Re: Baron of Beef [in Pittsburgh PA]
Sqwertz
> In England, a large cut of beef (50 to 100 pounds, depending on the size
> of the animal) usually consisting of a double SIRLOIN. A baron of beef
> is generally roasted only for traditional or ceremonial occasions. In
> France, a baron refers to the saddle and two legs of lamb or mutton.
>
> � Copyright Barron's Educational Services
In Pittsburgh, PA back in the 60-70's we had a restaurant called Johnny
Garneau's that had a baron of beef on the smorgasbord every night. (For
those paying attention, yes - that's an English cut of beef on a Sweedish
buffet in a French-sounding restaurant)
The chef at the carving station used what appeared to be at least 20"
granton slicer and cut to order rare, medium, or well done any thickness
and quantity you wanted. I'd bet they went through at least two of these
on weekend nights. They also had a whole ham at the carving station, and
plenty of other hot entrees.
It was the best buffet I can remember. I must have eaten there at least
25 times over the years. I would love to go back in time and visit that
restaurant again knowing about and appreciating food as much as I do know.
I was probably only 14 years old the last time I ate there ~1980 or so.
Any other Pittsbuggers remember they place? There was at least 3 of them
"Johnny Garneau's Golden Spike": Monreoville, North Hills, 6th Street
Downtown.
(crossposted from AFB)
-sw
George
> Dimitri wrote:
> > In England, a large cut of beef (50 to 100 pounds, depending on the size
> > of the animal) usually consisting of a double SIRLOIN. A baron of beef
> > is generally roasted only for traditional or ceremonial occasions. In
> > France, a baron refers to the saddle and two legs of lamb or mutton.
>
>
> In Pittsburgh, PA back in the 60-70's we had a restaurant called Johnny
> Garneau's that had a baron of beef on the smorgasbord every night. (For
> those paying attention, yes - that's an English cut of beef on a Sweedish
> buffet in a French-sounding restaurant)
>
> The chef at the carving station used what appeared to be at least 20"
> granton slicer and cut to order rare, medium, or well done any thickness
> and quantity you wanted. I'd bet they went through at least two of these
> on weekend nights. They also had a whole ham at the carving station, and
> plenty of other hot entrees.
>
> It was the best buffet I can remember. I must have eaten there at least
> 25 times over the years. I would love to go back in time and visit that
> restaurant again knowing about and appreciating food as much as I do know.
> I was probably only 14 years old the last time I ate there ~1980 or so.
>
> Any other Pittsbuggers remember they place? There was at least 3 of them
> "Johnny Garneau's Golden Spike": Monreoville, North Hills, 6th Street
> Downtown.
>
> (crossposted from AFB)
>
> -sw
I remember the Golden Spike on 6th street. I ate there a couple of
times, great food.
Kate Connally
Well, I've lived in Pittsburgh most of my life. Unfortunately I don't
remember Johnny Garneau's. And I was often in the Monroeville area as
my aunt lived out that way and I lived with her for a number of years
and then visited often. Anyway, one place I do remember is The Flame
Steakhouse, at the corner of Fifth and Liberty downtown. I went there
often. They grilled steaks "Pittsburgh rare". I loved that place.
So, now you've got me all nostalgic for and craving the baron of beef
from Johnny Garneau's even though I've never been there. Damn you! ;-)
BTW, "Pittsbuggers"?
Kate
--
Kate Connally
�If I were as old as I feel, I�d be dead already.�
Goldfish: �The wholesome snack that smiles back,
Until you bite their heads off.�
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
Sqwertz
> Well, I've lived in Pittsburgh most of my life. Unfortunately I don't
> remember Johnny Garneau's. And I was often in the Monroeville area as
> my aunt lived out that way and I lived with her for a number of years
> and then visited often.
I had only eaten at the JG in North Hills. It was in the corner of the
parking lot of Northway Mall at McKnight and Peebles, across from what
used to be the children's shelter and Kaufmann's back then but is now a
Giant Eagle last time I visited.
> BTW, "Pittsbuggers"?
The Ebonic pronunciation. <ducking>
-sw
Dan Abel
Sqwertz <swe...@cluemail.compst> wrote:
> Dimitri wrote:
>
> > In England, a large cut of beef (50 to 100 pounds, depending on the size
> > of the animal) usually consisting of a double SIRLOIN. A baron of beef
> > is generally roasted only for traditional or ceremonial occasions. In
> > France, a baron refers to the saddle and two legs of lamb or mutton.
> >
> > � Copyright Barron's Educational Services
>
> In Pittsburgh, PA back in the 60-70's we had a restaurant called Johnny
> Garneau's that had a baron of beef on the smorgasbord every night.
> The chef at the carving station used what appeared to be at least 20"
> granton slicer and cut to order rare, medium, or well done any thickness
> and quantity you wanted.
When my wife went to college, she lived in the dorms the first three
years. The third year she got into the fanciest dorm, and they had the
best food. I ate there occasionally. It was all you could eat. A
couple of times they had baron of beef. There was a carving station
(maybe two) set out in the dining room. I still remember how huge those
pieces of beef were.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
brooklyn1
"Dan Abel" <da...@sonic.net> wrote in message
news:dabel-EA7579....@c-61-68-245-199.per.connect.net.au...
doesn't consist of very choice cuts, it's the Sirloin; top sirloin, middle
sirloin, bottom sirloin. And typically restaurants cheat, they withold the
front part of the Sirloin (which is more tender) and move into the Round.
At a buffet most folks generally don't come back for seconds of the "big
beef" because even rare it can be dry/chewy and strongly flavored, but
instead rather satisfy their appetite with other items.
Sqwertz
> The baron of beef is huge and makes for a fomidable presentation but it
> doesn't consist of very choice cuts, it's the Sirloin; top sirloin, middle
> sirloin, bottom sirloin. And typically restaurants cheat, they withold the
> front part of the Sirloin (which is more tender) and move into the Round.
> At a buffet most folks generally don't come back for seconds of the "big
> beef" because even rare it can be dry/chewy and strongly flavored, but
> instead rather satisfy their appetite with other items.
More of the infamous Sheldon-style paranoia.
Every baron of beef I've sampled has been excellent. If there was any
part of the round in there, it would be very noticeable.
-sw
Mack A. Damia
wrote:
>Dimitri wrote:
>
>> In England, a large cut of beef (50 to 100 pounds, depending on the size
>> of the animal) usually consisting of a double SIRLOIN. A baron of beef
>> is generally roasted only for traditional or ceremonial occasions. In
>> France, a baron refers to the saddle and two legs of lamb or mutton.
>>
>> � Copyright Barron's Educational Services
>
>In Pittsburgh, PA back in the 60-70's we had a restaurant called Johnny
>Garneau's that had a baron of beef on the smorgasbord every night. (For
>those paying attention, yes - that's an English cut of beef on a Sweedish
>buffet in a French-sounding restaurant)
>
>The chef at the carving station used what appeared to be at least 20"
>granton slicer and cut to order rare, medium, or well done any thickness
>and quantity you wanted. I'd bet they went through at least two of these
>on weekend nights. They also had a whole ham at the carving station, and
>plenty of other hot entrees.
>
>It was the best buffet I can remember. I must have eaten there at least
>25 times over the years. I would love to go back in time and visit that
>restaurant again knowing about and appreciating food as much as I do know.
> I was probably only 14 years old the last time I ate there ~1980 or so.
>
>Any other Pittsbuggers remember they place? There was at least 3 of them
>"Johnny Garneau's Golden Spike": Monreoville, North Hills, 6th Street
>Downtown.
>
>(crossposted from AFB)
>
>-sw
I was there in the 80s and early 90s. Don't recall that name.
How about he Oyster House in Market Square. Are they still there?
I used to love getting a fish sandwich and buttermilk along with fresh
oysters on-the-half-shell.
--
mad
Dan Abel
Sqwertz <swe...@cluemail.compst> wrote:
> brooklyn1 wrote:
>
> > The baron of beef is huge and makes for a fomidable presentation but it
> > doesn't consist of very choice cuts, it's the Sirloin;
> More of the infamous Sheldon-style paranoia.
>
> Every baron of beef I've sampled has been excellent. If there was any
> part of the round in there, it would be very noticeable.
Does get a bit tiring, doesn't it? Sheldon advocates roasting chuck,
says it's perfectly tender. But sirloin isn't?
Gotta grind your hamburger yourself, otherwise you don't know what's in
it. But he buys the very cheapest sausage, hot dogs and sausage in a
can, but that's OK because "everybody does that".
BD
"Mack A. Damia" <mybaco...@hotmail.com> wrote in message
news:11j605t2h4jum9b3m...@4ax.com...
Oyster House is still in the Square.
I remember Johnny G's on Rt 51. There is a "pan -asian" place in that
location now. In typical 'burgh speak, it's across the street from where
the Elephant Bar used to be.
Barb
Bill Ghrist
And still has one of the best fish sandwiches around (IMHO).
> I remember Johnny G's on Rt 51. There is a "pan -asian" place in that
> location now. In typical 'burgh speak, it's across the street from where
> the Elephant Bar used to be.
>
> Barb
>
>
Well of course we give directions with reference to places that aren't
there anymore--everybody knows them better than the places that are
there now.
Arthur Evans Jr
Mack A. Damia <mybaco...@hotmail.com> wrote:
> How about he Oyster House in Market Square. Are they still there?
Well, while we are talking about long gone restaurants, how many here
are old enough to remember Kleins, on 4th Avenue down town? In its time
it was probably the best sea food restaurant in Pittsburgh, my parents
used to tell me. Maybe in the 40s it was the only one.
They had a circular mirror mounted on the ceiling, and when I was little
I was fascinated by the people up there who were somehow eating upside
down.
The Heinz History Center has a neon sign from Kleins, or at least a sign
that looks like the old one as best I remember.
Art Evans
Arthur Evans Jr
Bill Ghrist <notm...@gmail.com> wrote:
> Well of course we give directions with reference to places that aren't
> there anymore--everybody knows them better than the places that are
> there now.
Tourist in Pittsburgh: How do I get to XXX?
Local: Well, go down this road till you pass the Giant Eagle and then
turn left.
That's what the local says, but what the tourist hears is
Local: Well, go down this road till you pass the giant eagle and then
turn left.
The poor tourist has no way to know know that Giant Eagle is a major
grocery chain in the Pittsburgh area and goes happily down the road
looking for a statue of a big bird...
Art Evans
long-time Pittsburgh resident
Mack A. Damia
I was there on-and-of over a ten year period.
There was a bar in Troy Hill that served great sandwiches, and quite a
few decent eating places on the "gentrified" East Ohio Street, near
where I stayed.
I ate at the Oyster Bar frequently and we used to love to go to the
Samurai Japanese Steak House - I think it was south of the city.
Never did much food hunting on the Strip - much to my regret.
I lived in an apartment with a view of the construction of the massive
Interstates in the 1980s. What changes!
--
mad
blake murphy
better than 'pittsboogers.'
your pal,
blake
George
Heck, I can't even begin to remember how many times an out of towner
pulled up to in a car and said...
"Excuse me but can you tell me how to get to the DoKwezknee bridge?"
To which I'd always say....
" Sure, but, if you take the Docain bridge, you'll get there much
faster...."
BTW,
DoKwezknee = Docain = Duquesene (which is the name of the bridge)
AH, the sheer joy of being a 'burgher....:)
Sqwertz
The way it sounds to me, the accent is placed on the TT's making it sound
like a "K". (Picksboogers)
I've taken Greyhound into Pittsburgh a few times and as soon as you exit
the Fort Pitt Tunnel, a panoramic Pittsburgh is staring at you as if you
just exited a cave into another world. There are always cheers from
riders exclaiming, "PICKSBUGG!"
ObPghFood: Now I have a craving for thinly sliced fried zucchini, sliced
on the horizontal, La Cite and Klines - style.
-sw
Sqwertz
> The poor tourist has no way to know know that Giant Eagle is a major
> grocery chain in the Pittsburgh area and goes happily down the road
> looking for a statue of a big bird...
In Austin we give directions relative to butts (H.E.Butts Grocery Store).
-sw
Sqwertz
> Well, while we are talking about long gone restaurants, how many here
> are old enough to remember Kleins, on 4th Avenue down town?
Heh. I just mentioned it in another post before I read this. I went
there every year for my birthday as a shild. Surf and Turf every time,
and I was probably the only kid who liked fried zucchini.
> The Heinz History Center has a neon sign from Kleins, or at least a sign
> that looks like the old one as best I remember.
I remember it was bright and had a crab or lobster on it. And possibly a
martini glass, IIRC. But it's been almost 30 years since I've seen it.
-sw
Bill Ghrist
> I've taken Greyhound into Pittsburgh a few times and as soon as you exit
> the Fort Pitt Tunnel, a panoramic Pittsburgh is staring at you as if you
> just exited a cave into another world. There are always cheers from
> riders exclaiming, "PICKSBUGG!"
>
Pittsburgh has been described as the only city with a front door.
isw
<nospam-1FF8C9....@earthlink.vsrv-sjc.supernews.net>,
Arthur Evans Jr <nos...@someISP.net> wrote:
> In article <11j605t2h4jum9b3m...@4ax.com>,
> Mack A. Damia <mybaco...@hotmail.com> wrote:
>
> > How about he Oyster House in Market Square. Are they still there?
>
> Well, while we are talking about long gone restaurants, how many here
> are old enough to remember Kleins, on 4th Avenue down town?
Um, don't you mean "dun tun"?
Isaac (who lived near Canonsberg for a coupla' years.
Donn Hoecker
Kate Connally wrote in message ...
>Sqwertz wrote:
>> Dimitri wrote:
>>
>>> In England, a large cut of beef (50 to 100 pounds, depending on the
>>> size of the animal) usually consisting of a double SIRLOIN. A baron of
>>> beef is generally roasted only for traditional or ceremonial
>>> occasions. In France, a baron refers to the saddle and two legs of
>>> lamb or mutton.
>>>
>>> � Copyright Barron's Educational Services
>�If I were as old as I feel, I�d be dead already.�
>Goldfish: �The wholesome snack that smiles back,
>Until you bite their heads off.�