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khintx's Profile

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What I Learned After Taking a Homeless Mother Grocery Shopping

She doesnt have a home... no elec.... no refridgeration. what exactly did you expect her to get? kh

Aug 13, 2014
khintx in Food Media & News

Bitchin' Kitchen - Are they kidding???

I could not agree more. Just enjoy it for what it is. I have actually made a few of her recipes and they were great. It's just silly fun to watch. kh

Jun 20, 2012
khintx in Food Media & News

Worst Cooks in America

I was kinda sad to see smilin bob go. Pinky shudda gone...... and taken her vanilla with her.
kh

Feb 27, 2012
khintx in Food Media & News

A hard luck story appears to be mandatory on Chopped

OMGosh! I remember that show! kh

Feb 25, 2012
khintx in Food Media & News

Top Chef Texas Finale Part 1 - Ep. #16 - 02/22/12 (Spoilers)

Canada = metric system

Feb 25, 2012
khintx in Food Media & News

2012 Confessions

I hate kale.

I hate fennel.

I will never try huitlacoche no matter how hard you try to sell me on it.

I don't care how good you say your haggis is, count me out.

You can also keep your 1,000 year old eggs.

kh

Jan 28, 2012
khintx in Not About Food

SPOILER ALERT: ICA: (Zakarian vs. Sawyer)

I enjoyed this episode. I thought they both did great. I was suprised at the end to see how low the judges scored Sawyer, who I thought was a tough competetor. I thought it was a much closer contest than the judges did. Of course, I didn't get to taste the food. kh

Jan 28, 2012
khintx in Food Media & News

Hospital Food Gift

Dear Daisy~

As a healthcare worker for 30+ years, let me assure you that anything you bring, anything at all, will be greatly appreciated and your platter will probably be clean and you can take it home with you by the time you finish saying your howdy-doos! Thanks for thinking of us!

kh

Jan 08, 2012
khintx in General Topics

Creme Fraiche v. Sour Cream v. Mexican Crema

I'n not PAO, but this is how I make mine:

I just mix 1 cup heavy whipping cream with 1/4 sour cream and +/- 2 tsp confectioners sugar (to taste) in a glass air tight container and leave it in a warm place to sit for 24-36 hours, stirring only once.

It's wonderful. You can double that if you want more.

kh

Jan 06, 2012
khintx in General Topics

Top Chef Texas - Ep. #9 - 01/04/12 (Spoilers)

That's what I thought. Thanks soupk

kh

Jan 05, 2012
khintx in Food Media & News

Top Chef Texas - Ep. #9 - 01/04/12 (Spoilers)

Did you catch who said they needed to buy Liquid Smoke while they were shopping?

kh

Jan 05, 2012
khintx in Food Media & News

Top Chef Texas - Ep. #9 - 01/04/12 (Spoilers)

As a Texan I can attest to the fact that when the cheftestants were competing here last summer we were in the middle of one of the longest most severe heat waves (and droughts) in our history. 3 months of triple digit temps....... the 'heat index' soaring upwards of 112-115 degrees. That being said, people were succombing to the intense heat ... and they weren't even standing over red hot brick BBQ pits! I'm actually suprised there weren't more heat related casualties during this season as they have put the chefs outside on a few challenges.

This does not excuse Sara's behavior afterwards, just sayin- the heat was deadly here.

What struck me right off the bat was that many of the chefs did not understand the difference between BBQing and grilling. Throwing something on an open flame is not BBQing. You need the long hours and smoke to achieve a great BBQ. A lot of the dishes seemed were cooked outside on an open fire but weren't smoked, just grilled.

When the chefs were shopping, I heard someone say "grab some Liquid Smoke!"....... I need to go back and see who that was. I have feeling it was Malibu Chris. And I thought right then, huh? Liquid Smoke? Aren't you going to smoke it over wood overnight???

Beverly I can't explain. How boring is cole slaw and beans? And how simple. How do you screw that up?

Mostly, I would like to see some actual competitions one on one. I'm tired of the "you have to cater for 150-300 people" challenges. We have really only gotten a glimpse of how these guys think in the quickfires, and some of them have been pretty dumb. I'd like to see them get to do their own thing. Be creative. Wow me.

Lastly, as a Texan, I feel it is my duty to tell you that there is more to our cuisine than steaks, BBQ and chili. Honest. I wish they'd give a nod to some of the other great styles, flavors and techniques of cooking that we have here.

If Restaurant Wars ends up being two taco joints, I think I'll scream.

kh

Jan 05, 2012
khintx in Food Media & News

Do you like it when your server recognizes you?

I love it when when anyone acknowleges me at a restaurant or even a vege stand or fish monger that I frequent. Especially if they say "We just got the most amazing fresh salmon/black garlic/whatever in yesterday and I put some aside for you!"

kh

Dec 24, 2011
khintx in Not About Food

Top Chef Really Important Things To Do Before You Start the Show

If you get really homesick and can't wait to get home to the fam and that new baby you miss so much, go ahead and pack your bags then cook a risotto for the elimination challenge. That's pretty much a guaranteed PYKAG dish.

kh

Dec 24, 2011
khintx in Food Media & News

Ree Drummond, aka The Pioneer Woman, gets her own show

Well said, HillJ. I could not agree more.

kh

Dec 24, 2011
khintx in Food Media & News

Top Chef Texas - Ep. #8 - 12/21/11 (Spoilers)

I am a texan and it's killin me that we are seeing week after week of huge ('texas sized") steaks, BBQ and chile. honestly, folks. we got a lot of really great food here... i promise.

kh

Dec 22, 2011
khintx in Food Media & News