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What did you eat last night for dinner? - Page 1390

post #20836 of 25578
Quote:
Originally Posted by Thomas View Post

QUE? Mole es Delicioso!
Quote:
Originally Posted by erictheobscure View Post

Yeah, WTF--might not be the most photogenic food around, but mole is awesome.

Oh sorry I couldn't taste it well through my monitor. But the massive pics of what looks like canine diarrhea are indeed gag-inducing
post #20837 of 25578
Quote:
Originally Posted by erictheobscure View Post

Yeah, WTF--might not be the most photogenic food around, but mole is awesome.


I love mole too. Just wouldn't share pictures of it on the internet.
post #20838 of 25578
Quote:
Originally Posted by itsstillmatt View Post

And the other thing. JFC.

It does have a dentata-esque quality.
post #20839 of 25578
Quote:
Originally Posted by Thomas View Post

QUE? Mole es Delicioso!

yankees.
post #20840 of 25578
What the fuck is wrong with you gringo's? These are local delicacies, the second only being made from July to October. Puebla is the birthplace of mole. And god damn is it delicious. I'll post up more revolting pics later.
post #20841 of 25578
Veronica Moser wouldn't eat that shit.
post #20842 of 25578
Quote:
Originally Posted by edmorel View Post

Veronica Moser wouldn't eat that shit.

you doubt it, the Moser?
post #20843 of 25578
Ate at e by jose andres last Friday. Let me start by saying it was a great meal, basically worth the money, and surprisingly less expensive than expected since we did not do the pairings:

That said, it's one more data point that tells me Alinea really is THAT GOOD.

There were 25 courses divided into three sections:

Small Bites
Tapas
Desserts

Of the small bites, there were some highlights:

Opener was a macaroon with idiazabel cheese accompanied by chiccharones, clams encased in their liquor, a cod cheek sandwich, and a sphere of cava sangria

The Tapas were mostly amazing - two meh dishes out of six. Highlights:

Lobster tail in sections with jasmine foam and citrus.
Turbot with deep fried bone marrow and a bone marrow sauce (my favorite of the evening - fried bone marrow rocks)
Salt-baked lobe of foie gras (another ridiculously good idea)
Secreto of iberco with Squid .... ingredients speaking for themselves... amazing.

Desserts - best rice pudding I've ever had, a great take on pan con chocolat and some cool flan


some misses:
truffle cotton candy.... the truffle essence was not evenly appplied, so it was spotty - otherwise a good idea that just needs some work
artichoke puree with vanilla - just a little meh. very edible
chickpea stew with iberco ... neither the chickpeas nor the ham was in its original form - both had been juiced and reconstituted... unnecessarily
post #20844 of 25578
my libertard brother Ron says the Mole at Bayless's fine dining place is good but I have not been.

I did think that Frontera was better than any mexican food I have ever had in California.
post #20845 of 25578
i couldn't finish anything at Frontera because it was like licking a Mexican-flavored salt block. The only saving grace was the strong lime aguas fresca, which I partook in again at O'Hare T3 and took on the plane home.
post #20846 of 25578
Ate at Frontera once and thought it was just okay (can't really remember what I ate). Bayless was there eating dinner himself, and I got a good look at his botoxed face through most of the evening.
post #20847 of 25578
I just had a Frontera flashback: sitting through the whole meal while staring at the backs of about 8 different people sitting at the bar, all of whom were doubly wide as their chairs. Thanks.
post #20848 of 25578
Quote:
Originally Posted by Rambo View Post

What the fuck is wrong with you gringo's? These are local delicacies, the second only being made from July to October. Puebla is the birthplace of mole. And god damn is it delicious. I'll post up more revolting pics later.

Hey guys, Rambo went traveling again!
Quote:
Originally Posted by impolyt_one View Post

i couldn't finish anything at Frontera because it was like licking a Mexican-flavored salt block. The only saving grace was the strong lime aguas fresca, which I partook in again at O'Hare T3 and took on the plane home.

I was in Paris a couple of weeks ago, and I was often struck by the fact that cooks there actually know how to use salt. Everything here is undersalted.
post #20849 of 25578
Quote:
Originally Posted by Manton View Post

my libertard brother Ron says the Mole at Bayless's fine dining place is good but I have not been.
I did think that Frontera was better than any mexican food I have ever had in California.

Must be an election year.

I also said the famous black mole is great - but couldn't possibly live up to the expectations people have after watching him make it on top chef masters, or hearing the Obamas rave about it.
post #20850 of 25578
Quote:
Originally Posted by itsstillmatt View Post

Hey guys, Rambo went traveling again!

YEAH HE DID!
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