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joiei

Member Since 08 Jun 2005
Offline Last Active Yesterday, 04:53 PM
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#1434419 Get paid $10,000 to move to Tulsa

Posted by joiei on 16 November 2018 - 12:54 AM

And bonus work from home.  Know anyone that works from home and is thinking about moving? 

 https://www.tulsawor...6208d5fd4c.html  




#1433429 Arby's - not just for roast beast

Posted by joiei on 18 October 2018 - 12:29 AM

Arby's is doing a test run for a new sandwich.  None of the 16 stores are anywhere near me so I guess I will have to learn to live without.  Sort of like how I learned to live without In-and-Out.  https://arbys.com/duck  




#1425389 Ruth Wakefield

Posted by joiei on 26 March 2018 - 07:15 PM

The creator of the Toll House Chocolate Chip cookie.  https://www.nytimes....lid=68170660326

 

We all owe her a big thank you.  




#1424631 2018 Growing Season

Posted by joiei on 13 March 2018 - 01:41 AM

With the advent of warmer weather, at least here, I have started working on my garden.  The sugar snaps are starting to come up.  Spinach and arugula are coming up.  Waiting to see if the radishes and nasturtiums make it.  I''m trying to practice patience for tomatoes, squash, and the rest of the warmer weather crops.  




#1416866 Rocky Horror Show

Posted by joiei on 10 October 2017 - 04:41 PM

The University of Tulsa theater department is producing The Rocky Horror Show this month and I just cored free tickets.  Life is good.  "Dammit Janet"




#1415225 Notes from a beginner gardner

Posted by joiei on 11 September 2017 - 03:00 AM

This year was my first ever since leaving my parents house that I have voluntarily planted a garden.  The apartments where I live put in a raised bed garden for their tenants.  It has been so much fun.  I have a 4 ft x 5 ft space.  I did some research before starting and decided to plant in 1 ft squares.  I had some failures and some wonderful successes.  Thanks to youtube, I learned how to prune tomatoes, cukes, peppers, and squash.  Successes - radishes, sugar snaps, tomatoes, summer squash, spinach, arugula, poblanos, jalapenos, pole beans,basil, parsley, and garlic.  Surely I forgot something.  Planting in the small squares made it easy to take something up and replace it without a lot of trouble.  failures - carrots, chives, black eyed peas, and some other stuff.  I did take up my tomatoes when they slowed down their fruit setting and replaced them with two new tomatoes for fall harvest crops.  One of the other gardeners stopped watching their garden so I took it over;  It has tomatoes, peppers and a blackberry and a raspberry.  It was amazing how a little water, a bit of nutrients and bam, it is looking good, producing fruit from all of its plantings.  Making life fun and interesting here in the fly-over land of Oklahoma.  




#1414114 Menus for after the hurricane

Posted by joiei on 24 August 2017 - 09:35 PM

With the approaching Hurricane Harvey what foods do you normally stock for after the storm?   Growing up on the gulf coast, too many times the very first things that disappeared from the store shelves was bread, milk and frozen pizzas.  Who is going to want to deal with frozen pizzas when you have NO power.  Plus with the power out those babys are starting to defrost in your now not working freezer.  What do you normally stock up in your pantry for post hurricane dining?  Me, I go for canned goods, stuff I can heat up on my little butane stove  Or grill on the bbq.  I do not get frozen pizzas.  




#1358168 Simon eats fish and chips

Posted by joiei on 05 January 2016 - 05:40 PM

This makes me so hungry for a proper fish and chips.  https://www.facebook...04456122955712/

 

 




#1356497 Christmas Eve Dinner

Posted by joiei on 19 December 2015 - 04:04 PM

For several years now my Christmas Eve dinner has been to make a pot of chili and some tamales.  Served up with a salad with Oklahoma dressing (ranch - here in Oklahoma almost everything is served with ranch dressing, even pizza.  I refer to the stuff as Oklahoma ketchup,  Often served with Oklahoma tenderloin - smoked bologna)  jalapenos, chopped onions, shredded cheese and some cornbread.  I look forward to this meal.  Does your family have a traditional dinner they serve on the eve of Christmas?  If so, what do you serve?  For the beverage for this meal I try to find some Noche Bueno.  Hard to find here so I often have to bootleg it in.  




#1326757 Judy Jones 'moosnsqrl'

Posted by joiei on 07 April 2015 - 07:47 PM

It is a sad day. Judy, the lady who taught me how to love Kansas City, both sides, has passed. She was a champion of all things culinary. Thanks for teaching me to order the Kobe beef tartar at Bluestem. One of my favorite dishes of all time with one of Vann's martinis.


#1193016 Texas Road Trip

Posted by joiei on 03 June 2012 - 05:28 PM

thanks everyone for the recs/advice (@ joiei--just saw your post, wish I had seen it on may 20th before I left!)

Louie Mueller was easily the highlight of the trip.

some other places relevant to this thread-- Johnnie's in El Reno, Black's, Smitty's, and in Houston, Saigon Pagolac, Bodard Bistro, Go Go Ice, Inversion Coffee, Black Hole Coffee, Christy's Donuts, La Guadalupana Bakery. oh and in okc pho lien hoa.

The next time your in OKC try the Golden Phoenix on Classen. They just reopened after a fire next door.


#1139415 Houston - one of America's great food cities!

Posted by joiei on 19 April 2011 - 08:36 PM

from Tasting Table My link

It's time to reveal a secret: Despite its diverse and thriving food scene, Houston has largely flown under the national radar--but no longer if we can help it. Here are four new restaurants that offer clear proof that Houston is coming into its own.

• El Real After months of anticipation, the old theater on Westheimer has reopened as a Tex-Mex throwback as interpreted by wunderkind chef Bryan Caswell and former food critic Robb Walsh. Stop by for a tomato-flecked bowl of queso, a stacked enchilada with chili con carne or a fully loaded plate of tacos al carbon. After dinner, head upstairs for a tour of Tex-Mex memorabilia.
• Revival Market The new Revival Market is a temple of local eats. Find humanely raised meats, farmstead cheeses, seasonal produce and delicious prepared foods such as meat loaf and the Revival dog, a house-made Mangalitsa pork hot dog with chicharrones and green-tomato relish on a pretzel bun.

• Pondicheri The team behind Indika, a Houston stalwart, is bringing classic Indian street food indoors at this new café. Enjoy menu items such as saag paneer samosas, goat biryani and a rotating daily dal in the gorgeous jewel-toned space. And soon, you'll be able to take it to go in a shiny stacked tiffin that's perfect for return visits.

• Melange Creperie Sean Carroll, the man behind this roving cart, fell in love with crêpes while honeymooning in Paris. He then taught himself to make them with the help of YouTube videos. His ever-changing menu includes such recent specials as local strawberries with Meyer lemon curd, Bosc pear with goat cheese and chard, and ham and egg with Gruyère.




#1093488 The farmers market thread

Posted by joiei on 26 May 2010 - 10:09 PM

Penni Shelton reporting from the Brookside Farmers Market

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I didn't get to the market this morning but I will definitely be at the Cherry Street Farmers Market on Saturday. Aren't those two little girls so precious? OMG and the produce is beautiful this year.


#1089431 Mast Brothers

Posted by joiei on 05 May 2010 - 07:13 PM

Not my favorite chocolate by far but they made a youtube. So here ya go

<object width="640" height="385"><param name="movie" value="http://www.youtube.c...></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.c..._embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="385"></embed></object>

Apparently they had never heard of Patric Chocolate or Askinoise Chocolate or DeVries or Amano or


#1031538 iced coffee

Posted by joiei on 13 July 2009 - 08:05 PM

With the Heat Index at 110 right now I sure could use a big old tall cold glass of iced coffee.