WHT

It's been about 8 years since I was last there. I seem to remember 3 places between the piers that sold them.

This is starting to go too far!

Granted when you get the plate from the scrap yard it is a bit ugly if not partially painted and rusted. Grinding the cut edges smooth and cleaning it up go a ways to make it look better. Though it looks 10 times better than a pile of #10 can lids. Something in use in many kitchens.

5/8" steel plate from a scrap yard.

I would trim any skin and extra fat. Get your oven up to 550 or better. Rub the leg with a mixture of salt pepper and granulated garlic. Place on a rack in a roasting pan in the middle of the oven with a meat thermometer in the thickest point. Place in the oven at temp. For 15 minutes and reduce the temp to 325. Roast at 325 until the internal temp is 170. remove from oven and let stand 15 Minutes before carving.

Don't forget the free orange soda with no ice. Also the cheapest Hot Dogs on the boardwalk. One of several of my former employers from a misspent Youth.

Be it Seaside, Coney island or AC, what are your favorite boardwalk foods? Is there one place that dose it better than others?

That is like comparing unagi to whiting! Pork roll is more highly spiced, smoked and has a fine grain texture. Spam is bland, chunkier and is full of gelatin.

Tommy, Thanks for the links. Case is the most reasonable in shipping costs. Though the product itself is sweeter than Taylor and has to cook a little longer. Again, the problem is the relatively high shipping costs involved. Live Main lobster is cheaper to bring in. Like other Internet sites I think the nostalgia factor is what jacks up the price. Not the actual handling. I can just see me doing a pork roll tasting. For my Midwest friends. This is a fine Taylor; note how the spice and texture offset the egg and cheese. Now for the Case, its stronger more defined sugar content and lighter smoke notes along with its dense summer sausage texture stand up to the heartiest Dijon. Now for the…

For the most part I enjoy the eclectic blend of cuisine. Though there are some habits that irk me. Untrained wait staff. Formula or Americanized foods. Uncontrolled children in better establishments. Center weighted presentation. More rather than better. Places that don’t take reservations. Places that overbook reservations.

I remember a night at the broiler station where a steak was returned as “Not being done correctly.” When I asked the server what she meant by that she had to recheck with the client, they wanted the steak Med. Rare, I looked at the steak probed the temp and in fact it was Med. Rare. What the person had wanted was MEDIUM. But this was after several go arounds. Sometimes it is communication that is at fault. In this case it was training! Servers have to be able to do more than take orders. In this case one mans Med. Rare was not matching with what the patron wanted. Though I can tell horror stories about people that asked for one thing and had something totally wrong in mind, creative interpretations, “how it was done at X.” Eggs Benedict with cheese sauce comes to mind. Though I hate to use the “Perception is reality.” Card, in some cases it does seem to fit. Rather than argue over Med. Rare Vs. Medium, just tell me what the person wants. In the case of the guy ordering mussels in white sauce and complaining that there was no red (Bell) pepper in it. Try and make him happy. Though I will admit that there is a small but vocal contingent that will try to see what they can get away with. But I think professional freeloaders and related morons are fodder for another thread.

Tell your waiter that you want the food hotter. Reality 101.

I find that a box opener or safety razor work well on Cryovac.

A well made Wanton soup. After that Sweet and sour ranks high.

I have two basic problems. The first being limited freezer space. Just the Refrigerator and a 4 Cube deep-freeze as I live in an apartment. I am not sure how much more power I can run with the AC and the computers on top of it. Maybe I will get lucky with getting a Deli to get it on my behalf. I have tried rather unsuccessfully in the past. Midwesterners may be friendly in other ways but this has not been one. I tried the friend route also; most are too busy to do something like that. A lot of them left the coast before I did so the numbers are dwindling. Sorry to say relatives are less help.

Chopped then sautéed in Bacon fat with some onion.

Pepperoni mushrooms and black olives. In any combination including Bacon cheeseburger pizza.

Having grown up in New Jersey and now find myself in Chicago, some things are missing from my life. Regional foods like pork Roll / Taylor ham for one and I don’t quite want to spend 3 times the cost of the product to get it shipped out here. I have learned where to find bagels and passable pizza (how I miss Ray’s in NY.) and even cheese steak. Though that was a chore since the Italian beef seems to be the choice out here. To the crux of my dilemma, something that passes for pork roll. Cotto salami seems to be passable if you season it right. A few hard to pronounce locally made items come close, though not quite right. To me one of life’s pleasures is a grilled pork roll with American cheese on a hard roll with some good mustard. Pedestrian I know but we all have or little secrets. Am I doomed to do without? Maybe offering a trade of a ride to the city from the airport (O’Hare or Midway.) might be a viable option. I don’t get back to the shore as often as my need for this and other little gems would dictate.

My guilty pizza pleasure is Ellio’s 9 piece done in a toaster oven with extra cheese and some additional spices. Funny that McCaine has its headquarters only a few miles from Chicago but I have never seen it out here. I guess I will have to find someone to send that, Sabrett dogs and Taylor pork roll to me from back east. Red Barron seems to be OK but Jack’s will do in a pinch. There are some local brands here in Chicago that are not too bad. Some are rather dismal.