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Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
WHY does KC always end up being publicized for the WORST of all possible worlds?! I grew up in KC, left for good, but ended up here again. We have great little dives, but ditzo had to pick one where the cook forgot what he needed at the market. I'm with Gaffer - where's the mob when you need it? YUK! That's NOT pizza.
No wonder everyone on Earth believes there is a black hole between the Appalachians and the Rockies!
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Recent Comments | Response to Comments
Baba Ganoush Failure -- Help?
If you are making the creamy Baba Ganoush (that calls for lots of tahina), the eggplant needs to be obscenely over-cooked!
My favorite method is to cut the eggplant in half, slather it with olive oil, put it cut side down on our charcoal grill, and almost forget about it!* The smoky flavor from the grill heightens the flavors and gives the dip a richness missing from dips made with baked or steamed eggplant. The charred skin will peel off in strips. Bits of the smoky skin that fall into the mix just enhance the taste.
If you have a family of "nooshies", you can leap frog the cooking - make tomorrow's baba with today's meal. It really is better the next day after the flavors of garlic, lemon, chili and tahini merge in the thick, creamy paste.
* I sear the cut side over the flames, then set it to the side while the steaks cook. When the main dish is finished, I close the lid on the Weber and leave the eggplant while we eat dinner. It is cool enough to scrape after the dishes are done. The flesh is about the texture of a thick egg custard.
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
WHY does KC always end up being publicized for the WORST of all possible worlds?! I grew up in KC, left for good, but ended up here again. We have great little dives, but ditzo had to pick one where the cook forgot what he needed at the market. I'm with Gaffer - where's the mob when you need it? YUK! That's NOT pizza.
No wonder everyone on Earth believes there is a black hole between the Appalachians and the Rockies!
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
Just for fun and in the back of my head to make you guys squirm..I had a chicken fried steak slice of pizza, Mardi Gras nite with gravy ...damn good..I will admit it was after plenty of coctails..
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
Elextendo: You've got me (and the rest of the haters) here. I promise, next time I'm in town visiting the family, I'll stop by Grinders for the TTCP. I will turn off my purist mind and open my pizza-fusionist mind to something creative. (And, to Grinders' credit, Guy Fieri's picks on DD&D are usually right on.) Plus -- I can grab some crab rangoon, if they're still on the menu.
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
Well people thanks for the pure hatred of Tater tot and chili pizza without ever trying it. It actually tastes better than it sounds..I remember when I first tried peanut butter and apples..the thought was YUK..but in the end pretty good. Is this a purest thing? Have we damaged the slice? I always thought putting avacado on a slice was funky and wrong (and still do).. Please if your in the hood stop in and have a try it has turned into a decent seller so the numbers cant be wrong..
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
@ultradave: Well played sir.
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
@ultradave: When you put it that way, *I* took the photos and made the "how-to" for the rolled-up frozen pizza. So I probably have no room dissing the tater-chili pizza at Grinders.
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
I'd make some snarky comment but really, last week I ate a rolled up frozen pizza after reading an entry on this site . . . I've lost any right to make fun of anything.
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
Remember the pizza joint called Pink south of the river? Now THAT was good eats!
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
tater tots with chili sound sooo good right now. with pizza ON THE SIDE.
Kansas City's Grinders and Its Tater Tot Chili Pizza, on 'Diners, Drive-Ins, and Dives'
Their tator tots are good, their pizza is good, but together? Probably not. We maybe should try it when you're back in town. - Jameson
Baba Ganoush Failure -- Help?
@Katastrofy - Your grilled eggplant baba sounds amazing!
Baba Ganoush Failure -- Help?
Speaking from my restaurant/catering experience, Pooch is right: The eggplant should be pricked with a fork, placed on a foil-covered baking sheet (two layers of foil is best), doused with vegetable oil, and then roasted at high heat until they collapse. Then just pull them apart lengthwise and scoop out the insides with a big metal spoon (better for scraping).
Baba Ganoush Failure -- Help?
I'm with Katastrofy. The best success I've had with making baba ganoush is by grilling the daylights out of the eggplant:
1. Slicing eggplant about 1/2 thick
2. Oiling the grill once it's hot with grapeseed oil, and oiling the slices
3. Grill the eggplant at least 7 minutes per side at 450 degrees, until it starts to fall apart when you try to take it off the grill.
4. Immediately place the slices into your food processor with tahini, garlic, salt and pepper.
5. Bob's your uncle! (actually, he's my dad)
Enjoy!
Deb Schiff
Altered Plates
>Here and There
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If you are making the creamy Baba Ganoush (that calls for lots of tahina), the eggplant needs to be obscenely over-cooked!
My favorite method is to cut the eggplant in half, slather it with olive oil, put it cut side down on our charcoal grill, and almost forget about it!* The smoky flavor from the grill heightens the flavors and gives the dip a richness missing from dips made with baked or steamed eggplant. The charred skin will peel off in strips. Bits of the smoky skin that fall into the mix just enhance the taste.
If you have a family of "nooshies", you can leap frog the cooking - make tomorrow's baba with today's meal. It really is better the next day after the flavors of garlic, lemon, chili and tahini merge in the thick, creamy paste.
* I sear the cut side over the flames, then set it to the side while the steaks cook. When the main dish is finished, I close the lid on the Weber and leave the eggplant while we eat dinner. It is cool enough to scrape after the dishes are done. The flesh is about the texture of a thick egg custard.