No chance for even a friggin’ wobbly table. You cut a piece of meat, the table rocks toward you. Your partner cuts or stabs something on his or her plate and the table now rocks his or her way. This happened to my wife and I on Cinco de Mayo for lunch. Beautiful afternoon with an outdoor table. I take a sip from the margarita, the table flips … Continue reading A friggin’ wobbly table… Or, is it a Booger hangin’ ?
I’ve found a use and a place in the kitchen for a couple of previously mentioned menu items or ingredients. Stone BBQ sauce does not do well, in my opinion, as a BBQ sauce; but rather as a marinade that I used for a two-hour soak for a whole tri-tip roast. The meat really took on a great flavor. I did slam the meat with … Continue reading So I made ’em and I ate ’em
A Saint Louis mainstay? Said to be created as a local favorite that many bars and restaurants serve on a regular basis as part of their everyday menu. Does the sun ever shine in Saint Louis? Are these people lacking vitamin D? Have they been drinking stale beer again? What on God’s great earth ever prompted someone to come into my kitchen and proclaim “Toasted … Continue reading Toasted Ravioli. Don’t stick the fork in there to get it out!
How odd is this? I found a very interesting little hideout in, of all places… in a business area (small, old, business park). This place is called Bud’s Louisiana Cafe http://www.budscafe.com/. Now, reading a bit about the history, I may have happened upon a little gem. While stopping briefly to…well…relieve myself after leaving the class in which I teach, and on the way to one of … Continue reading Patrolled by security? Dude I just stopped here…