[Sca-cooks] Snow and Storms

[Phil Troy / G. Tacitus Adamantius]

On Dec 15, 2005, at 9:47 AM, Sue Clemenger wrote:

> So...what's in the "garbage plate"

http://en.wikipedia.org/wiki/Nick_Tahou_Hots

Be advised that the photo was clearly done by a skilled photographer  
working in conjunction with an experienced food stylist to showcase  
the dubious visual appeal. However, the page contains links to sites  
with photos showing plates more typical in appearance.

> or the tournedos Rossini ?

As I recall Tournedos Rossini was requested by the composer/conductor  
and the restaurant staff weren't too thrilled by the request, so they  
jokingly made a big show of serving it covered with a napkin, with  
the waiter carrying it behind his back like something particularly  
embarrassing. This method has become tradition in older, fine French  
restaurants (if they serve that type of food at all).

The actual dish is a sauteed tournedos steak (a beef filet steak  
smaller than a filet mignon) topped with a large slice of foie gras  
(not pate, the real, whole stuff), topped with a slice of black  
truffle. Usually served with some demiglaze variant such as Madeira  
demiglaze, or Sauce Bordelaise, etc.

I don't find it unattractive in the least, myself.

Adamantius

> Our local "eeuuuw" foods are "brains and eggs" at the Oxford cafe,  
> or the
> rocky mountqin oysters at the Testicle Festival held every Fall.   
> No, I have
> not eaten either one.
> --maire
>
> ----- Original Message -----
> From: "Phil Troy / G. Tacitus Adamantius"  
> <adamantius.magister at verizon.net>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Thursday, December 15, 2005 5:54 AM
> Subject: Re: [Sca-cooks] Snow and Storms
>
>
>>
>> On Dec 15, 2005, at 5:59 AM, Betsy Marshall wrote:
>>
>>> Had to Google this one, but...
>>> Gravy cheese fries?!?!
>>> Must be a regional thing
>>> Pyro (Mystified at best)
>>
>> I confess I'm with you on this one: not just gravy cheese fries, but
>> gravy COTTAGE cheese fries. My initial reaction is that food is
>> supposed to look like that _after_ leaving the stomach of a massively
>> drunk college student, not before entering it...
>>
>> But then one can't be too judgmental when there are things out there
>> like Nick Tahou Hots' Garbage Plate in Rochester, or even the quasi-
>> Ukrainian borscht I made the other day...
>>
>> An old adage says something to the effect of, it was a brave man that
>> tried the first oyster or lobster, but I can't help thinking some of
>> this stuff is conceived by people going for shock value first (or
>> possibly chemically-induced "munchies") and culinary virtue second --
>> in its day, tournedos Rossini was one such, reportedly served under a
>> napkin because it was deemed so repulsive to look at. Sometimes (as
>> in the case of the aforementioned tournedos) such dishes turn out to
>> be great.
>>
>> Adamantius
>
>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04