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Posted on 2/19/19 at 1:58 pm to Ryan3232
It's really about the puff pastry's texture and the presentation.. That's why it can't sit in a warming drawer all night at a restaurant, or microwave it.. but I wouldn't put it past Ruffino's.
This post was edited on 2/19/19 at 1:58 pm
Posted on 2/20/19 at 10:00 am to Janky
quote:
I never quite understood the appeal of bread wrapped steak
This is one of the reason I’ve never tried it. There has never been a description or preparation of it that I have seen which sounds unique and interesting.
A similar classic dish that sounds boring as hell is Baked Alaska.
One of these days, i’ll have to find out if I’m truly missing out or if old school diners are just lemmings trying to wax nostalgic about Betty Crocker inspired novelties from a bygone era.
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