KCRag Forum

KCPowercat wrote: I was just trying to be funny but that's pretty funny....what place do they eat there instead of coming downtown to like Rieger or Affare or Michael Smith or Lidias..or....ehhh.

most say it's faster to drive to Columbia then try to find a parking spot in the crossroads or downtown, a few good restaurants of that caliber there. It's ok they won't venture to 39th either. Way too much crime there! I hear gun fire all the time, and have been broken into and had windows on cars smashed out in the parking lot. Never had that happen in Raytown or Independence they just shoot to kill there in that war zone, never underestimate the marksmanship of a suburbanite.

Is there a parody thread we can merge this into?

chaglang wrote:Is there a parody thread we can merge this into?

that would be a good thing, maybe something like 50 reason kcpowercat won't venture out past the view of the Sprint center or the smell of stale beer lingering in the urinals in the P&L.

Takes two to parody.

Repete wrote:

chaglang wrote:Is there a parody thread we can merge this into?

that would be a good thing, maybe something like 50 reason kcpowercat won't venture out past the view of the Sprint center or the smell of stale beer lingering in the urinals in the P&L.

WTF? Why are you coming at me?

KCPowercat wrote:

Repete wrote:

chaglang wrote:Is there a parody thread we can merge this into?

that would be a good thing, maybe something like 50 reason kcpowercat won't venture out past the view of the Sprint center or the smell of stale beer lingering in the urinals in the P&L.

WTF? Why are you coming at me?

Your pot looked like it needed to be stirred

I feel violated.

KCPowercat wrote:I feel violated.

Oh, you're opening the door for all kinds of abuse.

I can't look...

..and the spoon is made of wood...

looks like Rye is on the cover of the Aug/Sept issue of Saveur.

Sessy!

The name alone turns me off.

why? Rye whiskey is fine stuff.
So is the bread.

I'm a bread lover, but Rye is bread's ugly daughter. It has that nasty black licorice undertone with those imbedded hard black things.

Disgusting.

I think it's supposed to be a grass, like Bluestem.

StL_Dan wrote:I'm a bread lover, but Rye is bread's ugly daughter. It has that nasty black licorice undertone with those imbedded hard black things.

Disgusting.

Rye bread is awesome. Nasty black licorice undertones and embedded hard black things come from caraway seeds (actually they're fruits, but who's counting). Find some rye without caraway and experience the deliciousness sans the nasty bits.

We just had shrimp salad on a nice Jewish rye lightly toasted, just not as good on anything else. Rye toast also perfect with spinach/feta omelettes but is mildly annoying in KC as any place that does serve it will give you a marble rye, which just doesn't cut it. Not sure why everything is marble rye around here, have never seen white seeded rye in a KC restaurant (yet). An E Coast friend has pointed that out several times. First world problem in KC.

Katz pastrami, always on Jewish rye...
https://www.google.com/search?q=katz+pa ... 66&bih=643

But of course the best product ever created with rye in the history of mankind...
http://tinyurl.com/lltzk3x

mean wrote:

StL_Dan wrote:I'm a bread lover, but Rye is bread's ugly daughter. It has that nasty black licorice undertone with those imbedded hard black things.

Disgusting.

Rye bread is awesome. Nasty black licorice undertones and embedded hard black things come from caraway seeds (actually they're fruits, but who's counting). Find some rye without caraway and experience the deliciousness sans the nasty bits.

It smells bad too. Steals the show. In a bad way. I'd rather have some yummy foccacia or sour dough. No fennel or seeds.

earthling wrote:We just had shrimp salad on a nice Jewish rye lightly toasted, just not as good on anything else. Rye toast also perfect with spinach/feta omelettes but is mildly annoying in KC as any place that does serve it will give you a marble rye, which just doesn't cut it. Not sure why everything is marble rye around here, have never seen white seeded rye in a KC restaurant (yet). An E Coast friend has pointed that out several times. First world problem in KC.

Katz pastrami, always on Jewish rye...
https://www.google.com/search?q=katz+pa ... 66&bih=643

But of course the best product ever created with rye in the history of mankind...
http://tinyurl.com/lltzk3x

What are all those little black seedy things all over the beef?