Frog1879

DeVeaux, Have you tried the Brookville Hotel in Abilene (right off of 70)? Great chicken there though the cole slaw is too sweet for my taste. Frog

Let me guess, everything west of Topeka is Colorado too? Fortune Wok off of 135th and Quivira is really good Chinese. I haven't asked about an authentic menu but the standard dishes are really good. They have a pretty good lunch deal too. Frog

It's been a couple of years since I've been there but the Bongo Room in Wicker Park was probably the best breakfast I've ever had. The pancakes were unbelievably good.

I'd use the half and half and/or cream in French toast. Frog

The tourist information office in Alba had some brochures for what seemed like exactly what you're looking for. I can't remember any of the details since I just glanced at the brochures while I was there but didn't have time on the trip to explore it further. Here is the contact info for office: Piazza Risorgimento 2 - 12051 Alba (CN) Ufficio Informazioni: Tel. +39.0173.35833 - Fax +39.0173.363878 As an aside, if you're in Alba this is one tourist information office worth visiting. It had the most useful and varied information and most helpful staff I've ever found in a tourist office. Frog

This is coming from a strictly customer perspective: If I call a restaurant and they won't take reservations I assume it is because they have been stung by no-shows in the past. It is so annoying to have something so convenient taken away because self-absorbed idiots can't take the time to make a two minute phone call. I say ask for my credit card #, state that there will be a charge for a no-show, and that the charge can be avoided by cancelling a few hours in advance. If the customer won't give you the credit card number they're not agreeing to the verbal contract and you're not bound to give them a table. As for the charge, as a customer I would probably be reluctant for a charge over $25 unless we're talking a restaurant where it would be easy to spend $100 (or more) per person (not inclusive of drinks). The text message reminders sound like a great idea to me as well.

Maybe, but there's none of that silly 65 mph speed limit stuff. I'll be sure to call before I go. Thanks! Frog

I'll definitely try it out. As far as I know there is a pizza classification within the DOP (Denominazione Di Origine Protetta) classification that is used for olive oil and basalmic as well. A much better explanation than I could ever come up with at this link: http://www.strenafoods.com/ItalianFood/Den...e_Protetta.aspx Frog

Do you happen to remember what other cuts they had of the Piedmontese beef? I'm thinking a nice rib roast would go perfectly with a bottle of Barolo for Christmas Eve dinner. Thanks, Frog

How was the crust's flavor on a scale of 1 to 10, 1 being bland and 10 being "I left all the plain bits of crust for the end"? How thin are we talking? Almost like a cracker or thick enough to be a little chewy in the center? If you've been to Italy before how does it compare to pizzas there? Man, so many new and interesting places in KC to try. A little more than two months until I'm back for good. Let the countdown begin Frog

The approach that works for me is to have multiple levels of the items in question. Do I need to use that expensive red Burgundy for coq au vin? Nope, the $8 Oregon Pinot will do nicely to make the dish and we'll drink the Burgundy. Same idea with olive oil. The nice early press bottle gets brought out for a little dash on a good caprese, but the oil in the bottle by my stove is the cheap version bought in bulk from Sam's. The heat's destroying any subtlety that was there so no biggie. I'm not sure about Basalmic because I've found that you can use half a bottle of the cheap stuff and still not get the flavor you'd get from a teaspoon of really good, aged Basalmic. For that reason I'd use some of your savings on the other items to go for the gusto on the Basalmic. I think you'll be surprised how long a really good bottle can last.

My wife and I will be taking classes there as well once we get back to KC (countdown is almost started). We've heard good things and are looking forward to it. Frog

Best meal we had on our recent trip was at Osteria la Cantinella in Barolo (it's in the list above). The antipasti misti was great and I really enjoyed the ravioli. The owner was extremely nice and welcoming. Frog

And there would be something wrong with that because?

This is all great everyone! Thanks a heap. I can't wait to get back to KC and start cooking. I feel pathetic for not finding a lot of these places before. Cheers

This may be a case of thread hijacking, but since the original title is general sourcing I'm going to go with it. My wife and I will be moving back to KC at the end of the year and have been trying to think of the best places to go to get the highest quality produce. We'll be in Lenexa so places close to there are good, but we're willing to go a bit out of the way for purveyors that stock high quality products. Specifically we'd really like to find a good butcher and a fish monger, but if there are other places we should be checking out then please let me know those as well. TIA, Frog p.s. For the staples we already know we like the HyVee and Hen House on 87th. I'm interested more in specialty shops.

My wife and I spent a few days of our honeymoon in Rome in last year. I'll second the opinion that Trastevere seems a lot less touristy and prices in restaurants seemed to reflect that as well. We ate the best carbonara of our trip at a place call La Scala which was recommended by my sister-in-law who studied in Rome for a few months. Google maps puts it on Piazza Della Scala which sounds right if memory serves. Unfortunately that was really our only foray into the area because our hotel was up by the Vatican, but it was definitely worth the long walk. Have a great trip!

I'd avoid a pan and go straight to the grill. The bone will make it sit unevenly in the pan which could make it cook unevenly. A good way to go on the grill to make sure the outside isn't overdone before the inside is perfect is to pile the charcoal on one side of the grill. Use that side for a few minutes a side at first to get a good crust going and then move to the cool side for some indirect heat to finish it off. If you're at all concerned about getting the correct doneness definitely use a thermometer. Better to swallow the pride and be sure than overcook a beautiful piece of beef.

Thanks for that. I was very interested in the Monogram ranges early on but cost took that one out of the equation. A quick look at the Bosch Integra line is very encouraging. Similar design to the KitchenAid and if they're more reliable that's definitely worth looking into. Thanks for the info.

One of my favorite places to go when I would visit friends in Chicago was an Argentinian steakhouse called Tango Sur. It was always really good quality meat at a very reasonable price (once had a special of 12 oz. of fillet for $16). When I was there last it was BYOB which wasn't a big deal because there was a small wine shop just down the street. It's on Southport (3763 N. Southport Ave.) within a short walk to the north of the Southport station on the Brown line. Oh yeah, the empanadas were great too. Enjoy your trip!

A French colleague recently suggested I try "Oeufs en Meurette" when I'm in Burgundy next month. From a quick Google it seems to be reminiscent of Coq au Vin with a poached egg instead of the chicken. Sounded time intensive and a little complex but complete heaven to my mind.

Have to throw my two cents in (and I can't wait to get back to KC for some barbecue now!) Favorite - Smokehouse BBQ. Started going to the North Oak location 15 years ago when my family would come to visit my aunt. Great burnt ends and sausage platter. Unfortunately the Shawnee Mission Pkwy location closed so I don't get to this one as much as I'd like. Anyone know how the Zonarosa location is doing? Favorite that's close to me (when I live in KC) - Jack Stack. My previous comment regarding the beans sums it up perfectly. Plus I think their pork ribs are excellent and one of my best friends is addicted to the cheesy corn. Off the beaten path - K&M BBQ in Spring Hill. Try the Killer Combo sometime if you feel like busting a gut. Their sliced meats and fries are excellent. Hayward's - My father-in-law loves them for the onion rings. I thought they were good, but not great. Gates - Good food, but the attitude puts me off this place. That's supposed to be part of the charm, but I'm not much for it. I would agree that the sauce has a little more sour note to offset the typical KC sweetness. Oklahoma Joe's - Awesome pulled pork sandwich, but I wouldn't consider them true KC barbecue. They seem to blend some elements of all the styles. Not that this isn't enjoyable. LC's - Haven't been which will have to change after reading this thread. Zarda's - Words don't describe how much I dislike this place. Man, I'm missing KC more and more. Frog

Careful. If they're anything like the Soup Nazi there will be no AB's for you for a year

Amen to that and God bless them for it!!!

Don't forego the tart idea if it's something you really like. A popular starter here in the UK is variations on a theme of goat's cheese tarts. The roasted red onions would go perfectly with the cheese with a little dressed arugula on the side to help cut through the creaminess of the cheese. Or, you could take the onions beyond roasting and caramelize them for bruschetta. Balsamic won't hurt this at all. I use a little balsamic in the onion confit I make for bangers and mash. Sounds like your husband had a feast fit for a king for his birthday!