darkstar965 Posted February 27, 2013 Share Posted February 27, 2013 Lunch! Great pics. All the dishes look delicious and all but the beets interesting in one way or another. Thanks for the advocacy of this place. And for the education! I'm one of those types who, as a child, was always pushed to "look it up" when I asked about a word's meaning. To this day, I'm very big on looking things up. When the internet came along, it became apparent that looking stuff up could go infinitely beyond 'the dictionary' to the point of being distracting. Not knowing what rockcreek's "broken vinaigrette" term (in a photo's caption) meant, I looked it up and many things popped up with the basic search. This article was the most interesting of a few that I read. Educational about vinaigrettes and emulsions with the broken vinaigrette only addressed in the first comment following the article. Obvious in retrospect. Of course I've seen them before many times with ordinary Italian places whose servers pour a bit of balsamic atop olive oil at the table for dipping bread coming to mind. But I hadn't before considered it as a named and purposeful technique in better restaurants. Very cool; at least to me. Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2013 Share Posted February 27, 2013 Not knowing what rockcreek's "broken vinaigrette" term (in a photo's caption) meant, I looked it up and many things popped up with the basic search. This article was the most interesting of a few that I read. Educational about vinaigrettes and emulsions with the broken vinaigrette only addressed in the first comment following the article. Obvious in retrospect. Of course I've seen them before many times with ordinary Italian places whose servers pour a bit of balsamic atop olive oil at the table for dipping bread coming to mind. But I hadn't before considered it as a named and purposeful technique in better restaurants. Very cool; at least to me. I agree, this is great reading for anyone, especially along with the first comment (although many cooks will be like, "Well, duh!"). The only thing I don't see is any reference at all to "broken vinaigrette" in rockcreek's post. Nevertheless, a good read. Link to comment Share on other sites More sharing options...
darkstar965 Posted February 27, 2013 Author Share Posted February 27, 2013 I agree, this is great reading for anyone, especially along with the first comment (although many cooks will be like, "Well, duh!"). The only thing I don't see is any reference at all to "broken vinaigrette" in rockcreek's post. ... ...Not knowing what rockcreek's "broken vinaigrette" term (in a photo's caption) meant, I looked it up and ... Rocks, you'd really need to be "reading every line of every post" to have caught my mistake here. Too foggy when posting late! It was in a photo's caption...just not in this thread! Rocks, if you move the three posts (mine, your reply and this one) to the Wildwood thread, where rockcreek had also posted some great shots, this'll make sense. I think the broken vinaigrette ref was for her first photo there of a scallop dish. Duh on me. Link to comment Share on other sites More sharing options...
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