j

joonjoon's Profile

Title Last Reply

Monmouth/Ocean: Regular weekly specials at casual restaurants

Marry me.

about 18 hours ago
joonjoon in New Jersey

Monmouth/Ocean: Regular weekly specials at casual restaurants

Will you marry me?

about 18 hours ago
joonjoon in New Jersey
1

Monmouth/Ocean: Regular weekly specials at casual restaurants

This thread brings tears of joy to my eyes.

Brick Wall - 1$ oysters on Mondays (all night?)
Fish - Mondays 4-7 1$ oysters 50c clams 2$ shrimp
Main St. - Wednesdays BOGO burger night, Mondays 3$ off burger night.
Clancys - Tuesday burger night, 5.99 for burger w three toppings
Avenue - Tuesday all night 30$ prix fixe
Dish - Tuesday/Wednesday 29$ prix fixe
10th Ave Burrito - All you can eat taco tuesdays
UVA - Has some kind of 1/2 price pizza/pasta, all night happy hour type thing almost every night of the week.
Jacks - Monday - All night 40c wings.

And JaxieWaxie, you missed the best Court Jester special of them all - 12.95 prime rib on Thursdays!

Here's a similar thread from last year: http://chowhound.chow.com/topics/981937

1 day ago
joonjoon in New Jersey

Hannah's Resto. .... Eatontown

You are a true hero. I hope Barbella sees this.

1 day ago
joonjoon in New Jersey
1

Do you pray before a meal?

Just curious...how does your silent prayer go?

1 day ago
joonjoon in Not About Food

Does anyone know what kind of food/menu is being served at Argo in Ocean (old Mike & Nellie's)?

It's like...pan-european food. Their menu looks awful to me. I'll be really surprised if they last.

Jul 29, 2015
joonjoon in New Jersey
1

Need a good cooling dip for Korean fried chicken.

Spitballing off your suggestions..

The quintessential Korean chicken side is pickled radish and carrot...how about turning that into a cool dip? Chopped pickled radish, carrot, and fresh scallions in sour cream or buttermilk/mayo maybe? Throw some pickled cukes in there also?

Jul 28, 2015
joonjoon in Home Cooking

Favorite dishes in which olive oil shines?

Salads, crudo, carpaccio, pizza, pasta, soup, grilled meats...

Jul 28, 2015
joonjoon in Home Cooking

Best Way to Remove Korean Hot Oil Stains?

Chlorox? Oxy Clean?

Jul 28, 2015
joonjoon in General Topics

Remington's, Pascal & Sabine...

Just to put in my 2c, my favorite "special" restaurants are Piccola Italia and Pascal & Sabine. I'm really dying to get to Daniel's in Avon but I haven't had a chance.

Jul 28, 2015
joonjoon in New Jersey

New and authentic Mexican food in Long Branch

Awesome CJ glad you enjoyed it. What did you get?

Jul 28, 2015
joonjoon in New Jersey

New and authentic Mexican food in Long Branch

That place turned into Sabor a while back and they recently moved across the street to their own building. Sadly I haven't been as happy with the food since they moved. :(

Jul 28, 2015
joonjoon in New Jersey

What is your perfect breakfast?

I'm pretty sure I can see horseradish floating around in there :)

Jul 28, 2015
joonjoon in General Topics

Looking for Foods that you can just stick in your mouth and Eat!

I hate pedantry just as much as the next guy, but OP said nothing about utensils, but did say "Looking for food you can just stick in your mouth." Food that require utensils cannot just be stuck in your mouth.

Jul 27, 2015
joonjoon in General Topics
1

Do you pray before a meal?

Some times I like when we say a few words before a group meal. I stay away from religion and say something like "I'm blessed to be here with everyone and come together for this wonderful meal. Thank you all for your company and thank you to the animals and farmers for the food. Now let's fucking eat."

Jul 27, 2015
joonjoon in Not About Food
1

Looking for Foods that you can just stick in your mouth and Eat!

Wouldn't you need a utensil?

Jul 27, 2015
joonjoon in General Topics

Help!! Cooking 30 lbs of ribs in oven

8-9 hours is way too long for ribs IMO. Alton Brown's oven ribs would work pretty well for what you're looking for.

Jul 27, 2015
joonjoon in Home Cooking

london broil cut of beef

Supermarkets tend to them as cuts (round) so colloquially it's also known to be a flat slab of round.

Jul 27, 2015
joonjoon in Home Cooking

What is your perfect breakfast?

Throw some steak and eggs on this and that's my kinda breakfast. http://img.oola.com/slides/6/3/8/5/8/...

Jul 27, 2015
joonjoon in General Topics

Looking for Foods that you can just stick in your mouth and Eat!

How do you "just stick in your mouth and eat" Jello and applesauce?

Jul 27, 2015
joonjoon in General Topics

$500 on the line with a friend in a steak cook off

It's funny, I appreciate OP's passion for steak but his understanding of what makes a good one is really...umm...out there. Reading his steak ideas makes me feel like I'm reading an essay by someone who just discovered a thesaurus.

>A flame grilled Wagyu Ribeye done Medium-Rare

Have you ever eaten a real wagyu steak? The fat level on those things are insane. If you tried to cook a proper wagyu steak on a grill the flame would be pretty uncontrollable. Even if you're a great grill master, I guarantee you your judges will find the level of fat to be too much to eat as a steak.

>Sous-Vede Rare-Medium-Rare bone-in tenderloin, blackened with brown sugar and garlic herb butter.

Why on earth would you get a bone in tenderloin other than to say "bone in"? Completely pointless. The bone also gets in the way of proper blackening.

>Dry smoked, 14 day aged Prime Filet served in Ribeye as jus! MUHAHA!

Filet is probably the worst cut out of the steaks to "dry smoke" because it has little fat and dries out easily. And I have no idea how you plan on getting your ribeyes hot enough for them to drip on your filet without overcooking it (especially after you've already smoked it).

"I've been reading that the problem with the reverse sear is the fact that the milliard reaction requires temperatures higher than steam"
"Also I've heard that pepper burns for this reason."
"I've actually steered away from the circulation method because looking into it, they're getting poor reports in the field."
"Gotta say I did the butter thing and it turned out HORRIBLE."
"Heard of the Delmonico today! Going to try cooking one this week!"

OP, it's almost like you've never cooked a steak before. Listen to your own advice:

>I know his two weaknesses are a tendency to put in too much "flair" (like whiskey in a pumpkin pie) which alienates a lot of people

You say you're a frequent visitor to a "top 5" steakhouse: let me ask you something...do they serve their steak straight up or do they smoke and sugar rub their steaks and baste them in ribeye jus?

$500 on the line with a friend in a steak cook off

I'm guessing your friends are neither oil executives nor children. I don't forsee any of your judges declining your business because you decided to set up fair rules for your steak competition. Why don't you just serve your steak with a 100$ bill tucked under it?

Also, if you're so keen on cooking to your audience why are you trying so hard to make everyone eat rare steak?

Jul 27, 2015
joonjoon in Home Cooking
1

APELLA - 2nd Visit: Stage 2

I had dinner here on Saturday and it was a big "meh" for me. The place was packed though!

I'll take Nikos and It's Greek to Me over this place. Everything was pretty mediocre IMO - diner quality food for nice restaurant price.

Jul 27, 2015
joonjoon in New Jersey

Eggs Go AWOL, And Bakers Scramble For High-Tech Substitutes

I'm in NJ also and noticed egg prices jumping. I feel like a year ago they were ~1.50 a dozen. Now it's ~2.50.

Jul 24, 2015
joonjoon in Food Media & News

Seeking crispy potato lovers. Fry? Roast? Deep fry?

My main motivation for this thread is going through about 2-3 quarts of chicken/beef/pork fat I've been stockpiling. Mmmmm.

Jul 23, 2015
joonjoon in Home Cooking
1

Seeking crispy potato lovers. Fry? Roast? Deep fry?

This is pretty similar to my current method. I wonder though if I can start the potatoes the same and deep/pan fry instead for more crunch.

Jul 23, 2015
joonjoon in Home Cooking

Seeking crispy potato lovers. Fry? Roast? Deep fry?

I love crispy potatoes. I love it especially when it goes beyond crispness to crunchy.

What are your secrets for making crispy potatoes? Regardless of what form the fries are in, what's the best method of making them crispy? Is it better to bake or pan fry? Or is deep frying best? What are the best kind of potatoes for the ultimate crunch factor?

Jul 23, 2015
joonjoon in Home Cooking

What is worth making from scratch to save money?

I think the better question is what's *not* worth making from scratch to save money. Almost everything I eat is made from scratch with the exception of bread, pasta and some sauces (ketchup, soy sauce, miso, etc).

Authentic Mexican Restaurants in Northern Monmouth County?

There's nothing wrong with Rositas. It's the kind of place people think of when they think "Mexican." Like an On the Border / Jose Tejas / Casa Comida type thing. I like those places every now and then.

Jul 23, 2015
joonjoon in New Jersey

New and authentic Mexican food in Long Branch

There's a few Brazilian places on that Broadway strip but I haven't had a chance to try any of them. It's not hispanic but Norah's Irie might be a Chowhound gem. I wanted to go eat there one more time before reporting on it but fuck it. Norah's is my idea of what a Chowhound spot should be. Hidden away in a weird location, doing good nonstandard food that regular folks don't seek out. A place where you feel like you're getting fed by the person who cooked the food. If you like Jamaican you should go to Norah's.

Jul 22, 2015
joonjoon in New Jersey