What's your favorite appetizer?

[NotHardUp1]

I truly do not have a favorite appetizer. It is variable to the meal and restaurant, or if my own home, the menu.

The one that stands out as one of the best I have ever had dining out is a rich cheese dish at Pappadeaux's restaurants that they called "Shrimp & Crawfish Fondeaux", which is served with garlic bread instead of simply toast points. It is crazy rich, but perfect for a crowd.

 

[Peloso]

On chicken breasts?

Never. Chicken milk is very high in cholesterol.

 

[snakeeater1]

I’ll take a dirty gin martini for an appetizer! Love green olives!…

 

[Franco Verum]

Shrimp cocktail.

Ever had a Mexican-style shrimp cocktail?

 

[Franco Verum]

That seems more like a bunch of appetizers, but I confess it is only one order on the menu.

That's the best part, plus, you put on a little show with cooking the chicken skewers. I think you don't see these anymore is because people kept knocking over the little cauldron and catching on fire.

 

[Franco Verum]

I truly do not have a favorite appetizer. It is variable to the meal and restaurant, or if my own home, the menu.

The one that stands out as one of the best I have ever had dining out is a rich cheese dish at Pappadeaux's restaurants that they called "Shrimp & Crawfish Fondeaux", which is served with garlic bread instead of simply toast points. It is crazy rich, but perfect for a crowd.

That is crazy good!

 

[Vannie]

The hard to find Pu Pu Platter.

The Pu Pu platter brings back good memories of a Polynesian restaurant in NJ called Lee's Hawaiian Islander. We would frequent the one in Clifton NJ back in the 80's. It has since burned down.

There is still one in Lyndhurst NJ open and now very popular with a lot of Filipino people and karaoke.

I would go with a few others and we ordered PuPu for however many we had. Crispy chicken wings along with fantail shrimp and spareribs. And these chunks of barbecue beef with 5 spice powder and of course several egg rolls and shrimp toast. All greasy and delicious





I loved the dark atmosphere complete with sitting in a booth with a thatched roof,prelit hanging fish and waterfalls.

And lots of sweet Mai Tai's with extra rum served in a hollowed out pineapple. Now one of those scary mask tall glasses.

2 entrees that were awesome.

Wor Hip Steak now maybe called Steak Kew(not sure)

Was 2 fillet mignon medallions stuffed with crab meat and surrounded by a ton of vegetables in a delicious garlicky sauce.

And always Butterfly Shrimp wrapped in bacon and dipped in an egg batter ( francese style) and served on top of an light orange onion sweet sauce.

If you ever had Sabrett hot dog onion sauce in a jar(similar to that but more complex.

Now hungry.

 

[Norri]

Beer and peanuts (the peanuts must be in the shell as breaking it open satisfies the latent hunter-gatherer in me)

 

[unloadonme]

Beer and peanuts (the peanuts must be in the shell as breaking it open satisfies the latent hunter-gatherer in me)

Surely the snack should be salted. It increases beer consumption.

 

[Franco Verum]

The Pu Pu platter brings back good memories of a Polynesian restaurant in NJ called Lee's Hawaiian Islander. We would frequent the one in Clifton NJ back in the 80's. It has since burned down.

There is still one in Lyndhurst NJ open and now very popular with a lot of Filipino people and karaoke.

I would go with a few others and we ordered PuPu for however many we had. Crispy chicken wings along with fantail shrimp and spareribs. And these chunks of barbecue beef with 5 spice powder and of course several egg rolls and shrimp toast. All greasy and delicious

View attachment 3302351



I loved the dark atmosphere complete with sitting in a booth with a thatched roof,prelit hanging fish and waterfalls.

And lots of sweet Mai Tai's with extra rum served in a hollowed out pineapple. Now one of those scary mask tall glasses.

2 entrees that were awesome.

Wor Hip Steak now maybe called Steak Kew(not sure)

Was 2 fillet mignon medallions stuffed with crab meat and surrounded by a ton of vegetables in a delicious garlicky sauce.

And always Butterfly Shrimp wrapped in bacon and dipped in an egg batter ( francese style) and served on top of an light orange onion sweet sauce.

If you ever had Sabrett hot dog onion sauce in a jar(similar to that but more complex.

Now hungry.

I think I love you.

 

[NotHardUp1]

Surely the snack should be salted. It increases beer consumption.

I'm not sure if they do it in England, but in the States, bars and some restaurants serve peanuts in the shell that have been boiled first (in the shells) in salted water, then roasted. So, when you shell the peanut, it already is salted inside.

 

[NotHardUp1]

I think I love you.

Get in line!

 

[NotHardUp1]

I think you don't see these anymore is because people kept knocking over the little cauldron and catching on fire.

We would frequent the one in Clifton NJ back in the 80's. It has since burned down.

Coincidence?

I think not!

 

[Franco Verum]

I'm not sure if they do it in England, but in the States, bars and some restaurants serve peanuts in the shell that have been boiled first (in the shells) in salted water, then roasted. So, when you shell the peanut, it already is salted inside.

Isn't that only a Southern States thing?

 

[Franco Verum]

Coincidence?

I think not!

 

[cityboy-stl]

Ever had a Mexican-style shrimp cocktail?

I have never heard of that, so no, I haven't. Is it with salsa or something, instead of cocktail sauce.

 

[Franco Verum]

I have never heard of that, so no, I haven't. Is it with salsa or something, instead of cocktail sauce.

 

[unloadonme]

I'm not sure if they do it in England, but in the States, bars and some restaurants serve peanuts in the shell that have been boiled first (in the shells) in salted water, then roasted. So, when you shell the peanut, it already is salted inside.

Isn't that only a Southern States thing?

I've never heard of that before. Definitely not British!

 

[me203]

I was thinking of The Withdrawing Room, a mystery novel by Charlotte MacLeod. The protagonist starts a classy boarding house. In one section, it mentions the advantages of gathering her boarders in the library before dinner, including this practical point:

It also provided an opportunity to dull people's appetites with some inexpensive but hearty hors d'oeuvres if the meal was going to be a trifle on the lean side, as it was on this particular occasion.​

I'll have to remember this idea if I ever have a dinner party...

 

[Franco Verum]

I was thinking of The Withdrawing Room, a mystery novel by Charlotte MacLeod. The protagonist starts a classy boarding house. In one section, it mentions the advantages of gathering her boarders in the library before dinner, including this practical point:

It also provided an opportunity to dull people's appetites with some inexpensive but hearty hors d'oeuvres if the meal was going to be a trifle on the lean side, as it was on this particular occasion.​

I'll have to remember this idea if I ever have a dinner party...

Didn't Dorothea Puente, the little old lady serial killer, do this exact thing in her boarding house?