moosnsqrl

KC Media Digest for week of January 31 - February 7, 2007 The Kansas City Star Food Section Lauren Chapin recalls the occasion of her first avocado; recruits support to help stomp out grapeism and reviews a new cookbook, Morning Food. Janet Majure visits with family and neighborhood favorite Beatrice "Ms. Bea" Donley in Come Into My Kitchen. If you've been looking to The East for healthy meals but troubled by the ingredients in bottled sauces, try this healthful alternative for fish and vegetables with Thai sauce in Jill Silva's Eating for Life. Here is this week's Food Calendar. Preview Section Lauren Chapin takes us to the second-newest restaurant in Briarcliff Village, Trezo Mare. And in Good & Cheap it's just a short hop across the parking lot to the second location of The Pastry Goddess. In Cityscape Joyce Smith introduces Tower Tavern, a newcomer to the Martini Corner neighborhood, among other retail and restaurant news. Elsewhere It's a sad day for many friends and fans of The Peanut and The Cashew. Rich Kenny, longtime area restaurateur lost his battle with cancer. Raise a glass and a chicken wing to another KC personality who will be missed. The Pitch The intrepid Charles Ferruzza visits The Drop, adjacent to the aforementioned Tower Tavern (they share the space formerly known as Cafe Trocadero). My Big Fat Mouth features random notes on a variety of topics from his journal. Lawrence Journal-World Terry Rombeck talks to local personalities to find out what they'll be dipping into this SuperBowl Sunday. Extension Agent Susan Krumm shares some dos and don'ts to keep in mind when using packaging and disposables for cooking and storage. Gwen Mellinger shares her recipe for Stuffed Peppers Santa Cruz. Present Magazine Woohoo! The full-html version of Present is online now. Current items of interest include a report from Jasper Mirabile's autumn truffle hunt (complete with recipe) and a visit with North KC restaurateur and sports collector, Jim Chappell. Bookmark it, Danno. On KCUR FM89.3 Listen as the Food Critics take their turn on The Walt Bodine Show at 10 a.m. tomorrow morning. On 710 KCMO (AM) From Jasper's Kitchen, with Jasper Mirabile, 11am-noon Saturday. Go here and click Listen Live. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

I was given a Braun about 12 years ago. I've always wanted to upgrade to a Champion or the like, but the damn Braun is like the energizer bunny. I'm troubled that it wastes a lot of the solids but a local chef (Big Country on these boards) served a dish with a "carrot powder" and when I asked him what the heck it was, it was the carrot waste that had been weighing on my conscience, placed in a slow oven and turned to dust. And I thought it was only fodder for my compost pile all this time.

Yes, as much as I heart NY . . . count me in those who never paid attention to eater, but if they (and WITH HUGE APOLOGIES TO THE NY FORUM!) disappeared tomorrow, I would still find value in eG, as I imagine would anyone who doesn't happen to live in NY, SF and LA. Can you say "myopic"?

Here is some visitor 4-1-1: We had really good luck finding accomodations using this service. I think most of their quirky places (artist lofts, houseboats) have a week minimum but it's worth a look and they work with hotels as well. And he has a link to this fairly exhaustive list of 'attractions'. It's embarrassingly touristy but the Duck Tour (on an old amphibious military vehicle) might be fun. Not that I would ever do anything that silly. I'm sure the locals can help on the sushi front.

Well, since I started this long, long ago, thought I'd let you know that the doors are open and the menus are online now. The Cafe at Briarcliff

DeFazio's, which I've heard originally opened as an Angelo's way back when (but you'd know more about this than I would) still has marinated eggplant on their salads. ← OK, so the offer to meet in Emporia is still on for any/all takers

When I worked for a chain (name sounds like Mild Goats) our single biggest sellers were chips and salsa (in jars). Seriously. Health food? I think not. True they could buy blue corn chips with sea salt and sans preservatives, but please! If I drive an extra couple of miles and pay a little more for junk food, is it better for me? Or the earth?

OK, I checked out the thread you are referencing, and yikes ! Far be it from me to suggest that anything should ever be required. It might, however, prove helpful. Moving right along, back in grad school I took a class entitled the Anthropology of Food. One of the topics we discussed was how the American diet has become focused on various compounds and vitamins rather than on "food." I found this discussion particularly salient because I had once been accused by a boyfriend of eating "ingredients" instead of "food." Food to him was something opened with scissors or a can opener and subsequently microwaved. In that vein, and, perhaps, because I'm nosy, I often sneak peeks at the carts of various shoppers in Whole Foods type markets. The very name of the store indicates that there is a rejection of processed foods, yet a great deal of what I see in carts (there are, of course, exceptions), is boxed, packaged, processed food, albeit "organic" and "whole grain." I leave stores, in contrast, with a bag full of "ingredients." Based upon much of what I read on these boards, most eGulleteers are in that category. So therein lies the interesting issue for me. There seems to be a backlash against processed foods, particularly among people of the middle and upper classes. Yet there also seems to be a need, perceived or otherwise, for "convenience" above and beyond, for example, freshness or home cooked meals, things that I hold in high esteem. The few people that I have asked about the organic and whole grain packaged items deny that they are eating processed foods. They consider them "whole foods," just as the sign outside reads. So is the problem a lack of time to cook? A lack of prioritization of quality food? Is my microcosm representative of yours? It's all very curious. ←

I've made it myself and I do have the recipe - PM me if you want it. It is labor and time intensive but, as it's the only option these days, I will do it again.

Perhaps you're confusing moosnsqrl with Mr. Peabody and Sherman? Well, it's not "way" back because it's a tiny car but it would be a stretch to think the driver could access anything in the cargo area behind the back seat. As I was on the road for several weeks and had done some hunting and gathering (e.g Rancho Gordo beans), the back seats were folded down essentially rendering everything behind me as open space. As the good Doctor said, I didn't give them any behavorial reason to be poking around splitting hairs about what constitutes a trunk, but I imagine if the fates had conspired to have me pulled over, it would have complicated the situation.

The raw egg thing just never gets old, does it? OTOH, modern car keys cost a fortune to replace, so the key tricks would probably earn you a pretty nasty retaliation (but only if they found out who did it, I guess ).

How can you use the words "sanditto" and "integrity" in the same sentence? I hope you had your fingers crossed when you typed it. But, kidding aside, I think you're right. I think (within reason) they continue to improve the longer they are allowed to meld and for that reason I don't mind the pre-madeness (?). Many pannini places in Italy have them pre-made and wrapped in wax paper and they just grill them as they're ordered, so I think it's a common practice. I'm going to give them the benefit of the doubt on special orders - I tried to call but they're gone for today. ETA emoticon so everyone will know I'm kidding!!

I noticed on my visit that they were making the sandwiches (I really can't bring myself to call them "dittos" any longer ) in advance and wondered if a special request would be honored. My guess is that it would but I didn't put it to the test. I can see that it would trip-up their production line if they varied from the standard but it seems if you called ahead they could omit/substitute ingredients. Maybe they'll adopt the Starwich model of online ordering, better yet.

Not sure if it's worth relocating for (although the cumulative affect of it and several million other things certainly would be )! If Angelo's hadn't closed I would offer to meet you in Emporia and swap marinated eggplant for soup. Bummer about Tanya's. Larkspur and the French bakery on Douglas (near Seneca) had pretty good soup once upon a time IIRC.

I guess Coors Cheddar Chowder just wouldn't be the same.

in CA the bottle MUST go in the trunk. ← So, if your car doesn't have a trunk, you're not allowed to take it with you? Yikes. I generally fly to CA but I drove out this summer and violated that daily.

KC Media Digest for week of January 25 - 31, 2007 The Kansas City Star Food Section Gail Borelli visited with The Clone Ranger, cookbook author Todd Wilbur, who stopped in KC on a recent book tour. Doug Frost has the best news I've heard in a long time - enjoyable wines at low prices - thanks to strong international production. Janet Majure introduces us to an Australian 'import' in Come Into My Kitchen. Eating for Life writer Jill Silva offers a whole grain pilaf to help you make side dishes count nutritionally. Here is the Food Calendar for the week of January 24. Preview Section As the song says, "everything's up to date in Kansas City" and Lauren Chapin finds everything au courant in Overland Park's Cassis. And in Good & Cheap visits the first retail venture of Farm to Market in downtown Overland Park. Two local chefs are participating in charity events on national stages. In Cityscape Joyce Smith welcomes yet another new eatery to the downtown/P&L area. 13th Street Grill & Bar joins the fray. And here's her take on Rob Dalzell's new Souperman (already discussed in this Heartland forum), along with the latest on John DiCapo, a farewell to Ten Cup and advance notice on Mosaic Lounge. Elsewhere The Quillecs' publicist must have put in overtime this week - Hearne Christopher's schmooze fest included the 7-month-late "grand opening" of Cassis, complete with a picture of Patrick with OP's mayor. The Pitch Bad news for old fans of the area's original Thai-only restaurant, Bangkok Pavilion. Charles Ferruzza and friends find the post-lightening-strike version sadly lacking. And the gloom and doom continues in My Big Fat Mouth, where Jimmy Frantze reveals (for the first time I've heard) that Frondizi's will either continue in its current location or not at all. Lawrence Journal-World Gwen Mellinger looks at the recent California cold snap and what it might mean for consumers. Terry Rombeck helps sort out the confusing array of spreads in today's dairy aisle. And Jayni Carey welcomes Pachamama's chef/owner Ken Baker on In Jayni's Kitchen. The dishes they're making look good - will someone please TiVo that for me? Present Magazine Cindy Reynolds of Somerset Ridge Winery contributes an article on dessert wines On 710 KCMO (AM) From Jasper's Kitchen, with Jasper Mirabile, 11am-noon Saturday. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

on the Missouri side of Kansas City (perhaps statewide, but I'm not certain) there is a specific, approved bag that restaurants can purchase for this. It can only be sealed once, so if it's been opened it is obvious to law enforcement. I don't believe it is being used a lot, though. There was some discussion a few months ago in The Heartland to that affect.

First, if you go to that link and check online menus it still shows only the original 5 soups - click on "order online" to see the complete list. Second, I lied. The combo is $6.99, the souper combo is $8.99. Lastly, white bean and andouille sounds pretty good to me.

A Carolinian friend was singing the praises of the grits last week. I've never happened to have anything that was served with them but I guess I will have to make a point of doing so on my next outing.

Confirming what we've all long suspected. If she weren't, why would she have to go to so much trouble educating, helping, encouraging, and generally trying to appear nice?

Joe, When I was a produce buyer for a national natural food purveyor, I had a lot of killer farmers in Colorado. I was amazed at the variety, quantity and quality of what they produced at altitude and in a relatively short growing season. I'll parse through my business carda and faulty memory and PM you come contacts.

No more pix if you're not prepared to send out samples, please.

Sorry, but I must. I grew up in New Jersey. Throughout my childhood, everyone around me talked about how "Jersey tomatoes" were the best anywhere. Once I grew up, I moved to Chicago, where I still live, and found that the tomatoes grown here are every bit as good as those from my youth. Over the years, I have found that other folks, in many other places, claim to have "the best tomatoes" (although this is the first such claim I have heard for Kansas). I have come to the conclusion that the very best tomatoes are those that are allowed to ripen on the vine in season, are picked at the peak of their ripeness, don't travel long distances or times (so that they don't risk bruising), and are consumed a relatively short time after they are picked. You can find them, in season, at local farmstands and farmers' markets. These are the keys to the most delicious tomatoes, rather than which geographical area they are grown in. Too bad they're only in season for a relatively short period of time - but that's what makes for the panoply of ingredients we use, which varies with the seasons as well as with location. ← We respect your right to enjoy inferior tomatoes.

While lamenting the lack of quality in cutlery, I too confess to having picked up some attractive serving pieces at TJ's. I don't mind if the serving spoon can't keep an edge. Another example that the brand is out of control . . . I received a set of "Laguiole" carafes as a gift. I actually like them. They are graduated (1L, 1/2L, 1/4L), aesthetically pleasing and useful but I don't recall Laguiole being in the glassware business back in the day.