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JuneBacon

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  1. JuneBacon
    I was taken to Mahoney's just this past weekend, and the bread was fantastic. It really made the sandwich for me. Also, corn meal fried shrimp was something I have never experienced before, interesting texture and delicious. The cochon we had was a bit dry but the flavor was really nice w/ cole slaw and hot sauce. I am really kicking myself for only trying 3 po boys in the 3.5 days we were in NO. Anyhow, if the bread was not as great as it was, the cochon would have been more disappointing.
  2. JuneBacon
    I sure would like to know if you find one. I had large ambitions of building one last year, but I got caught up on the proper grade of aluminum which is safe for use with food. Had worries about lead and whatnot.
  3. JuneBacon
    SERIOUSLY? When will this hack ever give up ?!?
  4. JuneBacon
    The mini tacos they serve "hot" are substantially identical to the Trader Joes Min Beef Tacos that you buy frozen. This has really boggled my mind, could Trader Joes and 7/11 have the same supplier?!
  5. JuneBacon
    This is so funny. But I don't agree with the author saying: The original article was pure PR hype machine working overtime fueled on dollar bills. So there is some blame to be held. I guess that's just my opinion though, I don't know the specifics. But seriously, how else in the world would they show up in that article? Not to mention that Heath and Brett don't even cook in the restaurant. They provide the rubs and sauces, but not the finished product. Im my opinion their hands are far far from the finished product that the restaurant serves. Nothing against anyone personally, but I think a hyping article like this is really degrating to the general public who may not know any different.
  6. JuneBacon
    That's funny you should say that, Amazon comments are to be regarded with a grain of salt, but I was reading reviews on my link above and came across a few that referred to unglazed quarry tiles from an Alton Brown episode of Good Eats. Some said that they may contain lead, and that he referred to only using them on the bottom of the oven to retain heat in the oven, not neccessarily contacting the food, since they aren't food grade. If they did contain lead, I don't think I would personally be using them for either. Some post say the lead is in the glaze, but even so, some research might be in order.
  7. JuneBacon
    How long do they last for you? I normally heat mine up to 550 for 30-60 mins. before making pizza. I store it in/out of the oven, either way it doesn't seem to affect it. Never cracked one. It has lasted about 4 years. http://www.amazon.com/gp/product/B0000E1FDA/ref=oh_details_o04_s00_i00
  8. JuneBacon
    Tee Hee: http://www.prweb.com/releases/LivingSocial/PorkBarrelBBQ/prweb9527178.htm
  9. JuneBacon
    Don't shake your head at me, Don. They should have a stuffed squash blossom pizza.
  10. JuneBacon
    That's a bit confusing. Even with the heavy handed squash blossoms it is the best pizza you have had in a good while? Also, since cutting pizza is completely normal (they don't have pizza cutters by the utensils, plates or napkins), why don't you ask for it uncut? That's like being disappointed when there is cheese or sauce on your pizza.
  11. JuneBacon
    This is so lame. Tom would only give it 3 stars.
  12. JuneBacon
    You also forgot to mention mustache rides.
  13. JuneBacon
    Have you worked out the the Living Social preview? And is it going to be in a pigsty in the middle of Pennsylvania? Also, Will you hire Spike M. as Cuoco del Retto?
  14. JuneBacon
    W Ennnnnnnnnn B C
  15. JuneBacon
    Recipe !
  16. JuneBacon
    Short notice but the Patent and Trademark Office's annual community day is today from 11-2. Map: http://g.co/maps/vy4ac There will be 23 food vendors including: Red Hook Lobster Pound and Ritas Italian Ice. There are usually a bounty of mobile BBQ stations including chicken, pork, brisket, ribs etc. Looks like they are upping the ante this year allowing local food trucks and other vendors. Come celebrate community, diversity, and most importantly street food on this windy yet bright Thursday. Accessible via King Street Metro station. Sorry I couldn't find more info on the food vendors, will update if new shit comes to light.
  17. JuneBacon
    I enjoyed Kenji's post here: http://aht.seriouseats.com/archives/2011/08/good-stuff-eatery-burger-review-washington-dc.html#772856 A far reaching blogger gave you praise as well as pointed out what he had hoped was an untimely experience and you scoff at it and make an unrelated comment? Character says a lot.
  18. JuneBacon
    There was an article. It was written a while back. At least I believe it was. Let me see if I can find it. Oh here it is: http://aht.seriouseats.com/archives/2011/08/good-stuff-eatery-burger-review-washington-dc.html ;-) (Not that long ago, as it appears)
  19. JuneBacon
    Delicious pre-seared burgers ! (Don, have I gone over my pre-determined amount of personal "diggings into" this week yet?)
  20. JuneBacon
    In your case I am sure they were brought back to life properly, In my case, the past couple times tasted like they were trying to jump start a bull frog with a lightning bolt.
  21. JuneBacon
    Del Ray Pizzeria "Shroomin" pizza. Reconstitued mushrooms do not belong on pizza. Mmmm cardboard.
  22. JuneBacon
    I'm conflicted on trying to figure out if New Haven pizza should really be called "Napoletana." I understand that the Frank Pepe restaurant namesake is entitled so, but I don't think it should be referred to as such. In my opinion Frank Pepe and Salvatore Consiglio of the famed Sally's essentially did their best to reproduce Naples pizza back in the 20's and 30's. Today we know their pizza as "New Haven Style." Pepe's pizza comes on a rectangular sheet tray, and the large pizza is a massive cousin of what we find today at Pupatella, 2Amys or even Orso. We know they are not "AVPN" certified, and never will be, so I struggle to understand why you would call yourself "new Haven style" as well as Napoletana. They are distantly related, and should be celebrated equally. I appreciate that Pete's does not advertise Napoletana, as they are not. The comment by AlBondigas on the WaPo article above had me thinking.... if you come here expecting Napoletana pizza with the expectation of such, you are already off to a bad start.
  23. JuneBacon
    I eat the Old Town pizza by the slice 2-3 times / month. Like Anna above, I actually thoroughly enjoy their pizza. Always fresh mushrooms, good quality cheese, herbs, chewy flavorful crust. The sauce is nice too. Only complaint is that it is always a tit greasy. But it is a large slice. The prepared salads and sides are under seasoned. They probably do it that way for a reason, since a lot of them are health food oriented anyways. We have noticed a revival of their store baked cookie seciton lately. They have some fantastic cookies, like snickerdoodle sandwiches with caramel, or chocolate cookies w/ marshmellow. Even nice vegan cookie selection.
  24. JuneBacon
    No Belgians ???
  25. JuneBacon
    Last Night: Black Beans, Pork, and Jasmine rice. Made stock from 4 hour slow poached smoked ham hock w/ some thyme, bay leaves, fennel seed, corriander seed, carrots and a head of garlic. Strained and reduced stock and cooked soaked/dried black beans in until tender. Reserved stock / black bean liquid for rice. Crisped up some "lardons" cut from my homemade bacon which I smoked this past Saturday. Removed "lardons" and scorched a "sofrito" (from food processor) of celery, red bell, green bell, 2 jalapenos, 1/2 spanish onion until the liquid was gone. Added some canned san marzano tomato liquid cooked until reduced. Added rinsed rice, lardons, shredded smoked ham hock meat, reduced stock / bean liquid, and hand torn canned san marzano tomatoes. Seasoned with ancho chili powder, cumin, apple cider vinegar, sea salt, and black pepper. Cover with heavy lid and cook @ 350 for 35 minutes until thickened. Adapted from America's Test Kitchen: http://i.imgur.com/1Q0RZ.jpg
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