JuniorBalloon's Profile

Title Last Reply

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

Very cool outdoor pizza oven. I.want.this.

I hang out at pizzamaking.com quite a bit and I had the same thought about the tradition of rotating a pie in a wood fired oven. The RoccBox looks like it has limited space and that could be a challenge in a small oven.

Yes I am very happy with the Blackstone. I've been working on home made pizza for a bout 5 years. Started in my oven, which worked ok, but you have to preheat for at least 30 mins and bake times were about 10 minutes at 500f. I then rigged a double decker pair of stones that I used on my charcoal grill. That gave me 5 to 6 minute bake times at 700f, but as you can imagine starting a charcoal fire, pre heating the stones took an hour plus. With the Blackstone it is ready to cook pies in 15 minutes. I cook between 650 and 700 and get 3 to 5 minute pies and they are the best tasting of all those methods. It's so easy on the Blackstone so we get to eat pizza more often.

jb

Jun 09, 2015
JuniorBalloon in Cookware

What did Y'all Grill this Weekend?

Saturday I did some low and slow spares on the CharGriller. Sunday I used some left over ribs that I chopped up real fine and added to some ground beef and made burgers. This is the second time I've done the chopped-rib-burgers and it is now my favorite method.

jb

Very cool outdoor pizza oven. I.want.this.

I have a Blackstone and a major difference, based on viewing the pics at the website, is the Rocc doesn't turn the stone. Both the Blackstone and the 2Stone ovens rotate the pizza stone to give more even cooking. Unless they're doing something special I imagine it will be an issue with these and you may have to rotate the pie yourself.

jb

Jun 08, 2015
JuniorBalloon in Cookware

backyard bbq for 80 people

With three meat items it's hard to say how much. You might go with 40 burgers, and 40 dogs with 80 servings of bbq pork at half pound per person uncooked.

I'd go with 1/4 pound of pasta and potato salad per person.

Maybe teenagers will eat more than that. I don't know having not been one or around one for more than 40 years. :) so take my thoughts with that grain of salt.

jb

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

I don't use it if I'm grilling directly above the fire, but I use it often when I'm doing indirect cooking. Ribs and whole chicken especially contain quite a bit of fat and it's easier to keep it in the foil than clean it out of the grill.

jb

Alton Brown....

Why is there so much meanness in this thread? I don't care for the Cutthroat Kitchen incarnation of AB, but really enjoyed his Good Eats days and wish divorce on no one.

jb

Will Chowhound ever be a major player in food reviews and discussion

Hand raised. And I see many more raised hands over there. ChemicalK, eatingjoy, chowser, LindaWhit, JohnE, scubadude, cowboyardee to name only a few. The list of smart, helpful, knowledgeable people on CH is very long indeed. They are why I come to read and post here.

jb

Real Chefs Cook Dumb Recipes,

Those looked delicious!

OMG

jb

Clean/wash up while cooking ?

I clean counters and prep areas and the occasional knife for reuse, but I don't clean pots and dishes while I'm cooking. Just me and my wife and that's the division of labor. Even on her birthday I tried to tell her I would take care of the clean up and she kicked me out, saying "this is my domain". Cooking is my Zen thing and cleaning up is hers. We stay out of each others way for the most part and let the other do things as they like. I truly appreciate what she does and it inspires me to make dinners special and worthy of the work she does.

jb

Best hot dogs without nitrates or nitrates?

How much spinach do I need to put on my hot dog to make it safe? :o)

jb

May 14, 2015
JuniorBalloon in General Topics

Sourdough Bread (SEA)

I don't know if it's dense and or tangy enough for you, but I've been enjoying Macrina Sour White. I get it at Whole Foods. They also have an awesome brioche burger bun topped with sesame seeds.

http://www.macrinabakery.com/

Interested to hear if it is anything like Bigwood Bakery as I do love sourdough.

EDIT: Oops, just read your second reply and see you already know about Macrina.

jb

May 14, 2015
JuniorBalloon in Greater Seattle

Salumi: yea or nay?

Realize this is an old thread, but I finally got a chance to eat there last week. It's a funky, strange hallway of deliciousness. The neighborhood is definitely sketchy. If you go, going up Jackson from 1st ave will take you around most of the down and outers.

Had the porchetta sandwich on a baguette and a meatball. Neither is a blow you away with the first bite kind of food.
I will say about the porchetta that it's not a traditional porchetta you'd get in Italy. It is a braised chunks, I think mostly shoulder, of pork in similar spices, but it's not the belly wrapped loin slices you get on the boot. Still very tasty. And as I sat at the communal table, munching away at what is a truly large sandwich it started tasting really good and was extremely satisfying. Had a glass of wine with and walked out very satisfied. Was it a top ten meal? No, but I'd absolutely make another special trip to go there again.

jb

May 12, 2015
JuniorBalloon in Greater Seattle

The Egg -- Why Is It On Top of Everything?

Do you have more of an issue with the hip and trendy attitude of the egg on top? The look at how marvelous I am for putting an egg on this thing? As opposed to truly not liking the taste of the egg on a burger or a pizza or a salad or a...

jb

May 12, 2015
JuniorBalloon in General Topics

Pronunciation-checked at Penzey’s

Eddie Izzard has a very funny routine about the herbs. He uses some colorful language to let people know that it has an H when the English say it.

jb

Apr 29, 2015
JuniorBalloon in Not About Food
2

Pronunciation-checked at Penzey’s

Recently just bought some que-min and learned it was ground seed. I like to buy the bulk spices, but all they had was a jar labeled ground que-min seeds. I'd never seen it labeled like that and ended up buying a jar that was just labled que-min. Googled it up when I got home and I could have saved a bit. Live and learn.

jb

Apr 29, 2015
JuniorBalloon in Not About Food

The Egg -- Why Is It On Top of Everything?

Why isn't it ok to have extra cheese or an egg? What ever happened to have it your way?

jb

Apr 29, 2015
JuniorBalloon in General Topics