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What did you eat last night for dinner? - Page 1399

post #20971 of 25765
Quote:
Originally Posted by edmorel View Post

is this the next level up from SF shoe circles, SF members getting together to cook for each other lookaround.gif

gonna pop some serious wine, so the food is obligatory.
post #20972 of 25765
-_- nvm.,


i'm so awkward
Edited by indesertum - 10/3/12 at 1:33pm
post #20973 of 25765
Didnt see this thread yet, pitty because I eat a lot.



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post #20974 of 25765
really lovely. which restaurant?
post #20975 of 25765

*Mind Blown*

post #20976 of 25765
Black bass with fennel, sea urchin, and foie gras
post #20977 of 25765
Tweezers? smile.gif

Anyway, looks good and sounds interesting!
post #20978 of 25765
Quote:
Originally Posted by b1os View Post

Tweezers? smile.gif
Anyway, looks good and sounds interesting!

Yes, purple colored ones. Thank you.
post #20979 of 25765
Pigeon, chartreuse of vegetables and foie gras

Pommes gaufrettes
post #20980 of 25765
Have you carved the pommes gaufrettes yourself or did you use some machine? tongue.gif Looks nice, could maybe use 20% more browning or so, but that's just my taste. If they were crispy it's fine (edit: actually, they look quite nice with that golden color).
Have you used Chartreuse in your chratreuse?
The pigeon looks nice.

I've had shakshuka today. No pic, maybe tomorrow. Didn't get the egg to cook well. Still struggling with the "non-built in" induction cookthingy.
post #20981 of 25765
Thanks. I used a mandoline for the potatoes, and they are usually served blonde. The chartreuse are just batonnets of carrot, turnip, green beans and asparagus, with an herb butter spread over and a piece of foie gras on top. The sauce with this was the best I've ever had/made. It's made with cognac, truffle juice, pigeon jus, crushed pigeon liver, heart and foie gras. Tasted like a rich stew.
post #20982 of 25765
Quote:
Originally Posted by mgm9128 View Post

It's made with cognac, truffle juice, pigeon jus, crushed pigeon liver, heart and foie gras.
Well, that sounds awesome indeed!
Quote:
Originally Posted by mgm9128 View Post

The chartreuse are just batonnets of carrot, turnip, green beans and asparagus, with an herb butter spread over and a piece of foie gras on top.
Ok (seen your picture in mise en place porn thread after posting), I was just wondering because of



If you haven't tried it, you should, if you like herbal liquor. Awesome. Also the Chartreuse élixir,



(2cl with a dash of simple syrup (2:1 sugar:water) and one big ice cube. Awesome! smile.gif)

How come it's called chartreuse? Because it resembles the color of Chratreuse (the liquor)? I don't know any other meaning of the word.
post #20983 of 25765
I guess when something is wrapped in cabbage it is called that. Not sure why.

I had a bad experience with chartreuse, the liquor.
post #20984 of 25765
Quote:
Originally Posted by mgm9128 View Post

I had a bad experience with chartreuse, the liquor.
Everyone deserves a second chance. That also counts for evertything.
post #20985 of 25765
Cheap and fast yet tasty students food, gnocchi with a ratatouille made of zucchini, tomato, eggplant and onion.
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