Pylon's Profile

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Have you ever attended dinner at a underground restaurant ?

I've bben to several in St. Louis, usually with Chef John Perkins of entree. Food was always interesting, and almost every dish was off the charts good. Spoiled me for other restaurants, I think because everything was a unique idea, fresh ingredients, and small service. He eventually opened a permanent place (juniper in STL), which is also great.

Always interesting places, and always interesting food. Get into it if you can!

Jan 21, 2014
Pylon in General Topics

Top Chef Seattle - Ep. #15 - 02/13/13 (Spoilers)

I really wish the stylists would do a better job of consistency with the look of each chef during interviews. A couple of episodes ago I noticed Brooke started popping in with the pigtails. From that and the cuts, I guessed right away she would be in the finale. Didn't seem like those interviews were done at the same time as the others.

I'm also pretty sure I know who wins, just from interview observation. I'll keep it to myself, but I'd be curious if anyone else picked up on something that might have tipped the ending.

Feb 15, 2013
Pylon in Food Media & News

Top Chef Seattle - Ep. #9 - 01/02/13 (Spoilers)

There was something a bit like that a while back with the dinosaur challenge, where they were either herbivore or carnivore, and the latter group got only meat or animal products. Not the same, but I recall it was very interesting to see what they were able to create.

Good idea!

Jan 03, 2013
Pylon in Food Media & News

Top Chef Seattle - Ep. #9 - 01/02/13 (Spoilers)

HAHA. Nice.

Jan 03, 2013
Pylon in Food Media & News

Favorite ways to use roasted garlic?

A bulb's worth, 3 C chicken broth, 3 c water and 1/4 c miso paste and you've got a very nice garlic broth. Makes great udon noodle soup.

Dec 22, 2012
Pylon in Home Cooking

Favorite ways to use roasted garlic?

+100. I like it on pita chips too.

Dec 22, 2012
Pylon in Home Cooking

What are you making for Christmas breakfast?

Xmas eve at the in-laws and a big shrimp boil planned for lunch means a light breakfast for us. Will probably make a batch of eggnog muffins (the two ingredient marvel!) with coffee/juice. Nice and easy.

Dec 22, 2012
Pylon in Home Cooking

Top Chef Seattle - Ep. #4 - 11/28/12 (Spoilers)

Excellent review. Thanks for the education!

I can see the connection between time and temp. Anyone who has braised a roast should. But I never really thought about how the lower temps would have the same effect, basically, over time. Very interesting.

Nov 29, 2012
Pylon in Food Media & News

Top Chef Seattle - Ep. #4 - 11/28/12 (Spoilers)

I think that changes more than a little when there's no video. The way they create sentences from fragments makes it possible to put anything together. Unless I get to see the conversation with both sides in one camera shot with no cuts, I always assume there some editing at play.

Nov 29, 2012
Pylon in Food Media & News

Braised Boneless Leg of Lamb?

Yeah, seems like I'd be missing out.

Think I'm going to play it safe and do an overnight slow-cooker session.

Apr 22, 2011
Pylon in Home Cooking

Braised Boneless Leg of Lamb?

Anyone have a good recipe or experience with this? I've gotten one to cook for Easter, but I'm not sure it will braise effectively. Would like to to a red wine braise, but I'm wary of just diving in a ruining a major component of dinner.

Any thoughts?

Apr 22, 2011
Pylon in Home Cooking

Steam, don't boil those hard cooked eggs.

Born and raised in MO, never heard the term. Can't be that common. ;)

(Then again, I'm a city mouse. Maybe it common where chicken come wrapped in feathers instead of plastic.)

Apr 20, 2011
Pylon in Home Cooking

Easter Menus, y'all!

Spiral glazed ham (the parents don't like lamb)
braised lamb roast (the rest of us do like lamb)
mushroom and pea risotto
scalloped potato gratin
bacon and cheddar deviled eggs
yeast rolls
asparagus salad with pine nuts
marmalade carrots
peach cobbler
crack pie

Apr 20, 2011
Pylon in Home Cooking

Any sugar-free/fat-free taste as good as the real thing?

Since you mentioned drink, Coke Zero is pretty effing good.

Apr 20, 2011
Pylon in General Topics

Are You Stressed Before Having A Holiday Dinner?

Mine's all family, and it's all I can do to keep them out of the kitchen. I know I'll have extra hands if needed for anything, so no, I don't stress about the meal.

Now, if I could get my SO to get the house presentable prior to people pulling in the driveway, I'd have no stress at all...

Apr 20, 2011
Pylon in General Topics

Slippery sandwiches

A little moisture barrier (re: fat) helps. Mayo or butter, keeps the moisture away from the bread.

Apr 19, 2011
Pylon in Home Cooking

Slippery sandwiches

Hollow out the bread a bit. That should help.

Apr 19, 2011
Pylon in Home Cooking

Cooking related birthday gift ideas

How about a cooking class? I grew up in the kitchen, but my SO still hooks me up with a session at the local culinary school or supply house on occasion. Lots of topics, not too expensive. Hands on are best, I think, and lets me learn something fun to shore up some weak spots in my game.

Apr 19, 2011
Pylon in Not About Food

Are you seeing grocery stores moving away from self check-outs?

As a rule I avoid them, as I don't work at the grocery store. If they want to give me a discount for doing their labor for free, I'd think about it. But generally I skip them.

Apr 19, 2011
Pylon in Not About Food

Winters Bourbon Cask Ale- Annheiser busch

Winning!

Apr 19, 2011
Pylon in Beer

Top Chef All-Stars - Ep. #16 (FINAL Finale Pt. 4) - 03/30/11 (Spoilers)

Slaps as Chicken Lady are always as fair of game as slaps at Marcel. (Not saying you've taken them...don't really recall. But he's always fodder, and so is she, and so are they all, I guess.)

Again, didn't say it was her fault, but the dish she worked on was panned as much as any. Which isn't much, granted. Just an observations.

But she's fan favorite, and lots of fans on here. So....yeah, not surprising, I guess.

Apr 02, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #16 (FINAL Finale Pt. 4) - 03/30/11 (Spoilers)

I find it fascinating that no one here (at least, not that I noticed) has mentioned the very real possibility that Chicken Lady cost Mike the win. The Professor adjusted his dessert on the fly, but Mike's dessert was, to quote Tom, "cooked too hot and too fast." That was all her.

She can be fan favorite. There's no accounting for taste, I guess. But the one dish that didn't impress the judges on Mike's table was hers to execute. Yes, he has ownership, but what's his option, not send a dessert?

I'm not saying she sank the ship...but she had her hands in it.

Apr 01, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #16 (FINAL Finale Pt. 4) - 03/30/11 (Spoilers)

"It happened and he dealt with it, but I also wonder what the private conversations with his friends and family were after losing."

Yes, why not disparage the guy. It's clear what he's like based on edits, right?

Hozabout, for a change, we give a dude some credit for maybe not being the tool that he had already been declared by the peanut gallery?

Apr 01, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

LOL

Mar 24, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

Yeah, probably. But if I was the diner, I think I'd appreciate it.

I recall an episode of IC where they tied and had to go back and create 3 more dishes. The winner was the one that went with lighter fare, realizing the judges had already eaten 10 dishes at that point.

Mar 24, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

IIRC that was in response to the Scotch Bonnet, not the soup.

Mar 24, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

Linda - I saw a note above about your suspicions, and had to look away. The last 3 seasons have been spoiled by them showing Padma announce the winner, and you can tell where she is looking. I've been skipping all previews this year to avoid it. :)

Mar 24, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

When they pulled out the single bite, my first thought was a dessert. Yes, it's the kiss of death, but they just had 3 plates of food. Something light and sweet might have been a perfect fit.

I was also expecting a much smaller product, something along the lines of "one bite." If you need a fork and a knife, it's not one bite.

So my thought was to do more of an amuse-bouche. Pack the bowl of a wide, shallow spoon (like you get with miso soup very often) with a graham cracker and butter "crust", maybe some kind of cherry or raspberry filling in the middle, surround with chocolate mouse, a little whipped cream on top, maybe dust with cocoa for a bitter layer.

Mar 24, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

I thought the same thing about the tears.

Mar 24, 2011
Pylon in Food Media & News

Top Chef All-Stars - Ep. #15 (Finale Pt. 3) - 03/23/11 (Spoilers)

I thought the "twist" was much more in her favor as well. Looked like Mike had her beat.

Mar 24, 2011
Pylon in Food Media & News