justjoan wrote:that's still quite a steal. i can't imagine why they're taking such a hit on the price....except maybe it's to get people excited about buying their unbaked, frozen pie crusts, which their website says they now sell at whole foods.... they also have a well received cookbook. i think you lucked out on your pie!
Dave148 wrote:stevez wrote:knitgirl wrote:Another perfectly cooked burger at Bad Apple. In this instance, medium rare "The Fig is In": Tyranena Chief Blackhawk porter, fig & bacon relish. goat cheese. smoked onion. They're closed from January 1st til the 10th, I knew I wouldn't be able to wait that long.
I wish they would open for lunch during the week!
http://www.badapplebar.com/contact/
Thursday-Sunday @ 11:30am.
[/quote]justjoan wrote:hi, i'm glad you enjoyed your pie, but it seems highly unlikely that a $42/pie would be sold at whole foods for $14. the brooklyn bakery's pie is 10 inches. i suspect yours was considerably smaller??
pairs4life wrote:justjoan wrote:hi, i'm glad you enjoyed your pie, but it seems highly unlikely that a $42/pie would be sold at whole foods for $14. the brooklyn bakery's pie is 10 inches. i suspect yours was considerably smaller??
BR wrote:I’ve been to Four and Twenty Blackbirds and their pies are outstanding. But to sell them at that cost, I’m sure they’ve outsourced production, and I wouldn’t be surprised if they’re using slightly inferior ingredients than they’d use at their store, such as the butter and chocolate. And they’ve eliminated rent as a factor in production. Still, I’m sure a much better pie than is typically available for purchase, even at Whole Foods.
pairs4life wrote:BR wrote:I’ve been to Four and Twenty Blackbirds and their pies are outstanding. But to sell them at that cost, I’m sure they’ve outsourced production, and I wouldn’t be surprised if they’re using slightly inferior ingredients than they’d use at their store, such as the butter and chocolate. And they’ve eliminated rent as a factor in production. Still, I’m sure a much better pie than is typically available for purchase, even at Whole Foods.
Yep. I am guessing the capacity to produce pies for a national retailer is not in the realm of a pie shop.
BR wrote:I’ve been to Four and Twenty Blackbirds and their pies are outstanding. But to sell them at that cost, I’m sure they’ve outsourced production, and I wouldn’t be surprised if they’re using slightly inferior ingredients than they’d use at their store, such as the butter and chocolate.
jbw wrote:After long consideration Boka became our choice for Restaurant Week, and we were not disappointed with any of the offerings, but my most memorable dish--oddly enough, since I'm not a big dessert person--was the Vanilla+Citrus dessert for its complexity of flavors, textures, and even temperatures. Really a highpoint, and I hope they keep it on the regular menu.
cleanplateclub wrote:At Peaches restaurant today had the Shrimp and Cheese grits, shrimp with a garlic cream sauce, pork bacon, mushrooms, scallions. Served with garlic Texas toast. The cream really makes it. 10 minutes later I started craving it walking out to my car and have not stopped.
Peaches Restaurant
4652 S. King Drive
Jazzfood wrote:Last Sunday @ Fat Rice there was an "omelet" (as it did involve egg, but not in the traditional way) w/roasted shiitakes and rice noodles that still haunts me.
pairs4life wrote:Jazzfood wrote:Last Sunday @ Fat Rice there was an "omelet" (as it did involve egg, but not in the traditional way) w/roasted shiitakes and rice noodles that still haunts me.
I want to have that.
Ahmad Shareef wrote:onion rings with strips of lardo half-draped on top/half melted into the ring.