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Post by jeffd on Nov 2, 2018 0:50:38 GMT -5
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.
Seems to me its much more cruel to eat them alive. |
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Post by trailboss on Nov 2, 2018 3:30:38 GMT -5
...the Monte Cristo sandwich... still available at Disneyland and Mel's Diner, but scarce elsewhere... You stole my thunder. A well made Monte Cristo is gastronomic nirvana, a poorly made one is quite different. The Fairmont on Nob Hill once made one...the gold standard. |
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Post by Legend Lover on Nov 2, 2018 4:51:36 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. Interesting. It must be down to location. In Northern Ireland it's a rarity. |
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Post by Butch Cassidy on Nov 2, 2018 7:04:56 GMT -5
I think recipes that took more time to make were gradually lost in the sauce ( no pun intended ). Also, IMO when the microwave entered the scene things went downhill......
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Post by Deleted on Nov 2, 2018 7:43:25 GMT -5
Thought of another one chicken cordon bleu and speaking of bleu when you ask for Roquefort dressing you get blank stares. I am with Kevin on the microwave mine has been demoted to heating soup and frozen veggies. We have also gone back to thawing meat on the counter much better taste.
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Post by Legend Lover on Nov 2, 2018 7:47:06 GMT -5
Thought of another one chicken cordon bleu and speaking of bleu when you ask for Roquefort dressing you get blank stares. I am with Kevin on the microwave mine has been demoted to heating soup and frozen veggies. We have also gone back to thawing meat on the counter much better taste. Good one. I've not seen that in yonks. |
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Post by Deleted on Nov 2, 2018 8:36:37 GMT -5
King frogs legs and turtle soup.......been years.
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Post by Deleted on Nov 2, 2018 9:24:02 GMT -5
You have to go to Louisiana the worlds capitol for drainage ditch food to get that.
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Post by Cramptholomew on Nov 2, 2018 10:09:45 GMT -5
On tomorrow's menu, for me: Pot Au Feu
I bet that's not been on a menu in a awhile, if at all.
I'd love to try pressed duck, but that's a hard one to find , too. I love all things duck. At Christmas, I make a duck and pork terrine. I eat it on a piece of good baguette, with some grainy mustard, and a cornichon.
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Post by pepesdad1 on Nov 2, 2018 10:16:00 GMT -5
Thought of another one chicken cordon bleu and speaking of bleu when you ask for Roquefort dressing you get blank stares. I am with Kevin on the microwave mine has been demoted to heating soup and frozen veggies. We have also gone back to thawing meat on the counter much better taste. Use to get a big round of Roquefort from Argentina when I was dating a young lady who flew for Pan Am. Remember Pan Am...older folks? That cheese was like eating candy it was so good. |
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Post by Quintsrevenge on Nov 2, 2018 10:28:02 GMT -5
On tomorrow's menu, for me: Pot Au Feu I bet that's not been on a menu in a awhile, if at all. I'd love to try pressed duck, but that's a hard one to find , too. I love all things duck. At Christmas, I make a duck and pork terrine. I eat it on a piece of good baguette, with some grainy mustard, and a cornichon. I was also curious to try pressed duck , always saw the press in antique shops and wondered how it would be.. |
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Post by toshtego on Nov 2, 2018 10:33:46 GMT -5
On tomorrow's menu, for me: Pot Au Feu I bet that's not been on a menu in a awhile, if at all. I'd love to try pressed duck, but that's a hard one to find , too. I love all things duck. At Christmas, I make a duck and pork terrine. I eat it on a piece of good baguette, with some grainy mustard, and a cornichon. I was also curious to try pressed duck , always saw the press in antique shops and wondered how it would be.. Pressed Duck was quite common on the menu's of Chinese Restaurants in San Francisco back in the '50s and '60s. They were all "Cantonese" style before the Hunan, Szechuan movement. It was excellent, gelatinous and rich with Five Spice overtones. The struggle to find a Ramos Fizz in a bar here continues. |
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Post by zambini on Nov 2, 2018 12:25:11 GMT -5
I was also curious to try pressed duck , always saw the press in antique shops and wondered how it would be.. Pressed Duck was quite common on the menu's of Chinese Restaurants in San Francisco back in the '50s and '60s. They were all "Cantonese" style before the Hunan, Szechuan movement. It was excellent, gelatinous and rich with Five Spice overtones. The struggle to find a Ramos Fizz in a bar here continues. Several of the dishes being named are very obtainable in Mexico City including pressed duck and Monte Cristo sandwiches. I wanted to try a Ramos Fizz for a while until my mom came back from New Orleans and told me they were overrated. Pisco Sour is one drink I haven't seen for a while. |
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Post by Dramatwist on Nov 2, 2018 12:47:02 GMT -5
...the Monte Cristo sandwich... still available at Disneyland and Mel's Diner, but scarce elsewhere... You stole my thunder. A well made Monte Cristo is gastronomic nirvana, a poorly made one is quite different. The Fairmont on Nob Hill once made one...the gold standard. Yes! The Fairmont version was the best ever! The one at New Orleans Square at Disneyland is not bad. The Mel's version is merely edible. |
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Post by Darin on Nov 2, 2018 16:41:16 GMT -5
From my old stomping grounds back in Illinois ... the Horseshoe Sandwich:  |
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Post by Deleted on Nov 2, 2018 19:33:44 GMT -5
Pepe Walt if you like Roquefort you need to try Maytag Blue. Open faced hot roast beef is one you don't see anymore. Many moons ago it was a staple at every coffee shop. You remember coffee shops they had food and hot coffee that did not take six words to order. When I was young boy my mother would always go to Bobs Bigboy may favorite thing was the Blue cheese dinner salad. There was not a lot of fast food in the early 70s and it was a once in a while treat.
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Post by toshtego on Nov 2, 2018 19:41:35 GMT -5
Pepe Walt if you like Roquefort you need to try Maytag Blue. Open faced hot roast beef is one you don't see anymore. Many moons ago it was a staple at every coffee shop. You remember coffee shops they had food and hot coffee that did not take six words to order. When I was young boy my mother would always go to Bobs Bigboy may favorite thing was the Blue cheese dinner salad. There was not a lot of fast food in the early 70s and it was a once in a while treat. I recall when any decent diner or coffee shop served a Hot Roast Beef Sandwich or a Hot Turkey Sandwich. Bob's Big Boy Blue Cheese! My market in Toad, eh, Taos used to carry it, their Roquefort too. Then it was discontinued. I was able to change that with a "Bring Back Bob" campaign. |
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Post by toshtego on Nov 2, 2018 19:43:23 GMT -5
Pressed Duck was quite common on the menu's of Chinese Restaurants in San Francisco back in the '50s and '60s. They were all "Cantonese" style before the Hunan, Szechuan movement. It was excellent, gelatinous and rich with Five Spice overtones. The struggle to find a Ramos Fizz in a bar here continues. Several of the dishes being named are very obtainable in Mexico City including pressed duck and Monte Cristo sandwiches. I wanted to try a Ramos Fizz for a while until my mom came back from New Orleans and told me they were overrated. Pisco Sour is one drink I haven't seen for a while. No offense but Mom is wrong about that. Perhaps she just did not find the right Bartender. Yes on Pisco Sour. |
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Post by zambini on Nov 3, 2018 15:12:35 GMT -5
toshtego I tried making a Ramos Fizz last night instead of the brandy cocktail I had been considering. I failed spectacularly, went to my local and the bartender admitted not knowing how to prepare one. Having explained to him what it was all about and sending a kid to buy eggs he failed spectacularly! Next date I go on I'm taking the gal to the Sheraton Hotel bar just to see if they know how to make one.
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Post by pepesdad1 on Nov 3, 2018 15:23:29 GMT -5
Pepe Walt if you like Roquefort you need to try Maytag Blue. Open faced hot roast beef is one you don't see anymore. Many moons ago it was a staple at every coffee shop. You remember coffee shops they had food and hot coffee that did not take six words to order. When I was young boy my mother would always go to Bobs Bigboy may favorite thing was the Blue cheese dinner salad. There was not a lot of fast food in the early 70s and it was a once in a while treat. I recall when any decent diner or coffee shop served a Hot Roast Beef Sandwich or a Hot Turkey Sandwich. Bob's Big Boy Blue Cheese! My market in Toad, eh, Taos used to carry it, their Roquefort too. Then it was discontinued. I was able to change that with a "Bring Back Bob" campaign. Bob's Big Boy was taken over by Marriott...that is why it failed...I was one of the traveling Mgrs. who oversaw their demise. Everything they touched they crapped up. |
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Post by Deleted on Nov 4, 2018 21:45:09 GMT -5
Dutchtown here has Monte Cristos that have been on a couple food shows here. Dutchtown is not Dutch, btw. Dutchman, Scrubby Dutchmen, etc are all bastardizations of Deutsch. So it's a German neighborhood without many Germans anymore.
Hell's Kitchen makes Beef Wellington all the time, but I see no pate going into it.
Welsh Rarebit was ubiquitous among the German Restos, which we have very few of. Most were on the East Side of the Mississippi, and I think most are gone there, too.
Steak Dianne: Years since I have seen it.
Did someone mention Cherries Jubilee? Mom used to make that.
Of course, Martinis have made a great comeback this century from their heyday in the Sixties.
In St Louis there were always restos that were famous for one thing or another. One or two places did the Onion Soup, dumped with Parmesan.
Food here is finally making a comeback, but it's a lot of modern stuff. Micro-Breweries with Blue Cheese topped burgers. The whole Big is Better thing. Will probably add more later, but will have to reread this all. This is a fascinating subject to someone who (like Curly Q Link says) has gone places and eaten things.
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Post by zambini on Nov 10, 2018 12:15:45 GMT -5
battered and baked trotters. I still see trotters in sauce but rarely battered and baked. Also, it feels like catfish everywhere has been replaced by white nile or tilapia or whatever.
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Post by Ronv69 on Nov 10, 2018 12:56:22 GMT -5
King frogs legs and turtle soup.......been years. Not for me. Just a few weeks. 🤠😉 |
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Post by Ronv69 on Nov 10, 2018 13:04:54 GMT -5
Pressed Duck was quite common on the menu's of Chinese Restaurants in San Francisco back in the '50s and '60s. They were all "Cantonese" style before the Hunan, Szechuan movement. It was excellent, gelatinous and rich with Five Spice overtones. The struggle to find a Ramos Fizz in a bar here continues. Several of the dishes being named are very obtainable in Mexico City including pressed duck and Monte Cristo sandwiches. I wanted to try a Ramos Fizz for a while until my mom came back from New Orleans and told me they were overrated. Pisco Sour is one drink I haven't seen for a while. The food in Mexico City is worth the trip. Every kind of food in the world is available. And delicious. |
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Post by pepesdad1 on Nov 10, 2018 14:37:14 GMT -5
battered and baked trotters. I still see trotters in sauce but rarely battered and baked. Also, it feels like catfish everywhere has been replaced by white nile or tilapia or whatever. Pardon my ignorance...but what are trotters? Is that what you mean when you mentioned catfish? |
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Post by zambini on Nov 10, 2018 14:41:40 GMT -5
pepesdad1 Trotters or pig's feet. With regards to catfish, I remember eating it a lot when I was little and for whatever reason it's pretty rare to find on a menu now; I really miss it battered smmothered in mayonnaise, lime juice, and sweet chipotle.
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Post by 5star on Dec 5, 2018 19:31:24 GMT -5
Steak tartare with an egg yolk on top
It’s been quite awhile since I had this in a restaurant and I haven’t seen it on a menu for quite some time.
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Post by roadsdiverged on Dec 5, 2018 19:37:07 GMT -5
Catfish is on every menu that's not "fast food" in south Georgia. It also happens to be one of my favorite fish to eat. Theres a family owned pond behind my dads house that is stocked full of them.
I havent had steak tartare in at least 25 years.
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Post by Mac on Dec 5, 2018 20:19:54 GMT -5
What I miss: Cheese soufflé! Beef Wellington. Bananas Foster. Steak tartare. Sweet breads in a rich sauce. Real fudge sauce.
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Post by pepesdad1 on Dec 5, 2018 20:37:30 GMT -5
Welcome, Mac from central north Florida....this is the place you've been looking for.
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