moosnsqrl

Tino27?? The "meisterbaker" of The Heartland?

Let me guess, everything west of Topeka is Colorado too? Frog ← You're close. I would say everything west of Lawrence, but the North Star should be included in the republic of Kansas

" . . . and beyond" ??? The beyond half of this topic should be on The Southeast forum

I would suggest we adopt it universally when you change your handle to "The Old _____," but, as we all know handles are not to be changed, I guess we'll have to look for an oracle to enlighten us and free us from the dreaded (by some) label. BTW, there actually are topics about killing and eating squirrels on here, so my status as a conspiracy theorist remains active and on high alert

Thanks for the details John. I was delighted to read about the Broadmoor Tech/Cliff Bath fund. Great idea and one I'm certain he would have approved of. We are having a wine dinner with Adam Lee and Brian Loring. Adam is the Wine maker of Siduri and Novy, while Brian is the winemaker at Loring Wine Co. That is this Thursday. Our next event is on March 17th. We are having an Akaushi Beef Dinner. We are pairing the dinner with wines from Dain Winery. David Dain Smith is wine maker and he will be there speaking about the wines. Also we are planning a charity wine dinner the first part of June and all of the procedes will go to the fund that we set up at the Broadmore tech school in Cliff Bath's name. We are going to bring in the heavy hitter in the wine world for this one. That is what we have on the horizon right now, check the websight out for details later. starkersrestaurant.com ←

You've never heard someone say, "My friends call me a 'gourmet,' but I hate that word."? Or other remarks to that effect? No, I've not. I've never heard (or at least interpreted) "gourmet" as an insult. I don't see anything here that implies superiority . . . just saying I don't like being called something doesn't make me a snob. See previous comment. At this age, I am happy to have anyone attribute any opinion or behavior to my "youth" but I think it's a fallacy here.

Please put me down for 4 total bodies (me + 1, Osnav + 1) and I will manage from there. Thanks - it won't be a thankless job (we'll all say 'thanks') but it won't pay as well as your day job (at least I HOPE your day job pays better )

Me. As far as I'm concerned, "foodie" just means someone interested in food, which I proudly am. I assign no moral value to the term, good or bad. And furthermore, I find this flap to be silly. But frankly, it makes absolutely no difference whichever term the "trendsetters" settle upon as being a supposedly-acceptable alternative to the now-odious "foodie." Within in a few years, these same self-appointed trendsetters will decry it, just as they have "foodie," and "gourmet" before it. ← I don't know quite how to approach this but I'll try . . . The same could be said about almost anything on the forums by anyone. It's not world peace, it may be silly, but if it didn't mean something to someone, it would not be here. I don't bake, but I don't go over to the Baking topics and declare them all silly. I don't know who the self-appointed "trendsetters" are. I think, if you suddenly started called philatelists "stampies" they would have every right to take exception and I wouldn't fault them for trying to buck the trend. And who decried "gourmet?" I must've been offline when that happened.

There are a couple of events on the horizon that I am long overdue mentioning - so overdue, in fact, one of them may be past. John, now that you have more free time ( ) if you could let us know about these, that would be great. Akaushi Beef Dinner St. Patrick's Day Dinner I tried the Events page on the website but they've not yet appeared. Thanks.

Yes, I've been remiss in my postings - thanks HH. I'm happy to say that I (and Dividend, as it happened) enjoyed our last Dave-produced brunch on Sunday. I have mixed emotions about him leaving but, since he didn't ask me, I guess I'll learn to live with it Kidding aside, I look forward to seeing what Chef CAG has up his sleeve.

I just heard this on the Walt Bodine Show and don't have any details yet. The caller indicated a memorial celebration at Classic Cup sometime soon. I will provide more details as soon as I find them. Cliff was a true lover of fine food and wine, created one of the earliest deep cellars in Kansas City, and was an all-around bon vivant.

I'm still looking for a palindrome in here. I am, admittedly, having a bad day. If it's bloody obvious, please be gentle . . .

Aaron's right - I was hoping someone would step-up and keep it going in reasonably similar fashion but, alas, no one has. I've not heard an update but it was for health reasons and not likely to be reversed. Our loss.

Ronnie, I will be "+1" for some of the events but not all. Not sure if you're looking at a best-case (or worst-, depending on your perspective ) scenario or just shooting for a ball-park estimate. Once the schedule starts getting fleshed out (and tee times are made) I'll give more specific info. Thanks.

I'm sure people have their favorites and for some attendees, coming to Chicago will be a big enough trip that staying near the Saturday venue may not be important. But, I'm going to hold off on making any recommendations on lodging until the Saturday venue is confirmed. And when I do make those recommendations, they'll be based largely on geography. Since I live here, I'm not very knowledgeable about how individual places are. Hopefully, some others can provide solid guidance on the lodging front. =R= ← I figured I'd stay in Lucas' room - I'm pretty sure I'm still bigger than he is and I know I'm meaner

A sandwich, as rendered nearly unrecognizable by a certain overly perky food tv 'face' who lends her name to orange-handled cookware. Alright, I must know, what on earth is a sammie? And I agree with Kim Shook, gastronaut sounds a bit too endoscopy for my liking. ←

it's not even whirled peas! It's just another brick in the wall of the dumbing-down of everything. I, like you, cringe at least once daily in my corporate hell. My boss sent out a meeting invitation last week to get together and "proceduralize" something. I didn't know whether to laugh or cry.

I think that's one of those situations where, if you have to ask . . . JK, of course. I'd rather be cheesey than a foodie any day.

Count me in - I've loathed the term (foodie) since I first heard it. I would toss "veggie" into the mix, too. It's as if food writers are targeting toddlers. I expect the next phrase to be "this is the airplane and this is the hangar." If the word vegetable is just too excruciating to type or say, how about using the more industry-friendly "veg" - at least it sounds like professional shorthand instead of pre-school parlance designed to appeal to the ear of the sub-5-year-old set. Imagine a world in which anyone's hobby or passion for something was expressed by adding "-ie" to the topic (judoie, stampie, coinie). IIIIEEEE caramba!

This is why I always feel like I spend the entire time in the car when I'm in Chicago! Maybe Fresser can retro-fit his mobile to burn used french fry oil. In our crowd, that could almost close the loop and make us self-sufficient. I'll volunteer Osnav to drive into Sam's and come back with cases of wine - gratis. And I'm sure you, being the good host, will drag yourself over to Zaire's.

After several bad msg experiences in restaurants, I concluded I had developed a sensitivity to it (after lo these many years) and, as I eat in Asian restaurants of various stripes routinely, I was freaked out about it. So I decided to buy some msg and gradually introduce small amounts into my food, thinking to build up an 'immunity' to the uncomfortable affects so I could continue to enjoy the foods it is typically found in without worry. I've been doing this for ~6 months now and either I've been lucky or it's working. In all that time I've had only one fairly mild episode and the duration was shorter. Oh and of course it makes just about everything it touches (save for, apparently, lemonade) taste better, so there's that.

It's on the calendar - and thinking about it drives away some of the chill! Ronnie, I'm curious which market we might go to, having been to a few of the small-ish ones in the hinterlands. I guess that might become clear when you verify the Saturday location and we start figuring out what part of Chicagoland we will descend upon?

I saw this and thought "how could they put rantings on the label of chicken livers?" thinking of Dr. Bronner's soap and the fabulous labels. I wonder if you're confusing two different memories? I see some Dr. Eads hits on google, coupled with chicken livers, but no Bronner's. Good luck. I feel your pain. I've spent roughly a decade looking for Virginia Hardy's Oven, pie franchise of my youth. Oh for a savory pie and an O. Henry short story (on the pie box). Sigh.

And I'd like to give props to Kansas City's own Charles Ferruzza, appearing in the anthology for the second consecutive year. He's a rose among thorns

I started a history of the McIlhenny family, Avery Island and Tobasco Sauce last night. Looks like it's going to be an interesting read. Also, while at the library, I picked up a book called The Sushi Economy. Curious if anyone else has read it (but haven't done a search so don't flame me if there is a thread, please - I wouldn't have started a seperate topic without checking but thought I would toss it out here).