Member since Feb 18, 2010



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Recent Comments

Re: “20/20 Failure in Declo

I've talked to plenty of BBQ competition contestants, and "traditional" is the WAY...the ONLY WAY at BBQ competitions. But how were you supposed to know? 55 years of culinary experience between you is like sending the Marines in to play some paint-ball at your local facility with the teenagers...they're not even playing the same game.

I wouldn't go so far as to agree with dr. toon's comment (c'mon, we're not that inbred), but I wouldn't doubt that there were local favorites, and you probably got the "newb" treatment, as well as being sidelined for your "sophisticated" fare (you think bbq sauce is scoffed at in Thailand?)

Randy, I'd love to read your interview with a judge or two from the competition. No lamb-basting, just an honest interview (or a couple of quotes) regarding the nature of judging, what they expect, and what you could do better next time.

@Banquet garni, just curious what makes you qualified to make those statements regarding food quality or writing. Opinions are what they are, and every layman has them, but this guy has represented Idaho in other countries with his cooking. I'm willing to bet the food wasn't the problem, and there probably was some smoked brisket that one-upped Randy and crew, but you can't blame the judges for being specific in their expectations.

Posted by keybflat on 07/30/2010 at 11:58 AM

Re: “The Best Corn Dog Ever

I totally agree with Jo. Despite taking a semester of French and working in some fairly upscale restaurants I still don't understand what a Beurre Blanc sauce is (thanks to google I not only spelled it correctly, but found that it translates to "white butter"). In the rare times that I do visit a fine-dining establishment, I find myself scouring the menu for descriptions that include words I understand, that translate into a picture of the dish I can actually use to determine if it sounds appetizing.

And you're right, you often feel foolish asking about the menu but by asking you not only gain a deeper appreciation for the food, but you also end up getting what you actually want.

I appreciate a chef's frank description of the franks.

Posted by keybflat on 02/18/2010 at 4:05 PM

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