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What did you eat last night for dinner? - Page 86

post #1276 of 27539
Monday Hong Kong - very nice noodles with something called "pork chutney" great, fanstastic chewy noodles, and the sauce was sort of sour.

Tue-Thu Singapore - one day had "Carrot cake" for breakfast - a radish omlet, but chopped and stir fried. thursday had XO noodles with chopped pork for breakfast, very slightly spicy, great noodles.

Tuesday night had some of the best roast pork I have ever had. wed went out for shanghaese food, soup dumplings, duck, string beans with pork, spicy noodles.

Thursday night Kuala Lumpur - sate's on the street. then beef randang and a thin pan bread. watermelon juice.
post #1277 of 27539
Quote:
Originally Posted by globetrotter View Post
Monday Hong Kong - very nice noodles with something called "pork chutney" great, fanstastic chewy noodles, and the sauce was sort of sour. Tue-Thu Singapore - one day had "Carrot cake" for breakfast - a radish omlet, but chopped and stir fried. thursday had XO noodles with chopped pork for breakfast, very slightly spicy, great noodles. Tuesday night had some of the best roast pork I have ever had. wed went out for shanghaese food, soup dumplings, duck, string beans with pork, spicy noodles. Thursday night Kuala Lumpur - sate's on the street. then beef randang and a thin pan bread. watermelon juice.
Dude, you eat better than everyone on SF. I'm green with envy.
post #1278 of 27539


Pasta with scallops, onions, and mushrooms with red pepper flakes and asparagus on the side. On my triple hand-me-down cheap china, no less.
Basically a repeat of a few nights ago... it's simple and kind of my go-to meal.

Could have used a bit more color though.
post #1279 of 27539
Quote:
Originally Posted by kwilkinson View Post
Pasta with scallops, onions, and mushrooms with red pepper flakes and asparagus on the side. On my triple hand-me-down cheap china, no less. Basically a repeat of a few nights ago... it's simple and kind of my go-to meal. Could have used a bit more color though.
When we get our house you can be the chef
post #1280 of 27539
Quote:
Originally Posted by Connemara View Post
When we get our house you can be the chef

Anything, as long as I don't have to pay the liquor bill.
post #1281 of 27539
Quote:
Originally Posted by kwilkinson View Post


Pasta with scallops, onions, and mushrooms with red pepper flakes and asparagus on the side. On my triple hand-me-down cheap china, no less.
Basically a repeat of a few nights ago... it's simple and kind of my go-to meal.

Could have used a bit more color though.
That looks quite delicious. Add some parsley next time, though.
post #1282 of 27539
Quote:
Originally Posted by maclovin View Post
That looks damned near inedible. Did you get it take home from a dirty Chinese restaurant in middle America?

No, actually I cooked it myself, thanks. I'm glad I could make your day a little better by bashing something I was somewhat proud of.
I don't see you posting pictures of what you're cooking Fogell.
post #1283 of 27539
Kwilk, you've outdone yourself for a 21 y/o. Conne boy had barely learned how to boil eggs by your age.
post #1284 of 27539
Quote:
Originally Posted by DarkNWorn View Post
Kwilk, you've outdone yourself for a 21 y/o. Conne boy had barely learned how to boil eggs by your age.

I don't think Conne is 21 yet....
post #1285 of 27539
Quote:
Originally Posted by DarkNWorn View Post
Dude, you eat better than everyone on SF. I'm green with envy.

yeah, but I've got the gut to show for it.


Friday night (Asia time) Kuala Lumpur - plate of white rice with beef randang curry and "red" fried chicken, a piece of roti fried bread. iced tee. then an apple water pipe and fresh watermelon juice.

saturday morning (tokyo) JAL lounge food - bacon and some of the best white short grain sticky rice I've ever had. a blood orange frozen juice drink.
post #1286 of 27539


Ground chuck smothered in steak sauce
Maple smoked 2-year aged Virginian white cheddar
Toasted buttery bun
Dry-rubbed extra thick bacon
A smattering of ketchup and mustard
post #1287 of 27539
Quote:
Originally Posted by Brian278 View Post
Ground chuck smothered in steak sauce
Maple smoked 2-year aged Virginian white cheddar
Toasted buttery bun
Dry-rubbed extra thick bacon
A smattering of ketchup and mustard

Nicely done, sir.
post #1288 of 27539
I went to BamBule in Bethesda tonight, and had this really great stuffed chicken breast.
post #1289 of 27539
Made my now famous shrimp scampi, which is a very simple recipe I got from Pierre Franey's "60 Minute Gourmet". Served with mesclun salad, and crusty french bread.
post #1290 of 27539
Lamb roast with lots of garlicky gravy, baked new potatoes and artichokes. Olives and salad.
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