moosnsqrl

OMG, if I had a nickel for every time I've used hotel pens as chopsticks to polish off my leftovers...you'd think I would learn and pack a pair in the ol' female equivalent of a Dopp Kit. The s.o. once ate with the handle of a hairbrush when he grabbed and dashed back to his room to catch a KU basketball game and didn't notice they hadn't packed chopsticks. Necessity is the mother of invention (with apologies to the late, great Frank Zappa and Ben Franklin, or whomever coined the phrase).

Ditto GG's comments -- the use of sweet/sour (agro-dolce) is a classic Italian prep for them and braising perfect. I recommend fussing with them as little as possible (in terms of peeling, removing root end) so they maintain their structural integrity throughout the braise. Mmmm.

Ah, yes. '02 was a fine year for pesto. We tried to lay it down and let it age but we just couldn't stay out of it. Never did have any willpower. Sadly, we also have the makings of a fine vertical tasting of western KS pheasant. I'm not sure even the wolves deserve (or would eat) that. Edited to add: Maybe I will serve it to Osnav this weekend.

Glad it worked out. I thought I might investigate some of the other markets (never having failed to find what I was looking for at al Habashi) but a cold has taken the wind out of my sails and limited my enthusiasm for non-essential activity. I did subsequently remember another Mediterranean market on Metcalf, a block or two north of 75th, on the east side of the street, tucked into a little strip mall. God, I LOVE googlelocal! I just found the exact spot, address, telephone etc without knowing the name, in about 15 seconds! Here it is for your future reference: Mediterranean Market Inc 7417 Metcalf Ave # B,Overland Park, KS (913) 722-7744

This has touched-upon a source of much guilt for me...I try to be very ecological and not waste energy (I drive a mini, I turn off lights like a depression survivor, I re-use e-v-e-r-y-thing in every creative way I can think of and there is more recycling awaiting transport in our house at any given time than product awaiting use!). That said, we are a household of two adult humans and two felines and we have two full-sized refrigerators within 20 feet of one another. When I consider my non-US bretheren, many of whom feed families of 4 or more with what we, in the US, consider an "under-sized" fridge, I feel horrible. But it enables me to take advantage of the seasons' bounties and have beverages at-the-ready for company. In spite of all of that space, our "main" refrigerator still looks like a "dig" (although not as bad as many of our friends' fridges...not to mention names, but Osnav leaps to mind). I'm relieved to know that we're not the only hoarders out there. And, in our defense, we got rid of our ancient, inefficient 2nd fridge, and both of ours are fuel-efficient.

The prices are below reasonable. As we were leaving I remarked that I didn't see how they could avoid raising them fairly soon, but I do applaud the effort to keep them down. Some of the tapas and apps are as low as $4 and the most expensive thing, as I recall is the larger of the KC Strips at $20. Their burgers and sandwiches are (again relying on my, um, whaddaya call it, memory) in the $6 range. Each of their sides (which I noted are markedly similar to the list of sides at 40 Sardines) is $2. While that may seem reasonable for 20 cents worth of potatoes or a green vegetable, knowing all of the overhead of a restaurant (rent, payroll, utilities, insurance, linens, breakage...to name but a few), there is really nothing that costs as little as $2. And, as I thought specifically of you when I read through the desserts, I believe the tour of chocolate is $10 and the apple-crumb thingie with cinnamon ice cream was around $6, so you'll have to give up 3 vegetables to have room -- and money -- for dessert.

I did the same thing to a stock pot last year and every time I get it out of the cabinet the s.o. says "I can't believe you took the label off, now it just looks stupid." I am on my way to the store now for goo gone AND a stain stick. With a little luck and elbow grease, I will have finally heard the end of it. Thanks to all -- now I can enjoy my beautiful pot.

Are you sure it's not just a misplaced love of shmalz?

My name is Judy and I am a klutz, too. Don't worry, you'll get over it. I don't know where you are but in these parts (midwest) the TJ Maxx and Marshall's stores inexplicably offer a pretty amazing array of kitchen stuff. Some of the prices are incredibly cheap; some are not much less than regular retail, so you should go there knowing what you're after and what it *should* cost. I saw a butter bell at one or the other recently for around $3 and almost bought it (even though I already have one) just because I knew they should be $20. So, if you have either of those nearby, you might give them a try. Otherwise dear ol' eBay or overstock.com. This is one of those things that I never dreamed I needed or wanted but, once I received one as a gift, I can no longer imagine life without one.

When Society member JoeWest was in town for Thanksgiving, he made me aware of a soon-to-be restaurant on 79th St in the quaint little stretch of old downtown Overland Park that reminds me of Main Street, Smalltown, Anywhere USA (diagonal parking, small shops you know the type). It's the dream of some of his fellow Broadmoor Tech alumni and it has come to fruition. Zeemanb noticed it had appeared on OpenTable and we hope to lunch there next week but an errand in the neighborhood found me there after work last night, and I couldn't resist the siren call. Sorry, Z, but I figured if anyone would understand, you would. They aren't officially open until Monday, Dec 26 (Boxing Day for those who celebrate it) but had a soft opening for invited guests and (at least 2 uninvited ones ). I was grateful that they allowed me to stay for a drink since I had planned to meet the s.o. there and was unable to reach him to invoke plan B. I started perusing the menu, then taking notes, which drew the attention of Chef Jonathan. After I reassured him I wasn't pirating but rather hoping to share with you, he graciously brought four tapas for us to try. The coriander-rubbed, seared rare tuna was perfect (and I think mine is darned good, so I don't praise others' lightly). It's served with seaweed salad artfully encased in a fried wonton "bowl." A great start. Next came two dishes: tempura-fried portobello mushrooms with a red chili dipping sauce and [essentially] an Insalata Caprese (they don't call it that) topped with some mache and a balsamic reduction. After a brief debate (s.o. thought the Caprese more delicate than the red chili; I think tempura, unlike revenge, is a dish best-served piping hot) I dove into the shrooms. I had been curious when I saw this on the menu -- I love funghi but these can be tricky because of the large amount of liquid they exude when cooked. Would this work? Would they be cooked but not soggy? In a word, YES. I dissected one trying to figure out how this was accomplished but resorted to asking the Chef, who patiently and lovingly explained how he had performed this miracle. The tempura batter was learned when he worked at Canoe (Atlanta GA). The Chef noticed that I had my purse-sized S&P mills on the bar and asked about them. I hadn't used them yet, but was getting them out in anticipation of the tomatoes in the Caprese. I felt like a school child admonished for putting ketchup on foie gras, so I promised I would taste first. I did and the S&P went back into their case. It, too, was perfect. He wisely uses Romas, the only decent tomato available this time of year. I can't wait until the OP Farmer's Market is in high gear and heirlooms grace this dish. I was pretty content at this point and the Mediterranean Hummus probably didn't get a fair shake. The texture was spot-on, it was attractively sprinkled with slivered black olives (presumably calamata) and feta crumbles. The pita wedges were fresh and good. I tend to order hummus only at MiddleEastern restos because I like it pretty full-on with garlic and lemon, and I don't blame anyone in a less-specialized environment for not loading it up in deference for those not concerned with repelling vampires. Entrees include crab cakes (in several forms), teriyaki grilled salmon, KC strip, rosemary dijon pork tenderloin. They also offer sandwiches (a signature burger, pork tender, BLT, turkey avocado club) and appetizers (white bean puree, artichoke spinach dip, chicken/peanut/lettuce wrap, shrimp cocktail, two kinds of wings). Lastly they have a good variety of coffees and some desserts that were tempting even to we who do not typically crave such things (a chocolate sampler and an apple crumble with cinnamon ice cream, among others). I didn't take notes on the wine list but will try to do better on my next visit. The decor is lovely, using a large salt water aquarium in both the front room and as the only wall of an upholstered bank of tables reminiscent of a "pit group" fashionable in family rooms in my youth. It's very comfy looking and sure to be a highly sought-after perch for the throngs that I am confident will find this place sooner than later. They have some multi-media visuals planned on several flat-screens (and may occasionally succumb to pressure for local sports). And when the heirlooms are in the Caprese, my enjoyment will be enhanced by the al fresco experience afforded by the "garage door" front, which is one of my favorite trends here in the midwest where the weather varies from paradisic to hellish. So there you have it. While visions of sugar plums are dancing in the heads of others, I will be looking past Christmas in anxious anticipation of another dose of Tonic.

No, I meant strange, just like I said. And stop calling me Shirley! OK, my apologies for veering off-topic. Please forgive.

Well put, racheld and I'm with you badiane -- I am happy to know I'm too young for anything these days! Edited to add: If you're in Chicago, beware of strange men driving PT Cruisers!

KC Media Digest for week of December 22-28, 2005 In the Kansas City Star Food Section Jill Wendholt Silva celebrates the Power of Peppermint. Lauren Chapin has some quick and easy ideas using locally available artisnal foods. In The Star's Preview Magazine Lauren Chapin reviews the newly revamped El Caribe and looks back fondly at her picks for the The Best of 2005. The Pitch Charles Ferruzza embarks on an archaeological exploration of the Plaza and discovers that he still "digs" the venerable Plaza III. And plans for Caliente have sadly cooled-off but The Crossroads will be the new home of Ryan Sciara (wine "freak" formerly of 40 Sardines and Tellers), who plans to open a designer food and wine boutique, The Cellar Rat Wine Merchant in March. Hurray (and hurry)! KCUR 89.3 FM The Food Critics and Walt take a holiday to make way for special programming. Happy Holidays from The Heartland and 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.

Curse you, Ruhlman, and Keller, too. I just finished Soul of a Chef and now, instead of just plopping a chicken in a pot with water and aromatics, I am obsessing over it, feeling that to do any less would be a dishonor to the chicken. I'm sure I will thank you (and TK) when it is time to sit down at the table, though.

All in good fun, I assure you. I'm certain a good time was had by all.

Welcome home, UE. There are actually many places that would have these items. Without knowing what part of the metro you are in, let me first offer-up Al Habashi Middle Eastern Grocery in the City Market (816.421.6727). If that's inconvenient or you are unable to find any of your needs there, let us know as there are others.

All is forgiven -- keep doing what you do so well and we'll keep talking about (and drooling over) it. Glad to see you pop your head up, though.

I'll take the ten points -- I need all I can get. Lucky you -- enjoy your time there and stay in-touch with us that we may live vicariously through you.

You know, basically, I am a little cheap and tawdry. Oddly though, I never feel that way. And a world where it's wrong to flirt with old ladies in return for corned beef and whiskey is not one that I wish to be a part of. ← If you'll re-read my post you'll see that the word "wrong" never comes into play. I just think you should hold out for, oh -- I don't know -- something better, or...oh, never mind. You're did right.

What we buy here has not been frozen but it may vary -- as I see upthread advice to leave the skin on but ours doesn't ever arrive with skin (not the farmed stuff, anyway, sometimes the wild does). I feel like I should resign my post, having gone all of this time without making my own gravlax. What a piker (sorry, bad fish pun). I will attend to this gaping hole in my culinary resume before the year is out or you may all fish-slap me. Thanks to all for great suggestions. I am torn between vodka and aquavit but the latter seems more authentic somehow, so will probably start there. Yum. I don't see any mention of caraway, which always leaps to mind when discussing aquavit. Any thoughts on why that is/is not a good idea?

Oh, man, dining with the Red Hat ladies deserves it's own thread! Joiei was visiting here (KC) a week ago and we ran into a gaggle of them -- we chose another area in the interest of being able to converse. I seem to be a magnet for them, especially when I travel, having run into them from Cape Cod to Vashon Island and all points in between. Girls just wanna have fun (at any age, apparently). I'm a little ashamed of Mayhaw Man, flirting shamelessly for corned beef sandwiches and 'strong drink'. Didn't you feel a little cheap and tawdry?

I like Yves products. They are from Canada and lately I've had difficulty finding some types, but their dogs, bologna, salami, pepperoni and Canadian Bacon are good. Morningstar Farms for veg burgers, black bean burgers, breakfast patties (I don't care for the links), crumbles and breakfast strips. Boca Smoked and Italian Sausages. The parent company of Morningstar Farms is Worthington and they make Chik Sticks and Stakelets (among other things) that we find satisfy that McNugget kind of craving more healthfully (whethere your omni or veg). Many, many of the products are lamentably bad so you are navigating a minefield. Be prepared to toss out a few dishes until you find what you like. I occasionally find some canned Asian products featuring wheat gluten (essentially seitan) in a kind of gravy/stir-fry sauce, and it really punches up an otherwise vegetarian wok, both in terms of protein and texture. And seitan, sliced thin and heated with your favorite bbq sauce, topped with caramelized onions and served on a bun will fool even hard-core carnivores, as long as you assemble it (it is visually not terribly convincing but we've served it to friends and they don't realize they're not eating a pork sandwich...and these are KC people). I stole that from Native Foods (Palm Springs).

My apologies. I was thinking of how I would react if I were dining there and that happened to me. No offense intended, just a reply to a question that was posed. It didn't appear to me, from the other replies (including jgm's to which I actually replied and from which I quoted), that this was limited to those living in France.

I am not French, I *do* get out and walk wherever I am, but walking is free and I can escape if I'm next to an ill-behaved child (or a child of ill-behaved parents, as I said). Yes, anyone with a 5- and 9-year-old would definitely be better off away from my bad vibes, so my moving to another table would be a win/win situation. I'm not going to tell you about my friends (French or otherwise) who agree with me, nor those who think I'm awful. I don't need back-up to reinforce my opinion, which is based on my own considerable (and, unfortunately, bad) experience.

This says it all for me. It's early in life to learn the lesson, but we all suffer in many ways because of the behavior of others. Your children may be more mature than many teens but due to past horrors (as jgm mentions) I would probably ask to be moved to another table the minute you were seated next to me. I know, I know, it's not fair -- but I didn't get this way overnight. It has taken years of suffering ill-behaved parents (don't blame the kids, let's give credit where it's due) to make me this hostile to the situation. If I were dining at Taillevent (or comprable) and saw a 5- and 9-year-old coming, I would not wait around to see if they happened to be exemplary. I would request an immediate transfer to ensure the enjoyment of the meal. Sorry. Hey, Jason, you're welcome. Now *I* am the bad 'guy'.