"Blinky the Shark" > wrote in message
...
> Ophelia wrote:
>> Dee Dee wrote:
>>> "Omelet" > wrote in message
>>> news >>>>
>>>> But you will be less afraid if you have the ability to defend
>>>> yourself. Being scared in the first place is only smart.
>>>> --
>>>> Peace, Om
>>>>
>>>
>>> I'm smart.
>>
>> So is my .410
>

I should have said, I'm 'doubly' smart.
Dee Dee

On Oct 18, 7:40 am, "Dee Dee" > wrote:
> > wrote in message
>
> oups.com...
>
> > Frankly I'm tired of the food police telling restaurants what they
> > should serve and customers what they should eat. If the trend
> > continues it's only going to get worse. If I owned a restaurant and
> > wanted to serve lard on a stick that should be my choice and nobody
> > else's business. It doesn't mean people have to eat there though but
> > it gives them the choice. I feel the same way about them wanting to
> > ban trans fats. Restaurant owners should have the right to use trans
> > fats. If a customer doesn't like it then they don't have to eat
> > there.

You should also have the right to whore out your 15 YO daughter,
right?
If not that, at least you should be allowed to sell crack cocaine to
anyone over 18, right?
Or maybe we should have passing health inspections optional for
restaurants, Mr. libertarian idiot.
Dumbass.
>
> Posted outside:
>
> WE USE TRANSFATS! Come on in.
> ;-)

I would be satisfied with a clearly posted warning that said:

Warning: This establishment serves items containing harmful trans-
fats. The FDA has determined that there is no safe level for
consumption of trans-fats.
>
> Dee Dee

--Bryan

"Cindy Hamilton" > wrote in message
oups.com...
> On Oct 17, 4:03 pm, "Dee Dee" > wrote:
>> "cybercat" > wrote in message
>>
>> ...
>>
>>
>>
>> > "Dee Dee" > wrote
>>
>> >> Thanks.
>> >> Dee Dee
>>
>> > I personally find nothing irrational about the fear of and
>> > aversion to weapons. It makes perfect sense to me.
>>
>> My aversion is:
>>
>> Fear, a reaction, will definitely take over if is faced with a ball bat
>> ready to strike, a knife ready to stab, and a gun pointed and ready, or a
>> car ready to run me down, a fist in the face .....
>>
>> Dee Dee
>
> Ah. So what you fear is the use of the weapon, and not the weapon
> itself.


KEE-RECT!


>
> I don't fear the knives in my kitchen, the guns locked up in the safe
> in the
> closet, the ball bat in the shed, the car in the garage, or the fist
> being
> used as an impromptu hammer on the garbage can lid.
>
> Cindy Hamilton
>

Dee Dee wrote:
> "Blinky the Shark" > wrote in message
> ...
>> Ophelia wrote:
>>> Dee Dee wrote:
>>>> "Omelet" > wrote in message
>>>> news >>>>>
>>>>> But you will be less afraid if you have the ability to defend
>>>>> yourself. Being scared in the first place is only smart.
>>>>> --
>>>>> Peace, Om
>>>>>
>>>>
>>>> I'm smart.
>>>
>>> So is my .410
>>
>
> I should have said, I'm 'doubly' smart.

Nahh I was kidding My .410 is a shotgun

On Oct 18, 8:48 am, Bobo Bonobo® > wrote:
> On Oct 18, 7:40 am, "Dee Dee" > wrote:
>
> > > wrote in message
>
> roups.com...
>
> > > Frankly I'm tired of the food police telling restaurants what they
> > > should serve and customers what they should eat. If the trend
> > > continues it's only going to get worse. If I owned a restaurant and
> > > wanted to serve lard on a stick that should be my choice and nobody
> > > else's business. It doesn't mean people have to eat there though but
> > > it gives them the choice. I feel the same way about them wanting to
> > > ban trans fats. Restaurant owners should have the right to use trans
> > > fats. If a customer doesn't like it then they don't have to eat
> > > there.
>
> You should also have the right to whore out your 15 YO daughter,
> right?
> If not that, at least you should be allowed to sell crack cocaine to
> anyone over 18, right?
> Or maybe we should have passing health inspections optional for
> restaurants, Mr. libertarian idiot.

Who's the dumbass? These examples have nothing to do with the topic.
That's just a specious argument.
>
>
>
> I would be satisfied with a clearly posted warning that said:
>
> Warning: This establishment serves items containing harmful trans-
> fats. The FDA has determined that there is no safe level for
> consumption of trans-fats.

People who don't already know what goes on in various restaurants
should just ask. Such a simple concept. Doesn't anyone think for
themselves any more? It isn't any agency's job to look out for the
stupid.

>
> --Bryan

Good grief, we don't need any more "big brother" government types
ruling every single facet of our lives. Adults should quit trying to
find someone or something to blame for everything that's wrong in
their lives, and take some responsibility for what they do, including
the choices they make.


N.

On Oct 18, 8:06 am, "Michael \"Dog3\"" > wrote:
> Gregory Morrow > dropped egroups.com:in
> rec.food.cooking
>
>
>
> > And Chili's best Mexican resto, etc...
>
> > I was always amazed by those polls in the _Riverfront Times_, I mean
> > it's supposed to be an *alternative* paper...
>
> Oh God. And Nacho Mama's was voted best Mexican one year. Don't know if
> you've had Nacho Mama's. It is *maybe* a rung above Taco Bell but it's a
> close match. Problem is, Nacho Mama's is like 5 times as expensive as
> Taco Smell.

Now, I don't eat at Nacho Mama's, but it is perfectly fine if you like
that Tex-Mexy style. Hacienda is just a few hundred yards west, which
is a personal favorite.
Their new green chile salsa is very nice. VERY, very nice. Less
that a half mile west of that is an awful place called El Indio. It
is similar to an El Maguey.
>
> > There's good stuff, but the prob is that the goobers in STL
> > overwhelmingly have TIAD*
>
> Oh yeah, big time. OTOH, We have some really fantastic restaurants and
> chefs. The *worst* place for food that I ever lived in was Columbus
> Ohio. Gawd!!! You really had to dig to find good eats. On the weekends I
> usually fled to Cleveland, Cincinatti or Pittsburg.
>
>
>
> > Back in the 90's I used to hang out with a bunch of queens in St.
> > Louis, I'd visit there and they'd come here. I was pretty appalled at
> > their "taste" in food for the most part. And these boiz were fairly
> > affluent, well - educated, well - traveled, etc....I've spoken of this
> > before.

To Chili's? That is weird.
>
> Some of my friends are the same way.

"Affluent, well - educated, well - traveled" queens who have a taste
for Chili's?

> Others are pretty food savvy.
> Thankfully in my neighborhood the neighbors (most of them) are really
> good cooks. Unfortunately some of the new neighbors moving in have that
> Sandra Lee mentality. I forgive them because at least they attempt to
> cook rather than going through the McD's drive up on the way home.
>
NO, NO, NO! Bad cooking is worse than fast food.
>
> > STL has some EXCELLENT grub, but yeah, you have to search for it...

I wish that more of you would post more regularly to stl.dining
>
> Yeah, get out the microscope. Some of the best eats are at these small
> mom and pop type places.
>
Taqueria Los Tarascos, 4444 Woodson. Heck, they even have a coupon in
the Entertainment book, so it would be very inexpensive to give them a
try.
>
> > [*TIAD = Taste In Ass Disease; the term is courtesy of Sheldon]
>
> LOL... He comes up with some of the best shit (pun intended BTW, have
> you seen the threads I'm battering Kensara/h in on the other ng? Outside
> of Loafie and sPambo I've not seen such online insanity Makes for
> great entertainment.
>
> Michael
>
--Bryan

On Oct 18, 8:21 am, "Michael \"Dog3\"" > wrote:
> Bobo Bonobo® > dropped egroups.com:in
> rec.food.cooking
>
>
>
> > Hot dog gravy. People used to boil hot dogs to heat them up. Even my
> > mother used to do that, but she tossed the water, instead of using it
> > as a base for a milk and cornstarch? flour? "gravy."
>
> I've heard of hot dog gravy. I always thought it was some sort of St.
> Louis Urban legend type of thing. Bleh...
>
Legendary, indeed, and also urban, but not urban legend. Once you've
seen it, you don't forget. It really is pinkish, not really pink, but
looks quite unappealing.
>
> > Where are you originally from, and have you experienced Imo's?
>
> I am originally from Springfield IL. Another mecca for horrible food. Yes,
> I've had IMO's, Domino's, Pizza Hut, Elicia's and a few others. Currently
> my favorite pizza is from Two Nice Guys. It's not the best but it's pretty
> decent.

About 10 or 12 years ago, I went there (TNG's) with family. They had
NO BUTTER in the place, and served margarine. When I asked for
butter, they had none. I, quite loudly (this was AFTER they'd brought
our food out) declared that the place was no better than a "White
trash greasy spoon." My in-laws were irritated with me.
Maybe they've improved. Why don't you investigate that and let us
know.
>
> Michael
>

--Bryan

On Wed, 17 Oct 2007 13:04:01 -0500, Omelet >
wrote:

>In article >,
> "Dee Dee" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > We do SO not need 1984. Not that we are not getting damned close.
>> > --
>> > Peace, Om
>> >
>>
>>
>> We're heeeeeeeeeere!
>> Dee Dee
>
>Not quite yet.
>
>Not so long as the 2nd amendment holds out.
>

right now, the second is doing a whole lot better than the first or
the fourth.

your pal,
blake

On Wed, 17 Oct 2007 14:25:46 -0400, "KW"
<keith_warrennospamatallteldotnet> wrote:

>
>"Dee Dee" > wrote in message
...
>>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Dee Dee" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > We do SO not need 1984. Not that we are not getting damned close.
>> >> > --
>> >> > Peace, Om
>> >> >
>> >>
>> >>
>> >> We're heeeeeeeeeere!
>> >> Dee Dee
>> >
>> > Not quite yet.
>> >
>> > Not so long as the 2nd amendment holds out.
>> >
>> > But, I really really really don't want to start another thread about
>> > that. <g> Gets me too many killfiles from Hoplophobes. ;-)
>> > --
>> > Peace, Om
>>
>>
>> OK, I'll take your word for it, Om. I feel better already ;-)
>> No, I don't think another similar thread (so soon) is in order -- unless
>> you darned-well feel like it!
>>
>> But, tell me, what is a Hoplo-phobe.
>
>Several fine examples are currently in and/or running for office in our
>gub'ment
>
>http://en.wikipedia.org/wiki/Hoplophobe
>
>
>

yeah, the presidential campaign is all about gun control.

your pal,
blake

On Wed, 17 Oct 2007 15:41:31 -0400, "cybercat" >
wrote:

>
>"Dee Dee" > wrote
>>
>> Thanks.
>> Dee Dee
>
>I personally find nothing irrational about the fear of and
>aversion to weapons. It makes perfect sense to me.
>
it depends on whether they're pointed at you or you're doing the
pointing. lots of people enjoy the latter.

your pal,
blake

"Ophelia" > wrote in message
...
> Dee Dee wrote:
>> "Blinky the Shark" > wrote in message
>> ...
>>> Ophelia wrote:
>>>> Dee Dee wrote:
>>>>> "Omelet" > wrote in message
>>>>> news >>>>>>
>>>>>> But you will be less afraid if you have the ability to defend
>>>>>> yourself. Being scared in the first place is only smart.
>>>>>> --
>>>>>> Peace, Om
>>>>>>
>>>>>
>>>>> I'm smart.
>>>>
>>>> So is my .410
>>>
>>
>> I should have said, I'm 'doubly' smart.
>
> Nahh I was kidding My .410 is a shotgun

Yes, I knew.
You're going to have to 'read between the lines" because I can't do the
pantomine.
I'm DOUBLE smart. ;-)) Wink wink, nod, nod.
Dee Dee

On Thu, 18 Oct 2007 00:51:28 GMT, Sarah Gray >
wrote:

>jmcquown wrote:
>> Sarah Gray wrote:
>>> jmcquown wrote:
>>>> Nancy Young wrote:
>>>>> "Michael "Dog3"" > wrote
>>>>>
>>>>>> The first year I moved to St. Louis I sort of figured I made a
>>>>>> really bad move food wise. The RFT poll of the year had St.
>>>>>> Louisans voting Subway best deli. Bleh... I'm sure the new
>>>>>> cardboard breakfast will be a big hit here. St. Louis isn't a bad
>>>>>> town for foodies, they just have to look a bit harder to find the
>>>>>> good stuff
>>>>> Oh, geez, what, was Dominoes best pizza? Yikes.
>>>>>
>>>>> Odd, just the other day we were talking about how the words
>>>>> breakfast and burrito together kinda puts you off. Obviously
>>>>> not all 'you's ... just maybe us. Just doesn't whet the appetite.
>>>>>
>>>>> nancy
>>>> So true! (I know McDonald's has had one on the menu for a long time,
>>>> although when I've seen people at work bring one in for breakfast
>>>> they were rather small!) I'd rather have a biscuit or an English
>>>> muffin, or even toast, thanks.
>>>>
>>> the "sausage" that they use for those things is gross. full of bits of
>>> cartilage and fat. (though I get inexplicable cravings for mcmuffins
>>> and crossainwiches on occasion. bad foodie! no beignet!)
>>
>> Did I mention sausage? Hmmm, no, I didn't. But then, I don't buy breakfast
>> from fast-food joints.
>>
>> Jill
>>
>>
>
>I was *talking* about fast food breakfasts.

it doesn't matter what *you* were talking about. the proper subject
on r.f.c. is always *jill*.

your pal,
blake

On Oct 18, 10:53 am, blake murphy > wrote:
> On Wed, 17 Oct 2007 13:04:01 -0500, Omelet >
> wrote:
>
>
>
> >In article >,
> > "Dee Dee" > wrote:
>
> >> "Omelet" > wrote in message
> >>news > >> > We do SO not need 1984. Not that we are not getting damned close.
> >> > --
> >> > Peace, Om
>
> >> We're heeeeeeeeeere!
> >> Dee Dee
>
> >Not quite yet.
>
> >Not so long as the 2nd amendment holds out.
>
> right now, the second is doing a whole lot better than the first or
> the fourth.

That is very true.
>
> your pal,
> blake

--Bryan

"blake murphy" > wrote in message
...
> On Wed, 17 Oct 2007 14:25:46 -0400, "KW"
> <keith_warrennospamatallteldotnet> wrote:
>
>>
>>"Dee Dee" > wrote in message
...
>>>
>>> "Omelet" > wrote in message
>>> news >>> > In article >,
>>> > "Dee Dee" > wrote:
>>> >
>>> >> "Omelet" > wrote in message
>>> >> news >>> >> > We do SO not need 1984. Not that we are not getting damned close.
>>> >> > --
>>> >> > Peace, Om
>>> >> >
>>> >>
>>> >>
>>> >> We're heeeeeeeeeere!
>>> >> Dee Dee
>>> >
>>> > Not quite yet.
>>> >
>>> > Not so long as the 2nd amendment holds out.
>>> >
>>> > But, I really really really don't want to start another thread about
>>> > that. <g> Gets me too many killfiles from Hoplophobes. ;-)
>>> > --
>>> > Peace, Om
>>>
>>>
>>> OK, I'll take your word for it, Om. I feel better already ;-)
>>> No, I don't think another similar thread (so soon) is in order --
>>> unless
>>> you darned-well feel like it!
>>>
>>> But, tell me, what is a Hoplo-phobe.
>>
>>Several fine examples are currently in and/or running for office in our
>>gub'ment
>>
>>http://en.wikipedia.org/wiki/Hoplophobe
>>
>>
>>
>
> yeah, the presidential campaign is all about gun control.
>
> your pal,
> blake


No, blake. Control. Keep up!
Dee Dee

Janet Baraclough wrote:
> The message >
> from "Dee Dee" > contains these words:
>
>
>> "Blinky the Shark" > wrote in message
>> ...
>>> Ophelia wrote:
>>>> Dee Dee wrote:
>>>>> "Omelet" > wrote in message
>>>>> news >>>>>>
>>>>>> But you will be less afraid if you have the ability to defend
>>>>>> yourself. Being scared in the first place is only smart.
>>>>>> --
>>>>>> Peace, Om
>>>>>>
>>>>>
>>>>> I'm smart.
>>>>
>>>> So is my .410
>>>
>
>> I should have said, I'm 'doubly' smart.
>
> Unfortunately, even in usenet, you're not smart enough to spot the
> difference between a joke and a personal attack; and it's just days
> since you took aim and fired at completely the wrong person.

You obviously don't know our Dee Dee She is a sweetie

Dee Dee wrote:
> "Ophelia" > wrote in message
> ...
>> Dee Dee wrote:
>>> "Blinky the Shark" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>> Dee Dee wrote:
>>>>>> "Omelet" > wrote in message
>>>>>> news >>>>>>>
>>>>>>> But you will be less afraid if you have the ability to defend
>>>>>>> yourself. Being scared in the first place is only smart.
>>>>>>> --
>>>>>>> Peace, Om
>>>>>>>
>>>>>>
>>>>>> I'm smart.
>>>>>
>>>>> So is my .410
>>>>
>>>
>>> I should have said, I'm 'doubly' smart.
>>
>> Nahh I was kidding My .410 is a shotgun
>
> Yes, I knew.
> You're going to have to 'read between the lines" because I can't do
> the pantomine.
> I'm DOUBLE smart. ;-)) Wink wink, nod, nod.

ROFL attagirl))))))))

Michael \"Dog3\" wrote:


> Gregory Morrow > dropped egroups.com:in
> rec.food.cooking
>
>
>
> > And Chili's best Mexican resto, etc...
>
> > I was always amazed by those polls in the _Riverfront Times_, I mean
> > it's supposed to be an *alternative* paper...
>
> Oh God. And Nacho Mama's was voted best Mexican one year. Don't know if
> you've had Nacho Mama's. It is *maybe* a rung above Taco Bell but it's a
> close match. Problem is, Nacho Mama's is like 5 times as expensive as
> Taco Smell.
>
> > There's good stuff, but the prob is that the goobers in STL
> > overwhelmingly have TIAD*
>
> Oh yeah, big time. OTOH, We have some really fantastic restaurants and
> chefs. The *worst* place for food that I ever lived in was Columbus
> Ohio. Gawd!!! You really had to dig to find good eats. On the weekends I
> usually fled to Cleveland, Cincinatti or Pittsburg.


Interesting, being a Big 10 college town I'd think it'd be
different...



> > Back in the 90's I used to hang out with a bunch of queens in St.
> > Louis, I'd visit there and they'd come here. I was pretty appalled at
> > their "taste" in food for the most part. And these boiz were fairly
> > affluent, well - educated, well - traveled, etc....I've spoken of this
> > before.
>
> Some of my friends are the same way. Others are pretty food savvy.
> Thankfully in my neighborhood the neighbors (most of them) are really
> good cooks. Unfortunately some of the new neighbors moving in have that
> Sandra Lee mentality. I forgive them because at least they attempt to
> cook rather than going through the McD's drive up on the way home.
>


A lot of the guys I met down there were from rural Mizzoura, education
and travel didn't seem to change their minds very much...

I shouldn't single out Missouri, I grew up in downstate Illannoy where
even in rural areas the "food as fuel" ethos reigned. This despite
access to great meat and produce...where I grew up a lot of it had to
do with the German heritage, some of those people were "stern" and
thought that "enjoying" anything was almost a sin. That 'ole
Calvinist mentality...



> > STL has some EXCELLENT grub, but yeah, you have to search for it...
>
> Yeah, get out the microscope. Some of the best eats are at these small
> mom and pop type places.



I still can't get that hot dog gravy outta my mind...ye GAWDZ...!!!




> > [*TIAD = Taste In Ass Disease; the term is courtesy of Sheldon]
>
> LOL... He comes up with some of the best shit (pun intended BTW, have
> you seen the threads I'm battering Kensara/h in on the other ng? Outside
> of Loafie and sPambo I've not seen such online insanity Makes for
> great entertainment.


I will check them out, for sure...

BTW regarding Loafie, I'm considering working up a Wiki entry for
her. She is infamous and has her own NG after all
[ alt.loafhead.maryanne-kehoe ]...

Let's face it: the likes of Loafie and sPambo were born to be kicked
around on Usenet...


:-)


--
Best
Greg

"Ophelia" > wrote in message
...
our Dee Dee She is a sweetie
>

As you are, "Our O."
xxoo

Dee Dee

Dee Dee wrote:
> "Ophelia" > wrote in message
> ...
> our Dee Dee She is a sweetie
>>
>
> As you are, "Our O."
> xxoo

Awww fankee my lovely xx

Dee Dee wrote:
>
> "Blinky the Shark" > wrote in message
> ...

No, I didn't write anything that was quoted.

>> Ophelia wrote:
>>> Dee Dee wrote:
>>>> "Omelet" > wrote in message
>>>> news >>>>>
>>>>> But you will be less afraid if you have the ability to defend
>>>>> yourself. Being scared in the first place is only smart.
>>>>> --
>>>>> Peace, Om
>>>>>
>>>>
>>>> I'm smart.
>>>
>>> So is my .410
>>
>
> I should have said, I'm 'doubly' smart.
> Dee Dee
>
>
>


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Janet Baraclough wrote:
> The message >
> from "Dee Dee" > contains these words:
>
>
>> "Blinky the Shark" > wrote in message
>> ...
>> > Ophelia wrote:
>> >> Dee Dee wrote:
>> >>> "Omelet" > wrote in message
>> >>> news >> >>>>
>> >>>> But you will be less afraid if you have the ability to defend
>> >>>> yourself. Being scared in the first place is only smart.
>> >>>> --
>> >>>> Peace, Om
>> >>>>
>> >>>
>> >>> I'm smart.
>> >>
>> >> So is my .410
>> >
>
>> I should have said, I'm 'doubly' smart.
>
> Unfortunately, even in usenet, you're not smart enough to spot the
> difference between a joke and a personal attack; and it's just days
> since you took aim and fired at completely the wrong person.

But with a shotgun you don't have to be dead on target...

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Michael \"Dog3\" wrote:

> Bobo Bonobo® > dropped egroups.com:in
> rec.food.cooking
>
>
>
> > Hot dog gravy. People used to boil hot dogs to heat them up. Even my
> > mother used to do that, but she tossed the water, instead of using it
> > as a base for a milk and cornstarch? flour? "gravy."
>
> I've heard of hot dog gravy. I always thought it was some sort of St.
> Louis Urban legend type of thing. Bleh...


Don't forget that STL is a place where many consider those greazy,
bony pork "steaks" the ultimate in bbq grilling status...I'm not
surprised by hot dawg gravy.



> > Where are you originally from, and have you experienced Imo's?
>
> I am originally from Springfield IL. Another mecca for horrible food.


"Horseshoe Sandwich" = "Heart Attack On A Plate"


--
Best
Greg

"cybercat" > wrote in message
.. .
>
> "Omelet" > wrote in message
> news
>> In article >, "cybercat" >
>> wrote:
>>
>>> "Dee Dee" > wrote
>>> >
>>> > Thanks.
>>> > Dee Dee
>>>
>>> I personally find nothing irrational about the fear of and
>>> aversion to weapons. It makes perfect sense to me.
>>
>> Read up on Dr. Sigmund Freud's opinion on that subject. <eg>
>> One of the talk.politics.guns people is using a very nice sig on that
>> right now. He basically calls people like that insecure and immature.
>> --
>
> I refuse to respond to this obvious troll.

Sigmund is no troll!
Dee Dee

In article . com>,
Bobo Bonobo(R) > wrote:

> Warning: This establishment serves items containing harmful trans-
> fats. The FDA has determined that there is no safe level for
> consumption of trans-fats.

Not me. I want to see clearly labeled nutritional info on a restaurant's
menu. As it is, many restaurants do not disclose that information at
all, and some burry it on a web site or a pamphlet somewhere out of the
way. I think restaurants should be able to serve whatever food and drink
they want, as long as full and clear disclosure is provided about each
item's nutritional content. That way, each customer is offered all the
information he or she needs in order to make healthy ordering decisions.

"Dee Dee" > wrote in message
...
>
> "cybercat" > wrote in message
> .. .
>>
>> "Omelet" > wrote in message
>> news
>>> In article >, "cybercat" >
>>> wrote:
>>>
>>>> "Dee Dee" > wrote
>>>> >
>>>> > Thanks.
>>>> > Dee Dee
>>>>
>>>> I personally find nothing irrational about the fear of and
>>>> aversion to weapons. It makes perfect sense to me.
>>>
>>> Read up on Dr. Sigmund Freud's opinion on that subject. <eg>
>>> One of the talk.politics.guns people is using a very nice sig on that
>>> right now. He basically calls people like that insecure and immature.
>>> --
>>
>> I refuse to respond to this obvious troll.
>
> Sigmund is no troll!

No, his work is just 100+ years out of date. He is the man who "cured" a guy
of opiate addition by addicting him to Cocaine, which eventually killed him.

And spread the idea of diagnosing every woman with a difficult-to-identify
health problem as "hysterical," aka it all comes from her uterus.

And led men to believe that most women suffer penis envy.

And smoked a big honking cigar while labeling everything oblong in dreams as
a "phallic symbol."

Freud was amazing--in 1880.

And Om is trolling when she suggests that anyone with an aversion to
"weapons" is "insecure and immature." Whether she bases it on outdated
"psychotherapy" or her own opinions.

On Oct 18, 9:28 pm, "Michael \"Dog3\"" > wrote:
> Bobo Bonobo® > dropped legroups.com:in
> rec.food.cooking
>
> > Now, I don't eat at Nacho Mama's, but it is perfectly fine if you like
> > that Tex-Mexy style. Hacienda is just a few hundred yards west, which
> > is a personal favorite.
> > Their new green chile salsa is very nice. VERY, very nice. Less
> > that a half mile west of that is an awful place called El Indio. It
> > is similar to an El Maguey.
>
> You like Hacienda? Well I'll be damned. If you turn left at El Indio
> (Its' Gawd awful) and go down about a mile or so and I live right there.

By the golf course.

> Next time you are in the mood for a Hacienda lunch, give me some notice
> and I'll meet you there.

Sure. When I work on Fridays, it's only until 11:30, it's exactly on
my way home from work, and my wife works every other Friday, so I've
got that afternoon free those weeks. Their new green salsa is so
good. We're very much regulars there, so don't be surprised if they
ask, "Where's your little boy?"

> Ever been to the Charcoal House? It's like an
> institution here in Glendale.

Charcoal House is a bit pricey, isn't it?

> I haven't been to the newly remodeled Bush's Grove, have you?

Also pricey.

> I have never liked it. When I was a kid my
> parents used to drag me there when we would come to St. Louis for the
> weekends. We'd stay at the Cheshire and meet *their* La De Da Due pals
> at Bush's. Some of them have been going there for generations. That was
> decades ago. I can't imagine it being any better.
>
> > "Affluent, well - educated, well - traveled" queens who have a taste
> > for Chili's?
>
> Were you answering Greg or me? I've never been to Chili's with my
> friends.
>
Of course I was answering Greg. Didn't you see his post? But that's
funny if you'd describe your friends the same way.
>
> >> Others are pretty food savvy.
> >> Thankfully in my neighborhood the neighbors (most of them) are really
> >> good cooks. Unfortunately some of the new neighbors moving in have
> >> that Sandra Lee mentality. I forgive them because at least they
> >> attempt to cook rather than going through the McD's drive up on the
> >> way home.
>
> > NO, NO, NO! Bad cooking is worse than fast food.
>
> I disagree
>
>
>
> >> > STL has some EXCELLENT grub, but yeah, you have to search for it...
>
> > I wish that more of you would post more regularly to stl.dining
>
> I've been over there off and on over the years. Not much happening. I'm
> willing to pop in if there is some decent food yap.
>
> > Taqueria Los Tarascos, 4444 Woodson. Heck, they even have a coupon in
> > the Entertainment book, so it would be very inexpensive to give them a
> > try.
>
> I'm willing to give it a try. I've heard El Maguay (sp) is good but have
> yet to go.

El Maguey is JUST LIKE El Indio. So is El Nopal. Don't bother with
any of them.
>
> Michael

--Bryan

"cybercat" > wrote in message
...
>
> "Dee Dee" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> .. .
>>>
>>> "Omelet" > wrote in message
>>> news >>>> In article >, "cybercat" >
>>>> wrote:
>>>>
>>>>> "Dee Dee" > wrote
>>>>> >
>>>>> > Thanks.
>>>>> > Dee Dee
>>>>>
>>>>> I personally find nothing irrational about the fear of and
>>>>> aversion to weapons. It makes perfect sense to me.
>>>>
>>>> Read up on Dr. Sigmund Freud's opinion on that subject. <eg>
>>>> One of the talk.politics.guns people is using a very nice sig on that
>>>> right now. He basically calls people like that insecure and immature.
>>>> --
>>>
>>> I refuse to respond to this obvious troll.
>>
>> Sigmund is no troll!
>
> No, his work is just 100+ years out of date. He is the man who "cured" a
> guy of opiate addition by addicting him to Cocaine, which eventually
> killed him.
>
>
> Freud was amazing--in 1880.
>
> And Om is trolling when she suggests that anyone with an aversion to
> "weapons" is "insecure and immature." Whether she bases it on outdated
> "psychotherapy" or her own opinions.

>

I read every work of his I could lay my hands on during the early '60's.
The more I read, the more I felt that he was defining his own thoughts and
supposing that the rest of us were like him.

But I do ascribe to this: :-))
"Who knows what ... lurks in the hearts of men? The Shadow knows!"

Dee Dee

On Oct 18, 9:48?am, Bobo Bonobo? > wrote:
> On Oct 18, 7:40 am, "Dee Dee" > wrote:
>
> > > wrote in message
>
> roups.com...
>
> > > Frankly I'm tired of the food police telling restaurants what they
> > > should serve and customers what they should eat. If the trend
> > > continues it's only going to get worse. If I owned a restaurant and
> > > wanted to serve lard on a stick that should be my choice and nobody
> > > else's business. It doesn't mean people have to eat there though but
> > > it gives them the choice. I feel the same way about them wanting to
> > > ban trans fats. Restaurant owners should have the right to use trans
> > > fats. If a customer doesn't like it then they don't have to eat
> > > there.
>
> You should also have the right to whore out your 15 YO daughter,
> right?
> If not that, at least you should be allowed to sell crack cocaine to
> anyone over 18, right?
> Or maybe we should have passing health inspections optional for
> restaurants, Mr. libertarian idiot.
> Dumbass.
> --Bryan

Wow, that's got to be one of the dumbest rebuttals I've read in a long
time. So now serving fatty food is akin to child prostitution and
drug trafficking.

"cybercat" > wrote in :

> And Om is trolling when she suggests that anyone with an aversion to
> "weapons" is "insecure and immature." Whether she bases it on outdated
> "psychotherapy" or her own opinions.
>
>

And never had a loved one shot.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Oct 19, 12:34 am, " > wrote:
> On Oct 18, 9:48?am, Bobo Bonobo? > wrote:
>
>
>
> > On Oct 18, 7:40 am, "Dee Dee" > wrote:
>
> > > > wrote in message
>
> > roups.com...
>
> > > > Frankly I'm tired of the food police telling restaurants what they
> > > > should serve and customers what they should eat. If the trend
> > > > continues it's only going to get worse. If I owned a restaurant and
> > > > wanted to serve lard on a stick that should be my choice and nobody
> > > > else's business. It doesn't mean people have to eat there though but
> > > > it gives them the choice. I feel the same way about them wanting to
> > > > ban trans fats. Restaurant owners should have the right to use trans
> > > > fats. If a customer doesn't like it then they don't have to eat
> > > > there.
>
> > You should also have the right to whore out your 15 YO daughter,
> > right?
> > If not that, at least you should be allowed to sell crack cocaine to
> > anyone over 18, right?
> > Or maybe we should have passing health inspections optional for
> > restaurants, Mr. libertarian idiot.
> > Dumbass.
> > --Bryan
>
> Wow, that's got to be one of the dumbest rebuttals I've read in a long
> time. So now serving fatty food is akin to child prostitution and
> drug trafficking.

Serving something that is clearly harmful, and that has no advantages
over an alternative, other than it may be more profitable is in a way,
logically equivalent to other actions, as above. The crack might be
worse as a matter of degree, but one is still selling a clearly
harmful product, and doing so to enrich oneself. Why would the
concept of *caveat emptor* be appropriate for one, but not the other?

If the guy doesn't want to use crack, he doesn't have to, right?
Maybe the toy companies could put those lead containing toys into
stores.
Toy company "owners should have the right to use" lead in toys, right?
That's libertarian bullshit.

Also, hydrogenated fats are not merely "fatty food," and I'd prefer to
wait a few years, so I wouldn't have to pay to do enjoy the daughter.

--Bryan

Michael "Dog3" wrote:

> Bobo Bonobo. > dropped this
> oups.com: in
> rec.food.cooking
>
> > Now, I don't eat at Nacho Mama's, but it is perfectly fine if you
> > like that Tex-Mexy style. Hacienda is just a few hundred yards
> > west, which is a personal favorite.
> > Their new green chile salsa is very nice. VERY, very nice. Less
> > that a half mile west of that is an awful place called El Indio. It
> > is similar to an El Maguey.
>
> You like Hacienda?

Where is this Hacienda location? The original is on Woodson (it doesn't
sound like you mean that one), but I haven't been there in years and
years.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Oct 19, 11:20 am, "Default User" > wrote:
> Michael "Dog3" wrote:
> > Bobo Bonobo. > dropped this
> roups.com:in
> > rec.food.cooking
>
> > > Now, I don't eat at Nacho Mama's, but it is perfectly fine if you
> > > like that Tex-Mexy style. Hacienda is just a few hundred yards
> > > west, which is a personal favorite.
> > > Their new green chile salsa is very nice. VERY, very nice. Less
> > > that a half mile west of that is an awful place called El Indio. It
> > > is similar to an El Maguey.
>
> > You like Hacienda?
>
> Where is this Hacienda location? The original is on Woodson (it doesn't
> sound like you mean that one), but I haven't been there in years and
> years.

It's on Manchester, in Rock Hill.
http://www.hacienda-stl.com/aboutus.html
It's the one that gets the RFT awards, especially for its margs, which
are so lame, but people like them because they taste mostly like
Minute Maid limeade, and not much like tequila, and people like to
think that they are the sort of people who like tequila, even though
they aren't. For that reason, their house margs are made partly with
vodka. You can get a properly made marg, with Rose's, Cointreau or
Grand Marnier, and a good tequila, but that's not the ones the folks
are talking about when they they say, "Best Margarita."
Heck, maybe we could have a big ol' StL people lunch some time.
Where are all the StL folks located? I'm in Clayton, and Michael Dog3
is in Glendale. Another great place to meet for lunch is Mi Familia.

Here's a review:


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Cheap Eats
dine on a dimeAn annual "cheap eats" issue is to city magazines what
narcissistic self-importance is to the Academy Awards: practically
mandatory. Unlike the Oscars, though, which serve approximately the
same purpose in the universe as CD wrappers, pet hypnotists and Ricky
Martin, a feature on cheap eats can be useful. Even the most
sophisticated and discerning diner occasionally craves a meal in which
the wine list has but four choices: red, white, kinda red and "don't
make us laugh." We're fairly sophisticated and discerning ourselves,
but we like to keep an eye out for these kinds of places as well.
Herewith, some of our favorites.

by Dave Lowry
Photographs by Katherine Bish


Nadoz Cafe

All right, one more time: Crepes are made of wheat flour and always
have sweet fillings or toppings. Galettes, a Breton classic, are made
of buckwheat flour and have savory fillings. Taste the difference at
Nadoz Cafe. Smooth and stylish, this place on Lindell, near the Fox,
is among the most graceful and attractive eateries in town, from the
arching windows that bathe the dining space in sunlight during the day
to the subdued lighting that gives it a romantic evening glow. It's
become the weekend spot for a light lunch in midtown. It's hard to go
wrong with a menu that tempts with nearly every selection: a breakfast
panini with eggs on grilled sourdough along with applewood-smoked
bacon and cheddar; a smoked turkey-and-avocado sandwich, spicy with
the addition of pepper Jack cheese and chipotle dressing; a lime and
garlic-spiced Cuban pork sandwich with cilantro pesto. The sweets,
from Linzer tortes to white-chocolate cheesecake to peanut-butter
cookies, are designed for the serious dessert aficionado. The
specialties here, though, are the crepes (one made with chocolaty
Nutella, butter and sugar) and galettes (the best is filled with
smoked ham and cheddar with a honey-mustard sauce). Try one of each,
and we won't have to repeat our lecture on the subject. 3701 Lindell,
314-446-6800, www.saucemagazine.com/nadoz/ CREPE: $3-$5

Schlafly Bottleworks

A brewery. In St. Louis. It's a wacky idea, but it just might work.
Tom Schlafly took the leap more than a decade ago, opening a spacious
brewery and adding a restaurant. The Tap Room was an immediate hit,
and now Schlafly Bottleworks is one of the primary factors in the
renaissance of Maplewood's commercial district. There's the famed pale
ale, a malty Hefeweizen, American lagers and Czech-style pilsners, all
brewed on site. Dinner entrees here don't exactly qualify as "cheap
eats," but the rest of the menu has a savory value that's too good to
ignore. The kitchen bounces culinary creations off the wall and onto
the table like they're bad checks: bison stew spiked with oatmeal
stout; sardines on grilled white bread with mustard; a turkey burger
with Monterey Jack, vegetarian chili and guacamole; venison
cheesesteak; an ahi Reuben with a honey and wasabi mayonnaise
decorating seared tuna, shredded cabbage and Swiss cheese on Russian
black bread. It's the most fun your tongue will have that can be
described in this magazine. Along with tours of the brewery, the
Bottleworks offers live music on weekends and sponsors a film festival
the first Wednesday of the month, a farmers' market in season and an
annual art fair on the parking lot. We're betting this place makes it.
7260 Southwest, 314-241-2337, www.schlafly.com SANDWICH: $6-$10


cheeseburgerChuck-A-Burger

In '57, as the Soviet Union squandered valuable resources on Sputnik,
Chuck-A-Burger introduced carhop service at its new joint on the Rock
Road. Today, the Russkies are keeping their jalopy space stations up
with borrowed duct tape and coathangers, but the Chuck-A-Burger
carhops are still going strong. Celebrate American genius as you
contemplate the single, super or triple "Chuck," a crispy-edged,
griddle-fried burger loaded with toppings. Or go for the breaded pork
loin or the grilled steak sandwich. A BLT (with lots of B) comes, as
it should, on toasted white. Sides of shoestring or curly fries are de
rigueur; Cokes can be laced with cherry, vanilla or strawberry. Much
of the neighborhood, including Ritenour High, just across the street,
looks like the setting for Happy Days, but this place in particular
lies in a time warp, with weekend classic-car "cruises" in the parking
lot and the most poodle skirts in one place since Dick Clark started
dyeing his hair. 9025 St. Charles Rock Road, 314-428-5009; 3150 Elm
Point Industrial, St. Charles, 636-916-1957; www.chuckaburger.com
BURGER: $2.35-$4.75

Romine's

Southern-style fried-chicken joints were once to St. Louis what
"significant others" are to family reunions: numerous and varied in
personality, with some coming and going quickly, others hanging around
forever and a few turning out to have arrest warrants outstanding in
Alabama. (OK, so no analogy's perfect.) Once a part of the city's
culinary heritage, great fried chicken and the places where it was
served have become steadily harder to find. Romine's Restaurant & Bar
has been standing as a monument to this remarkable food since the
'30s. The paneled walls and plastic tablecloths give it a folksy
ambience. It's a down-home roadhouse, convivial as Sunday dinner at
Cousin Bessie's, only with clean dinnerware. To be sure, there are
other items on the menu: burgers, steaks, chops and fried catfish, but
chicken is front and center, dredged in flour and fine cracker crumbs
to produce a brown, crunchy crust, leaving the meat inside juicy and
tender. Daily specials mean you'd spend more on valet parking tips at
another restaurant than on dinner at Romine's. Sides are standard:
french fries or baked potatoes, green beans and slaw--plus salads to
assuage your guilt about this glorious celebration of fried chicken.
9053 Riverview, near the Chain of Rocks Bridge, 314-869-1900,
www.rominesrestaurant.com ENTREE: $9-$10

Nachomama's

We share your sentiment that way too much "Tex-Mex" cuisine tastes the
same--which makes Nachomama's all the more exceptional. A loyal
following gathers in this small eatery every night. Daily specials are
scrawled on the chalkboard, with smoky, chipotle-marinated, slow-
roasted chicken a big seller. A burrito, fat with rice, chopped
tomatoes, lettuce and a big slab of fried fish, can easily feed two;
enchiladas and chalupas are more reasonably sized. Tacos come in a
variety of incarnations; the best is fajita-style, the slices of steak
zingy with a splash of lemon. A gooey cheese brings big slices of
portobello together in a flour-tortilla quesadilla. Sides of refried
pinto beans are soft and silky yet retain their essential bean-ness
instead of the puddinglike texture seen at so many Mexican eateries.
The decor is distinctly reminiscent of the bar where you had the
"reception" after that ill-advised first wedding in Tijuana. 9643
Manchester, 314-961-9110 BURRITO: $4.75-$5.75

Lampert's Plush Pig Barbeque

St. Louisans remember the '70s as the era of disco, Bob Gibson and
some of the most excruciatingly awful local commercials ever to foul a
TV screen. Larry Lampert was near the head of the pack with ads for
his car-parts store. He moved on, opening a fair pizza place and an
even better sub-sandwich shop. Now he's back, with a barbecue joint
we're willing to accept as a delectable apology for those commercials.
Lampert's Plush Pig Barbeque is a festival of 'cue diversity. Pulled
pork is prepared Carolina-style, the meat shredded and moist. Brisket
is in the Texas tradition, slices slow-smoked to perfection, and ribs
get a crusty coating that's the noble mark of Kansas City's finest
barbecue. The Pig understands that sauce, like your Uncle Fred at
Sunday dinner, is best put discreetly to the side. At this place, it's
in used liquor bottles--again, reminiscent of Uncle Fred. The pit here
burns Missouri cherry that gives the meat a distinctive smoky tang.
Sides of slaw, fries and potato salad complete a meal that's served on
wooden picnic tables. In good weather, those under the umbrellas in
back are choice spots for a taste of down-home barbecue in downtown
Clayton. 7814 Forsyth, 314-725-4411, www.plushpigbbq.com SANDWICH AND
SIDE: $8.50

Billy Sherman's Deli

We wade into our local DMV toting more papers than they used at the
last G8 Summit, inevitably to be informed by the glacial functionaries
that we're missing something. Nevertheless, we leave--though
plateless--happy, because just next door is Billy Sherman's Deli,
where plates are imminently more accessible and rewarding. A shmear of
lox on a bagel is a comforting salve for bureaucratic burns. Add the
three-egg omelet with cheddar, green peppers and mushrooms, and you'll
be ready to get that proof-of-collusion-with-camels insurance that's
now required before you get the little sticker someone's going to
steal anyway. Or try the eggs scrambled with chunks of salami and
matzo. Speaking of matzo, Billy Sherman's serves a dynamite version of
matzo soup with meaty kreplach dumplings. There are dozens of deli
sandwiches: The hot pastrami melt with gooey Swiss on grilled rye with
a side of chunky potato salad is a classic. So is a turkey club on
toast with a side of potato pancakes with applesauce. The Monsanto
Special piles beef (roast and corned), pastrami, salami, Swiss cheese
and Russian dressing on a kaiser roll. Add desserts like warm apple
strudel, rugelach and Ashkenazi-style hamantaschen cookies, and it's
like being in New York--where the line at the DMV is now measured in
years. 12937 Olive, 314-434-7340, www.billyshermansdeli.com SANDWICH:
$4-$7

India Palace

It's a 747's view of the airport--with biryani! India Palace perches
11 stories above the runway in an old Howard Johnson's building, and
it's the home of one of St. Louis' best Indian lunch buffets (no small
feat). Ruby-tinged tandoori chicken, curries of lamb and chicken and a
spectacular fish curry are all fresh, hot and plentiful. The prawns
masala are pungent with ginger and tamarind, and there are several
versions of paneer, the mild cubed cheese of India. And who could pass
up "goat pickles"? There are crispy deep-fried puffs of poori; thick,
yeasty nan; circles of whole-wheat roti. Hoist a frozen-mango dessert,
kulfi, to those poor souls standing in security lines at the airport
and to your good fortune for being here and not among their pathetic
lot. 4534 N. Lindbergh, 314-731-3333 BUFFET: Weekday lunch, $8.95;
weekend lunch, $11.95

City Diner

For reasons best articulated by our therapist, sometimes we're in the
mood for a suave, stylish, contemporary setting for dinner; other
times, we want to chow down at LaVerne's Y'all Kum Back Inn. So it's a
relief that at least two of our personalities can be accommodated
simultaneously at the City Diner. Retro-hip pop art on the walls and
Bertoia-style lamps mesh with '50s-era nostalgia-rific Formica tables,
plastic-padded aluminum chairs and spinning diner stools at this
eatery. Open 24 hours a day on weekends, the diner attracts teen
slackers and suburban professionals, families and first dates. Go
traditional with Salisbury steak, fried-egg sandwiches or meatloaf--or
how about seafood pasta in curry cream sauce, eggplant Parmesan with
polenta or grilled lemon-herb chicken? You can order an appetizer of
grilled polenta in a wine-and-sun-dried-tomato sauce--or buffalo
wings. There aren't many kitchens that produce bacon cheeseburgers and
vegetarian burritos with equal ease; here, we recommend both. Nightly
specials such as Wednesday's fajitas and Friday's all-you-can-eat fish
fry add to the appeal. Earlier problems with excruciatingly slow
service appear to have been remedied. Still, you'll want to plan for
plenty of time to enjoy both the food and the entertaining ambience.
3139 S. Grand, 314-772-6100 SANDWICH: $4.50-$6.95

Gumbo Shop

While it looks as if the decision to locate our own next-to-a-big-
river city above the waterline proved a wise one, our own efforts at
importing the phenomenal cuisine of our Louisiana counterpart, New
Orleans, has been stuck in neutral for years. What is arguably
America's greatest cuisine has been blessedly available only in little
hole-in-the-wall places here, such as the superb Gumbo Shop. The
setting is modest, with only the finest in Styrofoam tableware--and,
speaking of tables, there are almost enough to seat a soccer team, if
you don't count the goalkeep. But when the urge for New Orleans' most
famous contributions to the world--aside from corrupt cops and jazz--
hits, steer for this place. The gumbo, Mississippi-mud brown, consists
of shrimp and sausage swimming in a potent roux. Jambalaya is fluffy
and fragrant and studded with sausage. Loaves of bread are split and
stuffed with crispy fried oysters or shrimp. Blackened or fried
catfish, frog legs and hushpuppies are all prepared with that
inimitable Crescent City voodoo, and you can wash everything down with
a variety of beers. A thick Southern-style bread pudding is a favorite
here for those who, inexplicably, claim to like the stuff. 9501
Manchester, 314-918-8747 GUMBO: $4.79-$6.99

Crown Candy Kitchen

Look, we can put away the groceries; we're professional eaters--but
the guys who can down an entire malt or shake at Crown Candy Kitchen
are in another league altogether. On a corner in a neighborhood that's
the "before" picture in an urban-gentrification project, the interior
is like a Hollywood set. A classic soda fountain, Crown Candy has
wooden benches and enough Coca-Cola signage and other memorabilia to
qualify as a museum--a museum that serves really great sandwiches and
desserts. The Big Cheese stacks provolone, Swiss, cheddar and American
on grilled sourdough. The Reuben is good; the egg-salad sandwich a
specialty; the BLT the stuff of legend. Ice cream is fabulous here, in
sundaes or cones and in 24-ounce shakes and malts. Put away four in 30
minutes, and they're free. Finish one, and you're ahead of us. Note:
Crown Candy is also one of the only places in town where you can enjoy
a phosphate. The place opened in 1913, and Methuselah, who just got
seated ahead of you, has been in line all that time, or so it seems;
the queue stretches out the door at lunchtime. It won't seem worth the
wait if it's your first trip, but eat one chocolate-banana malted and
you'll be planning your next visit. 1401 St. Louis, 314-621-9650,
www.crowncandykitchen.com SANDWICH: $3.25-$6.50

Pat's Bar & Grille

Never trust a man who wears his sunglasses like a tiara or a woman who
has more rings on her hand than fingers, and never eat in a place with
an Irish name unless your appetite is whetted by lachrymose, toneless
ballads about something irretrievably lost. We're firm on the first
two, but we make an exception with the last for Pat's Bar & Grille, a
Dogtown fixture. The Reuben is delicatessen quality; the "Irish
toast," stuffed with banana flambe, is a local brunch favorite; and
fried shrimp, onion rings, frog legs and the famous "chicken-fried
chicken" are all daily staples. What draws the cognoscenti, though,
are the livers and gizzards--great heaping mounds, golden, plump,
lightly breaded. An acquired taste, true, but if you've acquired it,
this is the place. The atmosphere is about as formal as a tailgate
party, and there's less green decorating the Amazon basin than there
is in this joint. Stop by on St. Patrick's Day for a quiet, intimate
lunch. 6400 Oakland, 314-647-6553 CHICKEN DINNER: $7.50

Pita Plus

OK, so we're eating, and a beautiful high-school girl comes bouncing
in, wearing a poofy lavender silk dress. Grandma comes out from the
kitchen, and there's all kinds of hugging and hollering and one of the
men is taking pictures. We think it's prom night--but the girl could
just as easily be celebrating a brilliantly successful sex-change
operation. We have no idea, because Grandma's speaking Uzbeki. We do
know Pita Plus has the best gyros in the area: generous shavings of
pressed beef and lamb, fragrant olives, chopped onions and tomatoes,
with bottles of tzatziki at the ready. You can also get golden
triangles of burrekas--flaky pastry stuffed with cheese, spinach or
potatoes--and achingly sweet diamonds of walnut-studded baklava,
glistening with honey. Home-baked stacks of pita sell out early each
day. If you're lucky, you can get a bag of crusty, crunchy pita chips,
perfect with the gyros. Pita Plus is a hugely popular lunch spot; try
it in the evening, when the line's not so long. 13005 Olive,
314-453-9558 GYRO: $5.75

Aya Sofia

The Hittites were evicted by the Romans, who were handed their helmets
by the Byzantines, who, as a result of some rather poor pitching, got
shut out against the Seljuk Turks, who won some and lost some against
the Crusaders, who eventually faded against the Ottoman Empire,
who ... well, let's just say that Turkey's history has almost as many
victims as a month's worth of Oprah Winfrey Show episodes. But in
between wars, they developed some great food. Aya Sofia brings several
Turkish delicacies to St. Louis. Ground beef and eggplant slices are
slathered with tomato sauce in a wonderful moussaka. Sigara boregi are
tubes of phyllo stuffed with feta and fried. Izgara kofte is the name
of a dish of slightly spicy broiled meatballs. Lamb shanks braised in
an herbed tomato stew are known as kuzu incik, a classic you'll savor
(just one more thing you have in common with Suleiman the Magnificent,
who was supposedly crazy about the dish). It's a step above "cheap,"
but you'll be hard pressed you find a selection of mezeler
(appetizers) as numerous and rewarding--shrimp kebabs, stuffed mussels
and piles of warm pita with dipping sauces. The booths are cozy, and
the gauzy curtains, screens and other decorations will make you feel
homesick if you grew up in a seraglio. 6671 Chippewa, 314-645-9919
MOUSSAKA: $14

Best Chef Chinese Restaurant

Local buffet buffs were still in mourning over the passage of the
outstanding Chinese fare laid out daily at the corner of 141 and
Manchester when word of a phoenixlike reincarnation started to spread.
Reopened as Best Chef Chinese Restaurant, the space has been
extensively spiffed up: It's cleaner and brighter, and the serving
tables have been rearranged for easier access. The buffet is actually
better than it was, no small feat. Best Chef manages to strike a
wonderful balance, providing dishes based on a variety of Chinese
cuisines, some that will be familiar and will please the average
Western palate, plus others that are happily, deliciously authentic.
Roasted duck, soy sauce-braised chicken and curry-dusted Singapore-
style noodles are available, along with such specialties as baby
octopus, tender sheets of beef tendon and crunchy, sweet seaweed in
sesame sauce. An array of new dishes is almost constantly appearing,
and the odds are good that you'll run across something you not only
never considered trying but also never even thought of as a foodstuff.
This is a good place to have a taste--and it is the place for a long,
leisurely lunch or dinner during which you take the time to sample the
amazing array. There's a modest selection of dim sum snacks and
steaming piles of crab legs for the cracking. 17 National Way,
Manchester, 636-394-1700 BUFFET: Lunch, $5.95; dinner, $8.45

Sen Thai Bistro

On a descending scale of annoyance, if Kabbalah bracelets are number
10 and Michael "Lord of the Dance" Flatley a solid number one, the
dining companion who "just doesn't know" what he's in the mood for is
about a four. Don't haggle with him. Take him to Sen Thai Bistro.
Stylish and upscale with a soaring ceiling and bright walls, a classy
bar and glossy wood floor, this downtown eatery has the look and feel
of fine dining but prices that make it a phenomenal bargain. Pad thai
noodles tossed with fried tofu, bean sprouts, chicken, beef or shrimp
and spiked with sour tamarind are delicious. Soupy curries of spicy
red and green are thick with meat and vegetables. You can also order
Japanese noodle dishes in broth with crispy fried tempura and a
classic Hong Kong-style egg-noodle dish with char siu pork and shrimp-
stuffed wonton. Then there's the fragrant Vietnamese pho, with its
addictive, beefy broth. At lunch Sen can be packed tighter than a
Ladue deb's social calendar, but try it for a completely rewarding
downtown dinner. 1221 Locust, 314-436-3456, www.senthaibistro.com PAD
THAI: $8

Everest Cafe

We're not going to be drawn into that old St. Louis debate about which
place here has the best Nepalese food. For our money--though not much
of it, because this is one of the choicest dining bargains around--it
is the Everest Cafe. Too casually described as "Indian lite," Nepalese
food is much like Thai cuisine in that each region's offerings are
unique. Everest features several. Momo (dumplings) here are prepared
in the Tibetan style, with more meat than dumpling, and steamed so
expertly that they pass the test of leaving no sticky film on your
fingers. The creamed-lentil dal soup has the spicy northern-India
taste of the Chetri minority. Go for the complete thali meal, with
small bowls of soup, rice and tarkari, a curry of vegetables or meat
that's fragrant with cardamom and turmeric. Pour the dal over the
rice, then add a touch of the bright achar chutney and your curry and
scoop it all up with disks of flat masala bread. A daily lunch buffet
is a splendid way to try other specialties here, and, considering the,
um, urban "authenticity" of the neighborhood, a daylight approach for
your first meal here is suggested. 1916 Washington, 314-621-2021 LUNCH
BUFFET: $6.95

Mi Familia

The city's Cherokee Street has become synonymous with inexpensive
Mexican eateries, homey, bare-bones places where gringos and
expatriates gather for humble fare of the sort found on street corners
south of the border. Happily, the county's begun to see these places
as well. Mi Familia, which began as a grocery in St. Ann, is now
entirely a restaurant with some of the best of Mexico to be found on
plates. There are taqueria standards--chewy, soft corn tortillas
stuffed with chopped steak, roast pork or fried tripe and tongue and
topped with cilantro and onions--but this place offers a wide range of
other authentic Mexican meals, including several seafood dishes. Big
tureens of clams, shrimp and mussels rattling in a rich tomatoey
broth, fried oysters, Veracruz-style fish--all come from the tiny
kitchen. We'd rather shave with a weed-whacker than listen to Mexican
music, but a small stage and speakers promise cacophonous fun for
those so inclined--and a well-stocked bar makes Mi Familia an even
more attractive way to spend a night with your own familia. 10472 St.
Charles Rock Road, 314-429-5005 ENCHILDADA PLATE: $6.49
source-- http://www.stlmag.com/media/St-Louis...ts/Cheap-Eats/

I will only go there for lunch these days, and an early lunch at
that. Since they put a bar in, the St. Ann gringo White trash sit in
there and stink (smoke) starting early afternoon.
>
> Brian

--Bryan