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Manhattan Asian style bang bang

Hey NYC hounds,

For those who are wondering what a bang bang is...it's where you eat two meals consecutively. For more discussion see: http://chowhound.chow.com/topics/1011214

But basically my friend and I would like to do one extremely gluttonous outing in NYC. We would like to do a surf and turf bang bang, and have the surf portion decided (Yasuda). I'd like your opinion on the Turf portion of the program.

We originally wanted to go to Takashi but it appears they only take reservations for 4 or more. Is it possible to get seated at all if you're a party of 2?

Any recommendations on some "Turf" alternatives to Takashi?

Thanks!

31 minutes ago
joonjoon in Manhattan

Guy Fieri Diners Drive-ins and Dives - any worthwhile in Monmouth County?

I find that a vast majority of "legendary-level" spots end up a disappointment if you get sucked into the hype. It's not often that a place can deliver at the level of expectations that get set by some of these places.

about 2 hours ago
joonjoon in New Jersey

Guy Fieri Diners Drive-ins and Dives - any worthwhile in Monmouth County?

I will never understand the hype behind that place. Is it just me?

about 2 hours ago
joonjoon in New Jersey

Parsippany

You are a wo/man after my own heart.

OP should know Collins is the absolute opposite of a gastropub.

May 26, 2015
joonjoon in New Jersey

Parsippany

I would absolutely make a trip to Collins in Morris Plains for their 17.50 20oz ribeye steak. And just repeat that over and over again.

May 26, 2015
joonjoon in New Jersey

Sriracha: Is it a Hype?

Right there with ya on the plain rice train. I've realized the chili crisp shines most when it's in a simple preparation where it's delivering all of its flavor to something flavorless - a bowl of rice, room temperature plain chicken breast, that sort of thing. When it's mixed in with too many other things you lose that chili crisp wow factor.

May 26, 2015
joonjoon in General Topics

Sriracha: Is it a Hype?

Seconding the chili crisp. I eat that shit straight out of the jar. It's so addicting and delicious.

May 24, 2015
joonjoon in General Topics

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

I don't think this is the first thread of this kind we've seen, but here's how I see it:

Generally speaking most meats you put on the grill doesn't start out "contaminated." That is, assuming you're starting out with good products, these are all things you should be able to eat on its own raw in small quantities and not get sick.

Even if the meat in question was somehow contaminated, tongs spend a lot of time on hot surfaces. Have you ever touched a piece of chicken that's cooked to completion on a grill? It's nearly hot enough to burn your fingers. If there somehow were bugs on your tongs, most of them would die when touching the hot surface of the chicken.

If you're still worried about contamination, all it would take is a few seconds of sticking your tongs in your grill grates to sanitize them. When I'm grilling and not using my tongs actively I normally leave them stuck in the grates to sanitize.

I've never heard of anyone getting sick at a BBQ because the tongs weren't replaced between cooking phases. So why worry?

May 24, 2015
joonjoon in General Topics

Chuck Roast.... Roasted Low and Slow @ 220* F.....For A Better Pot Roast ?(Pictures)

This is a beauty of Chowhound! And a great reminder not to simply parrot "facts" that you've only heard from others but haven't tried yourself. Glad you enjoyed your chuck roast!

Actually the well marbled section of chuck also makes an incredible steak. It's one of the best marbled cuts on the cow and is unbelievable seared quickly despite what everyone says about chuck.

May 24, 2015
joonjoon in Home Cooking

on the ocean/boardwalk?

Meh. I've been there plenty of times for drinks but nothing on the menu ever makes me want to eat anything. Their 5$ happy hour mussels are a great deal though.

Avenue Prix Fixe is well worth it and probably the best bargain if you can make it on time.

May 22, 2015
joonjoon in New Jersey

10 of the Shore's top spots for pork roll

Hehe this is a friend of mine...but I've yet to try it!

May 20, 2015
joonjoon in New Jersey

Zagat's list of NJ's Top 50 Restaurants...

May 20, 2015
joonjoon in New Jersey

noodle chu in Parsippany - closed!

The Chus own a building my mom has a shop in..I'll have her ask what happened :D

May 17, 2015
joonjoon in New Jersey

Scrapple vs. Liver Pudding?

I wonder if anyone has ever replied to alsname@hotmail.com.

May 16, 2015
joonjoon in General Topics

Ways to eat Menudo (the soup)?

I don't get the soup and tortilla thing. I skip the tortilla when I'm having Mexican soup, personally.

May 16, 2015
joonjoon in General Topics

Hors d'oeuvres play on Entrees

I would like to complete your concept as "all American." I think some Italian would round it out well since that's our most popular adopted cuisine. People have suggested lasagna and spaghetti type things and I like those ideas. Something with a red sauce. If you want to get crazy, how about a noodle cake topped with a mini meatball?

May 16, 2015
joonjoon in Home Cooking
1

Pork tenderloin in fridge over a week?

You will die.

New restaurant celebrates legendary Jersey foods

Yep.

May 11, 2015
joonjoon in New Jersey

New restaurant celebrates legendary Jersey foods

Well to start with the location is one of those revolving restaurant graveyards...I can't think of any place that's stayed in business in that spot for more than 2 years in the last 10-15 years.

Also there's nothing compelling about the decor or the menu. Burgers and hot dogs when you have Jacks, Windmill, Jrs within walking distance? Unless their food is really spectacular I don't see how they're going to make it.

May 11, 2015
joonjoon in New Jersey

New restaurant celebrates legendary Jersey foods

I stepped in here the other day to look at the menu..I gotta say, there's no way this place is staying in business in that spot.

May 11, 2015
joonjoon in New Jersey

Fernandes 3 - Sayerville, NJ

Not long ago? I used to buy skirt (and flap meat) at BJs for like 3 bucks back in 2003ish. Beef prices are insane now.

I really wish I lived closer to Collins (Morris Plains). 20oz Ribeye for 18 bucks.

Having said that you simply can't beat Sabor. 9$/lb which is less than some beef costs at the store uncooked.

May 07, 2015
joonjoon in New Jersey

is salt really heated to 1200 degrees F?

Cook's Illustrated did a test on this. With salt that's intended for food, tasters can only tell the difference when it is used for finishing. When it's in a solution (soup stew etc) the different salts are indistinguishable.

May 07, 2015
joonjoon in General Topics

Where to go in Iselin area for group Indian dinner?

Hey NJ hounds,

Sadly I don't get around to Iselin often for Indian food but I have a dinner planned with ~10 people for Friday. Not everyone is super adventurous eaters but they all enjoy Indian food. Any recommendations?

May 07, 2015
joonjoon in New Jersey

Avocado seed find!

I don't know why there's so much snark in this thread...I for one am very happy to hear it's edible and can't wait to see what it tastes like.

May 05, 2015
joonjoon in Home Cooking

Avocado seed find!

"We're going to add a little bit of fat free gluten free water."

I guess I've been drinking the wrong water all this time!! :D

Is my chicken still safe to eat?

You will die.

Pork belly in Bergen county

I saw something in one of my news feeds yesterday that basically said that pretty much all pigs you can buy come from some kind of factory farm...good luck :)

May 05, 2015
joonjoon in New Jersey

Fernandes 3 - Sayerville, NJ

I got the tile steak last time and thought it was great too. Been meaning to get the 40oz Porterhouse. My friends who like to go there rave about the Chilean sea bass dish also.

IMO rodizio is not the way to go here. There are too many great dishes on the menu that will fill you up for less than the price of rodizio.

May 04, 2015
joonjoon in New Jersey

Cross & Orange - are there two of them?

I guess I haven't been there when it was loud. I do agree that they could have done a *lot* more with the decor and that for the upscaleness they are going for, there's a disconnect there. Pretty much agree with everything that's been said in this thread so far in terms of opening hype and the substance lacking in comparison.

However, if you take away the hype and your preconceptions about the place and look at the food, they are actually putting out some pretty tasty and original stuff, albeit at inflated prices.

May 04, 2015
joonjoon in New Jersey

Cross & Orange - are there two of them?

I have a feeling a lot of the 5 star C+O reviews on yelp are manufactured...a lot of them came in when they first opened and from reviewers who don't have a lot of reviews under their belt.

They've since been taking a good beating on yelp, and their current rating stands at 3.5 stars. I've only been there twice but I think it deserves to be closer to 4 stars.

What's wrong with the venue that "perfection" would drop them down to 4 stars?

May 04, 2015
joonjoon in New Jersey