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What did you eat last night for dinner? - Page 1200

post #17986 of 25578
Skin looks good.
post #17987 of 25578
Thanks.. the skin glued again to the pan so I had to scrape it off.. Overall I did not like it. It was too rich. And I used too much salt when curing. Salad could have used a tad less dressing, but it was the duck I could not enjoy.
What exactly have you done in that last recipe? Sounds interesting.
post #17988 of 25578
263

wild leek carbonara

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post #17989 of 25578
Quote:
Originally Posted by b1os View Post

Thanks.. the skin glued again to the pan so I had to scrape it off.. Overall I did not like it. It was too rich. And I used too much salt when curing. Salad could have used a tad less dressing, but it was the duck I could not enjoy.
What exactly have you done in that last recipe? Sounds interesting.

Cooked asparagus in buerre monte.
Pureed whole tangerines.
Cooked black olives and prunes (both soaked in 2 changes of water before hand) in ruby port, soy, and a bit of konbu until it reduced to a quenelle-able mass and beat in some olive oil.

Brushed the asparagus with pistachio oil, sprinkled with powdered sicilian pistachio, bits of tangerine.

I'm not sure that I'm a total fan of the entire citrus fruit puree, but I have a bunch left so I guess I'll see if it grows on me.



That ramp carbonara looks really nice.
post #17990 of 25578
Thanks. Yep, the carbonara looks good. Although, to my taste, it could use a whole lot more pepper. If I get fresh ramps next week, I'll make some, too.
post #17991 of 25578
467
post #17992 of 25578
Quote:
Originally Posted by mordecai View Post

back so soon? go to mozza if they have a table. or maybe Tavern

we went to mozza last night, we're down here in Newport beach. I passed by it two times because I thought I was passing some fast food joint. Food was ok, I'm driving here so I can't drink anything and so that's not my usual mode of going out for dinner. It would've been nice to enjoy some of the wine there, pizza was ok and I think the combinations were fun (is it supposed to be californian pizza?) - we were watching TV in some waiting room yesterday and mario batali was on TV and I was able to explain to my wife the mario batali thing by way of Iron Chef America, yada yada.
Just been cruisin around. Went up to Bouchon this morning for a quick brunch, wife enjoyed the experience. She said the food was too salty though. :P Went down to Laguna Beach and ate at some random mexican cafe on the coast, view was memorable, food was not.

Might get In N Out at LAX when I go to drop off the car tomorrow and fly out of here. LA trip done, until next time.
post #17993 of 25578
Due to some of Matt's post about the virtues of thin steaks, I made a couple of thin t-bone steaks. They were pretty good, tho I think I may prefer them thick.
post #17994 of 25578
How thin is thin? Does Matt like them thin because he doesn't like crust that much?
post #17995 of 25578
eggplant rice and chicken with dates

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post #17996 of 25578
Quote:
Originally Posted by impolyt_one View Post

we went to mozza last night, we're down here in Newport beach. I passed by it two times because I thought I was passing some fast food joint. Food was ok, I'm driving here so I can't drink anything and so that's not my usual mode of going out for dinner. It would've been nice to enjoy some of the wine there, pizza was ok and I think the combinations were fun (is it supposed to be californian pizza?) - we were watching TV in some waiting room yesterday and mario batali was on TV and I was able to explain to my wife the mario batali thing by way of Iron Chef America, yada yada.
Just been cruisin around. Went up to Bouchon this morning for a quick brunch, wife enjoyed the experience. She said the food was too salty though. :P Went down to Laguna Beach and ate at some random mexican cafe on the coast, view was memorable, food was not.
Might get In N Out at LAX when I go to drop off the car tomorrow and fly out of here. LA trip done, until next time.

I grew up in Laguna, could have directed you to some pretty good Mexican but for a quick bite, you may prefer to choose the view over the food.
post #17997 of 25578
Filets de sole normande
261
post #17998 of 25578
Quote:
Originally Posted by mgm9128 View Post

Filets de sole normande
261

This is pretty darn well done. Two things I'd suggest, both very minor. First, I find that I get cleaner looking fluted mushrooms if I peel them first and get them in lemon water very quickly. Second, I would remove the black part from the mussels after cooking. If you just grab it it comes right off. Other than that, an A.
post #17999 of 25578
The recipe I was going by (Robuchon) didn't mention trimming the mussels, only the oysters. I guess I'll remember that for next time.
post #18000 of 25578
Looks nice. Good job of fileting, too.
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