Dataw Dinner Specials - yeah, instead of a Turkey "Reuben " (3/17/2016)

[jmcquown]

Traditional Irish Lamb Stew
Tapas $10.00 / Entrée $19.00

How do you turn stew into tapas?! Definition of tapas:
snacks/appetizers. Sorry, in my book that doesn't include stew.

Corned Beef and Cabbage with Parsley Potato
$19.00

Horseradish Crusted Salmon Pesto Drizzle
$23.00

I don't even want to know what they call pesto and are drizzling on
salmon. :)

Jill

[Dave Smith]

On 2016-03-17 3:36 PM, jmcquown wrote:
> Traditional Irish Lamb Stew
> Tapas $10.00 / Entrée $19.00

I have to ask...... what are they using for the lamb part of the lamb stew?

>
> How do you turn stew into tapas?! Definition of tapas:
> snacks/appetizers. Sorry, in my book that doesn't include stew.

In the rest of the world, tapas are appetizers, usually finger foods,
something to snack on with drinks. The gourmet chef at Dataw seems to
think it means a smaller portion.

>
> Corned Beef and Cabbage with Parsley Potato
> $19.00
>
> Horseradish Crusted Salmon Pesto Drizzle
> $23.00
>
> I don't even want to know what they call pesto and are drizzling on
> salmon. :)

I am just as curious about the horseradish crust. That could be pretty
severe, even for salmon. I sure as heck don't see the standard garlic,
basil and pine nuts going well with horseradish.

[Cindy Hamilton]

On Thursday, March 17, 2016 at 3:36:19 PM UTC-4, Jill McQuown wrote:
> Traditional Irish Lamb Stew
> Tapas $10.00 / Entrée $19.00
>
> How do you turn stew into tapas?! Definition of tapas:
> snacks/appetizers. Sorry, in my book that doesn't include stew.

I presume that's their ham-handed way of saying "small portion"
without actually using the word "small".

> Corned Beef and Cabbage with Parsley Potato
> $19.00
>
> Horseradish Crusted Salmon Pesto Drizzle
> $23.00
>
> I don't even want to know what they call pesto and are drizzling on
> salmon. :)

It could be actual pesto Genovese, which would suck a
lot when combined with the horseradish crust. But I
wouldn't put it past them.

Say, I thought of you when I read this article:

<http://www.seriouseats.com/2016/03/menu-pricing-vegan-vegetarian-meat.html>

which has a nice discussion of the ins and outs of restaurant
pricing.

Cindy Hamilton

[Jeßus]

On Thu, 17 Mar 2016 15:36:10 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>Traditional Irish Lamb Stew
>Tapas $10.00 / Entrée $19.00
>
>How do you turn stew into tapas?! Definition of tapas:
>snacks/appetizers. Sorry, in my book that doesn't include stew.

Somebody should tell them they don't need to try to keep coming up
with stupid concepts like that just for the sake of 'originality'.
This is an example why I am generally turned off by most menus these
days.

>Corned Beef and Cabbage with Parsley Potato
>$19.00

Sounds okay to me.

>Horseradish Crusted Salmon Pesto Drizzle
>$23.00
>
>I don't even want to know what they call pesto and are drizzling on
>salmon. :)

Again, sounds good but what IS their idea of a suitable pesto?

[jmcquown]

On 3/17/2016 4:24 PM, Je�us wrote:
> On Thu, 17 Mar 2016 15:36:10 -0400, jmcquown <j_mc...@comcast.net>
> wrote:
>
>> Corned Beef and Cabbage with Parsley Potato
>> $19.00
>
> Sounds okay to me.
>

Sounds fine except I could feed six people that meal for the same price.
Here's mine, sans potatoes:

http://s27.postimg.org/qdib1q0eb/corned_beef_cabbage.jpg

>> Horseradish Crusted Salmon Pesto Drizzle
>> $23.00
>>
>> I don't even want to know what they call pesto and are drizzling on
>> salmon. :)
>
> Again, sounds good but what IS their idea of a suitable pesto?
>

It's anyone's guess.

Jill

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:kPDGy.69247$NL6....@fx22.iad...

The history behind tapas is something that can be placed over the bottle of
beer to keep the bugs out. It started as a piece of bread and over the
years has evolved to other things. Couldn't do that with stew.

[jmcquown]

On 3/17/2016 3:45 PM, Dave Smith wrote:
> On 2016-03-17 3:36 PM, jmcquown wrote:
>> Traditional Irish Lamb Stew
>> Tapas $10.00 / Entrée $19.00
>
> I have to ask...... what are they using for the lamb part of the lamb stew?
>
>
>
>>
>> How do you turn stew into tapas?! Definition of tapas:
>> snacks/appetizers. Sorry, in my book that doesn't include stew.
>
> In the rest of the world, tapas are appetizers, usually finger foods,
> something to snack on with drinks. The gourmet chef at Dataw seems to
> think it means a smaller portion.
>

Exactly, Dave. They call it tapas and serve smaller portions, not
understanding that tapas are generally finger food.

>> Horseradish Crusted Salmon Pesto Drizzle
>> $23.00
>>
>> I don't even want to know what they call pesto and are drizzling on
>> salmon. :)
>
>
> I am just as curious about the horseradish crust. That could be pretty
> severe, even for salmon. I sure as heck don't see the standard garlic,
> basil and pine nuts going well with horseradish.
>
>

Yeah... I don't mind traditional pesto tossed with pasta. Horseradish?
Where'd they get that idea?

Jill

[jmcquown]

On 3/17/2016 3:46 PM, Cindy Hamilton wrote:
> On Thursday, March 17, 2016 at 3:36:19 PM UTC-4, Jill McQuown wrote:
>> Traditional Irish Lamb Stew
>> Tapas $10.00 / Entrée $19.00
>>
>> How do you turn stew into tapas?! Definition of tapas:
>> snacks/appetizers. Sorry, in my book that doesn't include stew.
>
> I presume that's their ham-handed way of saying "small portion"
> without actually using the word "small".
>

Yeah, they couldn't possibly dream up the word "petite". ;)

>> Horseradish Crusted Salmon Pesto Drizzle
>> $23.00
>>
>> I don't even want to know what they call pesto and are drizzling on
>> salmon. :)
>
> It could be actual pesto Genovese, which would suck a
> lot when combined with the horseradish crust. But I
> wouldn't put it past them.
>

I don't put anything past them. They try to sound so fancy but really,
the best things they do are simple. Like a burger and fries. :)

> Say, I thought of you when I read this article:
>
> <http://www.seriouseats.com/2016/03/menu-pricing-vegan-vegetarian-meat.html>
>
> which has a nice discussion of the ins and outs of restaurant
> pricing.
>
> Cindy Hamilton
>

Thanks for the link! If I didn't have to eat out I wouldn't. Truly.

Jill

[Jeßus]

On Thu, 17 Mar 2016 18:22:35 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 3/17/2016 4:24 PM, Je?us wrote:
>> On Thu, 17 Mar 2016 15:36:10 -0400, jmcquown <j_mc...@comcast.net>
>> wrote:
>>
>>> Corned Beef and Cabbage with Parsley Potato
>>> $19.00
>>
>> Sounds okay to me.
>>
>Sounds fine except I could feed six people that meal for the same price.

No doubt about that.

[Sqwertz]

On 3/17/2016 5:53 PM, Sqwertz wrote:
> It's clearly a crusted drizzle made with salmon pesto by the way it's
> worded.
>
> -sw
Your woman abuse is as grotesque, unprovoked, and ugly as anything
anyone in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

[cshenk]

jmcquown wrote in rec.food.cooking:

I suspect by Tapas they mean smaller serving.

--

[Dave Smith]

I think that Jill's point was that it was a bastardization of the
concept of tapas. They are appetizers, finger foods, not smaller
servings. It is another example of the bastardizations of culinary
terms that are used by Chef Malapropism.

[graham]

Actually, "Chef Misnomerism", to be pedantic.

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

LO< I just lost an hour of my life reading the commentary. It was
actually quite good! I knew much but not all of that.

--

[Dave Smith]

On 2016-03-18 6:44 PM, graham wrote:

>>
>> I think that Jill's point was that it was a bastardization of the
>> concept of tapas. They are appetizers, finger foods, not smaller
>> servings. It is another example of the bastardizations of culinary
>> terms that are used by Chef Malapropism.
>>
>>
> Actually, "Chef Misnomerism", to be pedantic.
>
>

Okay.... there are two words you might want to look up in a dictionary.

[graham]

I actually KNOW the meaning of both!

[Dave Smith]

You could be pedantic and point out that there may be a misnomer but not
a misnomerism.

[graham]

Quite!
But "malapropism" is misused so frequently these days as is "misnomer".

[Janet B]

??? which ones?
Janet US