JPW

The Trite Food List

539 posts in this topic

Prompted by Rissa's mentioning that she had a "New Mexico sparkling wine", which I guessed correctly was Gruet, I ask the following --

Is Gruet the new mini-burger?

I first had it about 2 years ago at Grapeseed in Bethesda.
Since then I have seen it many places, although I haven't kept track of exactly where. I know that they carry it at Adega in SS.

Ubiqitous hipster food that gets sold because it is "unusual" or something worth while?

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Prompted by Rissa's mentioning that she had a "New Mexico sparkling wine", which I guessed correctly was Gruet, I ask the following --

Is Gruet the new mini-burger?

I first had it about 2 years ago at Grapeseed in Bethesda.

Since then I have seen it many places, although I haven't kept track of exactly where. I know that they carry it at Adega in SS.

Ubiqitous hipster food that gets sold because it is "unusual" or something worth while?

Oyamel has Gruet -- first time I came across it.

We had a discussion to a certain extent elsewhere of the larger topic you are suggesting. As I recall it centered on Salumi and also on things that are Wasabi crusted as cropping up in a hipsterish context.

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Pork belly anything is heading up the list.

ohhh, please let us not disparage the all mighty pork belly.

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I've found that just because something is ubiquitous doesn't make it unappealing. Often its appeal is what makes it ubiquitous in the first place.

Minburgers = good (or at least can be). Pork Belly = good. Salumi = good.

Beds in restaurants = not so good.

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And the problem with that is?

Problem? Disparage? I love the stuff! And I like Gruet and mini-burgers too! :lol:

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I fear the trend of whimsical play on words and food that is suppose to invoke ones childhood. While it can produce some fun dishes...say Michel Richard's riff on the Kit Kat Bar...I'm awaiting the arrival of such monstrosities as the fluff n nutter encrusted fishstick :lol:

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-- Tapas served anywhere but a Spanish or Mediterranean restaurant

-- Braised Short Ribs

-- Drinks with Red Bull in them

-- Tea infused...anything

The mini-burger is probably on the top of my list though.

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We first had Gruet in Santacafe in Santa Fe and liked it so much we're probably serving it at our wedding (also in Santa Fe) -- we were thrilled to see it in Oyamel but haven't found it elsewhere in these parts...good to know that we'll see it at Corduroy! Can't wait for our next excursion :lol:

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In today's weekly dish, Sietsema covers Jonathan Krinn doing a bistro/bar menu. One item mentioned "succulent baby cheeseburgers (two for $14)".

NOOOOOO!!!!!!!

PS - Gotta add that the terrace sounds like a great place to hang out and the other couple of items mentioned sounded interesting. See here

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To add to that, Krinn uses the magic word: tapas. As in "Tapas on the Terrace".

For once, the italics are mine, not the Post's. :lol:

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...good to know that we'll see it at Corduroy! Can't wait for our next excursion smile.gif

Don't want to misinform or disappoint you, but JPW was referring to my experience about Gruet being served in Hank's Oyster Bar, not Corduroy.

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Don't want to misinform or disappoint you, but JPW was referring to my experience about Gruet being served in Hank's Oyster Bar, not Corduroy.

So When will Corduroy get hip and stock the Gruet? laugh.gif

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I wonder how mini these "baby" cheeseburgers are if you figure they are $7 each.

In today's weekly dish, Sietsema covers Jonathan Krinn doing a bistro/bar menu. One item mentioned "succulent baby cheeseburgers (two for $14)".

NOOOOOO!!!!!!!

PS - Gotta add that the terrace sounds like a great place to hang out and the other couple of items mentioned sounded interesting. See here

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I sipped Gruet throughout my many courses at the Minibar and it paired quite nicely with everything. Even the cotton candy & foie. Reasonable price too.

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well, I think what they lack in size they will supposedly make up for with taste, "designer beef (huh?), buns baked in-house and taro root chips" which probably fuels the $7 each

still, at that price you'd hope they be a little bigger than the ones at matchbox

I wonder how mini these "baby" cheeseburgers are if you figure they are $7 each.

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Since beverages are included...

Trite: Any drink with the suffix tini that contains an unheard-of-until-now mixture of liqueurs and fruit, has a catchy or nonsensical name and is priced the $9 to $14 range.

And the tritest thing of all?

One of those drinks that has been mixed and served to you by a rat bastard tool. :lol:

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One of those drinks that has been mixed and served to you by a rat bastard tool. ;)

I bet there is an interesting story behind that line. :lol:

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Since beverages are included...

Trite: Any drink with the suffix tini that contains an unheard-of-until-now mixture of liqueurs and fruit, has a catchy or nonsensical name and is priced the $9 to $14 range.


Y'all don't know how affordable that sounds. Want a simple, bare-bones, standard size martini at a rooftop bar of the spanking new Hyatt Moscow? Wraparound view of Red Square included?

That'll be $21, please.

Before tip and tax.

You are welcome.

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Y'all don't know how affordable that sounds.  Want a simple, bare-bones, standard size martini at a rooftop bar of the spanking new Hyatt Moscow? Wraparound view of Red Square included?

That'll be $21, please.

Before tip and tax.

You are welcome.

That's what you get for going to an AMEPIKAHCKII' PECTOPAH, COBYTILHITCA.

B PIAHOM BIDE,

PAXMAHIHOB.

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Trite: Any drink with the suffix tini that contains an unheard-of-until-now mixture of liqueurs and fruit, has a catchy or nonsensical name and is priced the $9 to $14 range.
'Noveltini' Edited by shogun

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Mojito style drinks seem to have become somewhat ubiquitous.

I've been known to enjoy a blueberry mojito at IndeBleu and they are quite serviceable.

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I've been known to enjoy a blueberry mojito at IndeBleu and they are quite serviceable.

And Ken at Restaurant Eve is alleged to make a mean strawberry version. Not judging the quality, just remarking on the ubiquity.

edtied to add: I say "alleged" because I have never had one before. He sure seems to make a lot of them though.

Edited by Jacques Gastreaux

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Trite: Any drink with the suffix tini that contains an unheard-of-until-now mixture of liqueurs and fruit, has a catchy or nonsensical name and is priced the $9 to $14 range.

We have a winner.

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And Ken at Restaurant Eve is alleged to make a mean strawberry version.  Not judging the quality, just remarking on the ubiquity.

The bar boys at Citronelle came up with their newest: CosMojito :lol:

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Can't wait to wash down a plate of deconstructed truffled mini burgers with a CosMojiTini.

Don't forget the panko-crusted foie gras on top of those mini burgers. Edited by crackers

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Possible new winner of Trend Combination, Drink Category:

Big Apple Mojito Martini

Bacardi Big Apple, sour mix, Sprite

$10, Heritage India Dupont

Aside from the cringe-inducing name, this drink manages to further condemn itself with a lack of thoughtful mixers and little resemblance to either a mojito or an apple martini. I haven't been brave enough to order one, but a simple peer review process of the ingredients has led to a unanimous condemnation of the entire specialty drink list.

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Possible new winner of Trend Combination, Drink Category:

Big Apple Mojito Martini

Bacardi Big Apple, sour mix, Sprite

$10, Heritage India Dupont

Aside from the cringe-inducing name, this drink manages to further condemn itself with a lack of thoughtful mixers and little resemblance to either a mojito or an apple martini. I haven't been brave enough to order one, but a simple peer review process of the ingredients has led to a unanimous condemnation of the entire specialty drink list.

So if they stuck some mango in there, I guess that would make it a Big Apple Mojito Martini Caipirinha? *shudder*

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I have seen grilled cheese sandwiches served with tomato soup on at least two menus (Bar Pilar and the not-yet-open Town Hall). What is this, grade school cafeteria chic?

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I have seen grilled cheese sandwiches served with tomato soup on at least two menus (Bar Pilar and the not-yet-open Town Hall). What is this, grade school cafeteria chic?

Try the ham-and-cheese sandwiches at the bars at Restaurant Eve and CityZen sometime.

Clearly inspired by the dripping monster at Firefly, these sandwiches appear to be some sort of nutro-physics experiment which attempts to cram as much salt, butter and calories into the smallest possible polyhedron. As with pure sodium (which must be stored in oil), they are highly reactive (particularly with water), lose electrons when coming into contact with air, and burn with a distinctive yellow flame.

Cheers,
Rocks.

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Try the ham-and-cheese sandwiches at the bars at Restaurant Eve and CityZen sometime. 

Clearly inspired by the dripping monster at Firefly, these sandwiches appear to be some sort of nutro-physics experiment which attempts to cram as much salt, butter and calories into the smallest possible polyhedron.  As with pure sodium (which must be stored in oil), they are highly reactive (particularly with water), lose electrons when coming into contact with air, and burn with a distinctive yellow flame.

Cheers,

Rocks.

Ah yes, two of the three basic food groups, grease and salt, in one, hand-held, dish. [The other basic food group is, of course, sugar.]

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Try the ham-and-cheese sandwiches at the bars at Restaurant Eve and CityZen sometime. 

Clearly inspired by the dripping monster at Firefly, these sandwiches appear to be some sort of nutro-physics experiment which attempts to cram as much salt, butter and calories into the smallest possible polyhedron.  As with pure sodium (which must be stored in oil), they are highly reactive (particularly with water), lose electrons when coming into contact with air, and burn with a distinctive yellow flame.

Cheers,

Rocks.

Sounds like the results of one of my research projects when I worked in the lab.

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Ah yes, two of the three basic food groups, grease and salt, in one, hand-held, dish. [The other basic food group is, of course, sugar.]

And I always thing of Dead Pig as its own major food group!

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And I always thing of Dead Pig as its own major food group!

Funny you should mention this: I was going to add salumi as an emerging trend. :P

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Funny you should mention this: I was going to add salumi as an emerging trend. :P

I think for it to become truly trite, a dish must start appearing at inappropriate restaurants. When Cheesecake Factory starts advertising a charcuterie platter I'll officially add it to the trite food list.

As a side note -- if the meat is created/aged in house it cannot be trite. If Sysco provides it, it is automatically trite.

Tritely yours.

JPW

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I think for it to become truly trite, a dish must start appearing at inappropriate restaurants. When Cheesecake Factory starts advertising a charcuterie platter I'll officially add it to the trite food list.

As a side note -- if the meat is created/aged in house it cannot be trite. If Sysco provides it, it is automatically trite.

Tritely yours.

JPW

they do have mini-burgers....

ROADSIDE SLIDERS

Bite-sized Burgers on Mini-Buns Served with

Grilled Onions, Pickles and Ketchup

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I assume there is good trite and bad trite...right?

Trite is always bad.

There is, however, the less pejorative "ubiquitous" category.

:P

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Equinox was doing small toasted cheese sandwiches with their soup at least 2 summers ago.

It was on the opening menu back in 1999 with a tower of heirloom tomatoes, frisee and truffle vinaigrette

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It was on the opening menu back in 1999 with a tower of heirloom tomatoes, frisee and truffle vinaigrette

You've got six trite items in one with this dish! (Tomato-soup-and-sandwich, "a tower," of "heirloom" tomatoes, frisee, vinaigrette, and ANYTHING with truffle oil.)

Tonight we're gonna piss-on-the-party like it's 1999,

Rocks.

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You've got six trite items in one with this dish!  (Tomato-soup-and-sandwich, "a tower," of "heirloom" tomatoes, frisee, vinaigrette, and ANYTHING with truffle oil.)

Tonight we're gonna piss-on-the-party like it's 1999,

Rocks.

Dude it was an opening menu of a new restaurant in 1999.

PLease to add to trite list, razzy board operators :P

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"Liliputian" alert! I noticed it as a descriptor on IndeBleu's menu last night and apparently it shows up on CK's menu too.

Edited by JLK

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You've got six trite items in one with this dish! (Tomato-soup-and-sandwich, "a tower," of "heirloom" tomatoes, frisee, vinaigrette, and ANYTHING with truffle oil.)

I ordered and enjoyed a "tower of haggis" starter last year in Aberdeen.

The menu was largely pub fare, but included a few such surreal culinary flourishes.

Then I made the mistake of relating to our hosts my chef instructor's opinion about the limited range of oatmeal. Our home-cooked supper the following night incorporated this theme ingredient in every course.

:P

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With its scheduled appearance on the menu at Michel Richard's new joint, we must consign the charcuterie/salumi/cured meat-and-artisanal cheese plate to the trite foods list.

Not that they're not great, mind you. Just that everybody's got one, anymore.

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With its scheduled appearance on the menu at Michel Richard's new joint, we must consign the charcuterie/salumi/cured meat-and-artisanal cheese plate to the trite foods list.

Not that they're not great, mind you.  Just that everybody's got one, anymore.

I don't know - I'm willing (excited?) to try Michel Richard's verison before I dismiss this trend. Let's not spook him out of it.

And I'd wager he'll call it charcuterie.

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Yeah, I don't know....until The Cheesecake Factory has a charcuterie platter (Subthread: Fun Mass-Appeal Names For Platters Of Cured Mystery Meat) I think I have to support a Trite List Immunity for the cured meat plate. They don't mean to be trite and overexposed! They just want to make people happy.

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From the Town Hall thread...

tomato soup with mini grilled cheese

I think that this has hit the superfecta of triteness

1)tomato soup

2)mini

3)grilled cheese

4)mini sandwich

5)grilled cheese with tomato soup

Frankly, I think "comfort food" is becoming trite. It's the new Latin-Asian fusion.

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This just in:

Vermilion has "bison" miniburgers on its bar menu. Perhaps we could ask Tom Power if he could do up some scallop miniburgers for us.

edited to add: And by the way, just out of curiosity, how many miniburgers constitute and "order?" At Vermilion, an order constitutes 2 miniburgers, which is just enough to justify the plural usage. Myself, I believe that an "order" of anything that is plural constitutes at least 3, which is what you get at Matchbox.

Edited by Jacques Gastreaux

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On a Midwest Express flight this week, I was offered a turkey sandwich with "smoked gouda and baby lettuces with sundried tomato aioli."

That was bad enough, being offered a plain old (and ICE-COLD) sandwich with a gussied-up name, but making matters worse, it was exactly the size of a mini-burger.

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On a Midwest Express flight this week, I was offered a turkey sandwich with "smoked gouda and baby lettuces with sundried tomato aioli."

That was bad enough, being offered a plain old (and ICE-COLD) sandwich with a gussied-up name, but making matters worse, it was exactly the size of a mini-burger.

I'll bet you paid $10 for the priviledge as well. I'm flying on Midwest Express on Sunday and plan to stop by Cheesetique on the way to the airport for a small loaf of bread and an epoisse to eat on the flight.

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I'll bet you paid $10 for the priviledge as well.  I'm flying on Midwest Express on Sunday and plan to stop by Cheesetique on the way to the airport for a small loaf of bread and an epoisse to eat on the flight.

Bring along a durian, too and watch the fun begin!

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I was cheap and went for the $5 option (even though I was traveling on biz - my boss is weird about me expensing small expenses, even though I make peanuts).

There was a $10 option which I think was Chinese chicken salad over noodles.

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Google's trite, but not in China.

When it gets too trite, change the shape. A ball of BLT (little BLT bullets) solves everything.

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Two words I don't believe I've ever seen used together before now... and wish I hadn't!  --  much like "Kobe hotdog" or "mojito martini"

Or Mc DOnalds Crab Cake?

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Are "stuffed squash blossoms" creeping into the ubiquity column?  And which restaurant was first to market with this product?

What is the fascination with squash blossoms anyway? Is is the fact that you can eat a flower? Is it the fact that they are new, at least to most people? Having grown up eating them I view them as a vehicle for stuffing or adding to certain dishes as they have no real taste, to me at least.

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It must be noted that, although they may be entering triteness, Waitman makes some excellent stuffed squash blossoms.

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It must be noted that, although they may be entering triteness, Waitman makes some excellent stuffed squash blossoms.

Where does he stuff them?

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It must be noted that, although they may be entering triteness, Waitman makes some excellent stuffed squash blossoms.

Actually, it should be noted that Mrs. B is the squash chem, while I merely man the deep-fryer. Perhaps she'll way in on the details...

Apropos of my post upthread that charcuterie plates, while excellent, were getting a bit trite (from Sietsema's 2-star review of Sonoma):

"Suddenly, a diner can't turn around in a new restaurant without bumping into charcuterie, plates of artisanal cheeses and more wines by the glass than Baskin-Robbins lists flavors."

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Actually, it should be noted that Mrs. B is the squash chem, while I merely man the deep-fryer. Perhaps she'll way in on the details...

Apologies to the estimable Mrs B. :lol:

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"Suddenly, a diner can't turn around in a new restaurant without bumping into charcuterie, plates of artisanal cheeses and more wines by the glass than Baskin-Robbins lists flavors."

Is this a bad thing?

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Is this a bad thing?

I doubt Sietsema thinks so. He's been going on for years about the lack of decent wine bars in DC.

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Is this a bad thing?

In general, no.

However, mediocre trite food will always be mediocre trite food.

Not that I've been to Sonoma, but its image is fixed in my head of being, in large part, a wine bar. This is what a wine bar should serve. Same thing with Dino. My eyebrow of triteness would be raised if, say, IndeBleu started offering one.

When Cheesecake Factory starts having one it would, to paraphrase Martha, "not be a good thing".

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i think squash blossoms are usually more trouble than they are worth and, like cucumbers, they can be bitter. however, the squash blossom grilled cheese sandwiches i ran into earlier this summer at jaleo provided pleasing company, although the treatment somewhat obscured the main ingredient.

how about watermelon? it has been popping up all over the place, mostly frozen, and is borderline trite. i have no first-hand experience of what happens when you pair up a watermelon with a juicy tomato. personally, i like to encounter the orange seedless variety alone by itself.

winter is a better time to judge if artichokes have become trite, but i order them whenever i can because there is nothing i would rather avoid than trimming them

in the early summer, i am grateful for cherry tomatoes. once the big tomatoes roll in, it is only natural to spurn them and call them trite in front of your friends.

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I went to a party in Georgetown last night that was catered by Susan Gage. The miniest of miniburgers were served. These made Matchbox's look like Big Macs. They were no bigger than postage stamps (well, a little thicker)! :lol: Tasty though...

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i can understand how mini-burgers have become trite....a play off an old dish. but how exactly can an ingredient like squash blossoms or artichokes or watermelon become trite? they are ingredients. stuffed squash blossoms have been used all over the mediterranean, not because they are pretty, but because they are widespread. people use what they have. and i have had delicious squash blossoms here, the most memorable being at komi this sommer, stuffed with ricotta and deep fried and then served with house made pasterma.....oh but i guess homeade charcuterie is trite....

and so is the deep fryer.

trite for me:

spring rolls or "cigars" served anywhere besides real asian restaurants

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So you think Corduroy's spring rolls are trite?

trite for me:

spring rolls or "cigars" served anywhere besides real asian restaurants

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raspberry coulis, especially when it's used to decorate a dish that has nothing to do with raspberries.

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Sprinkling crap--whether it's parsley or spices or whatever--around the edge of the plate is trite. And uncreative. And ugly. And it gets on your shirt cuffs.

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Sprinkling crap--whether it's parsley or spices or whatever--around the edge of the plate is trite. And uncreative. And ugly. And it gets on your shirt cuffs.

BAM!!!

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i can understand how mini-burgers have become trite....a play off an old dish. but how exactly can an ingredient like squash blossoms or artichokes or watermelon become trite? they are ingredients. stuffed squash blossoms have been used all over the mediterranean, not because they are pretty, but because they are widespread. people use what they have. and i have had delicious squash blossoms here, the most memorable being at komi this sommer, stuffed with ricotta and deep fried and then served with house made pasterma.....oh but i guess homeade charcuterie is trite....

and so is the deep fryer.

trite for me:

spring rolls or "cigars" served anywhere besides real asian restaurants

squash blossoms are trite when they are put on the menu because they sound good but the people in the kitchen in all honesty would rather spend their time doing something else, and it shows on the plate. a chef of high repute does something creative with watermelon and tomatoes and everyone starts jumping on the bandwagon, and before you know it watermelon starts popping up where it didn't used to be, and who needs it. it's easier to spit out the seeds at home.

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Ok, DC may not be lahdidahdi frickin' New York, but at least it isn't Boston.

They're bite-size nuggets of appetizer heaven. Mini-burgers are all the rage around Boston. -- Boston Globe, January 11, 2006.

TimeOut's Curry predicts that when this craze passes, brunch may be the next to shrink. Expect mini French toast, mini waffles, and mini pigs-in-blankets. ''God knows,' he says, "they're adorable."

Mini pigs-in-blankets. Preemptively trite.

Edited by Stretch

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They're bite-size nuggets of appetizer heaven. Mini-burgers are all the rage around Boston. -- Boston Globe, January 11, 2006.

See the reaction of diners showing up for Restaurant Week and told by Nadya that the $30.06 main course will consist of either a chicken breast or Mini-Burghers

Roe,

Dan.

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Mini pigs-in-blankets. Preemptively trite.

How can you have mini pigs-in-blankets? Why am I envisioning them being served in the hands of a Barbie doll?

My personal enemies: the inevitable soup troika of French Onion, Clam Chowder, and Creamy Potato - the latter of which is inevitably guaranteed to consist mostly of chicken stock and bacon.

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Mini pigs-in-blankets. Preemptively trite.

According to KidsPost, April 24 is National Pigs-in-blankets day. Can they be trite if they have their own day?

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See the reaction of diners showing up for Restaurant Week and told by Nadya that the $30.06 main course will consist of either a chicken breast or Mini-Burghers

Roe,

Dan.

For a maxi-burgher check out 2941.

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Beets, beets, everwhere beets!

[but I like them so it's ok if they're becoming trite.]

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The thing is beets and tuna tartare have been on menus for a long time. They're not really trite, they are survivors.

It's not trite, but who's sick of no good ceviche? Why are there so many that taste the same? zzzzzzzzzz

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Not that I don't like them, but: vegetable purées. Or is their ubiquity just a sign of chefs' seasonal challenge of coming up with various ways to serve root vegetables?

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Mini pigs-in-blankets. Preemptively trite.

Oh my god, how passe. I've been making them for my daughter's birthday parties for 4 years now. :)

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Oh my god, how passe.  I've been making them for my daughter's birthday parties for 4 years now.  :)

No, you're just avant-garde.

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Ok, it's official. According to a commercial I just saw, Ruby Tuesday is now offering miniburgers.

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Ok, it's official. According to a commercial I just saw, Ruby Tuesday is now offering miniburgers.

Does anyone know who coined the term "miniburgers?" I think Matchbox pioneered the concept in the DC area (actually, Little Tavern did), but did they come up with the name as well?

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Does anyone know who coined the term "miniburgers?" I think Matchbox pioneered the concept in the DC area (actually, Little Tavern did), but did they come up with the name as well?

In 1989 Phyllis wrote about them, how they were appearing as a kids' item (at The Jockey Club), and there's even a recipe in that column. And I wonder, food writers does AP have style guidelines for "mini-burger" yet? I see "mini burger" and "miniburger" just as much. I for one, like miniature hambergers (mingers). Can't wait til Ray's has wagU mingers.

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Fusion anything: latin asian, in particular.

The only way that fusion as a description is OK is if it's a '90s nostalgia place.

(Can you tell I reluctantly ate at Merkado last week?)

Edited by MeMc

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