Farmgirl22's Profile
Wichita: Any 'hounds at all out there?
Ah! The Artichoke is AWESOME!! I was actually just struggling to remember the name of it. LOL! I recommend trying the Fix It(?) with ham or roast beef--it's the one with the cream cheese....it's kiss your fingers good!! :-) Service is decent too--especially considering it's always been pretty packed when I've been in there.
Have you tried Piztro's yet? It's on Webb road(??) I don't recommend their artichoke/spinach dip though--it's not the best I've ever had. Their pastas were decent, and I'm told their pizzas are some of the best "fire baked" you'll ever put in your mouth. (I can't verify this because I think "fire baked" pizzas are disgusting.)
Very early morning breakfast, KC to Canton
Well, it's really going to depend on what you have in mind for a "good breakfast"--if you mean traditional country style, there's cafes along the way...or you can eat at like an IHOP or something like that if you prefer. Instead of going through Roxbury (which doesn't have much) you could go through Lindsborg--they have a couple of cafes, or you could eat somewhere in Salina--there appears to be an IHOP just off of I-70 right before you go south on I-135.
Honestly though, you could eat in KC before you leave--however, if you think they will just go to sleep eating in like Salina or Lindsborg will help you guys stay satisfied until lunch time. Which may be better because you'll not want to go do your thing and then leave in the middle because you are all starving again.
Lindsborg has: Canton Cafe, the Cookery
McPherson has: Several chains near interstate, and some cafes scattered through town.
Galva has: Kountry Kafe
Canton has: Canton Cafe
I've never been to any of those, but they all sounded like places that would be open for breakfast--I'd do a yellow pages search and maybe call a couple of them. Nearly all the small town cafes are going to be open early because farmers like to eat breakfast as the sun is coming up...the only disadvantage to this is that it's usually pretty boisterous and crowded.
Enjoy your trip!!
Secret Food Myths - Let the De-Bunking Begin!
LOL! Yeah, I'm not so great with the "overly cautious" handling of food either. Won't eat it off of the floor though...:-) I've never been sick from food poisoning though. *shrugs* Maybe it was all that rotten food that we ate growing up.
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
Put some aluminum foil on the outside crust to keep it from burning. They make aluminum forms that you can put over them too, but the aluminum foil is cheaper--even if it's less convenient.
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
I dunno....I'm scared they will be as nasty as the "biscuits"....*blech*
Wichita: Any 'hounds at all out there?
I make a killer chicken fry--but I don't live in Wichita...sorry! '-) I honestly can't think of a restaurant that does chicken fry that isn't a chain or so greasy that you'll be running to the bathroom a lot....
How do you afford to eat out so much anyway? I'm dying to know, because it costs a fortune to live there, let alone eat out all the time!! :eek: :eek:
Cooking Steak without a Grill? HELP!
Personally, I hate to think of frying a good cut of any meat in a pan...although, your way does sound yummy! But I think we'll just stick with putting on heavy coats and firing up the grill anyway...;-)
Why do so many underestimate the deliciousness of a good Sirloin steak?? We used to throw away the t-bones, the "filets" were ground into burger, the ribeyes and KC strips we always gave to someone else....if you get good quality beef, the sirloin is the best cut...tender, juicy, they are huge, boneless (most of the time, so LESS WASTE!!), has just the right amount of fat on it. Plus, if you marinade it right, you can have some of the best steak you'll ever eat--melts in your mouth!! Perhaps it's because we were spoiled with good beef--Hereford cross makes the best beef money can buy...."Black" Angus can't even come close to comparing...maybe that's it? Everyone is too hooked on the "Black" Angus??
Cooking Steak without a Grill? HELP!
"other posters are correct -5-10 minute rest is very important, lets juices re-distribute"
LOL!! That reminds me of something. I used to waitress in a "steakhouse" (that term is used loosely, LOL!) and we would have to let the steak sit under the lamp for a few minutes before bringing them to the table....try telling that to a hungry patron that spies their food sitting under the lamp! ;-) I got griped at by more than one patron because I was "being too slow and letting their food sit under the lamp" or "being lazy, standing around doing nothing (when I was washing dishes)" or some variation thereof, because they would hear the bell, know the food was done for someone, and then see me delivering those same plates to them later....after a while, some of the patrons started getting their own plates off the heater (usually the ones that knew they had a weird order that was easily identifiable) and take them to the table--they all complained that the steaks weren't as good as they used to be....:rolleyes: *smiles and shakes head* Other people's kids...I swear! xD
Cooking Steak without a Grill? HELP!
Let me know how it works for you, because as I said...the only exact measurement is the beer (and even that can be changed if necessary!)...LOL! I always smell my marinade before pouring it over the steaks to see if it needs a bit of "something"...you really need to have a good nose to do that though, because the spices won't really be very noticeable until they've sat for a while--and by then, if something isn't right, it's probably too late! :eek:
I wish I could do more cooking with wine, but my hubby (the chicken-fried everything man) doesn't like the flavor from using wines with foods...so I have adapted to using beer in ways that most use wine. The beer imparts more of a mellow yeasty taste, instead of the sharp taste that wine adds to food. And really, with the right mix of seasonings, the beer comes out excellent on steaks--and it's a heck of a lot cheaper!! LOL! For some variety, you can use dark ales instead of the cheap beer...it changes the flavor a bit without making my hubby cringe....
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
YUCK! I didn't know that....now I have a reason to tell my hubby to quit bringing home the bags of potatoes....THANK YOU!! ;-)
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
Maybe it is the type of potatoes--we ONLY use russets, because they are the only ones that you are guaranteed to find fresh at the local grocery store. I also buy the big baking potatoes, because I hate buying a 10lb bag only to find that half are mushy, some are moldy, and the rest have varying amounts of eyes growing on them...YUCK!! I like being able to look over EVERY potato and sorting through them to find the good ones--takes longer, but it's worth it.
The only other thing that makes me wonder, is we both mention putting in warm butter/milk....maybe that's the secret???
Cooking Steak without a Grill? HELP!
Hmmm....well, I am not so great at "recipes" because I guesstimate amounts of ingredients, and have a tendency to just throw some random stuff into whatever I make with no rhyme or reason....However, I think I *might* be able to help.
Marinade the steaks overnight in the fridge (or on the countertop for 3-4 hours) in a marinade consisting of: 1 12oz. cans of beer (the cheaper the better), onion salt to taste (no subbing real onion!!), 2-4 cloves of fresh pressed garlic, cayenne pepper (to taste), Paprika (to taste), about 1/4 cup of Worsch, and teriyaki sauce to taste (you don't HAVE to add the teriyaki, I like to though). Before you start to cook the steaks, preheat your broiler to the low setting. Put some extra seasonings like what was in your marinade on a plate (you don't need very much), mix them together, and kinda rub them into one side of the steak (I'm assuming you are only making 2) with your fingers. Sear in a skillet for like 1-2 minutes per side before placing on broiler pan. Broil until desired doneness.
You can also sub in some coarse ground black pepper and some coarse salt instead of the "rub" for a bit of a different flavor--if you do that I would use onion powder in the marinade to keep it from being too salty though (I've never done it this way, so I have NO IDEA what will happen LOL!).
I will admit that this recipe generally works BETTER on the grill, but I'm confident it will turn out just as good in the oven if you sear it first. You might even throw a bit of the "liquid smoke" into your marinade to give it a bit of a "grilled" taste--I've never tried it, but you might like it.
It's always good to buy a cheap cut of steak and try out a recipe just for you before you invite over that special someone--which is what I'm guessing you are doing...??? Be sure to let us know which one you use, and how it turns out--I take criticism well if you don't like my way. ;-)
There is also an excellent pork chop recipe that might be able to be converted to use on a steak, here is the link.
http://allrecipes.com/Recipe/Pork-Chop-and-Feta-Skillet/Detail.aspx
I have personally noticed that the seasonings would probably be just perfect for two steaks, because they only do about 2 chops (even though the recipe says 4) so I wouldn't increase the seasonings unless you plan to make more than 2 steaks. And you can broil it instead of pan frying, just keep it on the "low" setting to avoid overcooking.
Good luck!! I hope something in here helps!!
Traditional Irish/Scottish/Welsh Recipes
I'm making the dinner for a "family reunion" this year. My relatives (the ones that are coming) are Irish, Scottish, and Welsh. I need some traditional meal ideas that incorporate each of those country's cuisine. NO CABBAGE OR SIMILAR GREEN VEGETABLES THOUGH!! My family is picky about the veggies, and many won't eat them at all, but ESPECIALLY not cabbage/kraut/onions!! They also need to contain ingredients that I don't have to visit a specialty store for--remember, I'm in the U.S.!! And preferably can be made in large batches ahead of time for quick cooking that day...but I might be asking too much on that! LOL!
I hope that I'm not making this too hard...being picky makes things difficult! Thanks in advance for your help!! ;-)
Restaurant Gems in Enid OK?
Anyone here from the Enid area? I've been looking for a good place to eat in this town that is pretty good food that is cheap enough to eat at regularly for those of us on a budget. I really like Callahan's food, but they are too expensive to eat there 3x per week, and the service is only so-so...*mad* The first time I had excellent service and the next.....let's just say I had a LOOOOONG wait for my food to arrive, no one refilled my drink, and the waitress hovered expectantly as though she thought she deserved a tip for her LACK of service....I WAS a waitress, so I know what kind of service deserves what kind of tip--and I'm very lenient/generous.....*mad* Sorry, end of rant.
Back to the original question--ideas? Anyone? Thanks in advance!!
[Wichita] Taco Trucks rule!
Maybe the shells are steamed then? I don't like them when they are crispy and greasy, but they are hot, with a touch of crispness on the edges....??? We are talking about the same thing I think, just a matter of semantics?? I don't know--perhaps I'm just as uneducated as you think...*shrugs*
Sambamaster, so do you know of an Italian restaurant that is authentic in the area? I have a post requesting a place like that--it's called something along the lines of "Romantic, Authentic, Italian Restaurant in Wichita"....But it doesn't have to necessarily be IN Wichita, it just has to be close--preferably south or west if not within city limits...so if you have found something, post your response in my "thread". Thanks!!
Romantic, Authentic Italian in Wichita, KS
Oh no! I like Italian Garden, don't get me wrong, but I question as to how "authentic" many of those dishes are....I am looking for somewhere that it would be as though I really am in Italy to eat there (and not at a touristy place!) They probably don't have anything like that around here anyway....:-(
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
I thought of something else I struggle with...CINNAMON ROLLS!! I use the same recipe as my step-grandmother, and when I use the same dough to make dinner rolls it comes out like it's supposed to, but on the cinnamon rolls, it's coarse instead of smooth and dense--and that's not counting that my cinnamon rolls are NEVER gooey in the middle from the sugar!! They always taste fine, but they don't have the texture I want.... :-(
I WANT GOOEY, SMOOTH, DENSE, CINNAMON ROLLS!!! WAAAAAAA!!! :-(
[Wichita] Taco Trucks rule!
I actually like my shells to be flour, but they have to be cooked right. And according to the Cornejo's, a flour tortilla fried is just as traditional as a corn one....How did you get the impression that it was the "Americanized" version?
Traditionally it had to do with the time of the year or something--I don't remember for sure, but they explained it to me once....I miss Cornejo's....they had an AWESOME restaurant in Wellington MANY years ago--it was good even for those of us who can't eat/don't like spicy food... :-(
[Wichita] Taco Trucks rule!
Look and see if there is a restaurant on the north end of town called "La Familia" the food there used to be really good--again...I haven't been there in years, so I may be wrong about the current state, but it is on like north Broadway or something of that nature....you'll have to look it up.
They made the tacos with either flour shells or corn shells, but the meat ALWAYS had boiled potatoes in it. I don't know if that bothers you or not....HTH!
Romantic, Authentic Italian in Wichita, KS
Hmmm...I'm really not interested in something that's going to be like the "Italian Garden" or whatever it is. I'm looking for something a bit more outside the box. I guess I'm not entirely sure what you mean by "red-gravy" though...???
Wichita: Any 'hounds at all out there?
Well....I'd rather not--it's funny, but also embarassing....*blush*
So Cheddar's isn't very good then? I haven't been there, but it was recommended to me, so I thought I would mention it.
Wichita: Any 'hounds at all out there?
[quote=sambamaster]Anyone breathing here???[/quote]
Well....yes, but they are probably too busy DWHUA to be responding to your questions....;-)
Burgers: Backyard Burgers, Takoma Burgers, that's all I can think of for now.
Players, Cheddars, & EmersonBiggin's have been recommended to me, but I've only been to Players and I didn't care for it too much.
AVOID THE RESTAURANT AT THE AIRPORT HILTON AT ALL COSTS!!! That was the worst food/service I'd ever had, and it was WAY overpriced!! I don't remember what it's called, but I know I'll never go there again.
Hmmmm....River City Brewery in Old Town used to have some good food (since I've been banned for life, I have no idea if they still are) but it's kinda pricey as I recall. Steaks, burgers, etc. there.
Hope that helps!!
Wichita: Any 'hounds at all out there?
Well, I haven't been in a while (not since I worked there in high school actually) but there's a place called Windmills in Suppesville. Windmills used to have really good steaks (but my dad made them back then, so I could be a bit biased!! ;-) ) You could give them a try. Suppes is west of Wichita about 25 minutes on Hwy K-42....I dunno, like I said, it's been probably 5 years (or so) since I've eaten there, so I hope I'm not steering you wrong.
Wichita: Any 'hounds at all out there?
Totally agree on the Takoma burgers!! They were really good for a "fast food" type of burger.
I've never been, but my husband recommends Backyard Burger on 21st(?) St. He said for the price, it was pretty darn good.
Romantic, Authentic Italian in Wichita, KS
I am wanting to find an authentic Italian restaurant in Wichita KS for a date. My husband and I will have to do some driving to get there, so we are wanting something worthwhile for the trip. Keep in mind, my hubby is in the "country boy rut" so a place that offers something un-intimidating is a plus too!
OH! And we are on a budget, so nothing that is going to cost like $100 to get out of there!!
Thanks so much in advance!!
What's Your Favorite Domestic Beer and Why?
I agree, Boulevard is pretty good. It's a bit disconcerting to see the "floaties" on the bottom the first time you drink it, but after the initial shock wears off and you realize they are supposed to be there it's pretty good stuff! :D
What's Your Favorite Domestic Beer and Why?
Seriously? You enjoy "The Best"?? And Pabst?? You have to be kidding!! :D They don't make worse beer than that!! LOL!!
We used to have a friend in college who drank those two beers all the time (that's how I got the nickname "the best" for Milwaukee's best) and we always joked that we'd hate to see what Milwaukee's Worst was! :D
Actually, Pabst is OK, if you get it before it's gone skunk....we just don't find it that way very often around here...
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
Omelletes!! I always end up with scrambled eggs/cheese/ham!! UGH!! I just want to make a good omelette, and not screw it up when I try to flip it!! I tried the methods that "america's test kitchen" provided, and it just doesn't work out for me.....GRRRRRR!!!
OK, attack over with now....guess I'll just save my omelette cravings for when I go to a restaurant. :-(
Is there anything you just can't make, no matter how hard you try? [Moved from General Topics board]
LOL! I made excellent fried chicken BEFORE I was a mother, and I've never been anywhere below the Mason-Dixon line. However, it does take some practice--my main problem is getting the breading to stick, but since I bake it instead of frying it, I don't have that problem as much anymore.
Remember to flour the chicken before putting it in the egg wash. Also, are you creating a proper egg wash?? I didn't know how to for the longest time (I'm a self-taught cook...my mothers were/are horrible cooks!) and so it never worked like it should have.
Also for a more intense flavor, make a rub to put on the chicken BEFORE you bread it....if you want the more simplistic "southern" fried chicken, put your seasoning in the flour/crushed cracker mix (I use crushed Ritz for the best flavor, but you can use Saltines). I hope it gets better for you!!
Oktoberfest beer picks
It's a German settlement in KS--locals are primarily of German descent, and they are VERY traditional. Quite a few of the locals are still the original German immigrants (although, most of them are dead with their children keeping the traditions alive). German is also a very predominant local language, although everyone knows English...it's a pretty neat place....not nearly as pretty as the real Germany though (not that I've been there, but I've seen pictures.)
Google the Ellis County (or maybe just Hays???) Oktoberfest--NOT the college students excuse for getting drunk and stupid, but the actual Oktoberfest celebration at the fairgrounds...there's surely something about it on the internet. It's very cool...I've been 3 or 4 times.
