Have you ever been to St. Louis? It’s Pappy’s, a couple fancy places, and then..
Around The NHL Discussion 2021-22 Part IV Into the Playoffs Edition
- Thread starter simon IC
- Start date
- Status
CaliforniaBlues310
Registered User
Thank you now I’m craving Pappy’s for lunch, and we don’t have bbq even close to that level here in LA.
I lived on the Hill for several years. I'm well familiar with the best St Louis has to offer. In my life I've probably lived in about 10 different communities for at least a year, probably more. I'm sure there are lots of things I've never encountered, but I don't think Toasted Ravioli is errantly placed in my culinary regional cuisine rankings.
Majorityof1
Registered User
The answer can always come down to taste. Toasted Rav may appeal to other people more than you. If a million people love toasted Rav, it doesn't make a whit of difference that you disagree.
Also, it matters when you lived in St. Louis. Things you grew up with are permanently affixed in your mind as better than it is. If you lived in St. Louis from 30-35 years old, Toasted Rav is going to hit different than if it was a special treat you got with your pizza when you were a kid. It just is. I grew up in St. Louis and then moved to a city that coincidentally had an Italian chain with faimily ties to Cunetto's, so their toasted Rav was pretty good for not being in St. Louis. My entire formative years, I was eating Toasted Rav as an app every time I had Italian. I love Toasted Rav and I miss it when I have lived in other cities even ones that have much better overall culinary options than the Ttwo cities I could get good toasted Rav.
Majorityof1
Registered User
Did anyone watch the Penguins/Red Wings game today? I don't have NHL network so couldn't. They did a weird test thing where they forwent regular play-by-play and color in favor of "a free-flowing conversation, reaction and analysis" with like 4 panelists. If you watched, what were your thoughts? Did it change the viewing experience? For the good? Bad?
ChicagoBlues
Terraformers
- Oct 24, 2006
- 15,756
- 6,617
Nowadays, almost no place in STL actually toasts the ravioli in the oven; they're deep-fried.
Real toasted ravioli that I grew up with are an excellent appetizer, but certainly not something I would hang my hat on as a city.
Real toasted ravioli that I grew up with are an excellent appetizer, but certainly not something I would hang my hat on as a city.
ChicagoBlues
Terraformers
- Oct 24, 2006
- 15,756
- 6,617
Linkens Mastery
Conductor of the TankTown Express
Still better than sliced bagels......
AjaxManifesto
Pro sports is becoming predictable and boring
Stars won, Kings won…Vancouver lost (again). West field is set…no miracles coming for Vegas or Vancouver. Now Nashville and Dallas decide which division winners they’ll face. Oilers/Kings is a joke of a matchup and a gift to each team…the 15th and 16th best teams getting weaklings to play in an opening round matchup - each other.
Smoked brisket in central Texas is an easy kneejerk first answer. I had never done much outdoor cooking before moving there. But the local cuisine inspired me to buy a smoker and learn how to prepare my own brisket. I'm sure there are better backyard chefs, but I can hold my own with an overnight smoke.
A well-cooked bison burger with huckleberry lemonade, if that is the entry for Montana, I'd put that well above toasted ravioli.
Fresh oysters in the Pacific northwest.
Lobster chowder (or most things made with lobster, but I never really understood putting it in macaroni and cheese) in Maine
The best sushi I've ever had was in San Diego. I'm not sure if that counts as a regional cuisine for southern California (but I bet residents there would think it is), so I wouldn't argue if you throw that one out.
I grew up in Nebraska, and at the time I thought steaks would represent my region. But the best steak I had at a restaurant was actually in St Louis, so I'll give credit there. I think Nebraska could also claim the Runza. They're "OK". I think I might prefer toasted ravioli, but probably depends on the day.
Truth be told I'm trying to leave. Billings has been a bust. I just got offered a job in Tennessee and we are trying to see if this will work. But it wouldn't start for a few months.
A lot of it was the nature of my education. Then I've had a few different homes due to professional reasons. Anyway, there is a longer and complicated explanation for all that, but I'd think people in witness protection would find a quiet place to live and stay there forever.
I'd just like a little credit for not bringing up my PTSD over Provel "cheese" ruining multiple otherwise delicious meals I tried to enjoy on The Hill at various restaurants.
If I had to nominate a culinary food entry for St Louis, I'd have gone with Ted Drewe's frozen custard. Its just really hard to distinguish an ice cream like product because almost every community has a specialist that does a good job. But I can't think of anyone that does it better than Ted Drewe's.
I had never heard of fish tacos until moving to San Diego for a while. They always sounded nasty so never tried them but every one of the million taco shops there had them.Smoked brisket in central Texas is an easy kneejerk first answer. I had never done much outdoor cooking before moving there. But the local cuisine inspired me to buy a smoker and learn how to prepare my own brisket. I'm sure there are better backyard chefs, but I can hold my own with an overnight smoke.
A well-cooked bison burger with huckleberry lemonade, if that is the entry for Montana, I'd put that well above toasted ravioli.
Fresh oysters in the Pacific northwest.
Lobster chowder (or most things made with lobster, but I never really understood putting it in macaroni and cheese) in Maine
The best sushi I've ever had was in San Diego. I'm not sure if that counts as a regional cuisine for southern California (but I bet residents there would think it is), so I wouldn't argue if you throw that one out.
I grew up in Nebraska, and at the time I thought steaks would represent my region. But the best steak I had at a restaurant was actually in St Louis, so I'll give credit there. I think Nebraska could also claim the Runza. They're "OK". I think I might prefer toasted ravioli, but probably depends on the day.
TK 421
Barbashev eats babies pass it on
- Sep 12, 2007
- 6,621
- 6,465
Smoked brisket in central Texas is an easy kneejerk first answer. I had never done much outdoor cooking before moving there. But the local cuisine inspired me to buy a smoker and learn how to prepare my own brisket. I'm sure there are better backyard chefs, but I can hold my own with an overnight smoke.
A well-cooked bison burger with huckleberry lemonade, if that is the entry for Montana, I'd put that well above toasted ravioli.
Fresh oysters in the Pacific northwest.
Lobster chowder (or most things made with lobster, but I never really understood putting it in macaroni and cheese) in Maine
The best sushi I've ever had was in San Diego. I'm not sure if that counts as a regional cuisine for southern California (but I bet residents there would think it is), so I wouldn't argue if you throw that one out.
I grew up in Nebraska, and at the time I thought steaks would represent my region. But the best steak I had at a restaurant was actually in St Louis, so I'll give credit there. I think Nebraska could also claim the Runza. They're "OK". I think I might prefer toasted ravioli, but probably depends on the day.
There's nothing as good as Texas BBQ, brisket so good I've dreamed about it. The flavor is incredible to the point where you ask yourself, "Is this what heaven tastes like?".
Club Taco in Kirkwood had great fish tacos. Mission Taco has some decent ones. Agreed that it didn’t sound appealing, but they’re delicious. I make them on Friday nights - so good.
Itsnotatrap
Registered User
- Oct 6, 2013
- 1,321
- 1,646
ChicagoBlues
Terraformers
- Oct 24, 2006
- 15,756
- 6,617
Thoughts and prayers. We all care about you. Well...at least as much as a virtual community can care.
I hope you guys appreciate me providing a primer on regional culinary conversation to tune us up for the playoff threads. I don't want any unnecessary friction with Minnesotans because we are overestimating the horrid pizza people eat in St Louis.
- Status
