Reference Meals

[qhsdoitall]

I was just reminded that I have something called reference meals when I go to a new restaurant. There is one standard dish that I try for each type of restaurant to judge it by. This is what I get.

Chinese - Kung Pao Chicken
Japanese - Tonkatsu-don, Miso Soup and Salad
Italian - Veal Paremesan if it is on the menu with an order of garlic bread and a side of Angel Hair Pomodoro. Eggplant if Veal is not available.
Mexican - Beef Burrito with Rice & Beans for Dinner and Machaca, Rice & Beans for Breakfast with a small bowl of Posole
Indian - Lamb Curry, Chicken Tandoori, Samba & Idli and Nan
German - Rahmschnitzel ala Natural dazu hausgemachte Spatzle und Rotkohl
(Veal, noodles and red cabbage)
Tai - Pad See Ew
Korean - Bee Bim Bop
American - Prime Rib, Mashed Potatoes and Vegetable
Vietnamese - Vegetable Pho
Greek - Greek Salad and Lamb Shanks

OK, I am thoroughly hungry. :D

[Mottern Man]

Burrito???

I thought you said you know your Mexican food.:rolleyes:

[qhsdoitall]

Burrito???

I thought you said you know your Mexican food.:rolleyes:

:p I use that to judge the filling. I could have used Tamale, Chicken Mole, Chili Relleno, Pork Milanesa, Chili Verde, Enchiladas, Menudo or a bunch of other stuff. Plus, an assortment of fresh salsas. Nothing fancy. :D

[PalmettoB]

Hey, if they don't have queso flameado, they're just average! :rofl

[Mottern Man]

May 5th can't get here fast enough can it.:D

[qhsdoitall]

May 5th can't get here fast enough can it.:D

Got my case of dos equis beer and carne asada ready to go!

[Mottern Man]

Dos Equis XXX

Don't forget to add Tacate :drool :D

[St. Croix]

When I visit a new restaurant, I check the Men's room. It it isn't clean, I leave. That is the first reference point. If they pass that test, I check out the menu. If there is no Chicken Fried Steak, I still leave. :drool

St. Croix

[rick]

I sure hope I can find me a good

Enchirito

when I'm in Ensenada. ;)
Later, my peeps.

[moses]

When I visit a new restaurant, I check the Men's room. It it isn't clean, I leave. That is the first reference point. If they pass that test, I check out the menu. If there is no Chicken Fried Steak, I still leave. :drool

About half my favorite places would fail test number one....

-Mo

[qhsdoitall]

About half my favorite places would fail test number one....

-Mo

More than half I'd say. I make it a rule to never look too closely in the kitchen. :D

[St. Croix]

More than half I'd say. I make it a rule to never look too closely in the kitchen. :D

I spent 4 years in the food service business. You have to learn to forget...

St. Croix

[PalmettoB]

If there is no Chicken Fried Steak, I still leave. :drool

St. Croix
Yup. That would make me leave, too. I love a good chicken fried steak!

[MaduroMan_wcp]

When I visit a new restaurant, I check the Men's room. It it isn't clean, I leave. That is the first reference point. If they pass that test, I check out the menu. If there is no Chicken Fried Steak, I still leave. :drool

St. Croix


that is the fastest way to learn about a resturant...


CFS is the height of cullinary acheavment.....

[St. Croix]

that is the fastest way to learn about a resturant...


CFS is the height of cullinary acheavment.....

The fact that you know to say "CFS" says volumes about you! :D

Back in my college days, I would sometimes get a gig training waiters/waitresses for a local country club. At one point, they had hired 10 new staff members, three of whom were roommates from Alabama. I was teaching them the usual shorthand, i.e., CFS, CB for Cheeseburger and FF for french fries. When we got to the final day, I noticed they they were turning in orders with "BB" written on them. CFS w/BB. Ribeye w/BB, etc. I finally had to ask. "What the hell is "BB"?" I still laugh when I think about it. "Baked Botato".:rofl

St. Croix

[MaduroMan_wcp]

15 years as a trucker before I came off the road....I have eaten CFS in every state of the union but Alaska, Hawaii, Maine, Vermont, New Hampshire and Florida. the BEST CFS I ever had was in a little pissant truckstop off I 20 right before ya cross into Alabama :eatdrink020 . not to mention worked in cafes as everything from dishwasher to prep cook to grill cook.

[qhsdoitall]

So what would be a trucker reference meal besides CFS? Did someone give a "Southern" reference meal?

[MaduroMan_wcp]

biscuits and gravy, eggs, hash browns and coffee....the power breakfast of 15 hour days....

[qhsdoitall]

biscuits and gravy, eggs, hash browns and coffee....the power breakfast of 15 hour days....


Where's the Meat! Seriously, something's missing. I love what ya got but, but no meat? :D

[St. Croix]

I've never seen biscuits and gravy unless they were accompanied by sausage, either on the side or served in the gravy.

St. Croix

[Mottern Man]

I've never seen biscuits and gravy unless they were accompanied by sausage, either on the side or served in the gravy.

St. Croix
ARRRRRRRRRR Mate a lil SOS please. :D

[MaduroMan_wcp]

if there aint hunks of pork sausage floating in it, it aint true biskets n gravy but yankee food wanna be......

btw, ya all can't eat eggs without bacon, it's un-American!

[PalmettoB]

Southern Reference Meals:

Breakfast:
biscuits, ham or sausage, gravy, and most important, grits

Dinner/Lunch:
Tomato sandwich, pork barbeque sandwich, fried chicken or catfish, etc. (and sweet tea)

(OR, in most little diners, the cheeseburger plate)

Supper:
Fried Chicken or ham (the saltier, the better); or seafood (shrimp, flounder, catfish), collards, black-eyed peas, macaroni and cheese, more biscuits, sweet tea.

In other words, think Paula Deen, y'all. (Damn, I gotta get back to Savannah!)

[rick]

Grits:
Help me out with this one, Y'all.
Are grits supposed to have ANY flavor or
are they supposed to taste like sand ?
I am serious cause I've had them a few times and was not impressed. :confused:

[St. Croix]

Grits:
Help me out with this one, Y'all.
Are grits supposed to have ANY flavor or
are they supposed to taste like sand ?
I am serious cause I've had them a few times and was not impressed. :confused:

Did you forget the salt?

St. Croix

[moviemaniac]

additions:

Austrian:
1) Wiener Schnitzel mit Erdäpfel und Salat
2) Schweinsbraten mit Knödeln und Erdäpfeln

translation:
1) Viennese Schnitzel (pork) with taters and (green) salad
2) roast pork with dumplings and taters

Turkish:
- Kebap :D

[qhsdoitall]

additions:

Austrian:
1) Wiener Schnitzel mit Erdäpfel und Salat
2) Schweinsbraten mit Knödeln und Erdäpfeln

translation:
1) Viennese Schnitzel (pork) with taters and (green) salad
2) roast pork with dumplings and taters

Turkish:
- Kebap :D


Yum! My father-in-law would be all over these.

[qhsdoitall]

Grits:
Help me out with this one, Y'all.
Are grits supposed to have ANY flavor or
are they supposed to taste like sand ?
I am serious cause I've had them a few times and was not impressed. :confused:

Yes, they have flavor. I use these:

Bob's Red Mill Corn Grits - Polenta (http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=132)

I buy a lot of baking goods from them.



I have them with a little milk, butter and honey.

Breakfast Corn Grits

Ingredients:
5 cups Water
1 cup Corn Grits-Polenta (https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=132)
1/2 tsp Sea Salt (https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=346)
These are a Southern breakfast staple and are a great soluble-fiber alternative to oatmeal or your usual cereal. Serve them with eggs or on their own (sprinkled with toasted pumpkin or sunflower seeds).

In a heavy saucepan bring the water to a rolling boil. Stir grits into the boiling water and when water returns to the boil, reduce heat to a simmer. Cook over low heat for 15 to 20 minutes, stirring occasionally. When grits have thickened, remove from heat and let stand a few minutes to thicken more.

The longer they stand the thicker they get. Serve hot, with milk, brown sugar, maple syrup, toasted nuts or seeds, or your favorite jam.

Yield: serves 6


Basic Italian Polenta

Ingredients:
6 cups Water
1 tsp Sea Salt (https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=346)
2 cups Corn Grits-Polenta (https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=132)
3 Tb Butter
Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping.

Sauce: Any meat or tomato sauce that is intended to spoon onto pasta.

In a large, deep pan over high heat bring water and sea salt to a boil, gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.

Stir in butter, if you wish, and more salt if needed.

Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese.

Yield: serves 6-8

[PalmettoB]

Hmmm....polenta. The fancy I-talian kind.

This is all you need, Rick:

Quaker Quick Grits (Rich wouldn't feed instant grits to the horses!)
salt
butter
cheese is becoming an acceptable addition, but not to the purist (and I have seen folks crumble a little of their bacon in 'em, too.)

I don't know about all the honey, nuts, maple syrup/brown sugar, jams and the like. That might get you shot down here. :D

[St. Croix]

Why am I seeing visions of Joe Pesci? "My Cousin Vinny" has a great scene about grist. Well, two great scenes...one in the restaurant, and one in the courtroom!

St. Croix

[St. Croix]

Hmmm....polenta. The fancy I-talian kind.

This is all you need, Rick:

Quaker Quick Grits (Rich wouldn't feed instant grits to the horses!)
salt
butter
cheese is becoming an acceptable addition, but not to the purist (and I have seen folks crumble a little of their bacon in 'em, too.)

I don't know about all the honey, nuts, maple syrup/brown sugar, jams and the like. That might get you shot down here. :D

"no self respectin' southerner would use instant grits..."

St. Croix

[MaduroMan_wcp]

in NYC they call it Polenta and charge you $10 for it....

in Alabama they call it grits and charge you $1.25 for it...


so who is smarter, the yankee or the good ol boy?

[Michael]

in NYC they call it Polenta and charge you $10 for it....

in Alabama they call it grits and charge you $1.25 for it...


so who is smarter, the yankee or the good ol boy?

I guess it depends on whether he's buyin' or sellin'.

[Michael]

Grits:
Help me out with this one, Y'all.
Are grits supposed to have ANY flavor or
are they supposed to taste like sand ?
I am serious cause I've had them a few times and was not impressed. :confused:

Agreed! They taste like whatever you put on 'em. That's why they all have s&p and butter...otherwise, they taste like, well, nothin'. Certainly not trying to offend the southerners in the group, but I just never could understand the love - or why they MUST be served with my bacon and eggs.

Now, Q on the other hand...a TRUE southern delicacy! :drool

[Smedley]

Any greasy spoon that can't do a decent halibut and chips is a greasy spoon I avoid afterwards