Jacques Gastreaux

That's the problem right there. Why do they allow that?

We'd rather take our kids to restaurants where they are welcome, not tolerated.

Maybe I am being harsh. Just not into the "no kidz allowed" thing, especially at pretentious pizza joints.

Actually, it won't be Ray's the Chicken. It'll be Ray's the C-Ration. Any food starting with the letter C can be breaded and fried.

Ray's the Calotte

Ray's the Cranberry

Ray's the Cereal

Caltech Physicists Successfully Split The Bill

"Taking into consideration the fact that [mathematical physicist]Hideo [Akuri]'s Cajun Chicken Littles were primarily made up of dark matter, the waitress's low kinetic energy, above-average mass, and weak attractive force, we devised a formula in which we moved the subtotal's decimal point one place to the left," Dreyfuss said.

It's almost impossible to add another batch if one is already in the fryer or the pan.

Ah, yes. The famous ventworm cake by BKeith of BCakes. And here is an example of a birthday cake he recently did for a rockweiler (see the Bakeries thread).

I need a block of parmigiano reggiano, nothing more.

What place offers the best quality-to-price ratio among Trader Joe's, Wegman's, Whole Foods, The Italian Store, and Vace?

How do people suggest I get the burger cooked?

The $20 Tuesday event this evening was a standout. Well attended by 13 Rockweilers, the capable restaurant staff served us "family style." The multi-course dinner spanned the menu and included favorites such as butter chicken, shammi kabab, hara kabab, seekh kabab and the chicken wings. Everything was wonderful. Thanks to BBhasin, his wife and staff for making as all feel at home. I'll wait for the others to chime in with their perceptions.

We should start a KC expat thread/group.

Here is the final list for tomorrow's event at Bombay Curry Company. The restaurant will be serving us "family style" with some favorites identified by the attendees. I can't wait. If you can't make it, please let me know.

Jacques Gastreaux

cucas87

crackers

Capital Icebox

mdt

mktye +1

ustreetguy

CrescentFresh +1

MBK

Catharine

Masticator

Can you still eat at the bar here?

The demise of Stephenon's would be similar to Jess & Jim's closing (God forbid that should ever happen).

Was this just an off night?

Sorry to hear about the demise of Stephenson's. I recall picking peaches at their orchard when I was a little boy. I think I also delivered beer there when I worked on a beer truck during the summers. Nichols lunch on SW Trafficway near Westport also was a fixture for food after places like Kelly's closed down for the evening.

Happy Birthday Charles and Chris!

First, I'm glad my name doesn't rhyme with "weenie." And second, it wasn't my fault.

I think one difficulty I have with heaping derision on the OP is that s/he states that they asked for this at the beginning of the meal and were told it was possible.

The last thing Rusty's needs to do is start putting thai peanut chicken on there.

For those of you who, for whatever reason, are unable to attend the HH at Dino Friday evening, several of us will be going to Viridian after work tomorrow to spy on Chef Hartzer. Others are welcome to join in.

When I travel on business and dine with a number of business associates, the etiquette is that everyone throws a credit card on the table at the end of the meal and the check gets split evenly. Making them do a separate check at the start of the meal just does not work because we inevitably wind up sharing wine out the wazzu. But this is a topic the deserves its own thread, not under "On the Border."

Corduroy's Slow-Cooked Pork Belly and Cabbage

Sacre Bleu:

12-ounce jar Heinz Home Style beef gravy

Actually, I don't believe that Keller's Bouchon (judging by the cookbook, I haven't eaten there yet) is an authentic Lyonaise bouchon so much as a (reportedly) excellent bistro. Bouchons specialize in weird sausages, offal and other icky things that I happen to like very much, whereas you don't see any of that in the cookbook (does he even have tripe)? Given that there are only 21 "registered" bouchons in Lyon and the competition is no doubt fierce and crafty, I'll wager that any bouchonaire using frozen frites from the Lysco Lyon would be ratted out immediately and lose their certification.

Wooo...I'm not sure equating Cysco with Burger King and Cook's Illustrated makes any of them look good.

The French word "bouchon" describes a particular style of cafe that has existed in the province of Lyon for centuries. Bouchon, opened in 1998, lives up to this designation, offering authentic French bistro fare of a quality not to be found elsewhere in the United States.

What, they don't use any frozen frites in Lyon?

(I usually have no idea how old my beans are, and the older ones--cheap huge sacks of goya--really do seem to need soaking.\ )

No need to soak?

Also, while Rancho Gordo is a good mail order source for "heirloom" type beans, are there any local sources? I know La Cuisine in Old Town has about 30 different varieties, including the elusive flageolet. Are there any other places that stock a variety of beans?