Seconds On The Bile Anyone?

[lebelage]

So, having covered trends we hate in our areas lets get on the related topic:

Things that you really wish hadn't been SO FREAKIN' OVERDONE.

Because they really are good and you wish you could serve them with pride but just can't until the memory of overuse fades.

Moselle already mentioned a big one- wasabi mashed potatoes.
Not a whole lot is better than perfect wasabi mashed potatoes. I still make them at home quite a bit.

Truffle oil. Good stuff when used judiciously. Too bad people started dumping vast quantities of stuff they'd allowed to go rancid over EVERYTHING so they could charge a couple extra bucks.

Soups as shooters or in demitasse. When the skanky place down the street is offering a soup sampler of three little coffee cups full of doctored Campbells you know that you just gotta pull that schizzle of your own menu. You just gotta.

[Derek Cooks]

Every once in a very great while I will stumble upon a place that truly understands the principles and application of incredible hot wings...ohhhh, the bliss...

But the one that really, truly, freaking amazes me is the towering food syndrome. Food molded, piled, balanced, picked and spiked into this piece of "how the hell do I eat THAT!?!?" sculptured crap... Puhleaze! Give me some of that old time plating...

[lebelage]

Egad.
How I wish I could find a way to fit my hot wings into a menu with my fine dining.

A perfect hot wing may well be the most perfect of all things.

In fact, I think that's what I'm making Mel for din-din tomorrow.

[Bubba Shlub]

Send me some! With blue cheese dressing please.

[mark1]

Ditto on the hot wings, still have fond memories of an order of them in what I thought was a really unlikely place, a bar in Newport, Rhode Island, Molten hot and tasty. Never expected it that far east.
You can also add jalapeno poppers, a fave and hard to find.

[Harborwitch]

Can't remember where I saw it, but it was a chicken breast stuffed with blue cheese, pan fried and then sauced with the basic hot wing sauce, garnished with blue cheese crumbles and celery. Oh lordy is that good! We usually have it with grits and a nice salad.

I'll still have to take the risky step - mentioning the "salad". Darn near everywhere has one on the menu - and they are uniformly awful. Won't order one out any more - I'm tired of the crappy dressing and all the gruesome variations. At home with home made dressing it is a thing of beauty.

Oh oh oh Ranch dressing - in all of it's evil connotations. I do not want chipotle ranch, salsa ranch, wasabi ranch. Oh I'm not buying "our house Buttermilk ranch" - it's all supposed to be made with buttermilk! I know it all comes from that giant Sysco jar.

[bighead]

Creme Brulee
Flat Iron Steaks
Chilean Sea Bass

[cheztom]

Good list, Big


Also..

flourless chocolate cake
Chipotle peppers
Roasted Bell Pepper

[lobstergun1]

Pork belly. Something beautiful beaten to death.

[bighead]

I think pork and pork belly are just staring to get beaten to death. The head to tail era begins (again).

[bighead]

I was at a little restaurant last night that had on it's sign "Italian bistro and sushi". WTF? I had to go in.
I witnessed smoked paprika three times on the menu.
I had a beer and left.

[moselle]

"______ Three Ways"

[lebelage]

"menage a foie"