moosnsqrl

Cover story in today's Star Business Section on the new Applebee's CEO corroborates calling in Tyler for a menu makeover, in addition to a lot of top-shelf cocktails. Sounds like they've decided to move upscale a bit, raise the average check and reclaim their diners who have defected to the Factory.

There are pickles and, then, there are pickles. You can't blame people who have never had real ones. In some places, Claussen is as real as it gets. Now that I have been enlightened and know that my own half-sours are only a few days away, I will never again be forced to suffer false cucurbit idols.

Ah, there's hope for you yet, then!

Now that's something I don't recall ever reading on the eG Forums!

Adding my kudos as well, Chris. Still overall a little disappointed in FoA as a whole, but have watched the Hawthorne episode twice now. I'm a little hurt that AB got to ride in the squad car and I didn't, but I had two good arms and am somewhat less famous, so I guess I'll get over it. And he didn't get any ajo (on air, anyway), so that's some consolation.

Much the same as why people climb mountains - because they're there. I try to fill a niche (ethnic, course, ingredient I have an overabundance of). Lately I've been leaning toward books that are more informative, but include some recipes. That way I feel less silly when I sit down and read them from cover to cover (although recipes can be thought of as having a plot, I guess). What title are you waiting impatiently to receive?

Maybe it was some prized heirloom tomato - you know, the ones that fray stale-orange around the fringes and retain a hardy clover green in the middle? Oh, and they taste like wet styrofoam... maybe? ← Gee, I think you're right UE. The next time I go down there I'll buy a case and sell them to you at a special eG member rate.

Saw Zesto and it looked quite promising but, time being limited and needing sustenance, we opted a bit "inland." We parked downtown and cruised a bit but little is open for lunch on the weekend. Ended up at the Cracked Crab. It was serviceable. The S.O. had jambalaya and it wasn't bad but not great. I had a burger and fries and it was OK, too, but not stellar. We both laughed at what we assumed was a tomato slice served with my burger . . . it was an illustration of what is wrong with our food chain. It was anemic at the edges and green and pithy inside. We had passed no fewer than a dozen "tomatoes 4 sale" signs during the last 5 miles of the drive to Jeff City so the irony was not lost on us. Shame on the kitchen for sending it out; shame on the server for not standing up to them and refusing to deliver it. Oh well. The wedding food was far, far worse. Fortunately we had a backyard blues-n-bbq to stop at once we returned to the metro. Ahhh.

Bumping. I realized that the Harversters benefit was supposed to have been Tuesday so I did a little follow-up and the event was cancelled. The nara website still indicates it is "coming soon" so it appears they're having some additional delays. Anyone have any insight? Maybe they're just waiting for UE to return?

I kept thinking I had heard of Pizza Street before (just returned from swimming and it helped keep my mind off of the excruciating pain in my shoulder) . . . I finally remembered where: there's one on NE Englewood Rd (near North Oak Tfwy) quite near your home. Driving by a similar place, CiCi's Pizza, recently, we had the same conversation about the economics of these. How the hell can they make money? I worked at pizza chain several light years ago and, at the time, our most expensive pie was a Supreme something (whatever was the latest, greatest crust option at the time). We sold it for around $13 and the raw product cost (exclusive of site, labor, etc) was around $1.20. Never mind the mark-up on sodas, etc. I think you're right, though. I wouldn't be at all surprised if they were all somehow related or at least sharing some kind of buying co-op to keep product cost down.

Having been clipped by toll roads passing through Chicagoland on my way to/from Ann Arbor, it'll be a l-o-n-g time before I have $3.99 change in my seat cushions to spring for lunch at Pizza Street. I'll try and remember to check it out, though, after such a resounding recommendation.

What hours are you open for service? And do you have a menu you can post? I'm not terribly pleased with what's on here for today. My "best of" vote could be bought rather cheaply at this point.

KC Media Digest for week of August 24-30, 2006 The Kansas City Star In the Food Section Lauren Chapin throws a pizza party and offers her favorite dough recipe so you can share in the fun. Janet Majure's Come Into My Kitchen is a triumphant story celebrating carrot cake and survival. In Eating For Life Jill Silva encourages a post-Atkins return to pasta, but make it whole grain, please. And here is this week's food calendar. In the FYI Section Hearne Christopher says celebrated D.C. chef Michele Richard is coming to 40 Sardines November 8 (nothing on the restaurant's website as of this writing, however). In the Star's Preview Section Testing the theory that hot food cools you down during the dog days of summer, Lauren Chapin goes on a spicy tour of KC eateries. The Pitch Charles Ferruzza reviews a relative newcomer to The Crossroads district, JP Wine Bar & Coffeehouse. And, speaking of coffee, in My Big Fat Mouth he visits another local entry into the competitive java market, The Coffee Break . Ingram's Magazine Love 'em, hate 'em or ignore 'em . . . it's time for the 2006 "Best Of" awards. In the Lawrence Journal World Jayni Carey shares more recipes for meals to beat the heat. <><><><><> 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. <><><><><>

My mother solved the problem by a fold-down cutting board on the end of a countertop. It hinged up into place when needed, fortified by L-brackets that folded down as I recall (sorry, it's been about 20 years since that particular house and details are fuzzy) but it was as sturdy as chopping on a regular countertop - much less precarious than the pull-out kind. Good luck on that.

no pun intended, I'm sure

Good catch, Bleu! I was scrolling and scrolling and stunned that no one pointed out that he's clearly trying to eat a frog's leg. The acorn doesn't fall far from the tree. BTW, FG, if you do head on toward PTown, the Truro Winery has some decent offerings. Not life-altering but respectable and in keeping with eating/drinking locally.

Snarky? Moi? I'm hurt. I'm glad Katrina had a positive experience in the 'hood. Baby steps.

Voicing displeasure with the embassy might be cathartic but, with an eye toward future international travel and whatever peril may ensue, it's hardly in anyone's best interest to be overly critical. Heaven forbid he finds himself in harm's way again, he wouldn't get moved up on the evacuation priority list is he's recognized as "that guy who launched a nationally televised screed against the Beirut embassy." Sometimes discretion is the better part of valor.

I and a neighbor (and a throng of others) enjoyed another great meal Saturday night. Most of the dishes we had have been elaborately described and photographed by the pros already, so I'll only comment on a few revelatory items. The tuna/crab/rock shrimp combo is a winner. I'm with UE's friend on the fidua w/linguica. I could tuck into a bowl of that anytime (ditto the cavatelli, which my friend had; but I liked mine better). The escolar with prosciutto broth may have been my favorite dish of the entire evening; sadly it was not mine so I had only a bite. My companion loved her duck; it was beautiful but I was lagging by then and the Berkshire pork was melting in my mouth, so I had only a wafer-thin bite of it. The lavendar souffle and ginger/cream cake made me rethink my whole dessert aversion. Both were delicious without being cloyingly, teeth-rattlingly sweet. Maybe there's hope for me yet. Jeremy (GM/sommelier) does a good job with pairings and forces me to try some wines I otherwise probably would not. I tend to whine about the lack of diversity of wine available here (vs. the coasts) but his selections inspire me to spend less time whining and more time shopping around. My dinner companion only recently turned 21 and he was patient and not pedantic in explaining things to her, too, which we both appreciated. Thanks to all for helping me put a neophyte on the path to fine dining.

I had a wooden one that covered one side of the sink but had a cut-out and it was great - you could just slide the odd bits through the cut-out into a bowl to be deposited later in the compost and still had one side of the sink to rinse things off. Sadly, it split, I glued it, it split . . . finally I just gave up. But I will watch your thread with great interest and hope.

Exactly. You can, in theory, smoke on a regular Weber kettle (turkey breast, salmon and the like) but when you're talking about a whole shoulder it's really not practical. I bet that's the only thing you "did wrong" from your report.

Love it! Amusing, yes, but I see right through it. Clearly Fred is taking the fall for jgm's rationlization for eating at McD's Shame on you for exploiting that poor innocent animal. On my recent trip westward, I took a few sandwiches, ziplocs with bite-sized watermelon and canteloupe cubes, cauliflower, cukes, carrots. Had I a co-pilot, I would have probably taken something relatively healthy (plain yogurt w/herbs?) to dip the vegetables into, but I was hell-bent on getting there (in one piece) so simpler was better. Pita is good for driving sandwiches (if you're careful not to put a hole in it during construction). Oh, and some fat-free tiny twists (pretzels) for those times when I ate out of boredom more than hunger (yes, there were many). I prefer guilt-free eating unless there's something special worth a splurge and most of what I find along the main highways these days isn't all that special. Also, I just posted this on BryanZ's thread about keeping foie frozen but, to repeat, consider using half-gallon plastic milk jugs filled with water and frozen, instead of ice. They last a long time and don't melt and drown your food like ice will. I bet they'll last most of the two days down and you can re-freeze them at the inlaws for the trip back. If you hit Memphis at meal time, I would think one of their famous 'cue places would be a must. I seem to remember Mr. jgm likes bbq and one of you could easily run in and grab sandwiches or a rack of ribs to be consumed at a nearby park. You are packing handi-wipes, aren't you? Good luck and safe travels. I know it's not a trip you want to make but enjoy the time together - that's the silver lining. Edited for clarity.

We've discovered (from years of sailing mostly) that freezing empty plastic milk jugs (half-gallon, filled with water-duh) really help keep the temp down in a cooler as well. I assume it's the greater mass (as opposed to the flat "blue ice" inserts that often come with coolers) that helps them hold better. I imagine based on that theory that gallon jugs would work even better but we don't have the freezer space to freeze them, nor are we willing to give up that much cooler space. As the others said, resist the temptation to open and check on it and avoid direct sun. For the length of trip you describe it should be fine.

Hey, it's one thing asking me to use the back door. . . and maybe even Mike, but I don't think his wife is going to tolerate that kind of treatment. It'll be another year before he gets her north of 119th again.

MTC - the new 'it' profession (replacing "plastics"). If something has to be given the heave-ho from your curing chamber, don't let it be the wagyu pastrami!