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What did you eat last night for dinner? - Page 957

post #14341 of 25839
Quote:
Originally Posted by b1os View Post

Bras is a really sympathic person. Still grounded despite his success.

He is. I really appreciate his style of cooking, even if it's not my particular favorite.
post #14342 of 25839
This is not the complete video. There is one hour missing. Unfortunately, I think, the part about the creation of your dish is in the missing stuff. Didn't find a complete video.
post #14343 of 25839
The monkfish is shown in this video:
post #14344 of 25839
Ah - perfect. That's the same stuff that was shown in the documentation. The video I posted still is worth watching.
post #14345 of 25839
went to a friend's and she made us all ramen, hokkaido style. i think the difference is miso-based stock, and it was loaded with veggies including corn which is only done in the north. also a hard boiled egg. mmmmmmm
post #14346 of 25839
The fish course looked like hell so no pic.

sinGk.jpg

7qLTn.jpg

soiTO.jpg
post #14347 of 25839
The top one is so icon_gu_b_slayer[1].gif. What exactly is in it?
post #14348 of 25839
Black truffle, onion confit, roasted shallot, four types of wild mushroom, thyme, and some sherry vinegar caramel.
post #14349 of 25839
icon_gu_b_slayer[1].gif indeed.
post #14350 of 25839
osechi

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post #14351 of 25839
Medium rare filet mignon on a bed of truffled Macaroni and cheese paired with a bottle of 1983 Chateau Pichon (Pauillac).
post #14352 of 25839
Quote:
Originally Posted by Manton View Post

The fish course looked like hell so no pic.
Warning: Spoiler! (Click to show)
sinGk.jpg

7qLTn.jpg

soiTO.jpg

They look great. Deets on the second dish, particularly what type of bird, how cooked and what's underneath the ravioli.
post #14353 of 25839
Made some awesome pulled pork sandwiches last night for NYE house party. Cooked it in the slow cooker and served with coleslaw.
post #14354 of 25839
quick lunch redface.gif

MXo3r.jpg

edit: plating (if you can call it that) is awful, i know this. BUT the fries thread was great, they turned out quite delicious indeed.
Edited by the shah - 1/1/12 at 12:44pm
post #14355 of 25839
Quote:
Originally Posted by Piobaire View Post

They look great. Deets on the second dish, particularly what type of bird, how cooked and what's underneath the ravioli.

It's a breast of squab. I braised the legs, shredded the meat and used that fill the rav. Swiss chard underneat with some dried fig and little squares of foie.
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