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Recipe Thread - Page 30

post #436 of 456
This looks awesome:
post #437 of 456
Yeah, it really does. Thanks.
post #438 of 456
Nice gloves.
post #439 of 456
The latex tight shirt is also nice.
post #440 of 456

This is not a recipe, really, but I often like to experiment with my seasoning roast potatoes.  Tossing in whole cumin seed was a hunch I did not think would work out, but it is fantastic.  Probably not big news, but if you have not tried it, give it a go!  Also generously salted and peppered, with granulated garlic (was too lazy to press any) and a bit of paprika.  But the cumin was what really made it work.

post #441 of 456
Any ideas for a cold winter vegetable dish that can be served as a somewhat refreshing starter?
post #442 of 456
in the french manner? if you're willing to go a little more italian, i had again last night a salad of shaved fennel and oranges with black olives. so delicious. and i'll bet you could even figure out a way to pretty it up. foo.gif
post #443 of 456
Quote:
Often, after taking a bite, you look at the plates for clues. Their simplicity belies the sensations of the palate. In an age of abundance, when dishes need matrices for decoding, Max continues to reduce and refine, searching for the ethereal. A citrus or vinaigrette command immediate attention and focus, never letting the flavors wander or muddy. Sprigs of herbs, gorgeous but seemingly ancillary, pepper each bite with their quick short jabs of bitterness or tang, a Thin Green Line against an overbearing protein. Essence has always driven Max's best dishes.
post #444 of 456
Quote:
Originally Posted by foodguy View Post

in the french manner? if you're willing to go a little more italian, i had again last night a salad of shaved fennel and oranges with black olives. so delicious. and i'll bet you could even figure out a way to pretty it up. foo.gif

The menu I have planned is fairly French. Fennel and orange sounds like a nice idea. Maybe I will puree both and compose an elegant smear pattern on each plate.
post #445 of 456
what's wrong with supremes? Too spring/summery?
post #446 of 456
Quote:
Originally Posted by mgm9128 View Post

The menu I have planned is fairly French. Fennel and orange sounds like a nice idea. Maybe I will puree both and compose an elegant smear pattern on each plate.
seriously, do the salad with fennel and orange, nicely cut, of course, and then a smear of tapenade. just to make it mgm.
post #447 of 456
Quote:
Originally Posted by mgm9128 View Post

Quote:
Originally Posted by foodguy View Post

in the french manner? if you're willing to go a little more italian, i had again last night a salad of shaved fennel and oranges with black olives. so delicious. and i'll bet you could even figure out a way to pretty it up. foo.gif

The menu I have planned is fairly French. Fennel and orange sounds like a nice idea. Maybe I will puree both and compose an elegant smear pattern on each plate.

why not puree both with alginate and make an elegant sphere
post #448 of 456
Quote:
Originally Posted by Manton View Post

what's wrong with supremes? Too spring/summery?

I am making a dessert which has grapefruit supremes, so the repetitive nature of orange segments would obviously be vulgar.
post #449 of 456
yes, even I wouldn't do that ...
post #450 of 456
cut the oranges in wheels, the fennel is fine slivers (not too fine, you'll want some crunch).
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