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Post by toshtego on Nov 1, 2018 15:28:40 GMT -5
Watching an old movie last night, Joan Crawford is at a restaurant and orders "Squab with Wild Rice". That got me recalling dishes that used to be popular but we do not see on menus anymore. Even though I do not frequent fine dining places much any more, I do read their menus on-line for a vicarious thrill.
Squab, a farm raises pigeon. I recall they were good and usually sauced.
Rabbit, except for the ocassional Italian restaurant.
Long Island Duckling, once in a while it shows up. Used to be common.
Welsh Rarebit, this was discussed in another thread.
Beef Wellington. This is not difficult to make and really great, yet I have no seen in decades. A flattened beef roast stuffed with pate' and truffles wrapped in pastry and baked. Served with a Madiera Sauce. Tres Bon!
Leg of Lamb, Leg of Veal. Staples of French Restaurants for a long time.
French Onion Soup, see above.
Anyone else recall dishes from long ago we do not see much of anymore?
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Post by Legend Lover on Nov 1, 2018 15:31:19 GMT -5
Some good observations there, toshtego. I haven't seen Welsh rarebit on a menu in ages, and I agree about rabbit too. Venison has popped off most menus too, as well as veal, unless you're in a swanky place. |
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Post by Dramatwist on Nov 1, 2018 15:32:57 GMT -5
...the Monte Cristo sandwich... still available at Disneyland and Mel's Diner, but scarce elsewhere...
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Post by puffy on Nov 1, 2018 15:37:37 GMT -5
Over 20 years ago when I lived in Michigan German restaurants had rabbit on the menu.I don't know if they still do.
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Post by roadsdiverged on Nov 1, 2018 15:52:08 GMT -5
Mmmm rabbit...
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Post by clintonvilleleather on Nov 1, 2018 15:56:13 GMT -5
We had rabbit the other year for Easter. It was good but expensive from the butcher. Would be more economical to get it through more primitive means. |
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Post by toshtego on Nov 1, 2018 16:01:46 GMT -5
...the Monte Cristo sandwich... still available at Disneyland and Mel's Diner, but scarce elsewhere... I recall that one from my youth. Standard Diner fare. |
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Post by Deleted on Nov 1, 2018 16:03:58 GMT -5
Up State NY you were always able to find a good local restaurant selling venison or rabbit on the menu, now not at all. I’m wondering if it became a Board of Health or USDA issue??
Beef Wellington is delicious and better made at home. I’ve also made a few years ago venison Wellington......real good 👍👍👍
My mouth is watering again, thanks Tosh!!
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Post by toshtego on Nov 1, 2018 16:05:42 GMT -5
Some good observations there, toshtego . I haven't seen Welsh rarebit on a menu in ages, and I agree about rabbit too. Venison has popped off most menus too, as well as veal, unless you're in a swanky place.
Chicken Picatta or Scallopine just is not the same. No veal also means no demi-glace which makes some sauces difficult to prepare properly.
Partly cost and partly moral objections. So many people resent slaughtering calves.
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Post by isett2860 on Nov 1, 2018 16:38:26 GMT -5
Pheasant under glass.
Steak Diane done table side
Caesar salad the same, not prepared table side in very many places anymore.
The restaurant chain Bennigan’s. The few remaining ones, do still have Montecristo’s on their menu, but not the same.
And let’s not forget the bar. When was last time you saw someone order a grasshopper? A Golden Cadilac.? A pink Squirrel?
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Post by Deleted on Nov 1, 2018 17:28:08 GMT -5
Liver and onions and for the most part corn bread, beef tips over rice. I have no problem buying or eating veal it is called livestock if it bothers you live off tofu. Jasons Deli made a great onion soup but they took it off the menu.
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Post by pepesdad1 on Nov 1, 2018 18:47:06 GMT -5
Liver and onions and for the most part corn bread, beef tips over rice. I have no problem buying or eating veal it is called livestock if it bothers you live off tofu. Jasons Deli made a great onion soup but they took it off the menu. These are simple things to prepare...so why, oh why can't you get it anymore? Veal is terrific, yeah, I know...it is called livestock for a reason, why don't they complain about eggs? I better shut up as we are liable to get into PC issues. |
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Post by Ronv69 on Nov 1, 2018 18:57:48 GMT -5
...the Monte Cristo sandwich... still available at Disneyland and Mel's Diner, but scarce elsewhere... The used to have them at The Movie Tavern near our house. When they took it off the menu they lost my business. One of my favorite fictional characters eats them every morning. |
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Post by Ronv69 on Nov 1, 2018 19:04:35 GMT -5
Pheasant under glass. Steak Diane done table side Caesar salad the same, not prepared table side in very many places anymore. The restaurant chain Bennigan’s. The few remaining ones, do still have Montecristo’s on their menu, but not the same. And let’s not forget the bar. When was last time you saw someone order a grasshopper? A Golden Cadilac.? A pink Squirrel? I dated a bartender that kept fixing me Golden Cadillacs, I believe with the intention of taking advantage of me. It backfired on her though. I can say that they taste almost as good coming back up. We were in a jazz bar in the French Quarter a couple of weeks ago and I ordered a Sazerac cocktail. Everyone looked like I lost my mind. I was insistent and I enjoyed every drop. |
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Post by Baboo on Nov 1, 2018 19:05:03 GMT -5
Real old fashioned corned beef and pastrami... heavily marbled with buttery fat.
A big wedge of lettuce... never liked it shredded as is ubiquitously done nowadays.
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Post by Ronv69 on Nov 1, 2018 19:07:40 GMT -5
We have a diner we visit every chance we get run by a Greek family. They have lamb shanks one day a week, and liver and onions every other day. Real Greek salad and gyros, roast beef, baked and fried fish, etc every day. I just can't handle cooking liver myself.
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Post by Ronv69 on Nov 1, 2018 19:10:44 GMT -5
Real old fashioned corned beef and pastrami... heavily marbled with buttery fat. A big wedge of lettuce... never liked it shredded as is ubiquitously done nowadays. A lot of the high end restaurants have a wedge salad, but I can't get behind paying $10 for 20¢ worth of lettuce. On the other hand it so easy to eat at home. You might like Katzs pastrami, it's too greasy for me. |
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Post by Ronv69 on Nov 1, 2018 19:14:34 GMT -5
Some good observations there, toshtego . I haven't seen Welsh rarebit on a menu in ages, and I agree about rabbit too. Venison has popped off most menus too, as well as veal, unless you're in a swanky place.
Chicken Picatta or Scallopine just is not the same. No veal also means no demi-glace which makes some sauces difficult to prepare properly.
Partly cost and partly moral objections. So many people resent slaughtering calves.
The neighborhood Italian restaurant has great veal dishes. It isn't an expensive place, but the veal dishes are kind of pricey. |
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Post by Deleted on Nov 1, 2018 19:15:06 GMT -5
I don't make it at home because the wife doesn't like it. If you have ever made French onion soup from scratch you would not be asking. I was referring to restaurants like everyone else. Some of us know where food comes from and it is not a from a unicorn farting pre packaged products.
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Post by Deleted on Nov 1, 2018 19:18:47 GMT -5
Ron must be eating at Italianos where the yeast garlic rolls come floating in butter.
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Post by Ronv69 on Nov 1, 2018 19:20:04 GMT -5
Another thing that is hard to find is a vegetable plate. Few restaurants have 5 different vegetables any more.
We are very lucky to have a huge range of restaurants nearby. We have every kind of food I can think of within 5 miles. Country cooking to Tai and Hawaiian and many more. No Icelandic restaurants though.
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Post by flyinmanatee on Nov 1, 2018 23:19:55 GMT -5
Pheasant under glass. Steak Diane done table side Caesar salad the same, not prepared table side in very many places anymore. The restaurant chain Bennigan’s. The few remaining ones, do still have Montecristo’s on their menu, but not the same. And let’s not forget the bar. When was last time you saw someone order a grasshopper? A Golden Cadilac.? A pink Squirrel? I dated a bartender that kept fixing me Golden Cadillacs, I believe with the intention of taking advantage of me. It backfired on her though. I can say that they taste almost as good coming back up. We were in a jazz bar in the French Quarter a couple of weeks ago and I ordered a Sazerac cocktail. Everyone looked like I lost my mind. I was insistent and I enjoyed every drop. Tom Collins,Whiskey Sour,Tequila Sunrise |
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Post by Deleted on Nov 1, 2018 23:24:40 GMT -5
Brandy Alexander’s were extremely popular at one time, now not at all.
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Post by smellthehatfirst on Nov 1, 2018 23:27:56 GMT -5
Watching an old movie last night, Joan Crawford is at a restaurant and orders "Squab with Wild Rice". That got me recalling dishes that used to be popular but we do not see on menus anymore. Even though I do not frequent fine dining places much any more, I do read their menus on-line for a vicarious thrill.
Squab, a farm raises pigeon. I recall they were good and usually sauced.
Rabbit, except for the ocassional Italian restaurant.
Long Island Duckling, once in a while it shows up. Used to be common.
Welsh Rarebit, this was discussed in another thread.
Beef Wellington. This is not difficult to make and really great, yet I have no seen in decades. A flattened beef roast stuffed with pate' and truffles wrapped in pastry and baked. Served with a Madiera Sauce. Tres Bon!
Leg of Lamb, Leg of Veal. Staples of French Restaurants for a long time.
French Onion Soup, see above.
Anyone else recall dishes from long ago we do not see much of anymore?
All of these, save squab, are common in my neck of the woods.
I don't want to think too much about a world without long island duck in it. Or french onion soup. Where are you going without?
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Post by smellthehatfirst on Nov 1, 2018 23:29:42 GMT -5
Also, a beef Wellington is extraordinarily difficult to make. My wife prepares it once or twice a year, usually for my birthday and/or Valentine's day.
It's an all-day effort to prepare, and it has to be baked perfectly to come out right. A risky proposition at all times.
(It's a lot easier for a restaurant than a home cook, since they can crank out the prep steps in bulk)
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Post by Deleted on Nov 1, 2018 23:34:18 GMT -5
Watching an old movie last night, Joan Crawford is at a restaurant and orders "Squab with Wild Rice". That got me recalling dishes that used to be popular but we do not see on menus anymore. Even though I do not frequent fine dining places much any more, I do read their menus on-line for a vicarious thrill.
Squab, a farm raises pigeon. I recall they were good and usually sauced.
Rabbit, except for the ocassional Italian restaurant.
Long Island Duckling, once in a while it shows up. Used to be common.
Welsh Rarebit, this was discussed in another thread.
Beef Wellington. This is not difficult to make and really great, yet I have no seen in decades. A flattened beef roast stuffed with pate' and truffles wrapped in pastry and baked. Served with a Madiera Sauce. Tres Bon!
Leg of Lamb, Leg of Veal. Staples of French Restaurants for a long time.
French Onion Soup, see above.
Anyone else recall dishes from long ago we do not see much of anymore?
All of these, save squab, are common in my neck of the woods.
I don't want to think too much about a world without long island duck in it. Or french onion soup. Where are you going without?
I grew up on Long Island and proud to say I consumed my fair share👌👍👍. From Flanders Long Island Duck Farm..... nothing but the best. |
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Post by smellthehatfirst on Nov 1, 2018 23:36:05 GMT -5
Some good observations there, toshtego . I haven't seen Welsh rarebit on a menu in ages, and I agree about rabbit too. Venison has popped off most menus too, as well as veal, unless you're in a swanky place. Veal and venison are more popular today than they've ever been in my life. Veal, in particular, has improved. The people who go nuts about "animal rights" have made un-confined veal more popular, and this has the fantastic side effect of improving the flavor and texture of the resulting meat.
"Un-confined" / "un-crated" veal is as tender as the pale stuff ever was, but has a much more distinctive, and pleasant, flavor.
The only "downside," if there is one, is that the flesh is a pale pink when cooked, instead of bone white.
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Post by smellthehatfirst on Nov 1, 2018 23:39:54 GMT -5
And let’s not forget the bar. When was last time you saw someone order a grasshopper? A Golden Cadilac.? A pink Squirrel? Notably all three of these are cream-based cocktails. That's just hip anymore. The last time I ordered a grasshopper, the bartender had to dig out a reicpe book!
Cocktails are a bigger business then ever, but the current trend is spirit-forward: the gimlet, the manhattan, the vieux carre, the Moscow mule.
Cream and fruit juice have a very 1970s vibe.
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Post by desolbones on Nov 2, 2018 0:13:39 GMT -5
We have a diner we visit every chance we get run by a Greek family. They have lamb shanks one day a week, and liver and onions every other day. Real Greek salad and gyros, roast beef, baked and fried fish, etc every day. I just can't handle cooking liver myself. Yea! Dimasis' tabula& gyro with warm fresh pita, |
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Post by Ronv69 on Nov 2, 2018 0:23:24 GMT -5
We have a diner we visit every chance we get run by a Greek family. They have lamb shanks one day a week, and liver and onions every other day. Real Greek salad and gyros, roast beef, baked and fried fish, etc every day. I just can't handle cooking liver myself. Yea! Dimasis' tabula& gyro with warm fresh pita, Oh yeah! Maybe our next meet up? |
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