moosnsqrl

Edsel definitely is the 'mad scientist' of the group. I'm guessing that "for some odd reason" you probably decide to "double" everything and, with all of your toys, we're lucky you haven't blown yourself up yet! Did you, perchance, have a chemistry set when you were young? (Until your parents had to take it away from you, after the 'incident', I mean ) For those who have not had the pleasure of making his acquaintance, Edsel's eyes positively light up when he says the words "Class-Four Laser." The only consolation is that he'll probably never get his hands on one.

I found a picture on the Seed Savers website here. Don't know what to tell you about the girls - I think a bucket of cold water might do the trick, though.

I've only ever seen it in frozen form. A quick google yields numerous references making me think that frozen brick chili is fairly widely available, even if it's not Manning's. Looks like another brand called Rudolph's is common. All this talk about it has made me crave some and I need to hit the grocery for a few things later, so I'll pick some up and see if there's any useful contact info on the package. jgm - are you out there? This stuff is such a Wichita "thing" perhaps you have some ideas?

You couldn't go because . . .? Ahem. Dave worked last night. I had to race home from the Heartland event to get back for this but it was well worth it. Everyone seemed especially convivial and with fabulous heirlooms to celebrate and delicious, thoughtfully paired wines, how could it be otherwise? After a cocktail hour featuring blackberry martinis, prosecco and hors d'oeuvres (house-made potato chip w/ceviche and a melon cube, fried green tomatoes topped with ?, and bruschetta with a tomato concasse) we were seated and what happened then was a surprise to me. Cliff Bath, who has sheparded Starker's for the last 34 years, stood to announce that he is stepping down and in a soon-to-be-consummated deal, our own Chef Big Country will be the new keeper of the flame. This is a huge relief as I believe we can look forward to continued fine dining - under local ownership - on The Plaza, which is all too rare as it has taken on the aspect of so many other malls with all of the usual suspects emerging as the only ones who can afford the rent. Anyway, congratulations John. I'm so far behind on e-v-e-r-y-t-h-i-n-g it may be a while before I get a proper posting and/or pics up but just thought I would share the good news and let everyone know there's more to come. Over dessert, several of the loyal regulars rose to pay tribute to Cliff and local character and raconteur Stephen Molloy, a former sommelier there, nearly brought the house down with his amusing, expletive-riddled homage to the founder. A great time was had by all. I'll do a better job on the food descriptions later.

Jim Crum mentioned that they are growing a "mustard habanero" this summer, which was a new one on me. Can't wait to check 'em out, though. And, really, chiliehead, what did you expect to find at 10am? Somebody buy that boy an alarm clock!

I love the stuff myself! Growing up in Wichita, several restaurants served "spaghetti red" which was, essentially, spaghetti with chili. Since the chili was typically Manning's and hence quite browner than the ubiquitous red Italian-American pasta sauce, I could never understand why it was called "spaghetti red." Decades later I finally had someone explain the Joplin restaurant originated it (at least anecdotally) and later yet I finally made a pilgrimmage. If you want a close approximation and can find Manning's chili (in brick form, in your freezer secion, in a container that is reminiscent of White Wave's tofu) and boil some full-sized spaghetti (I think it's important to use 'fat' noodles rather than thin spaghetti, vermicelli or angel hair). This is also the chili (or at least the style) served at the Wichita landmark, Nu-Way Cafe. ETA: Here is a blurb I found on Fred & Red's.

When we lived there I worked for the Chamber of Commerce and hence had constant exposure to lots of statistics on the cost of living there. It was fully 25% higher than Kansas City, owing mostly to housing and health care costs, although there was a calculable % on food and utilities as well. As far as the farmer's market prices, though, I think that's just a question of what the market will bear there, in a city with many dual-PhD households. If you travel 15-20 minutes SE to the Ypisilanti market, you would find significantly lower prices (although probably a smaller selection - I didn't make it to that one this trip so I don't know for certain).

Just arrived at home and haven't had time to even read this, let alone upload pics and post anything and have enough time to shower and head to the heirloom vegetable dinner at Starker's (it's a rough life but someone has to do it!). But I also just realized, to my horror, that I am missing my Henckels Santuko knife! Did anyone end up with an extra? Or tammylc, will you kindly check your community kitchen? I thought I had everything rounded-up before the food coma set-in but apparently not. If anyone finds it, please pm me and I will cheerfully forward shipping costs along with my home address. Could've been the absynthe, might've been the pastrami . . . whatever I was under the influence of, I'll be sad if I've lost my trusty Santuko Oh, BTW, it is a solid blade one, not hollow-edged. TIA if anyone can help!

Heirlooms from dan & denice may in MIlo, MO - I consulted with tammylc prior to driving up and the heirlooms are really just starting up here so the quantity I needed would've been difficult to round up.

I haven't been telling anyone the menu, not even my Mom and Dad. They even helped me at the market this morning!!! But.. for all of you e gulleter's out there. I don't have all of the varieties of each vegetable listed I need to get them all from the farmers. Still.... I just called Dave Amuse Brandywine tomato water with basil oil, Goatsbeard Farms Walloon and Sungold Tomato pick 1st course Seared Sea Scallop with Beets, Cucumber, Carrot Cream 2nd course Heirloom Tomato Tart with Sweet Basil Pesto, Fresh Goatcheese and Roasted Eggplant Caviar 3rd course Pan Roasted Alaskan Halibut with Sweet Corn, Potatoes, Peppers, Beau Solais Farms Oyster Mushrooms and Gribiche 4th course Braised Heritage Pork: Shoulder and Belly with Finager Eggplant and Baby Summer Squash and Oven Roasted Tomatoes Dessert Missouri Blackberry Shortcake with Blackberry Ice Cream See you on Monday Judy ← I didn't mean to make you divulge a deep, dark secret but thanks. That should keep me driving at a pace that will find me on your doorstep in time.

Bumping to see if Big Country would share the menu for Monday's heirloom dinner with us a few days in advance? I've barely recovered from dinner last night and have several more Heartland Gathering baccanals between now and then, but I need a carrot (metaphorically speaking - although if you have a scarlet nantes lying around, I wouldn't turn it down) to inspire me on the long drive home. Tuesday the lettuce and water diet begins

I have to confess, somewhere during the walk to my car (and even after a perfectly executed macchiato) I hit the wall and ended up coming straight "home" without hitting Zing's. I'm sure I'll be the object of scorn and ridicule all day tomorrow but I'll just have to live with it. I had the sea bass and not sure I have anything new to add that Ronnie didn't already say. I thought each course was delicious and hat's off to destroit and the entire staff at Bella Ciao for a yeoman's job of taking care of a bunch of "baby birds" against the odds - someone get those poor folks a dumbwaiter, please! And, yes, I'm afraid it's true. I won't even cross the road without my s&p mills - you never know what might be on the other side (an under-seasoned chicken, perhaps?). Lastly, I don't know if it was Lucas' fault or Torakris' but that table behind us sure was rowdy! Remind me not to go to Alinea with them. eta: destroit's food was perfectly seasoned . . . we were only using the salt & pepper to flavor the olive oil we were dipping our bread into.

What he said! I was there Tuesday and hit the road Wednesday morning, so haven't had time to describe it all properly but I see now that I don't need to. Oh, except to add that the corn soup was amazing - I would've been content with a couple of bowls of that and a crust of bread. And the wagyu flatiron isn't too shabby, either. It's pretty hard to find fault with primo beef, favas, beausoleil shrooms and veal jus - and I asked for mine on the rare side of medium rare and (incredibly) it was cooked that way! I nearly always add "erring on the side of rare" to my MR order, yet seldom actually receive it that way, so thanks to the kitchen for trusting me to know what I want and delivering it - it's tricky to uncook a steak. Perhaps the best thing about the new menu is that it's keeping the kitchen hopping and they have less time to harrass the diners and otherwise cause trouble.

With apologies for being a day late - I am traveling on official eG business so I hope I will be forgiven. KC Media Digest for week of August 2 - 8, 2006 In the Kansas City Star Food Section A local graphic designer shares his recipe for salmon 'candy' in Janet Majure's Come Into My Kitchen. Jill Silva tries to teach old KC Q-ers a new trick with Big Bob Gibson's Alabama white sauce. In the Star's Preview Section Lauren Chapin visits Tonic in downtown Overland Park. And reports from Chicagowench's new French bakery, Artisan Francais. In The Pitch Looks like at least one local is prepared to go mano a mano with the big boys up north: Charles Ferruzza found steady crowds and a tantalizing menu at the latest member of Bo Ling's growing family. Charles visits Asian mega store China Food Market just north of the City Market (where, apparently, the next Bo Ling's will be located). In the Lawrence Journal World Zig & Mac owners are joining the extreme makeover crowd as they take over the former Tanner's in Lawrenceand plan to bring their upscale, neighborhood bar & grill concept to that location. Terry Rombeck finds out what's happening with the new beet generation. And for those who are able to get Sunflower Cablevision, Jayni Carey reminds us that hot food can offer a cooling effect in the heat of August. Even if you can't watch it, you can enjoy the recipes. On KCUR-FM 89.3 Join Walt Bodine and The Food Critics for a look at the local scene. Available at www.kcur.org; 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'm afraid I spent my digest time stuck on I-290 (I already ranted about it on The Heartland Gathering thread, so I won't start again). I'm anxious to get caught up and see where the disconnect is between text and numeric rating.

Ronnie and anyone else venturing through the Skyway . . . I read annarborfoodie's warning about the traffic cluster at the IL/IN border and the friend I stayed with in Cary last night also warned me but I was still in no way prepared for the 3 friggin' hours it took me to get from Cary out of Illinois! An hour getting to the 290 and the other two trying to escape it. I swear I didn't get above 2nd gear for over an hour and then spent another 45 minutes toggling between 2nd & 3rd. It was the single worst traffic experience of my driving career (and I've lived in SoCal and still spend a lot of time there!). This was at 1:15 on a Thursday - I can't imagine rush hour or a weekend. I'm literally going to reroute my trip home thru Indy - I can't face it again, plus it appeared to be worse by about 20 minutes west-bound (that is, I had been going highway speed for about 20 minutes before there was any break in the stop and go on the other side.

Appropos of nothing, here is a shot I took of Officer Cognac posing in front of the fabulous outdoor kitchen facilities at the Hawthorne, CA "cop shop." Take note of how young and well-rested he looks in this picture -- given his schedule, it ain't gonna happen again any time soon. http://forums.egullet.org/index.php?act=mo...md=si&img=62868

Those are lovely and, wouldn't you know, I just bought a roll of 100 which will doubtless last me well into the next postal rate increase.

I watched it. I'd be less than truthful if I didn't admit to being disappointed. Maybe my expectations for anything AB does are just unrealistically high. I'll give it another try, though.

Dinner sounds so good and I miss that market so much, I wish I were there already! I am planning something heirloomish and, although it flies in the face of my preferred 100-mile diet, I will be importing tomatoes from MO, to ensure we have enough. I'll augment them with whatever the locals have when we arrive, but am not leaving it to fate - plus I had to promise Osnav some in exchange for my room & board so I don't have to do the entire drive in one day. What an extortionist. Destroit and/or Tammylc, I was hoping to send the menu and pricing to the people who are hosting me in A2 to see if they might want to join us. Is that still an option or are we tapped-out for space? I haven't been in Bella Ciao in forever and can't really recall if there is a separate private dining area or if we'll essentially be taking over the restaurant. Please advise so I don't offer something I can't deliver. The most it would be is myself + 3 and, again, no idea of their schedules but not wanting to bring it up and then tell them they can't come (since I don't want to sleep on a park bench).

Update on Nara: it was to open with a charity event August 8 but I just noticed it's been postponed to August 22. The last time I peered through the window it looked like they still had a lot of work to do but I've opened restaurants and it always looks like mission impossible until the day comes when, miraculously, it happens. I noticed they have a little more info on their website than has been there for the past few months but the "contact us" email (info@) still bounces back undeliverable. The chef's name is Terry Barkley and there's a brief bio on him on the Harvesters event site (linked in first paragraph).

I'd have better luck training a Labrador, but thanks for the suggestion nonetheless.

They definitely win the aesthetically pleasing label competition. I would think the ketchup would taste better just because it came out of a less-boring bottle. "The Suburban family" conjures up a visual image of the Griswolds.

or dumbing down? ← Guess I illustrated my own point through misspelling, didn't I?

Reading the morning paper I was just wondering if the word "vegetable" is going to become extinct - at least in US English. The annoying "veggie" seems to have almost universally displaced it, even in semi-formal usage. Yet another sign of the dumming down. Count me in on all the other baby talk words, 'to die for' and bam. And after a bout of watching TFN for a while, I would almost llike to add the word "perfect." Have you ever tried to count how many times that word is used in a half-hour (really 23-minute) segment? The guiltiest are probably Giada, Tyler and Ina but really nearly everyone oversuses it.