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What did you eat last night for dinner? - Page 1336

post #20026 of 25828
Quote:
Originally Posted by cheessus View Post

i dunno how i feel about this. i probably wouldnt be too happy if i were served it at a restaurant as it looks over-the-top gimmicky, but seeing a picture of it i think its pretty cool and definitely want to see how you did it.

Quote:
Originally Posted by ehkay View Post

http://www.youtube.com/user/dcarch7

icon_gu_b_slayer[1].gif
post #20027 of 25828
A couple of meals from the past couple of days...


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Tried making Pommes Anna but it broke when I flipped it.

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And my first attempt at making Pho. It was actually really good for not making a real stock and just using beef stock as a base. I have never had really good Pho though:(

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post #20028 of 25828
Thread has gone too long without something from isstillmatt or Manton.
post #20029 of 25828
Yes. And even mm is slowing down. frown.gif
post #20030 of 25828
His dremeled lobster was an instant classic though.
post #20031 of 25828
Quote:
Originally Posted by Piobaire View Post

Thread has gone too long without something from isstillmatt or Manton.

Where's Matt been? And Kyle?
post #20032 of 25828
Quote:
Originally Posted by Cary Grant View Post

Quote:
Originally Posted by Piobaire View Post

Thread has gone too long without something from isstillmatt or Manton.

Where's Matt been? And Kyle?

I think they're both taking some time off the forum. They are smart.
post #20033 of 25828
Quote:
Originally Posted by BrianVarick View Post

And my first attempt at making Pho. It was actually really good for not making a real stock and just using beef stock as a base. I have never had really good Pho though:(
DSC02623.jpg
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Well, it doesn't look right, but it does look close enough, and that is all beside the point anyway - funny anecdote I have about the above. About a month ago I hosted a couple Vietnamese-American friends from college when they came to Japan; they of course came with like 5 cousins and it was a huge group. They are really good people though, and we had fun.
We were sitting around talking about my attempts at making pho (which haven't been all that successful in my mind, I am looking for an exact flavor and have yet to achieve it) - and of course the oldest guy, probably in his mid-late thirties - really funny guy. He is clearly a reformed gangbanger, pretty much covered in cryptic Asian tattoos, still dresses the part but looks old. We showed him pics of our dog and he was like 'yeah, I got a dog too, look' and pulled out his smartphone and showed us a pic of his pitbull. We asked what his (the guy, not the dog's) name was (and everybody else in the group has a normal Vietnamese name) - and he says 'they call me Tugboat' - so I get to thinking that this guy is nice and easy going, but not your normal 9-5 Asian-American guy.
Anyway, so we are talking about pho, and how I am trying to achieve that silken but full feeling California pho flavor and soup consistency, and he's like 'yoooo I make the best pho' and everybody just starts shaking their heads. I ask him what his secret is, and he goes through a list of various things I already knew about, and then I ask him what he does for the beef broth base - and he says... 'Swanson.' in the most serious manner possible.

It's pretty clear that you can't just add pho spices to Swanson beef broth and expect it to be pho, but you know what? I am halfway inclined to believe this guy and maybe try a couple cans to kick up the beefiness of my bone stock next time. Nothing else has come close enough to where I'm satisfied yet.
post #20034 of 25828
Quote:
Originally Posted by impolyt_one View Post

Well, it doesn't look right, but it does look close enough, and that is all beside the point anyway - funny anecdote I have about the above. About a month ago I hosted a couple Vietnamese-American friends from college when they came to Japan; they of course came with like 5 cousins and it was a huge group. They are really good people though, and we had fun.
We were sitting around talking about my attempts at making pho (which haven't been all that successful in my mind, I am looking for an exact flavor and have yet to achieve it) - and of course the oldest guy, probably in his mid-late thirties - really funny guy. He is clearly a reformed gangbanger, pretty much covered in cryptic Asian tattoos, still dresses the part but looks old. We showed him pics of our dog and he was like 'yeah, I got a dog too, look' and pulled out his smartphone and showed us a pic of his pitbull. We asked what his (the guy, not the dog's) name was (and everybody else in the group has a normal Vietnamese name) - and he says 'they call me Tugboat' - so I get to thinking that this guy is nice and easy going, but not your normal 9-5 Asian-American guy.
Anyway, so we are talking about pho, and how I am trying to achieve that silken but full feeling California pho flavor and soup consistency, and he's like 'yoooo I make the best pho' and everybody just starts shaking their heads. I ask him what his secret is, and he goes through a list of various things I already knew about, and then I ask him what he does for the beef broth base - and he says... 'Swanson.' in the most serious manner possible.
It's pretty clear that you can't just add pho spices to Swanson beef broth and expect it to be pho, but you know what? I am halfway inclined to believe this guy and maybe try a couple cans to kick up the beefiness of my bone stock next time. Nothing else has come close enough to where I'm satisfied yet.
talk to almost any home cook of a certain age in France or Italy and they'll swear the secret to their broths/sauces is knorr.
post #20035 of 25828
Quote:
Originally Posted by foodguy View Post

the secret to their broths/sauces is knorr.
Quote:
"It does it all for you," says celebrity chef Marco Pierre White.
post #20036 of 25828
Damn you, ehkay, I've been waiting months to slip in a MPW reference, damn you.
post #20037 of 25828
ehkay is pretty damn quick on the draw.
post #20038 of 25828
Pulpo a la plancha, insalata mista, profiteroles
post #20039 of 25828
Oyakodon. I've been on a Japanese comfort food kick for the last few weeks.
post #20040 of 25828
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