Robert T

I guess I never thought about this... As long as it is perfect when it gets to me on the plate, I don't care if they drug it around the parking lot if they had to haha haa. Interested to see what chefs think about this method of cooking as well.

I just saw that Imo's has modified their business model amidst the Covid 19 situation. They now also offer "Take & Bake" pizzas for your freezer. They look like a good deal as well. The Square Beyond Compare! NOW OFFERING Take & Bake Pizzas ORDER A FEW FOR YOUR NEXT PIZZA NIGHT! Medium 12" Two Topping Pizza $8.95

I was in the Midwestern a month or so ago, and it is no longer the cool upscale smoked meats, etc... but now seems to be just regular bar food with a twist. I hope they make it, the space is really cool.

I'm not a chef, but I really like my anova precision cooker. the app is pretty cool and greatly helps. It has recipes in the App as well. Highly recommend. I'm guessing that the Anova Precision Pro just has a higher wattage, which will be able to bring the water to temperature quicker, and also be able to handle a large volume of water. I really don't know of any other manufacturers but I'm sure there has to be other out there.

I don't know if there's a food shortage overall, I just see a lot of people buying in bulk just as they are with toilet paper. Some people are buying 10# of ground beef at a time, when they would have purchased 2# per week. People are filling deep freezers I believe.

I am glad I found this forum, I can't wait for it to get more active with more chefs. I'm tired of facebook, and all the invasive ads, their sharing my information, politics and more. I just want to talk food, learn from chefs, learn more of what's out there on the St. Louis food scene and more. I look forward to sharing my experiences and learning from yours. Sick of facebook, looking forward to seeing this grow!!! Also, this is much more organized. Thanks, Joel for building this forum.

Wow, that looks fantastic!! I have used a pellet smoker before as well and feel that they do a good smoking, but it lacks that har hickory sap to really give that heavy smoke flavor. I really like your idea, and will give that a try as well.

I'd have to agree with Nancy above. The drinks were masterfully made, and were fantastic!. The gals in our group loved their dinners, but the guys were left wanting more to eat, whether there or somewhere else... servings just seemed to be smaller sized or "small plate" style in our opinion. I'd go back for happy hour drinks....

My wife and I joined a group of friends to venture out and feel the island vibes at Rhone Rum Bar... We were pleasantly surprised !! The live music was great, the rum was smooth. We had the opportunity to meet Mr Paul Hamilton, the guy who built it... He was very kind and shared with us the whole history and reason behind the Rhone Rum Bar. We will definitely be back mateys!

I was in LeGrand's recently, checking pricing on hams and pricing on fresh turkeys.... Something seems to have changed, just not the same... I had a sandwich, like always before, and something seemed to be missing... Disappointed...

Lottowatta Creek in Fairview Heights is often overlooked, but shouldn't be. This locally owned restaurant continues to bring the customers in and for many reasons. They make my favorite country fried steak, a long with many great sides.. all portions are huge and were perfectly cooked.

The Providing Grounds Coffee House in Columbia, IL is a quaint little coffee house that offers healthier breakfast options, vegan muffins, smoothies and other enhanced drinks. I had the eggs Benedict and enjoyed the fact that the meat was locally sourced from Shubert's in Milstadt. I'm not sure what my wife had, but it looked good. And my son had pancakes.

I've been a big fan of Frankly Sausages' food truck. The owner really takes pride in making everything from scratch, even grinding his own meats for his sausages. I finally had the opportunity to stop by his restaurant on Friday, as I wanted to try out something "out of his comfort zone", being fried fish. I got the cod platter, which came with hand cut fries and cole slaw... A hair pricey, but I had to give it a try. The platter came out to me still sizzling, as it had just came out of the fryer. I went for the cole slaw first, and really liked the creamy texture. I could have eaten two containers of it. Next I went for the fries which I'm told, that they cut them in house. The fries were not something frozen out of a warehouse, that's for sure. They were crispy on the outside and the right amount of texture in the bite in the inside. He put some type of seasoning on them that just put them over the top. These would be hard to beat on their own, they were REALLY good. Now, on to the item that I came there for..... the fish. Frankly offers a Cod Fillet, I'm guessing 6 or 8 ounce. It was really good sized. He makes his own beer batter, which took this flaky white perfectly fried fish to another level. It was amazing!!! I strongly recommend you take a trip and visit Frankly Sausages for their fish during lent. I will definitely be back, oh... they have a great beef selection as well.

I'm a big fan of their Krakow. Great to see the privately owned business still thriving!

Wow, you guys nailed it!!! As always, George Mahe is on top of everything in the St. Louis scene. I wish he was a member in the forum! https://www.stlmag.com/dining/hangar-kitchen-and-bar-the-slider-house-closes-rock-hill/?fbclid=IwAR2bz96k3gb-CsgVXeHEBLWpHjk_AZDoxpr0VPZinNbXxDR61_bSXC61_0g