Jump to content

chileheadmike

participating member
  • Posts

    836
  • Joined

  • Last visited

Everything posted by chileheadmike

  1. I roast my own beans, grind, and brew in a French press. I drink it black with no cream or sugar. Once the coffee is ready, I pour a cup into my favorite mug and the rest into my travel mug to take to work, lid on. Once at work, the lid is removed and the coffee enjoyed. I've seen a couple of references to fat free half and half. Makes no sense to me. How can half cream and half milk be no fat? I'm thinking this is one of the culinary signs of the apolocypse.
  2. I remember my mother and I talked to your wife about her dislikes, so it's funny to read your post. Hope your daughter is doing well, and that she comes home to eat with you soon! That's right! At Lidia's for the Heartland get together. She didn't like the food there much. She did enjoy meeting and talking with everyone though. Notice she was no where to be found for the rest of the events.
  3. Mrs CHM will not eat: Seafood of any kind, mushrooms, brussels sprouts, lamb, any offal. Actually the only meat she will eat is beef, chicken, and pork. All must be extra super well done, and with ketchup added. She will not eat cheeses other than the grocery store variety of cheddar, mozz, parm, no blue, no goat. Offal of any kind. She hasn't tasted most of the above, but she will not eat them. Entire cuisines are out, Indian, Thai, Vietnamese, Mexican (unless its On The Boarder or Chilis). She does like Americanized Chinese, as long as its sweet and not too authentic. She likes crab rangoons, as long as there isn't any detectable crab in them. I used to go out to dinner/lunch and/or cook with my oldest daughter, who is quite adventurous. She's away at college now. Its been kind of depressing, I've been stuck eating mostly convenience food or in chains since she's moved out.
  4. + one on this at least for me I think you both are arguing this combo from a standpoint that barbecue is hallowed ground and Thou Shalt Not Adulterate It. I get it; I see the point. But I guarantee you could take a bite of, say, the Texas Cheese Steak made by the local BBQ Joint in my town and ... um ... not gag. Whether you think brisket "should" or "shouldn't" be topped with gooey cheese as judged by the Sacred Keepers of BBQ is one thing; whether the two flavors -- delicious on their own -- combine into a wretched taste (which is the subject of this thread) is another. That's half of it, I admit it. But as was mentioned above, the barbcue with sauce and cheese just doesn't go together. A dry beef brisket sandwich with a slice of cheese? Maybe, but why cover up the barbecue?
  5. I may be alone here, but cheese and barbecue. It ain't right, be it brisket, pulled pork, or chicken. There's a very well known barbecue joint in KC that sells a lot of sandwiches with brisket, cheese, and an onion ring. It ain't right, I tell you. Other than this abomination, the place is great.
  6. I'm not sure I'd call it cheap eats, but LC's is one of the best in KC. Especially for burnt ends. They are on your way out going Southeast. 5800 Blue Pkwy Kansas City, MO 64129-1903 (816) 923-4484
  7. This is one of the weirdest things I have ever seen. Do professional chefs really "often grasp two knives in one hand when mincing or chopping large quantities of an ingredient?" I used to when I was in the biz. I had to chop a boatload of parsley everyday, one knife between my index and middle fingers, one between my middle and ring fingers. Worked pretty well.
  8. Didn't totino's used to have the "real seal"? What ever happened to that? I'll still eat one on occasion, but I would never read the ingredients.
  9. Worse than inane pictures of empty plates and glasses is when you hit the website and you get some sappy music. That's when I hit the back button, I'm out. Give me: Hours of Operations Menu Directions Maybe a pic or two of the food. If you want to publish the Chef's mission statement, fine.
  10. I have not made them at home but there's a Mexican restaurant in Kansas City KS (El Taco Nazzo) that sells pigs feet tacos. Really, really good. Gelatinous and porky. They serve them on two soft corn tortillas with onion and cilantro, with lime and a firey hot sauce on the side.
  11. I think I saw this on Great Chefs on New Oleans one time, and I just had to do it. I completely boned out a whole chicken while leaving the skin and meat intact, Only the wings and drumstick remained. I then sewed up the neck, stuffed, sewed up the rear, and roasted. It was pretty good, but now I just roast the damn thing and make dressing.
  12. At one point I had too many morels (yeah, big problem I know). I cut them in half and dried them then ground them up. I used the resulting powder in my pasta dough and made a sauce out of the rest of the fresh mushrooms with cream and parm. Not bat at all.
  13. A chef I trained under said something to the effect of, "Grease is for cars, this is oil or fat. If you call it Grease, you're fired." That was 30 years ago and the stuff is still called oil or fat. Edited Because I can't spell grease.
  14. Errr... actually, at the risk of pandering to the "utterly ubiquitous", that sounds really good. ← Recipe and pics here. http://forums.egullet.org/index.php?showtopic=125401
  15. That's my point exactly. These "southwestern" flavors have taken over American cuisine to the point where we can't even think of anything else. Corn and tomatoes, of course, are a natural for this combination, but other flavors could be used as well. How about Cajun? Carribbean? Thai? Greek? I think there are probably several other flavor profiles (if that's what you would call it; I'm not sure about the correct use of that term) that I can't even think of because I've never had them... because we've allowed this particular combination to take over our cuisine. My point is that we're stuck, and we've been stuck for a number of years, and it's to our detriment. These flavors are lovely and wonderful, and I do like them myself, but I'm very, very tired of seeing them EVERYWHERE. Actually, they are classic, as Katie pointed out, and it's virtually a no-brainer to add them to nearly anything because they can enhance so many foods. Quite truthfully, I remember telling a friend of mine back in 1990 that I had stopped reading cooking magazines on an every-month basis, because even then, it seemed that every recipe contained chilies. I had grown tired of these flavors 20 years ago, and I'm still tired of them. I probably wouldn't be quite so tired of them if they weren't utterly ubiquitous. It seems to me that we've gotten lazy and we've allowed them to destroy our culinary imaginations. Case in point: At the Heartland Gathering, we had a wonderful dinner Friday night at Bluestem. Even though one of the dishes was gazpacho, NONE of the courses we were served that evening contained the cilantro/chilies/lime combination. (You can imagine how grateful I was!) We did have an incredible fish course, which consisted of a Hawaiian walu, vaquero beans (which I'd never had before, and which were just wonderful), and a lemon verbena broth which was so delicious, many of us picked up our bowls and drank the last of it straight out of the bowl. This is a wonderful example of how we can enjoy even a fish-and-beans combination WITHOUT incorporating our current go-to, habitual flavors. There are many, many wonderful flavors out there, and it's a shame we're not enjoying them. Lemon verbena broth? With beans? Not black beans, but vaquero beans! Who'da thunk it? Thank God Colby Garrelts did. He'll forever have a special place in my heart. ← And then some knucklehead comes up with a green chile risotto for the main event.
  16. chileheadmike

    Dinner! 2009

    Green Chile Cheeseburger Roasted green chiles from the garden Tomatoes from the garden Oven fries Chipotle Aioli
  17. I don’t think anyone has mentioned the impromptu lunch some of us had at El Camino Real in KCK. I mentioned that my daughter and I were “heading over to the “Dotte for some tacos”. There sure were a lot or me too’s. Aaron and I discussed the merits of Laura’s, El Taco Nazzo, and El Comino Real and decided on the later. Good choice, it may in fact have better tacos than my favorite El Taco Nazzo. May. First off they press and grill the tortillas to order, which is awesome. Between about 12 of us we had Al pastor Cabeza Carnitas Lengue Some sort of Mexican sausage that I can't remember (not chorizo) Pescado The Al pastor were great, grilled on a vertical spit with a pinapple on top and sliced like gyro meat. Cabeza were also great, beefy gelatinous goodness The canritas were good but the Cabeza and Al Pastor were tough competition. My daughter had the Pescado, a whole filet grilled and chopped up. She really enjoyed it. Sad to say I didn't have any of the sausage, but those who did really enjoyed it. It was pretty funny watching a bunch of white guys with cameras running around the place taking pictures of everything and the staff looking at us like WTF? But they seemed to enjoy our enthusiasm as much as we enjoyed the tacos. ETA, they served the tacos with separate sides of chopped onion, cilantro, a pico di gallo, and a hot sauce in a squeeze bottle. Niether the pico nor the hot sauce had much of a punch, my only dissapointment. I mean even my daughter thought it was on the mild side.
  18. OK, I'll start Roasted Green Chile Risotto 1.5 Boxes Arborio Rice 5 Poblano Chiles 5 Anaheim Chiles 1 Jalapeno Chiles 1 Onion 2-3 Cloves Garlic 6-8 Tomatillos Ground Cumin Dried Whole Leaf Oregano Ground Coriander Olive Oil Salt Pepper Chicken Stock Roast chiles on a grill until all of the skin is blackened. Place in a covered plastic container until cool. Peel off the skin, slit them open and scrape out the seeds. I do not rinse. Dice the chiles Peel the paper off of the tomatillos and quarter Peel the garlic and smash Add tomatillos and garlic to blender and blend until smooth Heat stock season with salt, you want the stock simmering but not boiling Heat heavy Dutch oven over medium heat Add olive oil to coat bottom of pan Add diced onion with a little salt Once onion is translucent (about 15 minutes on med-low) add spices Stir for 1 minute Add tomatillo/garlic mixture and continue stirring until most of the liquid has cooked out. Add diced green chiles Add rice and stir Begin to add stock 1 ladle at a time and stir constantly Stir until liquid has been absorbed Add another ladle of stock and continue to stir Repeat At about the 10 minute mark, taste the rice and adjust the stock for salt. Rice will not be done, but you’re just checking for salt. Continue to add stock and stir until rice is tender. About 20 minutes in all. You may add butter or cheese to complete. Cilantro may be added at the end as well.
  19. Is there a good place to post the recipes from Saturday Night's main event? I have the risotto recipe ready to go. Some of those dishes were really good and I'd like to give them a shot.
  20. I wrote up a quick review of the barbecue joints we visited today. Please feel free to correct and/or add Bryant's.18th and Brooklyn. Meh. Ok I guess. Ribs were fine, tender and juicy. Brisket was OK, not much in the way of smoke flavor. Burnt ends were chopped finely and too much sauce, but were tender and pretty good. LC's Blue Parkway and Sni A Bar. Their burnt ends are the best food on the planet. Ribs were good. Pork was sliced and very good. Brisket was good as well. The out of town people liked this place the best. The beans were a big hit here as well. Oklahoma Joes. 47th and Mission. Brisket was very very good. Lots of flavor and very tender. Onion rings were a big hit. Pulled pork was smokey and tender, porkey goodness. I had Zman (sliced brisket, provelone, barbebcue sauce, and onion rings). Pretty good sandwich and the onion rings do make it. I still have a cheese/barbecue aversion though. Woodyard Somewhere on Merriam Drive. I didn't eat much here. I had a bite of salmon that was very good. And 1 rib that had great flavor and subtle smoke. The beans weren't much more than Van Camps. There was some corn that everyone seemed to like a lot. The owner, Frank, came out to talk with everyone and had some great stories to tell. Really a lot of fun and I'll be back when I'm not already loaded up on 'cue.
  21. Chicken fried duck sure sounds interesting.
  22. I saw an episode of this over the weekend, probably Friday night. I think it was new. I know it was awful, but I watched MPW and his index finger for the whole episode.
  23. At the City Market last June, one of the "farmers" tried to sell me tree ripened locally grown peaches. Except they were as hard as rocks. Tried to tell me they'd be ripe in two days. I got some less than stellar corn as well. Its definately buyer beware.
  24. Chives are up in the gardern. No sign of thyme or parsley yet. How does one have a window box with morels? Can one order spores somewhere?
  25. I attempted to go to Boudreax's @ 106th and Mission for lunch today. Closed. Too bad, really good fried oyster po' boys, onion rings, and the only place in town I've had crawfish ceviche. Bummer.
×
×
  • Create New...