moosnsqrl

The reason I learned to cook and tried ethnic foods were similar to your friend's reasons - limited means and wanting to eat more healthfully. Once you know how adventurous (or not) they are you can start building bridges between what they're eating now (or would prefer to eat) and the inexpensive healthful ideal without being pedantic or boring. When you think of it, most of the ingredients that go into many of the popular/fast foods are fairly inexpensive (thinking here of beans, cornmeal, pasta, eggs) as they started out as working class family meals. Since we're among the wealthiest in the world (overall) and eat the worst, it almost seems there is an inverse correlation between money and nutrition, excepting the very high and low ends. We're having felafels and tabouli tonight, for example. Rather than buy pita, which we can never use up before it dries out, we'll just use flour tortillas (which will become inexpensive-yet-healthful burritos/enchiladas/sanchos at some other point in the week). Grains, beans, onion, garlic - all pretty inexpensive and full of flavor and nutrients. Naturally this time of year the cukes, tomatoes, scallions, lettuce we'd prefer to top them with will either come at some expense or be done without (likely the latter, although the rain last night may have kicked our lettuces into gear outside). I'd also suggest hitting a thrift store for a crock pot, if she doesn't own one. You can take the humblest cut of meat, toss it in with a little liquid and some herbs/seasonings, turn your back for 8 hours and have tender meat to be used in any number of ways. Of course braising accomplishes the same thing but if I had two little ones to keep track of, I'd be taking the easy way out every chance I got! I routinely see crock pots for sale at rummage sales for $1-2.

What an interesting blog, though, and we would never have found it if I had just spoon-fed you a picture of the pasta (pun intended). Give a man a fish and he'll eat for a day; teach a man to fish and he'll sit in a boat and drink beer all day.

Exactly what I wanted you to appreciate . . . even after I de-Colby-ized the spelling ( ) I was able to find little - and conflicting - information on taccozzette. It's an Abruzzese thing. 'Nuff said.

It's worth a special trip. Well, I could, but I think you would find it more enriching if you researched it yourself. As for the rest: Yes, I believe the dessert was the spiced pumpkin bread pudding, but don't quote me. I'm just learning to eat the stuff - it'll be a while before I can parse it and describe it eloquently. I did not ask about the cheeses - we got into a ridiculous discussion about "WHY does the cheese stand alone?" and I'm sorry to say that occupied our sparse collective attention span for the remainder of the evening. Growing older but not up, obviously.

By now I'm literally trying to find something wrong with bluestem. Why? It's not like I have any credibility at stake, being a mere consumer. I'm not compelled to find fault as a critic might be. I am free to sing the praises of anyone - master chef or burger-flipper. So why does it seem so wrong to like everything that's put in front of me in any particular place? Why can't I just enjoy a flawless meal and be grateful? Three of us dined at bluestem last Wednesday night, 2 enjoying 5 courses and the third settling for 3 (secure in the knowledge that she would be favored with bites from our selections). We opted for the wine pairings, sparing ourselves any further decision making until dessert. We started with a really fabulous amuse (failing memory and too embarrassed to ask a third time exactly what kind it was - Dave?). It was a single, perfect shrimp with caviar atop. Exactly what an amuse is supposed to accomplish - a bite to pique your interest and set the tone for what is to come without stealing the show. Next up, the butter lettuce salad (guest declared it great; I did not look up from my Wagyu tartar long enough to sample it, so I took her word for it). The tartar was precisely cut to a size that allowed it to easily blend with the mache/tallegio combo and the soft truffled egg without losing its own character. The combination of flavors was spot-on and I had to be reminded of our pact to share. The third selection for that course was a very silky butternut squash soup. After I tried it, the next exchanged bites were my idea. On to the pasta . . . having tried the fidua on an earlier visit, I opted for the taccozette. The simplicity of its treatment certainly belies the amazing flavor that the dish packs. I don't know what kind of alchemy is going on behind the curtain but when I mix pasta with San Marzano, thyme and oxtail it doesn't turn out that rich and delicious. The others enjoyed both dishes as well, although I wasn't generous with the bites I gave them of mine. I can't remember a visit to bluestem that didn't involve a scallop; actually if there are scallops offered on a menu almost anywhere I'll opt for them. Sadly, they are all too often disappointing. As is always the case here, though, this one arrived perfectly carmelised outside, silky inside and benefitting greatly from the accompanying pork belly, cauliflower and truffle. We sampled the Campo Lindo hen, the Berkshire Pork and the Wagyu striploin. I really couldn't pick my favorite of the three; all had something to recommend. The hen was maybe the moistest, most flavorful any of us could remember. The pork is always outstanding but the pierogi really elevated it. And what's not to like about wagyu? I've always wanted to use "winner winner chicken dinner" in writing up a meal but I really think this was a 3-way tie. My companions enjoyed a cheese course. I have apparently been officially converted to a dessert eater (thanks, Megan, I really needed another vice ). Honestly cheese just sounded a little too rich to me at the time so I ordered a pumpkin/ginger concoction that was so good I had to fend-off my friends after I allowed them a taste. As always, John provided well-paced service with a side of amusement and Jeremy's wine pairings were well-conceived, presented timely and explained (but not overly so). Thanks to all for easing the pain of a couple of aging women as we crawled over yet-another hill.

I'd second the ones maftoul listed and add two of my Lawrence favorites (already mentioned on UE's quest for chocolate thread) Au Marche and Brits. And, closer to home, the Eastern European market just north of the OP Market has some fun, interesting things. There are also two African markets (downtown KCK and approx 30th & Main) that I would add to the list. This is a good time of year to keep your eyes (and nose) open for food fairs/bazaars at various temples, mosques, churches and the like, too. Many of them sponsor dinners, bake sales, etc during the holidays and that's a great way to sample new things, visit with the people who prepared them and discover even more little tucked-away places. We are really fortunate to have the wide variety of goods available here. Even a decade ago it was a struggle to locate some things I now take for granted.

Despite the nearly 80-degree temps here in the midwest, I have to have "Thanksgiving food" so I have a batch of Ojo de Cabra (seasoned simply with dried epazote and some crushed red pepper, for a little heat, and an onion) and Osage Red Hominy (w/a bit of this and that and an onion) on the stove in preparation for a "3 sisters" stew for tomorrow (I'll add kabocha in the morning). The goats eyes are so beautiful, I'm kicking myself for not having snapped a picture of them after soaking; it nearly broke my heart to put them in a pot and cook them. Which brings me to what I'm thankful for: all of the farmers and producers of small-but-wonderful heirloom, artisanal and/or handcrafted foods that are returning us to the simple pleasures of the table. I salute all of you and wish you a happy holiday!

Someone please stop me! There was an old man from Nantucket Who gathered bivalves in a bucket When he wanted to eat He grabbed a Wellfleet And then he proceeded to shuck it.

Thanksgiving Supplement In keeping with tradition, The Star's pre-Thanksgiving Food Section appeared in yesterday's paper. This is the long-awaited 100-Mile version. Jill Silva finds that eating locally may take a little extra legwork - but it's worth the effort. And visits with an area orchard proprietor, David Peters, the fourth generation of his family to pursue the apple business. Jill also introduces us to an OP-based blogger who focuses on local fare. Here is a shopping list of area products and where they can be found; and a suggested menu featuring those products. [NB: you'll need a free registration to view the latter.] Lauren Chapin introduces: a McClouth, Kansas couple who will be glad to fill your holiday apple cider order; and 'locavore', John Kurmann, who is part of the kc food circle. Last but not least, what better to accompany all of that local fare than wines from our area or these regional brews? Whatever your traditions, best wishes for a safe, happy holiday. <><><><><> 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. <><><><><>

You might try to contact the PB&J folks. When they still operated Paradise Grill (up in your neck of the woods) they had an entree called Captain Nemo's something (?) and it was fabulous. That's truly the only time I have seen calamari steak in the States and outside of San Francisco, I think. Since that restaurant has been closed for years they might be willing to share the recipe (I'm assuming they have an archive).

They are worth a thousand words.

Yes, you ARE so going to freeze your ass off, along with anything else that isn't well-insulated. You don't know from cold, my thin-blooded friend. Whatever footwear you choose, buy some of those little chemically-reactive hot packets (no idea what's in them but you crunch 'em up a bit and put them between socks and boots/shoes). They've prevented loss of digits at Chiefs games numerous times. Actually buy extras and stick them in your mittens and other strategic places as well. They do make a difference.

I like Malee's - there is one in old downtown Scottsdale and another in the 'burbs from what i understand. And the S.O. does an annual golf trip there and (if you have any ability to cook) they swear by Fry's, where they found incredible bargains of steaks, lobster tails and the like. His golfing buds love to cook and love to eat well, so they indulge mightily cooking at the vacation home and bank big bucks for a couple of resto splurges.

Wow, I've never heard that. I only tried to go there once and I was in a hurry and it was packed, so I gave up. Glad I didn't stand on line for a half hour for mediocre stuff! I had a bite of that Walnut Sage they were sampling the other day. I don't generally like nut breads but I love sage and I love most Wheatfields products, so I gave it a try. I could have eaten the entire tray of cubes they were offering; but I sure wished they had a toaster and some Irish butter. Nothing like a choosy beggar, eh? I don't believe there is anywhere else selling their bread - I was a little surprised to see it at GA. And I am shocked that you were lusting after an entire soccer team, mama.

But of course . . . the reason that everyone loves the 'baked' potatoes at the venerable Don's Steakhouse is that they are fried in their jackets.

Did you mean condolences, mama? Actually, as Big Country is the son of a rancher, I think we can retrofit and old farmer joke: Did you hear about the Rancher who was convicted of child abuse? No, what happened? He left the spread to his son in his will. <<rimshot>> I'll be here all week. Try the veal. And don't forget to tip your server. Only a farmer/rancher's son could think that owning a restaurant would involve fewer hours and less risk than going into the family business!

I am SO sorry to hear all of that. I had booked reservations to take you and the little woman to dinner there for the holidays. Oh well. If it makes you feel any better, while Capital IS a chain, there is some local skin in the game. I'm not sure exactly what the arrangement is, but I was ragging on an author friend for having his after-book-signing 'thing' there and was told that a manger or partner or managing partner is, in fact, a local and in our circle. Who knew? So you only have to wear your hair guayabera for a day after you eat there

A wannabe named moosnsqrl Is surely the luckiest girl For with Carrot Top and Simon She enjoyed some rhymin' And for it was given a pearl. Thanks. I am not worthy (clearly, from the preceding lines).

Oh, dear! How could we have overlooked your hazing? Kidding aside, though, jgm is right - why, there's even a thread for the most embarassingly simple cooking question that you're almost afraid to ask!

KC Media Digest for week of November 16-23, 2006 The Kansas City Star Food Section Jill Silva recommends a spicy stew in Eating for Life. Lauren Chapin visits with area chestnut farmers and tells us not to wait for Mel Torme to enjoy these treats at their peak. Janet Majure introduces us to a Bengal native who offers her recipe for curry fish in Come Into My Kitchen. Doug Frost takes us back to the colonies for a look at early Thanksgivings when beer? was the staff of life. Here is this week's Food Calendar. Cindy Hoedel continues her food-related articles in the run-up to next Sunday's pre-Thanksgiving feature in the House & Home section. Denise Snodell, self-described freelance writer and nervous soccer mom, shares her family's ongoing battle against 'naughty' foods. The new Fiorella's has opened on The Plaza in the space formerly occupied by KC Masterpiece. In Cityscape, Joyce Smith reveals the 2007 Zagat Guide "offers a few tweaks" but "no major changes" in this, a "non-survey" year. And "service, or lack thereof" is what "irritates customers most" and the "weak link" of the restaurant industry. Preview Section La Cucina di Mama gives a warm, Italian benvenuto to Lauren Chapin. In Good & Cheap, Green Tea is found wanting for flavor. The Pitch Charles Ferruzza visits Cafe Maison, the cozy Brookside spot. Purchased by the chef and his fiance earlier this summer, it is redecorated and and now they're cooking with gas. After an aborted attempt to check out a Raytown recommendation, Charles and friend land at the Hometown Buffet in Independence in My Big Fat Mouth. Present Magazine If I may borrow one of Dave Barry's favorite conventions . . . "an alert reader" reminded me recently that I've not linked to one of our local treasures, the ezine Present Magazine. Thanks for the nudge, AD. <><><><><> 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. <><><><><> ETA item from Friday's Business Section

I again found myself in the northland yesterday, so I stopped by GA. I have decided to stay away until their grand opening, Dec 2, to give them a fair chance to get up and running. I will say that I've always thought it was a mistake to race to open the doors only to let customers in so you can disappoint them and this reaffirmed that belief. It is a nice space and the people are very friendly and helpful, so I am going to leave them alone to get their ducks in a row and try again. On another note, though, I intended to drive around behind the row of retail they're in and forgot. The reason being that on the two occasions I've been there, the parking lot has been nearly impossible to navigate for delivery vehicles. Is it possible they've designed high-end retail space with no loading docks or delivery doors? Maybe it's just not completed yet but I'm amazed that the toney image they're shooting for is being so obviously thwarted by front-doors propped open and hand trucks rolling across their new carpeting. Surely it's temporary.

Yes, it's time I got back to business, bbqboy. All the news that's fit to print and some that is iffy, at best.

Dang, Chris, I've done everything I can think of to kill it but they just keep airing you. Are you quite SURE they read the emails?

couldn't hurt, I guess.

My ticker was broken also! I have discovered a fix, I ran across an article in the New York Times food section last week for a no kneed bread. I've been making it everyday now. I use a cast iron Dutch oven and it's spot on. The bread is superior to anything I have found in the metro area! http://www.nytimes.com/2006/11/08/dining/0...b348&ei=5087%0A ← Just guessing . . . you never shopped at The Breadsmith . . . or at Fevere . . .or at Napoleon . . . or . . .?