http://www.arktimes.com/EatArkansas/archives/2013/02/25/the-ups-and-downs-of-ozark-country-kitchen Comments On: The ups and downs of Ozark Country Kitchen by Michael Roberts en-us Copyright 2013 Arkansas Times. All rights reserved. This RSS file is offered to individuals, Arkansas Times readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Arkansas Times. robert@arktimes.com (Arkansas Times Webmaster) Sun, 19 May 2013 00:00:01 -0500 Sun, 19 May 2013 12:45:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss Posted by Sadie]]> Tue, 30 Apr 2013 10:20:03 -0500 Arkansas Times Posted by EricVRodgers]]> Thu, 25 Apr 2013 18:42:42 -0500 Arkansas Times Posted by Polecat]]> Fri, 08 Mar 2013 12:15:40 -0600 Arkansas Times Posted by joel_dipippa]]> Sun, 03 Mar 2013 08:32:03 -0600 Arkansas Times
A simple "Thanks for the comment, we've taken care of the situation. Let's try to keep thread derails to a minimum" is the response I would have expected from a moderator of this blog. A snippy response from a mod to a legitimate concern can disenfranchise readers and discourage people from posting, in my opinion.
Posted by Mordy]]> Wed, 27 Feb 2013 16:23:38 -0600 Arkansas Times Posted by Michael Roberts]]> Wed, 27 Feb 2013 11:26:10 -0600 Arkansas Times Posted by Michael Roberts]]> Wed, 27 Feb 2013 11:24:09 -0600 Arkansas Times Posted by Mordy]]> Wed, 27 Feb 2013 11:23:46 -0600 Arkansas Times Posted by Michael Roberts]]> Wed, 27 Feb 2013 11:20:58 -0600 Arkansas Times Posted by walker22]]> Wed, 27 Feb 2013 11:15:36 -0600 Arkansas Times http://www.youtube.com/watch?v=rWZw1bUeoMY
Posted by jenniferb]]> Wed, 27 Feb 2013 10:58:40 -0600 Arkansas Times
SOS rules, but true SOS was a military creation I believe. When I was in the Navy the Galley served it every morning and it consisted of ground beef and not dried chipped beef from top round steak. It was really good and was a satisfying meal to last you for hours.
Posted by Raven]]> Wed, 27 Feb 2013 10:58:15 -0600 Arkansas Times Posted by Mordy]]> Wed, 27 Feb 2013 10:50:26 -0600 Arkansas Times
And creamed chipped beef on toast was always known by the poetic name of "sh*t on a shingle" when I was a kid, and I loved it.
Posted by Michael Roberts]]> Wed, 27 Feb 2013 10:42:59 -0600 Arkansas Times Posted by Michael Roberts]]> Wed, 27 Feb 2013 10:40:20 -0600 Arkansas Times Posted by Daniel Walker]]> Wed, 27 Feb 2013 10:25:44 -0600 Arkansas Times Posted by Raven]]> Wed, 27 Feb 2013 10:19:09 -0600 Arkansas Times
For those that haven't caught on, I'm referring to the commenter that someone has hilariously named "Tak Nobinsor". Doesn't take a genius to see that someone is taking jabs at Kat Robinson. I saw it the last time you commented and held off on saying anything. But since it was posted for a second time I'm not going to keep quiet. Its tacky and not funny. This blog is what it is because of the work she put into it. Thank you, Kat. Now lets try to not ruin it.
Posted by walker22]]> Tue, 26 Feb 2013 22:00:12 -0600 Arkansas Times
Gravy is pretty damn simple: fat, preferably bacon or sausage; flour to make a roux; milk; sausage chunks. If the sausage is seasoned right, you don't even need salt and pepper (although they're good to have on hand).

Best sausage gravy in town for me is The Food Truck -- catch him for breakfast at the Hillcrest Farmers Market most Saturdays.
Posted by Michael Roberts]]> Tue, 26 Feb 2013 17:06:16 -0600 Arkansas Times Posted by Tak Nobinsor]]> Tue, 26 Feb 2013 16:46:33 -0600 Arkansas Times Posted by Raven]]> Tue, 26 Feb 2013 16:21:31 -0600 Arkansas Times Posted by Mordy]]> Tue, 26 Feb 2013 13:25:27 -0600 Arkansas Times Posted by hugh mann]]> Tue, 26 Feb 2013 12:33:04 -0600 Arkansas Times Posted by EY]]> Tue, 26 Feb 2013 12:31:02 -0600 Arkansas Times Posted by Mordy]]> Tue, 26 Feb 2013 10:57:10 -0600 Arkansas Times