moosnsqrl

I'm with you on the sauce...I don't care for cloying, molasses-y sauce and I don't really think of KC sauces as being that way. I guess, when compared to the vinegar they use in NC, but I definitely prefer some tangy heat and, although I can't remember the last time we went to a Gates, it's the brand you'll find in our fridge more often than not (along with some more obscure findings).

I think you should take me to dinner at your favorite restaurant

yet another thing to love about Sundays...if only they weren't followed inevitably by Mondays!

I have, for years, used a recipe I found in Saveur for basic Neopolitan-style pizza crust. It calls for half cake flour, half all purpose, 1 yeast packet (or equiv), 1tsp salt. In addition to the water required to prepare the yeast, I just add it a bit at a time until if forms a good ball (this really varies depending on weather and the flour. If I knead by hand, I do a full 10 minutes; if by dough hook, closer to 5. Three hours rising, punch down, let rest 5 mins and it's generally quite workable.

Lidia's Istrian roots often call for more cloves than I care for; they have their place, I know, but I've just never developed an affinity for them. I usually remain true to a recipe the first time as well, but I can't think dialing-back on the cloves would hurt this. I wouldn't tell her, though.

Love tomolives! Also, if you're in the mood for something different: bleu cheese stuffed olives, pickled okra (hot or mild), caper berries and, as mentioned above, a good gibson onion. Since you brought it up, don't mind if I do...

She has some on her website and they change periodically. Currently there is one for a roasted pork shoulder (butt), but not a braised one. roasted_pork

I actually have a framed picture (culled from a Seed Savers Exchange catalog) on the wall of my office depicting a dozen or so beans, several of which are cranberry. I obviously need to do some homework, though. I apparently didn't know beans about them until RG clued me in.

I have eaten at Chez Panisse on numerous occasions and thoroughly enjoyed it. I also think Alice herself has probably made observations similar to Rackoff's since she unintentionally ended up being a poster child for all things sustainable when she only wanted to do good and share good food and practices. After what Jeremiah Tower did to her in his expose, I doubt this satirical send-up would even ruffle her feathers. Can't we all just get along? It's humor, folks. If you laugh, he's laughing with you. If you strike a defensive pose, he's laughing at you. Isn't all satire and most humor at someone's expense?

I was more thinking it was the avoidance of things lacking in quality/beauty (as in the Olive Garden example)

I'm not telling how many kinds of salt are in my cupboard but I will confess to carrying salt and pepper mills in my purse at all times, still I can laugh along with my friends who make fun of me for doing so. And then ask if they can borrow them. I am reminded, though, of Balsamic Dreams. That book was so filled with self-loathing (the baby boomer generation) that I wasn't sure I was going to keep reading it from page to page. I kept thinking "my friends aren't like this...maybe it's just the east coast?" I did finish it but have never decided if I like Joe Quinlan or pity him. And I'm with you, Rancho. Life is too short to spend at the Olive Garden. If that marks me an elitist snob, so be it. I can live with it.

I only hope the toque isn't getting tight enough to cause physical discomfort.

Bunch o' questions: 1) Where is the Savoy Grill now? 9th & Central 2) Do they still use the advertising tagline "A new, different and exciting restaurant over <insert decade> years old"? not that I am aware of but haven't seen any ads for them recently 3) Chains are going into its old space? no plans for that at this time...always concerns that the usual suspects will flood into any kind of entertainment development though. The Sprint Center and other Power & Light District 'stuff' is well south and east of it. I think Z was shooting for the imagery of horror -- Savoy Grill Room turned into mall food court. A chilling prospect indeed, but as far as I know nothing more than a bad dream. 4) The Kings and Scouts both bombed; do you all really think that if they build the Sprint Center, they will come? personally, no, I don't -- but I hope I am wrong 5) Where exactly is Sprint headquartered now? Their new, redesigned website says the merged company is "headquartered in Reston, Virginia," but the press room page still lists "Sprint World Headquarters" as being 6200 Sprint Parkway in Overland Park, and just about all the media-relations people there have phone numbers in area code 913 rather than 703. Maybe this is like TWA (nominal headquarters: New York City; actual center of operations: Kansas City) or the old Bell Atlantic (nominal headquarters: Philadelphia; actual center of operations: Arlington, Va.)? I think the TWA analogy is probably pretty close to the truth. Friends working on the merger had to travel to Reston frequently but remain firmly based here at their sprawling campus in Overland Park. Can't imagine they'll abandon it for the pricey real estate in VA.

I tried SO hard to like asafoetida but I'm sorry to say I ended up storing it in a far-away place. Those of you who like it, did you always? I know our tastes change with age/cellular changes, but my reaction was so strong to it I'm not sure I will ever learn to love it. I would be curious if you grew-up loving it or learned later in life.

He had me from "hello." He's been making the rounds in support of this book release (Fresh Air, The Daily Show). In a previous collection of essays (Titled "Fraud") he found himself "covering" a variety of unlikely places (imagine him in a quaint inn at the holidays, preparing to climb a mountain with macho New Englanders?) and it was hysterical. Only David Sedaris can consistenly crack me up like he can. I can't wait to get this new volume, even if he takes cheap shots at Alice

It's long been my theory (although it is completely baseless) that the habit of using saffron (and/or pimieto, and/or tomato) in paellas, bouillabaise and other like dishes is to mask the blue-gray color of the stock. Curious if anyone has specific knowledge to confirm or refute?

It's not unusual but, as Jerry said, it is very inconsistent. If you've been eating there forever, it's hard to give it up completely, so we'll go back occasionally. We've had a couple of bad experiences and stayed away for a while but it's just such an incredible place and so good when they are "on" that we keep going back. Their caesar salad is the standard by which I judge all others. Ditto Steak au Poivre. But I have had utterly inedible lobster tails there, too, so it can go either way. It's a pity since it was the go-to place for many people, for many years. With everything that's happening downtown, I do wish they would make the effort to fix whatever is wrong in the kitchen, train the servers to the previous standards, and give us that special experience we once depended on!

I freeze diced onions and bell peppers (especially when they're prolific) so I'm never without. I hadn't thought about carmelizing then freezing, though. That would certainly add another layer of flavor to soups and stews all winter.

I was feeling badly after we all dissed M&S when it was too late for you to really do anything about it. It sounds like your impression is the same, though. It *is* ok, but ends up costing as much as places that are much better. And the space is problematic for me (loud, traffic-congested); I wonder if that is a standard 'footprint' for them? The servers seem to always be running into one another and woe betide the unfortunate diner who has to navigate from table to restroom in mid-meal. But you're right...good company, good wine, make the best of it. If every dining experience were perfect we wouldn't appreciate it.

Sorry, Katie, but Zeemanb and I have agreed on this (for whatever that's worth) in the past...definitely not worth the $$. I wish I had seen this sooner. On the up side, their cole slaw is stellar;-) 40 Sards, Bristol, bluestem, The American bring much more bang for the buck. I'm having a seafood-in-KC braincramp, too. I'm sure he'll enjoy tomorrow night's lovingly prepared dinner and think you're amazing when you out-do M&S, though. [Edited because I can neither spell nor type.]

the Robert E Lee post reminded me of "Watergate Cake" from the bad old days. Croque Madame et Monsieur ...and less famous but another recipe I've lost is called Dave [somebody's] "I have seen God" Clam Chowder. If anyone else has it, let me know. All I remember is that it is loaded with bacon and butter (maybe that's why Dave what's-his-name saw god?)

That is a good food blog out of the UK (fireandknives.COM). I found it accidentally when I was looking for the website of the KC publication (fireandknives.NET). And, relating my awe and admiration for anyone who takes the time and energy to support a blog like that to jmg's response about my radio rant...if an individual can produce quality work like that, presumably in his spare time, why can't (or won't) the media get it right? Sorry, Ronnie...I'll end here and, if anyone else wants to continue down this path, we should probably start on the Media forum since we've transcended the Heartland. I wonder if the other geographic areas go off-topic all of the time or if we're unique in our tendency to ramble?

Some people.... What is wrong with just taking quality ingredients (in this case, eau de wienie) and letting them speak for themselves? Your contrived, overly fussy version is a classic abuse of what passes for fusion cuisine. I am disappointed.

"The Priest Fainted" is (as I recall...middle age memory happy to be corrected by more authoratative source) a dish involving eggplant and quality olive oil. Because of eggplant's ability to absorb EVOO and it's relative cost, this dish got it's name (or so the lore goes). I first learned about this via "The Frug" but have seen it in many sources since.

wow, thanks everyone. Funny, I was just thinking about Doc's garlic salad as well. Maybe it's time for a road trip. Sorry for the delay...house guests for 5 days (and you know what they say about fish and house guests) so I haven't been checking the forums often. Thanks for indulging us, Ronnie.