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What did you eat last night for dinner?
- Thread starter Fabienne
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indesertum
Stylish Dinosaur
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^i use an iwachu cast iron pan. no enamel
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OK, so now that your food looks nice, you need to make it more rational. Ask yourself why you are surrounding your plates with fans of endive, litte bits of mache or tons of sea beans. Make sure things taste good and are in harmony, and are not just decorative. Not being a dick, it is just what you need to do now.
mm84321
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You don't think endive and baby arugula go together? I initially was going to make it as a composed salad, I just thought it would look nicer to separate the two. How would you have done it?
I hear what you're saying, and I appreciate it. I'll try to keep harmony of flavors in mind, regardless of how nice something might look.
I hear what you're saying, and I appreciate it. I'll try to keep harmony of flavors in mind, regardless of how nice something might look.
otc
Stylish Dinosaur
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Mr. Fish
Thanks foodguy, it was pretty buttery although I am not sure this is my favorite kind of salmon...I think the lower fat content salmons just work better for me (its probably the Scandinavian heritage at work)
Thanks foodguy, it was pretty buttery although I am not sure this is my favorite kind of salmon...I think the lower fat content salmons just work better for me (its probably the Scandinavian heritage at work)
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I know this has become the pro-chef thread (seriously, it's a few orders of magnitude more impressive than waywt, and this is supposed to be styleforum), but I'll post my sad over cooked tri-tip anyway. I was betrayed by poor thermometer placement - once I repositioned I realized I was 10 degrees over. Served with a serviceable Italian red from Langhe.
mm84321
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Queso Del Invierno from Vermont. Truly one of the better cheeses I've eaten in my lifetime.
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