moosnsqrl

I agree, Z. It's frustrating enough to know just how much the 'luck of the draw' has to do with winning and losing, even *with* a definite set of rules and guidelines. At least you know what you're trying to achieve, basically, in terms of doneness and appearance and the taste factor is completely up to you. And if you don't think it's a crap shoot, talk to some of the past winners who, as you rightly pointed out, may go for years without winning, get on a hot-streak and win everything in sight and, just as quickly and inexplicably go cold again, without changing anything about their technique. Those who do it professionally are a different breed entirely; the rest of us, it's more about the trip than the destination and, if we place well or at least improve a little from time to time, we'll keep coming back. And have you ever heard the expression about biting the hand that feeds you?

No! Not you! Say it ain't so! Already happening...it's called Famous Dave's. You're just saying that because you don't have any trophies. Come to the 2nd Annual Puschek next fall. That's what it's all about...a Weber is the fanciest rig you'll see and except for the inevitable trash talking, no competition involved (except maybe quantity consumed and it's unofficial). And, please, it's "theirs" (possessive).

An old political term "silent majority" is coming to mind. Just because we don't flock to the places that post the big numbers, doesn't mean we don't count for anything! If you have weird utensils and condiments in your cubicle and are tired of people pointing at your food, wrinkling their noses and saying "eeewwww, what's THAT?" I want you to walk to your window right now, throw it open and shout with me "I'm mad as hell and I'm not going to take it anymore!" Oh, well, duh, of course your windows don't open. What was I thinking? Well, I think the writing is on the [cubicle - with an "i" in it] wall here. Please, if you're seriously interested in contributing to a cookbook (however/formal informal, depending on the level of interest in doing it and in publishing/distributing it) pm me and I'll make a distribution list and start the wheels turning. Maybe this should be the first title published by the soon-to-be-illustrous "eG" house. We have radio, we'll print books...and someday we will have a *real* food TV network featuring - gasp - people who know how to cook? There I go again...must keep feet on ground.

ChefCAG, I've heard the same about January revenues and happily so. I dread the dregs of the year for many reasons (post-holiday blues, short days, bad weather) and fearing the inevitable loss of a restaurant or two adds to the winter angst. It's been relatively mild and apparently people didn't go on a wild spending spree in December. That, coupled with the continual immigration of SoCal to JoCo add up to much more pleasant retail doldrums . That said, it looks like we could draw-in some foreign $$ from Tulsa, Springfield, Cleveland and Detroit and it's always fun to relieve them of their hard-earned wages (plus there is the ripple affect of hotel nights and rental cars to help pay for the 'big dig' downtown).

I haven't but we have decided we need to start sending someone from our competition team to the training at least annually, to ensure we know what the judges are being instructed to look for. An article in the KC Star on the day before the Open judging last year (at the Royal) reported that they were dismissing the smoke ring on ribs, for example, as being easily 'faked' and they also somewhat redefined what 'perfectly done' was (again, in the rib category). And, yes, there is a calendar of all the sanctioned events online. You could do one every weekend, I bet, if you were willing and able. I should also call attention to a new-ish BBQ event in KC-Metro area...it's held over Memorial Day and this will be the second year. It's called The Great American BBQ and they drew 180 entries to the innaugural event. It's run by some veterans of the Royal and there are some fun 'side' events in tandem with it (e.g. hot air balloon rally).

Jaymes, As you suspected, more like Taste of Chicago (only hotter and more humid, and in the suburbs, but who's counting?) than restaurant week. This is a good idea. I will pitch it to the powers that be at KC Originals. It's too late to bolster January's doldrums for this year but certainly bears consideration for future slow times.

First, welcome to the gang. You'll find them helpful, if ornery - a veritable font of knowledge on food & drink (present company excepted ) I have a friend who was tasked to do what you're doing, i.e. reintroduce some classic cocktails to a contemporary crowd. Here is a drink menu that he came up with for the purpose. I think the brief explanation or anecdote adds a certain something and might inspire someone to try something if they were sitting on the fence between that and the same old, same old. Good luck!

Wow, I can't believe you worked at the Del. Have you been back lately? I doubt it's changed much. Quite a leap from there to cooking w/Julia (or even John Malik )!

Looks like I'm the outsider on the lollipop guild thread here. I can't imagine trying to keep up the pace of a live cooking show, period, never mind worrying about falling off of something the entire time. I would have been taping the next show from my hospital bed and several thereafter on crutches. While we're discussing the vertically challenged, though...was Julia Child's kitchen (or were her kitchen sets) higher than average? When we do bbq contests we use folding tables with extending legs to accomodate heights ranging on our team from just over 5' to 6'4". Before the advent of those, someone was always pretty uncomfortable, one way or the other.

Actually it turns out that my s.o. was eating dinner there monthly a decade or so ago. He was glad to hear they're still going strong. Edited to fix klugie quote

Wow, I hope they don't drive Fred & Red out of business with this new-fangled stuff! Very interesting to hear of such innovative food coming out of that town. Surprising, too. Has there been any shift in demographic to support it? Did you visit with the owner/chef at all? Are they new in town? Just curious. Probably another thread, if you have the time to go more in-depth on what you tried there.

I know you want to hear from Sara, not me, but I had to share this picture because your question reminded me of it. A picture is worth a thousand words! A quick search located it on Sara's website: Sara & Julia It won't answer your question in inches but should give you some idea. And imagine, if Ms. Child's expertise and "aura" weren't initimidating enough, having her tower over you by a good two feet!

That's what makes shows of this kind great. ← Exactly, and I aniticipated that as part of the answer...the live element that we all enjoyed and spontaneous honesty about mis-steps or substituting ingredients kept it from being slick enough. They don't want trained chefs and don't want foibles...not much room in the middle for entertainment, is there? Too bad.

Sara, I enjoyed the shows where a viewer cooked along with you and shared their experiences. From your perspective, was that a successful idea? Something you would consider doing again if production challeges could be overcome? Thanks. Judy Edited because I changed questions mid-stream and didn't change the topic heading to reflect it.

Sara, I'm sorry but when I read this, part of me really wanted to see you go out in style...put on a really perky persona, make some really pedestrian, dumbed-down food, pronounce a lot of things wrong and giggle when you burn the food. But don't feel you must ruin your reputation to entertain me! Kidding aside, I think the move to PBS is a good one and more in keeping with your style, the direction of FTV and the natural order of things. And I think Sandy nailed-it: history/anthropology of whatever foods/ingredients you're focusing on, some technique and a pithy anecdote or two and I'm happy with a show. Thanks for "listening." Judy Jones

I made 'em today...thick-ish pasta sheets, cut into thinnish (1/4") strips with homemade chicken stock. Our local frozen variety (Reame's) being the gold standard...don't tell my grandmother but I like that cut a little better than the broader ones she taught me to make. We also had a staple growing up, when we were sick (stomach stuff, not a cold, wherein dairy products were verbotten), potato soup with "doodles." I've never heard anyone else refer to these but they were, essentially, little balls of dough (bigger than a pea, smaller than a grape) that were added to the potato soup. I still want them when I have the flu, but being the oldest surviving female in my family, I have to rally enough to make them for myself.

surely you are not trying to posit that Fresser didn't coin the term...that he isn't a leader among men...and eaters?

I have to side with the mater on this one. At risk of sounding like Seinfeld...what's up with Krisy Kreme donuts? They're not krispy [sic] they're not kremey [sic]?

Don't panic, UE...here is the story of Andre's in KC.

I've confessed to not having a sweet tooth so many times on this forum that I should recuse myself from this topic, but I do have to take treats to work from time to time and the sugar-hounds there always get excited when they see that I've been to Napoleon Bakery on Westport Road. They have filled the gap left when La Bonne Bouchee closed, for the midtown area IMHO. The have great breakfast and lunch fare, as well, and lovely loaves of bread.

After trying several options, I have a set of grinders from Sur la Table. They're approx 3 inches tall, 1 inch in diameter and fairly light weight. I keep them in one of those soft-sided, zippered glasses cases and they're in my purse if I am carrying one, or I use the handy belt clip so I am never without. People make fun of them when I first get them out, but generally end-up asking to borrow them. Who wouldn't rather have freshly ground sea salt and telicherry? Good living is still the best revenge.

If you were actually there, in the office, breathing the air, I'm not sure you would find Fresser as amusing as he is online. Think about it. So, has the orange reenactment been scheduled? I trust you'll have a film crew, color commentator, etc.

The Two Fat Ladies made a Shooter's Sandwich on their show once that I always intended to steal for a picnic. This recipe looks more simplified than I thought theirs was but in the interest of a timely response it was the best I could do. I would probably want to watch the show again for the 'real deal'.

We have a group of consultants from India who re-appear whenever there is a project on and I gained honorary membership when I took a couple of whiffs of their left-overs in the microwave one day and said "biriyani?" I guess that was the secret word/handshake.

Oh, if I had a nickel for every time I've whipped out my salt and pepper mills when dining with colleauges...then there's the condiment 'bar' I keep in the storage tower in my cubicle (extra virgin olive oil, balsamic vinegar, sea salt, pepper mill, 2 kinds of hot sauce, a variety of Italian broth cubes, ground cumin (for microwave popcorn), Old Bay, 4 teas (and T-Sacs for loose teas), the honey bear. Maybe they have a point...maybe I am obsessive. One summer day I HAD TO HAVE gazpacho and couldn't find any. Thank dog I work a 5-minute walk from the city market. Return to office with heirloom tomatoes, parsley, onion, bell pepper, cukes, (already had aforementioned condiments) and moments later I popped into the break room fridge a concoction that would make any Spaniard proud. Off to my conference call...one hour later, I retrieved it from the fridge and enjoyed urgently fresh gazpacho. I have threatened to write a cookbook "The Cubcle Gourmet." Any takers or contributers?