GatewayRedbirds.com

jim wrote:Steaks? What is that? They still serve those? I mean I could have tried the DIJON-FENNEL SEED CRUSTED PORK TENDERLOIN, but I don't know what Dijon-fennel seed is and I don't know that I would like anything crusted. Crusted sounds like you muffed it when you cooked it. Perhaps the PROSCIUTTO WRAPPED PORK TENDERLOIN? I prociutto bacon? I don't think so, and that's about all I want a pork tenderloin to be wrapped in. LEMON-GARLIC MARINATED FLAT IRON STEAK? What the hell is an iron steak? That sounds like the toughest part of the cow to me. Plus it comes with sundried tomato-oregano demi-glaçe, roasted cipollini onions, pesto mashed potatoes, baby spinach sauté - and I don't think I want any of that [expletive]. Demi-glace? Half frozen? I mean the hell does that mean?

This was advertised as serving fine American fair, yet I didn't see one Filet or one Ribeye or even one decent hamburger on the menu. And ALL of the restaurants are getting like this.

IMADreamer wrote:My butcher does marinating and prep on steak he sells so you just walk in tell him how many you want go home and cook it. It's the best steak I've ever had. Of course he sells them unprepped as well but why would I when it's barely more expensive.

As for fine dining, well I'm the guy that thinks Kraft singles are a splurge item so as you can imagine I don't do much of that. I stick to places like on that Dinners and Drives show with Guy what's his face. I like mom and pop greasy spoon type stuff.

haltz wrote:

Demi-glace? Half frozen? I mean the hell does that mean?

You speak French. Glace = glaze. It is veal stock and brown sauce (espagnole) of varying quality depending on if they actually take the time and expense to make it all in house. Prosciutto is salt-cured ham. Pancetta is salt-cured bacon. They are the traditional Italian preparations of preserving the thigh and belly of a pig before the advent of refrigeration. In the US, especially bacon, it is often smoked. Flat iron steak is the labrum, to put it in baseball terms, and it is a little tougher than some other parts of the cow, but there is a lot marbling and it has some nice flavor. If you marinate it well, cook it and slice it properly, it is delicious.

haltz wrote:

AWvsCBsteeeerike3 wrote:Damn, haltz, that's pretty similar to the way the chef, Aaron whalen, I worked for would prepare it. And, yes. It was amazing.

I think he was recently the chef at The Stable in Benton Park. I used to go there all the time when I lived close by and it was still open. I miss that place.

The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.

The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes.

jim wrote:

haltz wrote:

Demi-glace? Half frozen? I mean the hell does that mean?

You speak French. Glace = glaze. It is veal stock and brown sauce (espagnole) of varying quality depending on if they actually take the time and expense to make it all in house. Prosciutto is salt-cured ham. Pancetta is salt-cured bacon. They are the traditional Italian preparations of preserving the thigh and belly of a pig before the advent of refrigeration. In the US, especially bacon, it is often smoked. Flat iron steak is the labrum, to put it in baseball terms, and it is a little tougher than some other parts of the cow, but there is a lot marbling and it has some nice flavor. If you marinate it well, cook it and slice it properly, it is delicious.

No, it does not equal glaze. It's ice, or ice cream, or icy, or frozen. Demi is half ... so if it were under the desert section I would have guessed a half a bowl of ice cream. Since it wasn't, I had no idea what it was and was left to think of something cold or frozen. So they are pretending to speak French? That's even better.

I wish I had you as a waiter, you would see the look of absolute confusion on my face as I read this and helped me.