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Old 03-28-2006, 06:30 PM   #31
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City chicken...my mom made it for block parties when I was a kid. The knowledge of how it was made passed with her. I hadn't had it in almost 20 years, when (ironically enough, just a few weeks ago) I made a chicken recipe out of one of Ina Garten's cookbooks called something else, took one bite and
realized that I had just found it once more :P (the style was a bit different...my mom made them in cube form on skewers, Ina's versions are flattened breasts). Was so amazingly pleased at the discovery.

As to what you don't see served anymore...goulash comes immediately to mind. Pot roast is somewhat difficult to find (at least a good one). Stuffed shells (thank god). Porcupine meatballs (or any meatball for that matter).
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Old 03-29-2006, 11:34 AM   #32
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Quote:
Originally Posted by Constance
Sometimes, when we're particularly inspired, HB and I fix meals that you couldn't get in a restaurant, unless it was some very high-priced gourmet joint. I remember in particular a fresh venison tenderloin that we marinated, grilled to rare, and sliced into medallions.
I've never seen Dutch oven pot roast in a restaurant. I think that would be very difficult to prepare in quantity, and it's not something you could fix to order, either.
Where I work, we do a "Family Style" dinner every Wednesday. Today happens to be Prime Rib (last Wednesday of the month, going to be BUSY, especially serving Prime Rib).

Usually once a month we'll do a Pot Roast dinner. We don't actually use a dutch oven for it, though. We cook enough small roasts to feed a couple hundred people, and we cook it it by first browning, then simmering all the roasts in a Trunion (or Tilting) skillet. This is a huge piece of equipment, about 4 x 3 x 1.5'. With that much surface area, we can brown off all the roasts usually in 2 or 3 batches, deglaze with stock, then add the roasts back in and simmer until done. When those are done, we'll pull the roasts out and store them in 4" hotel pans (the big pans used for steam tables), and store those, wrapped, in a hot box until service. Well simmer some carrots in the juices in the tilt skillet, then strain those out and hold them in the same manner. Finally, we reduce the liquid, then tighten it into gravy. We serve this with mashed potatoes.

This way, we can cut the roasts to order when tickets come back. Leftover get used for different things, usually to feed the help.
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Old 03-29-2006, 04:40 PM   #33
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Quote:
Originally Posted by mish
I was biting my tongue, TG... but you dragged it out of me.

City Chicken:

a. Fear of going to the City

b. The original title for "Sex and the City"

c. Mudbug, help me think of the third.
sorry I'm late to the rescue, mish - here goes....more than one, I'm afraid:

fried chicken that earned an M.B.A.

recent female liberal arts undergraduate starting in the word processing pool at some big muckety-muck firm downtown
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