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What did you eat last night for dinner? - Page 1201

post #18001 of 25827
Quote:
Originally Posted by mgm9128 View Post

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.

I don't think you have to. I just don't like the color black much. Personal choice.
post #18002 of 25827
You should try to be more like UE than AEK when you're photographing also.
post #18003 of 25827
Go roast something for an inordinate amount of time.
post #18004 of 25827
I'm out of town, and accordingly the seafood I ordered ended up being awful. frown.gif
post #18005 of 25827
Yummy ceviche from the DC fishmongers
post #18006 of 25827
Asparagus with ham and parmesan:
233
Rabbit with mustard:
233
Navarin:
233
post #18007 of 25827
elite knife skills

what'd you do for the sauce on the asparagus dish?
post #18008 of 25827
Thanks. It's just brown chicken stock reduced with some olive oil.
post #18009 of 25827
Have you been to l'Ambroisie Matt?
post #18010 of 25827
Quote:
Originally Posted by ehkay View Post

Have you been to l'Ambroisie Matt?

No. On our honeymoon we were staying in an apartment on Place des Vosges and we had a reservation but my wife (all her fault) forgot to reconfirm so we can cancelled out. Don't know why I haven't made another. Everything I hear is great.
post #18011 of 25827
The navarin and pasta dish made me think of it, though I'm too scared to go.

If I can find some morels, I want to try to make his foie gras dariole.
post #18012 of 25827
Quote:
Originally Posted by edmorel View Post

thanks, stupid question, the asparagus is peeled from the head down?

with green asparagus it's just for the show/aesthetics. just like manton said and if it's of good quality, you don't even have to chop the ends, imo.
post #18013 of 25827
Quote:
Originally Posted by indesertum View Post

what'd you do for the sauce on the asparagus dish?
Quote:
Originally Posted by itsstillmatt View Post

Thanks. It's just brown chicken stock reduced with some olive oil.

The best, imo, is just to save the extra jus you have from roasting a chicken and use that on many different things. Instead of pouring it all on the platter or plate, put it in a little bowl, or sauceboat, and spoon on as much as you want. Then freeze the excess in ice cube trays. You don't get a lot, but you don't need a lot either.
Quote:
Originally Posted by fritzl View Post

with green asparagus it's just for the show/aesthetics. just like manton said and if it's of good quality, you don't even have to chop the ends, imo.

Well, it looks better and the texture is a bit better. Even if white is worse, green asparagus skin is fibrous, so if you don't like that... Anyway, I do it because that is how I was taught, which is the answer to almost every question like that.
post #18014 of 25827
That asparagus recipe is Yannick Alleno's, no? And I believe it calls for veal jus, not chicken. foo.gif
post #18015 of 25827
Quote:
Originally Posted by mgm9128 View Post

That asparagus recipe is Yannick Alleno's, no? And I believe it calls for veal jus, not chicken. foo.gif

No, not from him. foo.gif
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