Is The Chicken Still Kiev?
Mar 11, 2022 | 7:21 pm
#32
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Mar 15, 2022 | 8:28 am
#34
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Mar 29, 2022 | 4:29 pm
#35
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When it comes to India, those politically correct name changes that went in a while back did not result in a name change for the dishes. Like Chicken Madras.
But then again, I've found that the local multi-generational inhabitants of those towns still call it by the previous name so I do the same. Bombay is Bombay rather than Mumbai. Madras is not Chennai, etc. Many international airlines and nations agree.
As for Chicken Kiev, does anyone know where they serve this well in New York? I'd like to stop by and lend my support to Ukraine by ordering one of their best, IMHO, dishes.
But then again, I've found that the local multi-generational inhabitants of those towns still call it by the previous name so I do the same. Bombay is Bombay rather than Mumbai. Madras is not Chennai, etc. Many international airlines and nations agree.
As for Chicken Kiev, does anyone know where they serve this well in New York? I'd like to stop by and lend my support to Ukraine by ordering one of their best, IMHO, dishes.
Jul 9, 2022 | 7:34 pm
#36
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Old-school Boston-area Chinese restaurants sometimes refer to dumplings as "Peking Ravioli", and Google says that some places do have "Beijing Ravioli" on the menu now.
As for the olive oil on bread thing, I found an article from the Philly Inquirer, January 1990, about several local restaurants that had switched to serving olive oil on bread. Only one of the three restaurants featured in the article was Italian. It is mainly presented as a low-cholesterol thing. One place, which specialized in "spa cuisine", had banished butter entirely for several months but relented in the face of furious customers; butter was now available by special request. The Italian place mentioned in the article was infusing their olive oil with chili peppers. My guess is that a lot of restaurants "invented" this independently around the same time.
As for the olive oil on bread thing, I found an article from the Philly Inquirer, January 1990, about several local restaurants that had switched to serving olive oil on bread. Only one of the three restaurants featured in the article was Italian. It is mainly presented as a low-cholesterol thing. One place, which specialized in "spa cuisine", had banished butter entirely for several months but relented in the face of furious customers; butter was now available by special request. The Italian place mentioned in the article was infusing their olive oil with chili peppers. My guess is that a lot of restaurants "invented" this independently around the same time.
Jul 9, 2022 | 7:45 pm
#37
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What is actually in those "Beijing Ravioli"? Quite often people mis-name these things just so they can stand out in a crowded field...
Jul 10, 2022 | 5:29 am
#38
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Fair enough, but I have often seen Foccacia served with a little sea salt and olive oil drizzled on top. My guess is that the infamous restaurant in SF got the wrong end of the stick and served fake Focaccia with a bowl of oil, and probably didn't have any sea salt available.