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 (14 comments)
14 Comments
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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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my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
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