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Carpaccio variations - Page 2

post #16 of 25
1/27/09 at 10:31pm
Quote:
Originally Posted by The Wayfarer View Post
Hyde Park's new venture, Eleven, does a lightly pan seared tuna carpaccio with shaved fennel that is pretty delicious.

the Hyde Park in London, or the one in Chicago?
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post #17 of 25
1/27/09 at 11:07pm
Quote:
Originally Posted by why View Post
Italian cuisine is generally free from bastardization like this. You just ruined my day.

What are you talking about? Italian cuisine is the most bastardized on the planet.
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post #18 of 25
1/27/09 at 11:07pm
Quote:
Originally Posted by wmmk View Post
the Hyde Park in London, or the one in Chicago?
Columbus. Eleven is Hyde Park's new concept cocktail lounge, which specializes in molecular gastronomy applied to mixology. They also offer some rather tasty small plates, such as the aforementioned tuna carpaccio. Another favorite of mine is the wild mushroom pizza with truffle oil and champagne grapes. From what I understand, Hyde intends on replicating Eleven in other locations as well. We just happened to get the first.
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post #19 of 25
1/27/09 at 11:09pm
Quote:
Originally Posted by grimslade View Post
What are you talking about? Italian cuisine is the most bastardized on the planet.

Whored, but not bastardized.
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post #20 of 25
1/27/09 at 11:09pm
Quote:
Originally Posted by Johnny_5 View Post
Traditionally, Carpaccio was just a raw beef dish. Now carpaccio is terminology for meat, vegetable, or fish that is sliced thinly but not necessarily uncooked.

This is true, but the word "carpaccio" is actually a person's name. It doesn't mean anything, so it's open to interpretation.
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post #21 of 25
1/27/09 at 11:10pm
Quote:
Originally Posted by why View Post
Whored, but not bastardized.

Italia alla Puttanesca
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post #22 of 25
1/28/09 at 3:15am
Quote:
Originally Posted by The Wayfarer View Post
Italia alla Puttanesca

Si il signor.
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post #23 of 25
1/28/09 at 4:15am
Scallops are lovely as carpaccio.
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post #24 of 25
1/28/09 at 10:26am
Quote:
Originally Posted by Alter View Post
Scallops are lovely as carpaccio.
For the love of all that is holy, at least use a red meat. You've got to be trolling me.
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post #25 of 25
1/29/09 at 3:05pm
I had a foi gras carpaccio in Paris. One of the most fun and decadent dishes I've ever had. It was not a torchon thinly sliced, it was actually the raw liver thinly sliced onto the plate.
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