Psst... We're working on the next generation of Chowhound! View >

t75atc's Profile

Title Last Reply

Cooking For Our Four Legged Friends...

We feed our two dogs kibble: the "old lady" gets the wheat/corn-free kind from Costco, while the pup is still eating Eukanuba. We'll transition him to the other kind soon, though.

We had a beautiful Siamese named Sam, who developed irritable bowel disease shortly after her 12th birthday. She had been eating commercial foods all her (too short) life. After her diagnosis, we transitioned to the B.A.R.F. diet (biologically appropriate raw food, or bones and raw food). We bought a grinder and used the recipe from Dr. Pierson's website, It's basically raw chicken thighs including skin and bones, chicken livers, scrambled eggs, vitamins E and B complex, taurine, wild salmon oil and water. It's supposed to duplicate what a cat would eat outside (small birds, mice, etc). Next batch that we're starting tonight will have rabbit in it as well, mixed in with the other ingredients.

Unfortunately, Sam's IBD got the best of her and she crossed the rainbow bridge back in Feb. In March we went to the local HS and were chosen by Gordie, a very handsome 2 1/2 yr old neutered male (looks like a Russian Blue, but most likely isn't). We transitioned him to the barf food (and yes barf is a good name for what it looks like), took about 5 weeks total because he was a dry food addict. If your cat won't eat wet food, try a sprinkle of parmesan cheese on it, or look for a product called Fortiflora. Now he eats his 4-5 oz/day, and perhaps the best benefit of all, his "tootsie rolls" don't stink. At all.

We would like to make our own dog food, but there are so many websites/opinions out there: raw vs cooked, grains vs grain-free, etc. Still searching and researching. We are very fortunate that our canine kids love their fruits and veggies!!! (They get no onions, grapes or chocolate things.) They also get grain-free treats (Blue Buffalo Health Bars for example). The 12 year got super itchy a couple of years ago, instead of opting for allergy testing at the vets, we went ahead and changed her to a wheat/corn-free diet. She went back to what I would consider a normal level of itchiness.

Jul 12, 2011
t75atc in Not About Food

Servers vs. Food runners.

Maybe this doesn't happen in higher -end places with food runners, but the arrival of the runners usually signals the start of the "food auction", i.e. "Who had the fettucine carbonara?" I am sometimes tempted to grab something I didn't order, because it looks better than what I did order. :)

That being said, runners don't bother me, although, like others have suggested, the server ought to be there, and check in every so often.

Jan 25, 2011
t75atc in Not About Food

Do you use cloth napkins?

Although we own cloth, we end up using paper mostly. Whenever I set the table with cloth, my DH (or guests) say that that's too fancy and would I mind getting out the paper. I think, in the case of my DH, it's a family thing. He is one of ten children, and in his mother's mind, paper plates, paper napkins and paper towels were luxuries. After all, clean up after dinner became a breeze (especially since she never had a dishwasher, unless you count her kids !)

For Christmas this year, I bought a set of red napkins from World Market. Great color, table looked great, but boy do they need ironing after laundering. No matter if I air dried them or put them in the dryer, nothing but wrinkles. And I hate ironing.

Jan 13, 2010
t75atc in Not About Food

Looking for great local food in St Louis

Hendel's Market in old town Florissant is a short ride from the airport, cool old rehabbed corner market. Nice patio too, although it's getting a little chilly (and damp) for that now.

Lombardo's Restaurant is in or very near one of the airport hotels. I've never been to that location, but I like their Union Station location. Other than that, the other posters have offered some good options.

Oct 26, 2009
t75atc in Great Plains

Two Unrelated STL Food Questions

Lombardo's just west of Union Station hand makes their own t-ravs, and I've found them to be much better than most other places. Also Carl's Drive-In (on Manchester Road in Rock Hill, I think) makes root beer every day from the original IBC root beer recipe. I've heard good things about it, but I've never been. My DH loves Fitz's root beer, go for that and to watch the bottling operation, but the food is ordinary (imo).