j

JNUNZMAN's Profile

Title Last Reply

What hot dog brand is best?

I lived at the Jersey shore and only eat Shickhaus griddle franks.....they get nice and crispy on the grill and split down the middle. Damn, I'm hungry just thinking about them. I now live in Bucks County PA and make quarterly trips to the shore and buy 5 or 6 packages for the freezer.
Hot Dog Johnny's is great!! I take my motorcycle up there just to get a few "specials" some fries and a birch beer and make a day of it!! That place hasn't changed in 50 years.

Jul 05, 2013
JNUNZMAN in General Topics

DeLorenzo's - Hamilton: BYO??

yes...it's bring your own booze and grated cheese.....................pizza is outstanding but it rubs me the wrong way that they don't have grated cheese available. They feel that their pizza is so outstanding that parmesan would ruin it, so they don't serve it...................so bring your own grated cheese if you normally eat your pizza with it like 99 percent of the pizza eating public do.

Nov 17, 2012
JNUNZMAN in New Jersey

What bourbon are you drinking these days?

and how was it?????? Inquiring minds want to know!!!

Jul 27, 2012
JNUNZMAN in Spirits

What bourbon are you drinking these days?

I just had a buddy give me a bottle of E.H. Taylor Tornado Surviving bourbon.........Excellent!!! Apparently Buffalo Trace had a local tornado blow the roof off of an aging building which exposed the barrels to the elements until they could construct a new building, which imparted a different flavor profile to the bourbon. I'm not sure if I would have bought it myself given the $75 price tag, but regardless, it is excellent.,

Jun 04, 2012
JNUNZMAN in Spirits

Anyone else like to see some new innovative cook shows on Food Network?

The Food Network sucks now!! I like watching people cook.....not in competitions, but actually cook and describe what they are doing. That is now gone and has been for years. They should rename it the "Food Competition Network", it would be more appropriate. Sadly, I scan PBS for reruns of Nick Stellino.........Martin Yan...........Mary Ellen Esposito..........people who actually demonstrate cooking!! I never watch FN anymore.

May 31, 2012
JNUNZMAN in Food Media & News

Say what?? Cooking comments that baffle you

My wife and I both looked at each other and said in unison "Are you kidding?!! Why do you think that there's a window in the door???" and laughed.
We both ignored the cat sucking the breath out of the baby comment becuase we really couldn't believe that a 30 something aged person would actually believe something that stupid.
Had my wife not been there I probably would have tried the "I'm blind" and stumbled about the kitchen scenario though!!

May 10, 2012
JNUNZMAN in Not About Food

Say what?? Cooking comments that baffle you

I had a friend of mine come over for dinner with her children. I was melting butter in the microwave and her young daughter, maybe 6 or 7 years old, was looking thru the little microwave window at the butter rotating around. When my friend saw this she shrieked and put her hands over the kids eyes "Don't ever do that!!! Don't you know that it'll make you go blind?!!!!" She was dead serious. My jaw was on the floor. Mind you, this is the same person that asked us if we were getting rid of the cat when my wife gave birth. I asked why and she replied "Don't you know that the cat will smell the milk on the babies breath and smother it?!!"
You just can't make some things up!!!

May 09, 2012
JNUNZMAN in Not About Food

Yikes! Didn't remove fuzzy choke when stuffing artichokes! Will they still turn out ok?

don't worry about it. I never remove them. They remove easily after they are cooked. When you eat thru the stuffed leaves and get to the leaves with the little spikes at the top, you grab the top of the spiked leave and pull all of them off in one shot, then use a spoon to scoop out the choke. A little salt on the heart and all is good. Now I'm hungry.

May 03, 2012
JNUNZMAN in Home Cooking

Medium well leg of lamb.

I would have the butcher bone it out and butterfly it. Take fresh chopped rosemary, juice of 1 lemon, cup of dijon mustard, 4 cloves of crushed garlic, cup of olive oil, tablespoon of salt and pepper. whip it all into a paste and smear on the lamb after the lamb is trimmed of fat and silverskin. Throw it on a grill until done to your liking. I know many people who don't like lamb due to the fact that they have only eaten it towards medium well/well and it gets just too dry. Flirt with medium and you'll love it. This recipe will have no leftovers no matter how much is on the serving platter after dinner. Everybody will be picking at it like wolves until the plate is clean. It's awesome.

Apr 30, 2012
JNUNZMAN in Home Cooking

What Do You Wear When You Cook?

I will generally cook in the nude....unless I'm making bacon or something that involves hot grease............
Dinner parties sometimes get a little uncomfortable and I will put on a sock so nobody will get too embarassed.

Apr 26, 2012
JNUNZMAN in Not About Food

When do you tip low (10% or less)

I will tip low when the issue is the servers neglect and has nothing to do with the food. If it's a kitchen made issue I will always tip properly.

Apr 26, 2012
JNUNZMAN in Not About Food

Why won't my lentils come out "fluffy"? Does anyone;'s lentils come out fluffy?

Lentils get creamy and "unfluffy" when cooked on top of the stove due to stirring.
I had phenomenal southern style lentils that I thought were fluffy 1 time visiting Alabama. It was a lunch buffet at a factory and they baked them covered in the oven. No stirring eliminated the squashing of some lentils which causes the creamy sensation.

Apr 16, 2012
JNUNZMAN in Home Cooking

How horrible/helpful would it be to warn a restaurant in advance

Great idea. I had a very quick tempered friend of mine that we had New Years Eve dinner with at a really nice restaurant. He knew in advance that there was a limited menu but insisted on ordering the porterhouse that he always ordered. He started getting loud and obnoxious so I excused myself to the mens room. I found the manager, informed him that my friend will be making dinner unpleasant for not only us, but for everybody in the general proximity, and if they had the damn porterhouse they had better cook it for him. The manager looked around the corner, saw the carnage going on in the dining room , walked over, and told him that they'd be glad to prepare the steak for him.
Needless to say, we never dined out with him and his wife again.
If you know that there is going to be a problem, do everybody a favor and call ahead.

Apr 11, 2012
JNUNZMAN in Not About Food

cracked Le creuset pot

Call customer service at Le Creuset or email them........they have a replacement program if you send back the pot.
I was on the phone and boiled the liquid out of a pot of artichokes and absolutely scorched it beyond all recognition. They had me send the pot back, which was a #28, and charged me about $99 for an entirely new replacement. Much less money than buying a new one. Their customer service dept was great. If they allow you to just replace the lid it should be even cheaper. Good luck.

Apr 11, 2012
JNUNZMAN in Cookware

What bourbon are you drinking these days?

I was visiting my inlaws in Lexington, KY last summer and wanted to pick up some bourbon that I wouldn't easily find in NJ.
Quite frankly, the only reason that I picked out Willets single barrel was due to the distinctive bottle that it came in. I would have remembered that bottle at Joe Canals liquor warehouse!!
It was phenomenal, even better than my favored Woodford.
I had my father in law buy me a bottle prior to coming for a visit and it apparently is tough to get in Kentucky due to it being such a small distiller.
Luckily for me, they only had this huge 1.75 litre decanter left!!!

Sep 28, 2011
JNUNZMAN in Spirits

Ground Hog eating carrot tops sweet potato plants

Cabela's has a good sale on high powered pellet guns right now..........you have to fix the problem, not put a bandaid on it..............plus, ground hog is great on the grill when marinated in a bit of mojo.....

Aug 05, 2011
JNUNZMAN in Gardening

terrible restaurant names

On Sunrise or Oakland Park Blvd in Ft. Lauderdale there used to be a Thai restaurant called..................are you ready..........The Bangkok Inn..................I always chuckled when I drove by it..............and still chuckle thinking about it.

Jul 30, 2011
JNUNZMAN in Not About Food

When Restaurants Refuse Substitutions

I work near an incredible tomato pie restaurant called Delorenzo's in Hamilton NJ. Their tomatoe pie is incredible...just search the NJ board and you'll see.
However, I go there, order a pie, it comes to the table, and I ask for grated parmesan.....I always put a little grated parmesan on my pizza. I'm told that they don't offer it because the pizza stands on its own and needs nothing.
Are you kidding me??? Damn, the pizza is delicious, but I LIKE the taste of a little grated parm on my pizza and feel that it would complement the taste, not destroy it. Who the hell are they to tell me I can't have any grated cheese???
I seriously won't go there because of this. I'm a paying customer...I'm paying to eat your pizza.....I like parmesan on my pizza......I know that they have it somewhere for other stuff......what am I a child????

Jun 25, 2011
JNUNZMAN in Features

Chains That Are EAsy to Love

Cici's????????????.........................that is a buffet for people that don't know what real pizza is.................
Old Country Buffet??????????? Are you sure that you are on the right message board??

Jun 13, 2011
JNUNZMAN in Chains

Do you stereotype a Chef based on his/her kitchen tools?

As much as I'd like to say that I do...........I've had some pretty tasty food from people using some pretty beat up and mismatched cookware and utensils. Go to Mexico and walk around an open market and you'll find some phenomenal food, prepared with some pretty unorthodox utensils and cooking vessels and you'd change your mind.
My 90 year old grandmother made incredible food using cookware with no handles, probably purchased in 1951.

Jun 13, 2011
JNUNZMAN in General Topics

Things That Call Into Question A Cook's Credibility...

great point............!!!

Jun 13, 2011
JNUNZMAN in General Topics

Things That Call Into Question A Cook's Credibility...

I will look at the knife skill only after I see what kind of knives they have. As soon as I see a Ginsu serrated Chef's knife, I start wondering about what I'll be eating. I do however have one friend who has a Ginsu serrated chef knife that really is a good cook. He comes up with some great recipes and always enlists me to help him with the final preparations, checking for doneness, manning the grill so that it's perfectly cooked, etc., which is a skill that he does not have.

Jun 13, 2011
JNUNZMAN in General Topics

Great Steakhouse in central Jersey for a big birthday....

I would also go with KC Prime. I've been going there for years. They have the best Prime Rib I've ever eaten. They slow roast it for something like 8 hours and then grill it to your desired degree of doneness. Outstanding. Great drinks too. They also have a private room for large parties.
While I love the Ruth's Chris experience and food, I will not pass by KC to go there. Entrees come with a house dressed salad and wasabi mashed, not the a la carte Ruth Chris, would you like a $10 baked potato to go with the $40 dollar steak?
Go there, you'll love it and so will he.

Nov 04, 2010
JNUNZMAN in New Jersey

Box Wine

I buy Yellow Tail Pinot Grigio in the box............$16.99.......it says it will keep for 30 days......I've had longer and not noticed any great change.

Oct 23, 2010
JNUNZMAN in Philadelphia

Vietnamese in Montgomery and Bucks County?

I ate there yesterday, PHo and Beyond......it was very busy at lunchtime.....a good sign. I had the deluxe pho, very good, much deeper color and depth of flavor than Savor Saigon. Also had to try the Bahn Mi and took a pork one to go.......WOW.....never had one before........very very tasty. I will be back definitely. Very clean with clean restrooms, which will make my wife happy as she was very disgusted by the cleanliness of Savor Saigon's restrooms. She figures if the bathroom is horribly disgusting, what's the kitchen looking like????

Oct 06, 2010
JNUNZMAN in Philadelphia

Vietnamese in Montgomery and Bucks County?

Unfortunately, I'm sad to report......Savor Saigon in Levittown has gone out of business. I went there the other night for my Pho fix and the place was closed. Gee....another pizza joint was opening in it's place...just what was needed.

Oct 04, 2010
JNUNZMAN in Philadelphia

Savor Saigon in Levittown is out of business.....!!!!

I find it odd that a pizzeria is going in when there is one 30 feet away already!!! I'm hoping that they are just moving locations. There always seemed to be people in there when we went.

Oct 02, 2010
JNUNZMAN in Philadelphia

Savor Saigon in Levittown is out of business.....!!!!

Last night I was itching for my Pho fix at Savor Saigon and when I pulled up the windows were covered up and a sign said "coming soon xx pizza and subs"........I was sickened!!
Does anybody know if they're gone for good or just moving????? I loved it there.....good food, close to my house, and cheap.......a guilty little pleasure for my family.
Too bad........now I'll have to drive to Willow Grove as there is no longer anything closer!!

Oct 02, 2010
JNUNZMAN in Philadelphia

Pan Fried Swordfish (Filet) ????? (Or, how should I cook my fish tonight..???)

Great swordfish topping: 1/4cup olive oil, 2 cloves of minced garlic, teaspoon of dry thyme, 1/2 teaspoon sea salt, black pepper to taste, teaspoon of grated lemon zest. Mix up in a bowl and let sit for about 30 minutes for the flavors to come together. Give both sides of the fish a brush of this stuff, reserving a few tablespoons. Grill fish to preferred doneness. Take a few tablespoons of butter and melt it in the reserved marinade and spoon a bit on top of each portion and serve. EXCELLENT.

Jul 10, 2010
JNUNZMAN in Home Cooking

GRILLED HALIBUT Filets--marinate?

I saw a TV chef do something so simple with Halibut that I though, "NO WAY"!! Sprinkle with a little salt and pepper, then brush some Dijon mustard on it. You can broil inside as well as put on the grill. It is so basic and simple and doesn't overpower the fish at all. Delicious.

Jul 10, 2010
JNUNZMAN in Home Cooking