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What did you eat last night for dinner? - Page 961

post #14401 of 25350
Quote:
Originally Posted by impolyt_one View Post

can't you guys just be happy with something like a bowl of soup? jesus christ.

lol. Plebe. Must have caviar every night or you are worthless.
post #14402 of 25350
Quote:
Originally Posted by kwilkinson View Post

Quote:
Originally Posted by impolyt_one View Post

can't you guys just be happy with something like a bowl of soup? jesus christ.

lol. Plebe. Must have caviar every night or you are worthless.

Friday night dinner:

IMG_1311.jpg

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post #14403 of 25350
Piob, you bring the giant butterbur.
post #14404 of 25350
Quote:
Originally Posted by Piobaire View Post

Friday night dinner:
IMG_1311.jpg
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WTF is that thing on top?
post #14405 of 25350
I had wondered that also. Looks like a micro-pumpkin.
post #14406 of 25350
Looks like a bigass caper?
post #14407 of 25350
Quote:
Originally Posted by AEK View Post

Looks like a bigass caper?

Maybe a caperberry?
post #14408 of 25350
..
post #14409 of 25350
Quote:
Originally Posted by iammatt View Post

Maybe a caperberry?

If Piob is holding out on caperberry sources, negro we gots a problem.
post #14410 of 25350
Quote:
Originally Posted by mgm9128 View Post

What's sitting above the shrimp? Have two stalks of celery been glued together?

It's "fuki" (フキ - Petasites japonicus). Typically you make the fuki suck up the dashi/broth flavors.
post #14411 of 25350
I made the chicken with root vegetables from the Ad Hoc book.

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I was good but I think I prefer cooking the bird by itself - it was a little soggy on the bottom where it was resting against the vegetables. Or maybe I could have flipped it at some point.
post #14412 of 25350
I suppose I should have tried the fuki. I was too busy stuffing myself with toro and sake.
post #14413 of 25350
Quote:
Originally Posted by Manton View Post

What I did is the standard treatment for a poultry wing. I was not only taught it in culinary school and did it at a restaurant, I've also never seen it done any other way at any of the restaurants I have eaten at (at least since I started paying attention). Take a look at TFL p. 175 and see how Keller does squab.
Yours, FWIW, looks like someone stuck it with a wooden shank.
Quote:
Originally Posted by Manton View Post

That's not the proper way to do it. That's for legs, and really only for chicken legs. For wings, the knuckle stays on.

FWIW from a quick search

Ducasse x2
263263..

Le Squer
263..

Seemingly FCI (last photo)
263
post #14414 of 25350
Dude, you need a camera. Or check whether the focus is set right (as it's not the case in pic°1). Reminds me of the tonka bean pic. biggrin.gif
But you have a point.
Quote:
Originally Posted by Manton View Post

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The orient is and especially was a proper way to announce the eastern Asian countries. Just saying.
Quote:
Originally Posted by Alter View Post

I had typical Japanese New Year's Day food, courtesy of my mother-in-law: Warning: Spoiler! (Click to show)
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Looks very good.
Edited by b1os - 1/2/12 at 3:28am
post #14415 of 25350
Quote:
Originally Posted by AEK View Post

FWIW from a quick search

http://dundundun.net/
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