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What did you eat last night for dinner? - Page 1262

post #18916 of 25768
From last two weeks
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post #18917 of 25768
So, I've found a way to at least use some of the foie gras instead of dumping it all (frown.gif).

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The consommé paired good with the foie gras tastewise. It weakened the taste a little and most importantly the texture. Of course, serving foie gras with consommé is a stupid idea, because if you mix it it looks... "not so good".
post #18918 of 25768
That looks very nice.
post #18919 of 25768
Turbot roasted in lobster butter
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Cheese
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post #18920 of 25768
That fish looks wonderful. Really simple and nice.
post #18921 of 25768

Had a wonderful experience at Rivera in LA, thanks Foodguy!  Wonderfully interesting food and a very nice Priorat red.  Their take on Feijoada was to die for, modern version with lamb chops on top of beans, etc.  Likewise the scallops and black cod.  A little loud, only a minor complaint.  Fun place to go with friends and share.

post #18922 of 25768
I had BBQ'd Nathan's hot dogs. I have them about once a year and always enjoy them.
post #18923 of 25768
Quote:
Originally Posted by itsstillmatt View Post

That fish looks wonderful. Really simple and nice.

Thanks. It was the first time I cooked turbot on the bone. It really makes a difference.
post #18924 of 25768
Quote:
Originally Posted by mgm9128 View Post

Thanks. It was the first time I cooked turbot on the bone. It really makes a difference.

Yeah, those gelatinous fish like Dory and Turbot are great on the bone. They come off nicely when you are eating them, unlike some softer fish.
post #18925 of 25768
Quote:
Originally Posted by mgm9128 View Post

That looks very nice.
+1 your best presentation. Don't swear off foie gras forever. There are so many preparations.
post #18926 of 25768
Quote:
Originally Posted by itsstillmatt View Post

+1 your best presentation. Don't swear off foie gras forever. There are so many preparations.
Or he could just become a model Californian.
post #18927 of 25768
Quote:
Originally Posted by mgm9128 View Post

That looks very nice.
Quote:
Originally Posted by itsstillmatt View Post

+1 your best presentation. Don't swear off foie gras forever. There are so many preparations.
Thanks. But I don't think a restaurant would serve foie gras cuit au torchon with consommé, unless they put the quenelles in the freezer beforehand or something (to avoid letting the heat of the soup perform it's magic on the foie).

I'm tempted to try foie gras in soups or as stuffing, but 500g is a lot. How long does foie gras keep in the fridge?
I'm thinking about not dumping the rest and do the consommé again (this time with chicken shreddings, it was very vegetable-forward without it). Or some other soup, do you have any recommendations? I was thinking something with sweet potato or chestnuts (conserved ones for that matter).
I soaked the foie gras last Monday night until Wednesday, where I cured it (but without pink salt) for one day until thursday. Thursday I "rolled" it. Friday and yesterday we ate it. Is it still good? confused.gif
post #18928 of 25768
It can be frozen for longer storage. And I believe Matt has the recipe for ravioli you might want to try.
post #18929 of 25768
Quote:
Originally Posted by mgm9128 View Post

It can be frozen for longer storage. And I believe Matt has the recipe for ravioli you might want to try.
And how long does it usually store? Three days? Four days? One week? I really can't judge it.
post #18930 of 25768
I've kept some since March, and it's fine. Just seal it very well.
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