Prune soup is a common Scandinavian dish (in Finland it’s called luumukiisseli). There’s a Polish version called slepo czarnina (which means duck’s blood soup without duck’s blood). It’s best to use pitted prunes so you won’t have to spit them out in front of everybody.
I once had prune soup in Iceland. Not something I’d want to make a habit of, but it wasn’t bad.
I’ll have the maraschino pork chops, light on the cherries. If they’re really smothered, I’d scrape off all but a minimum. After all, pork is often sweetened with apples or pineapple, so why not cherries?
ponytail, try the hot dog with peanut butter rather than jelly. It works. (If you’ve ever had braised pork with peanut sauce in a Thai restaurant, it’s fundamentally the same combination of flavors.)
Eldo, I associate the peanut sauce with Thai, but that’s only because I’ve eaten in Thai restaurants from time to time but never in an Indonesian restaurant.
Generally, I’m not fond of “foofy” food either. The more trouble somebody goes to prepare a dish, the less likely I am to enjoy it. Living in San Francisco, I’m in one of the “Foodie” capitals of the world, but it’s lost on me; my ex-girlfriend really wanted to go to Chez Panisse (technically in Berkeley, but still) while she was out here, and I was perfectly willing to take her there, but she wouldn’t let me because she knew there wouldn’t be anything on the menu for ME.
There are some great Vietnamese restraunts in Chicago’s Little Saigon (near Argyle Street). There’s one just off the El stop that looks like a greasy chopstick but the food is really great.
Eldo, Chez Panisse isn’t Thai food; my paragraphs were unrelated. I apologize if I gave a false impression. It’s more or less the birthplace of “California Cuisine”; it’s light fare (as I understand) but painstakingly and creatively crafted from fresh, locally-grown ingredients. You make your reservation three months in advance, and when you show up you have whatever Alice Waters feels like serving that evening. I think there’s SOME element of choice on the menu, but you’re not likely to be able to get a steak with a baked potato on the side.
But speaking of Asian food in Berkeley, there used to be a Vietnamese restaurant (off campus) which shared a building with a veterinary clinic…
chaosandcake over 13 years ago
Er, I think you may have a definition of “sophisticated” differing from my own…
Nah, I’m lying. I’d totally try all that stuff.
Hillbillyman over 13 years ago
Sweet Biscuits in Heaven!…….The Campets wont even eat that bleeep
Dry and Dusty Premium Member over 13 years ago
The pork chops sounded good, but peanut butter and sauerkraut?
ponytail56 over 13 years ago
I jokingly suggested jelly on a hot dog ot my son, he thought it was a great idea and would not be disuaded. He sure was dissapointed
runar over 13 years ago
Prune soup is a common Scandinavian dish (in Finland it’s called luumukiisseli). There’s a Polish version called slepo czarnina (which means duck’s blood soup without duck’s blood). It’s best to use pitted prunes so you won’t have to spit them out in front of everybody.
I once had prune soup in Iceland. Not something I’d want to make a habit of, but it wasn’t bad.
fritzoid Premium Member over 13 years ago
I’ll have the maraschino pork chops, light on the cherries. If they’re really smothered, I’d scrape off all but a minimum. After all, pork is often sweetened with apples or pineapple, so why not cherries?
ponytail, try the hot dog with peanut butter rather than jelly. It works. (If you’ve ever had braised pork with peanut sauce in a Thai restaurant, it’s fundamentally the same combination of flavors.)
syke34 over 13 years ago
She’s history.
Donna Haag over 13 years ago
sounds like the menu was thought up by a six year old
fritzoid Premium Member over 13 years ago
Eldo, I associate the peanut sauce with Thai, but that’s only because I’ve eaten in Thai restaurants from time to time but never in an Indonesian restaurant.
Generally, I’m not fond of “foofy” food either. The more trouble somebody goes to prepare a dish, the less likely I am to enjoy it. Living in San Francisco, I’m in one of the “Foodie” capitals of the world, but it’s lost on me; my ex-girlfriend really wanted to go to Chez Panisse (technically in Berkeley, but still) while she was out here, and I was perfectly willing to take her there, but she wouldn’t let me because she knew there wouldn’t be anything on the menu for ME.
runar over 13 years ago
There are some great Vietnamese restraunts in Chicago’s Little Saigon (near Argyle Street). There’s one just off the El stop that looks like a greasy chopstick but the food is really great.
fritzoid Premium Member over 13 years ago
Eldo, Chez Panisse isn’t Thai food; my paragraphs were unrelated. I apologize if I gave a false impression. It’s more or less the birthplace of “California Cuisine”; it’s light fare (as I understand) but painstakingly and creatively crafted from fresh, locally-grown ingredients. You make your reservation three months in advance, and when you show up you have whatever Alice Waters feels like serving that evening. I think there’s SOME element of choice on the menu, but you’re not likely to be able to get a steak with a baked potato on the side.
But speaking of Asian food in Berkeley, there used to be a Vietnamese restaurant (off campus) which shared a building with a veterinary clinic…
trekkermint over 13 years ago
peanuts are also used in many african cuisines deliciously
Dirty Dragon over 13 years ago
Foxxy???
Really?
Which one of the writers went cruising the streets of DC to come up with that name?
Constantinepaleologos over 13 years ago
I love organic food, but not mixed like that.