Old-Fashioned Restaurant Dishes Chefs Wish Would Make A Comeback
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- Опубликовано: 18 авг 2024
- Desserts on fire and nightclub pasta? These restaurant dishes aren't as common as they used to be but that doesn't seem to matter to the chefs who love to eat them!
#Beef #Steaks #Chefs
Beef Wellington | 0:00
Baked Alaska | 1:28
Pasta carbonara | 2:49
Clams casino | 3:58
Steak tartare | 4:48
Banana cream pie | 5:56
Meatloaf | 6:54
Cherries Jubilee | 8:11
Penne alla vodka | 9:22
Steak Diane | 10:24
Trifle | 11:22
Waldorf Salad | 12:07
Fondue | 12:48
Voiceover by: Hannah Parke
Read Full Article: www.mashed.com... 
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I would welcome a "Fondue-Comeback". So many varieties, combinations, and accompaniments remain unexplored. Imagine a charcuterie-board with fondue!
There are still fondue pots still in the box that have been passed around for the last 50 yeears Im sure
There's a fondue specialty restaurant in downtown Livermore, CA
Made Beef Wellington for Christmas last year. It's not gone; it's just rare.
😂😂😂😂😂😂
@@suran396 If it's rare, then it's beef Rarington.
Yes ! A supper club. A quartet playing jazz. , and these dishes. Good cocktails and fine wine .
FWIW, there is a restaurant chain specializing in fondues: The Melting Pot. Also: not sure if it ever gained mainstream popularity, but Bananas Foster is another fun flambe dessert.
It is actually quite popular, I used to be the Executive Chef at our local Melting Pot and we were always busy
I am a big fan of The Melting Pot. Great place to go with friends for a dinner party.
I once went to The Melting Pot with my department from work for kind of a last supper, as our department was being eliminated. Dinner was on the the company, so we took full advantage. We were already stuffed from dinner, but we each ordered dessert anyway - many of which were meant to be shared by two. The next day we all came to work with food hangovers. It's amazing how you can eat so much without realizing it when it's all in little bites.
We've been to the Melting Pot in Kansas City three times, and we always love it.
"Leftover cake" does not exist in my world.
Let's just call it 'My' cake.
According to most packages I’m a family of four
Meatloaf maybe isn't what it used to be back in the day but it is definitely still here in many restaurants and friends homes.
My Yankee neighbor makes an awesome meatloaf! Slice it and it sparkles like it has diamonds in it!
Yup.Many in Indy.
Trifle is something I definitely would like to see more of. I've had a few by a good cook, and they were AMAZING. And so light for a dessert.
I think “Chipped Beef on Toast” (S*** on Shingles) could be on this list!!! I make it all the time, and enough to warm up later in the Week!!!
What beef do you use for yours?
@@allanalogmusicat78rpm Whatever dried shaved packaged Beef happens to be on sale!!! Usually in 3 oz. Packages!!!
@@allanalogmusicat78rpmAmazon sells jars of dried beef a lot of places don’t carry it anymore but it’s so easy and good! I like to make egg in the hole and top it with Chipped beef.
Creamed tuna on toast was popular at my house.
Pasta Carbonara is still widely available in U.S. restaurants, assuming that you're fond of a dish that uses cream (or even milk thickened with corn starch) instead of proper Carbonara.
The problem with beef in the U.S. is the same as that of chicken in the U.S. : Factory farming, and volume production instead of quality production,
Cool. Nobody said it wasn’t. What was said was fine dining. And it’s not found there.
@@jamespohl-md2eq Yet it is. I can go to any of the Italian restaurants where I live and get it. And got beef tartare less then five years ago in LA so, yeah, this list is iffy at best
@@raymondparisza50941. Anecdotal evidence. Lol
2. FINE DINING. Not Italian restaurants.
3. Steak tartare isn’t widely served. Stop pretending it is. It isn’t on the menus line it was in the past. That’s the point.
It’s like you can’t comprehend.
@@jamespohl-md2eq Plenty of Italian places are “fine dining”
As far as tartar being a “rarely served” dish, that is because it is only served at “fine dining”.
This list is a joke and most of the dishes are still widely available even at “fine dining”.
@@raymondparisza5094It isn’t being g served in fine dining or modern Italian restaurants. Fact.
Tartare isn’t either. Fact.
No k e said that it wasn’t totally available.
It’s obvious that you are either young and dumb or just dumb
Chef John Pierre always reminds me of Justin Wilson.
Lol only American's think this stuff is retro. This stuff never went out of fashion in Australia lol
and they also think their food trends are the only ones in the world
Many of these things didn’t go out of style in the US either.
When Gordon Ramsay had the episode of MasterChef kids, and that little boy made the beef Wellington for him, I remember it practically made him cry. That was a fun one to watch.
I make meatloaf quite often, actually. I even see it pre-made at grocery stores, so it must still be a popular dish.
Older folks like it because it's easy to chew.
Love, love, love meatloaf!
My family loves it, too. And I don’t serve it “ironically.”
Agreed, but good luck finding a good one. If you're ever in Maine though..... stop at Governor's in Bangor. Their menu has a meatloaf that's fantastic.
My son used to consider “his piece” the entire loaf. It’s very popular in our house.
That beef looks so good i could smell it through the screen. Wow, I love the retro stuff
Waldorf salad will always remind me of Fawlty Towers.
It reminds me of my childhood and the rare treat of being taken to a good restaurant.
It reminds me of thanksgiving,it was always on the table along with everything else
I fix it during the depths of winter, because greens can be sad and expensive then.
And kippers!!!
Carbonara actually uses Pecorino Romano cheese.
It can , sure , but Parmigiano is equally valid !
@@NotChefCook Agree with your comment. The biggest issue I have with this segment of the video is that Carbonara NEVER, NEVER should have bacon! Guanciale or pancetta (as an alternate), never smoked bacon!
Pancetta and no cream
@@misme2000 actually Guancale.
@@TroyFullrt Says who? You know historically, when carbonara was invented, bacon was what was used post-WW2 in Italy because that was what people had. No need to gatekeep ingredients... they are both delicious!
I can assure you, no chef wants to deal with order upon order of beef wellington
All those mentions of "end of the 20th century" makes me feel so very, very old.
Meatloaf never went anywhere, its more of a home dish than something you get at a restaurant
There’s 3 different types of fondue in the 1970’s: cheese, chocolate, and oil(cooks meats & bread dough).
… and bouillon
@@misme2000 never heard of that before. 👍
My mom made a beautiful trifle every Christmas.
I cook/eat a number of these regularly - meatloaf, beef wellington, baked Alaska, carbonara, and banana cream pie.
Seriously??? You correctly cite Carbonara as a classic king of Italian cuisine. But then you mention Rachel Ray?? Give me a break. Her carbonara has very little resemblance to Italian Carbonara!
I never have had Beef Wellington but those clips are making me drool. 🤤
My aunt makes it for holidays and it’s delicious!
Ohh I envy you your first time eating it then: it's glorious ! Just make double sure the restaurant/person making it know wht they're doing ! 😊
Fondue is a great one for having guests & trying something fun... clams casino are definitely hard to find but super delicious I wish they were more popular!
I have a fondue set, a raclette set and an electric 2 sided hot pot. We love playing with our food.
Some of these dishes never went out of style
Every time I see Jamie Oliver I hear Uncle Roger saying "No,no, no, no........"
Jamie Olive Oil! 😂😂😂
Well, professional chefs have a lot of influence in steering that ship.
If they wanna make jazzed up versions of classic dishes hot again, they're in the best position to do it.
I still make steak Diane. It is so so tasty.
Some of these things are commonly seen at restaurants nowadays. I feel like this list is really outdated because many of these things have already made a comeback, and some of them never left.
-You still can find completely carbonara on menus, but maybe it has become less popular because it’s really easy to make at home. Also, many restaurants have created a much worse version of it, which makes a lot of people think they don’t like it very much.
-I have seen steak tartare at many restaurants as of late and pretty much any good steakhouse will have it.
-Penne with vodka sauce is seen on menus everywhere.
-Meatloaf? Are you kidding me? If nothing else, you can see it at any diner, but I have also seen it on many higher end menus.
By the way, that building in Narragansett is still there!
Baked Alaska and Clams Casino brings back fond memories for me. But what, no Chicken Cordon Bleu or Chicken Kiev?
Heh, make meatloaf mix like you'd make meatballs, then cut off slices, egg and bread them, then shallow-fry them and serve with marinara sauce and fusilli.
Bannana Cream Pie was a totally different experience with Big Mikes
Original Waldorf is made with root celery.
I love a good meatloaf, usually I make individual sized ones because of picky eaters in the house not wanting specific things in theirs.
As for my own? Mushrooms, onions, peppers (bell and banana), grated carrot, cheese, corn, green beans. Mixed well with egg, loaded potato flakes or crushed (powered) Doritos, panko bread crumbs, sliced garlic. Broil to get good crust all around, bake to cook through.
Well, I know what I'll be making for dinner on my day off.
Meatloaf makes great burgers
We put a layer of cheese in the middle of ours. It becomes a “how are we doctoring this time?” affair when my son and I get going on it. Hubby is happy to eat whatever we concoct.
Carbonara was born in the Naples area in the end and after WW2, when US troops brought bacon to the poor supplies. Means burnt.
Penso di No! Its origins are in the Alban hills, hence the use of pecorino Romano. The name “carbonara” is debated, too, some say it may be a simple reference to the appearance of the coarsely ground, black pepper. “Burnt” would be more like “bruciata”.
Banana Cream Pie is my all time favorite pie. I'm not even much of a sweets person, but it is my go to birthday cake cause I don't like actual cake.
These all are good. I'll make it a point to have these over the summer when I have time to cook.
Whoa whoa whoa. Meatloaf hasn't gone anywhere. It's on Denny's menu ffs.
You just made their point.
Most of these are still made EVERYWHERE!
Meatloaf is still extremely popular
My mother makes a fantastic meatloaf!
Some of these dishes are pretty popular in many cities in China. Particularly pasta carbonara and penne a la vodka.
The best hamburger in the country is at the Apple Pan in west LA and they also make the greatest banana cream pie.
I’m pretty sure Gordon Ramsey has revived the Wellington. It’s just not cost effective in restaurants.
Pasta Carbonara is an American dish, later adopted back by Italy. The guanciale part and the origin story about carbonari in Lazio are just bogus. It's american bacon, cream, egg and pasta, plus cheese of any sort.
All these dishes can be found at restaurants by me in Chicagoland.
Meatloaf never went away bruh. ✌
Delicious food for me
I mean you can make a lot of these yourself. They're pretty easy if you cut out the flashy stuff.
It’s a fillet, in English, not a filet. 🤣
What does it say that I actually cook and serve many of these dishes today to my family with huge demand? I also go to get the ingredients in an old carbureted classic. I'm only 40...
THAT CLAIM CHEF JEAN PIERRE TALKS ABOUT...... IT'S TRUE... WHEN HE OPENED AND OUR CREW FINALLY GOT TO GO TO LUNCH... HIS PLACE WAS WHERE WE WENT *AFTER SAVING UP FOR A MONTH* ONCE EVERY TWO MONTHS WE WENT ON "MEATLOAF DAY".... HE DID SERVE IT EVERY DAY BUT WELL..... WE WERE YOUNG AND DIDN'T HAVE MUCH SO WE HAD TO SAVE A LOT OF OUR EARNINGS.
this is not at all true. all of these dishes are on menus all over the world. nearly all the restaurants in Rome serve pasta carbanara. Steak tartare is served in plenty of restaurants everywhere. now it's true no one serves a waldorf salad but there are plenty of variants that certainly were inspired by this salad.
the head chef is usually the one to set the menu. if they want it back, start putting it on the menu?
Never been to Australia I guess.
RUclips shoving garbage ads down our throats make this website a joke.
Carbonara, Banana Cream Pie, and Meatloaf are all still too popular to be on this list.
I dislike fire stuff when it comes to food.
Trifle is not at all rare in the UK.
Banana cream pie isnt Common?! I recently saw dozens of videos with cream pies
There's no bacon in Carbonara.
Guanciale is cured pork cheeks, and thus it IS a kind of bacon, if we are to use the old definition of the term, which was not limited strictly to the pig’s belly.
@@patrickcannady2066 Guanciale is so different though. Even Pancetta would be a better substitute. Most American style bacon is just sub-par to what you get in Europe. For starters, most of our bacon would be banned in Europe because they don't allow the methods of raising pigs the way we do over here.
Bruh lots of people still make meatload. If you do it right its easy as shit and amazing.
What I don't like about complicated steak recipes (beef wellington, steak diane, etc.) is the fact that a good steak does not need all that crap on it. A good steak should be basically naked. You use all the sauces, breadings, condiments, etc. on a mid cut of meat, not a good one.
The sauces are nice with potato though?...a well made Diane , is pretty sublime ( I had chef jean Pierre's, next on playlist )..but yeah,
carbonara is made with guanciale not bacon, you colonial heretics ;-)
are these video's made by AI? I swear I've seen a dozen of these across RUclips
I bet any of these dishes would taste better with Best Maid pickles made here in Texas
I got to carbonara and gave up. The first 3 are still widely available. So I don’t have a clue what this is all about. More research!!!
Um carbonara isn’t Italian at all
It most certainly is.
Please educate us, country of origin is what? US? Most of the food (dishes) you are having there are cheap imitations of original recipes
For example you are using ricotta instead of bechamel sauce in lasagna
It sure is. Originated in Emilia Romagna I believe.
@@rubberduck2401What a terrible example. Ricotta isn’t cheaper than butter/milk/flour.
Um show us that you have no knowledge of Italian cuisine without telling us
God I hate these AI voices. You can't drop $50 on a voice actor? Anything to keep the little people down
Oh great AI overlord, do you know what is great about chefs and recipes? The get to choose which they make. Want another truth that may help you not look like you arent a human? People order food they like in restaurants, therefore if the recipe is good, and people like it, chefs will offer it.
carbonara would be way more popular if it contained cream in the Italian recipe. people don't want to make it wrong. But dont really like it without.
Jamie Oliver appeared twice??? I thought this was a cooking video…