Walker: 1. Aspic

Is that pronounced "ass pick"?

I thought it was "ass peek".

chimp_ninja: Steak Diane sounds like it would be fine if it wasn't fried in butter.

It sounds pretty similar to chicken piccata.

.....it became half-baked Alaska after Palin became governor, amiright?

I briefly thought this would be a global warming thread.

I like sticking my dick in the Bananas Foster better.

Baked Alaska is alive, well and AWESOME at Antoine's Restaurant in New Orleans ! I wish I knew how to include a pic.

Walker: 1. Aspic

Is that pronounced "ass pick"?

I didn't think we could call them 'spics anymore.

Minimally Hairy Beer-Powered Simian: .....it became half-baked Alaska after Palin became governor, amiright?

No. Now take your troll chow and go back to the politics tab.

Many of these dishes can still be found. Steak Diane is really just a variation of the French classic filet de bœuf au poivre. I made this a few weeks back. Yum!!

white people problems

I make Steak Diane monthly.

I like steak Diane (butter+ steak is my version of heaven), but lobster thermidor is a serious waste of a lobster imho.

Nothing happened to them. Nothing 'happens' to any dish. The dish itself is what 'happens'. People have to make it and people aren't making these dishes happen anymore. Recipes don't get fired and write their memoirs.

I miss pineapple upside down cake,

I don't miss that "ambrosia" shiat...you know jello with salad and marshmellow.

I know of onely one resturant that still makes a chicken corden bleau.

I wish the "The Gallery of Regrettable Foods wasn't blocked at work.

/sigh.

iamrex: chimp_ninja: Don't do that to filet mignon.

I'm pretty sure that wasn't a filet in the pic. Also, filet mignons are often wrapped in bacon before cooking because they are so lean (and are lacking in flavor). Using butter to sear them would actually be fine. Just don't overcook!!

I've used a cast iron skillet, butter plus a high temp oil like avacado, and the big burner on the grill to get almost steakhouse quality sears on filets at home. Oh, and anyone who thinks filet lacks flavor is obviously overcooking it because a nice bloody filet with salt and pepper has as much flavor as any food.

Baked Alaska, Cherries Jubilee...bah. All desserts whither under the might of the undisputed King of all Desserts: Bananas Foster from Brennan's in New Orleans.

This is not an opinion. This is an incontrovertible fact that some people are simply ignorant of. They are to be pitied, not scorned.

Aspic? What's aspic?

unyon: pizen: Actually, now that I think about it, my wife's family's tomato aspic is just a little vodka away from being a bloody mary jello shot. Maybe I should suggest this improvement.

Good idea. Just remember, the vodka messes with the gelatin's setup. 50/50 water-to-vodka ratio. I would replace the standard celery garnish with something that carries it's own flavour, like pickled asparagus. Suspended in a vodka-tomato aspic, this has the makings of a modern classic.

/Canadian, so it goes without saying that our version would also have clam juice

I think I just threw up a little in my mouth
/also Canadian
//was force-fed aspics as a youngster

garandman1a: Minimally Hairy Beer-Powered Simian: .....it became half-baked Alaska after Palin became governor, amiright?

No. Now take your troll chow and go back to the politics tab.

Lighten up, Francis.

RocketRod: Hebjamn: Baked Alaska is alive, well and AWESOME at Antoine's Restaurant in New Orleans ! I wish I knew how to include a pic.

[img525.imageshack.us image 192x163]

Google is your friend. But it looks like a "Bombe Surprise".

Thanks ! BTW : IS RocketRod a Zappa reference?

The Gallery of Regrettable Food (new window) has a fantastic collection of vintage 30's-60's pictorial food recipes. Which were made all festive and "pop" proto-foodian, while being fundamentally stupid in hindsight.

Unusual things floating in jello (tomatoes?? seriously???) is a recurring theme. And the molded food concept tend to get reused for meats and things... liver pate from a jello mold.

2 grams: I don't miss that "ambrosia" shiat...you know jello with salad and marshmellow.

That's because you didn't have ambrosia. You had jello-fruit salad. Ambrosia is a mixture of citrus wedges, cherries, pineapple and coconut, macerated in sherry and fruit juices folded with whipped cream. Some people spike it with rum. If it's made right, it's delightful.

Agree about pineapple upside down cake. My grandmother's was fantastic.

unyon: pizen: Actually, now that I think about it, my wife's family's tomato aspic is just a little vodka away from being a bloody mary jello shot. Maybe I should suggest this improvement.

Good idea. Just remember, the vodka messes with the gelatin's setup. 50/50 water-to-vodka ratio. I would replace the standard celery garnish with something that carries it's own flavour, like pickled asparagus. Suspended in a vodka-tomato aspic, this has the makings of a modern classic.

/Canadian, so it goes without saying that our version would also have clam juice

OK, between poutine and the stuff mentioned in this post...I propose nuking Canada from orbit.

/gag

Made lobster thermidor years ago to impress the future in-laws.
It was farking amazing, but a load of prep work.
Did it in a tiny kitchen in graduate residence...and I mean tiny. Almost impossible to fit two people in at the same time.
(we also made our own wedding cake, traditional white three-tiered cake...also turned out great)
(Not a chef, but a biologist...still, cooking is a lot like lab work butthe reaction mixtures are much larger)

Have not made it since...

Hmmm, I make a crab dish that's like the Lobster Thermidor, but you know, with crabs, which are cheaper than lobsters. The problem is that there's never enough crab meat in a crab to fill the crab shell without bulking it up with eggs and breadcrumbs. If the crabs that day are particularly stingy and I don't want to end up with what is basically crab-flavored bread loaf baked in a shell, I have to add store-bought crab meat to the stuffing - which kind of defeats the whole point of the stuffed crab dish.

/White people problems.
//Not even white.

Aspic

Is that the same stuff (gel) in SPAM? looks it?

Thus proving multiple times how awesome Gordon Ramsay is.

You want healthy food? He's got that.
You want heart attacks on a plate, with an extra dose of flaming brandy? He's got that, too!

Soymilk: Hmmm, I make a crab dish that's like the Lobster Thermidor, but you know, with crabs, which are cheaper than lobsters. The problem is that there's never enough crab meat in a crab to fill the crab shell without bulking it up with eggs and breadcrumbs. If the crabs that day are particularly stingy and I don't want to end up with what is basically crab-flavored bread loaf baked in a shell, I have to add store-bought crab meat to the stuffing - which kind of defeats the whole point of the stuffed crab dish.

/White people problems.
//Not even white.

Just buy a couple of extra crabs.

robodog: I've used a cast iron skillet, butter plus a high temp oil like avacado, and the big burner on the grill to get almost steakhouse quality sears on filets at home. Oh, and anyone who thinks filet lacks flavor is obviously overcooking it because a nice bloody filet with salt and pepper has as much flavor as any food.

I actually think it's a shame to wrap high quality filet mignon in bacon. It overpowers the natural flavor.
Filet mignon lightly seasoned and seared in butter sounds fine.

As far as lacking flavor, I've had a lot of crappy filet mignons that aren't overcooked but are pretty bland. Assuming they were even real filet mignon. You don't always know with the shiat from the grocery store, or at some restaurants. Best to go to a reputable butcher or a quality steakhouse.

Hebjamn: Baked Alaska is alive, well and AWESOME at Antoine's Restaurant in New Orleans ! I wish I knew how to include a pic.

Can I get it at Antoine's of Flatbush?

/if that's obscure I'm gonna have a sad and go get pickled

I had a sauerbraten Aspic served at a cafeteria when I was in Hamburg. It was pretty good. They are certainly more tolerant of meat-jello in Germany but it is not nearly as popular as, say, Currywurst.

I also have a soft spot for Waldorf salad. I still see it occasionally on menus, but from what I understand it was a pretty big deal 50+ years ago.

But without aspic there wouldn't be head cheese, and head cheese is delicious. Screw you, it totally is.

meat0918: Sous Vide.

Sous vide hasn't even become a fad yet. There aren't even any decent "do it at home" kits that don't require moderate technical skill. And I actually don't see it ever landing on a list like this. It's not a dish, it's a method of heating. Essentially, it's a slightly-smarter slow-cooker.