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Darcie
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or  Posted: Fri Jan 21, 2011 11:28 am |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Thanks for the link, Tim. I love Kenji but always forget to check out Serious Eats. Remember when he tried out for Top Chef? I was so disappointed (probably not as much as he was  ) that he didn't get selected. I think he would have done well. I second the idea that someone should send him an invite!
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Amy
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 11:39 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Whoever knows him best should send the invite... kenji@seriouseats.comI am nothing if not resourceful... Amy
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gardnercook
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 12:07 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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Amy, you are resourceful....I should have checked the newsletter for his email, but I don't know him so hopefully someone else has had some communication with him and will send the invite.
ilene
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Ilene
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wino
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 1:13 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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I'm in with Paul on this one. As an obvious master of technique and persistence, unleashed could be double-trouble - which is always fun!  
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kenjialt
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 1:21 pm |
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Joined: Fri Jan 21, 2011 12:35 pm
Posts: 2
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Hi all - thanks for the invite and the kind words! Hope that the onion technique works out for you. As for doing more "crazy" recipes, I certainly go a little more wild than you'd be allowed to at Cook's Illustrated. Check out my recipe for The Best Chili Ever, for instance. More than 30 ingredients, I think! but yes, in general I do still try to strike a balance of making recipes that are interesting and illustrative, but also not so wild that a regular home cook would be too intimidated to try it out. I'd also like to invite all of you to join the Talk community at Serious Eats (if you aren't already members). We're full of passionate, discerning food and cooking obsessives like yourselves! I won't be able to keep up with all the threads going on in this BB, but feel free to drop me a line at kenji@seriouseats.com any time you want me to weigh in on something. Good luck guys - looks like you got a great community here! Kenji p.s. what turned you off to the CI BB?
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Da Bull Man
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 1:31 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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kenjialt wrote: Hi all - thanks for the invite and the kind words! Check out my recipe for The Best Chili Ever, for instance. More than 30 ingredients, I think! p.s. what turned you off to the CI BB? Kenji...I saw that recipe and nearly fainted  As for CI / BB This board has a limit on characters that would be far exceeded by a full explanation.
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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gardnercook
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 2:01 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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Kenji
No pressure to be persistent, anytime you check in and comment you will be most welcome.
I do subscribe to the newsletter, but haven't taken the time to post any comments....there is just a minimal amount I can keep up with and since old friends are here, I tend to stay comfortable here.
Nice to ahve you on board.
ilene
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Ilene
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Tim
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 2:02 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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kenjialt wrote: Hi all - thanks for the invite and the kind words!
Kenji
p.s. what turned you off to the CI BB? Kenji, I'll give you a sanitized version. First there were beans in the Chili. Then there was the beloved Affinity Program. Then there was the promotional marketing program with DaVinci Extra Virgin Olive Oil, and the promotional tie in with All-Clad, etc. Then there were all of those conceptual breakthroughs that were created by CI, like the discovery of using kale in caldo verde, the claim that CI invented the Zuni chicken concept, the discovery that cold meat absorbs smoke and cooked meat does not, etc., etc. Then we lost dear Lindsay and Crystal. Finally, we were outed on the CI BB by a much better cook than any of us could pretend to be.... Not that I have strong feelings about the subject. Tim
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kenjialt
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 3:40 pm |
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Joined: Fri Jan 21, 2011 12:35 pm
Posts: 2
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Quote: Then there were all of those conceptual breakthroughs that were created by CI, like the discovery of using kale in caldo verde, the claim that CI invented the Zuni chicken concept, the discovery that cold meat absorbs smoke and cooked meat does not, Yeah, that's funny. Jack Bishop seems to think that hot water doesn't boil unless Cook's Illustrated says it does. 
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Da Bull Man
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Post subject: Re: Kenji Alt - Caramelizing Onions for French Onion Dip or Posted: Fri Jan 21, 2011 3:43 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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kenjialt wrote: Quote: Then there were all of those conceptual breakthroughs that were created by CI, like the discovery of using kale in caldo verde, the claim that CI invented the Zuni chicken concept, the discovery that cold meat absorbs smoke and cooked meat does not, Yeah, that's funny. Jack Bishop seems to think that hot water doesn't boil unless Cook's Illustrated says it does. And they call us a "ship of fools" that still makes my blood boil! 
_________________
To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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