JuniorBalloon's Profile

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Top Chef Boston – Ep. #9 – 12/17/14 (spoilers)

I think pagination is holding down post count. :)

Sorry, couldn't resist.

jb

Top Chef Boston – Ep. #9 – 12/17/14 (spoilers)

I had a small quibble with Mei's dish. She had these beautiful, vibrant colored veggies that she obscured with the white powder. I would have preferred less powder to let the colors come through.

jb

Top Chef Boston – Ep. #9 – 12/17/14 (spoilers)

Katsuji did tell the best story, but he committed the cardinal top chef sin. Skip the story and make tasty food.

jb

Preferred flour for fresh pasta?

I'm not the expert, but with fresh pasta you don't need to par boil. It cooks very fast. Really not more than 2 or 3 minutes.

jb

Dec 19, 2014
JuniorBalloon in Home Cooking

A Faster Chowhound: Pagination for Longer Threads

The number of posts after the pagination fiasco is very interesting. Posts have dropped off dramatically. I've noticed that none of the threads I'm following, except this one, have any new posts. Related? Hmm.

jb

A Faster Chowhound: Pagination for Longer Threads

The issue is that you have to find this thread to discover the fix. The issue is that even after applying the fix the pagination numbers still appear and make it look like the fix did nothing.

Bad programming followed by bad communication are what irk people.

Can't imagine how we'd all feel if the site weren't free.

jb

A Faster Chowhound: Pagination for Longer Threads

I think I see what you're referring to. Damn confusing. Paginator? If you have to make up a word for a feature it's probably a bad idea.

jb

Dec 17, 2014
JuniorBalloon in Site Talk

A Faster Chowhound: Pagination for Longer Threads

I just have to say again that this is a bad idea.

jb

A Faster Chowhound: Pagination for Longer Threads

I thought checking the box was supposed to make it work like it used to, one single page of posts, no?

Dec 17, 2014
JuniorBalloon in Site Talk

A Faster Chowhound: Pagination for Longer Threads

I've checked the box next to "Collapse Previously Read Comments" but I still see threads with multiple pages.

I applaud trying to speed things up, but this defeats the purpose as I now have to click on each page to see new posts and that takes longer than just showing all the posts with the read posts collapsed.

As others have said, Don't Like.

jb

Being "put to work" at a Christmas Party

Damn, I'm bummed SanJoseHound didn't post a post mortem.

jb

Dec 16, 2014
JuniorBalloon in Not About Food

Help with homemade pizza

Do you use the broiler or the bottom element? If using the bottom element how close to the top of the oven is your stone?

jb

Dec 16, 2014
JuniorBalloon in Home Cooking

Being "put to work" at a Christmas Party

As Mike Meyer says in 'I married an axe murderer', "Interesting...cuckoo."

I have actually read some of those threads before. And now seeing them all laid out together I begin to wonder if Roz is real. Perhaps she is the product of an active imagination created for our entertainment?

jb

Dec 16, 2014
JuniorBalloon in Not About Food

Being "put to work" at a Christmas Party

There is a huge difference between being asked to help and being told what to do.

Who is Roz? Everyone here seems to know her. Is she a CH poster?

jb

Dec 16, 2014
JuniorBalloon in Not About Food

Top Chef Boston – Ep. #8 – 12/10/14 (spoilers)

The only solution is to make tasty food. :0)

jb

Football during Thanksgiving dinner - am I a snob?

cresyd is not equating the two, she is just using them as examples of requests that could rub someone the wrong way. Everyone is different.

Hope I haven't spoken out of turn cresyd.

jb

Home Pizza Geeks--Help?

I have also read where people placed it higher in the oven, closer to the broiler, but rather than actually turn on the broiler they relied on the reflective heat of the top of the oven to help with top cooking.

Getting the top bottom cook times can be tricky and many things come into play. I believe the sugar content and the fermentation time as well as flour type all come into play. The people over at www.pizzamaking.com can give you better specific advice than I. I have found with my dough formulation that on my Blackstone if I go to 800 degrees or above the bottom burns before the top. 700 seems to be a sweet spot.

Good luck.
jb

Dec 12, 2014
JuniorBalloon in Cookware

Home Pizza Geeks--Help?

625 should be fine for cooking NY style pies in the home oven. Have you tried it to see how it goes? I haven't tried the steel, but have read over at www.pizzamaking.com that they work great. I have a ceramic stone and my oven will not go above 550. I've never temped it out after a preheat, but it takes a good ten minutes to cook a pie.

I have experimented with double stack stone in a charcoal grill and was able to get up to 750 degrees, but it was a hassle to setup and use, though I did get a 5 minute bake on occasion.

I then bought one of these http://www.blackstoneproducts.com/vid... at the time it was $350. It's so easy to use, preheat 15 minutes and cook pizza. Lot's of people are getting 900 degrees and 90 second bakes. I prefer 700 and do 3 - 4 minute bakes. It's less time and trouble then the charcoal grill and in summer I don't heat the house with a 550 degree oven.

jb

Dec 12, 2014
JuniorBalloon in Cookware

Football during Thanksgiving dinner - am I a snob?

You should understand that those of us that are addicted have a disease. We can't help ourselves. Please don't be too harsh with us. Your patience and understanding are appreciated

Thanks,
jb

Dec 09, 2014
JuniorBalloon in Not About Food

Football during Thanksgiving dinner - am I a snob?

There are two sides to that coin. Isn't being a good host about making your guests feel welcome and comfortable? I'm sure there are cultures where it would be considered rude to deny a guest anything they asked for and others where it would be bad manners to ask.

I'm more apt to make my guests as comfortable as possible. I want my home to feel like there home. If they want something and I can provide it I would.

Of course I haven't been in a situation where I truly objected to something a guest asked for. I'm sure there is a line somewhere. In this particular case I'm the chef and the biggest football fan in the house so dinner was over before the game started. We lounged, watched the game and still conversed and shared the day of abundance and an awesome Hawk triumph over the evil Forty Niner's. :)

Go Hawks!

jb

Dec 08, 2014
JuniorBalloon in Not About Food

Top Chef Boston – Ep. #7 – 12/03/14 (spoilers)

I don't think they did it to make her look bad, they did it to hide that Keriann's dish was far and away the worst and she was going home. If they show the scene where Katie tell her it's shit there's no suspense.

jb

Great article: Nathan Myhrvold talks food-borne illness and more...

Fiber may not have anything to do with colon cancer, but it sure makes things easier. I'm a fan of Metamucil myself.

jb

Great article: Nathan Myhrvold talks food-borne illness and more...

You hear a lot of this from a variety of sources, but I have to say I put more weight in what Mhyrvold says because I think he actually does the science or at least truly understands it.

jb

Top Chef Boston – Ep. #7 – 12/03/14 (spoilers)

Absolutely rooting for Katie because she's real. She is a dark horse and an underdog and complete sweetie. She's shown glimpses of being a really good cook, but will need to step it up to match the food the Dougie, Gregory, Adam, Mellissa and Mei.

jb

Pulled Pork for tacos

This has become my favorite mexi marinade, especially good with skirt steak and fajitas.

o 1 teaspoon grated lime zest
o 1/4 cup fresh lime juice
o 3 tablespoons extra-virgin olive oil
o 1 tablespoons low-sodium soy sauce
o 1 jalapeno chile, seeded and minced
o 2 tablespoons chopped cilantro leaves
o 1 tablespoon minced garlic
o 1 tablespoon sugar
o 1 teaspoon chili powder
o 1/4 teaspoon cayenne

I also like to braise pork, usually shoulder with a mix of ancho chile powder, has to be ancho, cumin, oregano a splash of vinegar and a pile of onions and red bell pepper and a few cherry tomatoes. Add chicken stock to almost cover and braise at 350 in the oven until tender. Usually about 4 hours.

jb

Dec 03, 2014
JuniorBalloon in Home Cooking

However (Bourdain Continued)

I think the "why of it" is that he started his drug use while working in the kitchens of Provincetown.

jb

Top Chef Boston – Ep. #4 – 11/05/14 (spoilers)

If you search the wiki I linked for "celiac" it says she has celiac. Apparently announced it a while back. Wiki can be wrong I suppose, but that's what it says. I also feel they missed an opportunity for education.

jb

However (Bourdain Continued)

I can understand why you wouldn't like it as it was less about the food. I thought it was an awesome episode. Who better to tell the story than an ex addict who grew up in that area.

jb

Top Chef Boston – Ep. #4 – 11/05/14 (spoilers)

I'll take the wiki at face value and it says she has celiac. If so she would never eat anything that she wasn't certain was gluten free. My friend almost died from it before it was diagnosed. It's nothing to take lightly.

It was an odd, sort of tacked on part of the challenge. My story? She's a close friend of Padma and she invited her as a last minute fill in. Shrug.

JB

Top Chef Boston – Ep. #4 – 11/05/14 (spoilers)

http://en.wikipedia.org/wiki/Emmy_Rossum

She actually has celiac. I wish they had said that and perhaps talked a bit more about it. Otherwise, at least in my small mind, I lump it together with faddism. I have a dear friend who has celiac and I see what he goes through and I would have been more sympathetic towards her.

jb