joiei

what was the brand of ice cream? ← I was their Winn-Dixie Prestige brand. It was on sale for $3.99 last week. Not sure if that is a good deal for ice cream or not. I have plenty left in the container. ← the last Winn Dixie I was in was the scary Winn Dixie on Carrollton in New Orleans, this was several years ago, pre-K.

We picked our first tomatos today and will serve them along side dinner tonight just simply peeled and sliced. This is two weeks ahead of the traditional july 4th date for the first of the summer tomatos. And we have about 8 more coloring up nicely, and tons of greens. Summer is here.

what was the brand of ice cream?

About the only salad bar remaining here that I know of is at the Wild Oats grocery store. All the Wendy's did away with the things a long time ago.

The legislature of Florida is having a heck of a debate over which pie should become the official state pie of Florida. Key Lime or Pecan. The story as it stands Well now, my family on Mama's side has been reseyedn up in the panhandle since prior to us getting statehood the first time. Don't get me wrong or nutt'n but I just love me a big ole piece of some of Granny's pecan pie. Key lime pie was for all them furreners who lived on down state. I have since lived in the 'Keys' a couple of three times and learned that Key Lime Pie is a gift from the above to the South of Florida. Pecans are a large agricultural crop to the northern tier of the state, the Renfroe pecan store in Pensacola is a wonderful place. Key limes from the keys, although I think that most of the production today is grown in Mexico, are a unique product and add to the economy of the South of Florida. Which would I chose? If family and heritage were the factors, then Pecan. If uniqueness and originalily, then Key Lime. Damn, this is hard. No wonder the folks in T'hassee are having such a hard time. I do like my key lime without meringue, also.

true, I broke mine riding a bicycle. Living on the original Route 66, I didn't see where that was entering into his schedule unless it is where he crosses it in Amarillo. I have no input for his trip since he is going the southern route.

jbk34, welcome to the boards. Through your posting here, you can develope a fan club of we eGer's. We do like to support our own.

I just watched Hell's Kitchen for the first time ever. Where did those men go to school? Life in a real kitchen is hectic, fast paced, you have to be on top of every little thing in your station. You can't forget stuff. The women seem to have it more together. But in the middle of service for a 350 cover night, you make sure your station is prepped and ready to go before the doors open. How many covers are they cooking for each night of service? These folks are acting like they have never stepped foot into a commercial kitchen ever. As for Chef's tirades, hell, I thought they deserved the tongue lashing. Of course I realize that everything is edited for drama and effect of television. If you cover your station, then there is no reason for the Chef to have to chew you out.

Now you have a true reason to go visit Kansas City. If you go on the first friday on the month, the arts district is alive with art openings. And his shop just happens to be in the middle of it all.

I was a little bit let down with Recchiutti as well. However, I do think his fleur de sel chocolate is much better than Fran's. Did you try the fleur de sel at Recchiutti, Wendy? I was disappointed with Fran's salted caramels after hearing so much about them. To me, they are merely good candies than serious chocolates. ← Ling, I agree with you about the Fran's. It does nothing to really impress me, the very first time it did, but since then, I look for better flavors like Christopher Elbows. That is one place I make sure I stop at every time I am in Kansas City.

Steve Howard of Kokoa Chocolatier on S. Peoria in Tulsa. His truffles are still hand formed and hand dipped with a depth of flavor that the big commercial guys lost a long time ago. His white truffle, meaning white truffle, not white chocolate, is so intense.

What is up with Craft at the new W? I have not heard or read anything on this project lately? Is the hotel opening this coming weekend?

OH, I thought is was normal. Probably my worst job was busting the dried up concrete out of the back of concrete trucks at night with a hand held air hammer.

The Grapevine in Tulsa does a grilled salmon BLT with hand cut fries.

Miracle Whip was introduced at the 1933 Worlds Fair. ← I learn something everyday.

GG, to try to give you my feeling on does this type of dining fullfill my dining hopes by creating a melded cuisine, no it does not. If I want Italian, then I will seek out a restaurant that has an Italian emphasis. If I want BBQ, then I am headed down to the closest place with a wood pit. So no, Cheesecake Factory and other restaurants of their kind do not interest me. The rest of my family, who live in other regions, now they feel that they are getting a real dining experience by going to CCF. But their requirements of the food on the plate is totally different than mine. Where as I am interested in tastes and flavors and the food itself, they are thinking about how much they are getting for their dollar value. And it is big and it is busy so it must be good. Kind of like the old thing that my parents used to say that the food must be good at a big truckstops because truckers know the best places to eat. But to go to a place that tries to be everything to everyone, that does not interest me. In the effort to fullfill all those requirements, the quality is sacrificed to put out obscene portions. It is similar to the fact that I do not go to major amusment parks because I get more fun creating my fun than having it programmed for me. I feel that a person who is more interested in the food will probably be dissappointed in the Wal-mart concept of dining. But for the people who have other priorities, then that type of concept is for them. What are those people like, I don't really know. Most folks I hang out with are more the foodie type. Another thing that CCF has going for it is name recognition. A lot of people are reluctant to try anyplace new unless they have heard about it from someone whose tastes they respect. And also the use of cheesecake in the name does not hurt their marketing efforts. A lot of people really like mediocre cheesecake, look at all the ready made cheesecakes that Sam's Clubs sell. Is it good for educating people on new cuisines, could be, because nothing they do will offend most folks. Then again, if one never goes beyond that level, then they have no idea of the possiblilities of the taste profiles that exist beyond that point, and that is their loss. But would they be willing to go that extra step and try a place which is local and not a steakhouse, probably not so inclined. So, for me, CCF does not fullfill my needs. Does it fullfill for others, apparently. Why, beats the _____ out of me.

Coffeyville is an interesting little town, I do love the fact that my Amazon orders get here next day a lot of times because of the big warehouse they have there on the road up to Chanute. Where was Miracle Whip originally developed? Where was the company originally located?

I just saw the guys on Squawk Box talking about this piece in Time. THere will be a second discussion on Power Lunch on CNBC. The company will not list calories for the items on their menus because it would cost them like $45,000 per menu. Are they really afraid that that will cause them to lose business when people are faced with reality? I have to admit that I do not dine there, I have not been impressed with what they serve. Plus, we don't have one here. This is one of the few markets they have not tried to claim with obscene portions.

this is the method that I use also, never any complaints. If you want a ranch flavor, try mixing it into the cream cheese instead of marinating the cukes, that could be the problem. Keep the cuke flavor clean.

Welcome to CKatCook to the eG boards. At last, another Oklahoma person. NOw I don't feel so alone. And I agree that the best spuds are the ones you grow yourself. And with grilled halibut, that sounds great. It seems the only local fish available is catfish. Not my first choice.

I had some friends in from Belize when I lived in New Orleans and we scoured the city for some Salad cream. But alas, no luck. So the last time I was in Belize, I tried it. It isn't miracle whip and it isn't mayonnaise. I did sort of like it, considering that most of the Belizean cusine was pretty dreadful. I did learn that the next time I am down there, I will stay at a resort real close to one owned by Francis Ford Coppola, his dining rooms rock. The Lobster Pizza at The Turtle Inn was heaven.

The last time I was there, the italian sausage gravy just didn't do it for me. I guess I am too old fashioned. But now the french toast, now that is some good eatn' as they might say back home. God, what excuse do I have to think up to go back up there, help me think of a good one. Please.

Hi Chris, congratulations. How about a trip along 'Route 66' to some of the cool and interesting places that still live along the Mother Road.

My order came in earlier today also. They ship DHL and over night. We ate more than one and I did take one (lemon) to my hairdresser because I showed up late for my hair cut. Over all, I am totally impressed with the service. I will be ordering some more of these babies.

Thanks Chef. I actually worked there for a year and a half and I'm just making the switch from line cook at east west and I'm up for a possible shot at sous for Porterhouse in a about a month. I have a good understanding of the scope of food from presentation down to the nutritional aspects. So I'm using my home kitchen as atest kitchen and I'm going to present some ideas to my head chef once I've got everything at a functional level. ← good for you, go for it. You will learn more doing this, it is a valuable experience.