Roast Beef, Yorkshire Pudding and a version of Tyler Florence's Ultimate Potato Gratin. (New Video)

[A HERETIC I AM]

Last edited Wed Feb 20, 2013, 01:55 AM - Edit history (2)

It has been quite a while since I tried this, and never this combination of dishes. I have several strikes against me to start, primarily that I have only a single oven, and all three of the dishes need to bake at different temps. But, what the hell. I gave it a try.

I know most of you are experienced cooks, so please forgive me if I say anything that is obvious or common knowledge. I was always told to write as if your reader does not understand the subject!

The Potato Gratin dish is basically this one by Tyler Florence of the Food Network;

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-potato-gratin-recipe2/index.html


So I started with an herb rub for the meat. Here's the ingredients including fresh Thyme, which I finely minced, about 1/2 to a Tsp of each. I used about a 1/2 Tsp of Rosemary that I ground up in the mortar and pestle;



Mixed together and set aside.


A 2 1/2 Lb Bottom Round Roast. Not really the best choice, but serviceable.



Rubbed into the meat on all sides, then drizzled with a bit of olive oil. It is going in the oven fat side up, but I didn't do it on this cookie sheet - I have a rack and roasting pan.


Set the meat aside while I started on the gratin prep. I have read and heard many times that it is better to begin cooking meat as close to room temp as possible, so I just left this out instead of placing it in the fridge.

First step for the gratin prep - several cloves of garlic. I'm going to finely mince then crush with my knife. I prefer this method to using a garlic press, but that would work just fine. The salt acts as an abrasive making it easier to get the garlic into an almost creamy consistency.



All minced and crushed. Set this aside.


Video of this procedure;

I used regular Yukon Gold potatoes. I like my potatoes with the skin on for almost every potato dish I make, so I just scrub them with my scotchbrite dish cleaner under cold running water.


In a bowl large enough to fit all the potatoes you're doing, put in cream and or milk. I had only about a cup of cream left in the quart, so I added another 1/2 cup of milk. Some of the chopped Thyme is present, salt and ground pepper. Whisk in half the minced garlic.


Slice the potatoes THIN! Thinner the better. Place them in the milk/cream garlic mix.


YAY! BACON! 4 slices (I like bacon, OK? LOL), 1/2 inch dice. Use as little or as much as you like but it adds HUGE flavor, and you'll see why in a bit.


Bacon into the hot pan. Tyler's recipe says cook till crisp, but if you don't like crispy bacon, don't! I know I don't, but you want to render most of the fat out, anyway. When done, take the bacon out with a slotted spoon and drain further on paper towels. You want the bacon grease in the pan.


Now for the cabbage. I used about 1/3 of the head, sliced then diced.


Add a tablespoon or two of butter to the bacon fat, and as soon as it melts, add the rest of the minced garlic. A quick stir and add the cabbage. Stir so all of it is coated with the bacon fat/butter and then cook till it has wilted and starts to smell yummy. Add the bacon back to the pan, salt and pepper to taste, stir and pull off the heat.



Now to assemble the gratin. Using your hands, layer the potato slices around your dish. A casserole works best, but I gave mine away, so all I have is this pie dish. It'll work. After a layer of potatoes, spread with 50/50 mix of Parmesan and Cheddar (or any other cheese you like). One more layer of potatoes then spread the cabbage/bacon mix on top


One more layer of potatoes on top then pour the cream mix onto it so it runs down inside and fills the dish 2/3ds to 3/4 of the way up. Cover with the rest of your cheese mix. Cover in foil and bake in a 450 degree oven for AT LEAST an hour, depending on how large a dish of it you make. After the first hour, remove the foil, check for doneness and put back in the oven for at least another 20 minutes.

I baked it on that cookie sheet as I thought it might run over. It did! Too much food for the dish!


Here's what it looked like when it came out. Frickin YUM!



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Now to prep the Yorkshire pudding. This is such a simple dish, it isn't funny. It's also so simple I just took one photo of the prep. 5, Count em' FIVE ingredients! Eggs, milk, flour, salt and fat, either butter or the beef drippings or a combination of both. My and your Joy of Cooking cookbook recipe is as follows; (You DO have a Joy of Cooking, don't you? If not, GET ONE NOW!!! Go! Now. I'll wait.


.
.
Seriously.,


Go now.

OK...Got it? Good. Page 787

Preheat oven to 450.
Mix together 1 cup less one tablespoon of flour (why the missing tablespoon? I have no idea) and one Tsp salt.

In a larger bowl, whisk two large eggs and one cup of milk. Pour the dry into the wet and whisk thoroughly. No lumps. The traditional way to do this was actually in the pan you are roasting the meat in, but just prep this so it's ready when the meat is done and you can use the roasting pan while the meat rests. Otherwise, just use another pan. I used my other glass pie dish. Preheat the dish (VERY important) completely, pull it out and add 1/4 cup of beef drippings or 4 tablespoon of melted butter or a combination thereof to the dish and roll it around to spread it. Pour all the mix in to the dish at once and bake for 15 minutes. Reduce the heat to 350 and bake till puffy and golden brown, 15 to 20 minutes more. Cut and serve immediately, as it will deflate but it is still delicious especially with brown gravy.


Here's the mix;



Here's what it looked like finished;


My mom used to make this for us regularly. If you use a square pan, like a brownie pan or your rectangular roasting pan, it will make all sorts of neat shapes and puffs and look completely different and random each and every time. Using this pie dish, it rose up around the edges! Cool, eh?

The roast out of the oven and resting in its rack;


I was looking for medium rare - about 120 degrees in the center

By the way, those towels under the pan are Australian and English bar towels! I have a bit of a collection. The red one is for Winfield Cigarettes, an Australian brand. The other is from Courage Best Bitter, an English beer. I have about 25 or so. They are unique and you will usually only see them in this country in an English style pub. I collected most of them during my travels with my work in Indy Car racing back in the 1990's.

ANYWAY......

I overdid it juuuuust a tad, but still fine. Probably by only 6 or 7 minutes.



I just used one of those packets of the Knorrs type sauces of brown gravy - the grocery store brand - instead of making fresh gravy. After all this, it was simpler. I also made a quick spicy mustard using equal parts Grey Poupon and Guldens and half the part horseradish. Yum. Add a tablespoon of Mayo to that for an excellent spread for the leftover roast beef sammies!

I hope these sorts of threads are interesting and a bit entertaining, anyway. As some of you may know (as I've been a DU'er approaching ten years now) I have been an Over-The_road trucker most of my adult life. I eat in restaurants ALL THE DAMNED TIME! So when I get home and I feel like going for it, I'll take 6 hours and cook myself a meal like this. I just moved into a house in November, after pretty much living in hotels and on the road for almost 2 years. It is wonderful to finally have my own kitchen again! Unfortunately, no one to share it with (ah well) but plenty of leftovers that will keep for 6 or 7 days, anyway.

I sure hope you enjoyed this.

Bon Appetit!

[NYC_SKP]

1. I hope you brought enough for everyone!

[A HERETIC I AM]

2. There is PLENTY leftover! n/t

[Fortinbras Armstrong]

3. Almost every recipe for Yorkshire Pud I know has one cup of flour for that amount of milk and eggs

A few suggestions: I have seen recipes calling for three large eggs with a cup of flour and a cup of milk. Do not believe these agents of Satan! There is an English idiom, "over-egging the pudding", which means spoiling something by trying too hard to improve it. If you put three eggs in a Yorkshire pud, you will understand this.

A steady oven temperature of 425° for half an hour works fine.

Putting the beef on an oven rack just above the Yorkshire pud does nice things for the flavor, but you won't have any gravy.

DO NOT use olive oil for the fat. Just trust me on this one. A flavorless vegetable oil will work, but beef fat or butter is the best. One of these days I may try chicken fat.

If you need more Yorkshire pud, you can increase the amount of batter by half -- 1½ cups of flour, 1½ cups of milk, three eggs and a bit more fat and salt. Increase the total baking time to 35 minutes. If you need more than that, make two Yorkshire puds.

My mother used to make small Yorkshire puds by baking them in 2-cup ovenproof bowls for 30 minutes. The same recipe is used for making popovers and, oddly enough, crepes.

"Toad in the hole" is very similar to Yorkshire pudding. You take some sausages (good bratwurst is fine) and cook them by frying or boiling. You put these sausages in the hot greased pan, pour Yorkshire pud batter over them and bake as usual.

Bring me my eggs of burning gold,
Bring me my sausage of desire,
Bring me my milk, O clouds unfold,
Bring me my chariot of flour!

I will not cease from mental fight,
Nor shall my dish sleep in my hand,
Till I have built toad in the hole,
In England's green and pleasant land!

[A HERETIC I AM]

5. LOVE, LOVE Toad in the hole!

The humorist Dave Barry wrote a piece poking fun at the names of certain British dishes like Toad in the hole and Spotted Dick, etc. He said " they have all these strange foods, like Toad in the Hole and Bug in a Bucket"!! LOL

Thanks for the advice. I'm going to have to make Yorkshire Pudding more often, as it is so very simple. I just need to shorten it up so it just serves me. ( like I said, no one else to cook for....maybe soon)

So from what you wrote, it's basically a half cup of flour per egg, right? And I get the part about the oil. Oil is oil. Fat is fat. Good advice.

I have never tried making crepes, but you have just inspired me to try. I'm betting one of my frying pans/skillets will work, but do you think investing in a proper crepe pan is smart?

Love the poem! Thanks so very much for the tips.

[northoftheborder]

4. I'm definitely trying the potato gratin with cabbage! thanks

[cbayer]

6. What a great post! Thank you so much for doing this.

Am I reading this right? Did you cook this just for yourself?

That's amazing, but I don't think you should deny others the opportunity to share some of this deliciousness (hint, hint).

[A HERETIC I AM]

7. Yup. Dinner for one!

Last edited Mon Feb 4, 2013, 05:41 PM - Edit history (1)

I would love to once again cook for a crowd, so to speak. When I first joined DU, I was living in CA with my ex girlfriend and she had 3 teenagers. Like many families, and especially since I was a car hauler out there like I am here in FL, we were only able to sit down together at the dinner table maybe twice a week, often only once. I always made an effort to get up early on Sunday and cook the kids breakfast. I would gently wake them up and take their breakfast orders! I always made home fries ( my completely simple method with onion, parsley and salt and pepper. That's it!) and would make them eggs any way they wanted, omelets, pancakes or French toast. I enjoyed it and I thought it was important.


But alas, since her, I've found no other woman that will put up with my cranky old fartness!

[cbayer]

8. Maybe there is some kind of food club in the area?

I have heard of people who start or join groups where they cook for each other and even share leftovers or foods they have on hand that need to be used sooner than when they will get to them.

I can't remember where I saw this story, but it was just recently.

You say you are a heretic, but are there any secular organizations or even a U/U church that would do something like this? It just seems a lost opportunity to not share that fabulous meal.

[A HERETIC I AM]

10. Awww, that's sweet

And I have no aversion to going to a UU church or even a mainstream one for the purposes of cooking and sharing food, but with my schedule it is difficult to plan anything week to week.

I should look into it however. Thanks!

[annabanana]

9. Help me out a little here re: the one oven business...

(I love Yorkshire pudding, as does DH)

Do you have the oven at 450 for the roast? My books all say 325 or 350..

Do you have all three things in at the same time? Do you do the gratin first and reheat it to serve? I think that the pudding pretty much has to go right on the table..

It looks fanTAStic, btw. Thanks for the pics.

[A HERETIC I AM]

12. As the poster Fortinbras Armstrong mentioned above....

A steady temp for the Yorkshire pudding should be OK, but as I said, it had been a long time since I had made the pudding. I'm happy to defer to that posters expertise. The Joy of Cooking book mentions turning the oven down. It isn't necessary.

With the meat I tried to follow the advice in my "Joy of Cooking" book which states for a "slow roast" to do the start at high temp thing and the turn it down, in this case all the way to 250. That wasn't going to work as the potatoes took 90 minutes total and could have gone another twenty and been fine.

The way I looked at it, the gratin was like baking a giant baked potato with cream and everything else in it that had to all come up to temp. This is an older house and the oven is rather small. If I had a double, I could have set one of them at 450, done the potatoes in there and done the beef and the pudding in the other at lower temps. As it worked out, when the gratin has been in an hour, I started the beef.

I should have waited.

You're right about serving the pudding. Straight from the oven to the table, if for no other reason than presentation. It will tend to fall a bit. I did do the pudding last and by itself. The meat was resting and the gratin was plenty hot that it stayed that way while the pudding finished.

Know what I really should have done? A meat dish on the stove or mashed potatoes with the beef. Then I wouldn't have been trying to adjust the temp of the one oven all over the place!

[LancetChick]

11. Love the pics.

I often make big meals just for me. Leftovers are wonderful, and it means I don't have to cook every day. I've never really understood why people are so uncomfortable with someone cooking or eating alone... I prefer it that way! I had to live with my very social ex for years, cooking for many and eating in a group, and now that I'm rid of him I just savor taking my time and doing things just as I please. Eating in the company of others depresses me, although cooking with others can be fun. I used to cook for a group of people, then go and sit outside while everyone was inside eating and making merry. Much later I would nibble at leftovers alone. As odd as this behavior seems (and I do know it's odd), people actually get used to it and take it in stride!

That potato gratin looks divine... and I do have to go to the store today... hmmm...

[A HERETIC I AM]

13. The cabbage and bacon mix really does set it off...

And if you're like me, you can play with the recipe to your hearts content, like adding onions to it or leaving out the cheese or herbing it up however you like.

It is definitely yum so give it a whirl.


BTW, I GET you on the eating alone. I do it all the time when I'm on the road. I'm there with ya!

[Phentex]

14. I could ALMOST smell it!

When are they going to get computers up to speed?

It looks delicious. I made Yorkshire pudding during the Olympics and vowed to make it again since everyone liked it. Just not one of those things on my radar, ya know?

Potato cabbage dish sounds like something we'd all like, too.

Thanks for the pics!

[A HERETIC I AM]

15. Glad you enjoyed it!

[66 dmhlt]

16. Just the work of putting up this post is impressive ...

The actual cooking is - well, like gravy.
(Sorry, just couldn't pass up a stinker of a pun like that)

[amuse bouche]

17. Bravo Sir

As a life long cook and baker, I am impressed

I have rarely come across men who like to cook,
let alone any good at it, and your cleanliness made me

Clean sink, workspace and lovely stainless steel saute pan. Very ..very nice

Excellent job on the pictorial and storytelling

Hope you don't mind my suggestions

Bottom round is a very lean cut and tends to be on the tough side. I would have marinated it overnight in a freezer bag. Also, it looks like you sliced it with the grain. If you cut across the grain and on a slight angle, the meat will be a lot more tender.

I shop at Publix too, but being a frugalist I would have bought that same cut of meat at Winn Dixie on one of their Buy One Get One sales and had the butcher grind up the other one. Then divide into burgers, pack and freeze it at home. So half the price.

Kudos on the Yorkshire. I've never done a big one like that, only in the individual molds. I will definitely try that way next time.

[A HERETIC I AM]

20. Don't mind the suggestions at all.

You're right on the meat on all counts, particularly the slicing. I know better, but I must admit by the time it got to that point, it was after 8:00! I was hungry!

The decision to do this was actually
made on my way home from work on Sunday (I had just driven a 150 mile round trip and loaded 9 VW's in Brunswick,Ga.) at about 2:30. I didn't plan it far enough in advance to do as you suggest with marinating. But you are spot on.

I made a Beef Wellington for my Xmas dinner and bought a 1.5 lb filet that worked perfectly for that. This cut was probably $10 cheaper.

Thanks for the compliment on the cleanliness. I do try to keep things that way during prep. I probably washed the cutting board alone 4 or 5 times during the process. The chefs knife was cleaned after each step.

I'll say again, though I really like to cook and have done quite a bit over the years, it has been pretty much since 2009 that I had a place to myself. Getting back into the swing of cooking meals for myself has been ... Well... Not difficult, more like "how the hell did I used to do this?". !!

A couple of the minor issues I had were attributable to how much of my old kitchenware I no longer have. I gave so much to my ex it isn't funny. My casserole is a good example.

It's a fun an interesting process for me to not only try new things, but new combinations of dishes I've done before. I am absolutely willing to take comments and suggestions and I appreciate them all. It's what makes us better cooks, no?

I'm very glad you liked the post.

Eat and be well

[Beacool]

18. No need to apologize for anything.

That looked like a scrumptious meal. If you regularly cook like that you won't have trouble finding a girlfriend.

My only regret is not having been there to share it with you.

[A HERETIC I AM]

24. You're welcome any time!

[Beacool]

25. Thank you!!

[Liberal Jesus Freak]

19. LOVED this post!

And FYI Sir Heretic, I've had my copy of "Joy..." since 1976. In tatters, but I can't bear to replace it. PM me if you're ever near Vero--DH and I would love to cook with you

[A HERETIC I AM]

21. I go past Vero once or twice a month!

Last edited Mon Feb 4, 2013, 08:32 PM - Edit history (1)

We deliver cars all up and down I 95.

Your invite is very kind and I would love to take you up on it.

We just need a spot nearby to park my car hauler!

[JDPriestly]

22. I had to stop reading your post. It made me feel painfully hungry. Looks delicious.

Yummy. All good. Thanks for sharing.

[A HERETIC I AM]

23. Sorry for the pain!

Hope it's passed!


Now go eat something, you look thin!

[Tuesday Afternoon]

26. food porn

makes my tongue ... water.

salivate, I mean

what great thread, thanks!

[A HERETIC I AM]

27. Really glad you enjoyed it!

[LancetChick]

28. Well, I made the Tyler Florence Ultimate Gratin!

One word: YUM!! I used the entire head of Savoy cabbage, and I'm looking at the humongous mountain of shredded cabbage on one plate and the 3 russet potatoes next to it, wondering if it was going to be a cabbage gratin rather than a potato gratin. When it came out of the oven the cabbage had magically disappeared and it was the most wonderful, flavorful texturally interesting mouthful. A real hit. So glad you did the photo tease.

[IMG][/IMG]

[A HERETIC I AM]

29. WONDERFUL!!

I'm so glad!

Note that I didn't use the whole head!!! But it cooked down OK anyway, huh?

That damn cabbage and bacon and garlic mix alone is delish, like a condiment or a side all its own, eh?

I'm really glad you tried it and liked it.

[LancetChick]

31. That cabbage and garlic...

That damn cabbage and bacon and garlic mix alone is delish, like a condiment or a side all its own, eh?

Yes! I had no idea cabbage had such an affinity for garlic, and the bacon sends it over the top. Since the cabbage disappeared during the cooking I realize I'm going to need another vegetable with the leftovers, so I'm going to sauté some bacon, garlic and Swiss chard to see if I can make something of that combo. I've sautéed chard in bacon fat many times, but never with garlic. After this, I'm going on a low-fat diet for a week. SO worth the indulgence, though!

[A HERETIC I AM]

32. LOL!! Talk of dieting in a cooking group! you kid, right?

Let us know how the chard turns out, please.

[Beacool]

37. I bought a head of cabbage today.

We expect a big storm tomorrow and my weekend plans may go out the window (we'll see how much snow we get). Anyway, I'm planning to cook the cabbage as a side dish. I'm not doing the gratin because of the calories, although it looks delicious.

[A HERETIC I AM]

33. I'll tell you what really started me on this path....

(to reiterate, being a trucker for so many years) was that I realized I could make all the things I eat in restaurants myself, cheaper and tastier.

Now that might sound like a no-brainer, but I was driving OTR for almost 2 years before I got my own place in 1989 when I moved to the Detroit area.

If you can read, you can cook.

[loudsue]

34. Ok. I'm gonna do this.

It just looks too yummy.

[A HERETIC I AM]

42. Go for it! n/t

[ceile]

35. looks delish!

is there a drool smilie...?

[A HERETIC I AM]

36. How's this?

[Highway61]

38. That looks wonderful!

You have the gift...that rub sounds great.

P.S. You keep cooking like that and you WILL find someone to share it with.

[A HERETIC I AM]

41. Aww! You're very kind. Thanks! n/t

[klebean]

39. omg I found my people!

I don't know how long I've been a member here - sometime during Bush's administration, following 9/11 (I think) by way of the Smirkingchimp...in any case, as you can see I post VERY seldom.

But now we're talking cooking and there is no way I've nothing to say!

Very impressed you followed your heart's desire and managed to cook this meal in one oven - timing is everything when it comes to cooking and serving a good meal, and you accomplished this task despite the obstacles.

I've a couple of suggestions - I have an old oven and it's also small. I don't know how I pull off thanxgiving every year for a dozen to 20 folks...except for the fact I use my bbq as an oven (I live in LA).

Thrift stores always have cooking items - check them out.

[A HERETIC I AM]

40. You're a bit like me, then.

I've been a member of DU since '03 and though I knew this group existed even on the old DU for years, I rarely posted, because for much of that time I was without a kitchen of my own.

There are some REALLY talented cooks that post here and I've found many great ideas.

One thing to remember re: your Thanksgiving meal;

It is my experience that it won't hurt a turkey one little bit to rest for 30 minutes or even an hour (or longer if it is a really large bird) after you have gotten it properly roasted, just cover it with foil. You'll have plenty of time to bake anything else after it comes out of the oven. You might think that the meat will then be cold when you serve it. Yeah, it won't be hot hot, but it will still be warm and if you serve gravy on the table, just make sure that is piping hot. It will warm your guests slices of turkey right back up again on their plates.

Just make sure you have those items ready to go into the oven when you remove the bird.

Thanks for the compliments!

Eat and be well.

[mother earth]

43. Made the potato gratin, it was delicious. I roasted a chicken to go with it. Thank you for posting

the recipe & for all of your fabulous pics! I will absolutely be making this again. I never would have thought to add the cabbage to this dish, but it was really good, not for calorie counters, that's for sure, but certainly you'll do again after giving it a try. TY, HIA!

[A HERETIC I AM]

44. Oh, Far out!! (Edited)

I am really glad you liked it.

It has to be one of my favorite potato casseroles.

I'm really glad it worked out for you!

Off to the grocery store for tomorrows stuff! (7:16PM Saturday night....yes......that's me. Grocery store on a Saturday evening!)


Edit:

You know, I had thought of doing potato recipes like that one - scalloped for instance - and adding chicken or Ham in the recipe and making that the entree'.

I'm sure there are recipes out there that do that, just thinking how to modify this one even more. Fewer potatoes, more cabbage and add chicken, that sort of thing.

Whaddya think?

[mother earth]

45. Changing it up can be a beautiful thing...that's why foodies are foodies. :) I hope you

make this a regular thing, posting your pics and all. Well done, my friend, well done, cooking for real, DU style.

[A HERETIC I AM]

46. Psssst.......come'ere....sssshhhhhh.....:::;whisper whisper::::

I'm walking out the door right now to go get the stuff for the next pic thread.


Trust me, you'll like this one!

And if'n you don't.....I will!!

LOL

I am glad you enjoyed the thread as much as I enjoyed putting it together and YES, if you folks will have me, I am happy to do it again.

I mean it.

[mother earth]

47. Looking forward to it. :)

[sad-cafe]

48. that looks really good

especially the potatoes. The better half LOVES potatoes

[zabet]

49. Please send...

me a plate! I find it hard to cook that large of a meal just for myself. It took me quite a while to adjust amounts and portions to be able to cook for one with only a day or two of leftovers. One thing I have learned .....making a GOOD sandwich is an art. Anybody can slap 2 piecs of bread around anything and call it a sandwich but, to elevate the status of the sandwich to a full meal, it is an art.

[A HERETIC I AM]

52. I know exactly what you mean.

More often than not I have LOTS of leftovers!

But that's OK, as long as you are willing to eat the same thing a couple times in a row.

Now....talk about sandwiches.....


I make a grilled/broiled Ham and Cheese that will knock your socks off and leave your shoes intact! Takes 30 minutes to put together.

[pengillian101]

50. Wow!

Can't wait to try the potato gratin.

Thanks for another super post.

[A HERETIC I AM]

51. You are very welcome!

The gratin is really good! You won't be disappointed.

[blaze]

53. Made this today!!

My neighbor, who is my regular (and amazingly reliably honest) food taster.... gave this a big thumbs up.

Her words:

"We devoured it.
I really can't think of anything to change in it. It tasted great, I LOVED the cabbage -- I think you have a winner.

On the other hand, I hate to think there won't be any more tastings, so ... perhaps you should keep looking. "

[A HERETIC I AM]

54. Very cool!

I'm happy it went over so well.

[MiddleFingerMom]

55. When they closed the Bellevue-Stratford Hotel in Philadelphia (site of the first-known...

.
.
.
... outbreak of Legionairre's Disease), they sold off a lot of their assets. MiddleFingerMomSis bought a
dozen linen napkins with their logo on them.
.
She found it great fun when guests discovered the lurid past of their napkins ("Wasn't this place FAMOUS
for something?&quot
.
.
.