ulterior epicure

so that's why birds are getting larger.... just kidding. seriously though, this is a novel idea - i never thought of it. what's your method? what do you feed birds? u.e.

Now there's an option with which I could live with myself... Who knew? [edited to add]: Boy, that was an awkwardly formed sentence... is that grammatically correct? Anyway - Yay for chicken-fried cars! U.E.

Really? Is that legal? I don't know why it wouldn't be, it just sound so environmentally unfriendly... but I guess disposal in any sense means returning it to the earth in some form... I guess I just assumed there was a more "friendly" form than just dirty grease... U.E.

Not that these aren't great suggestions and options - but I suppose I should clarify my inquiry (and narrow it down to), nearly exclusively sushi and sashimi omakases. U.E.

i prefer "crusty..." not that i don't love bluestem, but i don't think that "colby" should be thrown around exclusively as k.c.'s only fine-dining/good quality dining option. to be fair, in my opinion, others like smith & gold (40 sardines), tio (american), and jeff scott (zin), among others, also deserve recognition... it's not that piropos isn't "colby" - but it's just that, imho, it's poor quality - period regardless of how other chefs/restaurants are performing. [edited to add]: underlined texts u.e.

i have never ever known what to do with it... and avoid deep frying altogether because of this single reason. i'm craving some fried foods (homemmade). could someone enlighten me? i don't have a professional deep fryer - just a big pot. u.e.

couldn't have said it better myself... and i would agree on the value assessment as i noted in my previous post. i also wanted to add that i have visited the restaurant once before and after an eating trip to argentina. i doubted the first time, and was convinced the second time, that the food was "authentic." to be sure, the names on the menu are "authentic" - but of what i've tried and seen, nothing was prepared that argentinians use to cook or present meals. In some cases, even the type of food presented is way off... u.e.

hi all. having been out of the u.s. for a while (or in otherwise inadequate parts of the world for sushi eating), i have been lately finding an uncontainable yearning for sushi. part of the reason i've resisted the mediocre, and even slightly good, sushi joints in my area is because i'm holding out for a really good experience. so, i'm off to chi-town soon. while i know most of the "good" sushi places, what i'm really looking for is a place where i can park myself in front of a true sushi master who will literally feed me hand-to-mouth with rare and exciting cuts of seafood the way that yasuda (nyc), masa (nyc), urasawa (l.a,) and uezu (of kurumazushi in nyc) do to enormous gastronomic pleasure... is this possible? please tell me it is!! u.e.

I join the (growing) crowd of those who have been disappointed with Piropos. I have been twice, and both times left terribly upset. Indifferent service, mediocre quality, and obscenely poor value... would be willing to elaborate to those who solicit. U.E. [edited to add]: oh, yeah, and what's with their ridiculous seating policy? it seems like it takes extra jockeying to get near the windows - which is, in my opinion, the only appeal to the restaurant (left for this disappointed diner) - and even then, the view of park university and the train tracks ain't all that to write home about - especially after the sun-sets, when the "scenery" is reduced to a view to a lit clocktower - only to remind you of how much time you've wasted waiting on your food or waving helpessly for your server... if you're not lucky enough to get one of these "first tier real estate," you feel as if you've been relegated to the staff mess hall - crammed between other elbows and constantly dodging the frenetic fray of the absent-minded servers. yikes, that turned out into a spew... sorry.

i'm agonizing over one night left in chicago on an upcoming trip. i really regret not having visited scylla when i was last there, and vowed that it would be on my list when i returned... well, i'm returning soon and have been side-tracked by schwa and sweets & savories. anyone have any input? any recent experiences at scylla to report on? thanks! u.e.

This isn't going to be much help - but might lend some hope... There was a GREAT little restaurant in Sedalia near/on the way to where the turn-off for the road down to the Lake of the Ozarks is... My dad and I would always stop there for the BEST ONION RINGS IN THE WORLD on our way down to fish on long weekends. It was decades ago, but I'll never forget how they tasted... they've become the standard by which I have measure all onion rings since... I never looked at french fries the same way again. I was probably only six when I first tried these treats - an early start on getting to know the alluring affects of beer in batter! I realize this is very vague and doesn't help at all. It's been a food five years since I've passed that way, and everytime I do, I look for it... to no avail... My memory has hazed over and I can't really remember exactly where the place is. Neither could my dad - he's tried to look for the place the last couple times he passed that way. Perhaps it's gone (I wouldn't be surprised). I guess it'll just one of those hauntingly sweet memories of the past. Thanks for sending me down memory lane... sorry for dragging all of you along with me. If your brother does find irresistable beer-battered onion rings - be sure to let me know!! Ulterior Epicure.

Not if you guys keep talking about it! Now that you've let the only person that matters (me) in on this restaurant, we can all hush up!! Just kidding, that's not very eGullet of me... I do hope to get out there soon! I looked up their website and they seem very affordable!! U.E.

I've had both Demerara sugar and Muscavado. What's the difference - and what is particularly special about them (that warrants charging unimaginable prices)? U.E.

This alone has convinced me to visit! I've experienced olive oil gelato once before - and it was sublime. I had it at one of Batali's many lower-end joints: Otto Pizzeria and Enoteca near Washington Square (NYC). Somehow, with his, the large crunchy ice crystals were incorporated into the gelato! U.E.

oooo - fideus - i've not had this in quite a while. what a novelty!! 'bucatini with iowa pancetta' - iowa pancetta? itally-meets-midwest!!

Alas! Despite my intense travel schedule, it would have been feasible!! I was in nearby Chicago - and just a month before I left for a five month sejour in Europe... Oh, well, I'll be sure to try to make it to the next one, if there is one! (hint, hint...) - although it my go against my anonymity clause... U.E.

no, i've not been to any of zingerman's outposts except their deli and the roadhouse. i know where there bakehouse is, but i just find the deli such a novel place - and i can usually get everything i want/need there - plus it's where the cheese is! re: gelato - i think that's at the creamery, no? although i have no idea where that is - is it with the bakehouse? ulterior epicure.

... a far cry from upscale dining (and certainly not one of my favorites) - but I believe that Zingerman's deserve's a mention. U.E. ← I was just going to mention Zingerman's as well. ← Speaking of Zingerman's - for those dark chocolate lovers out there... ENJOY!! Ulterior Epicure.

would love to hear more about the "snake" - i've never been and am skeptical... any egulleters have any input? [edited to add]: does anyone know what's up with their website. i've not been able to access it. [edited again to add]: nevermind my previous edit - it works. u.e.

hey, if the food's good enough, i'll eat it off the floor! u.e.

Thanks ludja! These are all great suggestions... one problem is that I may not have a car as I'll be skirting up to Napa with (local) friends. The extra night is when I return from the Valley and will be leaving the next day (so there's no sense to rent). So, I need suggestions that are relatively accessible by public transport/taxi from the downtown area. Also, would love to hear more about Incanto. Cheers. Ulterior Epicure.

If this is true, then there's little to live for... As well, would nay-sayers of the "Freep's" annual picks want to see the same restaurant, say Tribute, named the best every year? That would be boring... Perhaps it's better to just call the award, "The Best Uncovered Restaurant of the Year..." Just a thought... U.E.

while i've never had much of an opinion either way about mr. bruni, i'd have to say that today's review (of barbounia) was rather disrupted... as noted above, it took me a three paragraphs just to get "seated" - and all that belabouring language just to let me know that my butt would meet a soft welcome. i finished the review not really know what the restaurant was about... just what to and not to order. u.e.

That's too bad to hear... any others out there who have recent reports? Have read about Farallone - and looks promising - but have never heard of Boulevard. Any eGulleter's with recent insight? It's becoming quickly apparent to me that Dining Room at the Ritz is the must. Oh, yes, and I forgot about Mina. Any reports? Thanks, i'll keep La Toque in mind! Cheers. U.e.

anyone have a clue how many courses are on the omakase? u.e.