Serious Eats - seriouseats.com

Love Farm to Market Panettone. They are a local bakery in KCMO. I toast it and top it w/raspberry preserves. Yummy!

Stanley's is great; love the French toast. Luke's also has a great breakfast with the most amazing bacon ever.

Last year we took a 2 week road-trip from Kansas City through St. Louis, Memphis, Biloxi, and New Orleans. All along the way we had amazing food. Cup cakes in St. Louis, Memphis bbq, an amazing Mexican restaurant in Jackson, MS, and extremely fresh boiled shrimp on a buffet in Biloxi (the shrimp boats docked right outside). Then on to Emeril's restaurant in Biloxi and Luke's and August (Johns Besh's restaurants) in New Orleans. These are just some hi-lights. On the way back we stopped at a German bakery in MO for pastries. I still haven't lost that five pounds.

Why would buying from a local producer, CSA, farmer's market or someone a person knows protect them from salmonella? What would make free range eggs salmonella free? Thank you.

It was pre-9/11 but I took an entire styrofoam cooler home w/frozen fish from NOLA to KC. They only wanted to know if there was dry ice in the cooler. It came through just fine.

robincat, I'm sorry to hear about your husband. I hope he is better soon. Good luck with the cooking.

Malt-o-Meal; scrambled eggs; pieces of sliced ham straight from the package; grilled cheese, cocoa.

Thanks thebirdie. I always like knowing the background and specifics of food. It would never occur to me to step on the dough, but I think I'll try it.

Thanks Chichi Wang for the recipe.

Please do not go to a restaurant if you cannot finish your meal and leave by closing time. I could make a very cogent argument for my position. However, like most things, you either have the civility to understand it or you don't. And, if you don't, I'll see you just before close and be so nice to you you will think I'm extremely glad you came in. I will treat you just as well as someone who has the courtesy and respect to be considerate of others.

Fill 1/4 (+/-) of the glass w/coffee. Top w/ice. The ice doesn't melt nearly as much.

When my dish no longer resembles the original recipe, I consider it mine. If I get ideas from several sources and make up a recipe, it's mine. But, if I just change an ingredient or two or make cupcakes instead of a cake, it's not mine. I'm not publishing anything, but my reputation as a cook is something I'm proud of and I don't want credit I haven't earned. Besides, it would be embarrassing if someone asked for the recipe and I handed them a photocopy from Betty Crocker.

Hannah, you handled that extremely well. The woman was a bully no different than a sixth grader on a playground. I'm sorry you had to go through that. A person should not be treated as a second-class citizen upon putting on an apron.

Reading these boards always gives me an interesting look into the perspective of those whose experience in restaurants is limited to being a guest. Servers don't make policy. If she didn't like a policy she should have talked (like a grown-up) to the manager.

Honestly, I could probably go on forever about this. But, I think the important part was about how people treat each other. The hostess was apathetic to you and you didn't feel valued as a guest. You were kind to the bully and she couldn't muster appreciation. People responding say the guest is always right but they don't want to be the person waiting to sit while someone is holding a table. A little more focus on the Golden Rule would have been nice.