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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. sonick

    sonick Senior member

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    Don't know if it's been mentioned the past few pages, and I'm sure it has, but didn't Heston Blumenthal have a TV show exactly like this? I remember him creating exactly some kind of royal meal from medieval times.
     


  2. kwilkinson

    kwilkinson Having a Ball

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    It's the basic concept behind Next, except Next does cultural dishes rather than a single person's dishes.
     
    Last edited: Sep 8, 2011


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I think foodguy means doing it with traditional techniques, plating, etc.
     


  4. kwilkinson

    kwilkinson Having a Ball

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    I understand, and that is the concept behind Next. The whole idea started from when they were doing the one single Escoffier course in Alinea. And you remember that. It was purely classical, done exactly by the book and blah blah blah. If you look at the photos from their first Paris menu, it is very traditional.

    [​IMG]
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    [​IMG]
     
    Last edited: Sep 8, 2011


  5. otc

    otc Senior member

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    Combo is from an italian small plates place called Taverna 750 that opened up recently on halsted and cornelia...its a pretty good pizza and everything else on their menu has been good as well. I wouldn't say it is worth a trip just to visit, but if you are already in the neighborhood, it is a nice cheap spot.
     
    Last edited: Sep 8, 2011


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    That is very modernized, as was the Escoffier dish. Sous vide, plated, small portions, sauces without roux, etc. The Escoffier dish was great, and two of those look really good (the third looks like American cheese melting in the sun damn, you switched pics.)
     
    Last edited: Sep 8, 2011


  7. kwilkinson

    kwilkinson Having a Ball

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    You're wrong! I'm right. But yeah, I didn't think the first set of pics actually loaded correctly.
     


  8. foodguy

    foodguy Senior member

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    funny, along those same lines, i went out to a dinner last night where john sedlar (now rivera, playa, great cook), served only dishes from 30 years ago when he had st. estephe, one of the pioneer new american restaurants. surprisingly, the dishes held up really well. platings were definitely 80s (john was a big early proponent of the squeeze bottle), but the flavors were terrific. made me wonder why no one does salmon mousse anymore. fashion is a cruel mistress.
     


  9. GQgeek

    GQgeek Senior member

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    How is it an escoffier dish if it uses sauces without roux?

    When i think Escoffier, i think of really rich sauces as the hallmark of the dish. I can't imagine them placing any emphasis on plating back then. That's more of a modern obsession, no?
     


  10. foodguy

    foodguy Senior member

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    hmmm. no. nope. certainly not.
     


  11. Manton

    Manton RINO Dubiously Honored

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    Do you know of any sources where one can look at old platings? I've never come across any, but then again have never looked.
     


  12. foodguy

    foodguy Senior member

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    i've got the '61 Larousse beside my desk and it's chock full of them. unbelievably ornamental and for the most part pretty ghastly by modern standards. remember, this was the era of chaud-froid: paint a ham in white shiny paste, then decorate it with carrots, green onions, etc., carved to look like flower petals.
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    IIRC, it was much less plating and much more decorating platters to be served onto plates by very skilled captains and waiters. As foodguy said, super intricate stuff. I have some books with pics at home. Will check tonight.
     


  14. mordecai

    mordecai Immoderator

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    -M
     
    Last edited: Sep 8, 2011


  15. 7AD

    7AD Active Member

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    Hamburgers & chips /cliche
     


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