moosnsqrl

Being something of a Kansas relic myself (yes, I'm afraid it's true...I ate at the original Pizza Hut) I was a little afraid of finding my own picture so I was slow to respond to your challenge. I haven't dug too deeply yet but I did find a few interesting things on the Hysterical Society website that are food-ish. I'm much too lazy to provide separate links but all of these can be found on the Cool Thing Archive: wooden brewer's clogs (from an early competitor of Anheuser-Busch, pre-Prohibition of course) an old lunch cart made from a baby buggy promotional giveaway items from White Castle and Pizza Hut (and a link to Harvey House page) one of the original CocaCola machines made by Vendo of Kansas City I don't believe there is, in fact, any marker on the original White Castle site, and the Pizza Hut site is probably under pavement as, unfortunately the original Stroud's will be soon. I hope the Arthur Bryant's folks can prevent that venerable institution of BBQ, oft visited by presidents, from ever being bulldozed. Thanks for the interesting topic. If I come across anything else I'll add it later. Oh, and California has a wealth of monuments to food...it's just that they're all still in business (Knott's, Tadich, Tiny Naylor's, dozens of coffee houses in the googie style like Pan's, the towns of Gilroy and Castroville, Cannery Row in Monterey, the old winery that houses the CIA's Greystone campus).

In some translation programs, "hors d'oeuvres" means "out of work" (as in "jobless"). So, if you're dining in the restaurant where you work and your server is an ESL student given to literal translation, you might wan to go with the soup.

Nor do they get stale, so the entire episode could have been averted had the bagels been replaced with report folders. I'm not sure about the nutrition profile, though I suspect they would have comprable fiber content. I think the bagel would have a slight edge in aerodynamics, though.

My s.o. was reading the newspaper highlights aloud to me (yes, it drives me crazy but we all have our idiosyncracies) and I perked up my ears when I heard him say that 3000+ (I forget the exact number) persons were still unaccounted for after Katrina. It took a minute for that to soak in; after a few comparisons came to mind and I began to fathom just how significant that number is, I wondered how I had missed the article. "What page is that on?" I asked him. He looked to the bottom of the page and replied "page 6." Thanks to Mayhaw Man, joiei and all the rest for keeping this on our front page. I think you may have inspired us to re-route our vacation plans for this year and laissez les bon temps roulez with our courageous neighbors to the south. You guys rock (& bowl )!

KC Media Digest for week of January 19-25, 2006 In the Kansas City Star Food Section Anne Brockhoff highlights Bread of Life bakery where fresh, natural ingredients and hard work have been a recipe for success. Jill Wendholt Silva posits that poaching is sexy. Lauren Chapin reviews Paula Wolfert's The Cooking of Southwest France In The Star's Preview Magazine Lauren Chapin visits the Jerusalem Bakery's buffet ...and well as my current favorite breakfast spot Tienda Casa Paloma. In The Pitch Charles Ferruzza was hoping for a thrilla in Manila. But he has big praise for tiny Antojitos Mexicanos Tierra Caliente in KCK. ....and stay tuned for next week's visit to SO: Redux; rumor has it the food was good but the entertainment stold the show. eKC Mike Taylor visits 54th Street Grill and Bar. Lawrence (KS) Journal World Local cookbook author and TV host, Jayni Carey, teams up with an area principal for some super Superbowl snacks. Addendum: A few items in The Star's Friday Business section escaped my attention when I posted this week's media digest. David Wagner, Managing Partner of Lidia's since its inception, is leaving. Not mentioned in the article but duly noted by the faithful, including yours truly, is the departure of long-time GM Alexis Ganzer. He is pursuing a career with a local wine distributor in the hope of spending more time with his young family. I wish him the best and know that the restaurant will continue in the capable hands of Jason and Dan. Jazz has closed their northland location; well, actually they moved it farther north - to Omaha. Fleeing escalating, Plaza-type rental rates, they cited increased competition in the area as a factor. Heads-up to the recently active Omaha tasters - you will have a new destination soon. The Olathe Jazz previously relocated to Columbia, MO. D'Bronx has a new managing partner which the Blooms hope will allow them to focus on food, which they do very well indeed, IMHO. Read all about it here. <><><><><> 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. <><><><><>

Aesthetically, glassine tied with jute or raffia...something 'natural' would probably appeal to the market crowd. As sparrowgrass says, check the health requirements before you do anything since they could totally up-end your best-laid plans. I informally have "farmer appreciation day" late in the fall and take treats to the growers who have worked so hard and risen so early to feed me all year. One year I took decorated cookies from a nearby bakery and they were such a hit, I could have sold a million of them. Since I was buying them for farmers, I selected cookies that depicted produce (ears of corn, pumpkins, strawberries); this bakery does such a good job that they're very visually appealing. They were sitting around on the tables of my favorite farmers as they sold their produce throughout the morning and everyone kept asking them where they came from.

Thanks so much for reporting back. It sounds like a good, if emotionally trying, trip back "home." I am always touched by the reports coming out of NOLA. This morning on NPR there was a story of a family returning back home that I had planned to post/share with this board. upside-down purple car

Chris, You're going to look like a genius on the judge's panel after the lamb debacle (not that you wouldn't have before, mind you, but...).

I liked him until I witnessed him, with an entourage, at a restaurant in LA. I suppose such behavior is to be expected there but it really appeared to be a cry for attention from a wannabe celeb. Sad.

So, are we to believe that e-v-e-r-y-o-n-e who knows a-n-y-t-h-i-n-g about food was busy the day they taped? Sometimes I think they sit around the offices and brainstorm about how they can further screw-up what was once a reasonable concept. I suppose it's too much to hope that someone will start an "HBO of gastronomy" with quality, original programming.

There's one on a paper plate over by the printer even as we "speak." I'll scan it and email it to you.

How did I know that was coming? I'm not the arbiter of what is/is not a chain but in my own philosophy: they are locally based, the restaurants each have their own, unique menu (Red Robin excepted, apparently...I've not been to one), the food is prepared on-premise from fresh ingredients. I have always thought they were kind of the KC version of lettuceentertainyou and, if that's a chain, I guess I'll have to stop eating at Tru, Everest et al. or lobby for a redefinition.

I had the same problem...the s.o. flipped over to the game during the judge intros so I was flying blind as well. It was like a flashback to the ditzy actresses on ICJ. They truly hadn't a clue and were clearly queasy at the mere thought of eating lamb in most of its forms, never mind having any worthy insight into the preparation. Even IC Flail was just laughing at them - not with them - when he was presenting his dishes. And the perfunctory hug/pat on the back after Flay was announced the winner was accompanied by a brief exchange which, I assumed, went something like "ignorant fools" (only probably more colloquial). Just when you thought they couldn't sink any lower...battle "cheesecake"

From the San Francisco Business Journal: Inertia Beverage Group

Funny, I had a strong cheese aroma in my car and I didn't think I would ever get rid of it! All of my efforts failed and it finally just dissipated. I love cheese, but... edited to fix the quote

Katie, here's an exercise to help you build-up your "chain detection" skills. I just noticed this list of 9 new tenants announced for the already-over-the-top Legends at Village West. Some are not restos, so they're "gimmes," but let's see how you do on the rest. From the KC Business Journal: Hash House a Go Go, Margarita Mama's, Harry and David, Cantina #1, Panera Bread, Estee Lauder, The Buckle, Ultra Diamonds and Culver's And I am sure that Ronnie, our ever-suffering moderator, will be delighted that we have some new horses to flog. I have to do some research but I think we're getting close to "longest thread not counting Alinea" and such a worthy topic!

My info is quite old but I literally had a sensory flashback when I saw your post. I had some memorable scallops there. I'm sure tammy or someone in the area will provide more contemporary info. Bon app!

Have you noticed the "wild caught shrimp" marketing efforts (the last 18 months or so)? They are trying to re-educate consumers, now that the market share is so large, about the virtues of the products netted from our own waters versus the cheaper, often farmed product shipped from [mostly] Asia and South America. A number of chefs have taken up the cause as well. I have to admit I had become lacadaisical about investigating the source. I'm not sure the ecological ramifications of one type or the other but am confident that someone will illuminate us.

Did you miss my pathetic tale upthread about subsisting on homemade pasta with a mere splash of olive oil (domestic, at that) and a sprinkling of cheese? Actually that reminds me of an amusing anecdote. We were discussing (what else?) food and restaurants last evening when my s.o. made the unfortunate statement "...I mean, you wouldn't want to eat at bluestem every night..." Another Society member and I, in unison (and probably more loudly than the distance between us really required, now that I think of it in the light of day), promptly set him straight on the blasphemous nature of his unfortunate utterance. Heh, heh...bet he won't say anything that crazy around us again. Imagine!

First of all, he didn't look even a little bit afraid. Second, had we been in one of your favoritest [sic] chain places, do you think for a moment the chef (or anyone) would have taken the time and trouble to work off of the menu to accomodate someone's wishes? Third, that was not thrown-together; it was well conceived and nicely presented and you owe Cody an apology. That's probably because it has never happened before (nor will it likely ever happen again).

I said I wouldn't go back if it were a condition of employment but, if you told me Alexander Petrovsky might happen by, that would be a different story.

How well I know the feeling; I involuntarily winced when I read this. I almost had to buy an extra seat on the plane for the vinegar-mothering crock I *had* to buy in Calistoga. Speaking of which, Jeff and Sally Manfredi make some fun stuff (is that like advertising KetelOne in an AA forum? Sorry!). Put me down for a dozen croissants. Edited to delete an extra /quote tag.

And you call yourself a tableware addict...how could you have overlooked two such obvious opportunities?

Katie, You slipped this under my radar. So now the tables have turned and I'm abnormal because I won't eat at chains? LOL. I guess it's true...the best defense is a good offense.

We may need to form a support sub-group for mise en place bowls and another for pet dishes. Sign me up for both and, depending on the extent of your "problem" I should probably chair the mise one.