Tune in on Friday to hear the Food Critics, on KCUR’s Walt Bodine Show at 10:00 AM. That’s 89.3 FM, or you can listen on your computer at http://www.kcur.org/waltbodine.html.
The second half discussion will be about nuts, and the way in which restaurants use them in dishes from appetizers to dessert. I’m not one of the panelists this week, but here’s my take on the subject.
Thai restaurants usually serve Panang Curry, which is loaded with pureed peanuts and coconut milk. It’s quite rich, and not a favorite of mine, though my kids love it. The Thai Place makes it, as does a new hot spot, Hot Basil, in Rosana Square at 119th and Metcalf.
The Classic Cup on the Plaza makes Thai Chicken Pizza, the base of which is a peanut sauce. If they ever took that off the menu, there would be an uproar–it’s been a mainstay for years.
And of course, there’s the ubiquitous Cashew Chicken that’s on every Chinese restaurant menu in the city. Give it a try at Princess Garden, along with Harvest Vegetables or Dry Cooked Chicken with Pancakes, two of the best selections on the vast menu.
The Drop Bar puts nuts on their marvelous bruschetta. My favorite is the fig, goat cheese and pistachio, followed closely by the fontina, caramelized onions and smoked almond.
Call into the show and add to the list! The number is 816-235-2888.
Entry filed under: food.