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What did you eat last night for dinner? - Page 123

post #1831 of 27624
Quote:
Originally Posted by Spatlese View Post
^ Sounds fantastic globetrotter! Do you get over there regularly?

4-5 times a year. I love turkish food, highly underated.
post #1832 of 27624
Quote:
Originally Posted by globetrotter View Post
4-5 times a year. I love turkish food, highly underated.


+1 I do not know how to make of it, but, is excellent.
post #1833 of 27624
Quote:
Originally Posted by jpeirpont View Post
+1 I do not know how to make of it, but, is excellent.

it strikes me as some extremly labor intensive food - nothing seems to be quick, everything is chopped and shapped and then cooked for a long time with multiple ingredients, or so it seems to me. but if somebody is willing to do thw work, I love it.
post #1834 of 27624
I did some artisnal bread, cheeses, and roasted red pepper spread last night. Sadly, no foie left.

Tonight I plan to scallopini some fresh chicken breasts, then pick out Aerogarden basil plant. I'll wrap the chicken around some fresh basil leaves and fontina cheese, flour, egg wash, panko, then pan fry in olive oil. I plan to have rice and broccoli for my sides.
post #1835 of 27624
Here is a picture of the dinner I described above. Those glasses are Reidel, the stemless O series. Some RRV pn by Siduri.



So, I told my director of F&B I was out of foie. He came to my office this afternoon with a present. Any guesses what it could have been? That's a full size Global sashimi knife, for perspective purposes.







Life is good, once again.
post #1836 of 27624
^

How many servings / people was this for again?
post #1837 of 27624
Quote:
Originally Posted by Spatlese View Post
^

How many servings / people was this for again?

That's prob a 5 lb lobe. That could hold you over for what, a week or two, P?
post #1838 of 27624
Quote:
Originally Posted by Spatlese View Post
^

How many servings / people was this for again?

Quote:
Originally Posted by kwilkinson View Post
That's prob a 5 lb lobe. That could hold you over for what, a week or two, P?

I got seven, nice sized servings out of that. It will probably last into January for me.
post #1839 of 27624
Quote:
Originally Posted by DarkNWorn View Post
They're egg noodles, dumbass.

Well they are a very weird shape for egg noodles. Don't look very Kosher to me...
post #1840 of 27624
JAPANESE DEEP OCEAN SALT & WASABI kindai tuna sashimi, miso gelée, ponzu gelée YOUNG GINGER SALT & RED SZECHUAN PEPPER abalone, mango, hearts of palm, cilantro purée VANILLA SALT & TELLICHERRY PEPPERCORN foie gras medallion, pickled cherries, pineapple jus ANISE HYSSOP SEA SALT & ALEPEPO PEPPER maine lobster, pork belly, heirloom tomatoes, basil oil LEMON VERBENA SALT & TASMANIAN PEPPERCORN poussin, stone fruit salad, sweet and sour BOLIVIAN ROCK SALT & GREEN PEPPERCORN beef ribeye, english pea purée, green beans, assorted mushrooms MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN strawberry sorbet, melon seltzer SOY SALT & PINK PEPPERCORN white chocolate pavé, fresh raspberries, milk chocolate cream, coconut foam
post #1841 of 27624
^ Salt / pepper tasting at the Ritz? (I did a bunch of research a while back on a tasting menu to do while in SF. Never did get around to making the trip though)
post #1842 of 27624
Quote:
Originally Posted by iammatt View Post
JAPANESE DEEP OCEAN SALT & WASABI
kindai tuna sashimi, miso gelée, ponzu gelée
YOUNG GINGER SALT & RED SZECHUAN PEPPER
abalone, mango, hearts of palm, cilantro purée
VANILLA SALT & TELLICHERRY PEPPERCORN
foie gras medallion, pickled cherries, pineapple jus
ANISE HYSSOP SEA SALT & ALEPEPO PEPPER
maine lobster, pork belly, heirloom tomatoes, basil oil
LEMON VERBENA SALT & TASMANIAN PEPPERCORN
poussin, stone fruit salad, sweet and sour
BOLIVIAN ROCK SALT & GREEN PEPPERCORN
beef ribeye, english pea purée, green beans, assorted mushrooms
MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN
strawberry sorbet, melon seltzer
SOY SALT & PINK PEPPERCORN
white chocolate pavé, fresh raspberries, milk chocolate cream, coconut foam

Did Matt become a spammer for some salt seller?
post #1843 of 27624
Quote:
Originally Posted by Spatlese View Post
^ Salt / pepper tasting at the Ritz? (I did a bunch of research a while back on a tasting menu to do while in SF. Never did get around to making the trip though)
It was actually quite good. I was surprised as the food had not been so great the previous times I had been there. Actually, it had kind of sucked since Sylvan Potray left.
post #1844 of 27624
Quote:
Originally Posted by DarkNWorn View Post
My gf was a bit under the weather today, so chicken noodle soup (from scratch, baby!) was in order.


Please divulge recipe.

I recently made some killer chicken stock, but my soup sucked. Plain tortellini in broth the next day was much better.
post #1845 of 27624
Quote:
Originally Posted by Manton View Post
Please divulge recipe. I recently made some killer chicken stock, but my soup sucked. Plain tortellini in broth the next day was much better.
Ok, let me pull what I can from my memory. Stock 1 4-5lbs chicken 1 large onion, cut in half 2 medium carrots, cut in 1" lengths 2 celery stalks, cut in 1" lengths slivers of about a 2" piece of ginger in a tea ball strainer, put the following: 5-6 parsley stems; 3-4 sprigs of thyme; 4-5 cracked peppercorns; slivers from 2 garlic cloves; zest of 1 lemon; 1 bay leaf Cover the chicken in a big pot by 1-2" of water. Bring it to a slow simmer, then leave it for at least 1hr. Try not to disturb the stock. If you have time, I'd recommend parboiling the chicken first. After an hour or so, take out the chicken and let it sit. At this time, you may also remove the tea ball if you don't like the intensity of the herbs. (I prefer to just leave it in.) Let the stock simmer for another hour while skimming out fat as necessary (or according to your preference). After another hour, remove the rest of the veggies from the stock and skim if necessary. Pour the stock through a cheesecloth into another pot. Repeat if necessary until you get the clarity that you desire. Let the refined stock simmer. In the mean time, finely dice 1 large onion, slice 2 medium carrots, slice 2 celery stalks, and finely julienne a 1" piece of ginger. Put this mix in with the stock and season with s&p to taste. I prefer to use about 2 teaspoons of white pepper here. Let everything cook for another 30 minutes or so, or until the veggies are done to your liking. Shred the chicken, cover and set aside. In a separate pot, boil some egg noodles in salted water until al dente. When done, run the noodles through cold water and strain. For serving, put the desired amount of noodles in the bowl, then shredded chicken on top, then some chopped parsley or cilantro. (I prefer cilantro for this.) Cover everything with the stock, which I would recommend bringing almost to a boil at this point so that you don't lose too much temperature with the cold noodles, chicken, etc. All of this produces a light stock with very good aromas from the veggies, herbs, and especially the ginger. My gf loves it because it's light and clears her head when she's sick.
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