moosnsqrl

She is welcome to send it to me, if that will help solve the problem. PM me if she wants my address.

I think you need to cut them down to size as recommended above, sear briefly, and finish more slowly. Marinating will help to some degree but it's difficult to cook a thick steak to that degree of doneness without drying it out. You can cook them whole and then slice and drizzle with really quality olive oil (or sesame oil, or hot pepper oil, or...) at plating time to mitigate the dryness to some extent. I face this a lot because I like mine really thick, really hot-seared, and quite rare but my S.O. prefers something more like what you're talking about. It is a challenge and my batting average is only around 666 on it, but I figure if he wants it that well-done, he has to live with the risk. Thanks for starting the thread; I'm still looking for the fool-proof method as well. Isn't it great to have a thousand experienced cooks/chefs on your coaching staff? I wonder how many meals/$$$ worth of quality ingredients have been saved by The Society? Quite a few here at the Moose & Squirell Lodge.

I love Duff's, too. I swear I've had the same waiter there for 20+ years -- I can't think of his name but he looks like a former co-worker of mine so I've always recognized him and he's been there forever. Also like Riddles Penultimate on the DelMar Loop but haven't been there in a long time. Perhaps a local can tell me if it's still reliable? Lastly, Zeemanb posted a rave review of Iron Barley a few weeks ago.

... holy cow! That's gonna kill germs and anyone else in a four state radius ... viva Allium sativum! ← Yes, it's a lot, but no one wants to come near you when you have a cold anyway, so what better time to eat all of the garlic you want?

There's an Italian place here in KC that makes a killer garlic soup. It has multiple health benefits and I find, no matter how congested or taste-less I am, I can actually detect some flavor in it. I found a recipe that looks like it might result in something similar to my favorite remedy. Feel better! One of my houseguests is hacking and wheezing so I'll probably be joining you soon

This reminds me of SoCal breakfast/lunch/dinner places that serve all 3 all day long. We crawl in there after a rough night on the beach and they hand us menus that we can barely lift, let alone digest (pardon the pun). But the high volume places sell enough of all of those things that they're actually quite good most of the time and there are times I'm grateful for the variety, otherwise we would never be able to decide where to go. I'm thinking of the Harbor House in Sunset Beach, Kinda L'Haina (sp?) in Seal Beach and the like. If you're in Ann Arbor and not hell-bent on Zingerman's, try a meatloaf sandwich at Casey's Tavern. You may have to rethink the 'don't order meatloaf in a restaurant' adage. But the KISS rule for menus is still the best, IMHO. Although this doesn't meet the criterion of telling how the food is prepared, I like the simple list of ingredients concept (as pasted below, no way to link to it, I'm afraid). Main Course Alaskan King Salmon, Braised Pork, Potato Noodles, Local Beets, Horseradish Emulsion Hake, Seven Vegetables, Pistachio, Saffron, Lemon Verbena Campo Lindo Hen, Summer Squash Risotto, Parmesan, Corn Emulsion Alaskan Halibut, Artichokes, Fava Beans, Fingerlings, Olives, Whipped Fumet Scallops, Garlic Milk, Wide Noodles, Snap Peas, Spinach Veal Rib Chop, Heirloom Peppers, Spring Garlic Confit, Potato Beignets Berkshire Pork Loin, Glazed Turnips, Crispy Gnocchi, Smoky Garlic Vinaigrette Wagyu Beef Sirloin, Oyster Mushrooms, “Mirepoix”, Brown Butter

I like Tito's Hand-made Vodka from Austin.

Absolutely! It can, it will, it must! JW, you're playing right into my hand. Our fearless midwestern leader, Ronnie Suburban, and I are 'brainstorming' (OK, not so much a storm as scattered showers, but we're trying) ideas to inspire the KC-area Society members to pick up the pace as our food scene teems with excitement and growth. Stay tuned for a new, KC-centric media digest and more. Above all, if you have friends (especially in the KC Metro area) or colleagues who share your love of food, arts and letters, please direct them to eGullet. Feel free to forward any ideas you have via PM to make this site a vibrant force. Thanks for the evocative - and timely post. PS: While I am not sure we want to be the "next Chicago" (no offense intended, IL), I do agree that it would be really nice to evolve beyond BBQ. Ok, we have awesome Q, but there is so much more. Let's spread our wings and broaden our horizons.

Thank you so much for including us -- I've always wanted to do this and this will cost a lot less than starting my own restaurant. As GG said, please provide a few details about the tone, menu, decor, maybe even the clientele you propose to serve.

I'm with Angela...stop dissin' my spaghetti squash! Actually, if you are not convert-able, it just means more for the rest of us

"Yes!" We find that they are "are entertaining to read aloud while waiting for your table." You may "enjoy an entry or two," but the quotation marks will soon "cause you to dessert."

They are actually little pickled cherry tomatoes, made by Old South (online source, picture). If you have a grocer/liquor store (depending on how draconian liquor laws are in your state) with a reasonable offering of garnishes, you might find them. They are not as rare as they were ~10 years ago when I first discovered them. Cheers!

I watched in horror as they completely ignored the whole vibe and everything the owner said and did as they damn well pleased. It was obvious 5 minutes in that she was NOT going to be pleased with the result. As for the chef, he was a bit full of himself and, while I'm sure it was frustrating to be ignored, he also didn't pay any attention to what the regulars liked and didn't. If I were making over a menu, I would find out what was broken and concentrate on that. When the unchef said "we sell tons of that" that was probably a cue to leave it alone and work on something else. I don't make a habit of watching makeover tv but those shows I have seen at least take into account the owners wishes, style, interests, etc and try to weave them into the "after" look. It almost seemed like these two were trying to impose their will on the restaurant, its owner, staff and patrons. It seems obvious that people who were willing to venture into Grapefruit Moon repeatedly would not appreciate the new look.

Not to stray off-topic but a friend gave me some pink sea salt from HI and I was surprised by how not-salty it was. It wasn't bad or anything...just had to put shovel-fuls in/on food to even notice. How 'bout yours? If anyone else has comments on this, I will open a new thread.

...and Bourdain, too I missed this when it first posted (damn vacations!) so am glad Natalie posted the thread back into the headlines. Edited because I can't type.

I've honestly had more thin-ish (I wouldn't quite call them shoestring but closer to that end of the spectrum than to 1/4-inch size) in bistros throughout the US, France and Belgium (although not recently in the latter case). Not that I have intentionally covered all parts of those countries with a measuring device, mind you, but I've been exposed to enough of the thinner ones I'm surprised to hear of your misgivings about the bosses' preference for them and Holly's subsequent comment. I definitely prefer thicker ones when dining in a not-French/Belgian resturant/bar. I guess my conclusion is, I prefer them thicker but the ones done properly, in the Belgian style, are so superior that I don't mind that they're not so thick. Hmm. Now you have me thinking I need to go to my local boite (sorry, too lazy for the circonflex) and demand that they start using 1/4-inch potatoes (and that's a very scary proposition, since the Marseillaise chef/owner has a somewhat legendary temper).

Many of the ones you mentioned are favorites. Additionally (and not food but food-related) is the www.heifer.org where you can donate a heifer in someone's name and it will have a good ripple affect in a community. A business associate did that for me and I thought it was quite nice. Let's see...also homemade versions of Bailey's Irish Cream, Kahlua or Amaretto seem to be popular. A variety of cookie cutters and rings of various sizes can be tied together with a ribbon, used as an ornament immediately, then used to bake or create vertical platings after the holidaze. I once received a Butter Bell and, while I would not have purchased one myself, I have enjoyed it.

Within your parameters, I would suggest Olio e Limone; it's just good, ingredient-forward food and, while they do have white tableclothes, it's small and owner-operated and I can't imagine anyone who is serious about food feeling uncomfortable there. While you're there, one of Julia Child's [RIP] favorite places was La Super-Rica Tacqueria -- I have to have lunch there every time I visit. You can eat like a king/queen for under $10 and, if it was good enough for her...

Awesome, I've always wondered about the cola harvest. I wonder if they'll post something about the "limon" and where 7-up comes from later?

I am humbled. Looks like you posted your opus when I was on vacation and not routinely checking the forums. Thanks for taking the time and energy to do this (and not taking your meds;-) And when time allows, kindly add Fire & Knives, a monthly in the Kansas City area (print -- I know there is a UK-based website of the same name but the one I am referring to will get stuff on your fingertips, guaranteed). If you need a new project my office is a disaster and my spice cabinet is always in disarray

that IS interesting...looks like they bought ~90%. I suspect you're right about the diversification effort as well. I wonder how many of their afficianados (and there are many) know that. I certainly did not but, as I mentioned, I'm not a chain person. I also noticed that Wendy's owns Baja Fresh (or some portion thereof) and BK has Q'dobo. Reinforces my decision to "rattle the chains" and stick with my locals. Thanks for pointing it out.

I can't believe they even care what anyone thinks...they have the masses addicted to animal tallow already -- why mess with a good thing? But, GG, to give your question a reasonable answer, Chipotle Grill underwrites NPR and their PSAs (or whatever you call them, as long as it's not "Ads" ;-) are careful to mention that they use naturally raised meats (they used to say Niman Ranch, I'm pretty sure, but I think it's less-specific now). I still haven't found myself going there, as I'm just not a chain person, but if I were surveyed about it would probably pick them as the one place I would go if I were starving. I don't really think "top-quality USDA eggs" and "high-quality chicken" have quite the same cache' or warm, fuzzy feeling as that, though. I would have thought that everyone used USDA eggs and what exactly does "high-quality" imply?

wow, thanks. Looks like this is slightly more evolved than we are, but should serve as inspiration. I'm afraid we'll never be able to lay claim to fresh sardines as a local product, though.

OK, I posted in "The Heartland" about a new publication, "Fire and Knives," in the Kansas City area. Now I am curious what is happening elsewhere? I read, with great interest, about the upcoming "Relish" insert to Sunday papers, but that's a different animal. Are there other local/regional upstart publications?

I loved that Ollie chided her M-ness when she started to add something before he told her to...at the time I first saw that, I was kinda down on her (pre-prison) and I found it amusing that a local was able to 'cow' her. Yes, a 'touch' of sweetness' (again, as compared to vinegar) but not dessert-like. Have you tried Quik's? It's yummy, too. I am always surprised that none of these threads/reviewers ever mention it. But, as you (or someone else up-thread mentioned) there are probably hundreds -- certainly dozens -- of places in the KC-metro that are never mentioned, but locals flock to them. Maybe better that way?