k

ktb615's Profile

Title Last Reply

Boiled Peanuts--Nashville area?

You may be able to find raw peanuts at a farmer's co-op, next to horse feed or something.

Jul 07, 2010
ktb615 in Kentucky & Tennessee

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.

Jul 07, 2010
ktb615 in Food Media & News

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">

Jun 21, 2010
ktb615 in Home Cooking

Krispy Kreme Bread Pudding Is In

Been available at tayst in Nashvlle for as long as they've been open afaik.

Jan 08, 2010
ktb615 in Features

Bacon Grease

I like to confit potatoes in bacon fat. Nice and tender and smoky and delicious.

Jan 07, 2010
ktb615 in General Topics

Bacon Grease

That's what they get for thinking fish are vegetables ;)

Jan 07, 2010
ktb615 in General Topics

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.

Jan 05, 2010
ktb615 in Not About Food

Wooden Spoons - Dishwasher or not?

The pampered chef ones I got for Christmas explicitly say "Dishwasher Safe". Technically they are bamboo though, I think?

Jan 05, 2010
ktb615 in Cookware

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!

Jan 05, 2010
ktb615 in Cookware

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 =)

Jan 04, 2010
ktb615 in Food Media & News

Global knives breaking/snapping issues?

What were you cutting that caused it to break?

Dec 20, 2009
ktb615 in Cookware

Need help remembering food blog

I also recommend: http://foodgawker.com/

Dec 07, 2009
ktb615 in Food Media & News

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.

Nov 19, 2009
ktb615 in Food Media & News

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...

Nov 03, 2009
ktb615 in Food Media & News

how do ya sweeten ur coffee?

Equal. I also prefer Diet Coke to Regular, for the flavor, not the calories (or lack thereof).

Oct 29, 2009
ktb615 in General Topics

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).

Oct 29, 2009
ktb615 in Food Media & News

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?

Oct 29, 2009
ktb615 in Food Media & News

Top Chef - Las Vegas - Ep. #10 - 10/28/09 (Spoilers)

Top Chef Frozen Dinners?! Awesome! I can't wait for the ceviche!

Oct 28, 2009
ktb615 in Food Media & News

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.

Oct 28, 2009
ktb615 in General Topics

Hold Your Wineglass the Right Way

I'm no sommelier, but my personal method is to hold whites by the stem and reds by the bowl. I know, I must have been born in a barn.

Oct 28, 2009
ktb615 in Features

Favorite Gourmet Bacon ??

Another vote for Benton's!

Oct 26, 2009
ktb615 in General Topics

Garrison Keillor on butter

I think GK may be a spy amongst us...

http://chowhound.chow.com/topics/659564

Oct 24, 2009
ktb615 in Food Media & News

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.

Oct 22, 2009
ktb615 in Food Media & News

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.

Oct 21, 2009
ktb615 in Food Media & News

Top Chef - Las Vegas - Ep. #9 - Restaurant Wars! - 10/21/09 (Spoilers)

C'mon guys, let's head to the M Resort!

Oct 21, 2009
ktb615 in Food Media & News

are there restaurants that still do not use sous vide method when cooking their meats such as steaks?

For the record, Keller does cover the botulism issue in "Under Pressure". He also addresses Salmonella and E. Coli.

As for what intention he published the book, he stated that it was meant as a manual for professional chefs.

Oct 20, 2009
ktb615 in General Topics

are there restaurants that still do not use sous vide method when cooking their meats such as steaks?

You're welcome, the oven is definitely a compromise we had to make because of the setup of our line.

Oct 19, 2009
ktb615 in General Topics

are there restaurants that still do not use sous vide method when cooking their meats such as steaks?

You finish it in the oven. At least that was my experience working on a line in a less than ideal situation due to various factors. In an ideal situation, the steak would go back to the water bath to come back to temperature, then be removed from the bag and seared and plated.

Oct 18, 2009
ktb615 in General Topics

are there restaurants that still do not use sous vide method when cooking their meats such as steaks?

I understand where you are coming from jfood, but the results you are offering as a weird experience are due to the cook not understanding the sous-vide technique.

When sous-vide steaks are done correctly, they will not result in a weird experience. The trouble lies in that many cooks/chefs don't understand sous-vide (i worked for one at a different time) and think that all you are doing is the equivalent of boil-in-a-bag a la Olive Garden.

Like everything else in the kitchen, technique is everything with sous-vide, and if you don't do it right, you will most certainly have a "weird experience".

Oct 18, 2009
ktb615 in General Topics

are there restaurants that still do not use sous vide method when cooking their meats such as steaks?

Maybe I'm reading the replies wrong, but I get the feeling that sous-vide is not fully understood here.

At the restaurant I used to work at, we had a chef that was very into sous-vide. We would sous-vide our steaks to rare, and then they would go in the ice bath to cool quickly. During service, we would take them out of their cryovac bag and put them on the grill. We would char all sides which would give you a perfect rare steak, if you wanted it brought up anymore, you would put it in the oven to finish. They were beautiful and delicious steaks, perfect temperature from outside to in.

I have also seen sous-vide done by people who don't know what they are doing, and it come it very badly, but done right it can be eye-opening.

Oct 18, 2009
ktb615 in General Topics