Archive through September 10, 2001

Hey mofo, try this one. Another chef buddy of mine and I, as a joke, try to string together similar sounding ingredients. Not that this would ever get on a menu, but there is something about "Veal Scallopini on Blini with Porcini Linguine and Cippolini Crostini" that just makes me laugh. I really should seek help....

By Mofo1 (Mofo1) on Sunday, August 13, 2000 - 12:58 am: Edit

(miken) Sounds good to me. Wash it all down with a tahini martini.

By keatsy on Monday, August 14, 2000 - 11:22 pm: Edit

does anybody know of a recipe for green coffee sauce?

By DEVOchef on Thursday, September 21, 2000 - 10:15 pm: Edit

Whoa hello....reality check for the jealous folks....Chef Tubby made Commander's Palace what it is and went on to create more culinary trends than "blackened'...which I will agree is lame and kills the flavor of whatever is ruined underneath...and he's lost a lot of weight too

By boboo on Sunday, December 10, 2000 - 11:30 pm: Edit

shaddup

By Tyler on Friday, April 06, 2001 - 11:40 pm: Edit

It's always bothered me to use the words " with and " and " on a menu but I guess it's unavoidable. I firmly believe in being creative with your word choices and see it as a primary selling point for what your perticular establishment has to offer. Your menu sells your food and if your really lucky your waitstaff will help in the choices your customers make. " Homemade" and " Famous " are to always be avoided.

By chef rice on Thursday, April 26, 2001 - 01:11 am: Edit

What about going to a Five Star Five Diamond hotel, and eating at one of the fine dinning restaraunts and seeing "Free Range Veal" on the menu? I saw this, name of property will not be mentioned, and thought, "who would think of such a ridiculous name for veal." It's like putting avocados with Italian food. DOES NOT MAKE SENSE!!

By Garlicginger (Garlicginger) on Thursday, August 16, 2001 - 10:46 pm: Edit

When I see "pork parts" on a menu, I'm ready to
back out the door. Also "pork offal".....what
could be more awful than offal? Makes you
understand why euphomisms were used in the first
place. As a consumer, I just ask that you use
words I'm likely to have heard before, not words
which your little "in" crowd throws a

By Chefmanny (Chefmanny) on Friday, August 17, 2001 - 07:47 am: Edit

Sorry, our "in" crowd doesn't use those words either! school menu planners and chinese restaurtants do though.

By Chezhoo10gfy on Saturday, September 08, 2001 - 12:57 pm: Edit

Hey garlicginger -

Don't be too disappointed about not being in this particular "in" crowd. It ain't for everyone and it ain't that great being included. Membership usually entails 70+ hour work weeks, no holidays off, medieval working conditions, low pay, and limited opportunity for advancement. Also, 75% of your co-workers don't speak your language and on any given day you could be missing half your staff.
Its no wonder some of us are contemptuos of civilians (I'm sorry - "consumers") who think that the price of a plate of pasta entitles them carte-blanche criticism privledges. The recent food-renaissance in the U.S. has spawned legions of folks who are now food experts because they have "The Food Network" and subscribe to "Martha Stewart Living". Too much education without a good dose of reality is a dangerous thing. Kids graduating from CIA going into restaurants are now finding out just how much they didn't learn at Hyde Park. And if THOSE folks are out of their depth in a real-life working kitchen what sort of credibility do you think some customer with a B.A. in Marketing, critiqing the Nicoise salad to impress his boss at lunch, is gonna have with the chef?
Hey, I have enough brains to know that putting up the words "Pork Offal" isn't gonna draw a lot of orders. You have to know your audience. Thomas Keller can get away with "Pork Offal" because his customers are actually fairly knowledgable and they are comfortable with whatever he wants to feed them because they know it will be great. But that's someone at the apex of the game. If I'd put up "Pork Parts" or "Pork Offal" or "Head Cheese Board" I'd probably have half my customers disappear and the other half calling the Health Department. Its not the words so much as its who's standing behind them.

By TMarta on Sunday, September 09, 2001 - 07:11 pm: Edit

I'm in another universe. Here, we have to dumb-down the real names of dishes and use descriptive names, because the locals don't know much. I've been looking for words to use other than "homemade", (because that really doesn't make any sense), and God-forbid (!) "FROM SCRATCH". Anyone have anything I can use? Because everyone is bowled-away when they find out that we really make real food.

By Peachcreek (Peachcreek) on Sunday, September 09, 2001 - 08:13 pm: Edit

Crayfish Etouffee = Mudbugs in water gravy.

By Chefmanny (Chefmanny) on Sunday, September 09, 2001 - 08:44 pm: Edit

I liked the "Mother and Child Reunion" for a chicken omelette. Was that you P-creek?
How about:
*Pan Fried...anything
*Gravy...never sauce!
*Fried Green Tomatoes!!!
*Red Eye Gravy for Tom. Sauce
*Mommas' own...
*Made with local moonshine...
*Jack Daniel's...anything
*Roadkill Cafe (Diner) burger
*Possum chilli
*Cheese sauce on anything!!!
*SOS...chipped beef on cornbread, toast is too fancy!!!
*Welsch Rarebit w/ toast points....Toast w/ cheese dip! (Does anybody make that any more???)
*Rabbit Stew....Shredded Hare
*Duck anything...Mucky Duck
*Monkey hip soup...soup du jour! That's fancy now!
*Fried Ice Cream...serve on a bed of deep fat fryer oil!

By TMarta on Monday, September 10, 2001 - 05:27 pm: Edit

I may be in Ky., but I'm not in THAT kind of Ky. (Any Italian would understand that one.)
I'm an easy target for you, aren't I , Manny?
Most of the time even the locals rise to something better. The Brought-ins LOVE anything nice.
I admit to having to
learn to make Biscuits 'n Gravy when I got here, but I have improved on the recipe, and thank God, don't get asmany requests for it. WHEN I MOVE , (listening, God?), I will only make it when I have locals in my home...not often!

By Chefmanny (Chefmanny) on Monday, September 10, 2001 - 06:31 pm: Edit

That was not directed at you! I was just improvising on mudbugs in water gravy!!!
KY is great, I have a friend who lives here in FL from there and I know she misses it!
Do you go to the Derby T? I just made some mint juleps this weekend for the sister in law and us!!! hmmm they were yummy!!!
I have never been there, I want to though!