j

joonjoon's Profile

Title Last Reply

Sushi and small plate dinner ideas need.

Yes but one of the main characteristics of izakaya food is that they're served in small "tapas" like portions..

Aug 28, 2014
joonjoon in Home Cooking

What is omakase?

I guess this is why she only posts here infrequently. lol

Aug 28, 2014
joonjoon in General Topics

Sushi and small plate dinner ideas need.

"Izakaya style" might be the more appropriate term.

Aug 28, 2014
joonjoon in Home Cooking

DIrty Family Secrets

Have you ever tasted the "chicken" inside those 7-11 rolly things? Have you tasted the "beef" in a 7-11 burrito? Those things are horrible. People still eat it. It's WAY worse than any canned chicken I've had.

Aug 28, 2014
joonjoon in General Topics

DIrty Family Secrets

So your standard for whether something is worth eating or not is if 7-11 sells it?

I make all sorts of weird shit at home that 7-11 doesn't sell. Doesn't mean it's not worth eating.

I'd rather have this quesadilla you mentioned rather than some of the weird burritos they have there.

Aug 27, 2014
joonjoon in General Topics

DIrty Family Secrets

Budae jigae is not the same without the cheese!

DIrty Family Secrets

I think your rudeness is justified when a foreigner who has never eaten one of the iconic foods of your country based on the fact that it is "processed". What the fuck does that even mean?

The mighty american cheeseburger is built on american cheese. There is no beating its goo factor. MURCA

Aug 26, 2014
joonjoon in General Topics

DIrty Family Secrets

Assuming the grill isn't hot enough to burn the chicken 45 minutes does not make chicken jerky...depending on how it's cooked it could be really moist and fall off the boney.

Aug 26, 2014
joonjoon in General Topics

DIrty Family Secrets

What's wrong with a flour tortilla in a quesadilla? I would gladly eat it if someone made it for me. Nothing wrong with canned chicken, jarred salsa and good 'ol american cheese.

Aug 26, 2014
joonjoon in General Topics

good food in strange places

They use charcoal. Probably my favorite casual restaurant in the area. (Sabor)

Stick with the picanha and chicken hearts.

Aug 20, 2014
joonjoon in New Jersey

things you put ketchup on

I've gotten a little tired of ketchup but ketchup mixed with tabasco is still one of my favorites ever. Particularly great on eggs.

As for ketchup, I refuse to have onion rings or corn dogs without it.

Aug 19, 2014
joonjoon in General Topics

BRICK HOUSE Tavern & Tap Opening in Neptune rt 66

Have you tried Brando's in Asbury? I've been happy with their steaks.

Aug 15, 2014
joonjoon in New Jersey

Do you like ramen?

Neither packaged ramen nor chef boyardee are crap. They are awesomeness.

Aug 15, 2014
joonjoon in General Topics
1

Do you like ramen?

I feel like things like this are becoming more and more common with this new "foodie" culture. People love to line up for food they can easily get somewhere else. They go because everyone tells them it's foodie and awesome. They go and it's almost like they have to love the experience no matter what it cost or how annoying it was.

Going to Smorgasburg in Brooklyn, for example, simply left me appalled. People lining up to overpay for decent food. It was simply mind boggling and really took the joy out of eating for me.

Inkanto Peruvian Cuisine in Hazlet

Which German place? The best one in the state is Black Forest Inn, if you're ever in the mood.

Aug 13, 2014
joonjoon in New Jersey

Great Salads Monmouth & Ocean County?

Awesome salad bar selections.

Aug 11, 2014
joonjoon in New Jersey

Great Salads Monmouth & Ocean County?

Check out Queso in Lincroft!

Aug 11, 2014
joonjoon in New Jersey

What Grocery Store Sales or Bargains Have You Bought Recently?

Not as many good deals on protein lately. I've been scouring the "Manager's Special" section for some good deals though:

.79 Pork neck bones
.74 Organic whole chicken
1.99 Brooklyn bangers
1.49 Italian Sausage

Also been some good sales on fruits. .97c (2.5-3lb) cantaloupes, .88c/lb peaches, and 3.79 watermelon.

Also picked up a 99c/lb turkey breast.

1.99 london broil seems to be gone forever.

Aug 10, 2014
joonjoon in General Topics

Edison food jaunt? Need ideas please

I listed a bunch of places in this post: http://chowhound.chow.com/topics/9635...

Also the Lamb BBQ place is a fun place to stop by.

Aug 07, 2014
joonjoon in New Jersey

Does fish stock gel?

Yes, fish stocks will gel. You need the head though. There's a tremendous amount of gelatin in the head.

Beef stock will gel too as long as you have the right cuts in there. Tail is where the jello's at.

Aug 04, 2014
joonjoon in General Topics

You've Been Slicing Watermelon Wrong All These Years...A New and Easier Way to Eat.....

My mother does something similar but takes it a step further and cuts the rind out and cuts the whole thing into cubes for easy consumption via fork. Mmm watermelon.

Aug 04, 2014
joonjoon in General Topics

Pulled Pork Question

Why don't you smoke and finish in the oven?

Aug 04, 2014
joonjoon in Home Cooking

How long will homemade vinaigrette stay good for?

Why would a mix of oil and vinegar (both of which lasts indefinitely unrefrigerated) only last two days in the fridge?

Aug 04, 2014
joonjoon in Home Cooking

What should I do with my corned beef / ham / t-bone / lamb rack stock?

So I always save leftover bones for stock making. In this instance I had just finished making corned beef, and decided instead of throwing it out I'd use it as a base for stock. So right now I have a pot of corned beef water boiling away with a ham bone, a few leftover porterhouse steak bones, and a rack's worth of lamb bones.

What should I do with it? I'm thinking kimchi soup or budae chigae but I kinda want to try something new and different.

Aug 04, 2014
joonjoon in Home Cooking

Restaurant Quality Steak (ribeye)

I SO NEED TO TRY THIS!!

Aug 02, 2014
joonjoon in Home Cooking

Restaurant Quality Steak (ribeye)

No offense but IMO his technique sucks. Why would you sear a steak and then put it into a 500 degree oven? You're just asking for uneven cooking (One side of the steak is in contact with a pan that conducts heat much faster than the other, which is only surrounded by hot air) and even one extra minute in an oven that hot is going to get you overcooked steaks. You have to be PERFECT at timing that thing. And plus he takes a beautifully seared steak and seals it shut to steam. Personally it seems like he made all of the wrong choices.

When you consider his mistakes the solutions are pretty clear. Cook your meat in an oven as close to your final desired temp as possible first. Keep it lifted away from a metal surface (or flip regularly while in the oven) to prevent one side from cooking faster than the other. Consider using a thermometer. When your meat is close to your desired temperature remove from oven, let cool for a couple minutes and then sear. Don't steam your steaks after.

You can clearly see how his method results in failed steaks time after time in this video: http://www.youtube.com/watch?v=HmyKDo...

Even when he thinks he got it right you can see the top grey band is simply enormous from the steak having spent too much time touching a hot pan in a hot oven. And it's quite uneven too, there's much more grey on top than on the bottom. This is unavoidable when you're finishing your steak in a pan in a 500 degree oven. That's why he can't tell if his steak is rare or medium because there's so much variation in the doneness of the steak.

Aug 02, 2014
joonjoon in Home Cooking

Best of Monmouth County: Readers' Choice Awards 2014

For me that's the charm of hole in the wall joints like that. I want it dingy.

Aug 01, 2014
joonjoon in New Jersey

Best of Monmouth County: Readers' Choice Awards 2014

The best taco list made me laugh.

Jul 31, 2014
joonjoon in New Jersey

Chameh, Korean melon

The membraney seed area is the best part! They are generally consumed with a little "crunch" in the flesh. Yum.

Jul 28, 2014
joonjoon in General Topics

Attention Chefs: Can we all agree that bacon is over?

I feel the same way about eggs in general. Aside from things like benedict...it's like...why would you go out and pay a 400% markup on something you can make so easily at home?

Jul 28, 2014
joonjoon in General Topics