as service is concerned, we were virtually ignored while the staff people were visiting with family/friends. We thought the portions were small for the prices charged. I think drinks out of the cooler were $3+. And given that you're eating on a clean-it-yourself picnic table, we didn't feel it was worth a return. But that was a couple of summers ago and though we go by fairly often we wouldn't go back unless we heard more reviews like yours, Sue.

Jul 21, 2014
junescook in Southern New England

Fish store/truck in driving distance of Sherman CT

Glad to hear that. You fared better than we have there. Btw, Jim Barberie's, an old favorite restaurant on Padanarum Rd. in Danbury, has a lobster luncheon special on Wednesdays, $14.99 for a complete lunch.

http://www.barbaries.com/lunch%20spec...

Jul 21, 2014
junescook in Southern New England

How big of a Foodie are you? Take the quiz to find out!

89%. Deconstructing isn't presenting the ingredients separately?

Jul 21, 2014
junescook in Food Media & News

Smoking ice cream - any body tried this?

How about adding some smoked almonds to your mix ins?

Jul 18, 2014
junescook in BBQ, Smoking, & Grilling

Fish store/truck in driving distance of Sherman CT

You'll find very fresh fish at Tony and Sons in the Oakville section of Watertown. They have a fleet of trucks, go to the sources daily and supply many of the markets and restaurants in this area.

Jul 16, 2014
junescook in Southern New England

FN quest for ratings: we are more likely to see Giada De Laurentiis or Bobby Flay cooking “ethnic foods” than we are to see a brown person cooking them.

This kind of reminds me of the Tony Bourdain episode in which he emphasizes that Mexicans and Central Americans cook most of the food in NYC restaurants, including his old haunt, Les Halles.

Jul 09, 2014
junescook in Food Media & News

Self cleaning oven: racks in or out?

I cook three meals a day. I bought the stove to use, not to ogle at, The self-clean cycle works very well leaving just a bit of white ash in the bottom, even when I add the grills from my big Weber. No ball bearings though.

Jun 27, 2014
junescook in Cookware

Self cleaning oven: racks in or out?

The last time I ran the clean cycle on my oven I also put in the stainless steel racks from my big Weber grill and they came out perfectly clean (though not quite as shiny) as well.

Jun 21, 2014
junescook in Cookware
1

Why are chicken breasts so HUGE?

I'd like to make another comment. Large scale chicken farmers make big investments to secure contracts with the big poultry companies like Tyson, Blue Bell and Perdue. The companies drop off thousands of hatchlings at a time and them come back at a certain time and pay a predetermined fee for the number that survived. It would be about six weeks for a 6# bird (fryer), maybe 10-12 for a roaster, etc. In the warmer weather there is probably less call for big roasters of the oven-stuffer size and so you see them more often parted out. Yesterday I bought a package of leg quarters @ .88. Today they had big split chickens @ .99 but smaller @ 1.49. Chicken farming is a hard business and I know that some farmers who have gone through the procedures (and costs) necessary to produce organic birds hoping to get contracts with Whole Foods and Walmart have been disappointed in their efforts.

Jun 19, 2014
junescook in General Topics

Why are chicken breasts so HUGE?

One thing I do like those large chicken breasts for, especially in the warm weather, is smoking. Last weekend, while I was smoking some country ribs on the lower shelf, I also had five of those big bns breasts, coated with the same rub, on the upper shelf. I had the thermometer in one of the largest breasts and kept them in until it hit about 165, about 3 1/2 hours. We slice these thinly and have them atop big salads, in sandwiches and in casseroles. We're WW members and while we are very frugal about carb consumption, but since most veggies are free, and lean meat is only one pt/oz, we get to have more than enough. As long as you're careful with temperature control with those they won't get too dry.

Jun 19, 2014
junescook in General Topics

Tomatoes 2014

Offhand the ring looks like damage caused by stinkbug injury (stinkbug cloudy spot) but better you should call or email your own local extension office. We're in the northeast.

Jun 18, 2014
junescook in Gardening

what to do with country style pork ribs?

I'm doing them twice this week and finding them leaner than in the past. Over the weekend I prepped some with my usual bbq rub (actually Memphis Dust recipe from the Amazing Ribs website) and smoked them for about 3 1/2 hours. And tomorrow I'll put another batch in the slow cooker with an envelope of the Rick Bayliss Frontera Garlicky Carnitas Slow Cook Sauce (with lime and chipotle) which we really like. I think his cooking sauces are great except for the chicken taco one.

We love this cut because, like turkey thighs, given enough time, it becomes tender and sweet.

Jun 18, 2014
junescook in Home Cooking

Stew Leonards...an ongoing debate

Likewise use Sunny Paris in omelets and we just ran out, and we have eggs every day. But I have to send away for my Penzey's and don't really know anything else to order to come up with the free shipping. (sorry to be staying off topic here). Maybe I should start a new one. Any suggestions?

Jun 16, 2014
junescook in Southern New England

New to smoking - advice please?

Fyi, I have a simple Crock Pot. At either high or low setting it reaches and maintains a setting of 215 deg. On America's Test Kitchen recently they rated slow cookers -- most of them more elaborate than mine -- and found that all maintained temps between 210 and 214. It really is rather like wrapping in foil and finishing in the oven. I may give that a try some time since my propane smoker is so difficult to temp control for long periods of time and if I want the crispy outside I could just give it another spray and pop it back into a hot oven or onto the grill.

Jun 14, 2014
junescook in BBQ, Smoking, & Grilling
1

Jon Favreau's movie, "Chef"

Well, we finally got to see it though it took two tries. Yesterday we headed over to the mall, sat through nearly 20 minutes of previews, and then 20 minutes into the film (as Favreau was reading the review at the bar) the movie stops, lights flash, alarms go off, and they tell us that we have to evacuate the mall -- never find out why.

So food porn deprived we went home and after a brief search we watched Big Night on Netflix which although not a new movie, hit all the same buttons: romance, pathos, amazing food, and an incredible cast.

So anyway today we went back to watch the whole thing, and have to agree that it was very well done even if a little contrived here and there. Favreau was very good in the role as was, I thought, the boy who played his son. But the scenes where he was making his new menu had me almost sweating, and sincerely regretting that I had planned to grill pork chops for dinner and thinking about doing carnitas and smoking some more meat this weekend.

By the way, one of the previews we saw (twice) was for the film 100 Yard Journey which stars Helen Mirren as a French restaurateur confronted by a family opening their Indian restaurant directly across the road from hers. Looks delicious.

Jun 12, 2014
junescook in Food Media & News
2

Pork rib membrane - remove or not?

This past weekend I smoked a rack of back ribs (among other things). I have a small smoker so I have to cut the rack in half. On one end the membrane came off easily bot not on the other so on that end I just slit the membrane between the ribs so the flavors could penetrate from that side.

Well, after smoking for 3 1/2 hours and then giving them a final steam and glaze at the end, they were equally tender, equally flavorful. The membrane itself was not tough or overly chewy. So don't kill yourself trying to get it off; it really won't make a whole lot of difference, they;ll be delicious either way..

Jun 04, 2014
junescook in Home Cooking

Jon Favreau's movie, "Chef"

Yes, actually, and pretty close to A Dong.

May 27, 2014
junescook in Food Media & News

Jon Favreau's movie, "Chef"

Katty, where did you go to see the movie?

May 27, 2014
junescook in Food Media & News

what's cooking in sherman/kent/new milford/danbury/washington/litchfield?

The Marketplace in Danbury serves local fare. We had lunch there recently and it was excellent. He is about to open another place in Woodbury in July, and supposedly will compete on Iron Chef America in the fall.

http://www.marketplacedanbury.com/

We also happen to really like the White Horse pub int the Marbledale section of Litchfield. It's a nice setting, inside or out and the food is simple and very good..

http://www.whitehorsecountrypub.com/

May 26, 2014
junescook in Southern New England

Toaster recommendation

We've always done well with our cuisinarts both two and four slice. Careful it's not set on the bagel setting. On "bagel" it does only toast on one side.

May 24, 2014
junescook in Cookware

Jon Favreau's movie, "Chef"

I read the review in Time this morning and I'm looking forward to seeing it as well:

http://time.com/92036/chef-movie-revi...

Is it only playing in NY and LA for now?

May 13, 2014
junescook in Food Media & News

White Flower Farm / Morris CT area

I'm not sure in what direction you're traveling, but in that area we love the White Horse Tavern in Marbledale. Just continue north on 63 a couple of minutes into the center of Litchfield, turn left on 202 and go a few miles and it will be on your right. Indoors or out it's a nice place and has very good food.

http://www.whitehorsecountrypub.com/

Washington, not too far, has some good places, e.g., GW Tavern, and there are those who like places in the center of Litchfield as well.

May 08, 2014
junescook in Southern New England

Best Sea Food "Shack" CT

Lenny's on Indian Neck actually, their favorite, though L&J's is high on my list too, all the kind of places we don't have here in Litchfield County. I'll have to conjure up an Ikea shopping list to rationalize that trip next time.

May 04, 2014
junescook in Southern New England

Best Sea Food "Shack" CT

Katty, you inspired us. On Thursday we went to Lenny's for lunch. I had your mom's special, and likewise skipped the roll. The oysters were small, sweet and exquisite. My sister had a clam roll that was so overflowing that I also got about a third of those -- also very good but not as tender, sweet and juicy as the fried oysters. (We actually skipped our regular WW meeting to go there with my sister and b-in-l so it was doubly enjoyable).

May 03, 2014
junescook in Southern New England

S&P or Oyster Club

I'd also say it depends on what you feel like eating. Check the menus.

Apr 27, 2014
junescook in Southern New England

I need a veggie suggestion for Easter brunch

My sister is having the ham, scalloped potatoes and biscuits, so I'm bringing a broccoli salad with tomatoes and red onion..

Apr 18, 2014
junescook in Home Cooking
2

Is a hot dog a sandwich?

Well, if you go to the grocery store to buy hot dogs, you have a lot of choices, but none of them come in buns.

Apr 13, 2014
junescook in General Topics

Is a hot dog a sandwich?

Well, if the cheesesteak us a sandwich, why not the hot dog on a bun?

Apr 11, 2014
junescook in General Topics

Is a hot dog a sandwich?

A cheesesteak is on a split bun:

http://www.genosteaks.com/menu.html

Mar 05, 2014
junescook in General Topics