amyzan's Profile

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What's best these days in Kansas City BBQ?

I like OK Joe's and McGonigle's, but I only eat brisket and chicken. (I also haven't been to LC's Bryant's, or Jack Stack in a long time, so can't honestly comment on them.) But, McGonigle's brisket is wonderful.

Dec 21, 2013
amyzan in Great Plains

Lawrence bound

Well, you'd mix with people in all sorts of casual dress, but in Lawrence, anything goes, as long as you're comfortable.

Jan 05, 2012
amyzan in Great Plains

Lawrence bound

I've enjoyed brunch at 715 on Mass, but it's been over a year, so I can't recommend wholeheartedly. Maybe search for recent reviews? One thing is that the coffee was mediocre, if that's important to you. I've heard that TEN at the Eldridge and Five 21 in the Oread are good, but haven't been to either myself. Pachamama's is usually reliable, though again, I haven't been in a while. Oh, I'm realizing I haven't eaten in Lawrence for a while! I'm not much help at all, but maybe you'll get some leads to check out. Esquina is quite good, though definitely casual. We like Wheatfields for breakfast, but it can be uneven unless you are happy with coffee or tea and a pastry.

Dec 30, 2011
amyzan in Great Plains

Chez Elle -- KC

The most recent time we went, crepes weren't served as hot (and I'm assuming this has to do with their expediting?) So, yeah, this has changed since we first tried Chez Elle last year. A bit disappointing they haven't kept up the excellent service.

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Chez Elle
1713 Summit St, Kansas City, MO 64108

Nov 22, 2011
amyzan in Great Plains

Savory bake sale items?

Yukiko, I'd be happy to answer your questions here, but I don't post my email to message boards.

Nov 22, 2011
amyzan in Home Cooking

Thanksgiving out in KC or JoCo

Waffle House, funny.

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Waffle House Restaurant
1304 Veterans Blvd, Festus, MO 63028

Nov 21, 2011
amyzan in Great Plains

Thanksgiving out in KC or JoCo

Thanks, checking this out...

Nov 21, 2011
amyzan in Great Plains

I bake because?

I bake because it satisfies me in a way that only baking can. It's a great way to meld science and art, knowledge and sensory experience. It relaxes me. It brings me into the present and engages all of me. Then, I get the pleasure of sharing that little bit of myself with others, and seeing them enjoy it.

Nov 13, 2011
amyzan in General Topics

Thanksgiving out in KC or JoCo

Thanks, will look into the Oak Room...

Nov 13, 2011
amyzan in Great Plains

Quick & Savoury Breakfast ideas needed – unconventional suggestions welcomed!

Particularly with steel cut oats, which make a great mush fried in butter.

Nov 12, 2011
amyzan in Home Cooking

Thanksgiving out in KC or JoCo

I'd appreciate any guidance, past experiences, heck, even hearsay, about dining out for Thanksgiving. Johnson county or KC, Mo, preferably, not Liberty, Independence, or the Northland. We usually eat at home, but this year no one will be traveling, so there will only be two of us. We want to take the opportunity to have a nice meal, traditional or not, without all the
labor and clean up.

Nov 10, 2011
amyzan in Great Plains

saturday in Lawrence KS

I'm too late for the OP, but wanted to add that Esquina on Mass fits her requirements well. Very good Latin fusion, casual setting, and a good bar in the evenings, too.

Nov 08, 2011
amyzan in Great Plains

2 new restaurants opened this summer in Prairie Village shops

I second the rec of Story, haven't been to Tavern yet. Both times I've eaten at Story, lunch and brunch, were excellent. Great attention to detail in that kitchen, hard to find and appreciated.

Nov 08, 2011
amyzan in Great Plains

how should I respond to microwaved restaurant food?

I've returned a duck appetizer in a Chinese restaurant that was obviously microwaved. I didn't eat it first, however. I took one bite and gestured to the waitress. She was incredibly rude about it, too. So, choose your battles. I have never returned to that restaurant.

Nov 02, 2011
amyzan in Not About Food

Pumpkin Pudding Cake recipe

I had an incredible dessert at a local restaurant earlier this month, served with caramel sauce and fried sage leaves. I cannot, it seems, turn up a recipe for something that looks as if it would turn out a similar product. This was a pumpkin PUDDING cake, with a soft, moist texture somewhat similar to sticky toffee pudding, not a bread pudding, and not a mini bundt cake, not a molten interior cake. Pudding cakes are moist, tender, and usually contain only a little flour, but lots of eggs, butter, and milk. Does anyone have such a recipe they can reliably recommend? I'm considering altering a recipe I have for vanilla pudding cake, but thought I'd ask here first.

Oct 31, 2011
amyzan in Home Cooking

What's the best thing you've ever received trick-or-treating?

We loved getting full size candy bars, but my favorite was the lady who made popcorn balls with caramel and M&Ms. I don't know how she kept the M&Ms from melting, but I love caramel corn, so that house was my favorite.

Oct 31, 2011
amyzan in General Topics

Fresh Chanterelle Risotto--to what point would you prepare ahead?

It wouldn't be possible to eat risotto freshly prepared at my house with a fork. You'd need a spoon. With leftovers, you could use a fork, unless I add more stock, but that just makes for overcooked rice, bleh. I like it creamy and soupy, not at all thick.

Oct 30, 2011
amyzan in Home Cooking

Fresh Chanterelle Risotto--to what point would you prepare ahead?

I used to like it super creamy, but my tastes have changed, curiously. Now, creamy seems like glop to me, which is not to be obnoxiously insulting or anything. I think it may be that I'm eating a lot more whole grains these days compared to when I first started cooking risotto in college? But, it tastes much better and appeals more to me if I can see the individual rice grains as opposed to it looking like a mass in the bowl. That may just be a personal preference thing, as I've never tasted risotto made by an Italian. In fact, I don't think I even saw it on menus in Rome when I went there in college. Off to research risotto's origins now. Maybe it's a northern dish...

Oct 29, 2011
amyzan in Home Cooking

Fresh Chanterelle Risotto--to what point would you prepare ahead?

So, what I ended up doing was just the mushrooms and shallots ahead in butter. It worked very nicely refrigerating them overnight, then bringing to room temp before adding to the risotto about 2/3rds of the way through the broth. As to the reheating comment, I just don't much care for overcooked arborio rice. I sure wouldn't serve it to anyone overcooked, and reheated it's just a challenge to get a good texture, soupy with firm rice. But, I will eat it myself, reheated, I mean.

Oct 26, 2011
amyzan in Home Cooking

Fresh Chanterelle Risotto--to what point would you prepare ahead?

I've searched "mushroom risotto" and found a lot of threads, none of which address this question. Anyone have words of wisdom/experience on this? I've found risotto reheats fine once, and makes fairly decent arancini the third time, if there is that much leftover. But, I've not done this with a fresh mushroom risotto. Thoughts?

Oct 24, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Thanks, that looks great!

Sep 26, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Where do you purchase liquid sucralose, mcf? Would greatly appreciate the recipe for the truffles, if you think they are shippable after first frost.

Sep 26, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Okay, found out she uses splenda (sucralose) but every time I've tried to bake with it, the results were inedible to my taste. To me, it was a textural aversion. The sugar cookies were crumbly as sand, dry, even made with butter. I've heard that it's best mixed half and half with sugar, but don't really want to be the test kitchen. So, if I attempt say, flourless chocolate cake, has anyone made these with half sugar, half splenda, and had good results?

Sep 25, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Parm crisps sound good, but my recipe includes flour. Do you know if they can be made without any flour, or maybe could I sub almond flour? I've written her husband about spiced nuts, and am hoping she likes them, because David Lebovitz' recipe is easy, good, and not too sweet, if it meets her carb limits.

Sep 25, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Hmmm, rump, huh? Have you made this recipe, by chance? I'm wondering if I could alter it for a dehydrator, so I don't have to hang out in the kitchen for 2-3 hours for the group 2 step. This looks remarkably like recipes for chinese style short ribs...flavorful, but a bit sweet, too.

Sep 25, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Ah, brilliant! I will have to ask her hubbie what sweeteners she uses, if dark chocolate is okay, etc.

Sep 25, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

Helpful! Any good recipes? I have a dehydrator, and have access to great pastured bison and beef, though am not sure what cuts might be desirable for jerky. I don't want to send her shoe leather...

Sep 25, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

I'm sorry, I failed to mention this is something homemade. I want to make it myself...

Sep 24, 2011
amyzan in Home Cooking

Brilliant suggestions needed for shippable, low carb food gifts

My friend eats low or controlled carbohydrate due to a health concern. Before I was aware of this, I promised to send her goodies. I have limited familiarity with this way of eating, so would appreciate guidance and recipe links, info, etc. I'm of the impression that anything edible and shippable will work. In other words, it doesn't have to be a dessert goodie, just something special. Anyone?

Sep 24, 2011
amyzan in Home Cooking

Need a great venue with EXCELLENT food in South JoCo - Olathe, South OP, West Olathe Area

Too bad Cassis closed a couple years ago, was my immediate thought. I second Trezo Vino on the news that the Garrelts have revamped their menu. I haven't been with the new menu, yet, but it's worth consideration, and the space is nice for a banquet. Another to consider is Room 39 over on Mission. I know they do private parties. The Bristol, La Bodega, and Hereford House are other possible venues, but the food has never completely wowed me to date. You know your boss better than I, however.

Sep 24, 2011
amyzan in Great Plains