[Sca-cooks] OT, OOP Since it is Pennsic I have a totally off-topic rant

David Walddon david at vastrepast.com
Sat Aug 6 13:36:35 PDT 2011

Did you complain to the establishment? 
Write a letter to the editor? 
Post something on your blog or on a review site? 

I agree this is getting out of hand. 

But it happens at the best of places. I had looked forward to Babbo for years. 
The service and food were mediocre. The wine was AWFUL! And when I said something the waiter reached for my glass, tasted it, said it was supposed to be that way and put it BACK on the table! 



Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com

On Aug 6, 2011, at 1:27 PM, Michael Gunter wrote:

> I am getting sick and tired of restaurants advertising something on their menu and not delivering
> what they say it is.
> A couple of weeks ago I went to a decent Italian restaurant where they had grilled sea bass with
> saffron risotto. That sounded great so I ordered it. What I got was a piece of fish with some yellow
> rice in a cup shape on the plate. Risotto does not hold its shape and is not long grain rice. They 
> just did a saffron rice and called it risotto in hopes none of their diners know the difference.
> Last night we went to what I'd hoped was a fairly fancy place for our anniversary. The place was
> a bit of a dump but the food looked good. My lady ordered a Steak au Pouivre with Shrimp Scampi.
> What she got was a NY Strip crusted in crushed black peppercorns and the "Shrimp Scampi" was
> broiled shrimp with some garlic. Her "Parmesian French Fries" turned out to be regular french fries
> with a light dusting of parmesian cheese.
> For those who may not know, steak au pouivre is usually a hangar (or onglet) steak dusted with
> pepper and served in a brandy cream sauce with green peppercorns. Shrimp Scampi is shrimp 
> in a butter garlic sauce and usually dusted with breadcrumbs broiled in a small casserole dish.
> Parmesian fries usually are lightly doused in a garlic butter sauce with parmesian and parsley.
> I kind of blame the "Food Network generation" for some of this. The soccer moms watch this and
> see risotto on a menu. Well they saw Anthony Bourdain have this in Italy so they have to have it, even
> though they might have no idea what he thell it is. That sweet Rachel Rey says that steak au poivre is
> "Yum-O" so they have to have it as well. And everyone just LOVES it when Red Lobster has their
> Shrimp Platter with 10 kinds of shrimp and the scampi is so delish! 
> The restaurant runs with it and takes the rubes for their cash. It goes back to the whole "the food business
> is far more interested in trendy marketing than real food" deal that seems pretty endemic lately. 
> Look at the fact that a high end butcher I visited last weekend was selling pork belly for $6.99 a pound
> and they told me they can't stock enough. Because all the top restaurants are now considering pork belly
> to be the next golden cow and so every soccer mom just HAS to make it at home. And the bacon fad
> has gotten to ridiculous extremes.  When I make bacon I go to the local Oriental market and pick it up
> for practically nothing. Heck, even Central Market sells it for just $1.50 a pound. 
> I still maintain that I can become a millionaire by selling my "Tuscan Chiplote Bacon Panini with East Asian Sauce"
> recipe to the right fast food distributer. I think that pretty much covers every catchphrase popular with
> the dining public at present.
> Growl
> Gunthar 		 	   		  
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