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I LOVE this! "Eight Most Overrated Ingredients" from Zagat
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
And this! "Ten Most Annoying Restaurant Trends"
http://www.zagat.com/buzz/the-10-most-annoying-restaurant-trends
http://www.zagat.com/buzz/the-10-most-annoying-restaurant-trends
melissa-dallas
Well-known member
They left off stacking items on the plate
I was so annoyed recently to get a beautifully cooked parmesan-crusted trout except that it was laid out over mashed potatoes and so the crispy crust was ruined everywhere it touched the potatoes and soggy. WHY, WHY, WHY?
I was so annoyed recently to get a beautifully cooked parmesan-crusted trout except that it was laid out over mashed potatoes and so the crispy crust was ruined everywhere it touched the potatoes and soggy. WHY, WHY, WHY?
melissa-dallas
Well-known member
Pomegranite everything should be on there too.
steve2-in-la
Well-known member
I'm sorry, you can never have enough porchetta. (Porchetta? Really?)
florisandy
Well-known member
Melissa, you're here already! That's very welcome news!
That was stupid to stack the fish on mashed taters. In my Wolfgang Puck cookbook, there's a recipe for fish stacked on crispy and chunkier bed of taters.
I love crispy salmon or trout skin.
That was stupid to stack the fish on mashed taters. In my Wolfgang Puck cookbook, there's a recipe for fish stacked on crispy and chunkier bed of taters.
I love crispy salmon or trout skin.
melissa-dallas
Well-known member
Since I don't feel awful but can't do anything for a week I am going to be rather bored.
florisandy
Well-known member
Time to get some Cap'n Crunch or whatever your favorite childhood cereal is
and join the breakfast club! Maybe some cartoons or good movies on the side?
Take good care of yourself Melissa.
and join the breakfast club! Maybe some cartoons or good movies on the side?
Take good care of yourself Melissa.
I am, regrettably, a Virgin Porchetta-ette. It has never crossed my lips, but my eyes see
it constantly on TV: food trucks dedicated to the Muse That is Pork; a NYC restaurant serving nothing but porchetta; David Rocco in the Tuscan hillside wrapping the pork bondage-style to be roasted then carried outside on a 4 ft. board and carved with juices dripping; children trapped as slave labor to collect the fennel pollen required for authentic seasoning. (Okay...I'm just messing with you there. I made up that last one.)
Living in the culinary wasteland that I do, I doubt I'll ever get to try it. But I see it every week on TV.
it constantly on TV: food trucks dedicated to the Muse That is Pork; a NYC restaurant serving nothing but porchetta; David Rocco in the Tuscan hillside wrapping the pork bondage-style to be roasted then carried outside on a 4 ft. board and carved with juices dripping; children trapped as slave labor to collect the fennel pollen required for authentic seasoning. (Okay...I'm just messing with you there. I made up that last one.)
Living in the culinary wasteland that I do, I doubt I'll ever get to try it. But I see it every week on TV.
steve2-in-la
Well-known member
Don't know why it seems so overexposed, maybe it's the TV. Fact is, porchetta is one of those fab
ulously authentic foods from Italy. It's really more of a standard than a fad. If you like roasted pork, it's an absolute must-have and you'll crave it forevermore.
One of the reasons you may only see it on TV is that it is time-consuming and labor-intensive to make. Not necessarily something you'd make for less than a dozen folks or so but you could say the same for a whole-hog or suckling pig (Why am I fixating on puerco?)
I think if you go by TV over-exposure, next on the chopping block would be barbecue but who wants to forgo barbecue?
ulously authentic foods from Italy. It's really more of a standard than a fad. If you like roasted pork, it's an absolute must-have and you'll crave it forevermore.
One of the reasons you may only see it on TV is that it is time-consuming and labor-intensive to make. Not necessarily something you'd make for less than a dozen folks or so but you could say the same for a whole-hog or suckling pig (Why am I fixating on puerco?)
I think if you go by TV over-exposure, next on the chopping block would be barbecue but who wants to forgo barbecue?
steve2-in-la
Well-known member
Barb, I'm surprised. I'm NEVER disappointed when it's bacon.