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

Looked delicious. Morels, asparagus, bocconccini?

I know. I was just giving MarBear shit for not telling us what it was.

Penne, edamame, a parsley basil sauce, fried zucchini, more basil, mozzarella. I think it's from plenty

okonomiyaki... i just love that shit.

I hate okonomiyaki with the passion of the christ.

Re: Burrata - I had some excellent burrata dish at da vinci's in the back bay . Highly recommend that place.

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.

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 )


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/

Woho, that's some scary things :D

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.

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.

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.

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