[foodnfoto]

I'm interested in knowing which dishes that, in your view, have become redundant, overdone, offered everywhere, ubiquitous and generally so tired that they should just go away for 10 years or so.

My favorites that I just cannot face anymore:
Crudite
Baked Brie
Penne alla Vodka
Caesar Salad (done terribly most of the time)
Grilled Chicken (Caesar) Salad (just an excuse to get rid of yesterday's overcooked chicken breast)

[Ma Facon]

Foams, Liquid nitrogen, Processed cheese, etc... Keep it real then keep it forever.

[kuan]

Tilapia. Kobe boogers.

[boar_d_laze]

Agree on Penne alla Vodka -- last refuge of the pretentious "Continental" restaurant.

Agree on Kobe boogers -- kind of misses the point of burgers, neh?

Agree on Baked Brie

Agree on Caesar Salad with foreign objects and bad Caesar Salad

Disagree on Caesar done right -- (have great recipe and procedure if you want it)

Disagree on crudite -- it's only celery on ice, what did it ever do to you. Besides, in late middle age, I still like sticking the olives on my fingers.

Let me add:

'tinis -- look if you want a girlie drink, get one with lots of fruit and umbrellas and stuff. And more power to you. Somethings are sacred, the martini among them.

huge plates with lots of "negative space."

ABTs (but God help me, I love them)

Buffalo wings prepared in any other way than the right way (no breading - tossed in hot sauce), and Buffalo wings dipped directly in blue cheese dressing.

Wraps

Seared ahi with anything else -- especially salad

Portobello Mushrooms -- they're just regular ol' criminis gone wild, ferevvinz sake

Polenta -- when grits are indicated

Chicken breast instead of veal -- at least give me the thigh or learn to cook the breast without drying it out, dammit!

Weird rolls in sushi restaurants -- if you don't like Japanese food, don't go to Japanese restaurants.

[kuan]

Originally Posted by boar_d_laze

Weird rolls in sushi restaurants -- if you don't like Japanese food, don't go to Japanese restaurants.

Philadelphia rolls. Cream cheese?!??!? For goodness sake! There are some people who actually llke those? Guess it's like the cream cheese filled wonton, or "crab rangoons" right? Another thing that needs to just go away.

[foodnfoto]

Love your posts guys
I'm so glad someone agrees with me on Penne alla Vodka

As far as crudite-having been a hotel chef and caterer it just seemed like every blessed party had to have that d****d raw veggies and some bland dip -often spinach dip made with nasty frozen spinach. Now, every gathering I go to has the same thing. Really, who eats raw broccoli, cauliflower and yellow squash? Yuck.
Besides, that dip always has a way of ending up on my shirt.

I love Caesar Salad, but only when I make it with fresh garlic, lemon, a coddled egg, anchovies EV olive oil, Reggiano and CRISP, COLD, DRY AND TORN ROMAINE lettuce. Done without any and all of the above it's just not worth eating-or even looking at.
BDL-I'd love to have your recipe.

[MattFin]

I agree with much of what is mentioned here. Though I will say that as an Italian chef, even though it is not a traditional Italian dish, Penne alla Vodka can be great. But it is VERY rarely done well, so I would not be weeping for its departure.

I cannot agree enough with the sentiments for foams and liquid nitrogen and so forth to go away. Along those lines, "dusts", "floaters" and "aromatherapies" also need to vanish.

But the thing that I am so sick of seeing everywhere right now is: truffles. Sure, they are nice, but i have actually seen restaurants that will add truffles to ANY dish for an extra charge. Doesn't matter if they go with what is on the plate, they are just willing to throw them on anywhere simply because they are en vogue right now. Just like sundried tomatoes were all the rage in the early 90's, truffles seem to be annoyingly ubiquitous right now, and I can't wait for them to fade back into their proper place in the culinary world.

[chrose]

I too agree with all the above and would add "Chicken French", "artichokes French" etc. I thought that went out in the 70's but you see it on every freaking menu up here in Upstate, NY!
(Oh and Garbage plates!) Keep them in the garbage.

[deltadoc]

Spaghetti and meatballs
Spaghetti and meat sauce
Shrimp cocktail (they're always smelly)
French Onion Soup
Day old crusty bread (it breaks my crowns)
American Cheese
Processed foods of every type

doc

[Suzanne]

I've also got to stick up for crudités. Sometimes that's the only edible thing on the table. Not interesting, not fun, but at least they don't have a zillion calories and do have some redeeming qualities, as opposed to, say Crab Rangoon (hey, Kuan, I typed that one before I saw your whole post. Great minds, eh? ).

And a GOOD shrimp cocktail -- head- and shell-on, perfectly fresh, and not overcooked -- can be a thing of beauty. In fact, many of the things people have mentioned can be. But not in their done-on-the-cheap versions. (Caesar yes; chicken Caesar )

'tinis -- look if you want a girlie drink, get one with lots of fruit and umbrellas and stuff. And more power to you. Somethings are sacred, the martini among them.

boar_de_laze, I LOVE YOU.!!!!!!!!!!!!!!!!!!!!! But, um, what does ABT stand for?

[boar_d_laze]

ABT = Atomic Buffalo T*rd = Jalapeno, wrapped with bacon, stuffed with cheese, and "barbecued" with indirect heat. Good, but done to death among a certain identity group.

BDL

[OregonYeti]

Huge drinks made with espresso, that are more like a sweet milk drink. I love an 8 oz. cup with a couple shots of espresso and some foamed milk.

[cinnamon]

what about micro salads?or cress? everyone seems to be using them now and just getting boring, a could-be-better salad before, now with the micro leaves is kind of special,.
they r nice and full of flavour, dont get me wrong, but it has lost its point

at least thats whats happenin in london now

[Clove]

Creme brulee
Tiramisu

[Ma Facon]

Any pasta with a slab of protien on top, Sliced or not. How rude.