Jump to content

bbqboy

participating member
 View Profile  See their activity

  • Posts

    110

  • Joined

  • Last visited

 Content Type 

Posts posted by bbqboy

    Pickles with Barbecue

    in Food Traditions & Culture

    Posted

    I've been wondering this for awhile. When I visit pretty much any barbecue joint here in Kansas City I always receive a small pile of pickles with my meal. Does anyone know the origin or the reason for this practice? I always eat them, but they never cease to puzzle me.

    it's because pickles and barbeque go together like champagne and doggy-style

    ns

    Can't argue with that logic :cool:

    chefBURGER

    in The Heartland: Dining

    Posted

    Well, the question is really what constitutes a" gourmet" burger experience, and is it worth double the price?

    If the patties are premade & frozen(whether made of better cuts of meat or not), and the fries are frozen, why is it better than town topic right down the street? Because of the exotic toppings? Hmmm. A quality burger should be able to be eaten with nothing but burger and bun, don't you think?

    Eugene Oregon

    in Pacific Northwest & Alaska: Dining

    Posted · Edited by bbqboy (log)

    I wanted to bump this back up to see if there are any changes/additions in recent years. My wife interviewed for a job at the University, so I'm checking out the "food scene" in town. Do people living in Eugene/Springfield tend to head to Portland a lot, or is there enough of a restaurant culture in Eugene to keep you home most of the time? How about markets, butchers, etc.?

    Hi ya Chris, in Oregon, you've got Portland at the top,

    Ashland & the Rogue Valley at the bottom, and Eugene in between.

    Lots of food production/eating top and bottom, hippieland in Eugene.

    Wine & beer all around :smile:

    George Brett's: RIP

    in The Heartland: Dining

    Posted

    Sad, indeed, although all points made upthread are spot-on (except for Z's non-sports-fan attempt at humor, but I'll give him props for trying since I know how painful it must have been for him :raz:). 

    Not a sports fan?! Only a true long sufering royal fan could have pulled those name out of Harvey the ball Rabbit's magic hat.

    Freddy Patek's Pannini Station is probably the next big thing

    :shock::cool:

    Winstead's Tech Support

    in The Heartland: Dining

    Posted · Edited by bbqboy (log)

    Thank ya kindly, maftoul.

    My first trip to Winstead's was in the late 60's, having read about it in American Fried on the flight from Chicago to KC.  I hadn't been back til now and agree.  If this is representative, Winstead's ain't what it used to be. 

    Arthur Bryant's, on the other hand, was every bit as good as I remember it from their old location.

    Are you back in KC, Holly? You never wrote up your last visit. :rolleyes:

    Or is that what you are doing currently?

    Portland Restaurants: Reviews & Reccomendations

    in Pacific Northwest & Alaska: Dining

    Posted · Edited by bbqboy (log)

    Hi Carolyn, Novak's in Albany-Hungarian Bakery and restaurant open early to late.

    Growers Market in Ashland on Tuesday,

    Medford on Thursday, Grants Pass on Saturday.

    http://www.rvgrowersmarket.com/

    The Applegate Valley has a number of small wine producers and it's a beautiful drive-

    http://www.sorwa.org/

    as is the rest of the RV,

    and...after reading your bio, Ashland and the Rogue Valley are right up your alley.

    A bay area connection, artists, theatre, outdoors, 3 congregations, and food & wine, both producers

    And purveyors.

    + Blue Dragon Books has a pretty good crowley collection. :cool:

    http://www.sustainabletable.org/roadtrip/b...hp?id=15&bid=36

    http://www.sustainabletable.org/roadtrip/b...hp?id=53&bid=45

    Eating Kansas City

    in The Heartland: Dining

    Posted

    Well, I don't disagree, but I don't see how upscale joints like Bluestem fit in his parameters, no matter how wunderbar the food is.

      No revolving french restaurants. Right, Calvin? :cool:

    No, silly bbqboy, they don't fit the original parameters, but kansascitykid camped-onto the thread and posed several other questions, including whether Cascone's was still there and where to get good cocktails, hence the list that included CT, bluestem and re:Verse. It *is* possible to get one's spoon greasy in those places, but only with EVOO or Berkshire bacon :wink:

    Again, my bad, and my laziness for not parsing out my responses to each query above.

    Holly, hope you're enjoying yourself here, despite the heat.

    :laugh:

    I guess I'm just a greaseman myself, and want to make sure from afar that Holly doesn't end up eating anything TOO healthy. :cool:

    Eating Kansas City

    in The Heartland: Dining

    Posted · Edited by bbqboy (log)

    I'm not sure you guys are getting the essence of holly's site:

    HollyEats.Com is for everyone who:

    *

    Prefers chowing down to dining.

    *

    Proudly wears a grease splattered shirt as the badge of honor it is.

    *

    Makes it a point to consume one's minimum daily requirement of nitrates.

    *

    Is at least a bit leery of sparkling clean restaurants, suspicious that their focus is on scouring, not cooking.

    *

    Is more impressed with a restaurant parking lot packed with pickup trucks and Chevy's than one boasting BWM's and Cadillac's.

    *

    Passes by the familiar, bland comfort of the Red Lobsters, Olive Gardens and Golden Arches that have taken over suburbia, insisting on driving a few minutes or hours further - knowing that somewhere down the road is a barbecue pit, a truck stop, a diner, a drive-in. a greasy spoon that may well become the highlight of the journey.

    The Grease Stain Rating System

    Anyone who has seen my shirt after I've ravaged a cheese steak hoagie understands the grease stain rating system.

    Grease stains don't necessarily mean greasy food, though that certainly works in a place's favor. Rather, the greater the splatter fallout, the more I relished my meal and the more grease stains that ended up on my shirt.

    Restaurants are awarded 3 to 5 grease stains ranging from "great" to "outstanding." Those meriting just one or two grease stains will have to fry harder to earn their way onto here.

    Our Patron Saint - Calvin Trillin

    trillin.jpg

    If it wasn't for Calvin Trillin's American Fried which I read back in the late '60's, I'd still believe that the only great restaurants were those flaunting silver service, designer clad servers, and Escoffier inspired haute cuisine.

    Author of the Tummy Trilogy

    American Fried; Alice, Let's Eat; and Third Helpings.

    :raz::raz:

    and Holly, don't forget the Soul Food Joints of KC.....

    Eating Kansas City

    in The Heartland: Dining

    Posted · Edited by bbqboy (log)

    UE, I'm guessing Holly's looking for the essence of KC, not the best steak in the land.

    Basic old school KC steakhouses are the Golden Ox, the Hereford House, Savoy Grill,

    the Majestic, and way out South, Jess & Jim's, which is where I think you want to go.

    http://www.jessandjims.com/

    http://www.jessandjims.com/subpages/directions.php

    + you could hit LC's for Q on your way back north. A 2 for 1 deal.

    Any of the ones mentioned would give you a KC steakhouse experience though.

    Holly, as an aside, the In-A-Tub tacos are the commercial version of a taco that seems to, if not flourish, at least continue to exist through the Southern and Central plains.

    Sometimes called Tacos Dorados down in Texas, deep fried tacos have been around a long time, and there used to be more places that served them. The version of my youth had peas cooked in, but they are always stuffed then dipped in the deep fryer.

    Here's a couple of threads:

    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=502

    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17256

    Tom Isern in his page plainsfolk calls the mexican food of the Plains Santa Fe RR cooking,

    as the Mexican food basically followed the RR up from NM and Texas. Always sounded reasonable to me.

    http://www.plainsfolk.com/oases/oasis15.htm

    http://www.plainsfolk.com/oases/

    KCers, Is Fat Boy burger in KCK still happening?

    KC Barbecue

    in The Heartland: Dining

    Posted · Edited by bbqboy (log)

    I've been searching past threads for a place said to be better tha Gates and Bryant's. As I recall, the place had an intown location and one on the outskirts. My best guess is it's LC's, but I can find only one location for that. Also, I read some terrible reviews of LC's elsewhere -- greasy, dirty, flies...

    an oxymoron: kc + bbq :raz:

    from a "true" southerner, pig boston butts, mustard sauce = heaven :wub:

    have you ever been there?

    Kansas City

    in The Heartland: Dining

    Posted · Edited by bbqboy (log)

    Mkt. St. E, I liked your idea on the other thread about regional dining/food destinations.

    Competing with the big boys seems a pointless exercise, but what seems to have come of age is a sense of place and self that allows cities like KC and Portland to not really care what folks in NY or SF are thinking. That's a good thing.

×
×
  • Create New...