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What did you eat last night for dinner? - Page 1319

post #19771 of 23134
7/12/12 at 12:02pm
Quote:
Originally Posted by b1os View Post

243
devil.gif

Ouch.
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post #19772 of 23134
7/12/12 at 12:03pm
Quote:
Originally Posted by gomestar View Post

I almost purchased the Passard book. But then I saw that Plenty had a part devoted to mushrooms, and that ended it all.
I'll likely still pick up teh Passard book, I try to limit myself to one book at a time.
what, you've only got room for one book on your bookshelf?
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post #19773 of 23134
7/12/12 at 12:21pm
Quote:
Originally Posted by foodguy View Post

what, you've only got room for one book on your bookshelf?

I scold the wife whenever she comes home with more than one architecture book. Shits like $75 each, and while that book is far cheaper, I've got to keep it real.
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post #19774 of 23134
7/12/12 at 12:24pm
It is an excellent book. At first, the lack of pictures frustrated me, but now I kind of like it.
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post #19775 of 23134
7/12/12 at 12:52pm
Has anyone of you figured out the orange/red-ish (IIRC) thingy on the collage of the potato/onion/sesame/soy sauce/garlic carpaccio-like-recipe by now?
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post #19776 of 23134
7/12/12 at 1:03pm
I had dutch fast food, fries with sate sauce, and croquettes.
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post #19777 of 23134
7/12/12 at 1:06pm

Swan meat with folie,

jpg8697.jpg

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post #19778 of 23134
7/12/12 at 1:12pm
Love a good swan.
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post #19779 of 23134
7/12/12 at 2:37pm
Can you buy swan meat in the US? I had swan "a la royale" at can roca that was incredible.
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post #19780 of 23134
7/12/12 at 3:02pm
What does swan taste like?
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post #19781 of 23134
7/12/12 at 3:43pm

Dog food!  Couldn't resist...

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post #19782 of 23134
7/12/12 at 3:49pm
263

Meh. Not so happy with it overall. Not a big fan of pot-roasted beef in general. Plus way overcooked -- or not long enough to really fall apart, you decide wink.gif. Beans were good though. And I loved the sauce (beef stock, Rhône-blend wine, oregano, tomatoes, carrots/onions/celery (Marcella's recipe). I added cumin, harissa, tomato paste, blended the vegetables -- just like 8T overall --, a touch vinegar, sugar and some tabasco in the end). Looks not very smooth in the picture but it pretty much was. Could have strained it through another fine sieve, but it was ok.
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post #19783 of 23134
7/12/12 at 4:38pm
More carrots
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Salad
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Cheese
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post #19784 of 23134
7/12/12 at 5:41pm
Can you post the recipe for the carrots? I'd like to try that
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post #19785 of 23134
7/12/12 at 6:07pm
Quote:
Originally Posted by indesertum View Post

Can you post the recipe for the carrots? I'd like to try that

Sure. Melt a few tablespoons of salted butter in a saute pan, then add one bunch of carrots (whole, or sliced into equal sized pieces) and enough cold water to come up almost halfway. Cover with buttered parchment and stew gently over low heat, swirling the pan occasionally. Once the water has evaporated, and the carrots are glazed, add a touch of soy sauce to taste, a pinch of powdered cinnamon, and some leaves of basil. Finish with fleur de sel.
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