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Everything posted by joiei

  1. Have you ever tried freestufftimes.com? I down load my kindle from there.
  2. Thanks everybody for your input. I passed it on. She seems bound and determined to find a good product.
  3. I'm asking for a friend, they are building a new house and she is starting to shop around for an under counter ice maker. Reliability is a big issue for her. She doesn't want to have to be replacing it in 5 years. Suggestions and reviews both good and bad will be welcome and I will get the info to her. Thanks.
  4. joiei

    Crawfish boils

    I was just talking with my niece who lives in Round Rock about crawfish boils. She commented that in the Austin area something she is seeing added to boils is pineapple. WHAT! She thinks this is because of the number of boils that are being done by Vietnamese members of the community. Is that something you are seeing in your part of the world? I don't want to say that I consider that a crime against the Crawfish Gods, but I don't know. What is showing up in boils in your area that is beyond crawfish, potatos, corn, and garlic? The last boil I went to here they had added shrimp and that is okay in my book. $15 for all you can eat and I can eat some boil. But pineapple? What say you?
  5. Was in Chicago last weekend for my first time ever. Visiting old friends, they aren't as old as I but we go back a ways to New Orleans. Anyway, it was all about the eating. We were driven past some iconic Chicago things, I did get to see the Picasso as we passed by. But as I said, it was about eating and visiting and getting caught up. The first dinner was at Publician Anker near their home in Wicker Park. The next day after dropping Pierre off at his office tower we went to Meli Cafe. It was just breakfast so no biggie. Then we had to kill time waiting for Kathy and George to fly in from North Carolina. So, after a little touristy stuff we went to Calumet Fisheries and picked up some shrimp to go then found a park on the lake to enjoy our lunch sharing tidbits with Kia, the pug. Dinner that night we went to Taxim. That was fun, Greek foods unlike any I had had in the past. I had the pork belly and tasted everyone else's. Day three, we started at The Little Goat. The two guys who own that company, Boka, used to have a little wine bar down on 30A in Blue Mountain Beach, FL. My but they have come a long way. My breakfast was This Little Piggy went to China. I didn't share. Their loss. After taking in the conservatory we ended up at duckduckgoat ordering a ton of foods, Stephanie Izard, I love love your food. Dinner that night was recovery time, Daniella made a fish spread with the smoked trout we picked up earlier and we spent time remembering New Orleans. Day four, we started with with pastries we had picked up along the way. Then we went to Fat Rice and I loved it there. Portuguese Macao menus. The Fat Rice dish was one of my faves. Between meals we got the driving tour of some of Pierre's buildings his company is creating. So we got to drive under the el and get honked at and all that kind of stuff. Our next stop was very special chocolate shop called Teuscher Chocolates. OMG the champagne truffles were do die for, at least the ONE i was given. Plus Pierre had to do some clothes shopping, he is one well dressed Belizian. BTW, in that neighborhood, in our walk to the car which was about 4 blocks, I counted 10 Tesla's and one of those new Afla's. Here in Tulsa, we might have 10 Tesla's period. Dinner that night was at home, pizza from Craft Pizza. It was okay, I like our pizza here in Tulsa from Andolini's or Okie Goodness better. It snowed Sunday night so I had to try to get out of town in that mess. Took me 2 hours. Stopped off in Springfield, MO to hang with friends before heading on in on Tuesday. I will go back. Thanks Pierre and Daniella for showing me your city.
  6. I was back over to Bentonville to go to Crystal Bridges, I love that museum. On the way home stopped off at Onyx Coffee Lab for a cup to go. WOW, great coffee. Between NWA and over here we are starting to get some really good coffee roasters and shops with excellent baristas in this part of the world.
  7. The Oklahoma Center for the Humanities is presenting a symposium on native American cuisines. Going beyond the Indian taco. Food Sovereignty Symposium
  8. Where do I get seeds for the 2 chiiis? I have everything else. If I can get three seeds of each I will grow my own. This pickle sounds wonderful.
  9. Our instructions are to judge what we are given, not what we think should be in the box. In my time, the best chicken I was privileged to judge happened in Ada, Oklahoma. The box was 6 breasts, no garnish. It got dinged because of the presentation aspect but let me tell you, that was absolutely the very best chicken turn in that has ever hit my table. Juicy and great texture, wonderful smokey flavor, no sauce, NO sauce. The balance was so incredible that I can remember and probably secretly judge all others by. So if your oysters totally rock, I hope I get to judge them at my table sometime. It would be my honor. Firelake will be my 170 contest to judge.
  10. I have tried to judge the Dallas event a couple of times but I guess they were not taking out of state judges. A friend from over in Arkansas did get to judge at Kansas City last year and enjoyed the experience.
  11. Yesterday I had the privilege of judging a steak cookoff at the Sam's Club in Plano, TX. One of the categories was tomahawks. Several of the cook teams used sous vide for the tomahawks and I was very impressed at what they were turning in for the judges. Moist, tender, juicy, and incredible. The one that was most beautiful to me unfortunately was over salted. There we over 40 teams cooking and turning in these steaks. Being a competition food judge is a good thing on some days. The competition was put on by the Steak Cookoff Association.
  12. I am very fond of Askinoise Chocolates out of Springfield, MO. They are considered chocolate makers instead of chocolatiers. They take the raw bean and produce chocolate bars. Shawn and his crew do some very interesting flavors besides his single origins. I think he is the only company that imports and labels kokoa beans from the Philippines. Their shop is incredibly fun, you can smell the chocolate walking up to the front door. Here is how to reach them.
  13. joiei


    I will definitely give this recipe a try. The portions sound very close to what I use. I have Aleppo pepper but never thought of adding it to my hummus.
  14. joiei


    Canned beans that have been rinsed and dried, garlic, tahini, lemon juice, water, salt. Food processor.
  15. joiei


    I make hummus but I am bored with my recipe. I can make a meal out of vegies and some excellent hummus. I need a recipe for a better hummus than what I have. So you all can help me. This is part of my new diet designs. First question, a source for quality dried garbanzos. I live in Oklahoma and it is winter, the chance for fresh beans is not a happening thing. Do you cook your beans in stock or water? I have never peeled the cooked beans, is it worth my time? All suggestions are greatly appreciated.
  16. Hung out at a local taproom last night with some friends and shared a 2014 GI Bourbon County and a 2015 Evil Twin Christmas Eve in a New York Hotel Room. The Bourbon County is aging very nicely. The Evil Twin on the other hand needs to be drank now or disposed of.
  17. The Drummonds are changing the life of a small town in Oklahoma. I know people she hires to work with her developing recipes for her shows. Ree may not be the most exciting but she hires local. Her folksy shtick may be offensive to some, I celebrate places that have retained their regional diction. After I went away to south Florida for college I became my mom's Yankee son because I had lost my accent. The Drummond family has become the 24th largest land owners in the state of Oklahoma. Now, lindag when you come to visit. get in touch and I will drive. Pawhuska is not that far. I enjoy meeting other eGer's. So all you big city folk, just know that your also invited.
  18. 1) What is your favourite restaurant (apart from your own) bluestem in Kansas City. Megan's desserts completely rock. These folks are the reason planes land in midcontinent. Thanks for your passion. . 2) What is your most important ingredient in the kitchen, and why? My salts, different ones for different reasons and uses. 3) What tool is most important in your kitchen, and why? My knives. 4) Which restaurant, anywhere, is your dream destination to dine? Any restaurant from Boka in Chicago. I have known Kevin since Lazy Dayz and Indigo Wine Bar days. 5) What trend do you see becoming popular in restaurants in the next year? Hopefully oysters 6) What trend would you most like to see go away? Out of season items listed as locally sourced.
  19. I will be out to the American Solera taproom tonight. What should I try. The Cirque Dilemma is currently my favorite. I have not had the Santa Kush, this years Cranbarrel, Caribbean Christmas is new, haven't tried this years version of Raspbarrel, the Terpy Cherry Limade is sooo good and refreshing, the Foeder Cerise is a long time favorite. The Cirque Dilemma is perfection in a bottle. Think coffee, chocolate, malty, deep dark luxuriousness. Decisions, decisions.
  20. I have worked a bunch of restaurants in the BOH. At only a few did the BOH receive any tips, always from customers. Never from FOH. At one restaurant in particular the chef/owner kept the tips and then at the end of our busy season used the funds to throw a party for all of us in the back and included a personalized baseball jacket for all the BOH staff. I still have that jacket and that was 30 years ago. After a particularly excellent meal I will tip the BOH separately from the waiter. Once I had bad service but excellent food so I tipped the waiter 10% and left the busser 20% handing it to the owner and explaining to them that the busser took good care of me and I never saw the waiter expect to take the order and present the bill. For your question, any thank you is appreciated in the BOH. Even to just get an after shift beer is appreciated. 20% is very generous of you.
  21. Update on my winter gardening. The cauliflower, broccoli, red cabbage, and brussel sprouts survived the freezing temps we have been having. Nothing below 20F yet. And we did not get any of that snow that happened last week. This future meal is about 3 inches across right now. Dang it, one day I will figure out how easy it is to add photos to my posts.
  22. Beautiful loaf of bread. I wish my bread making abilities was where yours is. I will keep practicing. If you want more cornmeal, let me know and I will get in touch with Valarie.
  23. Dropped by Marshall Brewing tap room this afternoon and enjoyed a Black Dolphin Imperial Russian Stout variation that had been aged on plums in first use bourbon barrels. Very nice and i did taste the plums. Not overly sweet.
  24. In the morning I will be heading out to Webbers Falls to participate in a friend's family farm tradition. Corn Grinding. Absolutely fresh corn meal. Think polenta, spoonbread, the most fabulous cornbread. What cheese should I pick up for my first pot of polenta with wilted greens and roasted chicken? I have some goat cheese brie in the fridge.
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