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JohnnyH

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About JohnnyH

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    http://www.opusassociates.net
  1. Sierra Nevada Torpedo Extra IPA

    Picked up a sixer yesterday in Franklin Lakes, NJ.
  2. Fried Oysters

    I think the recommendation to steam before shucking is intended to make the shucking process itself easier, since the shells will open from the steam. If you can shuck an oyster otherwise, I'd forgo that step entirely. Note, though, that oysters are harder to open than clams b/c their shells are not regular -- if you don't know what you're doing, you are very likely to end up with shell shrapnel in your product. Make sure you hold the victim in a folded tea towel too -- you don't want to send your knife through your hand.
  3. check Garden of Eden. Not sure about their other locations, but I know that the 14th St. store has a good variety of mushrooms, including hen of the woods.
  4. I've seen something similar, although smaller, used for a different application.
  5. Gin and Tonic – Finetuned

    I've tried Q tonic a few times -- enough to make it through the overpriced four-pack -- and found it somewhat undercarbonated. Am I the only one who found it this way?
  6. Do You Say Something Or Not?

    Not only legal, but encouraged.
  7. Do You Say Something Or Not?

    I used to work with a bartender who, when a large bill was met with a tip left in change, would occasionally pick it up and throw it at the customer on his (the customer's) way out the door. Ah, the old days...
  8. Pork quality in Costco

    I throw a massive barbecue every summer for about 100 guests. All the pork -- about 40 pounds of pulled shoulder and 16-20 racks of ribs -- comes from Costco. Consistently excellent. ETA: I, too, would love to know what the problem is with buying fresh turkey. Then again, considering how much of it I eat, maybe I don't.
  9. Cooking for 50 Senior Citizens

    Harsh, but perhaps hard to argue with.
  10. Cooking for 50 Senior Citizens

    Count me in on this opinion too. I've read the entire thread, and I really think at this point you're asking for it if you don't just give them the drivel they're asking for.
  11. BBQ capital of Northern NJ

    I live in Bloomfield, which borders on Montclair. There is no question in the world that the barbecue capitol of northern NJ is my backyard, in which resides a double-barreled wood-burning smoker that I built myself five years ago out of two 55-gallon drums and a stove conversion kit. We use it year-round for hams, pork, chicken and turkey, but all that is really just preparation for the massive party we have each summer. Last year, we did 40 lbs of pulled pork shoulder, 12 racks of spare ribs, six chickens and four strings of sausage, all washed down with a keg of Sierra Nevada pale ale. Phenomenal.
  12. professional skills

    You should be generally good with a knife and generally good with fire.
  13. Timing from butcher to table

    They're gonna put ketchup on a goose? Maybe you should just microwave it.
  14. According to the repair man, there is no problem. The range was installed correctly. It vents out the back like it is supposed to. ← Sorry -- I misread your post.
  15. I think I'm gonna smoke a fresh ham

    Wow -- thanks for that recipe. Looks fantastic. I have a question though -- is the ten-day cure necessary? I'm up for it if it is, but have you done one without it going so long? How would a 24-48 hour brine work, along with the injections?
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