Now for something completely different

[NSWP]

Back to Fondue, I recollect back in the 70's and 80's I used to get scolded by the Missus for 'double dipping' my bread into the cheesy sauce, probably after having too many glasses of Burgundy, which was a retro wine, lol.  Anyone remember ye olde 'Beef and Burgundy' nights, they could be damaging.

[getting older slowly]

44 minutes ago, Blackduck59 said:

 

 We had a bottle of sparkling rose and that was quite nice.

Make it a contest with yourself just how much of that cheesy goodness can you twirl onto your chunk of bread😉

.

I think your sparkling rose would be good..... like brandy (Kirsch) but in the format of hennessy xo..

 

I like the idea of ""how much can you twirl onto ""  it is bit like me and dips, a cracker can hold quite a bit....

 

Don

[NSWP]

1 hour ago, OzKiwiJJ said:

There used to be lots of hot rock restaurants around in the 90's. They work really well as long as you can keep the rock hot. Does your grill actually heat the rock at the table or do you preheat it elsewhere. If it's the latter you need spare rocks so that if the first cools off before you've finished cooking you can change it for a hot one.

I recollect the hot rocks restaurants, some were franchises of the company. Good fun. They still had one down here about 10 years ago.

Edited January 2, 2021 by NSWP

[ilikeanswers]

23 minutes ago, Blackduck59 said:

Listening to this, and many of them are "Iconic" acts, I can honestly say the quality of the performance would go up in direct proportion to how stoned the listener was.

 

The would probably depend if your "trip" is a good one or a bad one 😜

[getting older slowly]

1 minute ago, NSWP said:

Anyone remember ye olde 'Beef and Burgundy' nights, they could be damaging.

Got invited to a Beef and Burgundy groups dinner.... ( glad i got a taxi )  it was great until and i have to stand up and tell the group about my thoughts on the evening.....

 

Not a fan of public speaking     Don

[NSWP]

1 minute ago, getting older slowly said:

I think your sparkling rose would be good..... like brandy (Kirsch) but in the format of hennessy xo..

 

I like the idea of ""how much can you twirl onto ""  it is bit like me and dips, a cracker can hold quite a bit....

 

Don

Must be nearly happy hour for us dinosaurs Don. A few glasses of Cab Sav and some rice crackers with Bega cheese beckons.

[NSWP]

Just now, getting older slowly said:

Got invited to a Beef and Burgundy groups dinner.... ( glad i got a taxi )  it was great until and i have to stand up and tell the group about my thoughts on the evening.....

 

Not a fan of public speaking     Don

That was the damaging issue on those nights Don, unlimited quantities of Burgundy.

[ilikeanswers]

1 minute ago, NSWP said:

I recollect the hot rocks restaurants, some were franchises of the company. Good fun. They still had one down here about 10 years ago.

 

Kobe Jones use to do some hot rocks teppanyaki. I had lobster cooked in miso butter that way though to be honest if I didn't see it cooked on the stone I probably wouldn't tell the difference between between the normal teppan and the stone version. 

[getting older slowly]

1 minute ago, NSWP said:

Must be nearly happy hour for us dinosaurs Don. A few glasses of Cab Sav and some rice crackers with Bega cheese beckons.

 

Just a bit of dinner prep..... then time for a G&T.....   and relax 

 ( oh being doing that most of the day....  lol )

 

Cheers Les       Don

[Blackduck59]

I have never done the hot rocks thing but have enjoyed the Teppanyaki experience in a purely North American way. Always fun but the skill of the Chef and quality of the show has gone down in recent years.

[Blackduck59]

2 minutes ago, NSWP said:

That was the damaging issue on those nights Don, unlimited quantities of Burgundy.

 So do these Beef and burgundy nights start with a decent glass and the quality of the plonk go down as the "unlimited" consumption rises?🤔

[ilikeanswers]

3 minutes ago, Blackduck59 said:

I have never done the hot rocks thing but have enjoyed the Teppanyaki experience in a purely North American way. Always fun but the skill of the Chef and quality of the show has gone down in recent years.

 

I have seen on television the American Teppanyaki. I don't think we have anything in Australia that is quite as exuberant😂. The teppanyaki restaurants I have been to are pretty traditional in terms of service though the skill is still pretty impressive. 

[Blackduck59]

15 minutes ago, ilikeanswers said:

 

I have seen on television the American Teppanyaki. I don't think we have anything in Australia that is quite as exuberant😂. The teppanyaki restaurants I have been to are pretty traditional in terms of service though the skill is still pretty impressive. 

 

My first experience was back in the 70's we were a group of Sea Cadet Officers and instructors after a performance of the "Ceremony of the Flags" we called to see if they were open and they were but there was a misunderstanding about "Last call for alcohol" and we missed it so no libations which added a whole different dimension. The food was excellent, the show impeccable, there was even a magician doing card tricks after dinner. It was a great time and watching the group (some of whom really enjoyed their drinks) grimace at the taste of "Strait" Coke (perish the thought), of course I was missing the Bacardi in my 7up. As the years went by the food was still good but the show declined and the Magician died.

Edited January 2, 2021 by Blackduck59

[OzKiwiJJ]

28 minutes ago, ilikeanswers said:

 

I have seen on television the American Teppanyaki. I don't think we have anything in Australia that is quite as exuberant😂. The teppanyaki restaurants I have been to are pretty traditional in terms of service though the skill is still pretty impressive. 

These days the teppanyaki chefs tend to concentrate more on cooking the food nicely than the party tricks although there is usually some byplay with utensils and salt shakers. Also when they roll and chop egg for the fried rice. That's amazing!

 

We went to a Teppanyaki restaurant for lunch in Honolulu when we did the Hawaii/Tahiti cruise in 2019. It was OK, not the best I've ever had though. A bit more showmanship but not OTT. 

[getting older slowly]

36 minutes ago, Blackduck59 said:

 So do these Beef and burgundy nights start with a decent glass and the quality of the plonk go down as the "unlimited" consumption rises?🤔

the night I went to was invite only  and they took over a restaurant... the wine for paired to the food... and I must say everything was very good....   as well as the wine...

 

I was funny how I got their .. I was my cousin's best friends  ( they are a bit of look at me people, but nice )  anyway we hit if off, and he asked me if i be interested.. to which i jump at the offer.....   anyway my cousin's nose was a bit of joint as he never got invited to one of the dinners ..

 

Don now with G&T

[GUT2407]

3 hours ago, Blackduck59 said:

only one rock, the burners are supposed to keep it hot. I really haven't investigated the set yet, that is a whole different adventure.

I recall a few years go when Hot Rock cooing was all the rage. You would heat the rock and then cook your food on it.

 

[NSWP]

15 hours ago, Blackduck59 said:

 So do these Beef and burgundy nights start with a decent glass and the quality of the plonk go down as the "unlimited" consumption rises?🤔

Always plonk Lyle, straight from the Chateau Cardboard into the carafes, makes it look a bit flash.

[NSWP]

Some years ago there was a company that produced the cooking equipment for the hot stone cooking, then sold franchises re that equipment and brand to restaurants and clubs, around NSW anyway. I recollect that about 10 yrs ago the Moruya Bowling Club had it, I used to get the bit of chicken and bit of steak and cook it at the table, good fun.but it all faded away.

 

Edited January 2, 2021 by NSWP

[GUT2407]

17 minutes ago, NSWP said:

Some years ago there was a company that produced the cooking equipment for the hot stone cooking, then sold franchises re that equipment and brand to restaurants and clubs, around NSW anyway. I recollect that about 10 yrs ago the Moruya Bowling Club had it, I used to get the bit of chicken and bit of steak and cook it at the table, good fun.but it all faded away.

 

I didn’t like having to pay to cook me own tucker, never got the attraction in that. Now I like cooking, but see no reason to pay for the privilege a mate bought some paving stones we’d heat them in a hooded BBQ then stone cook out stuff for a while. But it was no better than just cooking on the barbie.

[Chiliburn]

29 minutes ago, NSWP said:

Some years ago there was a company that produced the cooking equipment for the hot stone cooking, then sold franchises re that equipment and brand to restaurants and clubs, around NSW anyway. I recollect that about 10 yrs ago the Moruya Bowling Club had it, I used to get the bit of chicken and bit of steak and cook it at the table, good fun.but it all faded away.

 

There used to be a couple of American restaurants that would send a frozen steak and their sauce anywhere with a hot rock.

You could get in Australia with DHL for a ridiculous price.

[Blackduck59]

I take it Mr. Gut votes no on the stone grill😎.

I have been curious about the table hibachi grills some Korean places have. We have on place here that does it, maybe when the pandemic passes and we go back to trying different places we will go (assuming it weathers the pandemic). We had a hot pot restaurant a few years back with authentic hand pulled noodles, it was fun but unfortunately it failed. The best part was watching the guy pulling noodles...fascinating.

[OzKiwiJJ]

There's an outlet in the food court in Bondi Junction Westfield that does hand pulled noodles. It is fascinating indeed. And on Junior MasterChef last year they had a noodle specialist who made 8 or 9 different thicknesses and shapes of hand pulled noodles. So fast, each one only took a minute or less to make. The kids then had to choose one type and cook with it. 

[ilikeanswers]

2 hours ago, Blackduck59 said:

I take it Mr. Gut votes no on the stone grill😎.

I have been curious about the table hibachi grills some Korean places have. We have on place here that does it, maybe when the pandemic passes and we go back to trying different places we will go (assuming it weathers the pandemic).

 

I have been a few times, I don't mind it, my mum loves it because she can always have her meat cooked exactly how she wants 😜. The beef plate is usually pretty expensive because they serve mostly wagyu beef in our restaurants. Taste wise I wouldn't call it anything special it is more about the style of eating as Koreans love communal dining. Personally I love the Shabu Shabu more which for some reason they only serve for lunch. 

38 minutes ago, OzKiwiJJ said:

There's an outlet in the food court in Bondi Junction Westfield that does hand pulled noodles. It is fascinating indeed. And on Junior MasterChef last year they had a noodle specialist who made 8 or 9 different thicknesses and shapes of hand pulled noodles. So fast, each one only took a minute or less to make. The kids then had to choose one type and cook with it. 

 

Love hand pulled noodles they have a great texture. There is restaurant near me that does it along with handmade wontons and roti pancake rolls 😋. 

[NSWP]

1 hour ago, ilikeanswers said:

 

I have been a few times, I don't mind it, my mum loves it because she can always have her meat cooked exactly how she wants 😜. The beef plate is usually pretty expensive because they serve mostly wagyu beef in our restaurants. Taste wise I wouldn't call it anything special it is more about the style of eating as Koreans love communal dining. Personally I love the Shabu Shabu more which for some reason they only serve for lunch. 

 

Love hand pulled noodles they have a great texture. There is restaurant near me that does it along with handmade wontons and roti pancake rolls 😋. 

I use a packet of Mr Chang's rice noodles, easy.

[ilikeanswers]

3 hours ago, NSWP said:

I use a packet of Mr Chang's rice noodles, easy.

 

You are GF so hand pulled noodles would be out of the question since gluten is what makes them stretch😜. But I do love me some rice noodles as well, my favourites are the flat wide ones, put them in a Laksa style sauce absolutely heaven😍