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Things that are making you happy*******food and drink edition****** - Page 182

post #2716 of 3039
The Bill Buford article in the latest New Yorker on Daniel Boulud preparing chartreuse, coulibiac, and canard a la presse. Pretty entertaining read.
post #2717 of 3039
Homemade chocolate italian cream sodas
post #2718 of 3039
Things that will make impolyt happy:

Bartender at a certain restaurant "can I get you anything for your salad, such as a dish of salt?"

Holy shit lololol I poured some of my beer out on the floor for you.
post #2719 of 3039
Forequarter, Madison WI

http://undergroundfoodcollective.org/forequarter



Stellar cocktails. Everything house-made, butcher and cure their own. The duck rillette may be the best I've had. The mangalitsa lomo. Really great.

Edited by Cary Grant - 8/3/13 at 4:26am
post #2720 of 3039
Cambozola cheese. Just had it for the first time last night with some fresh rye-wheat bread, pear paste and grapes. Liked it enough that I'm about to have some more for breakfast.
post #2721 of 3039
Quote:
Originally Posted by munchausen View Post

Cambozola cheese. Just had it for the first time last night with some fresh rye-wheat bread, pear paste and grapes. Liked it enough that I'm about to have some more for breakfast.

Sounds like you need to explore cheese more. It's really a worthy exploration.
post #2722 of 3039
Cheese for breakfast this morning... And butter... 30 kinds of butter.

Quote:
Originally Posted by munchausen View Post

Cambozola cheese. Just had it for the first time last night with some fresh rye-wheat bread, pear paste and grapes. Liked it enough that I'm about to have some more for breakfast.
post #2723 of 3039


post #2724 of 3039
Quote:
Originally Posted by Piobaire View Post

Sounds like you need to explore cheese more. It's really a worthy exploration.

Yeah it's something I've been getting into lately.
post #2725 of 3039
Quote:
Originally Posted by munchausen View Post

Yeah it's something I've been getting into lately.

Go check out Cary's thread if you haven't already. Mrs. Piob and I do a cheese and charcuterie based meal at least once a week. Great way to spend a couple of hours talking at the end of the day with some wine to accompany.
post #2726 of 3039
Quote:
Originally Posted by Cary Grant View Post

Forequarter, Madison WI

http://undergroundfoodcollective.org/forequarter

I used to live a half a block away from this place. It's a shame it wasn't around when I still lived there though.
post #2727 of 3039
bought this book in Japan, it's vegetable kaiseki dishes. Really fantastic. 580 different recipes.

post #2728 of 3039
Please head over to the Recipe Thread and translate your very favorite recipes (assuming the ingredients are obtainable in the US/Europe).
post #2729 of 3039
I wouldn't be able to translate them well enough. Unlike most Japanese cookbooks, the recipes in this book are rather brief and assume a certain (and rather high) skill level, much like a French cookbook. Some killer knife skills, for sure. Great pictures, though, with nice inspiration for arrangements and colors.

couple examples from the book that look fun and probably taste very Japanese-y

some sort of homemade tofu in dashi jelly (900ml of dashi to 10g of flake gelatin) and okra slice, wasabi, and shiso flower garnish



Somen noodles, crushed dashi ice, and then julienne of shiso, carrot, daikon and lilybud (nice summer recipe)
post #2730 of 3039
Williamsburg Alewerks' Pumpkin Ale is in stores. And today should be cool enough to enjoy a pumpkin ale.
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