Profile

jonfoxx

Seasoning Salt on Your Burger

I do two different things. I run Monteal Steak seasoning through a spice grinder and use that sometimes. But lately, I've just been using Accent.

AHT Giveaway: Case of Pat LaFrieda Burgers

I like to grind my own mix in my Kitchen Aid with the grinder attachment. I mix chuck steak and a little bit of short rib. Then, cook it to a nice medium and enjoy it on a kaiser roll with carmelized onions.

The Nasty Bits: Lamb Ribs

I recently had these for the first time at Da Soli restaurant in Haddonfield, NJ. I once worked for a large imported lamb distributor (from Australia and New Zealand) and we carried every kind of cut/primal of lamb, except the ribs! I have to say, they were pure heaven. I get the genious behind Da Soli's dish. The fat on the ribs makes the dish so much better than any other lamb cut, it's the lamb fat that makes the dish and I was sold from the very first bite.

Last meal of 2011?

It's going to be pan seared Chilean Sea Bass with a beurre blanc sauce and panko crusted crab cakes with tomato and corn salsa and horseraddish cream. Going out in style this year...

What shall I call my new chocolate company?

The Dark Side of the Bean

Giveaway: Frank Sinatra's New Best of the Best Album and DVD

It Was A Very Good Year just does it for me.... "vintage wine from fine old kegs"

Eliminating bacon odor

Wow, I could have used this info a few years ago when I was managing a commercial food factory and we were trying to get Kosher certified. I had everything set in the plant, all of the documents in order, just minutes away from the Rabbi's arrival for the inspection. I walked into the office and it smelled like a cooked bacon factory!!! All you could do is smell bacon! Someone had actually just cooked raw bacon in the lunchroom microwave!!! I was never in such a panic...

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

I've had success with many of the Cooks Illustrated recipes this year, so I'm going to try their recipe for the Slow-Roasted Turkey with Gravy. I hope Alton Brown will forgive me.

anyone have a different version of pecan pie?

Take a whole shelled pecan. Crack the shell with a nut cracker, remove the whole nut and divide into 3.14 pieces. It's that simple.

Ask the Food Lab Anything, the Thanksgiving Edition

Why does Stove Top stuffing taste better than any stuffing that I've ever made in my life? Why? Why? Why?

How to Shuck Fresh Corn Easily

Holy Crap! That was AWESOME! I gotta try it!

foods to avoid on a date...

Candy a Day: Goldenberg's Peanut Chews

I love my peanut chews. It's my go-to snack when driving in the car. I just wish they would get rid of the new packaging and go back to the original.

Video: How to Peel a Head of Garlic in Less Than 10 Seconds

Nice... but why does it take a 59 second video lesson to learn how to do something in 10 seconds??? Hmmmm....

Drinking the Bottom Shelf: Manischewitz Concord Grape Wine

Wow, I haven't had that stuff since I was a kid, yes, "a kid". It was the wine served at our Thanksgiving dinners back in 70's! And of course, being wannabe well-to-do French American's, the "kids" were allowed a little bit of wine with the meal. Now, I'm a semi-serious wine afficionado, so I wonder what kind of reaction it would bring these days... maybe I should just keep the memories and not push it... yeah... good idea...

Scott's Pizza Chronicles: Ray's Pizza Demystified

I think there was a documentary made (called Pizza Wars?) about the whole Ray's pizza thing. I have never seen it or found it online but would love to see it, so if anyone knows of a link, please let us know!

Philadelphia: 10 Amazing Hoagies You Should Eat

@Obbop: "The warning that I’ve received, you may take it with however many grains of salt you wish, is that the brown acid that is circulating around us is not specifically too good. It’s suggested that you do stay away from that. Of course, it’s your own trip, so be my guest, but please be advised that there is a warning on that one, OK?"

Philadelphia: 10 Amazing Hoagies You Should Eat

As always, I'm right there with @Jerzeetomato, I've been a disciple of Carmen's Deli forever, especially now that you can get your hoagie on a seeded italian roll if you want! The best just got better!

Danish Pastry--Where do you get them?

I get mine from O&H Danish Bakery mailorder, in fact, I just put my Christmas order in over the weekend.

What type of pickle with your burger?

Lately, I've been using self-sliced kosher dills fresh from the deli barrels. Definately more flavor than those pre-cut bottled supermarket type.

A Barbecue-based SE branch

I second that motion @steamsoldier! So SE, Go forth and create Serious BBQ please....

Anyone Else Like Pork Roll?

Oh Yeah! I eat it for breakfast, lunch and even dinner!!!! People usually swear by the Taylor brand, but I like the Hatfield stuff better.

Photo of the Day: Lobster Dog

No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no... wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong.

AHT Giveaway: Case of Pat LaFrieda Burgers

I'm from Philly, so I have to go the route of the cheesesteak and say Cheese Wiz!

Red wine anyone??

If there with some Red Zinfandel or a nice Rioja Gran Reserva!

Stuffing/Dressing Help

I've tried to make my own stuffing a couple of times, but can't seem to get results that I'm satisfied with. I think that I've narrowed it down to the bread. I get a lot of flavor from the recipes that I've tried "around" the bread, but then the bread cubes themselves just seem to be so bland. It seems like herbs, broth and vegetable flavor just doesn't penetrate the bread. Any suggestions?

Why isn't there pork stock?

In the world of broths, stocks and bouillon, why isn't there ever pork???

Let's see, there is beef, chicken, fish, lobster, vegetable, mushroom, turkey, lamb, clam, etc... but no pork??? Why is this??? I never even see recipes to make homemade pork stock like I do the other flavors. There must be a reason, but what is it?

Anyone remember Morton Honey Buns?

I was feeling kind of nostalgic today when I remembered those wonderful Morton Honey Buns and that were cooked in the oven as a kid. I did a search and of course, they are no longer made, but do you remember them? I used to cook them until the glaze started to bubble on top and the bottom was nice crispy...

jonfoxx hasn't favorited a post yet.