chileheadmike
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Posts posted by chileheadmike
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Anyone up for some more Lauren bashing? This time for her article on locally produced sausage. She lists some great places here but forgets the best place in the city for the things, Krizman's (sp) House of Sausage in the 'Dotte.
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I've been watching it for a while now and really enjoy it. My 16 year old daughter on the other had hates it, big time. Here's her rant:
"Oohhh look at me, I'm Dan-YELL. I'm really cool and you're not. Look at all of my really cool friends that eat with me, and you can't. Cuz you're not cool. Like me, Dan-YELL".
Kids
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The one that gets me is the "yogurt to keep you regular" commercial.
Isn't that what Budweiser is for?
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What? No one explained to the kids what puttanesca means?
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Wet towels conduct heat.
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Nikki? Is she the tiny woman with the giant sunglasses? She's way out of her league. But she should not have been the one to go. Aussie dude should have went for sucking the tasting spoon and then using it to stir and serve. Didn't someone get booted for doing that exact same thing a couple seasons ago? Should be an automatic disqualifier.
I had the same rule in my kitchen
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Nikki? Is she the tiny woman with the giant sunglasses? She's way out of her league. But she should not have been the one to go. Aussie dude should have went for sucking the tasting spoon and then using it to stir and serve. Didn't someone get booted for doing that exact same thing a couple seasons ago? Should be an automatic disqualifier.
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So what's the best place to eat at after winning a national championship?
Rock chalk Jayhawk!
I took my kids to Larryville last Sunday. We had some time and they wanted to go someplace "cool". We walked around Mass St for a while and ended up at Zen Zero. It was excellent.
I had: Sauteed eggplant and veggies with spicy broth and rice. Lots of veggies cooked nicely in a flavorful broth. I appreciated the jar of chile/garlic paste at the table.
Brianne had: Green apple and fruit salad in spicy dressing. Fruits included mango, pineapple, grapes, it also had some pecans I believe. She loved it
Meghan had: Seamed chicken and a side of noodles. She's 8 and very picky. Its hard to get her away from chicken fingers and fries. I didn't think she'd like much there. She absolutely loved it. She discovered soy sauce and chopsicks on the same day. Maybe there's hope for her.
Another walk around downtown and we ended up at Sylas and Maddy's for ice cream. A big hit with the kids.
RCJHKU!
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Someone needed to say, "This is top chef, not top film critic"
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Interesting that both Hell's Kitchen and Top Chef had unique applications of white chocolate. Neither sounded good, appearantly this one was.
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I admit it. I love this show. Some of the sound bits had me howling. Jennifer saying something about the blonde Barbie with the big knockers.
I think Gordon let the wrong one go. Bobby (aka the black Gordon) was a coward who refused to help out his team. Some captain. OH I mean 4 star general. The dad with the Ken doll hair should have had a second chance.
Not that I can take any of this seriously, but I told my daughter during the break that Bobby should go. I also told her that there's no way because there's too much potentional for drama/stupidity there.
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I wonder what kind of moron test you have to pass to be a contestant. Last year's first few shows gave me nightmares about working with them. This year's are beyond any hope whatsoever.
And just exactly what was Mr Toepicker smoking? Anyone see him wash his hands?
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I guess the next time I am up, I will have to start searching out the best fried chicken in my favorite get away city.
I got a book called "Day Trips from Kansas City" for Christmas. In that book it calls Pittsburgh, KS the fried chicken capitol of the Midwest. I've not been there but the book highly recommends
Barto's Idle Hour,201 S Santa Fe in Fronternac
Chicken Annie's, 1143 E 600th Ave
Chicken Mary's, 1133 E 600th Ave
Gebhardt Chicken Dinners, 124 North 260th St
Pinchler's Chicken Annie's, 1271 S 220th St
Gotta be closer to you than KC, I may have to take a road trip to the South just to check out the chicken
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Visualize whirld peas
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The sorbet is much lighter/mellower than one would expect seeing "ginger" as an ingredient, but in a way that really compliments the spice in the cake. And the nougatine is reminiscent, in its own unique way, of "mom's" homemade carrot cake cream cheese frosting. A total winner, but I'm just a sucker for carrot cake of any kind.
The peas man, did you have the peas. Report on the damn peas. Did I mention I like fresh peas?
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My youngest daughter attended a birthday party at Incredibowl this afternoon, so Brianne and I hit One Bite for lunch after dropping her off. We both had teriyaki, her chicken, me pork. Served with two pot stickers, salad, veggies, and we upgraded from rice to udon noodles. Pretty good stuff, a little expensive for lunch, but everything was tasty.
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So what's the ideal taste? Or texture? We've had a gazillion discussions, for example, about rib meat toothiness and the connection between bone and meat (fall off? just barely holdin' on? grasping tightly?). Are there guidelines to these more subjective criteria?
Taste is subjective, its what tastes good to you. That's why 6 different judges taste every entry.
For ribs, we were taught that falling off the bone is overcooked. That the meat should tug cleanly off the bone.
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Nice pictures. There are generally four catagories for KCBS events: Chicken, ribs(pork spares or baby backs), pork butt, and brisket. Sometimes they have sausage. I've never seen steak, as it isn't really barbecue. Looks good though.
Each judge is given a placemat and scorecard for each catagory. The placemat has 6 separate squares on it. Each team provides a box of at least 6 separate servings of each meat. There are 6 judges to a table, plus one table captain. Chicken is first meat to be judged. The table captain opens each box and shows the judges. The judges then write the score on the scorecard. Once all boxes have been scored for appearnce, they are passed around, and a piece is placed on the teams corresponding square on the placemat.
Judges taste each piece and score for tenderness/texture and taste.
All the scorecards are gathered and the results are tabulated. There is a weighting system. I don't have the formulas with me, but taste is approximately double weighted.
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I've always been curious about how barbecue competitions are judged. Are there specific criteria that judges look for in each type of meat? How are the various criteria weighed? And does sauce matter?
Anyone who's been a judge want to spill the beans?
Depends on the sanctioning body. I'm a certifed judge for KCBS and have judged several of their competitions. There are three criteria
Appearance (does it look like something you would want to eat, should not be confused with presentation)
Texture/tenderness
Taste
The judge give each a score between 2 and 9, 9 being the highest. 1 is reserved for disqualifed. 6 is average.
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Three pages and no one has mentioned barbecue? Ok, I'll have at it.
Barbecue does not come out of a microwave, stock pot, oven, or crock pot. It especially doesn't come out of a plastic tub in your grocer's meat case. It comes out of a smoker after a long time over coals and or wood. One does not barbecue hamburgers or steaks or potato chips. Barbecue is spelled barbecue.
I feel better now.
Good call, Mike. I love barbecue, but questions remain... does it have sauce??? And what, exactly, is barbecue sauce? Pork or beef? What kind of wood? Is there "one true barbecue" to rule them all?
One thing is for sure though---you are right about that, Mike---barbecue means smoke. I could definitely be a barbecue purist. Yum.
I'm in KC, and have barbecued beef, pork, elk, and lamb. I have cooked chicken on my smoker but I believe that the temperatures are too high to be considered barbecue. Sauce is up to you. There are a lot of variables. Regional quirks if you will. Some people like to put cole slaw on their barbecue, its still barbecue but I don't care for it. As long as its cooked over coals and or wood, long and slow, I'll consider it barbecue.
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Three pages and no one has mentioned barbecue? Ok, I'll have at it.
Barbecue does not come out of a microwave, stock pot, oven, or crock pot. It especially doesn't come out of a plastic tub in your grocer's meat case. It comes out of a smoker after a long time over coals and or wood. One does not barbecue hamburgers or steaks or potato chips. Barbecue is spelled barbecue.
I feel better now.
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I'm planning to buy a smoker, probably a Traeger or a Fast Eddy for my restaurant. What should I do with the unsold smoked ribs at the end of the day?
I'll probably quick-cool them and store in the chiller after service. What do I do the next day? Smoke them again?
I wrap mine in foil and reheat in a 300F oven. Its not on a large scale by any means though. Just be careful to not overcook on the reheat.
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UE, I should have added this yesterday. Check out Chosun Korean at 127th and Metcalf. Nice folks, good food. I like the steak bibembap (sp) served in a hot stone bowl with rice, beef, and veggies. Really good on a cold day. Zeemanb gave it a quick review in another thread.
Lauren Chapin - Kansas City Star Restaurant Critic
in The Heartland: Dining
Posted
I like how she got them to taste alligator tail at Bass Pro Shop. There's a restaurant that needed reviewing.