Zeemanb

Those dishes are only on the dinner menu as far as I know, but I don't see them refusing to serve a dinner item at lunch. Couldn't hurt to call ahead and see if you're heading down there one afternoon. I'm really shocked to see sweetbreads AND tongue on the menu at the same time. As of six months ago the server I spoke to about the popularity of offal dishes said they only sell a handful every week. Hopefully things are starting to change!

I have to add the Capital Grille to this thread and give it my vote for “best KC chain restaurant when someone else is paying”. My company and the client chipped in for a “thank you” dinner for about 20 of us the other night. Out of all the company sponsored dinners I’ve attended, this would definitely rank at the top. As far as their banquet/private party services go, they set it up so that an assortment of their appetizers come out family style (same with desserts), and you get a fairly large selection of entrees to pick from (three or four steaks, lamb, fish). The service was outstanding. My only complaint and word of warning if you have an event there is that the private rooms are pretty narrow, which makes socializing before dinner kind of awkward. I’ve always liked the Capital Grille and have lamented the fact that a chain steakhouse gives all the others in our meat n’ taters town a run for their money. I’ve never liked the Hereford House, wasn’t blown away by Plaza III the two times I’ve been there, The Golden Ox’s quality was so hit and miss as of three or four years ago that we quit having regular gatherings there, and have had such bad experiences w/the service and management at The Majestic that I’ve sworn it off for life. I do like taking out of town guests to Jess & Jim’s because I’ve usually had really great service and it's just a cool, rustic out-of-the-way KC kind of place. However, when I’m either paying for dinner or have a say in where we go, steak isn’t very high on my list. I do like the fried calamari and hot peppers at Capital Grille enough to go in and have some at the bar, and they do know how to whip up a mean Old Fashioned. So after all that I guess what I'm saying is if anyone here wants to pay for my dinner and it HAS to be steak, I'm willing to go with you to Capital Grille (but I really hate the Plaza so it has to be during the week unless you're driving, and I'll never go while the Plaza Christmas lights are on).

Another offal sighting....... Just had dinner at Lidia's and they have veal tongue on the app menu right now. Very thin slices surrounded by three different sauces (carrot, horseradish, and then a really great combo of capers and diced eggs) and a little frisee salad on top. I really liked it. Very much like a cold roast beef salad except the beef is buttery smooth and tender. The sweetbreads are still on the menu, as is the Campo Lindo chicken liver dish. Speaking of buttery smoothness and beef....one new non-offal item on the menu is a Wagyu beef cheek ravioli. Need to try that next time.

What is "sharp American cheese" and, if it's at all what it sounds like, how do you shred it? ← Freeze some kraft singles and cut at right angles. Try not to cut yourself on the "cheese". ← Very creative interpretation, Mike, but I'm fairly certain sharp cheddar is what's called for in that recipe. ← Every couple of years Mike fires off a halfway funny remark. I'll reset my timer for 2008........... Talked to my contact last night about Timbers first week of operation, and it sounds like so far they are making a lot more than what they originally projected. Hopefully that trend will continue, I had no idea there were that many craptacular fast food chains right in that neighborhood.

A girl in class told me about a restaurant her boyfriend has just opened (or is about to open) in Bonner Springs. I can't find much about it online, but it's called Timbers BBQ and is located at 13024 Kansas Ave. Another bbq restaurant, so who knows. Maybe Judy can chime in as far as the lay of the land in that part of the world....I have no idea about the restaurant situation in Bonner, or if a BBQ restaurant will be able to fill some void. The owner's family also owns Fritz's smoked meats over on 103rd and State Line. From the info I got from my classmate, it sounds like they will have counter service, various side dishes including a rendition of the cheesy corn bake, and most of the meats with the exception of their wings will be smoked over at Fritz's and brought into the restaurant (I guess they also do all of Jack Stack's mail order meats).

Okay, topping what I thought to be the most appropriate thread for this..... My team catered in a big lunch from Jack Stack today, and I have to say.........damn fine beans! I don't go wild for sides in general, with the exception of a good batch of fries. The brisket "debris" is what makes these great, plus what is probably a good portion of the rendered fat. Has this already been discussed to death, and I'm the last one to find this out? Their corn bake gets a lot of praise, but those beans are righteous! Edited to say..... Yes, the beans have been mentioned......in the post directly above mine. Lack of sleep is taking its toll.

You want illumination, I’ve got some illumination for 'ya …… Bitter Waitress is saving me from insanity today, so happy to find this thread......pulling an all-night, all-day shift at work and we’re in permanent hurry up and wait mode...... So the following rant is way, way longer than I originally intended....... As for the churchgoers being the worst tippers.......I’ll do what I can to shed some light on this issue (this is seriously the fourth time in the past week this has come up in conversation....so it has been on my mind a LOT). I’m biased, but during my diatribe I’ll try not to wonder aloud how well Haggard tipped his “masseuse”.....I’ll really try. I grew up in the “real deal” evangelical world (Assemblies of God in Kansas……top that), where I remained into my early 20’s. There was always the division in the church over whether or not it was okay to eat at a restaurant that served alcohol, which fed into a million issues related to class, dedication, salvation, etc. While that may not have a lot to do with the tipping issue, it just makes sense to at least mention it. Anyway, in the interest of time I’m going to stick to Sunday night post-service dining. Sunday MORNING/AFTERNOON post-service dining is a completely different animal, it’s way more complicated and worthy of attention at a later date. In my experience, Sunday night dining fit into one of three categories…… 1) Shoney’s- cheap, easy, fast, usually the destination when a really large group was going and money and/or refusal of the majority to eat anywhere that serves alcohol was an issue. 2) Applebee’s- dining destination of choice. Where the “inner circle” (core clique of leadership and members) would usually have dinner. Funny thing to mention….since Applebee’s served booze, that left a lot of people out in the cold when we’d eat there, but to break the insanity down even further……..once we arrived there were always two smaller factions that would disagree over whether or not they’d let the hostess seat them in the bar area. Booze in the restaurant was okay as long as long as you sat as far away from it as possible. 3) Houlihan’s- crazy, mac-daddy DELUXE dining destination…… When money was no object………this was THE PLACE TO BE. This dining choice really thinned the herd, leaving the truly bad tippers in the dust. They generally didn’t go, but it’s still worth mentioning because you have to know what a decadent TREAT it was to go score some of those stuffed mushroom caps and death by chocolate. And the super, ultimate, pseudo-sinful thing to do………..ORDERING A FANCY ICE CREAM DRINK WITHOUT THE ALCOHOL!!!!! DO NOT UNDERESTIMATE THE CARNAL PLEASURES FOUND IN A VIRGIN DAQUIRI OR PINA COLADA!!!! Okay, on to some general thoughts on why these people are such a handful. I honestly don’t recall tipping being that big of a problem for me, but that’s just because my parents gave us kind of a “secular” upbringing when it came to dining out. Did I hog tables for an insane amount of time after we were done eating? Absolutely, we drank refill after refill of water or iced tea until all matters concerning the lord or general gossip ran their course. The Annoyance Factor- I know every church doesn’t have a weekly swingin’ from the rafters hoedown like mine usually did, but when a group of pumped up, spirit filled people are seated in your section on an otherwise slow Sunday night……how do you NOT want to shoot them? Every little thing they do is going to filter down into your general opinion, and put you on guard for the next group. General Ignorance- There were a lot of people who just didn’t have much restaurant experience outside of Sundays with their fellow parishioners, and peer pressure is a bitch. After a rootin’ tootin’ church service, who wants to be left out in the cold when everyone is amped up and heading down to Applebee’s? The reasons for them arriving in droves and hassling the staff for ice water with a ton of lemon wedges and extra sugar isn’t usually out of malice or a contempt for the staff. My church was in the inner-city, so a lot of people who could not afford to go out went anyway. Too many of them stayed for too long, drinking ice water and asking for eight plates for one appetizer. Some of them felt self conscious about it, some of them didn’t know there was anything weird about it. Throw one or two true assholes (described below) into the mix, and you have servers wanting to kill themselves pretty quickly. Return on investment in that situation is zero…..they’re going to suck your time without reciprocating. General Cheapness- I guess that some of this can be attributed to general ignorance, but other than that I can’t fully explain this one. I’ve had a million meals with a million people, and when I remember the church days I have to say the cheapskate ratio was definitely much higher with the church crowd. I’m not just saying that to be spiteful. It’s not like I’m rich now or have rich friends, but in recent years I can’t remember having to throw down extra money due to someone leaving such a crappy tip…definitely not like I did back then. Maybe it’s post-collection plate syndrome and they just don’t feel like they can afford to eat out AND tip, making the evangelical dollar more precious than the secular dollar. Or maybe since they are “servants” they feel some kinship with the waitstaff, and some twisted logic makes them think they don’t owe as much in tips. My best guess, if I HAD to say what I thought was at the very core of the issue (and remember, we’re talking Assemblies of God in Kansas in my tiny corner of the world)……I’d point to run of the mill conservativism and a tendency to tip based on a warped sense of whether or not the server “earned” their tip….”Well I’ve worked a whole lot harder for a whole lot less”, you know what I mean. Some people besides Mr. Pink in Reservoir Dogs really do believe that tipping is optional since servers already get a wage. Of course, this all goes well beyond the confines of the church crowd, just last year I watched as two well dressed couples at Danko loudly re-calculated their tip to leave out tax and drinks when they saw the amount of their bill. The food and service was stellar until they remembered “ooops, did we all have two martinis apiece AND wine with dinner?”. The True Assholes- this last piece deals with a very small minority of the people I knew, but unfortunately it only takes one or two of them to push anybody over the cliff into straight out prejudice and dread. They were the real assholes, the stereotype that comes to mind when you think of someone who can’t connect the dots between the gospel message and the way that they treat the “unsaved”. The people who leave a gospel tract in place of a tip really do exist. When I saw anyone do it they did usually put money WITH the tract, but I had more than one meal with someone who didn’t like something minor about the service and laughed about stiffing the server and leaving them one of THESE. What infraction would warrant this rebuke? Something pretty simple like not topping off their iced tea quickly enough, or here was a biggie…….having the nerve to ask if anyone at the table would like a cocktail (you’re basically telling them they aren’t spiritual ENOUGH to stick out from the masses). A big portion of their role in this world is defined by what they DON’T do, be it smoking, drinking, cussing, etc. With that comes hyper-sensitivity to being a Christian in a secular world, and many are quick to feel they are being disrespected based solely on their faith. What’s the best way to get even? No tip for you, sucka! That’ll teach you to get your ass to church! Again, it’s a very small minority I’m talking about here, but I grew up with the “super angry fire and brimstone” punishing God, and some people extrapolate that out into society and in some weird way think that treating people like crap will somehow win them over (and if it DOESN’T win them over.....well they had their chance). Anyway, that's what I've been discussing with people for the past week. This has been a hot topic for some reason, and after lots of therapy I'm so happy to be able to approach the subject without exhibiting target behavior !

In a really, really, really, REALLY sick kind of way....I'm anticipating these photos as much as I would photos from Alinea, Manresa, etc. Maybe even more, because people who experience those places actually live to tell about it.

I can't decide if my apathy towards Season 2 so far stems from the fact that it isn't "as good" as Season 1 in some way, or if I just need to tune out for several episodes and then get back into it when they are down to the final five or six contestants. Looking back, I think that's when I actually started getting into the first season. I find myself really reaching to find anything interesting enough or annoying enough about anyone to latch onto, and there has been virtually nothing of substance that highlights anyone's talents (or lack of) in a manner that truly sets them apart from the crowd. I know, there have only been two episodes, but I guess that's my point......there are too many people for it to be a good food-related show yet. It's MTV's The Real World right now, but I think (hoping) that will change.

Wow. Joan is great in movies, but I honestly think that watching Rachael Ray explore the Mall of America whacked out on meth laced triple macchiato's would actually grate on my nerves LESS than watching Joan on a truffle hunt. Who else could mess up an Italian food and travel show this badly? Don't answer that. Please don't conjure any imagery for me.

Can't believe I forgot this.......how about the red wine flambe?

I know it's too early to say this with any certainty, but Marcel is coming across to me as a likeable fellow who knows he's supposed to play the "Stephen role". When he was in the line-up at the end, I got the vibe that he was really reaching for his answer...."okay, what are my egotistical ass options here....". Don't know, just how it came across to me. The dial-in voting for this season's "villain" added a lot to that I'm sure.

Chris, I thoroughly enjoyed tonight's premiere, but I have one serious question........where did you get your shirts? Give it up!

Unless that mission statement is "Caffeine, Nicotine and Poutine!"

Quick question....... which bar/bulk chocolate would one of you recommend for my flourless chocolate torte recipe (a modified version of the Ultimate Oblivion Torte that I call "Satan's Glorious Victory"....long story, but I get so tired of the run of the mill "death by chocolate"...."ultimate decadence" renditions of the same thing), AND which of the above mentioned stores sell it? I've used whatever bittersweet chocolate I could find at the grocery stores for my first couple of trial runs, but obviously need to use a better product now that I'm almost starting to look like I know what I'm doing.

Yeah, smart clause. Not sure you could trust everyone to take the offer in the spirit in which it was meant unless you clarified it a bit. You just can't trust everyone to be a professional drunk.....trained in the art of closing one eye in order to make it out the front door of places like Davey's or Kenny's Newsroom at 3am.

Now that I think about it......I'm not sure ANY of the staff at Bluestem would even flinch at a request for a chilled bottle of Goose and a straw. Breakfast of champions.

Looking over the current online menu........ Desserts aren't generally the first thing on my mind when I'm planning a meal, but the Caramelized Apple Cornmeal Cake (w/Kettle Corn Ice Cream) is something I think I really need to try. Actually, there's a lot on the current dessert menu that looks stellar. I'll have to get my sugar fix BEFORE getting the caviar/all you can drink martini special in the lounge. What's up with the "bartender's discretion" clause? On my best day I can only go through two full bottles!

We managed to crank out some really passable food for the competition portion. When it's time to leave, the last thing I usually want to think about is BBQ, but I did have to take a slab of those ribs home with me as well as some brisket. Thanks to everyone who stopped by (can't believe how much food we went through on Friday night!), we'll be doing the GAB next Memorial Day weekend for sure.

Looks like the weather will hold out today, mostly cloudy with scattered showers tomorrow. Big pot for boiling ribs....... check Extra gallon of KC Masterpiece sauce.......check Quart of liquid smoke......... check Okay, guess that about covers it, I'm on my way.

One disappointment with this contest is that there are no side dish categories. Only the following: Brisket, Pork, Ribs, Chicken and Sausage We're doing all of them. BTW...I could be wrong, but I believe that in most KCBS events sausage doesn't count towards the total cumulative score. It is judged in the same way and awards are given for the category, but only brisket, pork, chicken and ribs count towards the Grand Champion award. I don't know all of the logic behind that (too lazy to read KCBS rules and guidelines), but from talking to judges it is a tastebud destroying category. Lots of really crazy homemade recipes out there (a friend told me about a "carrot sausage" he had to judge), which lends to it being far too subjective of a category.

Thanks Ronnie, in regard to event info I did forget to mention one thing.... One point of frustration that people have with the bigger contests is that you're generally paying $8-$12 to get in the gate, and unless you have a team party to attend your money doesn't really get you anything. The media can make it sound like a bbq tasting free for all, which frustrates a lot of people (and rightfully so). The Shawnee contest is hosting a "People's Choice" brisket category. All of the teams can participate in the category for free and are provided a whole brisket to cook for the general public. I don't know any more than what is listed on the website, but for a $5 "judging fee" people can sample brisket prepared by the teams and vote on them (on Saturday). Since entry to the contest is free, it sounds like a good way to sample lots of 'Q on the cheap (and see what judges go through....tasting everything from the best bbq on the planet to charred chunks of meat that taste like they were marinated in lighter fluid). Mmmmmmmmmm......Kingsford vapors.........

This weekend (Friday night the 22nd and Saturday the 23rd) is the 12th Annual "Shawnee Great Grillers Blues & BBQ" in Old Shawnee (Johnson Drive & Cody). The BBQ contest season is winding down, so come out and enjoy one final hurrah. I believe there are approximately 96 teams competing, and admission is free, so this will be a great alternative for anyone who doesn't want to brave the 200-400 team contests like the GAB or AR. "Briskets and Gravy" will be competing in this contest for the first time, so be sure and track us down and say hello if you're out that way. I'll put a link to the contest below. I know there is at least one band playing, PLUS Chileheadmike has promised us all an interpretive dance to the 80's hit "I Know What Boys Like" by The Waitresses. Come on out! Great Grillers (I know...not the best name for a BBQ contest....)

It sounds like you make some very broad, general assumptions about the ignorance of diners in general, which you are totally within your rights to do. You're in the business, I'm sure you've come up against the worst types of customers imaginable, AND you have your soup nazi schtick to protect. However, if you truly believe or live by what you say.....why do you REALLY keep the Star rating on your website? Is the tourist trade it provides really preferable to all the other types of diners you mention? If your bread and butter comes from advertising in alternative periodicals and keeping things on more of a grassroots level, it seems like it would make more sense to mention what they have to say on your site. Just curious. On one hand it you make it sound like EVERYONE who dines because of a review or blog is a sap, then you change it to say anyone who lives and dies by them is a sap.....you hammer the local critics, but then you keep their stars on your website. Seems kind of inconsistent, but then again I'm not overly bright.

Don't chefs make their living off of the passions of others? If "passion" was really the only driving factor, why would they open a restaurant at all? So what are the alternatives for finding out about different restaurants, styles of cuisine, etc., if it were not for someone ELSE writing about it? Word of mouth only? Leave it to deep pocketed advertisers to let you know whose food is the best? Is anyone who dines at your restaurant because of Chapin's or Ferruza's reviews a sap?