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Posted to rec.food.cooking
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Pancakes - diner style?
On 9/16/2016 1:39 PM, Dave Smith wrote:
> On 2016-09-16 12:06 PM, jmcquown wrote:
>> On 9/16/2016 11:39 AM, Janet wrote:
>>> In article >,
>>> says...
>>>>
>>>> On Wednesday, September 14, 2016 at 10:26:17 AM UTC-5,
>>>> wrote:
>>>>> On Wednesday, September 14, 2016 at 10:16:35 AM UTC-4,
>>>>> wrote:
>>>>>
>>>>>>>
>>>>>> Did you enquire at the diner what their recipe might be?
>>>>>
>>>>> No, I would tend to assume that would be rude.
>>>>>
>>>>>
>>>> Really? Most people would be flattered if you ask for their
>>>> recipe for a particular dish or at least what a certain ingre-
>>>> dient is.
>>>
>>> I agree. I've done that many many times and *only once* ever been
>>> refused because it was a secret.
>>> The refusal was a restaurant's family secret recipe for scrambled
>>> eggs, handed down from grandmother.
>>>
>>> I had seen "scrambled eggs" on the lunch menu and commented that this
>>> was rather unusual in that kind of restaurant (high class food and
>>> service ) Who on earth would go to such a restaurant then order
>>> scrambled eggs? The owner replied " These are not ordinary scrambled
>>> eggs, not like any you've ever tasted. People come hundreds of miles to
>>> eat this very secret recipe from my grandmother.It has never been shared
>>> outside the family and never will be."
>>>
>>> Naturally I thought he was joking or boasting but I reckon my
>>> scrambled eggs are pretty damn good so of course I had to order his to
>>> compare.
>>>
>>> Well, they were the best most delicious scrambled eggs I have ever
>>> eaten. The magic ingredient was indefinable, half way between a scent
>>> and a flavour, with a specially creamy texture, and he would never tell
>>> me how they did it. Countless guess-experiments at home with truffles,
>>> herbs, spices, different creams, buttermilk, sourcream, yoghurt etc but
>>> I have never managed to replicate it.
>>>
>>>
>>> Janet UK
>>>
>> That's actually kind of cool.  I just hope they don't forget to tell
>> the next generation!
>>
>> Many years ago I ate at a Cajun restaurant in Memphis (Bayou Bar &
>> Grill). I ordered Catfish Acadian (there's those darn Acadians again!).
>> I attempted to replicate it at home. I came very close but it was
>> missing something. I emailed the chef. He replied, "Very close, but
>> you forgot the celery!" Damn! How could I forget that? At any rate,
>> he was not reluctant to confirm the recipe.
>
>
> I managed to get some information from a chef/owner at a local
> restaurant. He had a coconut shrimp appetizer with a dipping sauce that
> was amazing. One night we were there and the sauce was different. When
> he came around to talk I mentioned the difference and told him what I
> thought was in it, and more important, what was missing. It was mustard
> powder. It was red wine vinegar, marmalade and mustard powder.
>
Either they'll be happy you're so interested as to want to make it
yourself or they'll simply refuse to tell you. It doesn't hurt to ask.
Jill
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