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What did you eat last night for dinner? - Page 1349

post #20221 of 25373
what about panko crusted charcoal, with the panko made from dried burrata?
post #20222 of 25373
Let's stop beating this panko-crusted dead horse.
post #20223 of 25373
just for the record, "charcoal" is this year's "soil"
post #20224 of 25373
Along these lines I think foam should now be referred to as, "A Marcel of..."

vigneron.jpg
post #20225 of 25373
For some reason Bouchon BH shows up on my facebook feed, it appears they're doing a 'Farm to Shaker' cocktail campaign right now. Want to end my life.
post #20226 of 25373
Quote:
Originally Posted by foodguy View Post

just for the record, "charcoal" is this year's "soil"

I would argue that dry-aging is.
post #20227 of 25373
Quote:
Originally Posted by impolyt_one View Post

For some reason Bouchon BH shows up on my facebook feed, it appears they're doing a 'Farm to Shaker' cocktail campaign right now. Want to end my life.

By shaker I assume they mean salt shaker.
post #20228 of 25373
i breaded some cod with panko last night.
post #20229 of 25373
Quote:
Originally Posted by gomestar View Post

i breaded some cod with panko last night.

have had that in Japan as 'fish n chips' - really sad, considering it was supposed to be an interpretation of something that is normally very sad to begin with. Your stomach deserves better, unless you've whipped it with booze already.
post #20230 of 25373
Quote:
Originally Posted by itsstillmatt View Post

By shaker I assume they mean salt shaker.

Pretty sure I saw Tommy's favorite fleur de sel on a berry in the stock photo. Would assume they are salting the fuck out of everything.
post #20231 of 25373
i ate mochi-skinned gyoza from the supermarket, like $2/10 pc. Surprisingly good. I would normally go on a rampage with these things and eat them til next Tuesday or so, but I gotta go back to Seoul and eat soup from Thursday morning.
post #20232 of 25373
Tomato overload




Heublumenkäse, Pecorino Sardo.


The three different mozzarella di bufala:

Big one (left): machine-made, from cheesemonger
Small one (top): The same producer like the on I've had last week, but this time it's machine-pressed because (so said the cheesemonger) they had a lot of mozzas to make.
Medium one (right): Supermarket, DOP Campana

The small, even though it was also machine-pressed, was my favorite. Both the big and medium one had -- in comparison to the small one -- a very (almost too) strong taste. The small one was creamy/soft with a mild bufala taste and very balanced. The overall consistency of it was pretty creamy while the big one was quite tough (so was the supermarket's one, but it was a tad softer).
So, what changes as the mozzarella di bufala ages? Does it get tougher? Stronger in taste?
Edited by b1os - 8/7/12 at 1:01pm
post #20233 of 25373
post #20234 of 25373
How do you like the combination of shrimp and vanilla oil?
post #20235 of 25373
It's very nice. I suppose it depends on the shrimp, but these were spot prawns, and they are so sweet that vanilla is perfect with them.
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