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100 (okay, 50) Things Restaurant Staffers Should Never Do
I love this list, and, with the exception of # 23, I am heartily in agreement. When I am eating out, which is not all that often these days, I want the experience to be as good as it possibly can be. And, aside from the food, the etiquette (or lack thereof) of my server is what most affects that experience.
What's Your Favorite Sandwich?
I'm torn between banh mi (grilled pork, with plenty of spicy spread, pickled vegetables, hot peppers, and cilantro) and a California-style everything sandwich: Toasted multi-grain bread, sprouts, sliced avocado, sliced tomato, finely shredded carrots, butter lettuce, garlic aioli, and a dash of cholula.
When I was little my favorite was definitely a fried-egg - over medium - on toast, with plenty of ketchup.
What do you use maple syrup for?
@Chiff - Wow, gingerbread waffles sound delicious, and I'm not generally a lover of waffles. Could you be persuaded to part with that recipe?
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Recent Posts
Wanted: A non-BBQ recipe for Pork Shoulder!
Posted by Junie, September 10, 2009 at 10:47 AM
Pasta Without a Pasta Machine: Mission Impossible?
Posted by Junie, August 4, 2009 at 9:12 AM
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Recent Favorites
Video: Coolio Makes Deep-Fried Turkey
Posted by Erin Zimmer, November 20, 2009 at 12:15 PM
The Making of the 'Uovo in Raviolo' at Manhattan's SD26
Posted by Carey Jones, November 17, 2009 at 12:30 PM
Black Iron Dude, a Blog about Cast Iron Cookware
Posted by Robyn Lee, November 13, 2009 at 11:15 AM
Video: 'The Vietnamese Baguette Song'
Posted by Adam Kuban, November 12, 2009 at 6:00 AM
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Recent Comments | Response to Comments
Favorite Pizza Condiment??
Hot pepper flakes, or some Frank's Red Hot. The crust I like to dunk in Ranch dressing, despite the fact that I hate Ranch on anything else.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I love this list, and, with the exception of # 23, I am heartily in agreement. When I am eating out, which is not all that often these days, I want the experience to be as good as it possibly can be. And, aside from the food, the etiquette (or lack thereof) of my server is what most affects that experience.
What's Your Favorite Sandwich?
I'm torn between banh mi (grilled pork, with plenty of spicy spread, pickled vegetables, hot peppers, and cilantro) and a California-style everything sandwich: Toasted multi-grain bread, sprouts, sliced avocado, sliced tomato, finely shredded carrots, butter lettuce, garlic aioli, and a dash of cholula.
When I was little my favorite was definitely a fried-egg - over medium - on toast, with plenty of ketchup.
What do you use maple syrup for?
@Chiff - Wow, gingerbread waffles sound delicious, and I'm not generally a lover of waffles. Could you be persuaded to part with that recipe?
A Full Dimensional Sandwich: Detroit's 3-D Special Sandwich
I'm with Robyn - what on earth is a party store?!
How to Make Creepy Meat Hands
Seriously gross. Nice work!
Bewitching in the kitchen! What's for dinner 10/27, Tuesday?
Chopped roasted pork and barbecue sauce on toasted whole wheat rolls. Probably a green salad on the side, but maybe green beans.
MOCK MEAT... IT'S WHAT'S FOR DINNER... (really?, why?)
Trader Joe's soy chorizo is surprisingly delicious, though a bit on the salty side. Good amount of spice, though. It's the only mock meat I've ever tried, and I like it in quesadillas, burritos, torta, and scrambled eggs. Just be sure to remove it from the plastic casing!
Boing! Rubbery meat help for brisket/short ribs, please
ps - Heinz Chili Sauce is kind of like a thinner version of ketchup. Tomato paste/puree could be substituted.
Boing! Rubbery meat help for brisket/short ribs, please
There are some great tips on this thread! Another super easy way to cook brisket:
Slice 2 medium white onions into rings, saute in a couple of tablespoons of olive oil until crisp-tender, add about 1/2 cup Heinz Chili Sauce and a couple of tablespoons of apple cider. Season your brisket with some pepper, cover it with the onion mixture and wrap tightly in a couple of layers of aluminum foil. But the brisket in a roasting pan and cook in the oven at 325 degrees for at least 5 hours/until fork-tender.
I slice this and serve with garlic mashed potatoes and broccoli rabe with lemon and butter.
Home Remedies for Sore Throats?
I agree on the gargling with warm saltwater! Never fails. It might be best to avoid getting in the habit of gargling with hydrogen peroxide (or using it regularly for things like teeth-whitening), as you can end up with a condition called Hairy Tongue. It is just as gross as it sounds...
How do you make make edamame?
I know this is basic, but I loved cooked (and cooled) edamamae in almost every kind of salad. Their flavor is distinct, but still goes so well with pretty much all salad dressings. And they add nice body to salads.
Fluffernutter: Massachusetts' State Sandwich?
Raised in CT, but I live in Massachusetts now, and I've STILL never had a fluffernutter sandwich. I love peanut butter sandwiches (and, occasionally, pb&j), but fluff really doesn't appeal to me. It just looks so sticky and overly sweet. Maybe it's because I hate marshmallows?
Nice Kitchen, Pioneer Woman
Haha, my apartment could also easily fit into the Lodge kitchen! : )
Seriously, though: What a well thought out space, and it gets great light. I adore the deep, wide sink and the hardwood flooring.
What's for dinner tonight???
Making a quesadilla with carnitas, pickled jalapenos, and a mix of shredded cheese and spices (cumin, oregano, garlic powder, cayenne).
What's for Dinner Tonight? The 'Come-Back-GatorPam!' Edition.
Leftovers: Roast pork with sauteed onions, spicy whole grain mustard and boiled new potatoes with butter and cracked pepper on the side!
Delicious and quick.
Weekend Cook and Tell: The Temporary Vegetarian
@cybercita - That sounds fast and seriously delicious. I'll have to look for the frozen artichoke hearts at my neighborhood TJ's.
Wanted: A non-BBQ recipe for Pork Shoulder!
@Jerzee - I actually saw you post that recipe somewhere in the Talk section last fall/winter, and I made it then - it was freakin' awesome! It was a huge hit and froze really well, too. I definitely plan on making it again this season.
Chopped Cooked Chicken Uses? Something warm for a cool fall day
Puff pastry chicken pot pie. Par-cook all the veggies, whip up a bechamel, add some herbs and seasonings, and then throw in the oven. Because you have a sauce covering everything, and the puff pastry cooks quickly, you don't really need to worry about the chicken getting too dried out.
Best food for a stomach ache?
Room temp, mostly flat ginger ale, all the way! Or gatorade, I guess, but I hate the taste of that. Once the ginger ale settles your stomach and brings your blood sugar back up, move onto to solid food of the carb-laden variety. : )
Wanted: A non-BBQ recipe for Pork Shoulder!
@christel - I know, I saw the price and I couldn't resist - $12 for so much meat! I also had to snap it up, because for some reason this cut is really hard to find in my area.
Wanted: A non-BBQ recipe for Pork Shoulder!
@simon - Thanks for the info - I'm really excited to have a big cooking project to work on.
Wanted: A non-BBQ recipe for Pork Shoulder!
Wow, great suggestions! Thanks! I think I'm going to go with simon's suggestion and cure it in the fridge from Friday night to Saturday morning, and then cook it all day Saturday. It'll be a nice break from all the studying I'm planning to get done that day.
My only question is this: In the second step (of simon's instructions), does the roast go directly on top of the aromatics? Or is it placed on a rack above the aromatics?
Snapshots from the UK: Rules, London's Oldest Restaurant
Ugh, this makes me wish I could fly to London tomorrow. Excellent writing, as always.
Gluten-Free Tuesday: Teff
I'm surprised that so many people dislike injera. I love injera - it's definitely one of the best parts of Ethiopian cuisine. I love the fluffy texture, the very slightly sour taste (I like sourdough bread, too, so maybe that helps), and how pliable it is - perfect for using to pick up meats and vegetables!
100 (okay, 50) Things Restaurant Staffers Should Never Do
lemonfair - totally agree
Food Tattoos?
I'm in the process of designing a pin-up (40's style) of a chefly young lady with a plate of sushi in one hand, and a slice of maki in the other, along with all of the standard accoutrement of a pin up. I already have a toqued skull biting my first chef knife tatted on my other arm, in military style. Soon I will add the words 'Death From Within' in some form with that one. I will try to post up pics when they are complete!
Favorite Pizza Condiment??
At our pizzeria we have red pepper flakes and parmesan on every table. We also have Tabasco and similar sauces and we have two homemade sauces: creamy chipotle and chimuchurri. This last one is intended to go with "empanadas" but a lot of clients request it to have it with their pizza, it has a strong lemony/parsley taste. They some times ask for our (also) homemade Italian dressing, but creamy chipotle is the most requested of all.
Favorite Pizza Condiment??
I don't mind the condiments on my pizza, but I don't go dipping. What I want on the pizza is already there.
I like a pizza that's smeared with garlic butter, basil pesto, artichokes and oven cured tomatoes.
Do You Put Ranch Dressing on Pizza?
How do you get a white trash girl to suck your d**k?
Dip it in ranch dressing.
Favorite Pizza Condiment??
I've started eating pizza by choice recently. The place near our house serves their pizza with honey packed on the side.
On my pizzas, I add a lot of crushed red pepper flakes and dip the pizza in honey, even the chicken ranch pizza.
Favorite Pizza Condiment??
Sometimes honey for the end crust. I read "condiments" to mean liquid things—like ranch dressing, hot sauce, etc. If that's the case, no. (Except for honey on end crust.) But if you're going to count red pepper flakes, oregano, and Parmesan, then, sure. Who doesn't use that stuff every now and then?
Favorite Pizza Condiment??
High quality extra virgin olive oil (I like Colavita) for dousing and also chili pepper oil made with red pepper flake and olive oil.
All other condiments IMO just mask of the true flavor which is fine if you're not paying a premium for the pizza you're slathering in hot sauce, ranch, bacon, mayo, ketchup, etc.....
Favorite Pizza Condiment??
Crushed red pepper or cayenne, sometimes Parmesan and on occasion sliced, fresh tomatoes.
Favorite Pizza Condiment??
I think a little zatar would go really well with a plain slice.
Favorite Pizza Condiment??
Y'all gonna eat me alive, but I order a veggie supreme from the local, throw on some bonito flakes, a layer of fresh diced tomato, and end with a BIG layer of cheese, then broil. It saves me having to dice the peppers and onions. My local is garlic freindly, so I don't have to clean the press, (mash and dice garlic seems beyond my skill... I end up with nuggets). The bonito lends a nice smokey flavor I love, the 'maters rehydrate the flakes and the poor ,sad sauce that comes on chain-pizza. Not really a condiment, more of a topping.
Favorite Pizza Condiment??
More cheese. I only eat pizza that I make myself from scratch and I use a lot of cheese to begin with... enough cheese that any witnesses say, "that's a lot of cheese" and to which I respond by adding more cheese. Re heated, it's always best with a fresh layer of more cheese.
Favorite Pizza Condiment??
Just about every pizzeria in Brazil includes packets of ketchup and mayo with their pizzas, which are used heavily.
Favorite Pizza Condiment??
and just to clear it up, I only put hot sauce on lower quality slices, so it's not often the hot sauce comes flying out! And this sounds really geeky but it's so awesome to go on SLICE and see that your talk topic intrigued Adam enough for him to make a post about....makes an 18 year old pizza fanatic feel awesome!
Favorite Pizza Condiment??
Crushed red pepper and red vinegar, sometimes parm.
Favorite Pizza Condiment??
I love red pepper flakes
but I hate how they painfully get stuck in your teeth.
Favorite Pizza Condiment??
Not living in The City, our pizza has to be doctored almost always.
Granulated garlic, fresh cracked mixed peppercorns, fresh julienned basil leaves, dried oregano, dried chili flakes and romano cheese.
If it is leftover slices, I put sliced provolone on top before reheating, then add all of that once it is hot.
Favorite Pizza Condiment??
Wait, I thought avjar was Croatian....
But I've never tried it on pizza, just on cevapcici. I actually was on a quick shot on the news last June at the local Croatian festival taking some of it to put on my meat.
Favorite Pizza Condiment??
mmmm green tabasco sometimes, parm on occasion, garlic salt
Favorite Pizza Condiment??
As a friend of mine once said... "Ajvar on pizza is Serbia's greatest contribution to Italian cuisine".
Favorite Pizza Condiment??
condiments? ew.
spices? some garlic powder or fresh pepper.
Recent Posts
Wanted: A non-BBQ recipe for Pork Shoulder!
Posted by Junie, September 10, 2009 at 10:47 AM
Pasta Without a Pasta Machine: Mission Impossible?
Posted by Junie, August 4, 2009 at 9:12 AM
What's the easiest way to make Skillet Potatoes?
Posted by Junie, February 6, 2009 at 10:57 AM
Serious Efforts: Solution to Thin Alfredo Sauce Dilemma?
Posted by Junie, January 22, 2009 at 4:04 PM
What's Best for Serious Eaters in NYC's Meatpacking District?
Posted by Junie, January 20, 2009 at 4:12 PM
I'm not familiar with Pork Sirloin Roast, are you?
Posted by Junie, January 14, 2009 at 9:53 AM
How do you like your Shrimp and Grits prepared? (I need tips!)
Posted by Junie, December 12, 2008 at 11:19 AM
Food In Literature - What Has Inspired You?
Posted by Junie, November 19, 2008 at 11:33 AM
Recent Favorites
Video: Coolio Makes Deep-Fried Turkey
Posted by Erin Zimmer, November 20, 2009 at 12:15 PM
The Making of the 'Uovo in Raviolo' at Manhattan's SD26
Posted by Carey Jones, November 17, 2009 at 12:30 PM
Black Iron Dude, a Blog about Cast Iron Cookware
Posted by Robyn Lee, November 13, 2009 at 11:15 AM
Video: 'The Vietnamese Baguette Song'
Posted by Adam Kuban, November 12, 2009 at 6:00 AM
Seattle: Serious Pie's Cherry-Bomb Pepper and Sausage Pizza Is the ...
Posted by Adam Kuban, November 12, 2009 at 12:30 PM
What to Eat at the Jean-Talon Market in Montreal
Posted by Erin Zimmer, November 12, 2009 at 3:45 PM
Dinner Tonight: Seared Cauliflower with Couscous and Almonds
Posted by Blake Royer, November 12, 2009 at 4:30 PM
That's Nuts: Do Peanut Butter and Pumpkin Work Together?
Posted by Lee Zalben, November 11, 2009 at 9:00 AM
How to Torture an Eggplant, or Make Tortang Talong
Posted by Robyn Lee, November 5, 2009 at 2:45 PM
Video: Mr. Bean Makes a Sandwich
Posted by Robyn Lee, November 3, 2009 at 12:30 PM
Dinner Tonight: Chairman Mao's Red-Braised Pork
Posted by Nick Kindelsperger, November 2, 2009 at 4:15 PM
Baking With Dorie: Sour Cream Pumpkin Pie
Posted by Dorie Greenspan, November 15, 2007 at 12:30 PM
Cook the Book: Ginger Custard Pumpkin Pie
Posted by Caroline Russock, October 14, 2009 at 2:00 PM
Serious Beer: American Brown Ales
Posted by Maggie Hoffman, October 29, 2009 at 11:15 AM
Video: Improv Everywhere's Grocery Store Musical
Posted by Adam Kuban, October 21, 2009 at 5:00 PM
Boing! Rubbery meat help for brisket/short ribs, please
Posted by Myszka, October 20, 2009 at 10:12 PM
Dinner Tonight: Cauliflower with Bacon and Mushrooms
Posted by Nick Kindelsperger, September 25, 2009 at 4:30 PM
Seriously Meatless: Keftes De Prasa, the Sephardic-Style Leek Fritters
Posted by MichaelNatkin, September 23, 2009 at 3:15 PM
Dinner Tonight: Sauerkraut and Sausage Paprikash
Posted by Blake Royer, April 21, 2009 at 5:30 PM
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About Junie
Location:
About: I'm an eater.
Favorite foods: sushi, raw meat (steak tartare and lamb kefta), samosas, carnitas on corn tortillas topped with salsa verde, avocados, roast chicken, couscous, lobster rolls, eggs every which way, salmon chowder with bacon and fesh corn, french fries and aioli.
Last bite on earth:

Hot pepper flakes, or some Frank's Red Hot. The crust I like to dunk in Ranch dressing, despite the fact that I hate Ranch on anything else.