tommy:eats

Butchering a pig: Jeffrey Ruhalter, a video

I saw this video on Gourmet magazine's website, gourmet.com, and was fascinated.  It's one of the best demonstrations and explanations of pig parts that I've seen.  Even though you will likely never butcher a pig, I think it's helpful to understand where those chops and ribs are coming form.  Putting it all into context may help you make better decisions.  And to refer back to a rant I had earlier, you'll see there's no mystery meat on a pig, just as there's none on a chicken.  Or you, for that matter.  It's all very clearly defined, and very good.  

Take a look! (click me).

And of course, if you want to butcher a cow, there's a related video for that, and all kinds of other good stuff.

Morton's Steakhouse: and their blog and silly claim

Morton's Steakhouse now has a "blog".  The blog is called "The Best Steak Anywhere", which is their (new?) registered trademark.

Really?  The best steak anywhere?  It kinda makes you wonder if they've ever been to Peter Luger, or Florence.  

I suppose they are guided by the same principle that so many are:  if you say it enough, well then it just has to be true.  They lie.  It's not.  How am I so sure?  

Pepperidge Farm: Slider buns

Pepperidge Farm (until this very moment, I always thought the company name was something that sounds like "Petrich Farmz") will have you believe that they remembah, and they might very well remembah.  Who could challenge that statement.

Zen Den Bar and Grill: serving "prime choice" beef

I've complained about it before:  restaurants butchering language, in general ("grille", "pizza's", etc.), and worse than that, butchering language to the point where they are possibly misrepresenting the quality of their beef.  e.g., using words like "prime" to describe their steaks or burgers, steaks and burgers which are most likely not USDA Prime.  "Aged" is a good one, and near meaningless unless prefixed with "dry-" or "wet-", as well.

But Teaneck's Zen Den Bar and Grill ("Grill", thankfully, without the "e" at the end - EDIT:  although in other parts of the website, it does have an "e") puts a whole new twist on the butchering with their: "Prime choice Rib Eye".  

Random: cell phone photo of the week

Taken at Bottle King, Glen Rock, NJ...

Do you: subscribe to the Bergen Record?

I don't, either.  Why is it, then, that every couple of weekends I wake up to a monstrous green-colored bag (green colored, not to be confused with green environmentally conscious), filled with 1 ounce of their newspaper and over 2 pounds of advertisements and circulars?  Surely the Bergen Record knows that I don't subscribe, since, well, I don't, and I've called them several times reminding them of this fact, and they don't seem to deliver their paper to me any other day of the week.  The reason to my mind is simple...

Jerry's Gourmet in Ridgewood: closed?

From the t:e rumor mill...some unsubstantiated stuff for your consumption...

Fairway in Paramus: a video tour, of sorts

t:e reader John from Paramus (that's what I call him anyway), sent me this cool link.  It looks like Fairway in Paramus is becoming a reality.  They're talking about aged Prime beef, kosher meats, freshly baked breads, produce.  Right there in the Fashion Center.  Yum, o.

Click me for the tour!

For more info on Fairway, go to discoverfairway.com

Smart Lidz: Greatest things, ever

Smart Lidz.  These sound like the greatest things ever.  If every one of the readers of this blog could send me 1 dollar, I'd almost have enough to buy these 10 dollar lids, and then I could provide a full and detailed review. If you're not willing to send me a dollar, I might just go ahead and do it myself. These lids seem amazing.  After the jump, you will see what I mean...

Oxo tongs: comparison with Edlund tongs

Dirty counter.  Yuck.

There's a thread over on Chowhound, quickly deteriorating into idiocy, as open forums tend to, discussing Oxo's gadgets.  The thrust of the initial post is that Oxo makes really good products, with the OP (original poster, in internet forum-speak) wondering if there was anyone unhappy with their Oxo gadgets.

I didn't really read much of the thread, as I don't care what other people think, because in general, they don't think.  But since someone asked, and I know that I don't care for my Oxo tongs, I thought I'd throw something out there, for the greater good.  Who knows, I figured, maybe someone would even ask "why" or "how" or want to actually discuss or learn something about someone else's experience.  But that didn't happen so much.

So, instead of wasting any more energy there, I figured I'd just post about the tongs here, as I've planned on doing for some time.

Bottom line:  I don't like my Oxo tongs.  Both sets of 'em.

And here's why...

Tongs should be an extension of your body.  Like really strong heat-resistant metal hands.  They should be able to pinch, grab, push, pull, and feel...at the very least.  You shouldn't have to think too much about tongs, just as you don't think about how to get your hand to your mouth when you're licking something tasty from your fingers. My Oxo tongs just don't provide that level of service.

Burger King: ooo, ooo, that smell

Burger King is selling a bottled scent that is reminiscent of the Whopper.  Mmmm, Whopper.  Tasty.

I'm guessing it's more reminiscent of the complete lack of self-respect that would drive someone to go to Burger King in the first place.  Mmmm, complete lack of self-respect.  Sexy.

Brilliant marketing though, I'll give them that.

Disclosure:  I do go to BK on too many rare occasions, although I bathe and scrub myself all OCD-like afterward to, you know, clean off the self-loathing . Make mine a double, with cheese. 

We Can't Let This Bank Fail!

We food bloggers spend a lot of time with food.  Eating food.  Complaining about food. Experimenting with food.  Over-thinking food.  Traveling for food.  Food, for many of us, is a hobby.  

But for an awful lot of people, food is simply a necessity, and one which is hard to come by. This situation isn't getting any better.  

Some stats, from the Community Food Bank of New Jersey:

• More than 35 million Americans, including 12 million children, either live with or are on the verge of hunger. - USDA, Household Food Security in the United States, 2006
• The number of families coming to churches and food banks trying to get help to feed their families has increased approximately 20 percent. - National Anti-Hunger Organizations, 2008 Blueprint to End Hunger
• According to a recent survey, 6 percent of Americans said they or someone in their immediate family has gone to bed hungry in the past month because they could not afford enough food. - 2008 Hormel Hunger Survey
• One out of every five New Jersey families does not earn enough to afford the basic necessities – housing, food and child care – although 85 percent of these households have at least one family member who is working. – Poverty Research Institute, June 2008
• In New Jersey alone, an estimated 250,000 new clients will be seeking sustenance this year from the state’s food banks. – “No Food on the table,” By Judy Peet, The Star-Ledger, Oct. 23, 2008
• At the Community FoodBank of New Jersey (CFBNJ), requests for food have gone up 30 percent, but donations are down by 25 percent. - CFBNJ
• Warehouse shelves that are typically stocked with food are bare and supplies have gotten so low that, for the first time in its 25 year history, the food bank is developing a rationing mechanism. - CFBNJ  

 

Spearheaded by a New Jersey blogger at Jersey Bites, over 100 New Jersey bloggers have gotten together today, 12/15/08, to raise the awareness of the hunger issues in New Jersey.  Bruce Springsteen is lending his voice as well (he's not a blogger, as far as I know, but we let him in anyway).  We're blogging out hunger!

Really though, 100 narcissists bloggers posting about the issues food banks are facing doesn't actually help.  But you can help.  Contact the Community Food Bank of NJ, or any food bank for that matter, for details on how you can help. Watch the below clip to find out more about the current situation, and how you can help.  Whether it's by getting involved in a food drive, or just donating a buck at checkout when you're shopping for that dry-aged steak that you love so much.  Click on The Boss's face above and print out the donation info. Helping is easier than you think.

The bloggers who are part of this campaign (after the jump):

tommy:eats: googled some more

I've said it before and I'll say it again:  I'm amazed at the google searches that bring people to this little ol' New Jersey dining/food blog. 

On the off chance that you'll be amazed, or at least mildly entertained as well, I offer you, the searches (and some commentary):

Green chile: cheeseburgers

Once again I found myself emailing iamnotachef about food instead of posting on this blog about food.  Don't get me wrong, I'm not under the impression that there's a collective minion out there who are hanging on my every word, but every now and again I feel the tinge of responsibility to actually keep this blog going, rather than just shutting it down completely or let it sit out there dormant.  For today, my choice is to keep it going with another post.

I emailed iamnotachef a few mornings back telling him that I've been really into making green chile stuffs, which are way better than ketchup.  About 10 minutes later, he's got this post about how mustard is the "new ketchup".  OK, well, first off, he shamelessly stole my idea.  Second, he's wrong:  green chile stuff is the new ketchup.

Mini burgers: Big City style

I was resting in bed today trying very hard to work off a Peter Luger induced food and bourbon hangover, when this came on the TV.  I hope it frightens you as much as it frightened me.  Enjoy:   

Study: Most kids' fast-food meals have too many calories

Study: Most kids' fast-food meals have too many calories

In related news:  no shit, Sherlock.

<WTF?>  Who pays for this stuff?  Shouldn't they be paying for studies on how to get seeds and flavor back into watermelon instead of the number of permutations possible with 7 sandwiches, 5 drinks and french fries?  Was this study run by a high school student looking for extra credit?</WTF?>

Tomatoes: what you've been missing

So, by now you're probably avoiding jalapeno peppers due to the recent scare.  And for most of the summer, you've been avoiding tomatoes because of doodie contamination. 

I've been avoiding them too.  Then again, I always avoid tomatoes, because they are pretty crappy 99% of the time, not just when they're, well, crappy.

Here are some snaps of some of what you've been denying yourself:

Fairway in Paramus: Coming, soon?

Update (03/27/2009):  Fairway be open, and you're dopey if you go the first week it's open. 

Update (02/03/2009):  More on Fairway in Paramus if you click me!

I don't usually do much "reporting" on this blog.  Reporting is dry, boring, fact-based verse.  I don't deal in facts.  Additionally, reporting is a job for trained and professional reporters and newspaper people, and that's sure not me.  Conversely, being interesting and entertaining is my job.  And before you say anything, I don't get paid for that job, so if I'm sleeping on the job, not very good at the job, or just plain not showing up to work, well, too bad.

At any rate, a lot of people are excited about NYC's Fairway Market coming to Paramus (unrelated to Fort Lee's Fairway, which is a fine store in its own right, and has served the community well for longer than most people have been a part of the community).  And of course they're excited:  NYC's Fairway is a pretty darned good store, and, our Paramus version sure has been a looooong time in the coming. 

t:e visitor Jmags sent me this picture, which he claims shows the progress of the construction of Fairway (I sure hope he's right, because we don't need another stinkin' Linens -n- Things), and that got me thinking that I should probably look into this.   I figured I'd do some reporting on this story.

Here's the report:

How to fill a cooler

I don't want to offend anyone, but from my experience I'd say that 50% of people don't know how to fill a cooler.   A cooler, as in the big blue plastic things that hold beer and bottles of water and whatnot.  A few points: 

Inventor of Egg McMuffin dies: Herb Peterson

[I could google and steal someone's picture, but you'll have to use your imagination instead]

I just read that the inventor of the Egg McMuffin, Herb Peterson, died on Tuesday.  I don't normally regirgitate news stories because, well, that's what news outlets and newspapers do quite well already, but I think he did some very very good work, and I think he deserves a mention.  Read on McCNN here (click).

I'm not sure if Herb had a hand in the Sausage McMuffin with Egg though.  One would think he did.  At the very least he created the foundation.  Some jerk probably came around afterwards and said "Hey, let's put some sausage on Herb's sandwich and take all the credit!"  Pricks.  That SMwE is a level up from the regular Egg McMuffin, and it's exactly what you need if you've tipped a few too many the night before or are getting a scratchy throat from a cold (it's like health food or something).  It takes a perfectly acceptable sandwich, and adds a bunch more fat and salt.  Excellent.

So, as I sit here eating a Talyor Ham egg and cheese on a roll (throat's a little scratchy this morning thank you), I think that I should stop at McDonald's tomorrow, and try the regular ol' Egg McMuffin.  Maybe I'll get a SMwE too, just in case.

A little tip

If it's green and it doesn't grow from the ground...

Top ten: idiotic posts recently read on the "big boards"

As much as I'm tempted to start a series of posts pointing out the most idiotic, self-serving, naval-gazingest, disingenuous posts on those big boards (you know which ones I mean), my self-imposed rule of keeping things positive and helpful, and talking about food rather than people (including me, as much as possible, although the nature of a blog makes that a challenge) keeps getting in the way.

Damnit.

I guess, though, if I were to post something like this, I really wouldn't be talking about people per se, but rather, their viewpoints.  And maybe if I just hide a link and you can guess which posts I find idiotic, self-serving, or disingenuous, I really wouldn't be breaking my own rules.

Now that I think about it, I don't have the kind of time necessary to keep up with such a series.

Verizon: at the Tick Tock: Clifton, NJ

I noticed my beloved Tick Tock diner on the TV the other day, in a Verizon commercial...

Epicurious.com: slamming me with SPAM

Epicurious.com is really starting to get on my last nerve...

Googled: again

They best part about looking through the tommyeats.com site stats is seeing how people stumbled upon it.  Obviously there are 3 people who come by regularly for my bi-monthly updates, but others come via search engines (usually google, sorry Yahoo).  The search terms that they type into those engines sometimes strike me as funny. 

Six months ago I offered up this batch.   And I've collected a few more gems...

The strangest thing I ate this week: my skin and blister juice

Why are we compelled to bite a blister, giving it just a little pinch with our canines, even though everything in our wiring tells us that it will hurt.  Why expose that delicate pink flesh, hidden underneath and not-quite-ready-for-prime-time, to the air and elements?  It should be kept under the tough, bubbled, blister skin, until it's ready to take over for the soon to dry-up-and-fall-off stuff.  But no, we poke a hole in the protective blister skin as soon as we get the chance.  Why? To relieve pressure?  Nah.  Doctor's orders?  Nah.  No, we chow down on the blister bubble because God put that really tasty juice under there, that's why.

Thank you, God, for making blister juice so darned salty delicious and irresistible.

t:e pulls out the yellow sign with the guy shoveling a pile of, um, stuff?

So I'm sitting there at Esty Street (in  Park Ridge, not on Esty Street) tonight with the missus, enjoying a nice meal, and I pull t:e up on the ol' iPhone, just for your basic shits and giggles, and to get into myself a bit more than I already am, when suddenly what I had already realized became very very clear:  I haven't posted about anything very much recently.  At all.

So in her own, special, ball-busting way, the missus suggested that I put up one of those "under construction" signs.  And here it is.

Getting googled

Every so often I'll look at the ol' blog stats here to see how people are "finding" the site.  As you might imagine, most come through google searches. 

I've been meaning to post a bunch of the more interesting searches that have led people to this site over the past year.  What strikes me as the most interesting about this stuff is how people use search engines:  they seem to want to ask questions, rather than typing in keywords.  I'm more a fan of keywords, but some people just let those questions fly.  And believe me, this blog has very few answers.

I've been saving those searches up for months now, so pay attention.  It might even be entertaining.  At the very least it's filler and will increase my hit count...which doesn't matter because I'm not selling anything anyway.

NJ Monthly lists a few sort-of-NJ food sites

The March 2007 issue of NJ Monthly not only has a story on the Sopranos, but also a brief list of some food sites/blogs with New Jersey content. 

Fundraiser for a child-in-need: in Emerson

Normally I wouldn't post anything that was asked of me from a restauratuer or anyone associated with--or not associated with for that matter--the restaurant/wine business.  I'm making an exception here because I think Christine Nunn, of Picnic Caterers in Emerson, operates above board, and this event seems to be a way to "make a difference" on a local level.  Not to mention that I've had Christine's food and it's quite good.

The info is below:

Switch the dining room and living room: whats ya waitin for?

If you live in a house built before, oh, the late 1990's, like we do, this probably sounds familiar: 

You have a "formal dining room", which is small and gets no use until the holidays, at which time you try to cram way too many people into way too small a space at way too tiny a table. 

And you have a formal living room, which gets ignored because you likely have a family room or TV room where you spend most of your time when you're actually home and not working or running around, and that's where you eat dinner...sitting on the floor in front of the TV (OK, maybe you're not like us and you don't eat while sitting on the floor.  That's not important though).

Solution?  A several-hundred-thousand-dollar addition on the house.  Or, for a bit less, you flip the dining room and the living room...for good.

Hiccups: the cure

You know you get them, and you know you want them to go away.  You also know that you've tried some of the wacky cures out there, and they probably didn't work.  You've probably even googled "hiccup cure" in the past. 

Here's one cure for the hiccups that has worked on every single person I've introduced it to, and every time on me.  I don't question it.  I don't analyze it.  I just do it. 

Courtesy of the missus:    

Fascinating service moment of the week: Le Cirque, NY

At the bar at Le Cirque, in New York:

tommy:eats now reachable at www.tommyeats.com

This is terribly exciting news, I know.  But surely it's easier to remember "tommyeats.com" than it is "tommyeats.typepad.com".  Surely.

Oh, and, it'll still be available at tommyeats.typepad.com, for those afraid of change.