bbqqueen
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Posts posted by bbqqueen
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What, exactly are "burnt ends?"
I've always thought burnt ends to be the almost charred, crispy on the outside but terribly flavorful and still juicy on the inside trimmings from BBQ brisket.
I just received the holiday mail order catalog from Fiorella's Jack Stack BBQ. Pgs. 22 and 23 are dedicated to burnt ends. None of them look like the misshapen and odd-and-ends trimmings of blackened brisket. Instead, they look like cubes of steak and ham that have a carmelized on the outside.
Here's what the little side-bar insert on the page says:
What are burnt ends?Actually, there's nothing "burnt" about them. Years ago, Russ Fiorella (Jack's dad) saw folks line up for the trimmed ends of briskets despite their blackened appearance. Almost caramelized on the outside, these succulent tidbits of seared meat are fork tender and bursting with sweet smokiness of Ozark hickory.
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.
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I ran across an article in the New York Times food section last week for a no kneed bread.
I've been planning on trying this today or tomorrow. There's a good thread, including some pics and some tweaks over here:
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.
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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"
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Another offal sighting....... Just had dinner at Lidia's and they have veal tongue on the app menu right now. Very thin slices surrounded by three different sauces (carrot, horseradish, and then a really great combo of capers and diced eggs) and a little frisee salad on top. I really liked it. Very much like a cold roast beef salad except the beef is buttery smooth and tender. The sweetbreads are still on the menu, as is the Campo Lindo chicken liver dish.
Speaking of buttery smoothness and beef....one new non-offal item on the menu is a Wagyu beef cheek ravioli. Need to try that next time.
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?
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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.
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.
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Yeah, Mildred's will be a hard act to follow, charm-wise.
One of the reasons we decided to live in the Brookside area was the Breadsmith. I was heartbroken when it closed, and I haven't found anything else like it yet (any ideas?).
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 had to switch round to a softer crumb. Napoleon's I was never too raring about, however I semi-liked it before the owners split up a few years back.
I wish that little bakery on Westport road was still there, for the likes of me I can't remember there name. They where a block west of Boozefish on the corner, the bread they offered was tops!
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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.
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Yeah, Mildred's will be a hard act to follow, charm-wise.
One of the reasons we decided to live in the Brookside area was the Breadsmith. I was heartbroken when it closed, and I haven't found anything else like it yet (any ideas?).
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
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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.
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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.
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Am I the only one not following bbqqueen's oddly angry posts?
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.
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,KC Magazine does not deem itself a provider for restaurant criticism. It is a provider of restaurant criticismAre you running for president in 08? This soulds like flip-flop
I hope egullet doesn't have a qoute critic
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The editor at the KC Magazine has given me full editorial control of the restaurant criticism section.
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.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 I think I'm missing something here. Can you dumb it down for me?
I think my main point with the KC magazine critic is when he openly stated "The editor at the KC Magazine has given me full editorial control of the restaurant criticism section. This is the only reason I agreed to take on this position." Just sounds so harsh, almost like a "Witch Hunt" and just makes it sound like he only took the job to criticize. Not look for any good. Where like with the Pitch they do not even use a rating system, a kinder more gentler approach. The KC Star isn't on the same level with the Michelin Guide, but they are catering to the Kansas City diner that wants a good meal out. So I feel their reviews are fair to the general dinning public.
I'm lost about your point here "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" Kansas City magazine does the same.
I do have to admit I was flabbergasted of his review last month, by the crude number system(or wheelchair) he used. That made me go back to my last 5 years or so of their past issues and relish the writings of past.
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The editor at the KC Magazine has given me full editorial control of the restaurant criticism section.
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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UE, I'm willing to bet the pork tenderloin is sliced, pounded thin, breaded, and sauteed. Hence the panko. At which point, forget the bread for the sandwich, just gimme a plateful of pork schnitzl, which is kinda what it is.
I think it's just a pork Tenderloin breaded like local onion rings, to even come close to making it a schnitzel using those types of bread crumbs you would have to grind them down bit. You should also use a slice of veal from the saddle or strip loin then pound it thin, lightly bread it in a classical way using the fine crumbs then quickly saute it and place a rolled up anchovy with a caper in it and a slice of lemon on top. To used pork in-place of veal is an insult to Germans and Austrians
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Blackbelt bbq is westport is tops! My sweetie can get his fill of goat there also....YUM!
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A couplah things from random recent drive-bys:
1. In the Shoal Creek Shoppes in Liberty, MO, there is a new Italian eatery called Mavi Italian Casual. It looked like it could be pre-fabbed (i.e., a "chain"), but I doubt it... it was open for business, but empty. From what I could tell looking into the store from the parking lot, it's a self-service place with a huge printed menu board on one wall. Google came up with nothing...
2. Drove through the new Briarcliff shops - North of the river just west of I-29/169. Besides Piropos, there's another fancy-lookin' restaurant called Trezzo Mare, a simpler eatery called Cafe at Briarcliff, a Latte Land, and The Pastry Goddess. Piropos and The Pastry Goddess are the only ones open... the other three look like they've got a good week or two - maybe more.
The Pastry Goddess had a nice selection of pastries (e.g. croissants, pain au chocolat, pain au raisin, frangipanes, and cream-filled eclairs (which woman woman was raving about to herself in one corner)) to tarts, pies (although they insist on calling them tarts), and a whole case devoted to Joseph Schmidt chocolates.
There's also a specialty foods store (Yay!!) that is a la Whole Foods/Wild Oats - but on a smaller scale. Rimann Liquors has also opened a new store in Briarcliff.
Torte-tort-tart you say tomato I say tomato tell us what it taste like not what to call it!
Lauren Chapin - Kansas City Star Restaurant Critic
in The Heartland: Dining
Posted
I'll support it because Jakes is a Hottie