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Things that are making you happy*******food and drink edition****** - Page 142

post #2116 of 3023
Quote:
Originally Posted by mgm9128 View Post

Observations from my second day:
Any clams that broke I could eat.
I ate a lot of clams.

happy.gif haha... nice! ( i think )
post #2117 of 3023
Quote:
Originally Posted by Bhowie View Post

Quote:
Originally Posted by Piobaire View Post

Yeah, it's his birthday today.

I heard that dude has a dick the size of Tom Jones'.

Isn't Tom Jones a bit old for you? confused.gif
post #2118 of 3023
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post #2119 of 3023
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post #2120 of 3023
"25 grams of nougat provides about 120 calories, less than a soda, a cupcake or a croissant."
post #2121 of 3023
I'd put my carnitas tacos up against anybody's. Just saying.
post #2122 of 3023
New Menu up from East Side Kings- Paul Qui's Bar food trailer.

453
post #2123 of 3023
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A little starter/amuse at lunch today ... Greens a bit superfluous but these three bites of pickled beet, creme-fraiche chèvre and candied walnuts are delightful.
post #2124 of 3023
^oh shoot. i have all those except walnuts.

recipe?

or was it at a restaurant?
post #2125 of 3023
Quote:
Originally Posted by indesertum View Post

^oh shoot. i have all those except walnuts.
recipe?
or was it at a restaurant?

Restaurant. Should be easy to replicate... beets were tart from the pickling but still lightly pickled- they still were firm.

I've sent them a note to see if I can get the recipe.
post #2126 of 3023
hmm. i think i'll try roasting all of it, eating some of it and pickling the rest.
post #2127 of 3023
Have you tried the beets en dôme de sel by Alain Passard? Quite good. Anyway, simply cooked beets are great, too.
post #2128 of 3023
^post recipe please
post #2129 of 3023
This here is pretty close: http://www.gourmet.com/recipes/diaryofafoodie/2007/01/beets_in_salt_crust

Just one hour, not two, or rather until more or less done. Use something very thin, like a cake tester, to check the doneness. Otherwise you might break the crust. Then turn off the oven, open the door and let it sit in there for another hour. Serve with beurre noisette to which you add quite a bit lemon juice. You may add herbs to the beurre to your taste like chervil or chives. Balsamic is optional, too, but it tastes good with it. Use beets with about 150g weight and, if possible, not too many blemishes. Alain Passard doesn't use egg white in his recipe, but I figure it's easier that way to cover the beets with it.
post #2130 of 3023
I've been consistently having a dubbel and about 4 oz of Iberico ham every night.

It makes me happy.
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