Culinary, Arts, Thread.

#605
#605
MyBloodRunnethOrange said:
I remember that place. Goodness it's been forever and a day.
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If you ever had that beef kabeb, I forget what they called it "Beef Wallaby" maybe? Anyway, that's what we are talking about.

That place was so cool. I was young, like high school it was at its peak. That's where I took my date for dinner for Prom. It was like walking through a jungle and had that big octagon aquarium with the bar around it. I know you remember it, I'm explaining for others. :)

That aquarium was worth the trip.

While typing this I googled it and found this..


A menu of 25 dishes you could order in 1989 Nashville but can't now, and the opposite of that
Hot Dog Time Machine: Scene @ 25
JUN 26, 2014 4 AM
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There may be no nostalgia so fierce as the feelings people have for the restaurants of their youth. Maybe you still get misty-eyed (or -mouthed) at the mention of a three-way bowl of Varallo's chili at the old Ninth & Church location. Then again, maybe you rejoice over the city's growing shift toward farm-to-table fare and other encouraging developments. (Or maybe you're still dining happily after a quarter-century at neighborhood favorites such as Swett's, International Market and The Mad Platter, which have watched food trends come and go.)
For comparison's sake, we offer a list of 1989-era Nashville specialties that are no longer available, followed by a list of recent dishes and delicacies you couldn't have gotten then. Special thanks to the Scene's Stevan Steinhart, who's had a front table watching the progress of our restaurant scene for going on three decades.
THEN
Beef tenders, Major Wallaby's
A Rivergate-area watering hole from the fern-bar era that was '80s Nashville, noted for its odd safari motif — the beef tenders came as part of a platter called the "Elephant Gun" — and its giant fish-stocked aquarium above the bar.
 
#607
#607
Oh Yea Joy, you might wanna tell your wife to hide her eyes when I take the dress off the monkey and he grabs the grease gun and the claw hammer. Chit gets real.
 
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#608
#608
Imma gone hafta change the first post in this thread.

Hey MBRO, do you remember Ireland's in the mall at Rivergate? Those steak and biscuits with the gravy? That was some good stuff.
 
#609
#609
Behr said:
Imma gone hafta change the first post in this thread.

Hey MBRO, do you remember Ireland's in the mall at Rivergate? Those steak and biscuits with the gravy? That was some good stuff.
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Yes I do! That was good! Rivergate has changed so much you'd hardly recognize it. I also remember Fudruckers. One of the best burgers I ever ate!
 
#610
#610
MyBloodRunnethOrange said:
Yes I do! That was good! Rivergate has changed so much you'd hardly recognize it. I also remember Fudruckers. One of the best burgers I ever ate!
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Yea and remember The Brass Ass Saloon? I practically lived there during the age of 20-24.
 
#611
#611
Nashville cats, do any of you remember a place called The Grill, near Vandy/Music Row? It was a diner popular with students and musicians...
 
#618
#618
Behr said:
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Now that's a tasty looking meal!
 
#620
#620
508mikey said:
@Behr Now if rust bucket is done derailing the thread -- could you give a chicken enchilada recipe ?
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Almost forgot. What are you looking for? Tweaking a recipe you already have? Had some somewhere you really liked and want to duplicate? I mean, they're easy but many options and preferences.
 
#621
#621
Behr said:
Almost forgot. What are you looking for? Tweaking a recipe you already have? Had some somewhere you really liked and want to duplicate? I mean, they're easy but many options and preferences.
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was wondering why some have corn and/or vegetables in them ? I dont care for those kind -- and I prefer the red sauce over the white -- may be trying the new Mexican restaurant that opened last week near me -- will let yo know soon Thanks
 
#622
#622
See there, I'm glad I asked, because my favorite uses a white sauce and a green sauce.
 
#624
#624
My enchiladas verde is no bueno without the verde.
 
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#625
#625
Recipe request/ challenge:

Red chili sauce (for enchiladas, etc) as served at Taqueria del Sol.

I see plenty of recipes online, and I’m getting ready to start experimenting, but I’m only now getting my arms around Scofield heat, and I’ve no idea how to evaluate recipes beforehand. Many chilies could be killed in this process, not to mention my taste buds.

As a side note, I have never seen a sauce (without a ton of chunky things in it) in a commercial restaurant like this one that didn’t have at least one shiny pool of golden oil.

So anyway, a red chili sauce, not too hot and not too cool, smooth and deep and fiery all at once, and no little puddles of separated oil. Go.

(To add: I have their book, as we are branching into Mexican, and I have been looking online for the recipe for 6+ months. Not in the book, and no luck so far online.1533698576045.gif
 
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