How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Pat and John's Road Kill Cafe (a virtual diner)
Information
Here is the very spot where the Road Kill Cafe was founded by Patrick and John.
Website: http://www.gnapoleone.com
Location: Oregon/Connecticut
Members: 7
Latest Activity: Jul 14
This is the site (within our main blog site) of "Pat and John's Road Kill Cafe".
What is the "Road Kill Cafe"? (click here to see the full menu)
It's a (virtual) place, right here on our blog, that describes a "haunt" that Patrick and I think is missing from the American food scene. A place that serves honest, simple stuff that remind us of our Yankee dirt farmer and Italian peasant immigrant heritage. Things that almost everyone would enjoy, if they could find it at any real restaurant. Stuff that isn't "fancy" or contrived enough to make it onto most restaurants' menus. Oh, we're not saying restaurants are bad. We're just saying that the kind of place we'd open is missing from the roadside terrain of America's town and cities. And it's probably the stuff most people don't cook any more. This is the good stuff. And if you can put up with our curmudgeonly personalities, we'll serve up a lot of good things - without too much back talk. And if I can ever talk Patrick into it, we'll open the Road Kill Cafe for real - one day.
In the terminology of the blog platform that we're using for gnapoleone.ning.com, "Pat and John's Road Kill Cafe" is a "group" (or more accurately a sub-group). All things relating to the cafe will appear here, so that people can find all things "cafe-esque" (as opposed to "Kafka-esque") more simply, easier, and quicker than slogging through all the stuff Pat and I have posted on the main blog over the past year. Real considerate of us - right?
Like we said, each month we will delve into one of the categories on our menu, and each week of that month we'll display a menu item in that food group - with a brief description of it - as your waiter may describe it to you.
It's a (virtual) place, right here on our blog, that describes a "haunt" that Patrick and I think is missing from the American food scene. A place that serves honest, simple stuff that remind us of our Yankee dirt farmer and Italian peasant immigrant heritage. Things that almost everyone would enjoy, if they could find it at any real restaurant. Stuff that isn't "fancy" or contrived enough to make it onto most restaurants' menus. Oh, we're not saying restaurants are bad. We're just saying that the kind of place we'd open is missing from the roadside terrain of America's town and cities. And it's probably the stuff most people don't cook any more. This is the good stuff. And if you can put up with our curmudgeonly personalities, we'll serve up a lot of good things - without too much back talk. And if I can ever talk Patrick into it, we'll open the Road Kill Cafe for real - one day.
In the terminology of the blog platform that we're using for gnapoleone.ning.com, "Pat and John's Road Kill Cafe" is a "group" (or more accurately a sub-group). All things relating to the cafe will appear here, so that people can find all things "cafe-esque" (as opposed to "Kafka-esque") more simply, easier, and quicker than slogging through all the stuff Pat and I have posted on the main blog over the past year. Real considerate of us - right?
Like we said, each month we will delve into one of the categories on our menu, and each week of that month we'll display a menu item in that food group - with a brief description of it - as your waiter may describe it to you.
Discussion Forum
October 2008: The Road Kill Cafe features salads and sandwiches 20 Replies
Started by John Barrows. Last reply by Patrick May 12.
Pat and John's Road Kill Cafe (a virtual diner) .... the menu 4 Replies
Started by John Barrows. Last reply by John Barrows Oct. 4, 2008.
Soups: the real staff of life.
Started by John Barrows Sep. 3, 2008.
Comment Wall
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Comment by Patrick on September 5, 2008 at 11:46am - I want to make it clear that we do NOT serve wraps here. I don't like them, they are contrived and they are milked to death across the country. You want a wrap? Go to any of the 8 million typical cookie cutter joints out there, kiddies.
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Comment by Ginger on September 5, 2008 at 3:42pm - No road kill in a wrap? Wraps are as typical as any your hoagie, sandwich, etc out there. And there's nothing wrong with them - you actually get more product (like your roadkill) than bread!
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Comment by Debbie on September 5, 2008 at 5:03pm
- Of course I must put my two cents of olive oil in!!! I agree with Ginger! Wraps are good. It's not so much the outside of the sandwich but the "innards" that make it great! So Patrick, your mental block on the type of bread a sandwich must have is to some extent., irrelevant. For example, if you put two slices of bread together without the innards, you have two slices of bread! The outside bread "holder" may enhance, but does not diminish from from the filling (innards).
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- By the way, I am sick and tired of hearing that word "Heirloom". It's up there with "Vintage" and all the other cliches that happen upon us. I find it used in clothing now as "Heirloom Cashmere", etc. Give me a friggin' break. Cashmere is cashmere. I may have to start a blog on this nonsense! Soon there will be Heirloom ground beef, heirloom mashed potatoes, heirloom corn flakes! Why do we have to fall prey to this inane terminology?
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Comment by Patrick on September 6, 2008 at 5:01am
- Ignore Debbie and Ginger with their uninformed comments on wraps. They're just a couple of punk kids. I do like Debbie's vent on heirloom products, however, even though heirloom is a vintage term and even may have antique roots to it.
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- Everything has antique roots!
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Comment by John Barrows on September 6, 2008 at 10:06am - Whoa! Let's "wrap" this up! (actually, "wrap" is the new burrito. Burrito is out, "wrap" is in). I think I'll go drink some "still" water now and calm down.
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Comment by John Barrows on September 6, 2008 at 10:10am
- Speaking of cafes ..... (ahem) ... I've seen some interesting books in the cookbook section of some bookstores, that are actually pictorials of roadside cafes across the U.S.A. Pretty interesting fare. I would like nothing more than to start a real "Road Kill Cafe" with Patrick and be the orneriest old coots that ever graced the working ends of a spatula and griddle. Good food and lots of back talk. Yeah man, my life would be complete.
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Comment by Patrick on September 6, 2008 at 1:22pm
- I will be hitting a roadside joint this week on the way to a camping trip. I will report on it upon my return.
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Comment by Patrick on September 7, 2008 at 12:43pm
- Stopped in a little roadside joint yesterday not far from here. It has been around for a long time (as the story goes). Just got myself a dog and onion rings. You really don't need to go beyond this basic request to see what the place is "made of". The results were typical. They used one of those squirrely hot dog rolls which is like a miniature loaf of white bread with a slice in it, and it was toasted. Dog, chili and onion, although acceptable, was typical with a below average roll. The rings were pre-made frozen things which, again, were typical. All in all, just a place to fill your belly with no real gratification otherwise.
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Visit "the Road Kill Cafe" - our virtual diner PLUS Visit Uncle Claude's Victory Garden
Latest Activity
English "muffin-y"
actually, he's a afraid to come west and defend his crown ..... it's a hard fall from grace
Let's see the recipe/ingredients of the winning meatball.
In fairness to all contestants, it isn't easy to make and be judged on a "nude" meatball. 99.9% of the time, meatballs are served with your favorite sauce and people are not accustomed to e...
The inside....light and airy.
Another successful rendition of the now famous Portland G.Napoleone Meatball Contest.
The History:
Founder - John Barrows: "The third annual G. Napoleone meatball
cook-off commemorates the inaugural event three years ago when Jumbo
Conway's pa...
To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
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