[Live_to_cook]

Good point shroomgirl. Better yet, yank the stick and settle the goods down on a nice toasty round of cushy pita bread, or bit of jasmine rice for the sate...

[lynne]

I have to say I've gotten into nachos with a twist, there was a place here that did a really light chip with smoked salmon, chipotle cream cheese and the standard salmon toppings. Yummy and much lighter than your standard nacho.

Again, wings are good, but how 'bout something different than your standard hotwing? A tandoori spiced or oriental stcky wing or a parmesan garlic? People have gotten too focused on the "it has to be hot!" thing and there's not alot at your average restaurant to satisfy . So use your basics but accompany them with something a little calmer. There's a whole bunch of people out there that love food, love flavour and can't "stomach" the heat! (Bad I know, but I couldn't resist. Just look at the TV for one evening, you are inundated with ads for gastric reflux, heartburn upset stomachs, pepsid, tums...

[shroomgirl]

Really good onion rings...vidalla, mahi, 1016 whatever with a light buttermilk batter and blue cheese dressing (Harvest restaurant)
does a good job with those here.

Boudin blanc steamed....boy I sure miss a good boudin.

[Pete]

We make our own BBQ potato chips. Fry the chips then sprinkle them with our own BBQ spice. Best potato chips I have ever had. How about little empanadas or taquitos? Also check out the last year of Food Arts. They have run a number of articles on bar food recently.

Shroomgirl, I love fried morels! But the only way to fry them is seasoned, dredged in flour, and pan-fried in bacon fat. Try it, it's great!

[Nicko]

This topic has been moved to the Inside Scoop as it seems to be a better place for it.


------------------
Thanks,

Nicko
nicko@cheftalk.com

[Jim]

Bangers and Mashed!

Jim has the write idea with the bangers and mashed.I had a mid range bar and we sold a lot of the bangers .We also sold a lot of hot wings and mini cornish pasties.+
Good luck and hope you have a large range of beers


------------------

[cookM]

Originally posted by shroomgirl:
Really good onion rings...vidalla, mahi, 1016 whatever with a light buttermilk batter and blue cheese

Hey, shroomgirl, Enlighten me. What is 1016?
Thanks.

[shroomgirl]

Texas sweet onions....they are huge and that is the # designated when they were developed.
Texas 1016 like walla walla or vidalia

[chefjohnpaul]

We do artichoke hearts stuffed with pepperjack then breaded, fried, and served with a lime/cilantro aioli. Can't take it off the menu. Also crabcakes go well at the bar.

[Jim]

If anybody is interested, in this week's Restaurant Business Magazine, there is an article about the new trends in bar food (page 83).
Some highlights:
Roasted sardines, lemon aioli and dill
Brushetta
Fennel Crusted calamari
Pepper filled with shrimp and crab
Homemade potato chips with bleu cheese
Rice ball with peas and provolone (ehh??)
Sweet corn flan
Grilled eggplant with spinach
...anyhow, you get the idea.

[shroomgirl]

Pretty funky list ....what do you drink with eggplant and spinach or corn custard was it.......Lager just doesn't go that far.....
Who comes up with this stuff and why do they have to be weird about it?

[Jim]

I think sometimes, agree with me or not, that A LOT of cooking is done for the sake of being different.

[shroomgirl]

Jim I think your right it's like guess we NEED to do something different this year lets eat kohlrabi and snails Hey we can even serve it at the bar......

[Jim]

Shroomy,
Might make for an interesting topic on its own... "Innovation versus Insanity" or "Trendy versus Tradition".

[This message has been edited by Jim (edited September 28, 2000).]