moosnsqrl

Corn, sure, although the folks in Iowa, Illinois and Nebraska might take exception to our claiming it as Kansan I think bison and indigenous fish and fowl (pheasant is certainly a mainstay out west, where thousands flock (sorry) each year for the opening day of hunting season. We're known as the wheat state but that's because the eastern European settlers brought it with them and it was one of the few things that would grow here, so we're back to the immigrant-foods theory. So the "three sisters" of the native Americans (corn, beans, squash), together with the area fauna, are probably about it until you factor in the immigrants.

Tammy, You seem to have thought of almost everything, but . . . [you could feel that coming, couldn't your?] will there be a tattoo artist present so we can all get some food-related ink? I mean, c'mon, anyone can buy a t-shirt, but nothing says "I care" like a Heartland, eG tat!

OMG does this thread (and Jason's pics) dredge up old memories. We had a place called "Diamond Head" in Wichita (it was, oddly, adjacent to a bizarre disco-y club called The Wild Hare" in what we would now call a strip mall on south Seneca. In any case, they had the BEST food and the BEST service in town, bar none. They literally ran (surreptitiously) from table to table, ensuring that we never wanted for anything. The food, and the "umbrella" drinks were outstanding; very much the midwestern Trader Vics. And they had the requisite faux volcano which spewed steam periodically. Ah, what memories!

And you have to be able to ignore all of those damned quotation marks! But your caveat is exactly why I've never really lent any credence to it. I get the survey, I do complete it and I believe they sent me a free copy for participating (although I couldn't tell you where it is - probably recycled). But the fact that I could just say anything about any restaurant without having eaten there [i don't, but. . .] is kind of scary.

I, too, returned there this week for the first time in months. It has clearly become more bar than restaurant (there was a big singles group meeting the night we were there, leading to some amusement on our part since we were having a business meeting and not planning on being hit-on ). We also had the tuna - apart from the slicing (ours was fine) my take was the same. I didn't try the wonton, expecting that it was more of a serving vessel than part of the dish; I do love their seaweed, though. We were curious where they're getting it? I had the tempura battered portobello and I still found it well executed. My colleague had fried mozzarella and enjoyed it (although I think he was expecting the regular bar food version and this at least appeared to be fresh mozzarella rather than the pasturized, processed kind). Jon was there but I didn't try to visit with him. I would have to think he's disappointed that it has evolved into more of a hip night spot. Joiei and I tried to have lunch there back in May before I realized they had stopped serving lunch and opening at 5. I guess that should've been my clue that it's a club now, essentially. Oh, and I've long been bothered by being "advertised at" in the restroom, but tried to tell myself that those dollars of revenue might make the difference to an independent during lean months. But the TV version kicked it back up near the top of my annoyance list.

I have to say that I never even look at the stars/ratings, so it's been interesting to me to read others' thoughts about them. The disappointment that I voiced was more about quantity and quality of information. I've enjoyed the glimpse into how the working chefs feel about all of this, though. And I agree with UE on the general inconsistency - whether or not you ever agree with a critic (Bruni being a good example, since so many people pointedly do NOT agree with him), at least if you can benchmark against a review it is of value. And I, too, do not feel that's possible with Lauren's column. I'm surprised also to think that anyone takes Zagat seriously. I guess, from an economic perspective, it can have an affect on how much out of town traffic you get coming through your door, but in terms of actual quality it's like letting fans vote on who plays in the all star game. Oh, wait, they do that, too. Rather than this being a "bashing" of Lauren (or any reviewer) though, what I was trying to express is this: I love the whole culture of food and restaurants. Every Wednesday and Thursday morning I wake up and run down to get the newspaper like a kid on Christmas morning. And nine times out of ten, I feel like I got a new pair of slippers instead of a shiny new bike. At least I can read the Times (both NY and LA), the Trib and the "Chronic" and dream, thanks to technology. When I was at the Hollywood Farmer's Market a few weeks ago, it was interesting to witness a couple of the cognoscenti from that area discussing the Times critics. It was kind of like listening to Red Sox fans prior to 2004, so I guess we're not the only ones who keep hoping and trying to believe.

I wasn't smitting [sic] them because I disagree. I just think the general quantity and quality of writing is disappointing. Joe's earlier comment about the "all beef" review is an example. Recently the comment about Taj Palace not having the usual, boring chicken and vegetables but then nearly all of the dishes sampled were - chicken and vegetables. Some years ago in a March timeframe "best of," appearing just after a statement that seasonal, fresh ingredients were one of the criteria for reviews, the "best vegetable dish" of the year was an asparagus offering from a restaurant that had only been open since around September. I hope most chefs don't live or die by reviews (although their businesses might) but if you'd made a truly fresh seasonal vegetable dish and had it trumped by out-of-season asparagus, I'd think it would be frustrating. I have mentioned in digests that our experiences seem to be quite different, so I can see why you might have thought it was about not agreeing, but that really wasn't my point. Also, not Lauren's fault but the Star in general, she is the only reviewer, so only one (and a half, if you count cheap eats or the feature bit) restaurant is reviewed weekly, which leaves a lot to be desire, IMHO. I realize we're not as big as LA or NYC but there is a lot happening on the food scene and I do wish the increase in activity - and quality - were reflected proportionally in the press. I hope that explains my previous statement a little better.

No apology necessary, Joe. I am glad UE started this thread because many of us have been having the conversation offline and it's really more honorable to be open and above-board with our criticism of her criticism. My view of the KC dining scene is that chefs and owners have really stepped things up and I don't think the press has kept pace. Believe me, when I try to ferret-out interesting stuff for the media digest every week, it is increasing obvious (and painful!) that the online folks are evolving and the print crowd, sadly, is not (with some exceptions; ok, an exception). I don't want to start a war like the one in Canada, where the local reviewer literally attacked the eG community for praising a local chef who opened a new restaurant; I don't think it's productive. But it's a rare week when I don't get a complaint about the lack of professionalism in food writing and restaurant reviewing in KC. I have no indication that they even lurk on eG but, if they do, I wish some of the print folks would speak up and begin an exchange of ideas and information so we can better understand what is holding them back. It's sadly a disservice to the talent we have in our kitchens now.

but of course!

Some friends of mine traveled the state, visiting with real home cooks, to answer that very question. Their findings (many of which I have tried and can personally recommend) are in The Kansas Cookbook. I can't remember seeing a soup can recipe in the book, but surely there is one in there somewhere

KC Media Digest for week of July 13 - July 19, 2006 In the Kansas City Star Food Section Move over Dept of Homeland Security, Jill Silva says there's a new color code in town. Anne Brockhoff reminds us that high summer is limoncello season. Janet Majure's Come Into My Kitchen offers the flavor of cannoli but with a healthful twist. In the Star's Preview Section Lauren Chapin sings the blues in the night when she finds the quality at Winslow's BBQ in the City Market crescendos at lunch. But she has ragas of praise for the latest iteration of "the Indian restaurant on 39th Street,"Taj Palace. In The Pitch Charles Ferruzza casts his net north of the river to report on The Jumpin' Catfish. And profiles long-time caterer and somewhat legendary Robert Salsman. In the Lawrence Journal World Tonight kicks off Salut!, three days of wine-focused events benefitting Cottonwood. In Ingram's Magazine Chris Becicka reminds us that the little Brookside neighborhood gem, Aixois is still serving solid French food. Happy Bastille Day, Kansas City! <><><><><> 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. <><><><><>

That is the subtitle of a book published by the KCBS - I am unaware of any trend toward early morning 'cue (although I'm sure there is someone doing it, somewhere in town, on any given morning).

That would be Susan - she has been a friend for nearly 20 years, has graced many, many bars about town, and is a treasure. If I had an ink and paper pulpit, she would get a feature.

So I guess I just need to be more difficult to get what I want at your place? Oh, wait, I couldn't be more difficult. I guess I was just ahead of the curve.

A writer whose surname is Ruhlman Thought going to CIA would be cool, man But his trip to Hyde Park Would prove more than a lark And now he's a food-writing fool, man. OK, I'm not proud of it but seemed like Michael deserved equal time

I think I've made my feelings about chains abundantly clear on these boards. I will, however, point out that it's telling when the monkfish and I agree so strongly about something.

Just did - sorry, that little detail had escaped my attention.

hmmm indeed. Something tells me there will be bacon bits (at least) involved. Tammy, as I am late in joining this expedition, perhaps you can assign me to something? Or I can pick Steven up if he doesn't have much luggage or an aversion to high speeds.

I have a framed poster on my office wall "Contributions of Native Americans - Edibles." It was published by William Rieske, Historic Indian Publishers of SLC, UT - I'll leave it to the academicians and/or historians on the boards to weigh-in on the reliability of that source - I just bought the poster because I liked it. In any case, pictured and listed on it are the following foods: squash, pumpkins, melons, peanuts, papaya, turnips, beets, mushrooms, strawberries, blackberries, raspberry, loganberry, persimmons, cherries, elderberries, chokecherries, grapes, cucumbers, tapioca, wintergreen, buckwheat, maple syrup, wild rice, vanilla, sassafrass, beans (green, wide pod, yellow, dried varieties), paprika, red pepper, cocoa, maple sugar, pistacho nuts, sunflower seeds, cashew nuts, pine nuts, cranberries, pimentos, bay leaves, blueberries, huckleberries, tobacco, sapadilla, prickly pear, hops, palm and palmetto, gooseerry, edible gourds, light walnut, black walnut, hickory nut, chestnut, beechnut, pecan, crab apple, avocados, corn/maize/popcorn, potatoes, peppers, sweet potato/yam, tomatoes. Whew. Thanks, Native Americans!

OK, I'm in. I will bring some *real* tomatoes (I've lived in IL and MI and don't even try to tell me you know from tomatos ). And whatever else I can hunt and gather between KC and A2. Can't wait to meet the other HLand food geeks and visit Washtenaw Co.!

OK, how 'bout this. There once was a Chef named Bourdain Whose age in the kitchen caused pain So he took to writing Folks found it exciting and now royalties fall down like rain.

Our cats demand petting, those two So we've nicknamed them Kobe and Wagyu When they're fattened and tender We think they will render A gourmet, upscale feline stew Sorry. Needless to say, I'm kidding. Please address complaints to Fat Guy - he started it Edited to make sense.

I googled the company on the visible label and they're into phytocosmetics. They have a Canada presence (so maybe someone up there is familiar with their products and could assist?) but here is a thumbnail clip about them from an online list of companies: Italy PREPARING AND PACKING OF AROMATIC HERBS: an dother products TISANES, INFUSIONS, TEAS, COFFEE, SPICES, HONEY, POLLEN, ESSENTIAL OILS Importer/distribuitor/ So jhirshon's guess is probably on the money.

Or to pay an outrageous premium to Oscar Mayer for tiny portions of their bologna paired with dull cheese and a few crackers. Until I became adult enough to have a freezer with an ice maker, I seemed to be the only roommate/housemate I ever had (and there were many) who knew how to work ice cube trays, so I can see a huge market for those, especially in college towns. This would surely make Mama Fresser happy as well.

Don't know about the legacy but it is worth consideration. What I envision happening after I'm gone is a bunch of people standing around trying to decide where, what, when and how to eat and, without me there (res #s in cell phone, encyclopedic grasp of what's good right now and where to find it, and generally with some craving/opinion to posit if no one else has any strong preference, plus ever-present list of new places I'm dying to try). I hope someone steps up and they don't end up at Applebee's. I'm kidding. They wouldn't do that for fear that I would come back to haunt them.