Top Chef Open Thread by John Cole| August 19, 20098:34 pm| 43 CommentsThis post is in: Cooking, Open Threads, TelevisionFacebookTweetEmailBy request. Anything to keep the natives happy.
“natives” and “Top Chef”? Is the entrée long pig?
General Winfield Stuck
Pork Steak,. soak in Olive oil seasoned with minced onions, garlic minced or powdered, some salt and pepper. After an hour of soaking in fridge, lay pork steak in oversized alum foil and slice tators and lay on top of steak, sprinkle some more OO on tators and fold over foil into an enclosed ball and bake for one hour. Melts in mouth.\
Stuck’s Creation Gumbo — currently classified.
KO just quoted Bill Hicks. Mad street cred for KO.
Great article from Am. Prospect on why the public option will go overboard. Can’t say I disagree with it.
General Winfield Stuck: I’d throw a little fresh rosemary in that if I were you. That sounds very similar to a pork chop casserole I make. Brown seasoned (just kosher salt and black pepper) pork chops. Then slice new potatoes very thin, slice (not dice) a large or a couple medium onions, and layer them in a butter greased roasting pan. Add minced garlic, olive oil, kosher salt, cracked black pepper. Place chops on top and sprinkle with fresh rosemary. Pour in a good dollop of white wine, cover and roast for about 40 minutes at 350, uncover and keep roasting for another 10 or 15 minutes. Delicious. A good Sunday football dish, with crusty bread and, maybe, roasted Brussels sprouts drizzled with olive oil and some salt and pepper.
@geg6: “Sunday football dish”
One of the nice things about being in Hawai’i is that Sunday football starts at 0800 and is done by 1300, other than the Sunday nite game. Watch football, then go to the beach.
Top Chef? Leverage, motherfuckers!
my Jamaican cabbage was perfect…
2 cups sliced cabbage
1/2 carrot cut into matchsticks
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 of a chopped and de-seeded jalapeno
1/2 tsp ground thyme
1/4 tsp garlic powder
salt & pep
tsp EVOO or butter.
throw all into a saute pan with 1/2 cup water. put a lid on it and cook for 6 or 7 minutes (until the veggies are all just tender). then take the lid off and cook the rest of the water off.
it should taste a lot like thyme.
mine came out exactly like the stuff i get at a local Jamaican place.
Linkmeister: LOL! Well, I compensate for having no beach, or the weather for it if we did, by living in Steeler Country. Six Lombardi trophies always makes me warm inside. And then I eat delicious pork!
Ooooh, isn’t someone from Anne’s Dairy Creme on this time? I don’t have cable, so you must tell me.
@geg6: Hawai’i is kind of 49er country, or it used to be. Regrettably, it’s also SF Giant country. Sometime between 1975-1978 the Chargers played an exhibition game at Aloha Stadium, and several of us flew in from Kwaj to see it. Other than that oncer, the UH Warriors are the only football in town.
“A girl shouldn’t be at the same level I am.”
Where’s BOB? He belongs in this thread.
General Winfield Stuck
BoB is in exile, he claims. Whatever that means. He still has an internet connection though, oh lucky us.
Laura W: Ha! Yes, that was rather BOB-like. Hey, wait a minute…could it be? If that guy makes pizza, I’ll freak out.
I think I may be forced to see “Inglorious Bastards.”. For the title alone, perhaps. Tarantino is always a crapshoot for me.
OT weird news: The Electric Fetus, the best record store in Minneapolis, at 35W and Franklin Avenue, got shut down because of freaking tornado damage today. The Convention Center in downtown Minneapolis (which was hosting a convention of the Evangelical Lutheran Church in America) got smacked too. Crazy weather day in MN.
john!! john cole!!!
great to see you! how the hell you been? damn, seems like *weeks* since we’ve bumped into each other.
you been keeping good? you look good. no, really–you been working out? you look fit!
hey–we have to get together soon. lunch? dinner? coffee?
great to see you! no, great to see *you*! glad you’re back!
The best part of owning a blog is that no matter how long you are gone, whether it is an hour or eight hours, they are just as excited to see you.
General Winfield Stuck
Everything looks good on TV, but it always seems the food tasters are never happy, but somebody has to win.
SECHEF has a chef (Daniel) who has become one of New England’s best masters of the kitchen you will ever see. The food preparation, presentation and taste will leave you looking for available calender dates.
I was recently invited to a dinner occasion in Boston, and Daniel was the Chef, I must say that the meal served was something I will miss in Texas.
hmmm, comments of BoB remind me…
The first pie crust I ever made that WORKED was taught me by my grandmother. It is NOT a ‘delicate, flaky’ crust but rather a workman’s crust – won’t win any beauty contests, but if you’re going to have a slice of leftover pie on the run for breakfast it’ll hold it together for you. With mild paraphrases and a couple of explanations.
Take a fist of shortening, and toss in a couple handfuls of flour. Cut it together with a fork till it looks like corn meal. Start sprinkling ice water and stirring till it comes together. Let it rest in the icechest for half an hour, then split in two and roll each out for your top and bottom.
OK, a “fist” of shortening is a lump of shortening about the size of a small woman’s fist – half to 3/4 a cup. A handful of flour is pretty obvious, and what it means is you’re going to wind up with about twice the flour (by volume) you have shortening. Be aware this is a very short crust, and grandmother was known to ‘cheat’ it by adding a third handful now and then. (And if she felt the need to get fancy she also swapped a bit of butter for part of the shortening.) She’d add a cupped handful of icewater at first, then just dip her hand in the bowl with the water and sprinkle, then stir, and repeat till it went from loose to a lump – happens fairly quickly.
My mother was not a good cook, and I learned the very basics in self defense. My grandmother was a good cook, but her cookbook (of which I copied many pages) was in cook’s loose style, not chef’s precision. That is, handfuls and pinches and “glugs of milk”, not cups and spoons and ounces. It’s been both handicap and benefit over the years. I can read and write recipes “correctly”, but they always seem dry and unencouraging toward the pleasure of trying small variations.
Brick Oven Bill
Excellent pizza boils down to a proper moisture balance. 90 seconds in an 800F brick oven makes excellent pizza based on a given high surface area/volume. A deep dish pizza needs to cook longer, at a lower temperature to achieve its optimum, as the surface area is essentially the same, the volume is much larger, and it needs to get hot in the middle. A certain percentage of men understand this subconsciously. Including me.
Women are designed to sustain and nurture life. This is the more valuable of the two sexes. Excellent pizza is cheap. Men are designed to be expendable. People can eat worms.
This does not make women leaders, just valuable.
There is no small amount of irony in Alan Dershowitz being the one to call out Antonin Scalia for being a bad Catholic – but he’s right. Scalia’s insane position on the death penalty cannot be squared with the tenets of our faith. Executing someone known to be innocent is murder. Period. Full stop.
Simple choice: resign or go to Hell.
That goes for you too, Justice Thomas.
@John Cole: Yeah, I remember the time I quoted Hicks on this blog. Didn’t really seem to work out all that well for me, surprisingly.
@Brick Oven Bill:
Why subconsciously? Wouldn’t recommended cooking times do better if published for all to read?
Brick Oven Bill
I like that lanky Olympic swimmer (Phelps?). He wins and then smokes a bong. Then he figures out the system, says he is sorry, gets his Wheaties promotion, and does what is necessary to win some new records.
Nobody gave him a book to read. Here is your book Corner Stone, but this will do you no good. Be the pizza.
Or go home.
Would I be a bad person if I felt that this was the best thing I read tonight.
I need a shower.
@Keith G: If lovin’ BOB is bad, I don’t wanna be good.
I’m not very familiar with Bill Hicks. Or maybe I am, since I’ve heard a bunch of Denis Leary over the years. Or so I am told.
Just ran across something fairly interesting. Recently, DougJ asked if anyone could remember anyone ever hanging Bush in effigy. Some could vaguely remember things, but remembered “death threats” against Bush as happening in foreign countries. Apparently, not so much. In a posting today, the Zombietime site(http://www.zombietime/zomblog) has a long essay on the threats to Bush, backed up with lots of photos, giving dates and locations.
It was sort of disconcerting. Bush was pretty disliked (o.k. – hated), but seeing all the photos of him being hung in effigy, or burned, or being decapitated, or decked out with a Hitler mustache – mostly at anti-war rallies – was weird. I didn’t remember it, but it obviously happened.
I guess that this will answer DougJ’s question.
General Winfield Stuck
Well done Church Lady. We’ve been waiting in anticipation for your report on Bush/HItler stuff and effigies burning. Now could you please find those WMD’s in Iraq,. and images of liberals packing heat at Bush’s events. Or mobs of libtards crashing GOP political town halls. Thank you again. You have not let us down with your sleuthing for equivilence. And I am absolutely sure you never will.
As another person raised in the Catholic Church, I particularly enjoyed TBogg’s post on “The Executioner’s Pout”, which finished:
So, Little Dreamer and I are driving along and singing a song, heading for some shopping related to a project she is working on …..
… and she spots a small restaurant, with Grand Opening sign, and “delicious Russian food” or something like that in the mix of declarations on the front of the establishment.
At her suggestion, after we had finished our shopping mission, we returned to the place and proceeded to order up a mess o’food, appetizers, salads, specialty dishes, including lamb, beef, and fish, meat dumplings, and Russian beer and some other fruity beverage …..
… For my part, it was the best meal out I’ve had in years and years. Delicious beyond description. Service so attentive and charming that between the food and the staff, we decided that this was our new favorite place to eat dinner. Wonderful tastes completely different from American fare, herbs and seasonings we didn’t recognize but which kept us eating with large grins and saying “Oh my God this is good” over and over again.
All accompanied by a huge screen with realtime, satellite-broadcast Russian television, drama and news, without subtitles and completely fascinating even though we had no idea what was being said about 95% of the time.
Between the food, the service, and the company, the best evening out for dinner I can remember. LD and are celebrating the new home we just moved into together and wanted to share the joy with all of you. She put up a little message board in our new place: Live well, love much, laugh often.
Life is good.
For those that need a laugh. A health care reform protester that could use some good old fashioned Soc*al*st Public Education.
@GWS: What is your fucking problem?
@Brick Oven Bill:
No, dude, here is your book–the bible of pizza-making: Peter Reinhart’s American Pie. Best thin crust evah. Best thick crust, too, but I don’t care ’bout dat.
May I say, belatedly, that Lily looks simply divine in her Steelers collar. I think it’s even given her a little attitude, there.
the 22nd comment on that thread goes to the zombietime site.
@Incertus: Goddamnit, I keep forgetting to tape that.
Reinhart is brilliant. His pizza formulae in
The Bread Baker’s Apprentice are likewise awesome.
I bow to the Master.
General Winfield Stuck
I’ve been meaning to pick up The Bread Baker’s Apprentice, but at the time I needed hard-core pizza technology, and Reinhart brought it with the thunder. He covers everything. Awesome book.