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bbqqueen

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  1. They've got four different types of burnt ends: Beef, Pork, Ham and even Kobe beef burt ends, which sell for $59.95 for two pounds. ← The "burnt ends" I obtained from Gates was a fine mince of jerky. My cats wouldn't feast on them either.
  2. I've been planning on trying this today or tomorrow. There's a good thread, including some pics and some tweaks over here: http://www.lthforum.com/bb/viewtopic.php?t=10612 ← I have great fortune with this recipe, and I’ll never buy French bread again! It has all the ingredients that should be in bread. I'm sorry if I scandalized anyone here stating it was better than anything I've purchased in the metro area. I honestly believe it is! The best part is I can have it on Mondays and Wednesdays without having to wait until Thursdays and hoping to beat the flocks that beeline it to Fevere's.
  3. We learn everyday, it's hard keeping up with the changing times. I remember looking back a giggling because Nana would say" if it falls out it's offal" then she would say it in reverse "fal-of"
  4. Growing up post depression in the Midwest we were always fed offal, my Nana would tell me offal was a translation from when the animal is killed and hung to bleed then gutted anything that fell out was offal, or not attached by tendons to a bone. I can understand kidneys and liver etcetera, but how does tongue fall (or out of) into that category?
  5. Yep. That exclusive hot tip was formalized by its appearance in Hearne Christopher's colum. ← I was befuddling how my lunch companion was in the know today. You just caught me behindhand. I guess if I'm going to take part in food forums with such experts I better start reading the newspaper.
  6. My ticker was broken also! I have discovered a fix, I ran across an article in the New York Times food section last week for a no kneed bread. I've been making it everyday now. I use a cast iron Dutch oven and it's spot on. The bread is superior to anything I have found in the metro area! http://www.nytimes.com/2006/11/08/dining/0...b348&ei=5087%0A ← Just guessing . . . you never shopped at The Breadsmith . . . or at Fevere . . .or at Napoleon . . . or . . .? ← Oh, no I loved the Breadsmith and was heartsick also! Le Fevere's crumb is just too hard for my teeth, after I turned 60 I
  7. I heard the couple at 40 Sardines parted ways, she bought him out. The hearsay is he going to be taking over a restaurant near the plaza that houses an Italian restaurant now. The Italian restaurant might be moving some place else or just pack up once their lease is up this year. I'm so excited to see Kansas City get a James Beard award winner near the plaza.
  8. My ticker was broken also! I have discovered a fix, I ran across an article in the New York Times food section last week for a no kneed bread. I've been making it everyday now. I use a cast iron Dutch oven and it's spot on. The bread is superior to anything I have found in the metro area! http://www.nytimes.com/2006/11/08/dining/0...b348&ei=5087%0A
  9. I did manage to swing by Gates last night on my way home from work, they have really drop behind. At least the one on state line anyways, has their sauce become piquant or is it just my taste.
  10. Nadler's in Wellinton, Missouri is tops! Plus when veggies and fruits are in season Wellington is a great find. Nadler's has been there about 70 years very old school. Paradise I found really didn't have that much know how (IMO), I belive they are still pretty new (only a few years old with the new owners). When it was under the old owners I woudn't by worms from them it was such a mess. I know now it's alot cleaner.
  11. I'm not billowy, I was just expressing my disfavor for the new style of reviewing in Kansas City magazine. After reading the last review in the magazine I was just really puzzled, then after reading Fellrath's post I started to think, I just hope I didn't get the wrong idea of his writings. Maybe with the next month's review it will elucidate things up for me. I'm looking forward to the upcoming issue.
  12. , Are you running for president in 08? This soulds like flip-flop I hope egullet doesn't have a qoute critic
  13. The editor at the KC Magazine has given me full editorial control of the restaurant criticism section. I'm not sure I understand this . . . Doesn't any publication that publishes restaurant reviews provide criticism? And is that necessarily separate/distinct from offering recommendations for dining options? The Star and The Pitch both have reviews and they can be critical, but that doesn't stop them from also publishing lists of recs and, of course, running ads for restaurants regardless of the rating their reviewers assigned. I can't imagine cancelling a subscription because of this so
  14. I assume now you are saying that KC Magazine has deemed it's self a provider for restaurant criticism instead of offering recomendations for dinning options in the Kansas City area? If this is so I should really rethink my subscription to this magazine and send a follow up report of this post to the editor Katie.
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