JuniorBalloon's Profile

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Party Early Birds

Politely tell them they are early and are welcome to entertain themselves, but you have to continue setting up. At the end politely tell them the party is over and how great it was to see them again and start tearing down.

jb

Sep 11, 2014
JuniorBalloon in Not About Food

Would you put Masterchef on your resume or Cooking School application?

And or do you think it would be seen as a good thing or a bad thing?

The show seems so faked/fabbed up to me that I don't think it would carry much weight with people in the industry. I'm probably wrong.

jb

Your best big gadget\tool?

It would have to be my Blackstone pizza oven. So easy to use and doesn't heat the house on hot days.

https://www.youtube.com/watch?v=9M2XU...

jb

Jul 31, 2014
JuniorBalloon in Cookware
1

How do you feel about your food being re-seasoned at the table?

Hey Mom, Thanks for stopping by the thread. See you on Friday. :o) Just kidding. You make a good point. One that as I re-read through the post a few others also mentioned. She has tasted my food before and she may have already known what she would like to add to make it her way. And I have no problem with that if that was the case.

jb

Jul 19, 2014
JuniorBalloon in Not About Food

A restaurant owner told me that Yelp reviews are the most valuable to him

I don't find Yelp reviewers any different than any other reviewer, whether it be movies, music or food, until I understand what their tastes are their review won't mean much. Just a starting point. If they recommend a places/things I don't like I'll know their review is not for me.

jb

Top Chef, Season 12 will be filmed in......

Maybe we can start a Twitter campaign to get Linda on one of the Shows. Tom's good natured. I'm sure if enough of us gently suggest...

I don't really even know how to start such a thing.

jb

What's the biggest obstacle you face when it comes to learning how to cook?

My biggest impediment to learning to cook is having enough mouths to feed. It's just my wife and I mostly and while I have developed many techniques and dishes over the years I could have learned much faster if I had more people to feed.

This weekend I'm feeding BBQ to 15 people so I'm in heaven.

jb

How to spot bad BBQ

Food is for being made the way you like it regardless of what someone else says.

jb

How to spot bad BBQ

You can also get fall off the bone, which is not always bad, buy wrapping the ribs in foil. I cook a lot of ribs in my WSM at 225 -250 and wrap after 2 hours. If I don't they get too smoky for my taste. You do have to be careful and not let them cook too long in the foil or they will become mush and that's no good. After foiling I like to unwrap and cook them for another 30 to 45 to give them a nice bark.

But I think you're right these guys are boiling or steaming and that's just an abomination.

jb

Green Pan totally safe?

Honestly it's been so long I don't remember exactly. I certainly used some butter or oil when cooking certain items. I probably did some preheating, but never to a very high heat. Only used plastic utensils. I never let PAM in my kitchen.

jb

Apr 02, 2014
JuniorBalloon in Cookware

Green Pan totally safe?

Well then obviously you're not doing it right. :o) I had a non-stick Circulon pan a few years back that started out great. I never used it on high. But after a few years of use you couldn't cook eggs in it without sticking.

Most of the research linked here is about heating a pan to excessive degrees and off gassing. What about repeated heating to normal cooking temps?

Not trying to fear monger. Just asking questions.

jb

Apr 01, 2014
JuniorBalloon in Cookware

Green Pan totally safe?

That's all well and good, but I've never owned a non-stick pan that didn't lose it's non-stick properties. In the much older days you could see it peeling off. I'm pretty sure modern pans don't do that anymore, but where does the non-stick coating go?

jb

Apr 01, 2014
JuniorBalloon in Cookware

Relative always ruins good food

So what? I'm a cook and I take pride in what I make. I don't care how new I am to a clan I'm not letting any one dump crap into what I'm making. If she doesn't like it the way I make it that's fine and she can take some and doctor it any way she likes. But I'm not going to put up with someone changing the entire dish. Good way to lose a hand.

jb

Why won't these split peas soften?

I've changed my method slightly and haven't had any issues. Biggest thing is patience. They will be soft when they're soft. Only real change has been to turn down the heat after establishing a boil. Let them simmer rather boiling the hell out of them. It take about 4 to 5 hours for 1 1/4 pounds to completely breakdown. Worth the wait.

I was heating some up at work and someone asked if I'd put any cream in the soup? Nope, just time.

jb

Mar 21, 2014
JuniorBalloon in Home Cooking

Why do restaurants fail?

I think he's grown and mellowed and knows what's best for Tony. And I mean that in a good way. But I would love to see Young Tony do a verbal take down of Old Tony in the same vein he skewered Emeril, very unfairly I should also add.

Still it would be entertaining.

jb

Mar 02, 2014
JuniorBalloon in Not About Food

Why do restaurants fail?

Loved that book. I wonder what happened to that Tony on the way to the set of the Taste? Perhaps he fell victim to the lure of easy money and compliments as thin and uninteresting as canned consommé at a cheap diner.

jb

Feb 27, 2014
JuniorBalloon in Not About Food

I'm thinking of starting a food blog should I do it !?????

I've read all the posts and yet I still don't know why you want to have a blog? If you tell us, maybe we'll pitch in and get you a 10k camera?

jb

Feb 17, 2014
JuniorBalloon in Not About Food

buying kitchen appliances!

I have opened ours several times when it was running...not recently. Proof an old dog can learn new tricks. :)

jb

Feb 17, 2014
JuniorBalloon in Cookware

buying kitchen appliances!

I'll throw my 2 cents to the Bosch DW. We replaced an aging KA two years ago with a Bosch. OMG it's quiet and efficient. We didn't get it on sale so was around $550, but worth every penny.

jb

Feb 17, 2014
JuniorBalloon in Cookware

Top Chef: The People's Couch

So it's a show about people watching a show? Hmm, interesting...not. Cuckoo.

jb

Top Chef NOLA - Ep. #17/Finale Part 2 - 02/05/14 (Spoilers)

DVR and watch on Wednesday. I'm usually in bed by 9.

:)

jb

Top Chef NOLA - Ep. #17/Finale Part 2 - 02/05/14 (Spoilers)

She shouldn't have assumed there would be an ice cream maker. It'd be like assuming there was a sous vide setup. Check the kitchen first.

I'm not dumping on her either. From the way the food looked and was described I'd rather eat Nina's down home cooking than Nick's fussy little plates.

jb

Top Chef NOLA - Ep. #17/Finale Part 2 - 02/05/14 (Spoilers)

More like the Kalahari with sprinkle of sprinkles. :)

jb

Top Chef NOLA - Ep. #17/Finale Part 2 - 02/05/14 (Spoilers)

Simple thoughts from a simple man. I was rooting for Nina, but not against Nick. Nick grew during the season, softened a bit, but has more growing to do. He won by the slimmest of margins and I don't begrudge him at all.

For the Elves? Hire professional servers to work with the chefs when they're competing for $125k. Provide each chef with a decent kitchen. For the Chefs? Walk through your damn kitchen and service area before you shop and start cooking.

jb

PS. If you don't have a killer desert in your back pocket, don't make one.

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

Honestly I remember Emeril and Tom with impish grins as Nicholas walked out and Emeril saying, "He looked pissed." I say Emeril did it.

jb

Top Chef NOLA - Ep. #13 - 01/08/14 (Spoilers)

Agree with Ludo. With Pepin it would be the contrast of the pleasant sounding voice and the harsh words. Comedy is often about opposites.

Top Chef NOLA - Ep. #13 - 01/08/14 (Spoilers)

But wouldn't you just love to hear that accent say that? :)

jb

Top Chef NOLA - Ep. #13 - 01/08/14 (Spoilers)

I got it from some of my friends involved in the Target...oops. I shouldn't have said that.

Never mind.
jb

Top Chef NOLA - Ep. #14 - 01/15/14 (Spoilers)

Do we know that happened?

jb

Top Chef NOLA - Ep. #13 - 01/08/14 (Spoilers)

It has taken me a week of hacking, but I have found the unedited transcript from judges table. It begins right after Stephanie has been told to PYKAG:

****
Nicholas: I feel terrible about this. I chose to do a very difficult dish, one I had no experience with and probably shouldn't have tried, but I was inspired by Chef Crenn, and I just feel terrible and I (continued whining and drivel and blah blah blah)
Peppin: (Rolling eyes, cut from final scene that aired) Do you think you should resign?
Nicholas: (long pause, staring at floor for over 5 minutes) No. I think I did enough yesterday to have won immunity.
Peppin: Then shut up and keep cooking.
Tom: Line edited: (I don't know if) I would have fallen on my sword.

****

We've been ELFED!

jb