moosnsqrl

That's funny - I've been amused by the ever-increasing presence of patio furniture, grills, tiki torches and the like in the entryway to the Dillon's nearest us. I noticed a piece in the KC Star this morning talking about this initiative to attract WalMartians. I just can't imagine a time when I would drop by for a half-gallon of milk and buy something like that on-impulse and heaven knows I wouldn't plan to buy something like that from them - unless the quality improves over what I've seen to date. But when I look at the cookie-cutter, quickly (and presumably poorly) constructed subdivisions mushrooming up around that store, I can easily see someone moving in and, faced with an empty patio and friends on the way, dashing over and dropping a grand for a quick fix, plus some steaks to throw on the new grill. So they may know what they're doing after all. I'm struggling to imagine life without cannelini beans less than 10 miles from home. Are you sure? Do they not carry [at least] Progresso products in your neighborhood Dillons? Che brutta figura!

After years of searching, I have settled on this one from the July/August 1995 Saveur, modified with some of my notes. I've given this to many, many people who have also successfully used it, so it appears to be fairly adaptable to climate, oven variations, etc. Saveur Pizza Crust Recipe 1 7-gram packet active yeast 1-1/2 cups all-purpose flour 1-1/2 cups cake flour 1 tsp salt extra virgin olive oil 1/2 cup corn meal (to prevent crust from sticking to baker’s peel) ~1 cup water To prepare the crust: Dissolve yeast in ¼ cup lukewarm water in a bowl. Set aside until yeast begins to activate and foams a little (10 minutes). Combine flours and salt in a small bowl and sift together. Add 1 cup flour to yeast and mix well with wooden spoon or hands. Mix in 1/2 cup water and then add another cup of flour and continue to mix Add remaining cup flour, then gradually add in 1/4 cup water & mix well. The dough should be fairly soft and not too wet. Turn out dough on a lightly floured workspace and knead until it has a smooth, uniform texture - about 10 minutes. (Note: I do all of the above in a stand mixer; first with the mixing paddle then, after it comes together, I switch to the dough hook and let it do the kneading.) Divide into two even balls. Coat the inside of two bowls with a little bit of olive oil and then place dough in bowls. Cover with warm, damp towels. Let rise for 2 1/2 - 3 hours until doubled in size. To assemble and bake the pizza: Place baking stone in oven and preheat to 500 degrees. Punch down dough and flatten, either with a rolling pin or by hand. Sprinkle a little cornmeal on a baker’s peel or other flat surface. Apply sauce and toppings somewhat sparingly – if you overdo it with toppings the delicate, crunchy crust will be soggy. I like to spread sauce to the edge, then fold a half-inch or so to create an edge. Slide onto a baking stone to cook and cook for 8-12 minutes. Remove to a cooling rack for a few minutes before slicing.

You're so fair and balanced you could be on Fox News Sorry you had a disappointing meal but good of you to report it. I typically think of mushroom risotto as a side for something pretty robust - pork, beef or at least a halibut-type of fish. Strikes me as an odd pairing with delicate trout or salmon, too, FWIW.

Bumping to call to your attention a special event at Starker's Reserve. August 7 we'll be enjoying the Local Heirloom Vegetable Dinner, as interpreted by Chef John McClure. The format is 5 courses with wine pairings for a reasonable (assuming no plonk ) $75. By then all of the really good stuff should be plentiful and who can't use a new idea or three for the glut of tomatoes, squash, etc. that we long for ~9 months of the year and then curse in August and September? If you wish to discuss attending, please do so within the parameters of the forum policies

KC Media Digest for week of July 6 - July 12, 2006 In the Kansas City Star Food Section Janet Majure and Neil Salkind visit with the Armato family as they preserve (sorry) an old tradition. Jill Silva gave me the nudge I needed to get out the molds and sticks and make some fruity paletas. Lauren Chapin recommends the original wireless blackberries. In the Star's Preview Section Think I'll head directly to Lawrence for dinner tonight. Lauren Chapin and I seem to have 180-degree different dining experiences and that bodes well for me, as she found little to like at the new Pachamama's. Consistent with our track records, she also suffered a less-than-ideal lunch at Thomas, where I enjoyed a delicious soup and sandwich on my first outing. In The Star's Sports Section (yes, you read that right, Sports) Although the content is not available online currently, there is a nice piece about Mano Rafael, Chef-Owner of Le Fou Frog and the French fans gathering at the restaurant to watch <<Les Bleues>> in their quest for the World Cup championship in today's Sports (hard copy). In The Pitch Charles Ferruzza, a veteran breakfast participant on both sides of the counter, is beginning to warm-up to Eggtc. And back home again in Indiana, they've adopted a compromise on the smoking "situation" which suits non-breeders quite well but leaves adamant non-smokers and parents, well, fuming. In the Lawrence Journal World I am so verkelmpt I can barely continue to digest! The compound currently housing Yellow Sub and The Crossing (variously known throughout the years as the Rock Chalk, The Catfish, Norweigian Wood, etc, etc, etc.) is about to be dozed and turned into brick and steel condos. Is nothing sacred? And the Lawrence outlet of the venerable Hereford House is no more. Owners are in negotiations with a local group who would re-open it as Hereford House Bar and Tables. Loy Edge, if you're out there, you should probably get some scratch from them for 'borrowing' the name. On KCUR-FM The Food Critics once again join Walt Bodine tomorrow morning to chew the fat about the local dining scene. At 89.3 on your dial or go to www.kcur.org and click on Listen Live at 10am CDT. Present (an E-Zine) The July issue of Present is online at www.presentmagazine.com and features the latest installment of the 100-mile diet, plus a visit to the winelounge at bluestem. Also, in case you don't get enough email, Pete Dulin is sending out some very handy, informative reminders of upcoming events, including wine tastings, so you might want to sign-up for their mailing list. <><><><><> 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. <><><><><>

They're great but we were concerned that ours were in danger of drowning so we took the precaution of "shooting" the liquid contents shamelessly (and artlessly, I'm afraid, in retrospect, but we were caught-up in the moment). Oh dear! If you, the teetotaler, are falling out of your chair what hope is there for the rest of us? I believe Z's foie was accompanied by a carmelized red onion or shallot, in addition to all those cherries and some pepper. Either he or one of the staff will (no doubt) jump in to correct me if I am mistaken. And yes, the weather is outstanding - I'm inside working on my digest until it warms up a bit so I can go work in the garden. C'est bizarre.

First, thanks for all the info. Second, is the Diaphragm readily available? Under what moniker?

This isn't the impulsive collection, rather a broader bluestem post (maybe need to rename, Ronnie?) but I just enjoyed a more diminutive bstem experience in honor (if one can use the word honor in the same sentence) of Zeemanb's birthday. Ten degrees cooler and I would've worn black but never mind that. We (Z, MotherZ and I) shared some wonderful frites with garlic and parmesan accompanied by 3 dips: something with lots-o-horseradish, red pepper aioli and <<sauce Americain>>. Yum. I had their hot and sour soup (which still seems just wrong in that setting but it is ever so good). Z had (hold onto your hats, folks) fois, with cherries and something (luckily there was no pattern on the plate to begin with, otherwise it would've been history by the time he finished scraping and licking. . . had mother not been there I would've assumed he was raised by wolves) and mom had some of their addictive pea soup. Oh, and I had Kobe carpaccio (with brioche, mesclun and thinly shaved Parm). Not bad at all. They had a couple of foo-foo cocktails while I enjoyed a proper gibson and I left them debating whether or not escargot might be considered a dessert in the "light supper" format. Looking forward to the new, Beard House-inspired menu. We are fortunate to have this place in town and all the more-so with the more casual wine lounge, where one can nosh and slosh without a reservation (or attitude). I know they'll do KC proud in The Village.

Prather Ranch sells very tasty flatiron steaks, in strip form. The beef is certified organic, humanely raised, etc. This is some of the most pristine beef you can get. On the packaging, you'll even see information that tells you about the animal that the meat came from - and they don't mix meat from different animals in the same packaging. Beef is pasture-raised (grass-fed) and finished on organic hay, organic barley and organic rice. The flatirons can be cooked in 5 minutes. Very juicy, very tasty. I stop by their location in the San Francisco Ferry Building every week to pick up a couple of pounds of this steak. It's the only steak I buy regularly from them, partly because of the flavor/cost ratio, partly because it is less well-known and therefore usually available. By the way, if you want the best burger ever, buy some of their dry-aged ground beef. Again, they don't mix meat from different animals. Salt, pepper and a hot grill or pan, and you'll be in heaven! I hope this restores your faith! ← Faith in CA restored - complete loss of faith in my usually effective 'nose' for finding food. I did not stop at the Ferry Plaza for once (Rancho Gordo's fault - I was racing to see the last 30 seconds of his demo at the Napa Chef's market) or would undoubtedly have tripped over the Prather version. I have had their meat before and it is wonderful. Ah well. If you had seen some of the places I looked, I promise you would have been surprised as well, though. They certainly seemed like they would/should have just about anything the heart, er, stomach, might desire.

Well, while that is frustrating I am at least relieved that my sense of balance vis-a-vis CA and food has been restored. I must have just been in all of the wrong places. But my friends all up and down the coast are grilling fools and they weren't familiar with them either, nor were the numerous butchers I chatted up. Oh well, I must've just been in the wrong "pockets." An explanation of the cut can be found here. Edited to fix quotes.

Having enjoyed flatirons in restaurants, I've been pleased to find them at the grocery for the last couple of months. On a recent trip to California I intended to grill them in several locations ranging from Huntington Beach to Calistoga, but was never able to locate one - either in regular groceries or from (no less than 5!) butcher shops. I know they were co-developed by the U of NE and somewhere in FL (Miami?), so I guess I shouldn't be too surprised that we're kind of early adopters here but I am so accustomed to being able to find virtually anything in the way of food/drink on the left coast. I even entered into conversations with butchers at some of the shops, explaining what the cut is, where it comes from but they had never even heard of it, let alone knowing how to produce one. I'm a little surprised because I see them on restaurant menus, so any idea why the retailers haven't picked up on it?

Hey, Wench, are you implying that Johnny's is not haute cuisine? Generations of KU students beg to differ! I hope they don't start serving their famous burgers on batards, though. That would be a travesty

If Annapolis is in the mix, Chick 'n Ruth's and Cantler's - if they've not been done to death.

I think that'll do it. I'll let ya know how they turn out. Thanks mucho!

Does anyone have a recipe for anything approximating Zabar's fresh pickles? I scored some fabulous baby cukes this morning and they're begging to be turned into fresh (uncooked, minimally processed) pickles like the ones they sell. I have The Joy of Pickling but none of the recipes in it look like they would yield anything similar. TIA if someone can help me give them the treatment they so richly deserve.

How did I just know that there would be a bunch of food geeks up before 6 on a holiday Saturday talking about what they're going to cook all weekend? Gotta love eG. Rancho *is* crazy and self-serving but he also happens to be right (in this case). I prefer spicy beans to the sweet, baked variety because all of the sweetness in hot weather just gets cloying on my palate. But there must be beans. Maybe a corn and black bean relish kinda thing (did I mention it's hot here?). Slaw, too. I know it's not traditional but I like to put fresh dill in it - again, it's a refreshment factor that cuts through some of the dominant bbq-related sauces and spices. And now that I have Chilehead and Zeemanb's nearly-award-winning potato recipe, I'll probably add that. Try a savory granita-style ice (melon is nice right now) for dessert that's tasty, refreshing and actually good for you after that 10 pounds of meat. Enjoy! Edited: Oops, looks like Daniel and I are the lone early risers - just noticed everyone else was from last night.

I'm on my way out the door to Costco for holiday supplies and figured I'd grab a dog there for lunch. Having looked at this menu, I'm not sure that's going to cut the mustard now

I wouldn't argue with the other comments about "big crock w/rack" but, if your goal is to have some semblance of bbq awaiting you at the end of the day, this looks like it would do the trick. I wonder if you could use a metal "smoke" box, made to create smoke using a gas grill, in it? Rival is (or was once, anyway) HQd in Kansas City so it's a little surprising it took this long for this product to evolve. My curiosity just led me to the Rival website where they suggest using liquid smoke. I don't care for the after-taste/mouthfeel that it imparts so I sent them an email inquiring if they had ever tried using a smoke box (yes, I need to get a life, but it's a bbq thing). I'll post the reply.

KC Media Digest for week of June 29-July 5, 2006 In the Kansas City Star Food Section Janet Majure and Neil Salkind remind us of one of the simple joys of summer, frozen treats. Jill Silva's only slightly less-cool with her yogurt and berries. Some "borrowed" content from Cooks Illustrated and Steve Raichlen is also available on The Star's website, to help you brush-up on your holiday grilling skills In the Star's Preview Section Lauren Chapin checks out the now-chef-owned Cafe Maison Also, if you scroll to the bottom of this review, there is a blurb about the Missouri wine laws and the take-home bags (previously discussed on our forum by a couple of the local restaurateurs, in more civil times). It appears this option is under-utilized so don't forget, the next time you order that second bottle and immediately wonder what you were thinking, that you can take it with you. In the print version there was also a review of One80 in Westport. It's not posted online at this time but I will add it if/when it becomes available. If you haven't tried this place, they do have some interesting dishes and very attractive happy hour specials, in addition to their primo location and hip vibe. In this week's Pitch Charles Ferruzza dons his beret and visits Patrick Quillac's latest venture, Cassis. Like our own Katie Nell, he found a lot to like about it. And, in My Big Fat Mouth he laments his second language selection but enjoys Sabor Centro Americano. <><><><><> 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 think bananas should be the next to go. Think of all the vaudevillians who suffered injury needlessly because of those treacherous peels!

I'm not brave enough to make a "best of" statement, but if the cracks in the spine and the stains on the pages of my copy are any indication, it's certainly near the top of the list. If you haven't tried making panisses, either traditionally or her Indian version, you still have at least two undiscovered treats awaiting you.

and... I used to think the New Yorker was as infallible as the Pope. I've learned recently that it does make mistakes. It just doesn't run corrections. ← As my S.O. is fond of saying, "never let the facts get in the way of a good story."

Central West End or Delmar Loop (U City) would provide you with most of that in a walkable format. Edited to add: consider Riddle's Penultimate for a meal (lunch or dinner); wine-friendly, good food.

I have some favorite spots in Big Sur/Carmel. They are resorts, so the locals will probably not echo my recs but I stand by them as destination/occasion restaurants, if that's what you're after versus local color. Both offer delightful locations, views, etc. Sierra Mar at Post Ranch (Big Sur) Bernardus (Carmel Valley) Also, in Big Sur and less toney, Deetjen's restaurant serves first those staying there but typically you can get a table and the homey ambience is hard to beat, plus the food is primo quality.

You should ask your green grocer to gut your produce for you at the market.