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KansasKate's Profile

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Costco Food Finds - 1st Quarter 2014 [OLD]

Isn't it funny how in Dec it's all truffles & candies and in Jan it's all diet shakes & bars.

Trader Joe's Yay/Nay - February 2014! [OLD]

Can you donate an unopened keg to a food panty or shelter?

Trader Joe's Yay/Nay - February 2014! [OLD]

Frozen Garlic Nann. Tried it for the first time last month, and we're now addicted. We use it to make individual flatbread pizzas in our toaster oven.

Was just reading the Epicurious list of 10 things to try from TJ's and added a few to my list. Will also add the aioli garlic mustard mentioned by BeachCookie107.

Feb 08, 2014
KansasKate in Chains

No Sundried Tomatoes at Costco??

Has anyone tried the Roland Sun-Dried Tomato Strips? They come in a 1-kg bag and are on the Costco website.

Feb 08, 2014
KansasKate in Chains

Just short of Silpat, is there any Silicone you like using

Question for those who have silicone ice cube trays: have you ever used them for freezing olive oil & herbs? If so, what were the results?

In our kitchen, the most-used silicone items are:
* Silpat, esp the smaller rectangular & hexagonal ones for toaster ovens.
* Williams-Sonoma basting/pastry brush that comes apart for cleaning.
* Trudeau pinch holders. (I use them; husband uses Ove'Gloves.)
* Spatulas. Though they're used a lot, I don't like them. I've tried pretty much every brand. Neither the glossy finish nor the matte finish ever seems clean, even when it has been thoroughly washed.

Things we're not so crazy about:
* Madeleine pan. It fits in the toaster oven, which is why I bought it, but the cakes have to be carefully coaxed out, and even then some stick. And it has to be placed on a cookie sheet to support it. (Recently I found metal nonstick plaques that fit in the toaster oven, so the silicone has probably seen its last use.)
* MIU France square pot holder. Way too awkward as pot holder. Makes good trivet, but who doesn't already have tons of trivets?
* Le Creuset handle sleeve. I just never remember to put it on until the pan's already hot & full of food.
* Baking cups, standard & mini. Never used them and not sure why I bought them. I never make cupcakes.

Feb 25, 2013
KansasKate in Cookware

Dinner in Kansas City, MO

Jasper's is excellent and elegant. There certainly aren't any checkered tablecloths or candles in chianti bottles. However, if you won't have a car, you'll want to eat close to the Plaza.

Depending on what "walking distance" is for you, you could go a couple of blocks down Main St south of the Plaza.

Osteria il Centro is at 51st & Main. It's a small place with an intimate feel and good food.

Spin! Neapolitan Pizza is at 49th & Main. Great pizza & salads. Bonus: Glacé, Christopher Elbow's artisanal ice cream shop, is right next door!

There are, for better or worse, a lot of chains on the Plaza now --P.F. Chang's, Fogo de Chão, etc-- but also some very good independent restaurants and small local chains:

Blanc Burgers + Bottles: huge "gourmet" burgers

Gram & Dun; gastro pub

Bo Ling's: best Chinese in KC

JJ's: the sad news is that on Tuesday (19 Feb 2013) JJ's was completely destroyed when a gas main exploded.

You've been given several other good recommendations, but you might find them a little beyond walking distance from the Raphael.

Enjoy your stay!

Feb 22, 2013
KansasKate in Great Plains

Nevada, Mo.

Nevada is a very small town, so "decent" is relative.

The best option is the Thai Cabin & Grill. The owner's family is Thai and while he's not a trained chef, he is a good cook. It's the freshest Thai food -- almost everything is cooked from scratch when you order. They're open for dinner Wed-Sun, 4-9 pm. It's hard to find because it's behind his house in a housing development on the west edge of town. The Bing map on Facebook is way off. The Google map gets you in the neighborhood but is off a little. Take Austin/US-54 west to the edge of town; turn right/north onto 1375 Road. (I think there's a windmill at the corner) Follow it north through a couple of stop signs (1st is at Walnut; 2nd is at Noah). Just after the 2nd stop sign, turn left/west onto E Nighthawk Rd -- it's just around the corner and there's a big sign. They have a limited selection of beer & wine.

If you want to drive 20 miles to the west, to Fort Scott (KS), you can eat at Nate's Place at the Lyons' Twin Mansions. Open for breakfast/brunch/lunch from 9-2, Tues-Sun. They have great sandwiches on focaccia including a vegetarian option. The salads could be made without meat, as could the pastas. Some times the soup du jour is meatless. They have some egg dishes as well as trout and tilapia, if those are options. Their hummus is good, and their sweet hash of diced sweet potatoes & apples is to die for. They have a full bar. I recommend the bloody mary.


Oct 24, 2012
KansasKate in Great Plains

Sunday Breakfast ?? Waxahachie - Medothian - Desoto - Duncanville (SW of Dallas)

Just realized I spelled Midlothian incorrectly.

Mestizo - Overland Park, KS

We ate at Mestizo in December.

It's behind (north of) Town Center, just off Nall to the east. There's not much street parking but there are parking garages close by. It has a view of what in the winter is the ice rink (which sounds more picturesque than it really is.)

Decor & Atmosphere.
There is not a sombrero to be seen anywhere. Unfortunately, there are a couple of TVs in the bar which can be seen from about anywhere in the restaurant.

In Mexican restaurants, I tend to avoid wine, but the list at Mestizo includes a couple of malbecs and an albariño -- a very pleasant surprise and some nice options if I ever swear off tequila.
For those who like cerveza, there are the usual suspects from both the US and Mexico.
For those with a designated driver or a room across the street at the W, there are tequila flights -- choose 3 from a list of about 40.
From the cocktail menu, I had the prickly pear margarita. It's made from "tuna" which is the magenta colored fruit of the "nopal" cactus and which happens to be one of my favorite fruits. The drink was ok (as opposed to the cactus pear margaritas at the now-closed Baja 600 which were wonderful). This one tasted more of agave sweetener than tuna fruit juice. And it was $12. Next time we go, I'll have the Jamaica margarita. "Agua de jamaica" is a hibiscus infusion and another one of my favorite Mexican flavors. There are other margaritas, mojitos, caipirinhas and sangria.

We were there for a very early dinner and decided to split the Jalisco-style short ribs and an order of churros & ice cream. The food was great. The ingredients used are traditional but, while most of the dishes are based on traditional recipes, they have a little creative twist, which is what one would expect from a celebrity chef.

I guess I would say that Mestizo is to Mexican food what North is to Italian food. The food is very good, but it's not the place to go if you crave some specific traditional dish because either it's not on the menu or if it is, it's not what you would expect. I've been to Mexico several dozen times and when I want something that reminds me of the best meals I've had there, I go to Frida's.

We will go back to Mestizo when we're in that neighborhood and want a good meal.

5270 W 116th St, Leawood, KS 66211

Jan 09, 2012
KansasKate in Great Plains

Sunday Breakfast ?? Waxahachie - Medothian - Desoto - Duncanville (SW of Dallas)

We need to host about 20 people for a 10am breakfast on a Sunday in the Waxahachie - Medothian - DeSoto - Duncanville area southwest of Dallas.

Immediately after breakfast, we need to get on the road headed north. So, the closer to either I-35 (E) or US-67, the better.

Reservations are a must; I don't want to wait for a table. A buffet or omelet station would be great, but ordering off the menu would be ok too. This crowd seems to prefer bacon & eggs, omelets, Belgian waffles, and such -- regular breakfast food. "Nothing fancy" they keep saying.


"Dirty" recipes that are crowd pleasers

Isn't there a version for little smokies cocktail wieners that uses 1 jar grape jelly + 1 jar Heinz chili sauce + 1 can Ocean Spray jellied cranberry sauce?

Oct 25, 2011
KansasKate in Home Cooking

"Dirty" recipes that are crowd pleasers

Anyone every tried Truvy's "Cuppa Cuppa Cuppa" recipe from the movie Steel Magnolias? A cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Mix and bake at 350° until warm and bubbly. Serve with ice cream to cut the sweetness.

I've not tried it, but if I were going to make it, I think I would use The Pioneer Woman's version:
1 cup self-rising flour
1 cup sugar
1 can fruit cocktail with juice
Grease an 8x8 pan with butter. Mix ingredients and pour into pan. Bake in a preheated oven at 350° for about 45 mins. Served with UNsweetened whipped cream to cut the sweetness.

Oct 25, 2011
KansasKate in Home Cooking

Seeking the REAL "Brooklyn Style" Cannoli Recipe

Have you tried using 1 drop of clove oil for every 2 drops of cinnamon oil?

Sep 22, 2011
KansasKate in Home Cooking

gadgets for roasting chicken

Thanks for the info. The Rösle is no longer available at W-S, but Amazon sells it for $20.

Sep 10, 2011
KansasKate in Cookware

Staub in teal @ Anthropologie

When we decided to go to KC today, I took along the lid to my teal Staub in case we made it to the SLT store there, which we did. SLT's La Mer is much, much darker than Anthropologie's Teal. It looked good with it, though.

The kitchen store in my small town has decided to carry Staub. They hosted a cooking demo & pre-order party last week. The new catalog they had did not show Teal or anything close. And the shaded Royal Blue has been replaced by the solid Dark Blue (aka Sapphire @ W-S and Marin Blue @ SLT).

Sep 10, 2011
KansasKate in Cookware

Staub in teal @ Anthropologie

I suspect the La Mer at SLT is the same as the Teal at Anthropologie. Has anyone compared them in person?


Sep 09, 2011
KansasKate in Cookware

Chile: Chef René Moncayo's salsa renehonaise

I saw a reference to a seafood sauce made by Chilean chef René Moncayo in 2001. Called "renehonaise" it's made from mayo, red wine and olive oil.

I've tried googling in both English and Spanish with no luck. Does anyone have a recipe? Does this sauce perhaps go by another name?

Finding info on Chef Moncayo has been just as difficult. Perhaps he uses a segundo apellido? Does he have his own restaurant?

Mil gracias,

eBay "guides" on LC ECI colors & sizes

Yes, photos would be helpful... as long as they were *good* photos. E.g., I find Cobalt Blue looks more purple-y IRL than in the photos online.

Also, as I recall, the color list doesn't include Harmonic Blue.

However, it's still a huge help to me as the guides contain a lot more info that I have in my head!

Jul 25, 2011
KansasKate in Cookware

Lavender Ice Cream (no eggs + sugar to honey conversion)

Thanks for the suggestions.

I made Béa Peltre's recipe w/ sugar and like the flavor. However, it was a little softer than I prefer, and I wonder if that has to do w/ the 2% milk and milk-to-cream ratio. Her recipe is here:

Today, by accident, I found some granulated honey on the W-S site which looks like it can be used as a sugar substitute.

And I found this recipe on Chow (which for some reason didn't show up when I had googled recipes):

Compared to Béa's recipe, the milk-to-cream ratio is different, so perhaps it wouldn't be so soft?

A few more test batches are in order. Dammit!

Thanks again to everyone for the suggestions.

Jul 25, 2011
KansasKate in Home Cooking

Lavender Ice Cream (no eggs + sugar to honey conversion)

Because I want to make honey lavender ice cream... but without eggs.

My husband's favorite ice cream is honey goat cheese from Glacé (Christopher Elbow's artisan ice cream shop in Kansas City) -- the texture is great, so there's got to be a way. Of course, I'm sure CE worked on it in the test kitchen before adding it to the menu.

Jul 23, 2011
KansasKate in Home Cooking

Lavender Ice Cream (no eggs + sugar to honey conversion)

Does anyone have a recipe for honey lavender ice cream *without* eggs?

The ones I found have either 5 yolks or 2 whole eggs, and eggs are a deal-breaker.

I have Béa Peltre's eggless recipe for lavender ice cream. She boils milk w/ 300g of sugar before steeping the lavender in it overnight. I wondered about using honey in place of the 300 g of sugar, but what I read here on CH made it sound like the extra moister in the honey would make the ice cream freeze too hard. Would that apply to honey disolved in milk?


Jul 23, 2011
KansasKate in Home Cooking

Cuteness in the kitchen!

This kitty keeps my Brown Betty cozy.

Apr 20, 2011
KansasKate in Cookware

broths and soups for liquid diet

While recovering from some up-coming surgery, I will be on a clear liquid diet for a few days then a liquid diet for a few weeks.

Is there a broth, bullion or stock that would taste ok on it's own? Canned, boxed, powdered -- anything fast & easy. (I read a lot of reviews, but none sounded great as a stand-alone.)

Also, if anyone can recommend recipes or cookbooks for pureed soups, that would be great. Especially cold soups, since it's beginning to get warm.


Apr 15, 2011
KansasKate in Home Cooking

KC: what's good at Werner's meat market in Mission?

Thanks, everyone. My husband went today and got a selection of sausages, some German mustard, and something else -- maybe sauerkraut. Looks like we'll be doing some grilling soon.

Apr 02, 2011
KansasKate in Great Plains

Characteristics of Malbec wine

If it was a "Nico" then it cost around $100; if not, about $35.

Mar 31, 2011
KansasKate in Wine

All Clad or ???

We too cook on a portable induction unit. We love our All-Clad Copper Core pans and ScanPan CTX skillet.

Mar 29, 2011
KansasKate in Cookware

Why would anyone.........

If you have a cooktop w/ separate wall ovens, you could wait to replace the cooktop. I don't think it will be long until there are some good combo (gas + induction) cooktops in the US. There are already several options in Europe & Australia. Both the KitchenAid KHMF9010 "Step" and the Highland HT3CIN look pretty good. Why not have the best of both worlds?

If what you have is an electric range, you could replace it with an induction (all electric) range or a dual-fuel range (gas burners + electric oven). Either one would be a big improvement over a range w/ electric coils.

Mar 29, 2011
KansasKate in Cookware

Why would anyone.........

For the generation who were young adults in the 1950s when the "totally electric home" was a big deal, gas may seem old fashioned.

People who aren't really "into" cooking probably don't care.

In some areas, electric companies sell electricity at a cheaper rate to people with all-electric homes.

And perhaps the newest reason: induction.

Mar 28, 2011
KansasKate in Cookware

30% off sale - Mauviel, Viking, Cuisinart, etc.
30% off w/ code marchods, March 24th (today)

Cookware, knives, small appliances, tabletop -- pretty much anything on the website.

Mar 24, 2011
KansasKate in Cookware

I am roasting a whole COW aka Francis Mallman style from Argentina

A friend in BsAs just replied to my request for recipes, which I've translated:

This is the very simple way I do it:
Rub/baste both sides with olive oil and minced rosemary.
Don't salt it. Begin cooking w/ ribs towards the heat source.
But after you turn it 180° then you mist it with salmuera (Kosher or sea salt disolved in water) or use a sprig of rosemary to apply the salmuera.

Another option is to use chimichurri on both sides. When making chimichurri, mix the ingredients in the vinagre then slowly add the evoo to create an emulsion.

This guy is a great cook, so I would do just as he says. If you're doing two, maybe one of each?

Mar 22, 2011
KansasKate in Home Cooking