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What did you eat last night for dinner? - Page 1341

post #20101 of 25759
Quote:
Originally Posted by Hampton View Post


Is that wasabi in a squeeze tube?
post #20102 of 25759
Quote:
Originally Posted by b1os View Post

Yeah. Well, I didn't have any broth, so I used bought one.

You are some artist, keep up the good work. I really enjoy watching your pics, sometimes when i'm in the office I go for a early lunch-break because of you :D

Quote:
Originally Posted by mordecai View Post


Is that wasabi in a squeeze tube?

Yes sir.

post #20103 of 25759
Quote:
Originally Posted by Hampton View Post

You are some artist, keep up the good work. I really enjoy watching your pics, sometimes when i'm in the office I go for a early lunch-break because of you biggrin.gif
I think you're confusing me with MM, Manton & co. laugh.gif
post #20104 of 25759
Quote:
Originally Posted by b1os View Post


I think you're confusing me with MM, Manton & co. laugh.gif

Nix pix man! 

 

700

post #20105 of 25759
Anyway, I wanted to do something with bone marrow and MM linked me to Alleno's video that looked promising. Overall it's quite tasty but I'm not convinced of putting the marrow and onion in the oven at the same time -- either you have a crunchy onion (unless you use a really small one) or the marrow melts. This one still could have used some time and it was in the oven for 1 hour -- I think he says something like 12-14 minutes in the video and http://programmes.france3.fr/cote-cuisine/?page=ficheincuisine&id_article=3586 states 30 minutes) I'm no fan of the taste of pure bone marrow, but together with the bouillon, onion and Comté it was an interesting combination.




And the remains of the Boeuf Bourguignon, this time with purée de PdT.

post #20106 of 25759
Quote:
Originally Posted by b1os View Post

Anyway, I wanted to do something with bone marrow and MM linked me to Alleno's video that looked promising. Overall it's quite tasty but I'm not convinced of putting the marrow and onion in the oven at the same time -- either you have a crunchy onion (unless you use a really small one) or the marrow melts. This one still could have used some time and it was in the oven for 1 hour -- I think he says something like 12-14 minutes in the video and http://programmes.france3.fr/cote-cuisine/?page=ficheincuisine&id_article=3586 states 30 minutes) I'm no fan of the taste of pure bone marrow, but together with the bouillon, onion and Comté it was an interesting combination.700
And the remains of the Boeuf Bourguignon, this time with purée de PdT.
700

Now I see... well yours came out good?

post #20107 of 25759
It was ok, but his onion looked perfect whereas mine had still some crunch left after 60 mintes (I removed the marrow after 20 minutes because one smaller chunk already melted). If I do it again, I'll remove some layers of the onion (or use a smaller one) hit it for 60 minutes and add the marrow for the last 15 minutes or so, I think.
post #20108 of 25759
Salmon

Pommes Maxim's
post #20109 of 25759
Nice, is the Maxim as crunchy as with the oven-method?
post #20110 of 25759
Quote:
Originally Posted by b1os View Post

Nice, is the Maxim as crunchy as with the oven-method?

Crunchier.
post #20111 of 25759
icon_gu_b_slayer[1].gif
post #20112 of 25759
m, they look a little potato-chippy, that is, kind of wavy and not as flat. How different is the taste?
post #20113 of 25759
Quote:
Originally Posted by Manton View Post

m, they look a little potato-chippy, that is, kind of wavy and not as flat. How different is the taste?

Not very different. I think they are better tasting when they aren't browned too much, but that is just my preference.
post #20114 of 25759
Quote:
Originally Posted by b1os View Post

It was ok, but his onion looked perfect whereas mine had still some crunch left after 60 mintes (I removed the marrow after 20 minutes because one smaller chunk already melted). If I do it again, I'll remove some layers of the onion (or use a smaller one) hit it for 60 minutes and add the marrow for the last 15 minutes or so, I think.

Aha, it sounds good. Anyways good work :)!

post #20115 of 25759
Quote:
Originally Posted by Manton View Post

m, they look a little potato-chippy, that is, kind of wavy and not as flat. How different is the taste?

He's right. They almost look fluffier. Do they have a different texture?

Also, is that a sauce on the salmon or a crust? I think its a sauce but I honestly can't tell for sure.
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