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What did you eat last night for dinner? - Page 1362

post #20416 of 25841
Quote:
Originally Posted by mgm9128 View Post

Well, whatever it is, it's probably dull.
seriously, I was taught that you just crack the shell and pull it out with your fingers. What good would a knife do? A claw shell is way too hard to cut through. If you dug around in there with the tip, you would tear the meat, no?

Anyway, the top part of the claw always slides out with ease, it's getting the bottom part out still attached that can be a problem.
post #20417 of 25841
Quote:
Originally Posted by Manton View Post

seriously, I was taught that you just crack the shell and pull it out with your fingers. What good would a knife do? A claw shell is way too hard to cut through. If you dug around in there with the tip, you would tear the meat, no?
Anyway, the top part of the claw always slides out with ease, it's getting the bottom part out still attached that can be a problem.

I just use the heel of my blade to crack the bottom of the claw, then twist it off so that I can grip the meat with my fingers. I pull back the small pincer, crack off the shell, then jiggle it free. Then I can pull out the claw in one piece from where I made the first cut. I imagine that cracking the shell with a mallet will do some damage to the flesh.
post #20418 of 25841
Quote:
Originally Posted by Manton View Post

seriously, I was taught that you just crack the shell and pull it out with your fingers. What good would a knife do? A claw shell is way too hard to cut through. If you dug around in there with the tip, you would tear the meat, no?
Anyway, the top part of the claw always slides out with ease, it's getting the bottom part out still attached that can be a problem.

I think he is fucking with you. Wasn't there a dull blade fiasco?
post #20419 of 25841
Quote:
Originally Posted by Manton View Post

Quote:
Originally Posted by Piobaire View Post

Manton, what are you cooking for him today?
-caprese salad with buffalo moz from Italy and local heirloom toms
-corn soup
-mushroom risotto with fresh chanterelles and summer truffle
-trout grenobloise
-roast chicken with pommes rissole and watercress salad
-peach pots de creme

Sounds great. What vino is going with?

I've drank very little wine this weekend. Almost opened a bottle of Gigondas but did not.
post #20420 of 25841
^I'm beginning to get worried about you, piob. Chapoutier's Gigondas is pretty nice. I really haven't had a wine from Chapoutier I didn't enjoy yet. Ok, I just had three different ones so far, but still. The Bila-Haut has an excelent value, especially if you can get it with 25% discount for 4,50€.

BTW, this is my Leon (or Leonie after I noticed that she had roe).



Yes. I had to cook her in that box which is why I had problems with the temperature of the water (I needed about 10L). I hope she didn't have to suffer any more than necessary because the water likely was just 194°F as opposed to boling. frown.gif
She was 30cm long so I didn't want to force her in a 25cm pot or so.
She was missing a leg and most of one of her antennas. frown.gif


Edited by b1os - 8/19/12 at 3:47pm
post #20421 of 25841
greasy poutine
post #20422 of 25841
Tomato bread with ibérico ham

Black bass with celery, ibérico ham/green peppercon broth
post #20423 of 25841
Quote:
Originally Posted by Bhowie View Post

Quote:
Originally Posted by Manton View Post

seriously, I was taught that you just crack the shell and pull it out with your fingers. What good would a knife do? A claw shell is way too hard to cut through. If you dug around in there with the tip, you would tear the meat, no?
Anyway, the top part of the claw always slides out with ease, it's getting the bottom part out still attached that can be a problem.

I think he is fucking with you. Wasn't there a dull blade fiasco?

Perhaps you are referring to the grey artichoke fiasco
post #20424 of 25841
this is the best photo from a series of awful photos.

Red cabbage gazpacho with cucumber and tomato custard.
2863532490043813381S425x425Q85.jpg
Edited by gomestar - 8/19/12 at 7:21pm
post #20425 of 25841
Quote:
Originally Posted by mgm9128 View Post

Tomato bread with ibérico ham

Black bass with celery, ibérico ham/green peppercon broth

How did you make the broth?
post #20426 of 25841
6mM6K.jpg

made the car smell nice too.
post #20427 of 25841

^^ The best bread in Paris, and that's a mouthful!

post #20428 of 25841
Matt will get a kick out of this bit of online chatter:
Quote:
chokpocky
11:43PM ON 08/15/12
While the baked goods were awesome, they stopped serving brunch on a Saturday at 11:30am â not even noon. What gives MK? I'm wondering how long it will be until they change that policy.
post #20429 of 25841
That burger I get delivered to my house in Tokyo sometimes comes on a Maison Kayser collabo bun, it's amazing for a piece of white bread.
post #20430 of 25841
Ate at Oriental Garden in NYC. Food was just Ok.
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