461231 Fri Nov 16 09:03:19 -0800 2007 459 27 General Chowhounding Topics 0 3130900 Here is my question: I would like to know what everyone thinks is the most overused, tired, long-gone, or generally disliked food trend that needs to be retired? I hope I get some replies on this because there are a few which I would love to see go the way of the dinosaur. Spinach & artichoke dip Tuna tartare Tilapia calling anything between two buns a "burger", for example, a chicken burger I would be interested to find out what others are tired of seeing. Thanks! Fri Nov 16 09:03:19 -0800 2007 135619 Its Still Mooing 1 3131095 I will probably get a lot of flack for this, but as a pastry chef I hated making Tiramisu and creme brulee. I would like to add artisan breads with excessive mix-ins. Olives, non-traditional herbs, etc. Fri Nov 16 09:52:56 -0800 2007 3130900 22220 Kelli2006 2 3131230 how about "ye olde hummus plate", esp at non-middle eastern, non-greek, non-hippie ethnic eateries, such as indian restaurants. . . also from chef's perspective though, the hummus plate, spinach dip & creme brulee will be with us as long as people keep enthusiastically ordering them (the familiar & non-threatening vaguely "yummy" thing they will never make at home). tilapia will be on menus as long as exec chefs choose cheap fish. . . one person's tired and passe is another's exciting and exotic. what is really disheartening is not that these dishes are on menus everywhere for years and years, but that they're so uninspired and bad most of the time. i recently asked a fine dining waiter, after a great meal, to rec dessert: without hesitation he recd creme brulee. my heart sank but i trusted him & ordered it-- it was fantastic, a beautifully prepared, classic creme brulee perfect in every way and anything but trite or tired. when chefs make the old standbys with new care & attention to detail each time, maybe with an unexpected tweak now & again, i think that's so much more refreshing than being on top of the latest food trend or flavor of the season. folks will come back for the perfect creme brulee. . . sorry to get off topic though, i do get the op's original intent. i personally don't understand why individual molten chocolate cakes won't die, already. Fri Nov 16 10:26:28 -0800 2007 3131095 46030 soupkitten 3 3131304 I agree with the tepid hummus plate. That can be very good at a middle eastern restaurant, but most places used canned salty hummus that is better suited to patching drywall. I don't mind tilapia, as it can be a versatile canvas for imaginative chef to explore, but much of it comes from China and SE Asia and has questionable nutritional /safety background. Chilean Sea bass also needs to go, as does planked salmon I grew up eating Creme Brulee, as my grand parents are of French descent, and lived on a farm. Creme brulee was a efficient way of using excessive eggs laid during the past week. I had never heard it called Creme Brulee until I was in college, as we called it baked custard at home. The use of flavored/spiced sugars can add a bit of spark to this tired flavor, as can the use of cinnamon/Turbinado sugar . I had forgotten about the chocolate lava cakes, but Ive been away from the pastry station for 5+ years, and they aren't commonly seen in a stand-alone bakery where I will occasionally fill in now. Fri Nov 16 10:46:08 -0800 2007 3131230 22220 Kelli2006 4 3132955 totally agreed! Most of them but the cedarplanked salmon?! what is that?! eating of a wooden plank, nasty! Fri Nov 16 19:44:54 -0800 2007 3131304 107509 mariekeac 5 3133199 That's so amazing! I was also going to put Chilean sea bass and planked salmon, but didn't want it to look like I hate seafood, which I don't! Fri Nov 16 23:21:49 -0800 2007 3132955 135619 Its Still Mooing 5 3133791 Cedar planked salmon is a filet of salmon that is cooked over a open flame on a cedar shingle. The wood chars from the heat adding a bit of smoke flavor to the fish, and a unique presentation. I love seafood, but both of these have run their course. Any establishment outside of NOLA still serving blackened catfish also needs a update. Sat Nov 17 09:38:40 -0800 2007 3132955 22220 Kelli2006 4 3137779 Yes! Planked salmon! Enough of that already. Mon Nov 19 04:35:46 -0800 2007 3131304 14139 Kagey 4 3203326 mmm....lava.......and chocolate =) but yeah. enough of the salmon madness Wed Dec 12 17:44:13 -0800 2007 3131304 149663 moveinmoonlight 3 3132184 similar story re creme brulee. recent trip to san fransisco, had creme brulee twice which is sort of unusual for me but both times incredible different wow just extraordinary simply because the chef bothered to put a spin on it. once it was oriental black sesame custard, mandarin cardamom custard, the other was tea scented custard. so i would keep it if its all of the abv. Fri Nov 16 14:29:19 -0800 2007 3131230 76259 foodwich 3 3135704 You may have hit on the whole story right there. So many things seem so tired because of poor performance. The reason they first became so popular gets lost. Sun Nov 18 08:23:22 -0800 2007 3131230 10743 yayadave 2 3137704 I am so glad to see Tiramisu- on the "retire" list - really a dessert few restaurants do well but for some reason many spots feel it is needed on the menu. Word to the wise-get rid of it unless it is done well, please. Mon Nov 19 00:18:00 -0800 2007 3131095 44946 foodseek 1 3131247 Molten chocolate cake!! Fri Nov 16 10:30:51 -0800 2007 3130900 121042 jme90 2 3131501 you're right that molten chocolate cake is EVERYWHERE. somehow i can't get behind any effort to get rid of it, though. it's too damn tasty. Fri Nov 16 11:38:11 -0800 2007 3131247 52118 etowernyc 3 3178510 I think molten chocolate cakes are so popular because they are so easy to make, so hard to ruin, and are so cheap. But everyone's right - they need to get off the restaurant menus. Anything that can be made so easily and affordably at home doesn't deserve a place as a "fancy" dessert for seven bucks at a restaurant. Tue Dec 04 10:04:56 -0800 2007 3131501 132249 alysonlaurel 4 3201571 "Easy to make, hard to ruin, cheap" -- and available frozen at Costco, GFS, and other places. So no muss, no fuss, no work. Wed Dec 12 09:43:08 -0800 2007 3178510 113176 jmckee 1 3131355 Ranch Dressing (almost makes me miss thousand island) Fri Nov 16 10:59:23 -0800 2007 3130900 57890 KaimukiMan 2 3131376 yes! esp the california tendency to put ranch on everything, incl pizza! Fri Nov 16 11:02:52 -0800 2007 3131355 46030 soupkitten 3 3134521 I was born and raised in Northern California (SF Bay Area) and have lived here almost my entire life. I have never heard of anyone putting ranch dressing on anything but salad and occasionally as a dip for french fries, onion rings, and fried mozzarella sticks (and even that, only in places like Denny's -- I always thought it was a midwestern thing that somehow came over here with the industrial chain diners!). Could it be a Southern California thing to put it on everything, not California in general? It's definitely not happening anywhere around here that I've seen. Sat Nov 17 15:46:24 -0800 2007 3131376 22011 Kitchen Imp 4 3137044 I've lived in both halfs of Cali, native of So Cal, don't go blaming us! I you're right that the ranch on everything trend comes from the middle of the country (where I have tons of ranch-loving relatives.) Ranch goes on salad and the occasional french fry. Ranch on pizza sounds disgusting! Sun Nov 18 17:56:45 -0800 2007 3134521 11738 writergirl 5 3150700 "Ranch on pizza sounds disgusting!" Unless you are in college, it is 3 a.m. and you're just getting home from the bar. It really dresses up the cardboard that passes as pizza in a college town...ahhh, good memories. Sat Nov 24 06:39:19 -0800 2007 3137044 75006 amy_rc 6 3478077 My son loves to dip the pizza's crust in Ranch after eating all the good part of the pizza. It was a good way to get him to eat the entire piece of pizza instead of having a plate with a bunch of pizza crusts at the end. Mon Mar 10 10:35:07 -0700 2008 3150700 53864 nosurndr 4 3138484 "but salad and occasionally as a dip for french fries, onion rings, and fried mozzarella sticks" Well, that's three more items than I ever put ranch on...and I grew up in Iowa. ;-) Mon Nov 19 09:06:15 -0800 2007 3134521 15250 sebetti 5 3150358 I think Iowa is pretty notorious for ranch-loving. One of my friends waitresses at a pizza restaurant in Cedar Rapids, and she says people are constantly asking for ranch dressing to put on absolutely everything! Fri Nov 23 21:03:15 -0800 2007 3138484 136348 Mangojane 6 3150371 Yeeeah...that's pretty typical. Getting anyone in my family to try something on their salad other than ranch or Western is like pulling teeth. Fri Nov 23 21:09:54 -0800 2007 3150358 112034 spellweaver16 7 3150849 What the heck is "Western" dressing? Here on the east coast, I suppose our "Eastern" dressing is a concoction of : extra-virgin olive oil, finely chopped shallots, white-wine vinegar, pure maple syrup, kosher salt & fresly gorund black pepper. Sat Nov 24 08:12:53 -0800 2007 3150371 124137 JayVaBeach 8 3151034 Western dressing is some kind of red dressing, I suppose like "french" or "catalina" or something. If I'm eating somewhere that the only options are Western or Ranch, I have both. If there's a third option, I choose that. First time I remember seeing Ranch dressing was on a chef salad my mom got from my dad's cafeteria, when I was in fourth or fifth grade. I remember eating it for lunch one day, not being too impressed, and then coming down with stomach flu the very next day. I don't think it had anything to do with the dressing since no one else got sick, but it pretty much put me off ranch for a very long time. To this day it's definitely not one of my favorites, and I'll go without salad it it's the only dressing offered. Sat Nov 24 10:01:58 -0800 2007 3150849 32586 revsharkie 9 3160147 It's fun to reminisce on old food memories. I remember my Mother was appalled when she came to parents weekend at my prep school (VES) circa 1984, my freshman year eating "good green gravy" - yikes ! Tue Nov 27 18:15:13 -0800 2007 3151034 124137 JayVaBeach 8 3180110 Yes, Western dressing is very similar to French or Catalina. I liked it as a child because of its sweetness, but I've grown out of it. Tue Dec 04 18:07:48 -0800 2007 3150849 112034 spellweaver16 8 3449372 With the idea of making the salad dressing harmonize witht he meal, Western probably has some of the same spices that are used on the meats when they are fire-cooked. I've seen a recipie for cole slaw thats bbq flavored so it goes with bbq. Sat Mar 01 08:52:40 -0800 2008 3150849 170796 Ray_704 4 3139199 ranch dressing originated in cali (hidden valley ranch), & the trend of putting ranch on/dipping everything in incl. french fries, onion rings, fried mozz, chicken wings, pizza crust, tacos, etc. comes from "surfer cuisine"-- basically unhealthy fried bar food made more unhealthy by being topped with/dipped in ranch or another sauce. . . from there it just went thru the nation's youth culture like mad, getting the greatest early hold in texas and socal. pizza made with ranch instead of red sauce came in the 90's, in cali. most college-aged stoners just dip their crusts in, though. Mon Nov 19 12:03:59 -0800 2007 3134521 46030 soupkitten 5 3139980 I live in Cali, Colombia. There is no ranch dressing here. I was born in California. We had no ranch dressing growing up. Mon Nov 19 15:38:16 -0800 2007 3139199 36661 Sam Fujisaka 6 3140175 ranch dressing was created in cali in 1954, but it was made "shelf stable" in the 70's by clorox co., and nationwide takeover ensued http://slate.com/id/2123991/ Mon Nov 19 16:40:27 -0800 2007 3139980 46030 soupkitten 6 3147682 When did you grow up in California? (Clearly before the slang term "Cali" was in use!) I grew up here in the 70s/80s and Ranch was definitely the salad dressing of choice. Maybe it is generational...and the generation younger than me uses it on everything. Thu Nov 22 09:01:22 -0800 2007 3139980 11738 writergirl 6 5165683 Me neither. I consider us lucky. Sun Nov 08 15:53:15 -0800 2009 3139980 105625 EWSflash 3 3139162 You should see the use of ranch dressing in Texas. My SO always says if they run out of ideas they just fry it and serve it with ranch dressing. Mon Nov 19 11:52:01 -0800 2007 3131376 64168 kkak97 4 3202043 I've lived in Texas and california, no ranch on my plate. Maybe those places that serve ranch with everything I'd think are commerical chains you can find all over the country. Or bar food. I wouldn't go blaming regions of the country for a food, its how the household your grew up in consumed it. Wed Dec 12 11:33:33 -0800 2007 3139162 115731 mai_world 5 3203549 A. I'm not from Texas (transplant) B. I don't eat in chain restaurants C. Food is absolutely regional D. We never ate ranch in my household Wed Dec 12 19:16:55 -0800 2007 3202043 64168 kkak97 4 3260928 Perhaps someone could do a special thread on the topic of The "ORIGINS of RANCH DRESSING" and it's various uses? Fri Jan 04 10:38:16 -0800 2008 3139162 151625 fruglescot 4 4343033 That's for sure. I'm from the midwest and grew up eating the various forms of red dressing (see previous reference to Western - always a staple in our house). I live in Texas now and it's hard to find a restaurant that serves any type of red dressing. You can bet they serve 15 different flavors of ranch though. Tue Jan 20 18:33:56 -0800 2009 3139162 253542 cycloneillini 3 3141435 I'm from California too, and I definitely must be of the ranch-on-everything generation. If we're eating greasy fried food someone at the table will generally ask for a side of ranch, for dipping...anything on their plate. Tortilla chips and ranch, pizza crust and ranch naturally, fries, burgers (not dipped, but with ranch instead of mayo or mixed with bbq sauce), with wings instead of blue cheese, I've even seen people put it in fajitas. I haven't even tried to order it in New York where I live now, cause I know I'll get the we-don't-do-that-here sneer. Tue Nov 20 06:17:43 -0800 2007 3131376 113376 Olallieberry 4 3259254 that sneer is not unique to ranch dressing. Thu Jan 03 19:42:06 -0800 2008 3141435 147459 b0ardkn0t 3 3148203 What! you'd rather have Japanese pizza with Tater Tots and mayonnaise on it? '-) Thu Nov 22 14:56:59 -0800 2007 3131376 112096 Caroline1 4 3256409 You guys should try creamy Italian on pizza... Yum! : ) Thu Jan 03 07:27:12 -0800 2008 3148203 56308 drgnflychic 2 3146420 One of the funniest things I ever saw happened about 10 years ago when I was attending an international conference in Boise. There was a delegation from South Africa there who were a bunch of party guys. One night they went to some bar/resto and tasted ranch dressing for the first time -- likely with onion rings and a lot of beer. The next day they were back at the conference raving about it and wanting directions to the mall. They ended up buying cases of the stuff and packing it their luggage for the long trek back to S.A. Who knew it was so addictive? Wed Nov 21 14:43:33 -0800 2007 3131355 12103 Greg B 3 3256473 Along those same lines, I was in line at a Sbarro's pizza at a mall in Phoenix, and there were two French tourists in front of me. The person behind the counter was telling them what type of salad dressings they had, and the girls just did not understand "ranch". They kept saying "French? French dressing?" I poked my nose in and suggested they try the ranch. The look on their faces when they got their salads was priceless. Thu Jan 03 07:48:29 -0800 2008 3146420 58128 ajs228 2 4326438 Absolutely Ranch Dressing, it was the first thing I thought of when I saw the title of this thread. I live in California and somehow have raised a son who loves everything Including pizza) dipped in ranch dressing. gah Wed Jan 14 13:32:14 -0800 2009 3131355 109905 laliz 3 4337382 I have eaten ranch on very few things...originally from WNY and Buffalo, I grew up putting blue cheese dressing on absolutely everything! If anyone is interested in the history of ranch dressing, Slate.com did an article on it. http://www.slate.com/id/2123991/ Sun Jan 18 16:50:23 -0800 2009 4326438 114194 milkyway4679 2 5165678 Lord yes! Gawd if ever anything has been done to death... Sun Nov 08 15:50:37 -0800 2009 3131355 105625 EWSflash 1 3131373 Every restaurant has spinach and artichoke dip on thier menu. How boring? It needs to go. Fri Nov 16 11:02:36 -0800 2007 3130900 69457 Gelato_in_Roma 2 3131494 Yes, they do, but it varies from one place to another. Some of it is truly inspired with little extras tossed in and some could be made at home with a carton of sour cream. I still like it, at certain places. But Buffalo wings have got to go! Good grief! Like you can't get them on every corner. They are so yesterday, IMO. Now if they have wings that have other flavors that may be okay (I like tequila lime ones), but the buffalo ones need to be yanked out of the restaurant appetizer section! Also Mozzarella sticks! No more! Fri Nov 16 11:36:33 -0800 2007 3131373 80937 danhole 3 3183117 Buffalo wings? Noooooo. Granted most of what we find are bad versions. But back when I was in college (80-85) one of my first roomates was from Buffalo so we knew about wings before they went national. We were cooking 'em up at every bash and they were new to everyone. It was fun watching them become so popular. Like others have said...when they get done right they are the best thing served with beer since the peanut. Sadly they are rarely done right. Wed Dec 05 16:55:05 -0800 2007 3131494 109552 garfish 3 4327174 Particularly "boneless" chicken wings - really, how hard is it to eat your chicken off the bone??? Wed Jan 14 17:30:21 -0800 2009 3131494 153129 Antithesisofpop 3 4337664 Please don't make Buffalo wings go away. Sometimes that is the only thing on the menu that isn't covered in wheat (breading, batter, buns) when I get dragged out to eat somewhere uninspired. I went to a "better" restaurant with a friend for lunch and it was literally the only thing on the menu I could eat. So much for being a "better" restaurant. Sun Jan 18 19:14:05 -0800 2009 3131494 61071 blackpointyboots 2 3137513 they do? Where the heck are you eating? Sun Nov 18 21:06:00 -0800 2007 3131373 10158 susancinsf 1 3131420 Fried calamari, except in the VERY few places that get it right. Too often it's become just another heavy, greasy "appetizer" not worthy of the name. And while we're at it let's put deep-fried mozzarella into the same category. And I'm not sure if this is quite on-topic, but another thing that bugs me is restaurants that try to appear sophisticated by serving you olive oil and balsamic vinegar together instead of butter with your bread. Olive oil alone, yes, that's classically Italian, but you NEVER get served vinegar with your bread anywhere but in America, and it needs to stop! Fri Nov 16 11:13:48 -0800 2007 3130900 14386 BobB 2 3131461 The vinegar appears in the UK too... and I like it, as it is a fat-free option. Except (as is usual) they float the oil on top of the vinegar - what's that all about? Fri Nov 16 11:25:08 -0800 2007 3131420 40746 Peg 2 3133392 haha, I am always so foolish, because I love calamari - i always order it. And you are right, NO ONE gets it right. I have a list of 2 restaurants max, at any given time, that can make it. (I like it very lightly fried with a slightly sweet sauce) The only thing is Bob, its really not worth the effort to clean squid, and and deep fry at home. Its like 6-15 dollars as an appetizer... and frankly, that's something that's worth every penny. Sat Nov 17 06:21:20 -0800 2007 3131420 141473 in_wonderment 3 3133446 in wonderment, i have made fried calamari at home exactly once, but it was quite easy and economical. plus, mr. alka and i felt like little magicians, creating this wonderful snack. we would do a batch and eat it. then another... 'twas fun! we have also easily used calamari to make the thai salad with calamari, ginger, lime, lemon grass, cellophane noodles, etc. again, easy and so delicious. it was an adventure to recreate the dishes at home! now, i will put in my two-cents worth on spinach and artichoke dip. i love spinach and i love artichokes. i love the combo. i love mayo, sour cream, parmesan, gruyere, etc. i like them combined with spinach and artichokes. and garlic. most places do not do it right, but they could if they cared. (and please, use the right ratios -- MOSTLY artichoke and fresh spinach. NOT mostly gloppy goo.). (so, there is my two cents worth, now 5 cents, with the dollar devaluation....) ps, bring back green goddess! Sat Nov 17 06:58:15 -0800 2007 3133392 105717 alkapal 4 3133495 Thanks alka. I havent tried it yet. I did however watch someone clean squid, and it looked sort of scary. I think if I can find squid mostly cleaned, I will try it. Frying isn't too bad, just kind of messy. Calamari is so good. Sat Nov 17 07:28:14 -0800 2007 3133446 141473 in_wonderment 5 3141782 whole foods has frozen cleaned squid. texture is not as tender as really fresh. a good fish place will clean it for you, but it is easy to do (don't forget the beak!) Tue Nov 20 07:58:36 -0800 2007 3133495 105717 alkapal 6 3142143 marinate frozen squid in milk overnight. It will soften it right up! freaky, huh? Tue Nov 20 09:28:27 -0800 2007 3141782 135178 TSQ75 7 3143269 cool, thanks TSQ75! what do you make with it? i see from your avatar an affinity for squid! ;-) Tue Nov 20 13:52:10 -0800 2007 3142143 105717 alkapal 8 3143770 thanks both of you. i didn't realize whole foods had cleaned squid, and its nice to know that milk will soften it up. im not big on cleaning things... but i do LOVE calamari. Tue Nov 20 16:55:00 -0800 2007 3143269 141473 in_wonderment 9 3143873 you're good to go, in wonderment. happy frying! we use peanut oil. Tue Nov 20 17:29:18 -0800 2007 3143770 105717 alkapal 10 3143958 thanks alka and everyone else in this post. :) Tue Nov 20 17:57:42 -0800 2007 3143873 141473 in_wonderment 11 3144705 Cleaned squid ususally still has some cartilidge in the middle of the tubes, so check before preparing. You should be able to buy it at a lot of places, not just Whole Foods. Just look in the frozen section. If you see it in the fresh fish display, I'm guessing it's just thawed out, unless you live right by the ocean. Wed Nov 21 04:47:58 -0800 2007 3143958 11097 coll 7 3201811 This technique also works well with beef/calves' liver Wed Dec 12 10:41:57 -0800 2007 3142143 105586 Cat Chow 4 3134317 I bought some a few months back @ Kroger. It didn't last long! Sat Nov 17 14:11:37 -0800 2007 3133446 135619 Its Still Mooing 3 3135360 TJ's has frozen breaded calamari rings, which are pretty good. It's never been rubbery or overly chewy. Sun Nov 18 03:58:00 -0800 2007 3133392 109573 coney with everything 3 3148215 In my experience, the places that "don't get it right" overcook it. I send it back. Then they get it right! You can buy flash frozen calimari rings to make your own. You can also buy fresh squid and cut the rings yourself. Not difficult. There's no reason to love calimari and be deprived of good calimari. When restaurants goof, just send it back! It's sooooooooooooooo American not to send things back and just pay for bad food like the flock of sheep we too often are. Thu Nov 22 15:09:02 -0800 2007 3133392 112096 Caroline1 4 3149224 One of my one & only "fried" hors d'oeuvres I truly enjoy & prefer to order them out, as I don't do much frying at home - Calamari Fritti. If I'm not actually in Italy, the next best spot is the Isle of Capri in Virginia Beach - their batter is unique & the calamari is always perfect. Fri Nov 23 10:04:56 -0800 2007 3148215 124137 JayVaBeach 5 3149550 thanks from one virginian to another. Fri Nov 23 12:44:42 -0800 2007 3149224 141473 in_wonderment 6 3149825 In Wonderment - I see that you're from Charlottesville, VA - wahoo - I love c'ville - I've spent a lot of time there as the University of Virginia was both my father's & sister's alma mater. We use to love eating at Eastern Standard when in town. I was an hour south @ Hampden-Sydney College. "Virginia is for lovers" definitely for fine food. Fri Nov 23 15:18:04 -0800 2007 3149550 124137 JayVaBeach 7 3151113 definitely. lots of great restuarants in charlottesville. thanks for the calamari suggestion in the southeast. when we visit down there, its overwhelming to find good seafood... because its offered so much. its tough to tell what is good, what is just catering to tourists, etc. its funny, a lot of the time it doesn't have to do with price either. so ill take suggestions when i can get them :) Sat Nov 24 10:48:30 -0800 2007 3149825 141473 in_wonderment 5 3149685 Next time you're in or near a Japanese restaurant, see if they will do some calimari tempura for you, if it's not already on the munu. An added bonus is that Japanese restaurants very rarely overcook anything. For home, heat about three inches of peanut oil in a saucepan, dip the calimari rings in either canned (evaporated) milk OR buttermilk, then dredge in seasoned flour and into the really hot oil for a minute or two. For those who prefer gilding the lily, you can double dip, double flour the rings for a thicker batter. The evaporated milk produces a somewhat thinner crust than the butternilk, the buttermilk has a tad more tang. I find the evaporated milk version reminiscent of tempura batter, but a bit thicker. Fri Nov 23 14:01:12 -0800 2007 3149224 112096 Caroline1 2 3133430 I love fried calamari, but it is true that many restos do it dreadfully. There are a couple of places in Montréal, where I live, that do it rather well. No sweet sauce with it here - usually served rather plain, with wedges of lemon. Sat Nov 17 06:45:37 -0800 2007 3131420 84119 lagatta 2 3146151 I have to disagree. If they can't get calamari right how do they get the rest of the menu right? Also in Italy I've never seen bread served with anything. No butter, no oil, no vinegar. But the type of bread they use is very different than here too. I only object to vinegar as most served are not the good quality ones. Wed Nov 21 13:01:53 -0800 2007 3131420 46671 notmartha 1 3131434 aioli on everything "panini" that aren't panini, but toasted sandwiches mix-n-match pastas and sauces- certain pastas and sauces go together (or don't) for a reason. "an assortment of ice cream and sorbet" Fri Nov 16 11:17:15 -0800 2007 3130900 102095 vvvindaloo 2 3132940 Aw man, I could kiss you for that second line. We've got a place around here (that's actually good otherwise) that has something called "wood-fired panini". That would be a hoagie anywhere else (or a wedge, sub, grinder, etc.) My over opinionated list: - Bloomin' onions. Even at Outback. - Anything crusted with macadamia. Especially mahi mahi. Unless you're at a hotel in Hawai'i. - Giant non-entree salads with a half pint of dressing on the side. Small, fresh salads and a proper amount of the apporpriate dressing on the greens when served. Not on the side. And no choices. Chef chooses the dressing. Period. - Boneless chicken breasts. - Any coffee order requiring more than three ingredients including the coffee. If we can get there, then we can shoot for two ingredients. Then maybe just one... - While we're at it, any espresso beverage over 12 ounces. Because at that point it's just a milk drink. You could use Postum and it wouldn't matter. - Cheese plates that don't feature any locally produced cheeses. Fri Nov 16 19:31:19 -0800 2007 3131434 24421 Panini Guy 3 3132952 Panini Guy, You obviously live in a great food territory. I'm still trying to get most of the restaurants to ADD a cheese plate at the end of the meal - regardless of the origin of the cheese. I do agree with you, however, as there are so many great artisinal cheeses, that to omit these in favor of 100% foreign is a disservice. Probably, next to a great wine list, I appreciate a great cheese list. Hunt Fri Nov 16 19:43:32 -0800 2007 3132940 11329 Bill Hunt 3 3134634 yes to retiring the huge salads and boneless chicken breasts. chicken is now usually gross in chain restaurants b/c they serve huge hormone-filled dried out breasts, grilled, then topped with some kind of sauce. great. a lot of effort went into that. Sat Nov 17 16:36:22 -0800 2007 3132940 11190 fara 4 3155284 Chicken in the US cannot have hormones added. It may be full of lots of other things like preservatives and antibiotics, but no hormones. Mon Nov 26 09:49:30 -0800 2007 3134634 23675 phofiend 5 3182848 pho, chiming in, i wish people would know more about what they post. so many issues -- like concering preservatives, GMO, additives, or whatever -- are demagaogued about "health" or "green" issues on these boards. i wish people were more reluctant to post when they know just a teeny bit or nothing at all about the issues at hand.... Wed Dec 05 15:14:52 -0800 2007 3155284 105717 alkapal 6 5187915 That sounds a tad snarky to me. The reason some people mistakenly think that hormones are fed to chickens is because so many processors put "hormone free" on their packages. That is akin to labeling olive oil "cholesterol free." It's not needed and misleading, but after time folks assume that hormones are abundant in lesser brands of chix. Tue Nov 17 04:57:31 -0800 2009 3182848 16906 pitterpatter 3 3140160 Panini Guy--Why can't the paying customer choose which dressing they want? Maybe they have dietray concerns or just don't like a main ingredient in it. Boneless chicken breasts appeal to most everyone and is always a safe option to have on a menu so everyone can find something to eat. Mon Nov 19 16:36:10 -0800 2007 3132940 18011 Jacey 4 3140899 I'm with you on this one. And I like getting the dressing on the side - it means I won't get a soggy, drenched salad. Mon Nov 19 20:56:59 -0800 2007 3140160 10681 piccola 4 3142564 We're on Chowhound, which implies we're looking for above average, thoughtful and tasty food.. We're not talking about feeding everybody and looking for the lowest common denominator. We're talking about stuff we'd like to see go away. Personally, I'm much more interested in a salad when the chef has thought about what to put on it than I am a waitress dumping little prepared ramekins of industrial dressing on my table so I can choose. YMMV. Tue Nov 20 11:14:33 -0800 2007 3140160 24421 Panini Guy 5 3143715 Likewise Panini ! I recently had a simple Mesclun house salad & there was NO dressing option. The chef's choice this evening was a warm bacon dressing & it was wonderful ! Tue Nov 20 16:35:34 -0800 2007 3142564 124137 JayVaBeach 6 3254962 A great example of why I want to be able to choose my dressing. i may not always be able to find a kosher-certified restaurant, but I at least want to know I'm not going to get bacon dressing. Wed Jan 02 16:30:55 -0800 2008 3143715 123702 sailrox 7 3255272 Point taken, however, the type of restaurant that would think about marrying a dressing to a particular salad would most likely, (a) tell you in advance on the menu or have the waiter tell you what the salad and dressing are, and (b) would created something else for you if you made them aware of your dietary needs. The point we're trying to make (or at least me) is that a good chef at a good restaurant should be able to create a salad of their choosing, including dressing, without diners whining about "Well, I wanted French/Ranch/Thousand Island". At some point you just surrender to the chef (within reason, kosher/diabetic/allergies, etc.) There's a place for bottled dressing and then there isn't, agreed? Wed Jan 02 18:03:17 -0800 2008 3254962 24421 Panini Guy 3 3150374 Yes on the cheese plates!! I'm from Wisconsin, and I can't stand it when there's a cheese plate without local cheese. I live in Minnesota now, and there's a sheep dairy a few miles from me that has *great* cheese that I never would have known about if not for a particularly considerate cheese plate. Fri Nov 23 21:12:36 -0800 2007 3132940 136348 Mangojane 2 3259279 I think that's partly true(some people swear by angel hair pasta and shrimp which I think is a horrible combination, too much going on texture-wise) But it does work in certain occasions, that's both a positive and a negative in many cuisines, (Mexican, Tex-Mex; Chinese, pan-Asian/California-fusion; French, french/american/vietnamese fusion, etc.) It either dilutes the true original dishes or it enhances a cuisine and something new and great comes about, or at least you get a variation on the old standbys. Thu Jan 03 19:52:18 -0800 2008 3131434 147459 b0ardkn0t 2 4325808 Chipotle Mayo is freaking everywhere! (And I love a good mayonnaise so the crap aioli everywhere thing gets me too vvvindaloo) Wed Jan 14 10:47:29 -0800 2009 3131434 210997 Sui_Mai 1 3131733 getting sick of seeing pecan encrusted chicken salad EVERYWHERE these days. Chicken nachos plates in almost all restaurants none of which are tex mex. Agree with many of the others here, that chocolate molten cake is too common. Fri Nov 16 12:32:22 -0800 2007 3130900 22559 smartie 1 3131741 Fried calamari is on every menu, popcorn shrimp, crabcake appetizer, potstickers. And apparently there is a surge of Spanish restaurants because everyone has "tapas" on their menus - ok not everyone. Fri Nov 16 12:35:45 -0800 2007 3130900 107418 steeltowngrl 2 3132593 I actually expect to see Jack n' the Box offering a tapas menu soon. Heartily agree with the fried calamari. There are but three restaurants that I've ever had any, that were worth eating. One is gone, and another actually has tempura calamari steak, so it's not those little rubber bands in heavy breading. I almost feel the same way about "blackened" anything. However, on a recent trip to NOLA, I did have some excellent "blackened" seafood, so maybe a chef needs a license, before they can put it on the menu. Gotta' be more - let me get a glass of wine and give it a long thought. Hunt Fri Nov 16 16:45:28 -0800 2007 3131741 11329 Bill Hunt 2 3143032 Add those jalepena poppers to the list. In defense of tapas...I love the whole small plate concept. It allows me to sample a few different things as opposed to one gigantic portion of food. Can I also say I am sick of stacked food? Tue Nov 20 12:55:28 -0800 2007 3131741 12633 rHairing 3 3144632 no one makes their own poppers! they are all frozen -- probably from hopperville, ca.. ;-) i know of only one exception, in st. pete, in a resto right near the vinoy (maybe "harvey's fourth street grill"?). the owner let us "test" various cheese-stuffed fresh poppers he was experimenting with for the menu.... so good. so rare! Wed Nov 21 01:43:16 -0800 2007 3143032 105717 alkapal 2 3143042 like most resto offerings it depends if they prepare it well. M&M jfood had a wonderful tapas dinner the other night including mushrooms with goat cheese, empanadas, skirt steak paillard, braised short ribs, gambas, and a wonderful dessert. All in the bill with tax and tip was $75. It does not get better than that. Tue Nov 20 12:58:46 -0800 2007 3131741 11290 jfood 3 3143935 I'm specifically referring non-Spanish restaurants who have removed the word appetizer from the menu and replaced it with the word tapas. And these items include buffalo wings, artichoke dip...the usual suspects, not real tapas. And the corner sandwich shop in my neighborhood (think subway but nonchain) that added the word tapas to their signage outside. Yes, I frequent places that serve wings. Tue Nov 20 17:49:29 -0800 2007 3143042 107418 steeltowngrl 4 3144080 There has been a similar trend in my area. Restaurants have basically begun replacing the word appetizer with tapas on their menus, and at most of these establishments, it makes NO sense. I am a fan of REAL tapas eateries, but it seems to be one of those trends that loses its true meaning as its popularity grows. Tue Nov 20 18:46:07 -0800 2007 3143935 82243 ArikaDawn 5 3144882 Can't wait until they discover that they can serve "charcuterie platters" of pimento loaf, vienna sausages, and Velveeta for $24.95. Wed Nov 21 06:31:38 -0800 2007 3144080 12359 monkeyrotica 6 3145571 You have the makings of a real restaurateur. Wed Nov 21 10:01:43 -0800 2007 3144882 10743 yayadave 6 3186068 reminds me of being in Germany. (this is a good thing). Thu Dec 06 15:24:44 -0800 2007 3144882 88683 stellamystar 6 4325823 I think I had that... at some hipster bar called Levack Block in Toronto. Wed Jan 14 10:50:30 -0800 2009 3144882 210997 Sui_Mai 4 3144118 wow, have not seen that in FFD county CT yet. Tapas are served only in the spanish restos around here. there has been a tremendous increase in Spanish and Latin/South American restos in the neighborhood recently. The flavors are fantastic, have great price points and the energy keeps everyone young. http://jfoodonfood.blogspot.com New posting 11/20/07 Tue Nov 20 18:59:58 -0800 2007 3143935 11290 jfood 3 3145690 jfood... on the tapas, have to ask... Barcelona? Loved that place when I used to live in Norwalk. Wed Nov 21 10:33:15 -0800 2007 3143042 24421 Panini Guy 4 3145783 Yup, M&M jfood love sitting in the back room next to the wine fridge. Great place. Wed Nov 21 11:04:22 -0800 2007 3145690 11290 jfood 1 3131772 I'm getting kind of tired of the wedge of iceberg with the blue cheese dressing myself. I know it's "retro" but there's a reason we leave things behind... Fri Nov 16 12:43:27 -0800 2007 3130900 138740 Rosemarg 2 3131790 I had never had that until a couple years ago, and I grew up in the 60's. I really like it, but am amazed at how dull it is at some places, and how great it is at others. Fri Nov 16 12:48:37 -0800 2007 3131772 80937 danhole 2 3452126 i agree with you i mean iceburg with blue cheese. what people rav about i don't get Sun Mar 02 11:35:09 -0800 2008 3131772 113619 foodperv 1 3131871 Wraps ! Fri Nov 16 13:07:38 -0800 2007 3130900 124137 JayVaBeach 2 3132211 Yes Jay! I hate wraps! How these became popular I will never know or understand.... Fri Nov 16 14:36:32 -0800 2007 3131871 113872 diablo 3 3133059 agree about the wraps! Ugh Fri Nov 16 20:56:39 -0800 2007 3132211 143575 bourbongal 4 3133103 Isn't this like saying sandwiches are too ubiquitous? There are bad wraps and good wraps. I don't think you can make such a broad generalization. Fri Nov 16 21:36:09 -0800 2007 3133059 10832 Humbucker 5 3133371 Most def. a matter of opinion, Humbucker, but it's the actual *wrap* part I have an issue with. It is extremely unappealing to me. I would much rather have my coldcuts/salad of choice between two slices of bread, thank you very much. To me there is no such thing as a 'good wrap'. They are all bad :) Sat Nov 17 05:59:32 -0800 2007 3133103 113872 diablo 6 3133483 the only good wrap i have had lately is moo shu pork. tortillas for BLT, tuna salad, chicken salad, etc. wraps... they most always use a huge doughy blah tortilla with very little filling-to- wrap ratio. it is all about the ratio -- and the quality of the tortilla. i have yet to have a good tortilla here in NOVA. Sat Nov 17 07:20:30 -0800 2007 3133371 105717 alkapal 7 3186080 The wrap business is so silly because lots of ppl. think it's healthier?! I mean, that chew toy wrap has tons of carbs in it, too! Myself, if I'm having bread it's pita or really good rye. yum! Thu Dec 06 15:28:00 -0800 2007 3133483 88683 stellamystar 6 5165724 I'm 100% with diablo. The wraps themselves are the worst possible type of heavy, raw-floury commercial industrial grade tortillas. Often there's something tasty inside but you just made it hard to get to. Then they add some dye and cal them flavored. Just shake them out and eat the insides. Sun Nov 08 16:11:39 -0800 2009 3133371 105625 EWSflash 4 3139176 I'm right there with you on wraps. yuck. They were a bad idea to begin with and are now totally out of control. Mon Nov 19 11:56:55 -0800 2007 3133059 64168 kkak97 5 3260870 I agree on wraps too. WTF...i never got it. Fri Jan 04 10:24:16 -0800 2008 3139176 103418 cor 6 4325840 I know, those things are raw dough I swear - gross. Wed Jan 14 10:52:41 -0800 2009 3260870 210997 Sui_Mai 2 3133638 That's what I was going to say, too. I don't have a problem with their availability at school cafeterias and such, but they turn up in their oddest places and in the weirdest forms sometimes. Sat Nov 17 08:30:53 -0800 2007 3131871 129072 mercyteapot 3 3133751 Wraps are so ignorantly perceived as a healthier option to a good old-fashioned sandwich, thanks to today's menu architects. I so disagree. I will reminisce back to my childhood (early 70s) & my "Sueshee" (my Cuban nannie) made "croquetas," which were her version of "wraps" filled with a yummie bechamel sauce and ham, chicken, or just good cheese, covered with breadcrumbs and deep fried - they were wonderful, but certainly not healthy - now that's a WRAP. Sat Nov 17 09:19:59 -0800 2007 3133638 124137 JayVaBeach 4 3133765 JayVaBeach Wowie Zowie! That sounds incredibly good, Definitely her version of "comfort" food Sat Nov 17 09:26:37 -0800 2007 3133751 20921 Tay 5 3133821 Tay - they were absolutely fabulous - as was everything she did. God rest Sueshee's soul (she passed 2 years ago & I miss her more than some family members), she made life a treat everyday - literally ! She taught my siblings & me what "sueshee" was before sushi was trendy (I'm talking early 70s) & what fusion cusine really is. Cuban cuisine, aka, Criollo cooking is truly a combination of what she always prepared - a fusion of African, Caribbean & Spanish - so many folks consider it similar to Mexican & it truly is quite different & much better in my preference. My favorite hamburger still today were Sueshee's & I seldom share with my dinner guests what my secret ingredient is in the ground round (I season it with paprika & chopped shallots), making the patties tiny (just like Sueshee did) then grilling them & topping them with her special mojo sauce - they're really good & everyone has more than one. Sat Nov 17 09:52:11 -0800 2007 3133765 124137 JayVaBeach 6 3133979 JayVaBeach What a wonderful (and delicious) tribute to your 'Sueshee' and the foods she passed along to you. It sounds unique. With that in mind, you might want to open a Cuban Fusion eatery and call it (what else?) Sueshee's! I don't know aboutCVa, but I'm sure it would be a big hit here in The City. Thank you for sharing your special memories and foods with us Sat Nov 17 11:04:00 -0800 2007 3133821 20921 Tay 2 3134640 agree, the wrap always looks like a dried out, artificially colored tortilla. plus it's cold. i don't understand it and find it annoying. eat some bread already. Sat Nov 17 16:37:54 -0800 2007 3131871 11190 fara 2 3134678 Oh man! I'm so with you on that one! When I was a kid, when we were hungry, we just took whatever was left over and WRAPPED it in a tortilla. We called it a burrito. It absolutely kills me to "sundriedtomato tortillas" and "garlicbasil tortillas" that are used for "wraps." Then at restaurants they charge $7.95 for what we basically considered leftovers without using a plate. Sat Nov 17 16:56:27 -0800 2007 3131871 40023 tachis 3 3134747 What about the schwarma and falafel wraps you can get at many a mediterranean/middle eastern takeout joint? They're delicious and the lavash bread isn't dried out or artifically colored! Also, some dim sum places have peking duck wraps, which are basically the pancake, duck, and hoisin pre-assembled for you. How can you not like peking duck? I'm sure there are plenty of terrible wraps out there, but there are also many good ones that, in my mind, redeem the category. Sat Nov 17 17:34:18 -0800 2007 3134678 10832 Humbucker 4 3140121 lavash bread is not a "wrap." it doesn't go all the way around the filling like an open burrito.a "wrap" in my mind only applies to flavored tortillas. (dried out ones at that) Mon Nov 19 16:23:08 -0800 2007 3134747 11190 fara 5 3140478 Lavash can be used as a wrap like an open burrito. Here's a photo of one of my favorite wraps (Chicken Schwarma from House of Falafel in Sunnyvale, California): http://www.jatbar.com/jtinc/phontos/housefalafel01.jpg Mon Nov 19 18:19:37 -0800 2007 3140121 10832 Humbucker 6 3140990 Humbucker, what are the two sauces? Mon Nov 19 21:57:12 -0800 2007 3140478 105717 alkapal 7 3143442 There's a yogurt based sauce and a sriracha-like hot sauce Tue Nov 20 14:51:29 -0800 2007 3140990 10832 Humbucker 8 3143878 thanks! Tue Nov 20 17:30:54 -0800 2007 3143442 105717 alkapal 6 3141363 And it makes for a kickass quick pizza crust, with some shredded cheese and whatever's leftover in the fridge. Tue Nov 20 05:41:09 -0800 2007 3140478 12359 monkeyrotica 7 3141388 monkeyerotica, lavash is so very thin. does it hold up in a single sheet, or do you fold it over (with olive oil brushed between)? Tue Nov 20 05:52:10 -0800 2007 3141363 105717 alkapal 8 3141691 I've seen two types of lavash in the stores: one thin like burrito skins, another thicker and more airy. I use the latter, but the former makes for a super thin crust pizza. Just make sure you cook them on the middle or lower grill in the oven so the cheese melts before the crust burns. Tue Nov 20 07:33:15 -0800 2007 3141388 12359 monkeyrotica 6 3141624 That sure looks like a burrito, or is it just me? As a matter of fact it looks like a fresh flour tortilla. I didn't think that was the same as a wrap. Is it? Because I have never had a "wrap" before. I thought they looked dry and tough, but I do like a burrito. Tue Nov 20 07:12:44 -0800 2007 3140478 80937 danhole 6 3141779 lavash is not a flavored tortilla and it is not folded the way a burrito is folded! completely different kind of starch. Tue Nov 20 07:57:59 -0800 2007 3140478 11190 fara 5 4325700 Finally, my question has been answered! I’ll explain: In the local grocery store deli, one can get a tortilla wrapped around lunchmeat and a few veggies, held together by herbed cream cheese. They are served cold, and while presumably more healthy than a greasy burger, they’re fairly bland and blah. Here’s the question – they call them a “Lavish”, ie. Turkey Lavish, Ham Lavish, etc. I wondered where they came up with that name! Now I get it! It’s some sort of backwoods take on a Lavash! Now that my most humble ignorance has been exposed, since the word had been unknown to me, all I can say is... Thanks you guys! I learned something today! Yay! Wed Jan 14 10:25:50 -0800 2009 3140121 233294 cuccubear 2 3137063 I AM SO WITH YOU! The problem with wraps is I have NEVER had a good tortilla/other wrapping. They're always hard, cold, flavorless. Also, there never seems to be a good filling ratio. It's always too much lettuce, or too much rice. And underspiced. Sun Nov 18 18:03:38 -0800 2007 3131871 11738 writergirl 1 3131876 Yeah, spin and art dip tops my list too. Also: calamari caesar salad (the crappy kind) caprese salad (again, most of them are horrid) sliders pineapple on pizza quesadillas (chix & chs) I could go on forever... Fri Nov 16 13:08:48 -0800 2007 3130900 71241 lynnlato 2 3271329 Need to be retired -------------------------- Confit is only duck - Carpacccio is only beef Foam only on top of my beer Butter served rock hard. Impossible to spread Molten chocolate cake that is barely warm Anyone yelling BAM repeatedly Mon Jan 07 16:28:48 -0800 2008 3131876 139527 GodfatherofLunch 1 3131896 These most go: 1) chicken fingers, especially with a "side of ranch" 2) nachos supreme 3) any salad with spinach, canned mandarin orange segments, and almond slices 4) tuna melt 5) a bunless burger and cottage cheese on the same plate Fri Nov 16 13:13:37 -0800 2007 3130900 57170 Veggo 2 3134764 Oh, no, Veggo! Not the tuna melt! Any New Jersey diner will redeem the tuna melt for you, I'm sure. It's the TUNA MELT! It's melty deliciousness of tuna and cheese. Two of the best things on the planet. I agree with you on everything else, though. Sat Nov 17 17:46:29 -0800 2007 3131896 113872 diablo 3 3134789 former jersey girl here who has to jump in & defend the tuna melt with diablo...when done properly [i.e. at a jersey diner] it's fantastic! Sat Nov 17 18:06:55 -0800 2007 3134764 103920 goodhealthgourmet 3 3135390 Three for a nickle in saving the tuna melt. Made correctly, and NJ diners taught jfood as weel, it is a great saturday snack. Side of Campbells tomato soup made with milk and some saltines and it's a perrfect saturday lunch. Sun Nov 18 04:51:15 -0800 2007 3134764 11290 jfood 4 3187618 On toasted rye with bacon. Fri Dec 07 07:52:23 -0800 2007 3135390 29820 SweetPea 3 3136210 diablo, with humility but mostly with cowardice, I succumb to peer group pressure and I redact tuna melt from my list. In its stead, I wholly support a post below that inadequately trashes fake crab. Sun Nov 18 12:15:21 -0800 2007 3134764 57170 Veggo 4 3137140 LOL, Veggo! You are a good sport :) Sun Nov 18 18:36:25 -0800 2007 3136210 113872 diablo 2 3256550 My first thought for this post was chicken fingers, because I think it's on 75% of the menus I've ever seen. I couldn't get rid of it, though, because when I'm hungry and nothing else looks good, a big plate of fried chicken tenders and fries hits the spot perfectly. Thu Jan 03 08:11:17 -0800 2008 3131896 58128 ajs228 1 3132067 Am I the only one looking at these posts and thinking, "I'd miss these things if they were gone"? I think for a lot of the items mentioned here, another poster put it very well. It's not about the fact that they're done so much, but about how they're done. I love a good spinach and artichoke dip. I love wings. I love molten chocolate cake and tiramisu. What makes them so bad is the fact that they are so ubiquitious that lazy cooks can get cheap or pre-made components so that it all tastes cheap and commercial. Granted I could make many of these things myself, so I suppose there really isn't a reason to have them in a restaurant. I can see the point on that one. I don't get the wrap thing or the panino thing either. Why do people consider a sandwich so special just because it's served in a big tortilla? If the tortilla doesn't contain burrito filling, why is it special? Why is turkey and swiss better in a wrap than it is on rye? As for panini, I'm still trying to figure out this weird definition. When I studied Italian in high school, I was told the word "panino" (panini is plural and I wish people would stop saying "paninis" when they are speaking of multiple ones) meant "sandwich." It didn't mean "Sandwich on ciabatta or focaccia pressed with some special press." This whole concept of toasting and pressing bread as if it's the most genius gourmet thing in the world is really getting tiresome. Fri Nov 16 13:55:28 -0800 2007 3130900 116495 Avalondaughter 2 3132948 Technically you are correct on panini, IF you're in Italy. But even there a panino is generally one of two things 99% of the time: a very small roll with a piece of salumi and some aioli-type dressing OR a pressed sandwich. Here in the US it used to mean a pressed sandwich, which is a valid differentiation because very often panini are made/designed to be eaten either hot or cold, not both. Unfortunately, many establishments are now terming their sandwiches as "panini" because they can charge a bit more for the "gourmet-ness" of it. As for wraps... I think you can blame Atkins. People think bread is too filling, too calorie-laden. I'd suggest most of those folks don't really care for good bread anyway. Fri Nov 16 19:39:18 -0800 2007 3132067 24421 Panini Guy 3 3133867 My favorite OXYMORON - a Cuban Panini ! Even more humorous is when the chef insists on serving the pressed sandwich combined with Prosciutto Ham in lieu of the classic Cuban Serrano Ham & laces it with Parmigiano-Reggiano & not Cuban Swiss - they throw a few pickles on it & it becomes Cuban - Crazy ! Sat Nov 17 10:15:47 -0800 2007 3132948 124137 JayVaBeach 3 3141384 The flavored wraps you see everywhere are 300 calories each, with 80 calories from fat (that's why they're so pliable). In case you thought they were a healthy alternative (I've heard there's a low fat version out there, but I've never seen it in real life) . Also in case you don't know, they're made by Tyson, at least the ones you'd be getting in a restaurant. Just FYI ! Tue Nov 20 05:50:14 -0800 2007 3132948 11097 coll 2 3137786 I'd miss a lot of these items. Sure, wraps can go, but I'd miss the iceberg lettuce + blue cheese, fried onions, and chocolate lava cake. Also, I haven't had a chance to try spinach and artichoke dip, so don't get rid of it yet! Mon Nov 19 04:43:08 -0800 2007 3132067 14139 Kagey 2 3141298 Exactly! Something starts out as a wonderful dish, it catches on and begins to be a cliche, people take shortcuts and industrialize it, and soon all the goodness leaks out of it and people start to loathe it. If I ever started a restaurant, I would do a whole menu of cliche dishes but do them perfectly, with the best ingredients, so people would love them again. Tue Nov 20 05:00:15 -0800 2007 3132067 14164 sheiladeedee 3 3141336 great idea! for a restaurant Tue Nov 20 05:26:35 -0800 2007 3141298 105717 alkapal 1 3132145 That horrible recipe for "Green Been Casserole" made with frozen green beans, cream of mushroom soup and canned fried onions. If I never see one again it will be too soon. Fri Nov 16 14:16:30 -0800 2007 3130900 53864 nosurndr 2 3132227 Yes, chicken fingers are awful. They are usually tough, stringy, and taste like the oil they're fried in. Yes, ranch dressing should go, but only because the quality you get is so inconsistent. It can be delicious at one restaurant, and nauseating at another. And HELL yes to that gawd-awful green bean casserole! Why anybody anywhere ever thought that was a tasty dish is beyond me. Fri Nov 16 14:42:09 -0800 2007 3132145 66182 breadbox 3 3132837 Salads of romaine lettuce and slivers of raw carrot and red cabbage, topped with "Russian" dressing. Little bits of raw veggies (broccoli, cauliflower) to be used with dips. Just too healthful. French fries, usually called "frites" (and should be pronounced "frights") with everything. Fri Nov 16 18:33:40 -0800 2007 3132227 54222 ekammin 4 3132913 Yes. 99.9% are some frozen item, just shaped, or seasoned differently. Does anyone actually do real fries, that have not been run through a machine to shape, and then flash-frozen? I still have fond memories of iron-skillet fried potatoes from the MS Gulf Coast. They would never get a "Health Mark," but OMG, were they ever good! A client does commercial kitchen equipment and once in their lobby, I picked up a copy of a food item trade mag. I was blown away by the page, upon page, of frozen potato items. Hunt Fri Nov 16 19:15:16 -0800 2007 3132837 11329 Bill Hunt 5 3133204 Hunt, There are a couple of places here in Mmephis that make their own frites. Hand cut, parcooked and then second cooked for that crispy outside with creamy center. Wrap in a paper cone and you're set! Fri Nov 16 23:26:48 -0800 2007 3132913 135619 Its Still Mooing 6 3135709 Whew, I thought that it had become a lost art. Glad that someone is still doing it right. Thanks for the update - now I've just got to get to Memphis. Hunt Sun Nov 18 08:24:36 -0800 2007 3133204 11329 Bill Hunt 4 3132916 Tuna Tartare..enough already! I would love to see some steak tartare once in a while. Bloomin Onion or whatever they call it. Seasoned French Fries, I can see having it as an option, (I loathe them) but to make that your standard french fry...grr Seared Ahi Southwest Salad Fried Chicken Salad Fri Nov 16 19:17:13 -0800 2007 3132837 96905 bubbles4me 5 3132928 Maybe I have been very fortunate, since I have had some wonderful “Seared Ahi.” Whether it’s been done with toasted sesame, or course-milled Madagascan peppercorns, many have been world-class dishes. Now, I’ve had many, that SHOULD be removed from *their* menus, but then there are some, that I’d order 3x/week, if I had that option. As someone said, up the thread, there are a few dishes, that some will be in love with. In this case, just a few examples of this dish, but I’d cry, should those be banished. Otherwise, I do agree completely. Hunt Fri Nov 16 19:25:56 -0800 2007 3132916 11329 Bill Hunt 6 3132956 OK we don't have to ban all Seared Ahi, I too like it when it is done well but more often than not is is bland and the grade of Ahi is questionable. I will remove it from my list and replace it with; Sandwiches with 15 ingredients on Herbed Sun Dried Tomato or some other over flavored bread. Fri Nov 16 19:45:03 -0800 2007 3132928 96905 bubbles4me 5 3138521 Can I add garlic french fries to the seasoned fry option above? The garlic always tastes burned and NASTY! Mon Nov 19 09:15:40 -0800 2007 3132916 15250 sebetti 6 3138536 or raw and bitter...Yes add those to the list as well! Mon Nov 19 09:19:46 -0800 2007 3138521 96905 bubbles4me 5 3138558 Seasoned fries, yes - disgusting monstrosities! Mon Nov 19 09:26:22 -0800 2007 3132916 14386 BobB 6 3140132 yes i hate seasoned fries, especially the red-orange ones, and even more so if they're curly. i can't even eat good seasoned potato wedges after being forced with the seasoned fries for so long. Mon Nov 19 16:25:23 -0800 2007 3138558 11190 fara 7 3140614 when i was in high school, we used to go to a diner (yes, they still had those then!) where they served orange spicy curly fries- only they were called "disco fries"- so of course we ordered them every time. i haven't been able to enjoy those in years, though. Mon Nov 19 18:59:26 -0800 2007 3140132 102095 vvvindaloo 8 3140797 not comparable to arbys? Mon Nov 19 20:19:14 -0800 2007 3140614 141473 in_wonderment 9 3140874 I've never been to Arby's (!) so I can't say. Mon Nov 19 20:48:05 -0800 2007 3140797 102095 vvvindaloo 5 3144466 I have had ONE good incarnation of fries with garlic, where the garlic was added after frying. Every other kind of flavored fry has been abominable and should be banned. Tue Nov 20 21:50:13 -0800 2007 3132916 87701 Lemon Curry 3 3139460 Two words - fried onions Actually, the creamy consistency is pretty nice too. You get a whole creamy food-and-fried-food consistency, but still feel slightly virtuous because a green vegetable is involved. Long live the green bean casserole!!!! Mon Nov 19 13:15:31 -0800 2007 3132227 116495 Avalondaughter 4 5165747 8^D Sun Nov 08 16:22:40 -0800 2009 3139460 105625 EWSflash 3 3196282 I can do you one better on the gawd-awful green bean casserole. My friend's girlfriend wanted to bring something for Thanksgiving, and suggested that, and I said OK, because some people like it. She made it with jarred brown mushroom gravy instead of the cream of mushroom soup. ICKKK! Mon Dec 10 14:56:03 -0800 2007 3132227 41042 jacquelyncoffey 2 3139547 I have never seen a green bean casserole on a menu. I thought that was a "family" type dish, not a menu item. Am I wrong? I guess I don't eat at places that would offer that. Mon Nov 19 13:35:50 -0800 2007 3132145 80937 danhole 2 3151651 they wanted me to try some green beans but I said "No, No, No!" Sat Nov 24 15:33:37 -0800 2007 3132145 11234 toodie jane 1 3133061 French fries passed off as "pomme frites" in overpriced restaurants. Go to McDonalds for french fries! Fri Nov 16 20:59:04 -0800 2007 3130900 143575 bourbongal 1 3133072 I am seriously tired of "foams" being used everywhere...unless your name is something like Robuchon or Boulud you're probably not doing it right anyway sorry but the foam is just outta control... Fri Nov 16 21:08:25 -0800 2007 3130900 11524 chef4hire 2 3133080 I totally agree on foam. Foam off already! I'm tired of seeing garlic mashed potatoes. Don't get me wrong...I love me some mashed potatoes, but they are played out in restos. Fri Nov 16 21:18:37 -0800 2007 3133072 118114 Mattkn 2 3133095 The same 4 desserts on every menu...brownie sundae, apple pie variation, ice cream and cheesecake. That is the choice in nearly every Applebees/Outback/Chilis/local chain...and I TELL YOU IT'S GOT TO STOP. Bring in something original....corporate test kitchens!!!! Fri Nov 16 21:26:43 -0800 2007 3133072 68734 Steve860 3 3135454 Yeah, it'd be nice to have an option that doesn't have to involve ice cream. My fave independent place has a to-die-for tiramisu. Just wait until the chains get ahold of that. Sun Nov 18 05:57:46 -0800 2007 3133095 112034 spellweaver16 3 3150737 UUGGGHHH! I thought no one was ever going to mention cheesecake. That giant glob of creem cheese disgusts me. There was a time when I liked cheesecake, but it was about 15 years ago...I can't even look at the stuff. Yesterday I was at an upscale dining establishment and one of the dessert offerings was a cheesecake wrapped in filo dough and deep fried. WHAT??? I think that they called it a cheesecake egg roll or something like that. Sat Nov 24 07:03:27 -0800 2007 3133095 75006 amy_rc 4 3150746 It's unfortunate that people think what they are now eating in the QSR's is Cheesecake. Jfood is a traditionalist and grew up with the best NY cheesecakes (and no he is not a NY snob since he grew up on the wrong side of the tracks in NJ). The best he ever ate was S&S cheesecake from the Bronx. Served in several NY restos and sold undercover at some bakeries, this is the King of CC. Unless you make at home, there is very little close to this all-time perfection. Sat Nov 24 07:09:46 -0800 2007 3150737 11290 jfood 2 3139225 Spice "dust" is the new "foam." Beware! Mon Nov 19 12:08:21 -0800 2007 3133072 12359 monkeyrotica 1 3133089 Maryland called and they want their crab cakes back. The number of bread crumb pucks with a dash of old bay that are passed off as crab cakes is scary. Quesadillas are so played out "Thai" Lettuce wraps and sattay chicken- if these are the only asian items on your menu drop it. Chicken fingers, nuggets, sponges should be reserved for the children's menu. Coconut crusted shrimp. Bruschetta. Fri Nov 16 21:23:32 -0800 2007 3130900 125379 GastronautMN 2 3133431 Agree so completely with the crabcake comment. It's one of my favorite dishes, but its rarely made correctly. What's interesting though, is that you would think that a seafood restaurant would know how to make them.... especially if you are overlooking the ocean. But instead it seems like ALMOST ALL keep out the expensive crab, and replace it with artificial or flavored, and far too many breadcrumbs. charge me more and add crab meat. I mentioned later on that I never know how to complain about them, short of "yeah... you dont know how to make these" Have you ever said anything or complained? Often I feel jipped. If it's lunch time, and I am having a 10-15 dollar crabcake sandwich, I really don't want flavored breadcrumbs. Sat Nov 17 06:47:30 -0800 2007 3133089 141473 in_wonderment 3 3135722 Along those lines, I'd ban any crab dish, that uses Krab. Though I did see a piece in the local fish-wrapper this AM, about Eastern crabs being on a major decline. Have not heard how the Gulf crabs are doing, after Katrina & Rita. I'd guess that there are few problems, though Lake Pontchartrain crabs might be in short order - or maybe not. Anyway, if it's spelled with a "K," it should be banned. Same for faux-lobster! Hunt Sun Nov 18 08:29:04 -0800 2007 3133431 11329 Bill Hunt 4 3135844 thank you for that one! i absolutely agree, "krab" has GOT to go. if you can't get the real thing, serve a different dish. sorry if that would mean the death of the california roll for those of you who eat them, but i've never thought the CR qualified as sushi anyway [basically because of the fake crab]. Sun Nov 18 09:28:11 -0800 2007 3135722 103920 goodhealthgourmet 5 3140138 i can't imagine fake crab being used in a crab cake, since it tastes nothing like crab. but i remember my grandmother used to put them in iceburg lettuce salads with cucumbers and lemon juice and olive oil. i liked that quite a lot. grm stopped buying them after she tried feeding it to the heron in her backyard and he spit it out. Mon Nov 19 16:27:39 -0800 2007 3135844 11190 fara 6 3140211 Critters know. One of my best kittycats of all time, Latchkey, would give me the ole "straight -up tail" exit view when I tried to slough off hot dog chunks in her food dish. Mon Nov 19 16:53:33 -0800 2007 3140138 57170 Veggo 2 3138678 Crab cakes are EVERYWHERE! Used to be my favorite food, now I won't touch 'em. Mon Nov 19 09:59:35 -0800 2007 3133089 16852 jim1126 1 3133153 great topic...and i love your screen name. ditto on many already mentioned: spinach artichoke dip tuna tartare fried calamari caesar salad chicken fingers salad topped with fried chicken foams quesadillas in non-mexican or southwestern restaurants the ubiquitous molten chocolate cake [only because it's NEVER good. if restaurants actually offered a decent one on occasion i might not have such an issue with it.] additions: "seasonal berries" served in the dead of winter inedible garnishes any "teriyaki" dish at japanese restaurant. if that's what you;re going to order, you shouldn't even bother going to a restaurant. chinese/asian chicken salad. you know the one - cabbage, dried noodles or rice sticks, almonds, sesame seeds, mandarin oranges...ugh. truffle oil shrimp cocktail spinach salad with candied nuts and cheese oh, and on breakfast/brunch menus, "homemade" granola. Fri Nov 16 22:24:15 -0800 2007 3130900 103920 goodhealthgourmet 2 3133500 i'm sorry, goodhealthgourmet, but good shrimp cocktail is in the pantheon of the food glories of the ages. i shall defend good shrimp cocktail, and protect her reputation for all time. (from a dedicated, born and bred, Gulf Coast shrimp lover....) Sat Nov 17 07:29:06 -0800 2007 3133153 105717 alkapal 3 3133673 had to add this foreign cinema san fran recent trip, awful shrimp cocktail. bits of shell stuck to the shrimp almost made me gag. but have had great shrimp cocktail too so i would leave that. Sat Nov 17 08:46:18 -0800 2007 3133500 76259 foodwich 3 3134124 i should have explained...i'm a shrimp-lover as well, which is precisely why i hate shrimp cocktail at restaurants. when was the last time you had a GOOD one? the shrimp is always flavorless, and usually rubbery/overcooked...and it's often served with an insipid, bland cocktail sauce that tastes too much like ketchup. i'd rather make it at home...i can do a much better job myself with both the shrimp and the sauce than anything i've had in a restaurant in years. Sat Nov 17 12:37:27 -0800 2007 3133500 103920 goodhealthgourmet 4 3135728 It has been far too long. So long, in fact, that I failing to recall the last edible one. Had a "signature" Shrimp Cocktail at a Mid-west steakhouse, not too long ago. At ~ $18, it consisted of a cute server, with ice below the Martini-type glass funnel, but the shrimp were mealy and not even close to being fresh. I'd guess that they were placed into a freezer during the Truman administration, to be ressurected for our dish. "Signature?" I knew we were in for some poor dining and the restaurant did nothing to counter that feeling. Hunt Sun Nov 18 08:33:02 -0800 2007 3134124 11329 Bill Hunt 4 3137529 last time I had a GOOD shrimp cocktail was about three weeks ago, in La Paz (Baja California)...but then, shrimp cocktails in Mexico are a whole different dish than here in the states..... Sun Nov 18 21:14:27 -0800 2007 3134124 10158 susancinsf 5 3137646 yeah, that doesn't count :) shrimp cocktail and ceviche are both always better south of the border. Sun Nov 18 23:00:08 -0800 2007 3137529 103920 goodhealthgourmet 5 3151237 Our coctel de camarones at La Guera in Patzcuaro is better than any that I've ever had. Chopped red onions and avocado with a sweet-spicy thin sauce with bite size shrimps. Yum. Sat Nov 24 11:43:22 -0800 2007 3137529 60822 Pampatz 4 5165762 If you're ever in Tucson you need to go to a Mariscos Chihuahua (local chain) and get a coctel de camaron. You WILL change your mind. Sun Nov 08 16:28:12 -0800 2009 3134124 105625 EWSflash 2 3133615 GHG, the jfoods love chocolate and jfood tried makingthe choc molten same in ramekins. Very easy and much better than resto since you can control the chocoalte quality. Sat Nov 17 08:22:04 -0800 2007 3133153 11290 jfood 3 3134115 agreed, which is exactly why they shouldn't serve it at restaurants anymore :) Sat Nov 17 12:32:04 -0800 2007 3133615 103920 goodhealthgourmet 4 3186104 the restaurant chocolate molten cakes are too spongy, and the chocolate too runny. I need, deep dark GOOEY goodness to spend my calories. Thu Dec 06 15:35:16 -0800 2007 3134115 88683 stellamystar 2 3139204 I disagree with the teriyaki comment. I happen to love a good beef teriyaki from time to time. And I'll still bother going to a restaurant. Mon Nov 19 12:04:56 -0800 2007 3133153 64168 kkak97 2 3260889 I have to make a shoutout for non-sushi teriyaki eaters - teriyaki is a great option for me when all my friends want to go to a sushi restaurant, because that way, I can participate in the meal. Fri Jan 04 10:28:47 -0800 2008 3133153 103418 cor 1 3133415 You have to remember though, that not everyone wants to make these things at home. I love calamari, but frankly, I'll take bad calamari over me having to clean squid and fry it. I'd rather pay you 10 dollars to make me a mediocre version. Also, creme brulee is tedious. And as a restaurant you're guaranteed that everyone will like it. I'd venture the same with most desserts. Will I in my own home bake a huge delicious chocolate cake whenever I feel like it? No. Will I go to a restaurant to buy a slice of delicious chocolate cake whenever I feel like it? Yes. Its a waste of time and effort to make huge desserts that your family likely doesn't "need" to eat anyways. That said, anything that can be made at home, I refuse to defend. I agree with wraps or spinach and artichoke dip. Easily made at home. And unless you as a restaurant can take it above and beyond what I can make, then frankly I'm not impressed. Whoever said CRABCAKES is dead on. They are easily made at home, but what scares me is that restaurants don't place any crab in their crabcakes. Either add actual meat when you charge me, or stop making them. There has been several times where I've wanted to complain, but wasn't sure how to do it. Short of - yeah... you don't know how to make these. Sat Nov 17 06:37:44 -0800 2007 3130900 141473 in_wonderment 1 3133466 jfood reads everyone's list and he has to be honest. Most of the items have appeal at some given time during the course of the year. But there are a few items that jfood agrees with and might add one or two. - Lavender flavored anything (especially creme brulee). Reminds jfood of visiting his grandma in the 60's. blech - Overcooked hamburgers. if it passes medium doneness, the dog gets it. gotta have pink. - Pizza with froo-froo toppings. Pizza is made for traditional toppings, i.e. sausage, pepperoni, meatball, etc. What the heck is a Thai Pizza? Like ordering Moo Shu Pork Parmesan. Jfood has no problem calling it "flatbread" or some other name but please leave the term "pizza" alone - Froo-Froo coffee. Can you see jfood's smile on the news that Starbucks is seeing a drop in consumer spending. Jfood's feet are raw from standing on the soapbox for so many years telling people that their money was better spent elsewhere and $4 for a coffee proves PT Barnum is alive and kicking -The term "Seared" - everyone thinks it's raw inside, crispy outside. jfood sears beef before braising, its a method not a result. - %organic - jfood is fairly binary. Either it is organic or it's not. 70% organic could mean the other 30% is stuff you want nothing to do with. What is this about, we're trying? Nike this idea. - Flavored coffees - When jfood walks into a coffee shop he wants to smell the rich smell of freshly brewed joe, not vanilla, hazlenut, peppermint... Sat Nov 17 07:09:36 -0800 2007 3130900 11290 jfood 2 3133564 I agree with jfood, and an above poster, that a lot of what people are listing I quite like on occasion. I think that it comes down to quality, and not concept, in most instances. On the calamari issue, my complaint is that it's *always* battered and deepfried. It's no more labour to saute, throw in a bit of garlic, pepper, white wine, parsley, and plate it. Healthier and more latitude for the cook to express him-/herself, too. I also agree with jfood on the excessive froo-frooiness of conceptually simple things like pizza and coffee. I think that it comes down to being respectful of an authentic concept, and you will have good chow. Except that foams aren't food. Sorry, Senor Adria. Sat Nov 17 07:55:51 -0800 2007 3133466 91415 hungry_pangolin 2 3133829 Okay - I'm in agreement with Lavender flavored food - it's silly actually; however, there's nothing more fresh, crisp & clean than Williams-Sonoma French Lavender Essential Oil Collection ! The hand soap and lotion are awesome. The dish soap contains soapbark extract, one of nature's best degreasers. The subtle scent of the smoke-free kitchen candle neutralizes cooking odors and lightly diffuses throughout my loft. Sat Nov 17 09:56:56 -0800 2007 3133466 124137 JayVaBeach 2 3137301 I am so with you about the pizza toppings. When I order pizza, I want red sauce, onions, pepperoni, sausage, peppers, mushrooms, olives, that kind of thing. I do NOT want Alfredo sauce, pesto, chicken, broccoli, artichoke hearts (truthfully, I don't want artichoke hearts anywhere, but that's just me), taco toppings, dill pickles (yes, really!), barbecue sauce, tuna fish, or anything else that doesn't belong on pizza. And while we're on the subject, I don't care if sandwiches remain on menus everywhere, but WHO THE #@$% DECIDED THEY NEEDED TO BE CALLED SAMMIES!!! Knock it off, already. Sun Nov 18 19:37:42 -0800 2007 3133466 32586 revsharkie 3 3137317 Kind of agree about the pizza but I do love a 4 cheese pizza on thin crust and I pile a bunch of salad greens, (at home with lemon garlic dressing) fold over and eat away. OH the Sammie thing makes me crazy!!! (My name is Samantha and I see Sammie on a menu and I want to scream) Are we seriously too lazy or trying to be pseudo-hip by shorting the word sandwich??? Lame Sun Nov 18 19:42:47 -0800 2007 3137301 96905 bubbles4me 4 3137332 I don’t see the term “sammie,” on many menus. But along those lines, any menu that is written is dialect, whether it’s Deep South, Texas or whatever, should be burned. Hunt Sun Nov 18 19:47:39 -0800 2007 3137317 11329 Bill Hunt 5 3141023 i can't see any self-respecting "Deep South" menu containing the term "sammie". Mon Nov 19 22:23:52 -0800 2007 3137332 105717 alkapal 5 3141649 I have never seen that term in a restaurant, but I do know that RR has coined the phrase and she is from NYC! Don't blame the south for every thing that sounds stupid. I am in Texas and I can just hear the barbs I would get if I walked into a place and asked for a "sammie". "Sammie? We don't have no stinkin' sammies!" Of course there is a local mexican restaurant here that their catch phrase is something like "Ees pretty good" spelled to read like you are speaking broken English. Pretty tacky and I don't know how they get away with it! Tue Nov 20 07:21:57 -0800 2007 3137332 80937 danhole 6 3144066 Actually, my post should have read "don't see the word 'sammies' on ANY menus." That's what I get for doing a Zinfandel tasting, while posting to CH. No, I do not believe that the "sammie" thing is from the Deep South. Even with dialect on the menus, I've never seen it. Now, I've seen a bunch of other loathsome stuff, but not that. If I want dialect, I'll read Eudora Welty. I do not want it on my menus. Sorry for the mis-typing and the confusion. My "bad." Hunt Tue Nov 20 18:41:52 -0800 2007 3141684 11329 Bill Hunt 7 3144114 no worries, mate! just defending the south.....we're fellow southerners, so we're copasetic! ps, how was the zin? ;-) Tue Nov 20 18:59:21 -0800 2007 3144066 105717 alkapal 8 3146058 Just checking out my Turley and Biale allocations. All were big, fruit-forward ("jammy") and with higher-than-average alcohol. None was up to the Black Chicken (Biale), or the Hayne (Turley), but I had not expected them to be. Might do a Biale Aldo's Vineyard as the big red for Thanksgiving. Kind of depends on who shows up. I'd hate to waste it on folk, who might not care for this sort of Zin. Hunt Wed Nov 21 12:36:56 -0800 2007 3144114 11329 Bill Hunt 9 3146333 Happy Thanksgiving! Wed Nov 21 14:08:35 -0800 2007 3146058 105717 alkapal 6 3144171 I am pretty sure that RR is from MASS and lived upstate NY somewhere, not NYC. Tue Nov 20 19:15:14 -0800 2007 3141649 102095 vvvindaloo 5 3144743 Quizno's is advertising "sammies", on "artisan bread", no less. God help us all Wed Nov 21 05:25:10 -0800 2007 3137332 109573 coney with everything 6 3147707 I cringe everythime I see this! http://johnbscigarblog.blogspot.com/ Thu Nov 22 09:17:47 -0800 2007 3144743 11854 LaLa 3 3137344 On a thread, many months ago, I got flamed, as being a narrow-minded sod. My position was that for pizza ingredients, one should add only ingredients available in Italy. Articoke hearts? Possibly. Pineapple? Never. Sun Nov 18 19:50:29 -0800 2007 3137301 91415 hungry_pangolin 4 3137380 I can see that point. However, as one who has enjoyed many non-traditional items on my pizzas (always in the US), I will abstain from commenting. Much. I did do a check of what I get most often now, and most do have IT, as a point of origin, though might well be non-traditional to anything resembling a pizza there: cheeses (the more, the better), tomato sauce with seasoning, sun-dried tomatoes, pepperoini, artichoke hearts, Gorgonzola (in addition to the more traditional cheeses), toasted garlic and green (not black/ripe) olives. Fortunately, we have a local shop, just over the hill, that will give me all, except for the green olives, but I always keep a jar of Progresso Olive Salad, or similar, in the 'fridge. Still, I've had great pineapple & Canadian bacon and do a mean BBQ brisket pizza with Boboli [SP?]. Non-traditional to the Nth degree, but oh, so tasty. Still, I see your point. Now, and it's fuel for another thread, where exactly did, what the US knows as pizza, actually start. I've heard arguments for Napoli, but some for Philly and some for NYC. Maybe a quick Wiki-trip is in order. Hunt Sun Nov 18 20:07:36 -0800 2007 3137344 11329 Bill Hunt 4 3137741 HP Jfood has been carrying the torch for traditional toppings only to call it pizza. CPK should be renamed California Flatbread Kitchen or something else. Jfood will never call it pineapple you-know-what. Wholeheartedly support this. Mon Nov 19 03:32:19 -0800 2007 3137344 11290 jfood 5 3139263 My feelings on pizza toppings can be summed up by "If it doesn't have a mother, don't put it on my pizza". Pepperoni, sausage, meatballs. Fruit and veggies need not apply. Mon Nov 19 12:17:44 -0800 2007 3137741 12821 ESNY 6 3139433 i have to defend mushrooms, onions and artichoke hearts here. oh, and what would a traditional margherita be without basil? Mon Nov 19 13:07:08 -0800 2007 3139263 103920 goodhealthgourmet 7 3139544 I agree on the basil, but remember, it is an herb not a veggie, thus is not subject to my scorn. Mon Nov 19 13:35:22 -0800 2007 3139433 12821 ESNY 6 3140493 :-(( jfood loves sausage and peppers. Mon Nov 19 18:24:07 -0800 2007 3139263 11290 jfood 7 3143228 If you cook the onions and the peppers with the sausage until they are drowned in browny sausagey goodness then they become honorary meat. Tue Nov 20 13:41:43 -0800 2007 3140493 14164 sheiladeedee 6 3150856 My dad is a meat-n-potatos man, so if we had pizza it was always Meat Lovers. My husband feels the same way about his pizza. I prefer spinach, tomatoes and mushrooms. Meat need not apply. Sat Nov 24 08:16:04 -0800 2007 3139263 75006 amy_rc 3 3137739 the first person jfood heard call it a "sammie" was Rachel Ray. Enough said. Mon Nov 19 03:29:24 -0800 2007 3137301 11290 jfood 3 3137789 Not all of the above are traditional pizza toppings - "pepperoni" doesn't exist in Italy. Artichokes, on the other hand, may be found on pizzas there, as are various types of fish and seafood. Mon Nov 19 04:44:42 -0800 2007 3137301 84119 lagatta 4 3143557 My husband is SO against toppings on pizza, I think growing up in Brooklyn there was no such thing (many years ago). You just went to the bakery and got Sicilian type pie, according to him. It's such a big deal that I 'm afraid to admit I like mushrooms and eggplant on mine, and if it wasn't for him I'd probably be eating garbage pie. But you're right, in Italy we enjoyed Caprese (I think artichokes, olives, anchovies, etc) and also shellfish pie, piled high with clams, mussels and everything else still in the shell. That was in Sorrento though, what about the rest of Italy? In Rome it was just dough, sauce and cheese, just like Brooklyn. Tue Nov 20 15:31:31 -0800 2007 3137789 11097 coll 1 3133584 I object to pretty much everything that's been said. I agree that there are many dishes that are overdone, and many that are done poorly, especially at low-budget chain restos. But come on, do you really want to see them banished from the earth? Badly-cooked food is inexcusable, but those oh-too-common items are common because they are delicious and lots of people like them. If you see one of your pet peeve items on the menu, don't eat it! If you are finding that everything on the menu is unexciting to you or badly cooked, find another restaurant! But I know that every once in a while I have a craving for a pound of fried onion dipped in ranch dressing, and I like it to be around when I want it. Sat Nov 17 08:06:26 -0800 2007 3130900 102571 mordacity 2 3133608 Agreed. Although I think what others are saying is that every once and awhile it would be nice to try something differently. Chains have test kitchens, and can find new ways to make old dishes. I do agree that I wouldn't want them banished though. Every once and awhile every one wants these silly things. I love the fried onion and ranch... and I also love how every chain names it something different. Awesome Blossom. Bloomin' Onion. etc. Hilarious. Or perhaps a chain can drop the onion for awhile, and add in a test appetizer. For fun. Variety is good, I promise :) Sat Nov 17 08:17:34 -0800 2007 3133584 141473 in_wonderment 3 3133697 As annoying and over offered as many of these dishes are, I don't think I'd want to see anythng banished forever. Think: Passenger pigeon :-} I'd just like to see restaurants do a better job of preparing them, or, as many Posters suggested, drop them from their menu's, leaving them to the restaurants that know how to get them right. Sometimes,well prepared, common place treasures are to be found in the most unexpected places, EG: A perfect chocolate souffle at a local eatery or wondeful, fresh, crisp calamari at the neighborhood Pizzaria/restaurant 'joint' I'd just suggest avioding those menu items that make you cringe. That being said, if I were tossing something, I'd have to state that I wouldn't cry over the loss of what is usually passed off as "French Onion Soup." A salty cup of watery broth, covered by a rubbery, gluey slab of melted greasy low grade of mozzarella-like cheese food Sat Nov 17 08:55:10 -0800 2007 3133608 20921 Tay 4 3133861 Once again, REAL soupe à l'oignon is delicious though I make mine with St-Ambroise Oatmeal Stout (dark beer) and proper cheese. Sat Nov 17 10:13:30 -0800 2007 3133697 84119 lagatta 5 3133993 lagatta Agreed. REAL Onion soup is delicious, and a rarity these days. It's just one of those menu items that is offered by pretty much everyone and tastes vile pretty much everywhere. Sat Nov 17 11:09:21 -0800 2007 3133861 20921 Tay 4 3134558 Tay, I have a wonderful if not a bit dated recipe for Passenger Pigeon. "Squab a la Stowaway". Sat Nov 17 16:00:35 -0800 2007 3133697 57170 Veggo 5 3135434 Veggo Another reason to remain, (or become )the other, alternate kind of Veg. Sun Nov 18 05:43:29 -0800 2007 3134558 20921 Tay 3 3150858 Awesome Blossoms are only Awesome if you buy one from the vendor at the county fair... Sat Nov 24 08:18:12 -0800 2007 3133608 75006 amy_rc 1 3133665 I just wish restaurants would experiment a little with their veg options, instead of always serving a grilled veggie wrap/panino or a salad with goat cheese. Sometimes, there's the standard pasta primavera, maybe even a Caprese salad if they're really trying. And, of course, the hummus plate - which, as others have mentioned, can be fantastic at a Middle-Eastern restaurant, but dismal elsewhere. Come on, there's so much more you can do for vegetarians! (And obviously, so much cheese creates problems for vegans or the lactose-intolerant, though luckily that's not my issue.) What I wouldn't give for a restaurant to offer me a roasted squash and wild mushroom strudel, a chestnut pasta with fall vegetables or a crispy vegetable pancake with spicy dipping sauce... Sat Nov 17 08:43:41 -0800 2007 3130900 10681 piccola 1 3133955 think it has died already...blackened anything.....can we say overcooked.... Sat Nov 17 10:48:36 -0800 2007 3130900 113391 robertjsweet 2 3134003 Ok by me...As far as I'm concerned, "blackened" should have been shut down at the gate Sat Nov 17 11:13:42 -0800 2007 3133955 20921 Tay 1 3133981 Is the objection to the dish itself or to the mediocrity and pretension of it? Sat Nov 17 11:05:40 -0800 2007 3130900 67706 WCchopper 2 3134335 I hate pretense, but I hate monotonous mediocrity more. Sat Nov 17 14:18:13 -0800 2007 3133981 135619 Its Still Mooing 2 3141002 wchopper, what is pretentious about "blackened"? i don't understand your comment..... Mon Nov 19 22:05:10 -0800 2007 3133981 105717 alkapal 3 3142693 Back in the early 80s I had the privilege of getting a table a K-Pauls and ordering blackened redfish when it was still "novel" and when Mr. Prudhomme himself was still over the stove, dripping sweat from his brow into the superheated pans. It was delicious. There was an incredible amount of smoke with his method - something you can't really duplicate at home w/o a super-duper exhaust system. Unfortunately, it would appear 99% or so of the restaurants doing this dish can't replicate it either. But I wouldn't want to see it go away. Just limit it to folks who can pull it off. Pretentious? Hardly. What is it with the word "pretentious" around here anyway? Seems to be thrown around an awful lot. The forum is about great chow, not average grub. That's inevitably going to lead to differences of opinion on what floats one's boat, but doesn't mean it's "pretentious". Tue Nov 20 11:39:32 -0800 2007 3141002 24421 Panini Guy 4 3142792 I once asked a chef how to achieve Blackened food in my home, and he said Do NOT even try, you could burn your house down. So I have to rely on restaurants if I want something blackened. Of course we have a joke around here about blackened food. Every time my DH cooks sausage on the grill he burns it. So we eat "Blackened Sausage". Tue Nov 20 12:04:11 -0800 2007 3142693 80937 danhole 5 3142992 I had a chef show me a way to blacken tuna, first you put it in the freezer for 15 or 20 minutes so it won't cook too fast (because I like my tuna rare), and then burn some butter in a cast iron pan to make the fish extra black (also coat it in spices of course). Probably not authentic, but it works for me. I also thought that if I used the stupid side burner on the BBQ there'd be no smoke problem, but unfortunately I traded up this summer before I ever tried that idea out. Tue Nov 20 12:46:57 -0800 2007 3142792 11097 coll 5 3144095 Hey, a burnt weenie sandwich (no "sammie" here), can be a tasty thing. I always crisp the sausages a bit more than most of my neighbors do, but then I'm from the South, and Paul Prudhomme did "invent" blackened whatever. Hunt Tue Nov 20 18:50:10 -0800 2007 3142792 11329 Bill Hunt 6 3145207 You and my husband would get along well! He likes things "crispy." I always try not to burn things, and he protests loudly! So I take out my portion and burn away! Yea baby, blackened skillet potatoes, that's what he likes, and burnt weenies, too! I think you have a good point about the dishes should be relegated to those who do them well. Once a place depends on sysco, for their spinach-artichoke dip, buffalo wings, poppers, etc, chicken strips, then I stop eating them! And you can tell, but they don't seem to know this! There is a restaurant in town that has this spinach, artichoke dip, that is obviously homemade, which has a southwestern spin on it. It's almost like a spicy queso type version with fresh, diced tomatoes sprinkled on top. It still tastes like the original, but with such a delicious spin on it! I wish I could find that recipe! Wed Nov 21 08:20:04 -0800 2007 3144095 80937 danhole 7 3146075 Yes, I was horribly shocked, reading the afore mentioned trade pubs., in my client's office. They were filled with thousands of pre-processed items, and some would have passed (visually, at least) for house-made. I had no clue that that segment of the business had gotten so big. They had *everything* in commercial freezer packs. It opened my eyes, though did not do a lot for my stomach. I'm sure that many on this board, were already aware of how expansive this part of commercial cooking was. I did not, and was floored. Hunt Wed Nov 21 12:41:56 -0800 2007 3145207 11329 Bill Hunt 6 3202440 Aren' t those burnt hot dogs called 'cremators' in Chi-Town. To be specific, the outside is burnt black but the inside still normal looking. We love 'em!! Wed Dec 12 12:56:56 -0800 2007 3144095 105586 Cat Chow 4 3144082 Good point. I think that many of the dishes mentioned here, should be relegated to those, who do them well. The others should cease and desist. If a restaurant/chef/cook does it well, then they should get a pass, otherwise, ANCH! Go home! Hunt Tue Nov 20 18:46:26 -0800 2007 3142693 11329 Bill Hunt 3 3143714 My question was not in reference to "blackened" but to whether the objections listed in this thread were to the dishes themselves, or when the dishes were presented in a mediocre or pretentious way. It just seemed like most of the things being mentioned were not inherently "bad" dishes. They were just becoming ubiquitous and the quality was suffering. Or were being made "fancy" and losing the simple quality that people wanted in the first place. I would never refer to such an original and venerable technique as pretentious and am sorry that because of where it happened to fall in the thread that it appeared as such. Tue Nov 20 16:34:49 -0800 2007 3141002 67706 WCchopper 4 3143890 thanks, wc! i should have tried to read better. "posting drift" -- happens to me, too! ;-) Tue Nov 20 17:33:49 -0800 2007 3143714 105717 alkapal 1 3134141 If anything containing chicken tenders (I think that's what they're called) disappeared, I'd not notice: they were invented after I left the US. What are they, by the way? Sat Nov 17 12:45:13 -0800 2007 3130900 36661 Sam Fujisaka 2 3134150 They are like fish sticks, but made from poultry leftovers. Think of sawmills, lumber, and then sawdust. Now think of chickens, skinless chicken breasts, and then chicken tenders. Now you have the picture, Sam Sat Nov 17 12:49:16 -0800 2007 3134141 57170 Veggo 2 3134158 In many cases, scary bits of chicken compressed into resembling an actual strip/chunk of chicken... You are so not missing anything. Sat Nov 17 12:51:43 -0800 2007 3134141 20921 Tay 2 3135723 Man, it really sucks when people go around sullying the name of things when they've no idea what they're talking about. Chicken nuggets (like the McDonalds white/dark/gray meat ilk) are more like extruded minced chicken mystery meats. The real "tenderloin" of the chicken meat is a small pull-away section underneath the breast and by the breastbone area and is absolutely delicious when fried and breaded. To have a personal preference is one thing, but who are "you" to go around banishing menu items just because one thinks they're passe. I'll enjoy my crepes suzette all alone, thank you very much. Sun Nov 18 08:29:37 -0800 2007 3134141 10980 Blueicus 3 3136305 B Jfood thinks you need to go back and re-read. Sam was asking what they were and jfood described exactly what you did (the tenderloin but forgot the name) and agreed that when these are breaded and fried (hopefully that;s the order you do as well), it's called the chef's treat in casa jfood. Jfood does not think the standard everyone should try to meet is served to kids in school. the food jfood ate in school is a memory he would like to forget. Sun Nov 18 12:55:45 -0800 2007 3135723 11290 jfood 2 3135760 Alright, I'm going to be evil and unpopular here. But, if you know the contents of chicken nuggets (random mystery parts of the chicken), I'm not sure why everyone hates them. They taste good to me. I fail to see how this is any different than a hotdog, pepperoni, or really most processed meat. Sausage, yum. Most of these things are made with random pieces of the pig. Can someone explain? Or should we ban those things too? Sun Nov 18 08:51:11 -0800 2007 3134141 141473 in_wonderment 3 3136231 Blueicus, I'm the one who doesn't/didn't know what a "chicken tender" is. People have responded regarding chicken tenders, chicken nuggets (Blueicus, in wonderment) , chicken fingers (jfood), stuff made out of compressed chicken sawdust (Veggo, Tay), and the very good part taken from next to the bone when removing the breast fillet (jfood, Blueicus, ItsStillMooing, DarkRose)...??? Sun Nov 18 12:25:34 -0800 2007 3135760 36661 Sam Fujisaka 4 3136256 Sam, I think my bias starts from the old maxim that "nature abhors a straight line". Sun Nov 18 12:36:12 -0800 2007 3136231 57170 Veggo 4 3136291 Chicken Nuggets - Random everything parts of a chicken. Chicken Tengers - Usually white breast meat. My Tyson chicken tenders read "breast shaped patties... (small print) with rib meat" So specific parts of the chicken. Chicken Fingers - To me, this means less processed than the others, and more continuous breast meat Compressed chicken sawdust - I think they made this up in good fun about the mystery meat in chicken nuggets. Correct me if I'm wrong. And the last "Very good part taken from next to the breast.." - No idea. Haha. Sun Nov 18 12:48:33 -0800 2007 3136231 141473 in_wonderment 5 3138660 "And the last "Very good part taken from next to the breast.." - No idea. Haha." When I take a boneless skinless chicken breast out of the package, and want to pound it down to a thinner patty, there is a small strip of meat and that is the "tender". You put the breast down, with the meaty part up, on the cutting board, and on one side you have the fat part of the breast. On the opposite side there is a little flap that is much thinner, and it, if you take your hand across the meat, will fall off to the side. Cut that off and save it for a real tender. Or you can just buy the tenders cut at the market. Better than the Tyson knock off. There are many different names for all of these chicken products - popcorn chicken, chicken crispers, chicken strips, and the ones already named. The most important thing to ask is "is this all white chicken meat?" If it isn't run, don't walk! Nuggets are "mystery meat", IMO. And have you seen those chicken "fries"? Who knows what the heck is in that! Maybe that is the "Compressed chicken sawdust" that you mentioned. Mon Nov 19 09:53:04 -0800 2007 3136291 80937 danhole 3 3139489 I konw what you mean. I stopped eating McD's nuggets when they stopped frying them in beef fat and used 100% white meat. No they had very little resemblance to actual chicken when I was a kid, but they tasted really good. Mon Nov 19 13:23:11 -0800 2007 3135760 116495 Avalondaughter 1 3135269 Crab Rangoon must have been a trend a long time ago. I don't know why it is still on restaurant menus. When otherwise decent Asian restaurants serve potstickers out of obligation or afterthought, and don't make them right. I'm sick of charred/gummy/greasy gyoza etc. Serving and refilling tortilla chips automatically at Cal-Mex and Tex-Mex places. If I'm in the mood for chips I will order them. Sun Nov 18 00:20:21 -0800 2007 3130900 77247 Romanmk 2 3135274 amazingly, i just saw a group of two couples with chinese granny (all chinese but for one anglo husband) order crab ranggon at a chinese restaurant here in northern virginia. odd, i thought. wasn't it created by trader vic? i find them tasteless, personally. Sun Nov 18 00:27:26 -0800 2007 3135269 105717 alkapal 3 3202459 Crab Rangoon and the pu-pu platter are Trader Vic's inventions! As well as the bongo-bongo soup and the polynesian snowball are also Trader Vic concoctions. If a person is of a certain age, they will probably crave these from the era gone by when Trader Vic's was the rage. Personally, the only place where these belong is at a Trader Vic's restaurant, and if I want to get my kitsch-tiki fix, I'll go to Trader Vic's. Wed Dec 12 13:03:51 -0800 2007 3135274 105586 Cat Chow 1 3135288 ALL menu items that arent done well and taste bad should be retired. Sun Nov 18 00:43:24 -0800 2007 3130900 54184 tom porc 1 3135353 If I were king the following get banned- wraps deep fried cheese of any kind boneless chicken breasts which BTW are just a cheaper form of white meat fish passionate -- This word would be banned Sun Nov 18 03:40:07 -0800 2007 3130900 143858 gafferx 2 3135367 ITA about "passionate". It's a corporate buzzword--when you're looking for a job, most of the job descriptions ask if you are "passionate" about whatever drone work they want you to do. How can you be passionate about dishwashing or data entry?? (and please, I don't want to hear something from one of the million motivational management books like "Fish", et al, I've read most of them) But...the foods we all despise for their ubiquity and tepid preparations are the epitome of all that is not passionate. They are the product of Sysco or Gordon Food Services, of people that really don't care about what they serve and diners who don't much care about what they eat. I think that's why most of us Hounds avoid chain restaurants. I'd ban "product" in all its forms--fish, "clam chowder" on the Friday menu, Italian wedding soup, the aforementioned onion, calamari, and chicken analogs (I'm not sure I'd call them real!). Sun Nov 18 04:13:43 -0800 2007 3135353 109573 coney with everything 2 3136022 Oh king, please don't ban saganaki at a real Greek restaurant. It's the only kind of fried cheese that I like. Sun Nov 18 10:46:41 -0800 2007 3135353 60822 Pampatz 2 3137012 You would not be king of Minnesota where the fried cheese curds arguably and justfiably are the king of the State Fair food offerings. (The state fair is a huge deal in MN, 2nd largest in the country after TX). When made correctly they are very good, in limited doses. Now the french canadians have devised vile combination of cheese curds, french fires and gravy called poutine that should be banned for pure health reasons. Heart attack on a plate. My understanding as that they are sold in greatg volume at bar time. Sun Nov 18 17:43:43 -0800 2007 3135353 125379 GastronautMN 3 3137061 Oh dear, poutine is awesome. Really, really awesome. Sun Nov 18 18:03:06 -0800 2007 3137012 72401 jnstarla 4 3137171 Although lesser versions of Poutine are served in anglophone areas of Canada, they are nonetheless very popular. Sun Nov 18 18:50:09 -0800 2007 3137061 10980 Blueicus 5 3139493 There is always "disco fries" in the US, served at your local diner. Mon Nov 19 13:24:29 -0800 2007 3137171 116495 Avalondaughter 4 3144481 Agreed. *Good* poutine, with freshly fried frites and decent gravy, is like manna. It can be done badly (metallic-tasting canned gravy much?), but then, what can't? Tue Nov 20 22:03:01 -0800 2007 3137061 87701 Lemon Curry 3 3139402 Correcting some of the misinformation in another post: the term French-Canadiian is neither old-fashioned nor offensive. While some nationalist francophone Quebecers take offence at being called a Canadian of any stripe, there are plenty of Canadian francophones outside Quebec for whom French Canadian is the preferred term. Franco-Ontarians and Acadians of my acquaintance find being called *québécois* -- not *français-canadien* -- offensive. There are also any number of Québécois who don't bridle at the FC moniker. Nor does anyone take offence at organizations with names like the French-Canadian Association of the Blind, Centre for Research on French Canadian Culture, French Canadian Cultural Association of Yellowknife, etc. Vile is a perfectly good descriptor of poutine as far as I'm concerned, though gods know the dish has legions of fans. And it is indeed a favourite snack after a night of drinking. Healthwise, I'm not convinced it's any worse than a Big Mac with a milkshake and a large order of fries. That said, in the fat sweepstakes, the gourmet versions that come garnished with a slab of foie gras may well trump anything McDo can dish up. Mon Nov 19 12:57:07 -0800 2007 3137012 10520 carswell 4 3139527 Most people of "pure-laine" Québécois descent I know here, in Québec, do find the FC term old fashioned, and SOMEWHAT offensive, not like the n- word of anything, but somewhat antiquated, referring to a very traditional and hidebound society. That is not misinformation. Indeed, the attitude outside Québec is quite different, but not here, whatever people's constitutional outlooks. It is not limited to extreme nationalists by any means. Vile is simply my opinion, nothing more nor less. Mon Nov 19 13:32:32 -0800 2007 3139402 84119 lagatta 1 3135354 I would also ban salmon mousse. What an awful fate for a noble fish. This garbage is inedible. I almost cried when I saw at least $100 worth of salmon converted into this toxic sludge. This was at a wedding and the salmon mousse was garnished & gussied up and made a centerpiece. Sun Nov 18 03:45:22 -0800 2007 3130900 143858 gafferx 2 3135445 I agree... Just the thought of it makes my mouth water... In the bad way. That reminds me: Add any form of aspic to the list... A hideous way to serve...Anything. Sun Nov 18 05:51:49 -0800 2007 3135354 20921 Tay 3 3139125 Same here. Ban gelatin salads (though I don't know I've ever seen them in a resturant) The mention of Salmon Mousse brought back memories of too many family dinners involving aspic or some other crazy jello salad concoction - lime jello with celery and cottage cheese comes to mind. Thankfully I didn't inherit those particular cooking genes lol. Mon Nov 19 11:43:38 -0800 2007 3135445 138472 maplesugar 2 3137281 I've never been able even to consider eating Salmon Mousse after watching The Meaning of Life... Sun Nov 18 19:31:51 -0800 2007 3135354 32586 revsharkie 3 3635530 Ha ha--but I didn't eat the salmon mousse... Mon Apr 28 03:44:38 -0700 2008 3137281 180853 comestina 2 3202467 I'm with you on salmon mousse...I want salmon, not cat food...however this preparation may be one of those things a self-respecting cat would never touch! Wed Dec 12 13:06:54 -0800 2007 3135354 105586 Cat Chow 1 3135602 Any of the chocolate desserts with names like Chocolate Overload, Chocolate Decadence, Chocolate Sin, and so on. I guess I like chocolate as much as the next person (sometimes I'm not even sure about that) but please, to me it should be a little more subtle and eaten in smaller quantities; not eaten from a Paul Bunyan size plate with a pitchfork. Sun Nov 18 07:32:20 -0800 2007 3130900 109992 Hooda_Guest 2 3135884 And not covered with loads of other crap, like marshmallows, maraschino cherries, whipped cream, sprinkles and crushed cookies all together. Sun Nov 18 09:43:33 -0800 2007 3135602 10681 piccola 3 3202474 or "coulis" of anything. Wed Dec 12 13:08:06 -0800 2007 3135884 105586 Cat Chow 1 3135682 first of all i must say i stopped reading about half way down so if i am redundant, excuse me. Gripe number one... anything with a pineapple/mango salsa. way over done. Gripe number two..."sushi grade whatever". the fda does not actually have that as a grading standard such as the usda has prime, choice, select etc. with beef. therefore sushi grade is whatever the chef decides to call sushi grade... including that loin of tuna he pulled from the freezer. its all a hoax people. my final gripe includes anything generalized as "californian" that includes avocados. their produce production does extend beyond one item. Sun Nov 18 08:12:08 -0800 2007 3130900 142904 SiksElement 1 3136133 What a funny post! Most of my thoughts have already been addressed here, but I will add my two cents in anyway. 1. Spinach and Artichoke Dip. 2. Chicken Fingers (with ranch, of course) 3. French Onion Soup, topped with the ever delicious crusty bread and glob of flavorless cheese. Mmm.... 4. 30 Mix-in coffees. (Caramel and chocolate latte with skim milk, 4 shots of espresso, 2 squirts of hazelnut, 1 squirt of vanilla, 1 squirt of peppermint, served lukewarm with light whipped cream and chocolate caramel syrup.) Give it a rest people, just drink chocolate milk! Sun Nov 18 11:38:07 -0800 2007 3130900 106169 linz_e_moore 2 3136377 I DO wish I could share some real soupe à l'oignon with some of you! Made with LOTS of onions, slowly simmered. I make it with dark beer, and it is wonderful (cooks long enough that no significant amount of alcohol remains). Of course it is served with crusty bread - what else - but with good cheese, such as gruyère. If properly made, it is a meal in itself on a cold night. Yes, flavoured coffees are horrific. And full of sugar. People don't realise that they amount to a dessert. Sun Nov 18 13:25:31 -0800 2007 3136133 84119 lagatta 3 3139211 I'll back that up. I made a batch of onion soup gratinee last night with croutons made from fresh bread, and lots of gruyere broiled on top. Washed down with lots of red wine. I'd never order it in a restaurant. When Jacques Pepin was growin up, he'd whip up an egg yolk with some port, crack a hole in the melted cheese, and pour it into the soup. Always wanted to try that. Mon Nov 19 12:06:02 -0800 2007 3136377 12359 monkeyrotica 1 3136178 The term "Kobe" gets tossed around a little too loosely these days. stuffed mushroom caps. places that serve ribs, but there's no smoker in sight. rice pilaf. orange juice from concentrate for breakfast. anything with the word "crostini" in it. Sun Nov 18 12:01:11 -0800 2007 3130900 93262 DoctorQuality 1 3137406 Jarred salad dressing that restaurants pass as their 'own homemade. Caesar salad - especially when tossed with jarred dressing. Garlic mashed potatoes and pesto mashed potatoes. Frozen fried calarmari. Fettucine Alfredo Stale cornbread when served with brunch Sun Nov 18 20:15:21 -0800 2007 3130900 112360 Beau711 1 3137488 OK, there have been some tangents, but I think I've detected a few common threads here: Canned/jarred in lieu of housemade Frozen in lieu of fresh Stale/old/pre-made in lieu of fresh Then the personal tastes and some dishes that I have no idea what the posters are talking about, and am not sure I wish to know. I'd also like to add one more: anything with "artificial imitation cheese food product." Use a real cheese and it'd be nice if it was an artisanal one, ideally from the region of the dish, or the region that the restaurant is located in. Had an otherwise great onion soup ruined by the choice of cheese-like substance ontop. This was at a restaurant with a full-time Maitre-formage on staff. They should have known better and done better. Post: http://www.chowhound.com/topics/451438 Hunt Sun Nov 18 20:51:23 -0800 2007 3130900 11329 Bill Hunt 2 3138044 they make artificial gruyere? Mon Nov 19 07:07:13 -0800 2007 3137488 141473 in_wonderment 3 3140157 I do not believe that this concoction bore any resemblance to Gruyere, living, or dead. I asked what it was, and no one, including the Maitre Formage could tell me. With about 30 excellent (real) cheeses to choose from, the soup-chef obviously reached for some petroleum-based substance. I believe that Velveta (TM), would have tasted better, than this. Otherwise, the soup was really quite good with Mauis and Vidalias, and a good veal broth. The bread was about right, but this cheese food substitute was horrid! I did not go into the same detail in that review, as I did not wish to turn anyone's stomach, but I think that I'm safe in this thread, judging from many earlier posts. Hunt Mon Nov 19 16:35:11 -0800 2007 3138044 11329 Bill Hunt 2 3138057 i found it in your posting hey. kraft baby swiss tastes just like gruyere. what on earth are you complaining about :) he shouldve went for american. processed american. haha. Mon Nov 19 07:10:58 -0800 2007 3137488 141473 in_wonderment 3 3140162 Actually, IIRC, Kraft "American" Cheese Food Product, has more taste. Of course, the last time that I tasted that, I was ~ 12 years old, and swore that I'd never eat it again. Hunt Mon Nov 19 16:36:32 -0800 2007 3138057 11329 Bill Hunt 4 3141370 Maybe it's just me, but I just can't have the stuff anymore. Used to love it when I was a kid, but if I have a burger with Cheese Food Product on it, it goes through me like a Ferrari. Upper GI half life of about 20 minutes. Yet I can consume Velveeta with no ill effects. Tue Nov 20 05:43:39 -0800 2007 3140162 12359 monkeyrotica 4 3141668 I refuse to eat any cheese product that has the term "Cheese food" on it's label. I mean, after all, wouldn't that be something you fed cheese? Like cat food - cheese food? I'm not eating it! Tue Nov 20 07:27:02 -0800 2007 3140162 80937 danhole 1 3137783 Someone mentioned Caesar salad. I'd keep the real thing, but the endless variations, ugh. I've seen tomatoes, onions and black olives advertised as part of "Caesar" salads on different menus. Worst of all was being asked what kind of dressing I wanted on one. I changed my order. Mon Nov 19 04:40:57 -0800 2007 3130900 129072 mercyteapot 2 3632973 << Worst of all was being asked what kind of dressing I wanted on one. I changed my order.>> Thanks, that actually made me chuckle. How about the reverse. A poorly-made, but traditional Caesar salad called something starting with "Salad of Locally sourced organic hearts of romaine..." Sat Apr 26 21:20:11 -0700 2008 3137783 22015 newJJD 1 3137818 so many comments and opinions, deduction is mediocrity in any food, faux ingredients included is unacceptable. every type of food, dish has its lovers and haters. so i guess it would be difficult to retire any one dish since someone likes it. there will never be a general consensus. we all have our pet peeves re overdone outdated items on the menu. Mon Nov 19 05:08:15 -0800 2007 3130900 76259 foodwich 2 3138066 dont give up the fight foodwich, haha. actually, the point is, if you don't want to order it, don't order it. Mon Nov 19 07:12:35 -0800 2007 3137818 141473 in_wonderment 3 3138753 i hope i am going through a phase but lately dont want to eat out. keep thinking of what i create at home. takes some of the fun of eating out - out. but point taken. will continue the displeasure/uproar over the mundane, trite and oh so common. Mon Nov 19 10:20:11 -0800 2007 3138066 76259 foodwich 4 3138877 haha good. glad to hear it. yeah, making food at home does certainly ruin things when you eat out. at least at local average restaurants. we make our own chicken parm. with fresh tomato red sauce, expensive parm and then buy homemade noodles.... so try ordering chicken parm when you go out. most of the time we just stare at it on the menu knowing it can't taste as good. So we order something we don't usually make at home. Mon Nov 19 10:50:14 -0800 2007 3138753 141473 in_wonderment 5 3144912 yup do that usually stick with things i cant do or else too convoluted to try. but must be the 'passing years' nowadays long for more of simple well made incredible ingredients. have one huge pet peeve vast quantities of food on a plate. total turnoff Wed Nov 21 06:42:07 -0800 2007 3138877 76259 foodwich 1 3138570 I know I'm stretching the point a bit here, but I nominate the entire Applebee's chain. I would literally sooner eat at a McDonalds than at an Applebee's! At least at McDonald's you know you're getting honest junk food with no pretensions (and their fries are really good!) Mon Nov 19 09:28:39 -0800 2007 3130900 14386 BobB 1 3138718 For the love of God: CUPCAKES Mon Nov 19 10:10:28 -0800 2007 3130900 116638 southernitalian 2 3139444 agreed. most of them are awful anyway. put this trend out of its misery already. Mon Nov 19 13:09:51 -0800 2007 3138718 103920 goodhealthgourmet 1 3138890 Oh the glory of international differences - here in the UK I have NEVER come across spinach and artichoke dip - I must say it sounds very nice, I may give it a try at home. Oen of the current 'oh not again' dishes in England is mashed potato on a bed of fresh steamed spinach topped with smoked haddock and a poached egg, topped with a wholegrain mustard sauce. Done well it is sublime comfort food - but it now appears EVERYWHERE and is mostly average at best. I still order it though, so maybe not quite time to retire it. Mon Nov 19 10:51:39 -0800 2007 3130900 40746 Peg 2 3141329 Actually, Peg, the spinach artichoke dip IS quite nice if done correctly. There's a place near me that serves it piping hot, cheesy crusty on the top, with nicely toasted marble rye bread slices to dip--fabulous! It's a festival of fatty salty creamy crispy with a few vegs to make you feel like it's a little healthy. But here in the States it's ubiquitous to the point of making you wonder if there's a law mandating its appearance on the menu of anyplace that serves liquor. Tue Nov 20 05:19:43 -0800 2007 3138890 109573 coney with everything 2 3161605 Spinach & artichoke dip is one of the nicest gifts God ever gave me. Wed Nov 28 09:19:44 -0800 2007 3138890 67055 marmite 1 3139207 I would have to say that the moment that a once epicurian dish shows up on the menu of national chains like Friday's (cedar planked salmon), Chilis (some bastardization of "egg rolls"), Applebees (Tyler Florence), they should be retired from fine dining establishments. Mon Nov 19 12:05:47 -0800 2007 3130900 108111 gatorfoodie 2 3147853 Or if not then, at the point where a played-out food item becomes a Lean Cuisine frozen entree - LC Panini sandwiches anyone? Blech! Thu Nov 22 10:42:01 -0800 2007 3139207 16322 swissgirl 1 3139256 The menu items that should be retired are the ones that are not selling well. There are many popular standard items on menus that I would never consider ordering, and I am not so pretentious as to think that they should be removed simply because I don't like them, I'm tired of them, or I'm somehow offended by them. Mon Nov 19 12:16:23 -0800 2007 3130900 12398 SuzyInChains 2 3140172 If only menu items that sold well were kept on menus, we'd be left with fast food, bloomin onions, crispy thai wraps or whatever those CF atrocities are, 20 oz venti caramel lattes (skim no foam 178.5 degrees whip), chicken fingers and Coors Light. I don't get some of the comments. This is CHOWHOUND for cryin' out loud. The entire point of this forum is to share the good food finds and dismiss the crap. It's for people who care about and think about what they're eating instead of going for the "most popular" thing on the menu. "Pretentious" is in the eye of the beholder. One can certainly make the case that everyone on this forum who is participating in the spirit of the forum's charter is pretentious because we're mostly in agreement about what's crap - much of which has been listed on this thread. In which case I'll wear my pretentiousness with pride. Mon Nov 19 16:39:20 -0800 2007 3139256 24421 Panini Guy 3 3140477 In that case, make me a badge as well. Mon Nov 19 18:19:29 -0800 2007 3140172 135619 Its Still Mooing 2 3141010 THANK YOU, SuzyInChains! I am only on this thread defending items (for the record: Good shrimp cocktail, good artichoke/spinach dip). I, too, think it is snobbery to banish items. If they are poorly made, that is one thing....but just because we don't care for it..... Mon Nov 19 22:15:04 -0800 2007 3139256 105717 alkapal 3 3146404 Pretty sure we all planned on legislation to get rid of them... Wed Nov 21 14:37:35 -0800 2007 3141010 135619 Its Still Mooing 4 3146747 moo, good luck. Wed Nov 21 17:13:27 -0800 2007 3146404 105717 alkapal 4 3183581 LOL!! Mooing! I finally decided to chime in a bit here, since I've gone thru so many posts, and yours hit me so funny. As for fast foods, if they are all banished....PLEASE, PLEASE, PLEASE leave me a Taco Bell, as it's about the only "fast food" joint I actually love. I'm not defending it for nutrition, nor authenticity, but I just can't take the burger and chicken joints. Also, I'd hate to see "wraps" of any kind Legislated out of existence. I LOVE my homemade wraps of EVERY KIND imagineable. You can make them as healthy or as cardiac disastrous as you want. But, guess what.....they'res always a stack of tortillas living in my fridge! They can become a breakfast/lunch/dinner of just about anything you've got lying around dying in the fridge or pantry. Thanks for the chuckle. What a great thread, and even moreso the opinions shared! Wed Dec 05 19:53:16 -0800 2007 3146404 146359 Deepster 1 3139624 not necessarily a menu item, but the chocolate/blueberry/strawberry/etc bagels confuse me. do you want a bagel or do you want a muffin? if you want a muffin, get a muffin. Mon Nov 19 13:54:43 -0800 2007 3130900 63462 missfunkysoul 2 3140907 I agree, though I admit I like cinnamon-raisin bagels. All other fruit bagels - or the dreaded chocolate bagel - should be banned. For me, it's not so much a question of authenticity (see comment about cinnamon-raisin) as taste: those fruity/chocolatey ones taste too sweet for me. Mon Nov 19 21:02:20 -0800 2007 3139624 10681 piccola 3 3141799 i personally don't think fruit in a bagel tastes good, along the same lines - fruit in cream cheese, ie. strawberry so that it looks like those fake flavored yoghurts. get over your sweet tooth America! Tue Nov 20 08:02:01 -0800 2007 3140907 11190 fara 2 3142953 I didn't think that I would like fruit in a bagel (apart from cinnamon raisin), but one day someone got me a blueberry bagel, and while I first wrinkled up my nose, I was pleasantly surprised. It wasn't sweet, and the blueberry added a bit of "tang" to it. I wouldn't actively reach for one, but I wouldn't pass on another offered to me. That being said, I wouldn't actively reach for any bagel that wasn't either Montreal or NY style, though. Tue Nov 20 12:38:53 -0800 2007 3139624 75881 vorpal 2 3150130 While we're at it can we ban muffins the size of cakes and bagels the size of a bread and butter plate? Super sized food. Blech Edit: Sorry, posted the above before reading to the bottom of the thread - didn't mean to resurrect it Fri Nov 23 18:14:47 -0800 2007 3139624 138472 maplesugar 3 3150600 Indeed, the supersizing of foods is doubtless the most pernicious of all the "trends" in dire need of retirement. "Real" bagels, as sold in Montréal, but evidently the original NYC ones as well, are smallish, hard, almost crunchy, not huge puffy things. Sat Nov 24 04:47:58 -0800 2007 3150130 84119 lagatta 4 3151111 Yes exactly. When I want a bagel, I want a bagel, not bread with a hole in the centre masquerading as a bagel. Sat Nov 24 10:46:46 -0800 2007 3150600 138472 maplesugar 5 3151158 I have said the same thing to my husband many times... that the bagels that are sold here (San Diego County)... even the ones in most of the bagel shops are more like bread than authentic bagels. You're better off with frozen Lender's, frankly. Sat Nov 24 11:11:49 -0800 2007 3151111 129072 mercyteapot 6 4326812 I'm in CA too and have never had a NY bagel, but oh how I love a good spinach/parmesan bagel; which is blasphemy I'm sure Wed Jan 14 15:17:58 -0800 2009 3151158 109905 laliz 7 4339355 True, but not as blasphemous as a blueberry bagel (I wish I were making that one up). Mon Jan 19 13:11:46 -0800 2009 4326812 14386 BobB 1 3139642 Sorbets served as a "palate cleanser" in the middle of a meal. I think I've had one in my life that made any gastronomic sense. Mon Nov 19 13:59:15 -0800 2007 3130900 10520 carswell 1 3139990 no bad foods, only bad cooks. Mon Nov 19 15:41:07 -0800 2007 3130900 10627 steve h. 1 3140188 potato or panko crusted fish wasabi encrusted chicken/fish or mash potatoes salads that have very few if any vegetables: I'm sick of ones that have glazed pecans/walnuts, blue cheese, cranberries/dried fruit and some other non-veg. This is a dessert on top lettuce! Mon Nov 19 16:44:22 -0800 2007 3130900 18011 Jacey 2 3140485 I'm truly tired of sesame crusted tuna. Mon Nov 19 18:21:41 -0800 2007 3140188 135619 Its Still Mooing 3 3140795 The use of a foreign term (usually French or Spanish) when the English term is perfectly good. For instance "salsa" is a specific dish, a combination of tomatoes, chilis, etc. Now, so many things are served with "a pineapple salsa", a "cranberry salsa", etc. "Jus" instead of "sauce". I don';t thinkl the two are even the same, sinc "jus" refers to the meat's own juices, not just about any gravy. "Sorbet". Isn't it just sherbet? And, for heaven's sake, why is goats' milk cheese called "chevre"? Do we call cows' milk cheese "vache", or, say, Roquefort, "mouton"? Mon Nov 19 20:18:02 -0800 2007 3140485 54222 ekammin 4 3140823 Sorbet is usually just fruit, while sherbet has dairy in it. Mon Nov 19 20:26:29 -0800 2007 3140795 10832 Humbucker 4 3141014 ekammin, so for those salsa items, chutney? or is that limited to specific ingredients, too? i thought salsa was "sauce"; please correct me, anyone. Mon Nov 19 22:18:40 -0800 2007 3140795 105717 alkapal 4 3141346 roquefort would be "brebis" (ewe, the lady sheep). I have no idea why you call a certain kind of soft, unaged goat's cheese "chèvre" (which means any kind of goat's cheese in French, but is handy because the cheese is masculine le (fromage de) chèvre, the nanny goat "la chèvre". Au jus is a very old culinary expression in English; it is just the meat's own juices, different from a sauce or gravy. Tue Nov 20 05:31:35 -0800 2007 3140795 84119 lagatta 5 3141413 Regarding the use of "chevre" for goat cheese, I think that it's probably because there isn't a strong tradition of wide spread goat husbandry (and, hence, making goat's milk cheese) in the UK and North America. In the general (non-chowhound) population, a cheese without qualifier is assumed, rightly or wrongly, to be cow's milk cheese. In light of that, I find nothing wrong, irritating, or pretentious in calling goat cheese chevre. Tue Nov 20 06:05:19 -0800 2007 3141346 91415 hungry_pangolin 6 3141426 plus, i think there is an unfamiliarity with goat in the us, generally. not everywhere, but i would venture most places. chevre sounds nice. "goat" doesn't. Tue Nov 20 06:10:32 -0800 2007 3141413 105717 alkapal 7 3141760 "Goat" sounds very good, splayed over mesquite coals. Brings a new meaning to the nautical "well, chevre me timbers". Tue Nov 20 07:52:17 -0800 2007 3141426 57170 Veggo 8 3181237 Veggo, I put you on notice: I'm stealing that one. Wed Dec 05 07:39:17 -0800 2007 3141760 91415 hungry_pangolin 9 3182924 with my blessings, hp. we're all family here. i sometimes wonder if these long threads really get read, but maybe so v Wed Dec 05 15:42:17 -0800 2007 3181237 57170 Veggo 6 5190425 Gotta wonder whether it's also not a shortening of "chèvre frais" (fresh goat's milk cheese), which for the longest time was the only goat's milk cheese that North Americans were familiar with. Even the French are guilty of this to some degree: order a "chèvre chaud" (salad topped with a hot round of goat's milk cheese) in any French bistro and chances are the cheese will be chèvre frais or something very close to it. That the world has adopted the French word for the generic makes sense; the iconic goat's milk cheeses are predominantly French. Tue Nov 17 20:46:35 -0800 2009 3141413 10520 carswell 1 3140778 just wait till you get overwhelmed with Li Hing Mui powder on everything.... Mon Nov 19 20:11:05 -0800 2007 3130900 57890 KaimukiMan 2 3153640 Oh my...is this happening in Hawaii? I grew up in Kailua during the late '60s/early '70s and lived on li hing mui as a kid...crackseed, whatever they call it now. Plum, lemonpeel, ginger, etc. Always have some when I visit, takes me back to childhood in an instant. How is it being used in cuisine?? Sun Nov 25 15:23:09 -0800 2007 3140778 80528 DBrooks 3 3163325 it shows up in different forms in different places, including in martini's or on the rim of a margarita glass. I've seen it on hotdogs, sushi, fresh fruit, salads, chicken... Wed Nov 28 16:34:33 -0800 2007 3153640 57890 KaimukiMan 1 3141204 I forgot to add my all-time most disliked food item: honey-mustard anything. It seemed ubiquitous back in the 90s, but maybe it is gone now...? Tue Nov 20 03:15:23 -0800 2007 3130900 14139 Kagey 2 3141211 oh no, still around! Tue Nov 20 03:27:02 -0800 2007 3141204 105717 alkapal 2 3141758 Agreed, it's just one more example of the mass-market--American approach to food: "Whatever it is, make it sweeter and add more calories (preferably from HFCS)." Tue Nov 20 07:51:40 -0800 2007 3141204 14386 BobB 3 3142051 Actually, I noticed this interesting phemonenon... someone brought in a variety of American cereals (and their Canadian counterparts) to work one day to try out. I was ashamed to find that the Canadian counterparts tasted sweeter than the American ones. Tue Nov 20 09:06:41 -0800 2007 3141758 10980 Blueicus 1 3141542 the various fried appetizers that were once frozen: mozzarella sticks, and Jalapeno poppers the ever-loving quesadilla with anything and everything in it. Tue Nov 20 06:51:42 -0800 2007 3130900 135178 TSQ75 1 3141712 $17 "po boys." I guess if the idea is to make me poor, they've got it in spades. I'm also tired of fake Irish pubs that serve much of what you'd find at Applebee's, but they just tack on an Irish town to the name. Like Galway Steak, Donnegal Meatloaf, or Connemara Spaghetti and Meatballs. Tue Nov 20 07:39:24 -0800 2007 3130900 12359 monkeyrotica 2 3144637 wait, wait monkeyrotica, i *love* Connemara Spaghetti and Meatballs! Wed Nov 21 02:07:15 -0800 2007 3141712 105717 alkapal 1 3142974 As with some of the others here, there are many suggestions I would miss if they were completely eliminated. For example, sometimes a wrap, IMO, can be done well, and I really enjoy one on occasion. I am rather anti the silly pizzas like "Thai sweet chili chicken" (which really has nothing remotely Thai about it) and salads like "Asian chicken salad" (because crispy noodles on a bed of lettuce are so Asian), but that's more out of principle of bastardizing the name of various styles of cuisine. What I'd like to see eliminated is just really badly prepared food. For example, I can't find a decent salad at any restaurant within walking distance of my house. Everything is essentially a huge amount of iceberg lettuce with a few sad vegetables thrown on top to make it look healthy. I suppose it's a cost cutting measure, often, but it's really unappealing and I would happily pay for a real garden salad with lots of veggies mixed in with the lettuce. Tue Nov 20 12:43:36 -0800 2007 3130900 75881 vorpal 2 3153431 i'm with you guys on the funny pizza. i'm totally done with: BBQ chicken pizza- or any absurd pizza combinations calamari- just don't bother if can't do it right crab cakes- ditto chinese chicken salad anything served in a giant martini glass that's not a martini. Sun Nov 25 13:51:26 -0800 2007 3142974 17438 trolley 1 3143117 Any combination of miso and cod... Inventive when Nobu first unveiled the dish, but am tired of seeing it on restaurant menus. Don't get me wrong--I like it, but it had its 15 minutes of fame. I make a perfectly tasty verison at home and am redady for chefs to challenge me with something new. Next, please. Tue Nov 20 13:16:24 -0800 2007 3130900 95754 Honey Bee 2 3275883 My thoughts exactly!!! And throw in some "Creative" edamame side dish as well. I think it's a very tasty dish but now it just seems tacky seeing it on every menu. The other day my friend and I were laughing about being invited to a particular restaurant in Malibu and we were joking that they probably have some sort of miso cod on their menu... lo and behold they did! WON ------------ http://whatsonmyplate.wordpress.com Tue Jan 08 19:27:21 -0800 2008 3143117 92591 wontonfm 1 3143276 Flavored Coffee. Yuck yuck and yuck. Artifically flavored corn syrup sprayed on to low grad coffee bean???? I'll pass... Caprese salad with plastic mozzerlla...Oh my how scary!\ Frosted brownies- Why? If you need more chocolate, just have another brownie... Agree with all the folks who've mentioned: garlic mashed potatoes, mozz sticks, canned fruit on salad and tilapa... Tue Nov 20 13:54:30 -0800 2007 3130900 140744 Bunnyfood 2 3143778 garlic mashed potatoes will always be good if you have an affinity for garlic :) overdone? never, haha. ps, love the name bunny Tue Nov 20 16:58:28 -0800 2007 3143276 141473 in_wonderment 3 3145251 I so have the affinity for garlic. But not garlic powder. And not garlic flavoring. And not "smells like garlic, but taste like ????"" Any garlic mashed potatoes made without the real deal HAVE GOT TO GO! Wed Nov 21 08:33:26 -0800 2007 3143778 140744 Bunnyfood 4 3145365 Amen, Bunny! Big difference! Wed Nov 21 09:06:08 -0800 2007 3145251 80937 danhole 4 3145442 I'm in agreement with you Bunny. I'm looking forward to my Mother's method (this Thanksgiving) for a change - along with the fresh minced garlic, she adds truffle oil to her mashers - they're wonderful. Wed Nov 21 09:24:13 -0800 2007 3145251 124137 JayVaBeach 4 3145512 i forget that people make them with flavoring and other nonsense. i was kind of thinking of my own, with roasted garlic, mashed and added. Wed Nov 21 09:43:33 -0800 2007 3145251 141473 in_wonderment 4 3145587 I have to say, i use garlic powder in things. I think there is value in "levels" of garlic flavor, and both fresh and powder give their own levels of flavor to things depending on when you add them... Wed Nov 21 10:06:31 -0800 2007 3145251 135178 TSQ75 5 3145727 Oh, I do too, but for mashed potatoes, you have to have fresh garlic, not just sprinkle a garlic powder on them, as some places do. But I am not opposed to using garlic powder in certain recipes, along with the fresh. Wed Nov 21 10:46:26 -0800 2007 3145587 80937 danhole 2 3183604 I agree with you and all others on the "flavored coffee" thing! Damn, why drink COFFEE if you want it to taste like vanilla chocolate mango salsa? Just pour a container of the mix and add hot water if you ain't lookin' for coffee. Wed Dec 05 20:02:41 -0800 2007 3143276 146359 Deepster 3 3184212 You mean you don't like Triple Fudge Mocha Choke-a flavored coffee? You want coffee to taste like...coffee? The whole add-chocolate to everything really needs to go to toxic levels of chocolateyness. And I really hope those Death By Chocolate cakes start living up to their name. Thu Dec 06 06:09:19 -0800 2007 3183604 12359 monkeyrotica 2 3202514 I'm with you on the coffee (I think jfood also mentioned it). It's an abomination for coffee to be laced with other stuff, especially fruity flavored stuff. G-R-O-S-S. Even a bigger abomination if you make some sort of "coffee" drink that sounds like a holiday dessert: egg nog latte, pumpkin spice whatever, peppermint frostachini....etc. Wed Dec 12 13:19:28 -0800 2007 3143276 105586 Cat Chow 3 3205015 jfood once heard someone refer to de-caf as bean sweat (except for medicinal needs). Flavored coffee is $%^&*. Any other word will get jfood deleted. blech Thu Dec 13 10:16:19 -0800 2007 3202514 11290 jfood 1 3143945 The cedar plank thing is a side show; Any crab cake that cosots less than $12.00 is an imposter (crab just costs to damn much to make a good crab cake for $8.95); I am happy to see other feel the same as I about French Onion Soup; Fried mushrooms are awful, with or without ranch dressing; Starbucks!!!!; Lobster Ravioli, it's straight from the freezer case 98% of the time; cous cous-oh please! Tue Nov 20 17:52:22 -0800 2007 3130900 96003 sarge 2 3143973 agreed with crab cakes and french onion soup. better off making at home :) the last time i had a lobster ravoli it was at fiamma in vegas. so it was good.... though incomparable to anything else in the world. Tue Nov 20 18:04:03 -0800 2007 3143945 141473 in_wonderment 2 3143977 also, cous cous is quite versatile. you can make this at home, just saute a few veggies (mushrooms, onions, broccoli) and serve over cous cous. one of my favorite dishes. Tue Nov 20 18:05:37 -0800 2007 3143945 141473 in_wonderment 3 3143990 israeli cous cous served tonight at casa jfood cooked in vegetable broth. some seared scallops, caramelized onions and sauteed mushrooms on top. happy happy. http://jfoodonfood.blogspot.com New posting 11/20/07 Tue Nov 20 18:12:55 -0800 2007 3143977 11290 jfood 3 3144752 I don't think couscous has reached the point of saturation yet in my neck of the woods. I love the stuff, have since I ate it in a cafeteria in Paris in the seventies (it was mentioned in "Europe on $5 a Day"!) Wed Nov 21 05:30:22 -0800 2007 3143977 109573 coney with everything 1 3144021 Restaurant's that use stupid "fusion" terms to make their food more "gorm-aye" I will not be surprised to read "Blackened Wagu, served omakase-style, with Asian-inspired skordalia, 70% organic, free range apricot jus on a bed of Mediterranean bok-choy salad greens. Your choice of dressing. Available as part of our Asian/Croatian tapas fusion platter" **insert eye-rolling icon** Tue Nov 20 18:24:43 -0800 2007 3130900 86137 purple goddess 2 3144052 purple goddess! you are toooooo funny! --- with a side of seasoned curly fries and ranch.... Tue Nov 20 18:37:22 -0800 2007 3144021 105717 alkapal 3 3144091 Imported non-gm modified, low carbon-foot print air miles ones, of course. Oh, and it's to be served at a "Irish" pub with a cutsey name like Bridie O'Mahouge's Tue Nov 20 18:48:32 -0800 2007 3144052 86137 purple goddess 4 3144111 Don't forget the new virgin vinyl booths. Tue Nov 20 18:57:37 -0800 2007 3144091 10743 yayadave 1 3144883 oh, and sandwiches on a conveyor belt. get a pizza oven for chrissakes! Wed Nov 21 06:32:06 -0800 2007 3130900 135178 TSQ75 1 3144978 Just out of curiosity, is this %organic thing an American phenomenon? I've never encountered that here in Toronto. Here everything seems to be organic, "natural" (meaning organic, but not certified as such), or just not. Wed Nov 21 07:07:40 -0800 2007 3130900 91415 hungry_pangolin 2 3145612 I think "organic"on the label in this country has about the same actual value as "giant economy size." It makes me think of buying bottled water in a restaurant in NYC. Ah, you may not understand that. NYC has some of the best water in the country coming out of the pipes. Wed Nov 21 10:12:55 -0800 2007 3144978 10743 yayadave 3 3147105 Two days ago, I purchased a bottle of water. The label clearly stated "0% Trans-fat!" "Organic," is along the same lines. The veggies were grown in dirt, that was not part of a nuclear waste dump, and fertilized by the manure of cattle, who were fed no hormones. The water contained "0% Trans-fat," and the workers, who harvested the produce, all wore Birkenstocks. What could be wrong with that? BTW, I think that this thread may have set a new record, and also may have outlived it usefulness. However, I could be wrong. Hunt Wed Nov 21 20:58:51 -0800 2007 3145612 11329 Bill Hunt 4 3147480 Maybe that "0% Trans-fat!" is why people order water in NYC restaurants in stead of drinking the tap water. Thu Nov 22 06:37:16 -0800 2007 3147105 10743 yayadave 2 3146931 here in the states, there are specific guidelines governing the labeling of organic products. there are four USDA-approved categories of organic labels: 1) 100% organic - may carry USDA organic seal 2) organic - at least 95% of content is organic by weight [excluding water and salt] and may carry the USDA organic seal 3) made with organic - at least 70% of content is organic and the front product panel may display the phrase "made with organic" followed by up to three specific ingredients [may not display USDA organic seal] 4) less than 70 % of content is organic and may list only those ingredients that are organic on the ingredient panel with no mention of organic on the main panel. [may not display USDA organic seal] yes, it's ridiculous. Wed Nov 21 18:56:51 -0800 2007 3144978 103920 goodhealthgourmet 1 3145355 Honestly, there are plenty of items in the long list that I don't like - but none that I would insist be removed from menus for good. I may be bored senseless by spinach and artichoke dip - but someone at the next table may adore it. I'm free to not order it, so why should I deny someone else a pleasure that I don't share? Wed Nov 21 09:03:04 -0800 2007 3130900 12205 sophie fox 2 3145362 Good point Sophie. I'm one who has never acquired the taste for flavored fussy java, so the idea of patronizing a Starbucks is unappealing to me & I opt to avoid them as preference; however, I have friends who do enjoy it & if we're out & about & their desire is to stop there, I usually order an iced tea & end up purchasing a CD with a good mix of artists (while their coffee concoction is being prepared), so it's not all that awful afterall. For the record, I love my Dean & Deluca Georgetown blend or for a to-go cup-of-joe, Dunkin Dounuts house - no artificial flavor or fuss ! Wed Nov 21 09:05:27 -0800 2007 3145355 124137 JayVaBeach 2 3146413 I say onward, because this post is definitely going to get these items retired! Call your congressman! If one person is offended by an item, such as spinach & artichoke dip, it should be outlawed or taxed! Wed Nov 21 14:41:09 -0800 2007 3145355 135619 Its Still Mooing 1 3146457 I nominate the use of raw red onions on just about every plate containing a salad, sandwich, or burger. Raw red onions almost never get eaten. It is the new parsley on resto plates, except parsley is far more edible. I suspect a giant conspiracy between the red onion growers and resto owners designed to pump up the demand for a product most people immediately set aside and never touch. Wed Nov 21 14:57:26 -0800 2007 3130900 12103 Greg B 2 3146463 Hmm I like the red onions in fact prefer them to others...guess that's what makes everyone different. Wed Nov 21 15:00:32 -0800 2007 3146457 97258 pickychicky1979 1 3146744 Bad Tomatos!! The pervasive, mealy tomato proxys that plague the average salad/sandwich all year long. These things are not only tastless but devoid of any nutritional value. This is especially annoying during the peak of tomato season and you get the same crap you get in February. I know retaurants like to control food costs, bur show a little pride! Wed Nov 21 17:11:34 -0800 2007 3130900 125379 GastronautMN 2 3146907 That reminds me of a funny story. Back in the days of Glasnost (1989?), there was a group of Armenians, engineers, I think, visiting Toronto in January or February. A local newspaper followed them around to get their comments. They loved department stores, but were disgusted by tomatoes. I think that they called them something like "red rocks". At that time, they were not wrong. Wed Nov 21 18:41:16 -0800 2007 3146744 91415 hungry_pangolin 3 3146969 Same era, when American cars were struggling to withstand a mandated 5-MPH- bumper collision without damage, our tomatoes had been genetically engineered to withstand the weight of 6 feet of tomatoes stacked above them in a truck or railroad car. A congresswoman who is suffiiciently "out of the game" that I will respect her desire for anonymity, had a beautiful comment. She said "In America, we should start driving our tomatoes." Wed Nov 21 19:24:58 -0800 2007 3146907 57170 Veggo 4 3147277 how "green" (ahem) is a biodegradable car?! you can also use it for nourishment. jicama wheels. Thu Nov 22 00:17:12 -0800 2007 3146969 105717 alkapal 4 3183627 ....not to mention our chickens had be metabolized to withstand the weight of forty other chickens plus cages on them, as the hurled down our interstates at 100MPH! Wed Dec 05 20:13:23 -0800 2007 3146969 146359 Deepster 1 3147742 1. I'm wondering just how much more flipping Pomegranate we have to endure. It's on and in everything now. I was at the store yesterday and found a pomegranate flavored beer! 2. Risotto......done to death. 3. Is it me, or does it seem that gnocchi is way to trendy for what it is.....? 4. Maybe it's just here in Texas and the Southwest...but not EVERYTHING has to have Chile and Lime on it. Thu Nov 22 09:36:09 -0800 2007 3130900 139350 BygTex 2 3147785 Trendy or not, I would be quite devastated it gnocchi and risotto were removed from menus. I am not much of a cook so I rely on restaurants to get my fix for these two items. I do agree about the pomegranate thing to an extent though. Some dishes where it is featured are quite good when they make sense, but it is so hot right now it seems they are throwing it in with EVERYTHING. Thu Nov 22 09:58:27 -0800 2007 3147742 82243 ArikaDawn 2 3148097 Boo hiss, BygTex. I love pomegranate, risotto, and gnocchi, although pomegranate beer strikes me (a beer lover) as absurd. Pomegranate was one of my first foodie memories. My mother bought me one at Christmas when I was 8 years old. It was very exotic - and expensive - at the time, and they strangest thing I had ever eaten. It was my food universe's big bang. I also remember helping to make gnocchi as a child. Good stuff like this, made properly, treated with respect, never go out of fashion. Or, at least, shouldn't. Thu Nov 22 13:39:19 -0800 2007 3147742 91415 hungry_pangolin 3 3148339 Don't get me wrong. It's not that I dislike gnocchi or risotto....I just get irritated when the gastronomic needle gets stuck in the groove. Everything in moderation, I say. Thu Nov 22 17:37:50 -0800 2007 3148097 139350 BygTex 2 3254983 That Pom beer is revolting! I drank it on a dare. Wed Jan 02 16:37:37 -0800 2008 3147742 152043 TampaAurora 1 3148112 agreeing with Hunt, above, this thread needs to be retired. no offense to anyone, but now it has turned into a likes/dislikes (and i have participated, too!). everyone agrees that if the food is done well, it is fine.. if not done well, that needs to go. thus, this is alkapal's fond farewell to this thread. RIP! Thu Nov 22 13:48:58 -0800 2007 3130900 105717 alkapal 2 3148226 couldn't have said it better myself. let's move on. Thu Nov 22 15:22:27 -0800 2007 3148112 103920 goodhealthgourmet 1 3148222 So glad you asked! It's not a dish, but I am so sick of basil I could scream! I don't like basil in my marinara sauce. I don't like chiffon of basil sprinkled on my eggplant parmigian. I don't like basil in my salsa, I don't like basil in my cream of tomato soup. I'm coming very close to the point where I HATE basil! I didn't used to. But now I'm finding myself using anything that's simply green in my home made pesto sauce just to get away from basil. I'm praying for a basil blight. Thu Nov 22 15:17:20 -0800 2007 3130900 112096 Caroline1 2 3150930 I can stomach Basil, but Cilantro (aka Coriander) on the otherhand I detest ! It literally causes nausea for me - I think that the flavor is dreadfully awful & it's unfortuante as I enjoy ethnic menus & it's commonly used in Asian, Latin & Middle Eastern cuisine. I try to refrain from reinvented a chef's method while eating out, but Cilantro is where I draw the line. If I think that it's in a dish, I request that the Chef omit it - pretty please ! Sat Nov 24 09:05:17 -0800 2007 3148222 124137 JayVaBeach 3 3151153 I don't know if you're aware, but it's suspected that an absolute repulsion towards cilantro is actually a genetic trait wherein the individual with this characteristic finds that cilantro generally has an unpleasant, soapy, dirty taste. Look up cilantro on Wikipedia for more information if you're curious. I wonder if the same is true for canola; I've seen a few people mention here that canola, to them, tastes like rancid fish. It doesn't taste like anything to me! Sat Nov 24 11:08:33 -0800 2007 3150930 75881 vorpal 4 3151282 thanks for the information about cilantro. i detest it as well. i can take it in salsa, a little bit. but in all other dishes, i omit it when possible. or reduce it significantly. so bitter and awful. Sat Nov 24 12:09:48 -0800 2007 3151153 141473 in_wonderment 5 3153503 While we're at going OT, I used to Loathe cilantro. When I travelled Thailand, it ruined a good number of dishes for me. However, I have overcome my hatred for cilantro, and can now enjoy it as a flavor that is an essential part of Thai cuisine... so -- there's hope! Sun Nov 25 14:23:20 -0800 2007 3151282 116513 linguafood 6 3153569 oh and one more item...i am done with cesar salad. if it's made well with quality ingredients then, no keep it. but i'm tired of a cesar with mass produced croutons and creamy cesar dressing that to me resembles more of a ranch dressing. Sun Nov 25 14:49:43 -0800 2007 3153503 17438 trolley 6 3155191 Same here. I used to think cilantro tasted like a mutant cross between Irish Spring soap and B.O., but I've gradually been able to up my dosage to some freshly chopped in guacamoles and salsas. Mon Nov 26 09:22:40 -0800 2007 3153503 12359 monkeyrotica 1 3182579 how about item names that need to be retired? "Carne Asada Steak." WTF?! Wed Dec 05 13:44:46 -0800 2007 3130900 135178 TSQ75 2 3198252 I agree. "Carne Asada (Steak)" would be a little more concise. Just kidding. Tue Dec 11 09:14:41 -0800 2007 3182579 77247 Romanmk 2 3478180 Shrimp Scampi Mon Mar 10 11:00:57 -0700 2008 3182579 24648 Sean 1 3182627 Field greens. Baby field greens. Restaurants seem to think that they have some pedigree that forgives boring presentation and dressings....too often, I think they're just blah. Wed Dec 05 13:56:55 -0800 2007 3130900 18755 howboy 2 3183587 Okay, not a menu item, but if I ever have to suffer this in a restaurant again it will be too @&*$-ng soon: Staff singing "Happy Birthday" to a customer, (especially in another language such as Italian but with off key, un-melodic voices that makes the song sound like a funeral dirge). Makes me want to cram my fork right into my eye. Over and over and over again. Wed Dec 05 19:55:09 -0800 2007 3182627 119816 MysticYoYo 3 3185581 I told my husband many years ago that arranging for restaurant staff to sing happy birthday to me is grounds for immediate divorce, if not execution. Fortunately, he feels precisely the same way. Thu Dec 06 13:04:14 -0800 2007 3183587 32586 revsharkie 1 3202071 shrimp Cocktail, I'd agree with, for some reason tuna tartare never is that great, why is it on every menu? spinach and artichoke dip for sure Wed Dec 12 11:38:02 -0800 2007 3130900 115731 mai_world 1 3254442 I love pork belly, but it just seems to be over exposed as the latest fad ingredient in high end restaurants, like truffles and uni. Wed Jan 02 14:07:43 -0800 2008 3130900 46671 notmartha 1 3254751 On my wish list, never having to read "cooked to perfection" again. Wed Jan 02 15:30:07 -0800 2008 3130900 51746 chowfamily 1 3254866 Third (fourth) for banning the term "martini" to describe any sugary-dessert drink that is served in a said glass to elevate its status to something pseudo-classy. Perhaps I am an elitist/purist whatever but I don't get the point of ordering pre dinner drinks from sugary, gastronomically irrelevant cocktail menus (most prevalent at chain restos). I know they are there to make more money; but why would one want to start their dinner with a white chocolate raspberry honey "martini"? Or why would anyone want a Mai Tai at an Italian restaurant? Well, unless they want to be smashed before their dessert. Wed Jan 02 16:04:41 -0800 2008 3130900 53259 emerilcantcook 2 3633050 dear my, YES. i hate hearing the word 'martini' in reference to a desert or something, just because they serve it in a martini glass! Sat Apr 26 22:23:06 -0700 2008 3254866 160193 CPunches 1 3255153 I agree with the fried calamari, overdone. However I last month I finally had some wonderful grilled whole calamari at Andreoli's in Scottsdale, OMG they were wonderful. A plate of them for $7.50. Wed Jan 02 17:27:14 -0800 2008 3130900 148886 duck833 1 3255290 Raspberry vinaigrette............. Wed Jan 02 18:08:43 -0800 2008 3130900 153184 im_nomad 2 3260922 big time. Fri Jan 04 10:36:52 -0800 2008 3255290 103418 cor 1 3255784 I had to laugh as I was reading this thread because I recently came across one of my husband's restaurant menus he wrote in the mid to late 1970s. A couple of things that come to mind on the "Appetizer" section were: Fried Cheese Sauteed Mushrooms Soups: French Onion Creme of Broccoli Under the Entrees: Stuffed Flounder Diet Plate: Hamburger patty with a side of cottage cheese I'll see if I can locate the menu but it was hilarious. Wed Jan 02 21:07:29 -0800 2008 3130900 115738 BlueHerons 2 3258971 On a side note: I never understood why that's considered a diet plate. Hamburgers, while not the devil, aren't particularly healthy, and most restaurants don't use lowfat cottage cheese. Now if it were a patty on salad, or cottage cheese with veggies, I would get it... Thu Jan 03 18:07:29 -0800 2008 3255784 10681 piccola 3 3263593 That was probably during the 1st incarnation of the Atkins Diet. Sat Jan 05 07:42:32 -0800 2008 3258971 135619 Its Still Mooing 4 3269088 Steak tartare was the "original" low-carb diet. I'll take Raw Meat Lucullus over a burger and cottage cheese any day. http://www.recipelink.com/mf/3/6702 Mon Jan 07 07:19:43 -0800 2008 3263593 12359 monkeyrotica 1 3452149 chipotle i mean 2-3 yrs ago we all knew the ingredient and used it, but then it became THE THING now it's chipotle everything . come on the next thing will be chipotle t/paper to add spice right to the end Sun Mar 02 11:41:08 -0800 2008 3130900 113619 foodperv 2 3478127 Boneless chicken wings Fried Mozzarella sticks Bloomin onion Mon Mar 10 10:47:28 -0700 2008 3452149 24648 Sean 2 3631786 chipotle tp "to add spice right to the end". Brilliant! Sat Apr 26 10:14:54 -0700 2008 3452149 105717 alkapal 2 4326872 I agree 100%. Chipotle anything ~~ begone Wed Jan 14 15:34:16 -0800 2009 3452149 109905 laliz 1 3633001 I think it is the dessert section that bothers me the most. Lava / Molten chocolate cake Flourless Chocolate cake Gelatin-spiked pudding that is passed off as Panna Cotta Non-flambe desserts served in skillet Chocolate Fantasy/Eruption/Explosion/ G-Spot Orgasm, whatever And last but not least MUD PIE!!!!! Why would I pay for vanilla ice cream pressed onto Oreo cookie crumbs? Then they try an make it fancy by putting it on a plate that is WAY too big (sometimes triangle shape with raised corners). And of course, it wouldn't be Mud Pie without the Jackson Pollock inspired mess of chocolate and caramel sauce sprayed everywhere!!! Any menu item with a title and a the "TM" trademark logo frightens me, Sat Apr 26 21:36:46 -0700 2008 3130900 22015 newJJD 1 3635252 Panini sandwiches. I've never heard of panini's before the pavillion's commercial, but now it seems like they're everywhere. And, to this day I haven't tasted a decent "panini". It's just a grilled flat, very little meat sandwich. A ripoff. Sun Apr 27 21:06:40 -0700 2008 3130900 154523 AndyGanil 2 5166138 That's the point. Small food. Small price. "Pan"= bread, "ino/ini" = diminutive. The Italian idea has it right - a small roll, some meat and maybe one or two other ingredients. Piled high in a window display. Doesn't have to be grilled - many are eaten cold (and designed as such). They're eaten in a couple of bites, washed down with an espresso and a water chaser. Not a sit-down two-hands sandwich. Once it got to the US, like most other things, the concept got perverted. Microwave panini? How helpless/stupid are we? Sun Nov 08 20:12:51 -0800 2009 3635252 24421 Panini Guy 1 3649333 IMHO I would have to say meatloaf. I would never ever order this in any restaurant. My husband has since he loves meatloaf and he has been disappointed over and over. I will eat my meatloaf. It is so easy to make why would you want to eat it out? I usually order something I don't make for us and then I enjoy it immensely. It is a treat to eat out and to me meatloaf is not a treat...lol Fri May 02 05:32:47 -0700 2008 3130900 180068 Smileelisa 1 4325600 it has been about 9 months since the last pots to this has anyone changed their minds i have not it seems since my last post to this topic there are more chipotle items on menus than b-4 Wed Jan 14 10:00:34 -0800 2009 3130900 113619 foodperv 1 4326913 I read this entire thread today for the first time. I agree that many items are “tired” or not done well, but many items mentioned are not anything I order anyway so I don’t mind them on the menu for other people. As stated earlier, the ubiquitous chipotle any and/or anything and ranch dressing for sure are waaaay overdone IMO. I swear America’s favorite meal is boneless skinless chicken breast; big hunk of undercooked broccoli; and a piece of too sweet cheesecake. Wed Jan 14 15:50:15 -0800 2009 3130900 109905 laliz 1 4336665 these two are not so much actual food items they are more terms used to descibe them heirloom and artisan i just saw a recipe in bon app mag called heirloom grits come on now Sun Jan 18 11:18:23 -0800 2009 3130900 113619 foodperv 1 4339629 Chicken Caesar salad, beef Caesar salad or any of the add-on Caesar salad variations. Mon Jan 19 14:33:04 -0800 2009 3130900 248284 taos 1 4344780 How about, if there's something on the menu I don't care for, or find trite/hackneyed/no longer fashionable, I just don't order it? Wed Jan 21 11:09:46 -0800 2009 3130900 227202 vtnewbie 1 5184133 Enough with the freakin' sliders on every freakin' menu!!! Sun Nov 15 17:44:39 -0800 2009 3130900 1121504 capicksnw 2 5184954 The slider thing is particularly irritating since I can't get the real thing from White Castle or Krystal in my area. Also, anything that's been "deconstructed." I'm not paying you to take my meal apart. If I wanted my meal "reimagined" in a "playful" way, I'd go to a grocery store and nail a rabbit to a yule log cross. Happy Easter! Mon Nov 16 06:10:23 -0800 2009 5184133 12359 monkeyrotica 1 5188795 I am sick of seeing sliders, tater tots and every new restaurant opening with a focus on small plates. If I wanted tater tots I'd go to the frozen section of my grocery store. Tue Nov 17 10:24:47 -0800 2009 3130900 18011 Jacey 1 5188845 Cupcakes!! Tue Nov 17 10:38:18 -0800 2009 3130900 210997 Sui_Mai 1 5189155 The term "house made". Tue Nov 17 11:58:28 -0800 2009 3130900 160201 ClockworkOrange 2 5189895 Curious - what would you say instead of "house made" to differentiate something (a dressing, baked good, whatever) from something that's pre-made or makes heavy use of pre-packaged ingredients? I ask this because at my place I use the term frequently so people know I'm not loading them up with preservatives and other nasties. Tue Nov 17 16:12:49 -0800 2009 5189155 24421 Panini Guy 3 5190358 i'm going to redo all the menus and instead of saying "house-made" i'll put: "not from sysco, usfoods or restaurant depot, not frozen, not canned, not mass-produced, not distributed outside of this establishment." i could also put the name(s) of the person who made each item, do you think that would be too much? Tue Nov 17 20:00:05 -0800 2009 5189895 46030 soupkitten 4 5190840 Loves it! 'Specially the names bit. Prolly a myth but I've heard that in Paris, at many butchers, you can get the name of the cow your meat is from. Wed Nov 18 05:39:02 -0800 2009 5190358 210997 Sui_Mai