A Patric

It is also good in salad dressing, or just to dip some bread in. Good quality, fresh walnut oil has a very nice flavor.

That's a great story! Thanks for sharing.

I guess they must be fairly well-known because googling them I found a recipe for them on the Crisco site: http://www.crisco.com/scripts/display_reci...ecipe_nbr=22770 ...however, I'd never heard of them before your post. They sound good though in an odd, deep-fried'n'greasy sort of way.

After reading over the recent Indiana thread that mentions pork tenderloin sandwiches-- one of my favorite sandwiches--it got me to thinking about what places in Columbia sell them. So far I can only think of three: The Heidelberg 63 Diner Murry's Any others that anyone knows of?

Well, I haven't been to Jason's so I can't compare, but I can say that Scoop's is excellent! Just stick with the custard and don't try their sandwiches. It used to be near the Cherry Hill Brasserie, but now it is way down Broadway near Hollywood Video. They share building space with the gas station right there. In fact, they were doing a lot of remodelling over the past few months, so I'm not even sure if they are currently open. Regarding Milwaukee-style custard, what sets it apart from St. Louis-style? Also, have you had Ted Drewes; especially the chocolate? They carry it at Schnucks and Walgreens.

Answered my own question by having lunch there today. It's not worth the trip, not for the food or ambiance. ← Sorry A Patric. I maybe could have saved you a trip out there. It sort of used to be a novelty to eat there when it first opened but it has definitely seen better days. The original owner sold it a couple of years ago and that has been the nail in the coffin as far as I'm concerned. The prices have risen steadily since then while the food quality has declined and the service the last time we were in was downright surly. I think it was a labor of love for Mary (I think that is her name) who opened it originally but sadly, that is not the case any longer. ← Oh well, Live and learn. I won't go back, that's for sure.

Answered my own question by having lunch there today. It's not worth the trip, not for the food or ambiance.

Someone mentioned Mackenzie's upthread, and I'd never heard of it, nor had I heard of Jason's Frozen Custard that is supposed to be right next to it. So, yesterday, on my way to work, I went and drove down Range Line. I realized that I'd never driven down past the Humane Society before, and I couldn't believe all the development out there. Not only did I find Mackenzie's and Jason's, but there are a number of fast food places there too and a new Commerce Bank going in. Also, one of the things that really made me happy is that I finally found out where the Old 63 Diner is. I'd heard of it, but I guess that I just kept forgetting about it's existence. I hear that while the food is not amazing, the ambiance is worth the trip, and that the food is decent for diner fare. Anyone have any thoughts on the place?

I forgot about G&D. I have tried it, but as I recall, I didn't find it to be special really. Maybe I'll have to try it again to see if that was just bad luck. Thanks

I got to thinking about pizza this morning. Anyway, there are a few places in Columbia that have pizza that I haven't seen in other cities. Gumby's does apparently exist in other college towns, but I've yet to see another one. So, here is my list so far of pizza places: Gumby's Wise Guy's Italian Village Shakespeare's Tony's Pizza Palace Flatbranch Sophia's I think that most of these place's are okay, but I haven't been blown away. Usually I make my own pizza with home-made dough on a pizza stone, fresh buffalo mozzarella, a nice spicy evoo, garlic, fresh tomatoes, etc. It is hard to beat that, but if I'm missing another pizza place, it'd be nice to know. So my questions are: Are there any other pizza places that I am missing (aside from chains), and what is your favorite pizza place (and why)?

Prices were reasonable and service was excellent. We had at least three different people making sure that everything was fine throughout the meal, including the owner who clearly was concerned about whether we were enjoying the food. Overall everything was very good. My dish (Jalisco-style enchiladas) had a bit too much cheese for my taste, but I can't say that this was a flaw necessarily as I think that many people would like it. I had some potatoes with my meal that were absolutely excellent. The salsa was clearly made in-house and was flavorful and spicy. The guacamole was okay, if a little bit too pureed for my taste. My wife had a shrimp dish that she absolutely loved. It was quite spicy, but also very complex in flavor, and is probably the best Mexican shrimp dish that I've ever tried (though I haven't tried many). The refried beans were much better than anything at other Columbia restaurants, as was the rice. Lastly, and importantly for me, Don Julio tequila was available. I would certainly go back and try some different dishes, but I'll wait a bit as they still haven't started doing the home-made tortillas, though they still say they are planning to. Anyway, this place has a lot of potential, so we'll have to see what becomes of them.

I'm heading to Taqueria El Rodeo tonight. I'll keep you all posted on the results.

For all of you that have dry-cured whole hams, or have read a lot about the process, I have a couple of questions. I don't care if you are an expert or a novice, if you've dry-cured a whole ham, then you out-rank me in terms of knowledge, and I'd like to hear what you have to say. Okay, here are my two issues. In the book, there are two dry-cured ham recipes. Both of them call for a whole ham with the skin on. I just picked up a ham a couple of days ago, and it is skinless. Question, has anyone else used a skinless whole ham for the dry-cured recipes? If so, did it end up too salty, or were there any other problems? Any suggestions? Issue number two, does anyone have any clue why the "Salt-cured ham" recipe wouldn't have any nitrates/nitrites in it? Wouldn't it be a bit safer with some? The Blackstrap ham does have DQ curing salt #2 in it. Has anyone experimented with adding some #2 to the "salt-cured" ham? How has the flavor and color changed? On a related note, do prosciutto, Serrano, and Bayonne hams generally only have salt as a curing agent, or is there another curing agent added too? Thanks to anyone and everyone for any info!

This article was in today's Missourian. I'm wondering if anyone's been yet. It's on my "Columbia-To-Eat-2007 List" which looks like so far: Taqueria El Rodeo Bangkok Gardens (I can't believe I've never been!) Cherry Street Wine Cellar Natasha's Euro Market ← I've been there (Natasha's) a few times, though not for about a year. The last time I was there it was simply a grocery. Are they doing sandwiches and such now?

Usually HyVee for their selection of organic and relatively reasonable prices. However, I like Schnucks better for produce selection and quality. I buy pork from Patchwork Family Farms. I buy cheese and other "foreign" products such as olive oil and balsamic from World Harvest. I buy bread from Uprise. I also frequent the farmer's market when possible.

Not that snopes is flawless, but you might find this interesting: http://www.snopes.com/medical/toxins/canola.asp If it is true, then what you are saying is only partly accurate. EDITED: I see that someone else already posted this link. Sorry for re-posting it.

By the way, here is a related thread on the issue of dry-cured ham and nitrates/nitrites/salt and bacteria: http://forums.egullet.org/index.php?showtopic=97870

I'm also really interested in doing a dry-cured ham lately, so I'll be keeping my eyes on your experience. Hopefully you can keep us updated.

I've had good meals there, but also many average meals there, especially when taking into account their desserts, which I find to be consistently underwhelming. In my experience the food is very reasonably priced, but the service is also often sub-par. Overall, I'd say it is a top choice for budget eating, and certainly from a price to quality standpoint, is excellent. That's my take on it at least.

Are all of these hams really only cured with salt, or are nitrites/nitrates also added? I can't imagine most American companies taking more of a risk, in the sue-happy culture in which we live, than they have to by only using salt.

Okay, A very gracious person has given me the okay to post a link to this abridged version of said gracious person's recipe Thanks Paula! Look at the bottom: http://www.indyweek.com/gyrobase/PrintFrie...oid=oid%3A20901

Is it off topic for me to ask what everyone sees in Jack Stack? I was taken there for my birthday, and it was really disappointing. Set aside the really bad service and the fact that the food was very much on the cold side of warm, and I still don't see what is great about it. The burnt ends were dry and lacking flavor, the sauce was really not special, and though I think the cheesey corn bake would have been really good had it been warm, it takes more than the taste of cheese and corn to draw me to a restaurant. On the other hand, I've always enjoyed Gates and Arthur Bryant's sauces, and when I make it back to KC, I'll be trying the following BBQ joints, though maybe not all at once: Hayward's (I hear that they have some of the best burnt ends on the planet) Snead's (there is apparently a sandwich there that is like a log of sauced and smoked meat. Only in BBQ could that description sound appealing) LC's (who apparently also has great BBQ) Okay, sorry if I am too much off topic...

Can someone post the basic method and ingredients? ← Well, I know it is similar to a confit de porc, only instead of using lard, it uses olve oil (i.e. the marinated pork is very slowly cooked--one might say coddled--in a bath of olive oil until extremely tender). I'd imagine that the pork was marinated in a bit of salt, pepper, garlic, and some herbs. However, I also imagine it is some of the specifics that make this recipe even more delicious, which is why I was wondering about the exact recipe, and whether Paula Wolfert ever posted it. That's about all the help that I can be.

Hi all, Did Paula Wolfert ever donate this delicious sounding recipe to one of the threads around here, or is everyone getting it out of her book? Just wondering...

I have family that grew up in Indiana, and in addition to the fresh sweet corn and pork tenderloin sandwhiches, they also traditionally ate fried mush and dried sweet corn like John Cope's brand.