Voice in the wilderness

Dolsot bibimbap would not be the same without an easy over fried egg stirred into the mix.

So, I'm gonna have to also say that this statement is demonstrably false.

I'll throw in Caffe Classico's huevos fritos al caballos as further evidence of this Truth.

How is this prepared?

I am seriously jonesing for some "real" huevos rancheros like they prepare out west, with the corn tortilla, the beans, and the over easy eggs on top. A recent trip to Santa Fe did nothing to slack this desire.

So, is this dish at Caffe Classico similar to that?

The scrambled egg versions in these parts do not tempt at all.

[Robin Garr]

So, is this dish at Caffe Classico similar to that?

Naw, it's something completely different - an Argentine dish, crisp Belgian-style frites tossed with a tangy tomato vinaigrette and topped with two soft-fried eggs.

Goofy Pizzas (e.g. "Hot Brown Pizza", etc, etc)

Steve,

Does that include the "Steve" Pizza at Coals???

Deb

Nooooooo....That's gonna be a great pizza. I can feel it in my bones.

As long as it doesn't fall off your bones, we'll be in good shape

-Pete

Dislikes:
I agree with the opening post about steakhouses. I don't see the appeal at all. It seems so limiting and outdated.

I know this will ruffles some feathers as a few people here are musicians, so that being said I am sorry... But I am not a fan of live music in a restaurant.

Likes;
Reinventions of "classic" dishes. I love to be surprised by flavors, presentation, and/or techniques. I don't understand why people get disappointed that X place's dish is not the same or what you expected, if the food is good who cares what it is called? If you want predictability go to O'charleys

likes > dislikes...
-white wine that isnt super cold
-sharing food/conversation w/strangers
-eating w/my hands
-medium rare hamburgers
-shot of mezcal poured over a slice of chocolate cake
-discarding menus and being surprised
-fish sauce/sriracha on damn near anything
-slice of sharp cheddar on a slice of apple pie
-bird livers and sweetbreads



dislikes>likes...
-molecular gastronomy when used as a gimmick that doesnt elevate the dish
-overcooked soft brussel sprouts
-i love engaging servers for opinions and info, but dont like when they are obtrusive and overly talkative when im just trying eat and do my crossword puzzle
-sensory overload...crazy lights, colors, music, 10 page menus, etc
-ketchup on french fries
-poorly concocted old-fashioneds
-filling up on bread just because its on the table
-derby pie
-RANCH DRESSING

Dislikes:
I know this will ruffles some feathers as a few people here are musicians, so that being said I am sorry... But I am not a fan of live music in a restaurant.

Oh man! You just hit my wife's #1 peeve. We've gone to places before where she just turns around and walks straight back out (I follow, of course) if she sees someone setting up an amp, let alone actually playing amplified music. I don't like it either but not to her extent. Neither of us wants to dine someplace where we have to raise our voices significantly to converse or where the music is louder than the food. It can completely ruin all the work done in the kitchen.
Now, if there's a lone piano player or some other musicians where if the power goes off the volume is unchanged, then I can generally persuade her to give it a try.

Dolsot bibimbap would not be the same without an easy over fried egg stirred into the mix.

So, I'm gonna have to also say that this statement is demonstrably false.

I'll throw in Caffe Classico's huevos fritos al caballos as further evidence of this Truth.

How is this prepared?

I am seriously jonesing for some "real" huevos rancheros like they prepare out west, with the corn tortilla, the beans, and the over easy eggs on top. A recent trip to Santa Fe did nothing to slack this desire.

So, is this dish at Caffe Classico similar to that?

The scrambled egg versions in these parts do not tempt at all.

Sounds like what I had for brunch at Wild Eggs today..."Mexico City Maria's Chilaquiles"...very yummy

As long as it doesn't fall off your bones, we'll be in good shape

-Pete

...

likes > dislikes...
-sharing food/conversation w/strangers
-eating w/my hands
-medium rare hamburgers
-discarding menus and being surprised
-slice of sharp cheddar on a slice of apple pie
-bird livers and sweetbreads

dislikes>likes...
-molecular gastronomy when used as a gimmick that doesnt elevate the dish
-ketchup on french fries
-poorly concocted old-fashioneds

Nice work Matt... Ditto for me too on these things....
I miss working with you, as a guy of your caliber !

likes > dislikes...
-sharing food/conversation w/strangers
-eating w/my hands
-medium rare hamburgers
-discarding menus and being surprised
-slice of sharp cheddar on a slice of apple pie
-bird livers and sweetbreads

dislikes>likes...
-molecular gastronomy when used as a gimmick that doesnt elevate the dish
-ketchup on french fries
-poorly concocted old-fashioneds

Nice work Matt... Ditto for me too on these things....
I miss working with you, as a guy of your caliber !

Agreed! I've had privilege of knowing Matt since I was about 13 yrs old (predating a parental divorce that brought me to the city)... longer than I've know 99.9 percent of everyone else I know. I've really missed him posting here for the past couple of years. Welcome back, Matt! Hope to see you again some day soon, buddy.