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What did you eat last night for dinner? - Page 709

post #10621 of 25380
Quote:
Originally Posted by Manton View Post

These look nice to me, I will be interested to see what our cranky pros think.

How cranky do you want? It looks fine. The brunoise is a bit messy, and the eggplant looks to be cooked improperly, and I don't know what is sitting on top of those towers, but it looks tasty. not sure about glazed onions and a brown sauce with a fish cooked in that manner, but the execution looks good. Not sure what the fish is, maybe Dory or sole, but it looks like it could be cut more cleanly.

Overall, it is an improvement.
post #10622 of 25380
A big honking bone in ribeye, caramelized onions and fried mushrooms. Pairing it with my last 97 Burgess.
post #10623 of 25380
I think if you're going to make something as structured as that sort of napoleon you have going on there, I wouldn't give it the jackson pollock treatment with the sauce. Even the cliche brush/smear would work better. Second dish looks nice but I'd make more even cuts. You spend so much time at your cutting board, make it show. It seems like you're working with a very dull knife.
post #10624 of 25380
Quote:
Originally Posted by iammatt View Post


How cranky do you want? It looks fine. The brunoise is a bit messy, and the eggplant looks to be cooked improperly, and I don't know what is sitting on top of those towers, but it looks tasty. not sure about glazed onions and a brown sauce with a fish cooked in that manner, but the execution looks good. Not sure what the fish is, maybe Dory or sole, but it looks like it could be cut more cleanly.

Overall, it is an improvement.

Those are figs, not eggplant. And sitting on top is shaved fennel.

The sauce is a reduction of the broth the onions were cooked in.

It is halibut. In the back is a sweet corn purée.
Quote:
Originally Posted by SField View Post

I think if you're going to make something as structured as that sort of napoleon you have going on there, I wouldn't give it the jackson pollock treatment with the sauce. Even the cliche brush/smear would work better. Second dish looks nice but I'd make more even cuts. You spend so much time at your cutting board, make it show. It seems like you're working with a very dull knife.

I'd like to buy a new knife. I hone mine every day, and I had it professionally sharpened two months ago.

The uneven dice on the brunoise bothers me greatly; I'll be cleaner next time.
post #10625 of 25380
Quote:
Originally Posted by mgm9128 View Post


Those are figs, not eggplant. And sitting on top is shaved fennel.

The sauce is a reduction of the broth the onions were cooked in.

It is halibut.



I'd like to buy a new knife. I hone mine every day, and I had it professionally sharpened two months ago.

The uneven dice on the brunoise bothers me greatly; I'll be cleaner next time.

For figs, they look like they are cooked nicely.
post #10626 of 25380
They aren't cooked; just marinated in vinegar and olive oil.
post #10627 of 25380
Quote:
Originally Posted by mgm9128 View Post

They aren't cooked; just marinated in vinegar and olive oil.

Is the little dash of what I think is white pepper on the plate your new signature?
post #10628 of 25380
Sharpening every few months is not enough. You need to learn to do it yourself and learn how to tell when it's needed.

Also, hone more than once a day. Hone every few uses. That is, if you cut two or three things, then put the knife aside and do something else, hone before you use it again.
post #10629 of 25380
Made a caprese to start off, and then carbonara which turned out to be a disaster.
post #10630 of 25380
Did you end up with scrambled eggs in your carbonara? Barring that, I don't see how you could mess it up. One of the easiest things around to make.

I'm making roasted chicken legs with a sage garlic herb mixture rubbed under the skin, ratatouille (no saffron), plain ole boiled red potatoes, and some sort of cherry bread pudding.
post #10631 of 25380
simple dinner, but it was wonderful.

2263091010043813381S500x500Q85.jpg
post #10632 of 25380
Quote:
Originally Posted by iammatt View Post


Is the little dash of what I think is white pepper on the plate your new signature?

That's ground fennel.
post #10633 of 25380
Quote:
Originally Posted by Manton View Post

Sharpening every few months is not enough. You need to learn to do it yourself and learn how to tell when it's needed.

Also, hone more than once a day. Hone every few uses. That is, if you cut two or three things, then put the knife aside and do something else, hone before you use it again.

Yeah, I need to get a stone.
post #10634 of 25380
Quote:
Originally Posted by mgm9128 View Post


Yeah, I need to get a stone.

More than one. You need at least two, a low thousands and a mid thousands.
post #10635 of 25380
Just get one that is two glued together.
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