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What did you eat last night for dinner? - Page 1204

post #18046 of 25382
Quote:
Originally Posted by sygyzy View Post

Did you roll giant asparagus in naan bread?

Good eye.
post #18047 of 25382
Black bass with spring onion and asparagus
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post #18048 of 25382
@mm: Looks good. Are that chives on top? Not too intense?


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post #18049 of 25382
Quote:
Originally Posted by b1os View Post

263

The circle is supposed to go around the food.
post #18050 of 25382
That would have been a helluva big circle. I just tried it and realised it wasn't too good, but one can hardly change it afterwards. tongue.gif
The polenta al parmiggiano browned a little too much, too. And I forgot to remove the stem of the chicory (but at least it holds better together that way). The chicken's flavor was nice. Poulet fermier noir de Challans.
Overall it was tasty, but presentation lacked once again.
post #18051 of 25382
He should get that pepper grinder that leaves a circle of cracked pepper.

5626042007_29b6d24a76.jpg
Dishes at Per Se restaurant by Sydney Low, on Flickr
post #18052 of 25382
Quote:
Originally Posted by ehkay View Post

He should get that pepper grinder that leaves a circle of cracked pepper.

That was impressive.
post #18053 of 25382
lol looks delicious tho both of you

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my contribution from ottolenghi (love this book soooo much. thanks guys)

needs more sauce but i was too impatient. and my butterfly skills are a little bad. headwater was aiight, but the broccoli was delicious.

when you guys glaze pans with stock and oil and whatever how long does it usually take? it takes me like 20 to 30 min to get a nice consistency but by then the meat and sides get cold. so my sauces usually end up thin and not enough
post #18054 of 25382
^Use more heat. Or less liquid.
post #18055 of 25382
i dunno why i didnt think of higher heat. doi

i've tried less liquid before, but i usually dont get enough sauce. i guess its a balance


also do they expect you to eat the lemon slices pith and skin and all?
post #18056 of 25382
also mgm where are your plates from? they have this translucent quality i really like. bernardaud?
post #18057 of 25382
Recipe that was left on the editing table of a neue deutsche cookbook.

Asparagus Offal <<Strukturen>>

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post #18058 of 25382
it's "offal"
post #18059 of 25382
Quote:
Originally Posted by ehkay View Post

Recipe that was left on the editing table of a neue deutsche cookbook.
Asparagus Offal <<Strukturen>>
467

this looks like my cesar prep plate....
post #18060 of 25382
I just put it there on it's way to the garbage can. I suppose you theoretically could eat it. "Sometimes you have to experience the really bad in order to avoid it."
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