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What did you eat last night for dinner? - Page 1344

post #20146 of 25578
Looked delicious. Morels, asparagus, bocconccini?
post #20147 of 25578
Quote:
Originally Posted by itsstillmatt View Post

Actually, it looks quite good.

I know. I was just giving MarBear shit for not telling us what it was.
post #20148 of 25578
Penne, edamame, a parsley basil sauce, fried zucchini, more basil, mozzarella. I think it's from plenty
post #20149 of 25578
okonomiyaki... i just love that shit.
post #20150 of 25578
I hate okonomiyaki with the passion of the christ.
post #20151 of 25578
Re: Burrata - I had some excellent burrata dish at da vinci's in the back bay . Highly recommend that place.
post #20152 of 25578
Quote:
Originally Posted by Rambo View Post

That looks awful so I'm not even going to bother asking you what it is.
 
You think? I thought it looked pretty good :D
post #20153 of 25578
Just googled okonomiyaki, which I've never tried. Looks like a mess--maybe in a good way. Might try some in a few weeks when I'm in Japan.
post #20154 of 25578
Okonomiyaki is more of a western Japan dish and it's difficult to find a good a place in Tokyo. I didn't like it until I tried a few good places in western Japan.

Here are some pics off the net of one my favorite places in Kyoto. It's modern style Okonomiyaki which means the ingredients are sandwiched by a crepe, unlike the traditional style which everything is mixed first then cooked like a pancake.

It's really hard to find because it's in a back alley of cramped housing area.


Start with some raw liver (but now you can't since Japan has banned raw liver starting this summer frown.gif)


Next try the "hoso" (intestine...very soft and juicy).


Then the main Okonomiyaki. (I don't know why it tastes so much better, because it looks the same as most places).


Restaurant info from Tabelog
http://tabelog.com/kyoto/A2603/A260304/26001618/
post #20155 of 25578

Woho, that's some scary things :D

post #20156 of 25578
Gobhi (Cauliflower) Manchurian: is a popular Indo-Chinese appetizer/dish. Made it last night. Cauliflower florets are dipped in corn flour and all purpose flour batter and fried. It is then sauted in a spicy, sweet and tangy sauce. Perfect with a Talisker.

post #20157 of 25578
Improvised salade Niçoise. I wanted to make a salad. Then I wanted to add tuna. Then I thought of salade Niçoise. Unfortunately no egg. Maybe again tomorrow. Colors are off (damn auto-white balance)



And Passard's quick dish again. Add a dash of water to the pan, some olive oil, butter, pinch of salt over medium heat. Add thinly sliced (young) fennel. Add thinly sliced young/spring onions. Add thinly sliced (pointed/sweetheart) cabbage. Add a couple sage leafs. Add sliced zucchini (thicker sliced than the former veggies, they're just supposed to be warm, not cooked). Add fleur de sel/salt. Add more olive oil, mix, plate, garnish with parmiggiano and more olive oil. And pepper (didn't think about it today, tastes good, too, but better with pepper).



BTW, this dish you can make tomorrow, too, Douglas. Very quick, very tasty, more or less in season (I hope fg approves). Another dish I've posted from Passard was this: dash of water, olive oil, butter, pinch of salt over medium heat. Add cucumber (seeds removed; the bigger ones that have "knobs" and "spines like cactuses"). Add thinly sliced young/spring onion. Add mint leafs. Add cassis. Add fleur de sel/salt. Mix carefully. Plate.
post #20158 of 25578
thumbs-up.gif
post #20159 of 25578
Quote:
Originally Posted by bullrams View Post

Gobhi (Cauliflower) Manchurian: is a popular Indo-Chinese appetizer/dish. Made it last night. Cauliflower florets are dipped in corn flour and all purpose flour batter and fried. It is then sauted in a spicy, sweet and tangy sauce. Perfect with a Talisker.


Huh. So, it's pretty much gobhi pakora with a Mongolian sauce? Sounds tasty. Although pakora is usually made with gram flour, but that's not so different.
post #20160 of 25578
Quote:
Originally Posted by impolyt_one View Post

I hate okonomiyaki with the passion of the christ.

I love it for late night food. Just love it if it's done right...
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