ktb615's Profile
Boiled Peanuts--Nashville area?
You may be able to find raw peanuts at a farmer's co-op, next to horse feed or something.
Top Chef - D.C. - Ep. #4 - 07/07/10 (Spoilers)
I was disappointed in the double elimination format. But perhaps just because I wanted to see Arnold go farther. I don't think Lynne really understood that she needed to be fighting for her life at judges table. She just kept pointing out all of the faults in the dish in case the judges happened to have missed them. Arnold's biggest problem is that he was never forceful enough in any team challenge, and in this one it cost him as he got stuck with the contestant that was hand-picked by the producers to be a disaster. CIA or not, a culinary instructor is not going to win Top Chef in my opinion. Arnold should have jumped out and latched on to ANY of the other contestants as a teammate.
Concrete-related menu ideas...
Don't forget the "Cement Mixer" shot. 1 part Bailey's, 1 part lime juice. Pretty neat looking if you've never seen it. You put the bailey's in the shot glass, then add the lime juice which starts to curdle the bailey's and look like "cement">
Bacon Grease
I like to confit potatoes in bacon fat. Nice and tender and smoky and delicious.
Why do restaurants do this when you're trying to book for large parties?
This mirrors my side of things as well. Large parties change the whole dynamic of a restaurant, and especially of a kitchen that is not specifically set up for large parties. A 40 person party is either not going to get my best food, or else they are not going to all eat at the same time, because I simply don't have enough space to properly cook 40 pieces of salmon along with accompaniments at the same time. If I can't give you my best, then I would rather not serve you.
I do agree though, that a simple "no", is not good enough. I would say, "Our restaurant/kitchen is not set up to handle a party of that size and still put out the quality of food that we think our customers deserve". Hopefully then I would be cognizant of the situation and recommend that you contact a local hotel or some other establishment that has a banquet staff and is set up for parties like yours.
Wooden Spoons - Dishwasher or not?
The pampered chef ones I got for Christmas explicitly say "Dishwasher Safe". Technically they are bamboo though, I think?
What did Santa bring you?
Waring Pro Health Juicer (beets cooked in beet juice!)
Ball whisk (the kind with independent tines)
Pampered Chef Wooden Spoons (don't like PC, but I needed wooden spoons, so score)
15" x 21" Oxo Poly Cutting Board (to replace my 8" x 11", woo!)
"A Return to Cooking" - Eric Ripert
"Sauces" - James Peterson
And in case I ever do a Hawaiian themed meal... a Ukulele!
Super Chefs _ Iron Chef America [spoilers]
Used to use watermelon radishes mostly as garnish at the restaurant. They are quite mild compared to a standard red radish. I tried to grow icicle radishes this year, but was not very successful. I feel like my choice of soil became too hard and prohibited them from growing. Hopefully next year they will be better. I would say pickled radishes of any kind are always a good idea though =)
Global knives breaking/snapping issues?
What were you cutting that caused it to break?
Top Chef - Las Vegas - Ep. #12 - 11/18/09 (Spoilers)
I would like to add something else that I noticed this morning. This is the first time in Top Chef history that the four finalists have won all of the elimination challenges between them. Nobody that has been eliminated up to this point won an elimination challenge. I think that speaks to the talent of these four chefs, and the disparity between them and the chefs under them who were talented, but just not on the same level.
Top Chef Finale Will Be In... (does this count as a spoiler?)
...NAPA!
That provides for many interesting possibilities.
http://www.bravotv.com/blogs/the-dish/top-chef-finale-location-revealed
how do ya sweeten ur coffee?
Equal. I also prefer Diet Coke to Regular, for the flavor, not the calories (or lack thereof).
Top Lines from Top Chef
You might be thinking of the San Francisco episode of No Reservations when Bourdain says to Chris Cosentino, "You bring the monkey brains and I'm out of here" (or something to that effect).
Top Chef: Frozen Foods Division
http://www.schwans.com/topchef
So I stumbled across this today while reading about last nights episode.
So far, they have:
Chicken in Red Curry Sauce - Lee Anne
Portobello and Button Mushroom Creme Soup with Walnuts - Elia
Prosciutto and Cheese Pizza - Frank
Roasted Mushroom and Parmesan Linguini with Grilled Chicken - C.J. and Tre
Polenta with Braised Meatballs - Kevin
The Schwan's truck brings it to your house, so I guess it's going to be better quality than a TV dinner. Doesn't cost much more than a value meal from McDonald's. Will anyone dare try it?
Top Chef - Las Vegas - Ep. #10 - 10/28/09 (Spoilers)
Top Chef Frozen Dinners?! Awesome! I can't wait for the ceviche!
I may be ready to try to not hate beets
If you can get your hands on some fresh baby beets (red, golden, candy stripe) they are imho much butter than their larger counterparts.
Garrison Keillor on butter
I think GK may be a spy amongst us...
http://chowhound.chow.com/topics/659564
Top Chef - Las Vegas - Ep. #9 - Restaurant Wars! - 10/21/09 (Spoilers)
Looks like the episode is entitled "Meat Natalie". So it could very well be a "meat" challenge. Or a low-budget porno.
Top Chef - Las Vegas - Ep. #9 - Restaurant Wars! - 10/21/09 (Spoilers)
Isn't that the way this always goes? The team that looks like it should be strongest blows the whole thing.
Top Chef - Las Vegas - Ep. #9 - Restaurant Wars! - 10/21/09 (Spoilers)
C'mon guys, let's head to the M Resort!
Deep fried butter - really??!!!
You could use any size I guess. I forget exactly how big mine were, but if you take a standard stick of butter and cut it at the 2T mark and then cube that to 8 pcs I think that would be a good start.
Deep fried butter - really??!!!
I have made it, and it is fantastic. Never thought of dusting it with powdered sugar though. That sounds good. Anyways, if you want to try it, my version was basically to freeze cubes of butter, then batter them tempura style and deep fry. The crust forms, then the butter melts. Let them cool a bit before eating. It reminds me of a warm buttery biscuit.
What old fine restaurants left in the USA?
http://stock-yardrestaurant.com/
Only 30 years, but I think it qualifies, even as a steakhouse.
Top Chef Renewed For 7th Season
http://blog.zap2it.com/frominsidethebox/2009/10/top-chef-californication-renewed-for-another-season.html
As if there was any doubt. Also, they are debuting some show called "Chef Academy" on Nov 16.
Best Restaurants for a Serious Foodie in Charleston, SC
Ditto.
And here is the blog http://seanbrock.wordpress.com/
Interesting way to use honey?
We used to do this at the restaurant (served with tuna) but called it "miso-honey". As in, me love you long time.
