or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Dishes that Should Just Go Away for Awhile?
New Posts  All Forums:Forum Nav:

Dishes that Should Just Go Away for Awhile? - Page 2

post #31 of 80
so funny reading through this thread......if a classic is done well it's golden, when it's bastardized it's worthless.

I made crab rangoons with blue crab claw meat last Monday, 1-1 ratio with cream cheese, some scallions, granulated garlic (Penzeys).....they were tasty.

Over cooked meat is gross. How about frozen fries? or worse yet frozen onion rings.....
Seasonal veg....cauliflower, carrots, broccoli......please please just leave it off the plate

I'm not a ratatouille fan, just don't care for it.....though caponata is a favorite

RANCH DRESSING....my gosh what did we ever do without bottled white glop?!!! how did children ever eat vegetables without it.

what chaffs me is vitamins in water or "feeling good shtuff" in % chocolates....what the heck?!!!! how stupid do I look?
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #32 of 80
okay, i dine out with my kids cause i love them and they have to eat too.

please do away with the classic children's menu.

Just when i think my little one will go for a tasty meal he sees chicken fingers and fries or burger and fries or bad mac n cheese..... i don't make that stuff at home so he wants it.

his friends look at him cross eyed when he talks about eating real food.

they are all hooked on the junk too.:eek:

why not just offer smaller plates of real food to the little ones?
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #33 of 80
Alfredo, an American travesty

Anything made with so called demi glace out of a can

Poorly made mashed potatos
post #34 of 80
I don't understand the idea behind sugared, flavored water promoted as sports, power, or fitness water. It detracts from the whole purpose of drinking good, clean water.

shel
post #35 of 80
OregonYeti, "wedge" salads are coming back, at least at steakhouses around here. They're draped in gobs of blue cheese dressing. I have to admit I like them- they're a guilty pleasure for me. :rolleyes:

I agree that foods like French onion soup and Caesar salad are tiresome when they aren't made correctly. This goes for Eggs Benedict that come with a cheese sauce rather than hollandaise. This dish is a favorite when I eat breakfast out, but it's really hard to find it made correctly. On occasion I've resorted to asking for a taste of the sauce before ordering, but it's not usually worth the trouble of getting on the server's wrong side.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #36 of 80
You can use my FIL's phrase. I may look stupid but I'm not dumb. :D

Disagree with Clove on the creme brule and tiramisu. There's only one way thing that melts that way in your mouth, and that is cream. Creme brule the next best thing to eating buttercream.

And tiramisu. What's not to like about mascarpone mixed with pastry cream? Cummon now. Tiramisu and creme brule are classics.

The blooming onion. Now that, is something that needs to go away.
post #37 of 80
Garlic mashed potatoes.

Dishes made with tons of garlic or salt to cover the poor quality of the vegetable.

Yes, I could live without those.
post #38 of 80
Seems like we have the exact same tastes and stances on the above! What's worse is when you can tell the hollandaise was made from a powder packet.
post #39 of 80
Hey that wedge salad is awesome man. :) Save some and dump the dressing on your steak.

Bleu cheese and tomatoes. Why is that so good?
post #40 of 80
I'm adding a whole genre of dishes. Steakhouse chains? I can live without them.

Fine-dining icon Mary Elaine's to become steakhouse
By Howard Seftel
The Arizona Republic
Mar. 11, 2008 09:18 AM

The Phoenician is announcing today that fine-dining icon Mary Elaine’s will be turning into J&G Steakhouse next October.

... ...
For two decades, Mary Elaine’s has been a temple of ultra-luxury dining, where tuxedoed staff brought Madame a little stool to rest her purse, so it wouldn’t touch the floor. Two of the restaurant’s chefs, Alessandro Stratta and Bradford Thompson, won James Beard Awards.

... ...
Marriott Camelback Inn has shuttered the Chaparral room, replacing it with BLT Steakhouse. The Marquesa at the Fairmont Scottsdale Princess has turned into Bourbon Steak
post #41 of 80

so what a kobi boogers

:roll::roll::roll::roll::roll:

I agree with ditching the slabs of meat on top of pasta, if your going to put meat with pasta mix it through make it tasty

nachos as bar food
garlic mash........ been done to death
heavily salted hot chips (french fries) never have been a good thing bleeccckk

chocolate fudge cake seems to be on so many menus


Asian flavours are very popular here at the moment and very refreshing
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #42 of 80
I confess that I'm a chocoholic . . . .
post #43 of 80
I had prime rib with horseradish sauce (could have used more horse), baked potato and an iceberg blue cheese salad last night. Was wonderful.....
interesting place, just a neighborhood corner joint, heavily smokey bar..nothing fruffy, nor ecologically green, nor locally sourced (other than the old school menu)......weekly Tuesday night special for $17.25 was 12 of prime rib, salad, side. gave it a whorl.....was good....really good. Did not go for the garlic cheese bread but thought about it briefly.

I'll go back to my statement of, if a classic is done well it's golden.....poor attempts just give it a bad name. Remember Paul Prudhomme's blackened red fish....oh my gosh, a couple years later when every tiny town blackened protein just to be Cajun Cool.....now that was something to disparage.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #44 of 80
all things atkins!..don't these people know he died of an enlarged heart? gimme a break! how can eating a pound of bacon at a sitting be good for you? and a steak at every meal? pleeze!! had a customer who wanted a grilled burger on top of his caesar salad the other night..boy i fought it, but he won out..who says the customer is always right?! all that blood and juice running into a beautifuly made ceasar salad..and yes, i do disagree about getting rid of the ceasar..done well, they are perfect..but, i could lose frisee and not ever even miss it..sort of like chewing on a beard to me...and can you believe that there are still people making jello mold salads? you know the kind with cottage cheese and fruit in it..and they are proud to share their recipe if you like! i don't want to eat anything that wiggles and jiggles,,sure there's a ton more, but gotta go to work..later
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #45 of 80
Refried beans and spanish rice that fill your plates at the texmex restaurants. There's gotta be something else.
post #46 of 80
Thread Starter 
I love all these posts!
It's clear that many originally terrific dishes are just being done to death!

One other thing, while not technically a food item, that just needs to be put on the shelf for a while is....

Anthony Bourdain!

Jeesh! this guy is everywhere! He's bordering on Rachel Ray's ubiquitousness! His face will be showing up on cracker boxes before too long, I assure you.

In addition, how many disgusting things does he have to put in his mouth before we all agree that he will eat any blessed thing in the world.
Here, Tony, I've got some NC Red Clay Ice Cream for you. Have a bowl full!

The way he just dismisses everything he doesn't agree with out of hand sets my nerves on edge.
In other words, " Tony who died and made your tongue the ultimate arbiter of good cooking? Especially since you are perfectly fine with eating a bull's penis?'"

Bleacch!:eek:

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #47 of 80
If anybody gets their (formerly said as "his or her") picture on a cereal box, you know they're either lost or taking steroids or a cartoon character.
post #48 of 80

ohhh i am too

but when i go out to dinner i tend to go for something different
it just seems like on 90% of restaurant menus there is chocolate fudge cake ,and its not often that you find its actually made on site, I do a bit of cake deco stuff and lots of baking so i see chocolate cake regularlly maybe thats why i find if i see it in restaurants i pass it by as well as the other reasons stated above
give me a great creme caramel any day ...... in fact if i see creme caramel on the menu, i dont actually see any other desserts:smiles: its not seen that often here these days, back in the 80s it was on every menu
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #49 of 80
In Corvallis, my favorite restaurant has "chocolate espresso cheesecake".

It's a chocolate cookie crust, with a chocolate and coffee cream cheese filling, a thick layer of caramel on it, a roasted coffee bean on top for looks and crunchies, then a dollop of whipped cream. My absolute favorite dessert. The only thing I can think of that would make it better is some form of raspberries.
post #50 of 80
oh I love you all!

add me to the committee to abolish foam, tilapia, penne alla vodka - I'll throw penne in general too, ... boar de laze mentioned portobellos, big pet peeve is also seeing everyone call them Portabella, etc.... nails on the chalkboard. Oh yeah on the baked brie, cringe.

Tilapia is so ubiquitous 'cause it's cheap farmed garbage-eater fish -- NASA has chosen tilapia to use in their research program that is trying to develop longer sustaining space living: tilapia are such garbage eater fish that they can feed the sh-t of the astronauts to the tilapia then feed their sh-t back to them in the fish flesh. Seriously. Hopefully that'll talk a few into taking it off the menu...

I feel fortunate that I haven't encountered some of these abominations, like Philadelphia roll sushi, or pasta with a slab, but I did encounter a place that served risotto with a tomato sauce pasta right beside it -- risotto served improperly and in a cheesy fashion is a pet peeve. Good risotto at home with the fungi selvatici is another story... But seafood risotto with parmigian all over it, risotto as side dish to competing interests, all that... nails on the chalkboard. Risotto is being abused daily in the restaurants of America!

Crudites... depends totally on the crudites, everyone should experience crudites as on the terrace of the Colombe d'Or -- anyone been there?

Deltadoc, I have no issues with spaghetti and meatballs, and good spaghetti and meatballs should never go away, ditto French Onion Soup (especially if there's Gruyere involved). I have no issues with good honest food, I think the pretentious is more likely to irk me.


OK, I'm adding PANNA COTTA! (ducks and hides from KYH;))

Adding Molten chocolate cakes. VILE!

I'm also so "over" the whole molecular thing, and it hasn't even run its course.

And food as a "shooter" is just lame and overdone and I would be glad to see those go away too.

Gosh she is a crotchety old food curmudgeon.:smoking:

Embellished/enhanced food products taking over more of the grocery shelves and making people think they're eating healthfully, like Omega-3 yogurt... also a pet peeve.

OK, the biggest one for me is... INDUSTRIALLY PRODUCED PARBAKED BREADS BEING CALLED ARTISAN BREADS. Foul tasting, godawful, fraudulent bread.

Also gotta say before I climb off my soapbox, that lately I've seen way too much foie gras. Foie gras everything, everywhere, enough! Yes Anneke, I've seen Foie Gras Poutine!!

Ah, that was like therapy, vent vent vent!!!

boar d laze, I'm also a fan of the right caesar, so I'd also be happy if you want to share that.

I promise to not put shrimp on it.
post #51 of 80
I think the operative word here is "good". Haven't had "good" spaghetti and meatballs since last I made them myself.

doc
post #52 of 80

now that seriously sounds great

blast now i have to go wipe off the keyboard as i just drooled all over it:lol::lol:
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #53 of 80
Every dish that instantly popped into my mind when I saw the title of this thread has been mentioned now except this one: Blue cheese-crusted filet mignon. Blue cheese-crusted steak, period.
Vera
Reply
Vera
Reply
post #54 of 80
ceasar salad.
post #55 of 80
i love a nice steak topped with a good blue mmmmmmm yummm
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #56 of 80
Great post.

My additions:

Orange cheese - ugh

Tofu shaped into forms in an attempt to hide the fact that it's tofu (very popular here in CO)

Breakfast burritios - almost the only breakfast food available at coffee shops in ski towns.

Raw food - I respect any lifestyle change or diet decision, although I'm not buying into the "raw" hype.
post #57 of 80

My two cents

Coffee shops that individually wrap and sell Costco muffins instead of making their own or buying from a real bakery. $3 for a preservative-laden muffin that I can go to Costco and buy a dozen of for $6??? Come on!


Appetizers (or any other foods) that were obviously pre-made and frozen until the moment that some teenager playing dress-up as a chef threw them in a deep fryer. Jalapeno poppers, for one. Mozzarella sticks, for another. If I want deep-fried, previously frozen, chemically "enhanced" sh**, I'll go to Jack in the Box. If you're going to make crunchy, deep-fried stuff, at least make it yourself so it tastes like food!
For the best cakes in Spokane (and all the "weird" designs that other bakers won't do) visit www.cakes-by-sarah.com !
Reply
For the best cakes in Spokane (and all the "weird" designs that other bakers won't do) visit www.cakes-by-sarah.com !
Reply
post #58 of 80
I hear you.
I ordered poppers from a family owned Mexican restaurant, on the recommendation of my former Chef.
They were incredible.
Roasted, stuffed, battered and fried, all on premises.
Just incredible.
Have had them many times since, and it's always a roll of the dice as to how hot they will be.
Based on that first experience, I went to another, different, family owned Mexican restaurant, and ordered the poppers.
So disappointing to see the standard cream cheese popper bar food.
Those things are so overdone.
I agree, except in a bar/brewery setting, they need to go.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #59 of 80
All the mini hamburger things that are popping up on menus.
post #60 of 80
And yet, for me, that's one of the most disgusting food combinations there is - ruins the cheese and the meat. Cheese on meat or fish - I just don't get it. It always amazes me how different people can be :smiles:
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Dishes that Should Just Go Away for Awhile?