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joiei

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Posts posted by joiei

  1. I will be traveling through on Saturday heading to Kimberling City, MO to judge SCA steaks on Sat and KCBS bbq on Sunday at Boats and Bones.  Looking for recommendations for a fun lunch on Saturday in the Fayetteville up to Bentonville area.  There has been all kinds of new places open and I have not been able to keep up.  

  2. When your driving along I-44 and passing though Joplin I highly recommend stopping at The Eagle Drive In for a meal.  Very fun and creative menu and a daily burger special most days.  They also have a limited and interesting craft beer on tap menu.  When I am going to or from Springfield, MO I have been known to time my trip so that  I can stop at the Eagle Drive In.  This company has another place called Instant Karma Gourmet Hot Dogs in downtown Joplin.  I like the Eagle because it is not that far off the interstate.  Eagle Drive In on fb

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  3. I had a great time judging wings and steak at the Steak Cookoff Association portion of the annual Bedford Blues and BBQ festival.  Because the American Royal changed their date to that weekend a lot of the bbq teams went to Kansas City that would of otherwise been in Bedford.  The entries in the KCBS bbq cookoff on Sunday was not as stellar as in years past.  

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  4. He has a giant hood over all the grills.  Fire department and health department requirement.  They have daily specials otherwise it is the same smoked meats listed at their website.  Crepes, if you go to their facebook you will see ;a photo of the grills at the new place.  

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  5. Adam Meyer has opened a second restaurant location here in Tulsa.  Yay!  He will now be able to offer lunch and dinner.  And the lines are just as long.  In the new restaurant he has maintained his primary method of cooking.  He put in 24 Hastybake Grills.  Everything is cooked on those grills.  Everything.   INcluding the mac and cheese which is to die for.  .  

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  6. This morning in the garden I picked my first harvest of pole beans, planted from seed 2 months ago.  Some poblanos and lots more on the way.  And enough arugula to make a salad to go with those pole beans at dinner time.  I also helped a fellow gardener out by pruning their tomato plant of all the dead leaves. Tomorrow I will give that tomato plant a little drink of Epsom salts to give it a boost for fall production.  Waiting patiently for the blackberry to ripen.  

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  7. There is a new to Tulsa restaurant opening very soon.  They are claiming to be focusing on healthy lifestyles.  Basically they are a pizza and salad bar type of place.  What they are pushing is handmade pizzas and craft salads.  What is a craft salad?  Online i found a restaurant in Manila named Craft Salad: I also found out that Sizzler calls their salad bar Craft salad.  What makes it craft?  It's a salad bar  Are we going to be facing a whole bunch of places starting to call their salads craft salads?  Then I went to their nutritional page and realized that I probably will not eat there.  Most of the nutrient breakdowns were for what they called Mini size.  About one cup.  Very deceiving.  The soups were given in 6 oz portions which they called a cup.  I pay attention to the sources of fat,sodium, carbs, and am starting to pay attention to cholesterol.  I'm still wondering what the heck a craft salad is.  Is it a regional thing?  

     

     

     

  8. Pecan Lodge for some bbq.  Mesa for some incredible Vera Cruzan Mexican, think seafood.  The mole, OMG.  And I second the CAfe Brazil for breakfast.  Good coffee, and I have not had anything there that I didn't like.  Tell Sandor hello for me.  I would be there but I'm scheduled to judge bbq in Shawnee, OK on that date.  

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  9. With the approaching Hurricane Harvey what foods do you normally stock for after the storm?   Growing up on the gulf coast, too many times the very first things that disappeared from the store shelves was bread, milk and frozen pizzas.  Who is going to want to deal with frozen pizzas when you have NO power.  Plus with the power out those babys are starting to defrost in your now not working freezer.  What do you normally stock up in your pantry for post hurricane dining?  Me, I go for canned goods, stuff I can heat up on my little butane stove  Or grill on the bbq.  I do not get frozen pizzas.  

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  10. MILF and a Winter Grind from Mother's Brewing in Springfield , MO and had a tap of Black Betty from Nebraska Brewing.  Monday I had a Rye'd or D'IPA from Anthem Brewing out of OKC at Mcnellie's South City Pint Night where we get to take the glass home.  Anybody need any shaker beer glasses?  If you pay for the postage I will give them to you.  Assorted breweries.  

  11. Went to a  launch tasting at Roosevelts last night.  The new to Oklahoma beer is Paradox out of Divide, CO.  The Blood Rooted is a Wild Sour Golden Ale Brewed with Blood Orange juice and Ginger aged in oak wine barrels (didn't specify which wine).  Almost floral with hints of citrus and didn't get much oakiness.  The other taste I had was Future Knowledge, an oak fermented farmhouse ale, knox foeder#1.  The oak came out in this one.  Both were interesting, I will go back to the Blood Rooted to retaste.  

  12. Lets see if I remember, Monday was pint night at McNellies and the feature was Guinness Draught, I remember when this was such a special  beer; not so much anymore.  THen there was the Terpy Citra at American  Solera and the man-made Earthquake, Excellent.  The Dudes Peach Berliner Wiesse was on tap at Dust Bowl Lanes and is an excellent beer for hot days, Saturday afternoon we got hit at the liquor store later in the afternoon so I forgot to take anything home.  I thought about pulling out one of my Evil Twin Christmas Eve in a New York City Hotel Room or a Prairie Ales Wine Barrel Noir (3 years in the bottle and drinking fabulous) but didn't.  

  13. I was just offered a supply of fresh ground cornmeal today.  It was ground on a farm down by Webbers Falls.  My New Years Eve menu has just completed itself.  Fresh cornbread, black eyed peas, greens and some Unka Dukes hot sauce.  With chopped fresh white onions for the garnish.  Those peas will be cooked with a ham hock of course.  I have never experienced fresh ground cornmeal.  My expectations are hugh.  

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  14. On 1/27/2015 at 7:32 AM, cyalexa said:
    On 1/26/2015 at 1:17 AM, joiei said:

    Try OKC

    Hi cyalexa  I need to start reading eG more frequently.   For Asian in OKC my preference is for the Golden Phoenix on N Classen.  Amazing food.  I will gladly meet you there on a Sunday.  And I have a friend and dining companion who will be very upset with me if she finds out I went and didn't take her.  I am free pretty much any time.  

  15. Sorry I missed this.  I don't hang out here as much as I used to.  Joplin - Eagle Drive In, just up the hill from the freeway at the hospital exit, great burgers.  Couple of local guys who went away to culinary school and returned home.  Another is Instant Karma in old downtown.  Gourmet hot dogs and an interesting craft beer selection.  

     

    In Springfield, there are a lot of intersting dining places in downtown.  Something to not miss here is Askinoise Chocolates,  they are a chocolate maker, they take the product from the raw beans to the finished product.  You might enjoy the Aviary, I think that is how its spelled it is a little french place.  

  16. cy, have you ever eaten at Tei An?  Order the omakasa and sit back and enjoy every course.  I do have another little place that I like but it is nothing fancy.  I'll be passing through friday before memorial day;  Are you there then?  

  17. Have you ever eaten at Mesa?  It is on E Jefferson.  Very close to the Texas theater where Lee Harvey Oswald went to after shooting President Kennedy.  The couple who own it are from Vera Cruz,  Order seafood and anything with Mole.  Oh, and don't miss the mojitos.  

     

  18. I have decided to go for my first level of Cicerone, Certified Beer Server.  Is there anyone here that has taken this test?  If so what should I read to study for the online test?  Are the questions upfront or do they throw in a few where you have to really stop and think about it?  All of this is to further my knowledge for my customers where I work.  I already have my first level sommelier under my belt and am wanting to expand my knowledge.  We have serious beer customers coming in the liquor store, especially with all the new craft brewers popping up here in Oklahoma.  Any suggestions greatly appreciated.  I do have 3 bottles of Prairie Pirate Bomb stashed away in my closet to celebrate when I pass the test.  

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