chileheadmike
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Posts posted by chileheadmike
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I've missed you and have been hoping you're OK.
Horrific food, I'm sure it's used for motivation to leave.
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4 hours ago, kayb said:
6) What trend would you most like to see go away?
Chatty waitstaff. I appreciate waiters' commentary on food WHEN I ASK FOR IT.
Seems I've recently developed a skill for ordering every server's favorite menu item.
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Eater broke the story. I don't have a link but the original article should be there.
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I had one from Oregon Scientific that is completely useless.
Last two times I tried to use it was for barbecued brisket. In my 225F smoker, the internal temp went from 50F to 190F in 30 minutes.
I 86'd it shortly after.
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On 11/11/2017 at 2:53 PM, kayb said:
I'll show my age with this one. But my very favorite TV chef EVER was Justin Wilson. I could listen to him all day.
Of today's crop, Jacques Pepin.
I met JW at a book signing in Leawood, KS. Seemed like a very nice guy, and funny.
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Really, really bad ribs at a barbecue joint that just opened close to my work. I'm bummed out because they seem to be very nice people, and were sure working hard.
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Just now, Toliver said:
I thought about this after seeing it in the commercial. I wonder if it's possible that after frying (assuming it's fried) it's put into a taco shell-like mold to get it into that taco shell shape. Then it's probably flash frozen and shipped to all the Taco Bells.
I'm really curious about this, just not enough to... you know, eat one.
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Taco Bell is advertising (a lot) their fried egg taco shell taco.
WTH do you have to do to an egg to make it suitable for a taco shell?
Whatever it is, I ain't eating it.
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I always hated those candies wrapped in orange and black waxed paper. I never knew what they were, only I didn't like them.
I kind of liked candy corn when I was a kid. It's very rare for me to eat anything sweet now.
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Stupid waiter tricks.
My wife and I were out, nice place. I ordered, handed the waiter my menu and then he asks "What kind of dressing would you like on your salad?"
I thought that the salad wasn't included but then thought I must be wrong if he's asking me this.
Yup, not included. Asked to see a manager when the bill came with the charge for a salad. Never showed. One of the few times, probably the only time, I didn't leave a tip.
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I like Tabasco. It has a unique flavor that goes well with cajun food. I use a lot of other hot sauces as well, and make my own. I keep a bottle on hand.
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Good news. I drive between Lexington and KC a few times a year. Looking forward to stopping in.
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Chipotles. I picked a dozen or so red, ripe jalapenos this morning. Made a small fire using lump charcoal with a couple of chunks of pecan in the Weber kettle. I let that smoke for about 8 hours adding charcoal and wood as needed. They took on a lot of smoke but were soft and no where near dried. They're now in the oven set at it's lowest temp (170F) with the door propped open.
The whole house smells like chiles and pecan smoke. I love it. The wife, not so much.
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13 hours ago, kayb said:
Other than the fact dinner was an hour later than I'd planned, it was excellent. Took significantly longer to get to 130 than I had planned. But it sliced up nice and tender, and I didn't get it too done, and I think it will make fine sandwiches next week.
It all looks delicious. Barbecue cooks on it's own time. It's done when it wants to be done.
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4 hours ago, Norm Matthews said:
Before I started making the chili, I was thinking I'd serve beans on the side but by the time I started cooking, I was so frazzled I forgot about beans. At first I went to Whole Foods because I thought they'd have some ingredients that HyVee didn't.. like whole spices and pure chili powder-not a blend. They only had one of those and chuck steak was $9. a pound. No thanks. I went to HyVee to get the rest of the stuff then across the street to get one bottle of beer. The liquor store was locked and the inside was empty. I went to another liquor store and got a bottle of beer. When I got home, I dropped the beer and it broke in the driveway. I spent the next ten minutes cleaning up all the broken glass and decided to make the chili without beer but when I started reading the recipe again, I realized I forgot to get any Ro-Tel. I decided to go to the Mexican grocery just down the street and pick up another bottle of beer on the way home. The Mexican store didn't have Ro-Tel tomatoes and no one even knew what i was talking about when I asked so I went to Hen House to get the tomatoes and picked up some tortillas while I was there and got another bottle of beer on the way home. So I started making the chili about two hours later than i had planned. Glad my son liked it. I think I need to do some tweaking with it next time.... and double check my list before I leave the house.
PS Hen House didn't have any RoTel on the Mexican aisle. It was with the rest of the tomatoes so maybe it isn't a Mexican food item after all.
You are a dedicated man.
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On 9/1/2017 at 11:27 PM, gfweb said:
Its like tri-tip. What used to be a nice cheap cut has been discovered. I blame those turds at Bon Appetit and The Food Network. Annoys the crap out of me. Same thing happened with Pappy Van Winkel, the food press latched on to it and blew up a nice thing.
I used to by a whole packer brisket for about 20 to 25 bucks. The last one cost me close to 70.
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37 minutes ago, Shelby said:
Exactly.
It's been a while, but I've used the Buddig beef for SOS. Not bad.
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Cabela's used to do a series of barbecue competitions where wild game was a separate category. I judged one and it happened to be wild boar ribs, so I got to sample six different cook's versions. Richer and darker than commercial pork ribs. I liked them.
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I use granulated as well. I don't see the powdered stuff around here.
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I'm a BBQ judge as well, I went through the KCBS certification. They went through objective qualities of good and bad barbecue and talked about subjective ones.
I'd be curious if there's a judging body for baristas and what objective attributes a good cup of coffee would have. Are they judging on the cream designs? Flavor? Body?
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5 hours ago, IowaDee said:
I used to grow Anaheim chiles. To my taste they are the closet ones to Hatch. Picked some at the green stage but they were so much better if left to ripen to that rich, red shade. Just like the difference between green bells and red ones. Now that I buy all my peppers, I usually grab poblanos. Makes me want to plant one next year and let some chilies vine ripen. I know ripe ones are dried and become anchos but I want to taste them before they are dried. Anyone done that?
I have. It's been a few years, we moved into a house with a very small yard and I've been reduced to growing a couple jalapenos and cayennes. Ripend poblanos lose the grassy taste and are sweeter. I've used them for chile rellenos. I've also smoke dried them over pecan with good results. My home grown poblanos were smaller than I've bought in the Mexican market or grocery store.
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I got these at our local Kroger. I've never seen them this hot. Not sure if it was a fluke or what. Heading there for more.
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I just bought some and roasted them over lump charcoal. Peeled and diced and added them to a chicken chile verde.
Holy smokes this stuff is hot. I can handle heat and they taste great but these are hotter than any batch I've bought before. Finishing up lunch now and my eyes are watering, nose is running, and I'm probably sweating.
Good stuff.
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I roast them and then put them in a container to steam until they're cool enough to handle. Then I peel and seed. Then I stuff them and batter and fry or bake them.
I've never tried to stuff them after cooking.
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Worst cooking show ever
in Food Media & Arts
Posted
I watched this show once, several years ago. They were making beef tenderloin for their workers. The tenderloins were beautiful, and they had a ton of em.
They lit a fire of what I assume was mesquite, loaded the tenderloins into roasting pans with whatever they were marinated in. They put that over the fire and essentially boiled them. I couldn't watch any more.