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JuniorBalloon's Profile

Title Last Reply

How do you buy corn?

Exactly. I like a firm ear, on the larger side. I haven't actually smelled an ear, but will give that a try after selecting by size and firmness to see what it tells me.

jb

about 5 hours ago
JuniorBalloon in Home Cooking

Do you use garlic powder?

Interesting that no one outright slammed garlic powder. Perhaps I'm mistaken in my perception that it is regarded as Fresh Garlic's redheaded step child.

I love it for certain applications. Mashed potatoes, though if I take the time to roast fresh garlic that is preferable. In rubs it absolutely works better. But in places where I'd usually use fresh, Chinese stir fry, ragu, braises, soups and chili of all varieties I'd never use powder. not because my nose is in the air, it's just the better choice and it's so easy to mince up a few cloves.

I don't do a lot of marinades, though I have one for fajitas that uses fresh garlic and because the skirt steak cooks quickly it takes on a roasted char flavor as opposed to burnt.

In my kitchen they both have a place.

jb

about 5 hours ago
JuniorBalloon in Home Cooking
1

Do you use garlic powder?

I get the sense it's looked down upon. I use it all the time. I put it on stake and pork chops and I use it in the bbq rubs and cajun spice mix. I also use fresh garlic, but I get a sense that people look down on garlic powder. I prefer the granulated a it doesn't clump. Why is garlic powder the second class citizen to fresh garlic?

jb

Do you grill with aluminum foil (and no, it's not what you're thinking of)

It's that hold in the juices and smoke that made me think they were wrapping. If not then a soft, but not too forceful razz would be appropriate.

jb

Do you grill with aluminum foil (and no, it's not what you're thinking of)

I understand what the thread is about, however I may not understand your comment about the bbq restaurant.

I cook ribs in a variety of ways. If I'm using my Bullet I wrap in foil after a few hours, cook in foil for a few more and finish them unfoiled. Temps around 250

If I'm using my Char Griller and doing an indirect method I cook the ribs on foil, not wrapped, away from the heat. The purpose of the foil in this case is to catch the fat so I don't have a nasty clean up. Temps around 350.

Both tasty, just different. Doesn't mean one is better or worse than the other nor deserving of razzing.

jb

Would you attend a culinary school to become a better home cook?

I find the greatest impediment to refining my cooking is mouths to feed. It's only ,my wife and I and the occasional party that I get to cook for. I would dearly love to have a test kitchen along with people to eat what we make.

I also find it hard to experiment too much, because we do need to eat that experiment. :)

jb

Do you grill with aluminum foil (and no, it's not what you're thinking of)

Foiling BBQ meats is widely used practice. Most Competition BBQ teams foil. It allows you to control how much smoke the meat is exposed to and it speeds up cooking.

jb

Our perception of "authenticity"

You could also say the same thing about Ragus. And I appreciate your take that there are many authentic ways to make a dish. Further down in this thread you talk about how a dish can become inauthentic. That creates an interesting dynamic as you may start with an authentic recipe that changes over many years until it becomes inauthentic only for it to become many years later the authentic way to make the dish.

Authentic and inauthentic seem more like the weather. Very changeable. But if what you're looking for is how has something been made historically, now that's an interesting topic.

jb

Aug 21, 2015
JuniorBalloon in General Topics

Our perception of "authenticity"

I don't think ennuisans is making up a new definition, but rather getting to the heart of the discussion. There are variations in the way dishes are made. Which one gets anointed "authentic"? For the OP authentic kimchi couldn't be made with cilantro.

I think people are saying it's less important to say this is the authentic way to make this dish than it is to say it's delicious.

Perhaps I'm not understanding what you mean by authentic.

jb

Our perception of "authenticity"

Ah yes, the "what is authentic?" question. I have fallen prey to the superior smugness of knowing how something is supposed to be made, only to find out it's made lots of ways. I have come to the conclusion that there are many ways to make tasty food and if it tastes good eat it. But I do draw the line at parboiling ribs. That's just WRONG!

jb

Aug 20, 2015
JuniorBalloon in General Topics

KFC - The Colonel's Comeback !!

Have thought the same thing. "Want to help me find my bucket of chicken?"

Yuck.

jb

I am sick of having to sign in repeatedly

I have to re-login once a week. I run a PC with Windows Server 2008 and IE 11. I do not delete cookies when I close IE. Many other sites that I log into let me stay logged in until I delete cookies. Why doesn't CH?

Thanks,
jb

Jul 14, 2015
JuniorBalloon in Site Talk
1

Is there a FAQ explaining why you log people out after a few days?

I find it annoying that I have to log in every few days. If there's a FAQ about why I'd like to read it to at least understand why you do this annoying thing.

Thanks,
jb

Jul 14, 2015
JuniorBalloon in Site Talk

The best thing I ate on the 4th was.....

Ribs!

Jul 08, 2015
JuniorBalloon in General Topics

A guy walks into the movie theater with his own sandwich...

Dinner theaters are. :)

jb

Jul 08, 2015
JuniorBalloon in Not About Food
1

Help w/ BBQ Baby Back Ribs on a Weber Grill

I have to add that foiling is a far cry from parboiling. It's cooking in it's own juices and many people, myself included, add sauces at the time of foiling. It serves a variety of purposes. If you've ever had over smoky ribs foiling allows you to control how much smoke exposure you get. And It does speed up the cooking time.

jb

Help w/ BBQ Baby Back Ribs on a Weber Grill

If you're looking, it ain't cooking.

jb

Your kitchen in a word (or two, or three...)

No sign, but I know my maple hard wood flooring says much about the dance in my kitchen, "He stands at the stove, turns and twists, steps to the counter and then to the fridge. Repeat and eat." Yes they are in need of refinishing.

jb

What do you listen to when you cook?

The sizzle of whatever I'm cooking.

jb

Jun 29, 2015
JuniorBalloon in Not About Food

The Etiquette of Bringing Your Own Meal on a Plane

That seems like an odd snack plane or no plane.

jb

Whole Foods overcharging NYers

Yes. The fact they paid $800k in fines for it seems to show it's more than just an oopsie.

jb

Jun 25, 2015
JuniorBalloon in Chains

Whole Foods overcharging for pre-packaged food

Sounds like it's been going on for a while.

http://www.seattletimes.com/business/...

The Etiquette of Bringing Your Own Meal on a Plane

You can, it's called first class.

jb

The Etiquette of Bringing Your Own Meal on a Plane

Wish I could heart this reply more. I think most people are being way to fussy about what other people are doing on the plane.

jb

The Etiquette of Bringing Your Own Meal on a Plane

What if your flight leaves at 10am, will be in the air for 5 hours? Seems awfully restrictive to not be able to bring something.

Can't understand why anyone else would care unless what you're eating smells strongly or is a common allergen.

jb

The Roasted Rosemary Chicken - So Easy, Yet So Hard !!

I haven't had chicken in Italy recently to compare, but I generally don't have a problem finding tasty chicken in the US. And I eat a lot of chicken, though granted not in a restaurant. Usually a Coleman's organic or a whole foods free range bird.

Fresh, tasty and delicious.

jb

Jun 22, 2015
JuniorBalloon in General Topics

What makes a good host ?

That sounds completely normal to me and is how it usually goes at our house. The only difference might be that I've planned for a 7:30 dinner. I actually like people to arrive earlier, say 3pm. Gives time for chatting and croquet or some other silliness.

When will the invite be arriving?

jb

Jun 09, 2015
JuniorBalloon in Not About Food

How high is your tolerance for messy food?

They must not have made it right. :)

jb

Jun 09, 2015
JuniorBalloon in Not About Food

What makes a good host ?

I suppose the 2 hours is a bit much, but if your people keep accepting invitations they must be ok with it and you're a good enough host for them. If you're hearing rumblings of discontent, and it matters to you, get started earlier.

jb

Jun 09, 2015
JuniorBalloon in Not About Food

Cigarette smoke gets in your food

Absolutely. And I smoked for 15 years and have been an ex for nearly 20. Never smelled it on food though.

jb

Jun 09, 2015
JuniorBalloon in Not About Food