JuniorBalloon's Profile

Title Last Reply

How to spot bad BBQ

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

jb

Apr 19, 2014
JuniorBalloon in Food Media & News

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

Apr 18, 2014
JuniorBalloon in Food Media & News

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

Mar 26, 2014
JuniorBalloon in General Topics
1

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

Feb 15, 2014
JuniorBalloon in Food Media & News

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

Feb 14, 2014
JuniorBalloon in Food Media & News

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

Feb 08, 2014
JuniorBalloon in Food Media & News
2

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

More like the Kalahari with sprinkle of sprinkles. :)

jb

Feb 08, 2014
JuniorBalloon in Food Media & News
1

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.

Feb 08, 2014
JuniorBalloon in Food Media & News
4

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

Jan 17, 2014
JuniorBalloon in Food Media & News

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.

Jan 17, 2014
JuniorBalloon in Food Media & News

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

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

jb

Jan 17, 2014
JuniorBalloon in Food Media & News

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

Jan 17, 2014
JuniorBalloon in Food Media & News
1

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

Do we know that happened?

jb

Jan 17, 2014
JuniorBalloon in Food Media & News

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

Jan 17, 2014
JuniorBalloon in Food Media & News

Left over chicken

Lots of great suggestions. I will have to go into research mode as some of them are new to me. Ended up making a lasagna.

Thanks everyone,
jb

Jan 16, 2014
JuniorBalloon in Home Cooking

Left over chicken

Almost weekly I roast a whole chicken. It's just my wife and I so it makes several dinners. Getting bored with the usual and looking for some other dinner suggestions. We regularly do a big salad and after that it's often turned into tacos, sometimes a pasta dish. Depending on timing the rest could go for soup.

Thanks,
jb

Jan 14, 2014
JuniorBalloon in Home Cooking

You can't make it just as good

That's a nice technique. Thanks.

jb

Jan 03, 2014
JuniorBalloon in General Topics

You can't make it just as good

I love caramelized onions. You just can't hurry them. Takes patience. Yum.

jb

Jan 03, 2014
JuniorBalloon in General Topics

You can't make it just as good

You may have a slight misunderstanding about what I meant. You can certainly make Baklava as good as anyone on the planet. That only requires time and experience. What I'm referring to is someone who says I use margarine instead of butter when I make baklava and it's still just as good. No, it's not.

My comment was in no way intended to tell people they can't make a dish because they lack the competence. Only as an appreciation for making things with the proper ingredients and technique and time.

jb

Jan 03, 2014
JuniorBalloon in General Topics

You can't make it just as good

"I leev een Connetteecut." Hilarious.

Having read the recent scare stories I am aware they are afraid of splashing. It's not like I put it on spin cycle with debris flying all over. Sure a bit of care needs to be taken, but when I fix a chicken there is a lot of hand and utensil contact. Just watch what you're doing and take a modicum of care.

jb

Jan 02, 2014
JuniorBalloon in General Topics

You can't make it just as good

Rinsing poultry is a whole other subject. I personally don't find it an unnecessary step, but it depends on what kind of bird I'm cooking. If it's from the grocery store, in a plastic bag with blood and water, I rinse. Not to remove bacteria, just to remove the glop. If it's a bird from the butcher shop, sitting in the case high and dry, no rinsing.

Talking? I guess I do that too. Nice little birdy. Come here now, lay in the little pan, there you go. Isn't that nice?

jb

Jan 02, 2014
JuniorBalloon in General Topics