JuniorBalloon's Profile

Title Last Reply

Top Chef Boston - Ep. #2 - 10/22/14 (spoilers)

Has there been any official word on Last Chance Kitchen for this season? I found this tweet from Joy.

https://twitter.com/foodeonline/statu...

It implies there will be, but maybe she's just hoping. I hope there is as I think she's great. Really good exit interview over at the Top Chef Bravo home page with Richard.

jb

about 3 hours ago
JuniorBalloon in Food Media & News

Top Chef Boston - Ep. #2 - 10/22/14 (spoilers)

Agreed. In the list of douchiness Aaron is the tops.

jb

about 21 hours ago
JuniorBalloon in Food Media & News

Top Chef Boston - Ep. #2 - 10/22/14 (spoilers)

I think Richard did last weeks winner or was that only in the quickfire?

Top Chef Boston - Ep. #2 - 10/22/14 (spoilers)

Yes, any time his mouth is moving you can smell the ass coming out. I am not overly fond of this much negative drama. I hope he goes soon or I may have to stop watching. Between him, Kariann and Mei (whose food I actually would like to eat) it's a bit too much like Housewives of Chop Chef.

jb

Contaminated utensil

Based on all of this I think that I'll keep swapping out, washing or heating the utensil after first contact, but it clearly doesn't appear necessary once food has been partially cooked. And I'll continue to use a separate platter for the gunked up utensil.

Over the last few years doing BBQ comps and cooking for large gatherings at our home I've just become more aware of making sure I don't poison anyone. Would really ruin my day if someone who ate my food got sick.

And to clarify, I was never actually concerned about being OCD. Just wanted to lighten the tone and have a discussion about vomiting and diarrhea.

jb

Contaminated utensil

In a post where we're talking about bacteria, dry is good unlike when you're cooking chicken. With regards to chicken, I do BBQ competitions and have a food handlers card and am aware of the 40-140 danger zone and the time temp bacteria growth equation. What I think may be a misunderstanding by me, and perhaps others, is that chicken comes with a high enough bacteria load to make you sick without the time and temp. That's why I'm very careful about how chicken in particular is handled. Is that wrong?

Thanks for doing dry.
jb

Oct 21, 2014
JuniorBalloon in General Topics

Contaminated utensil

I am only concerned about surfaces that can transmit the bacteria. I use the plate for more than one spoon or utensil. When it occurred to me that the chicken spoon had raw chicken goo on it and that was being transferred to others.

It's interesting that several of my posts in this thread have been removed. I find your attitude offensive because the words you use are intended to belittle.

jb

Contaminated utensil

Salmonella. It's on raw chicken. Touch chicken with utensil. Salmonella on utensil. If you're not worried about it good for you. Go lick your tongs.

jb

Oct 17, 2014
JuniorBalloon in General Topics

Contaminated utensil

No actual living is being stopped nor real freaking commencing. Just exploring how others handle these basic cooking issues. The way I see it everyone has a different level they're comfortable with and if no one is getting sick nothing to worry about.

Thanks,
jb

Oct 17, 2014
JuniorBalloon in General Topics

Contaminated utensil

What I had been doing is putting the spoon down between stirrings on a plate to keep the counter clean. It occurred to me that that plate is getting contaminated and I have started using a paper towel until things get up to temp.

I do pay my bills on time. I'm really starting to worry.

jb

Oct 17, 2014
JuniorBalloon in General Topics

Contaminated utensil

Here's another one. Was doing a stir fry last night, cashew chicken. 1 1/2 lbs of cut up chicken thighs. Those take a while to cook. I dump them in the wok, cook, sizzle, stir, cook, sizzle, stir. What do you do with the utensil you've been stirring with?

Thanks,
jb

Oct 16, 2014
JuniorBalloon in General Topics

Contaminated utensil

Ok, not OCD...Well here's the OCD part. At what point does the next utensil not get contaminated? Picture this. I put some raw chicken on the grill, ten minutes later it needs to be turned, but that chicken is not cooked. Do the new tongs become contaminated and require cleaning again. I don't. One swap out or cleaning per action for me, but I think about it...

Oct 15, 2014
JuniorBalloon in General Topics

Contaminated utensil

In the last few years it has occurred to me that the tongs or spoon that I'm using to occasionally stir the chicken or place the meat on the grill is contaminated. I have taken to getting stuff placed and then washing or swapping out utensils. Seems prudent and just on the edge of OCD.

What is up with this?

jb

Oct 15, 2014
JuniorBalloon in General Topics

Substitute for mushrooms...

It doesn't sound weird to me. In a post by monavano she/he pointed me to an article on umami in which it says you can create the umami in mushrooms in a many ways. In the article there is a list that of many umami foods, I didn't completely understand, must go back and read more thoroughly, but I gathered enough to try anchovy and cabbage. Worked great. I regularly use anchovies when making Bolognese.

jb

Oct 14, 2014
JuniorBalloon in Home Cooking

Homemade Meatballs: Bake or Fry/Brown in Saucepan. Which do you do?

I don't know which one is tastier, but frying for me is a pain in the butt. I don't do non-stick so they stick like crazy, I think it's the cheese. I bake them on parchment paper and then add them to the sauce. I then pour all the grease from the parchment into the sauce. Mmmm, me like some fatty sauce.

jb

Oct 14, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

What is the deal with truffle oil? Some people love it and other vilify it as an abomination. For me, if it tastes like mushrooms? I no like.

Thanks,
jb

Oct 14, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

Worked out great. A few anchovy fillets cooked in the bacon fat after searing the chicken and then added the cabbage just where you would add the mushrooms. Delicious and will make again.

Thanks for all the suggestions.

Oct 14, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

Hmm, does mushroom powder taste like mushrooms?

jb

Oct 13, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

Perhaps.

Oct 13, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

Awesome article. I'm going to use cabbage and anchovy to sub out the mushrooms and up the umami.

Thanks,
jb

Oct 13, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

I have tried fresh and dried and never cared for them. I think you may have used the wrong link as when I click on it, it takes me to this thread.

Thanks,
jb

Oct 13, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

Coq au vin.

jb

Oct 13, 2014
JuniorBalloon in Home Cooking

Substitute for mushrooms...

So many recipes call for them, but I am one of those unlucky people that hates mushrooms. To me they taste like dirt...bad dirt. :) Is there anything that can take their place? Usually I just omit them.

Thanks,
jb

Oct 13, 2014
JuniorBalloon in Home Cooking

In 'Parts Unknown,' Anthony Bourdain is not a man on a mission

Mission is very different from Perspective. He certainly has an opinion about everywhere he goes and he's not shy about telling you, but I take him at his word that he doesn't do this as a mission to make the world a better place.

I think it's sad that he wants to move to Italy, grow tomatoes and make salami, but he can't or won't. I sure hope he doesn't choke on a chicken wing.

jb

Good vs. Bad Pizza: Is there such a huge difference?

I get what you're saying though that's not quite the intent I had behind that statement. Mine was more in line with the Why question any cult or obsession, if it makes the participant happy more power to them. I personally love it when people get fired up about cooking a particular item. It usually means they get really good at it and become a great resource.

jb

Oct 03, 2014
JuniorBalloon in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

There is a whole lot of their there. :) Lately I've been playing around with TXcraigs yeast table and making room temp dough. For 1200 grams of dough with a 48 hour, 68 degree fermentation you use a ridiculously small amount of yeast, 1 tenth of a gram. The dough is easy to work with and tastes great.

jb

Oct 02, 2014
JuniorBalloon in General Topics

Good vs. Bad Pizza: Is there such a huge difference?

I think there are different kinds of pizza cults. There are pizza eater cults, pizza maker cults, pizza idiot cults and probably a few more. Pizza eater's usually like to talk about their favorite place or places and why they're the best. A few are non-denominational and just like to try pizza from all over the world. Pizza idiots think there is no bad pizza. Right, just like there's no bad sex. Hmm, wait, one of those makes some sense. Pizza makers just like to do it themselves. I make a damn good pizza. Is it the best pizza in the world? No. But I made it and it's better than what I could get at 90% of pizza shops. But it is probably only 10% better than what you could get at a good number of places. It is not as good as I could get a very few places. For most people, to get that extra 10%, it's not worth the time and trouble. I think most people on CH get that. We are much more inclined to go the extra mile to extract extra flavor by sourcing, simmering and measuring or whatever to get that smile on the face of whoever eats our food. "Why the cult of pizza?" Why the cults of anything? What up with those chili heads? :)

jb

EDIT: And if you want to take your pies to the next level this is the place. http://www.pizzamaking.com/forum/inde...

Sick from Undercooked Crockpot Pork

When you say boneless ribs are you referring to country style ribs? If so those come from the shoulder. Was the pork tender? If it's tender it's very unlikely it didn't get cooked as shoulder requires a temp around 195 to start getting fall apart tender, 160 or so to get sliceable, but still a bit of chew. I really think if it was undercooked it would have been very chewy and unpleasant to eat.

jb

Oct 01, 2014
JuniorBalloon in General Topics

What's your favorite creamy soup base

I usually make a roux and then stir in either milk or chicken stock to thicken. If I'm using chicken stock I'll usually add some heavy cream. Looking for how others make that hearty satisfying, creamy soup base, whether it's for a clam chowder (I know lots of people don't use a cream base for clam chowder) a chicken corn chowder or cream of anything.

jb

Sep 24, 2014
JuniorBalloon in Home Cooking

Cioppino - love the dish, the pronunciation is driving me nuts

I was under the impression that an Italian pronunciation of the word would be "Chee o pee no", no? I'm sure there are regional differences, but the basic rule I was taught was each vowel gets sounded out.

jb

Sep 23, 2014
JuniorBalloon in Not About Food