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post #20986 of 22979

10/6/12 at 11:21am

Teger

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my 'cheap and fast' students food is a burger or like.. ramen. wtf!

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post #20987 of 22979

10/6/12 at 11:27am

Louis XIV

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I ate plenty of processed food when I was in school, I now try to eat as little of it as possible.
Gnocchi and ratatouille takes ~10 mins preperation so it's my way of fastfood.
Of course I do eat a burger now and again, but you have to take into consideration that I am European so the only choice I have is between McD and BK which both aren't exactly tasty.
If going for fastfood I normally prefer pizza, thai, well made lamb kebab/lahmacun or pide over burgers.

post #20988 of 22979

10/6/12 at 12:00pm

b1os

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Do you cook the veggies seperately?

post #20989 of 22979

10/6/12 at 12:11pm

Louis XIV

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No.
I slice all the raw vegies into chunky pieces and first put the zucchini in a pan with a lot of olive oil, after five minutes I add eggplant and onion, another three minutes later I add the tomato.
Normally I'd add pepper as well and put it into the pan first with the zucchini but today the supermarket didn't offer fresh ones.

post #20990 of 22979

10/6/12 at 12:36pm

b1os

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You should try sometime. For example this, when you have some more time to spare. It's fantastic. The tomatoes play a big role, so only make it when you can get ripe ones.:

Quote:

4 personnes

Ingrédients

- 4 tomates (noire, jaune, rouge, orange)
- 1 grosse aubergine
- 1 gros oignon de Roscoff
- 1 tête d'ail nouveau
- 100 gr de beurre salé
- les feuilles d'1/2 botte de basilic
- 2 belles courgettes
- 2 poivrons (1 rouge, 1 vert)
- sauce soja ou fleur de sel
- huile d'olive

Réalisation

A feu doux dans un grand sautoir, faire dorer l'oignon ciselé avec les deux tiers du beurre salé. Ajouter la moitié des tomates en quartiers, les gousses d'ail épluchées et écrasées et une courgette coupée en grosse frites. Laisser compoter la ratatouille, surtout sans mélanger : elle gardera ainsi ses belles couleurs potagères. Compter 40 min de cuisson en prenant en référence l'eau végétale de la tomate : elle doit être réduite dans le fond du sautoir. Pendant ce temps, faire cloquer les poivrons au gril pour les débarasser de leur peau et les ajouter aussitôt en lanières à la ratatouille. Brûler ensuite à la flamme la peau de l'aubergine pendant 15 à 20 min en la retournant sans cesse : le but est de lui donner une saveur fumée. La laisser tiédir ensuite 30 min sur assiette.
Il faut maintenant confectionner la recette crue : dans un saladier, réunir le reste de tomates et de courgettes coupées en fines rouelles et les feuilles de basilic. Assaisonner à l'huile d'olive et à la sauce soja et réserver à température ambiante. Ensuite, débarasser l'aubergine de sa peau brûlée et récupérer soigneusement sa pulple couleur ivoire. Dans le reste du beurre salé, la faire poêler et dorer. Assaisonner la ratatouille à la sauce soja et la servir brûlante sur assiette chaude avec la pulpe d'aubergine fumante parsemée de fleur de sel. Puis contraster avec la salade crue en jouant sur la fourchette avec le chaud et le froid.
*Cette recette est extraite de collages et recettes, Alain Passard, éditions Alternatives.

post #20991 of 22979

10/6/12 at 12:49pm

Louis XIV

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I'll sure try, thanks a lot for sharing

post #20992 of 22979

10/6/12 at 1:30pm

Piobaire
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Had a pretty tasty sandwich for dinner at happy hour last night. The bread was a really nice, thick cut marble rye. The fixing were braised and shredded oxtail, a little house made sauerkraut, some sauteed pappadews and a house made dressing. It was their take on a Reuben and it was exceedingly delicious. Paired it with half a dozen $4 vodka martinis

post #20993 of 22979

10/7/12 at 10:59am

Cravate_Noire

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I dont cook, so I am dependant

post #20994 of 22979

10/7/12 at 11:02am

Cravate_Noire

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Pics from Italy were better because of natural light when eating outside, even in the evening (food is somewhat sensitive to lighting when using a telephone camera)

post #20995 of 22979

10/7/12 at 11:03am

Cravate_Noire

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same here...

post #20996 of 22979

10/7/12 at 1:52pm

b1os

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Shakshuka from Jerusalem. Not an eye pleaser, but tasty it is. Cooked it with a lid this time. Overcooked the egg again, damnit. Next time I know how to... stupid pulsing induction stove.
Overall I think I prefer the version from Plenty. Good nonetheless!

post #20997 of 22979

10/7/12 at 2:05pm

Louis XIV

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I think this would look better in a soup plate.

Cravate, what's the first drink/dessert?
Looks like jello with a vanilla foam

post #20998 of 22979

10/7/12 at 2:19pm

Cravate_Noire

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Quote:

Originally Posted by Louis XIV

I think this would look better in a soup plate.

Cravate, what's the first drink/dessert?
Looks like jello with a vanilla foam

It is some hibiscus flower based amouse bouche, it's from claude bosis corresponmdently named restauant in london, dont remember what was else there except the hibiscus, texture was similar to the usual foie gras cappucino amouse bouche thingies you often get.

post #20999 of 22979

10/7/12 at 2:31pm

Louis XIV

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Thanks for the answer.
I can't afford dining at places as exclusive as you do but this appetizer as well as most of your pictures sure look very interesting and delicious.
What is it though that all you guys seem to eat foie gras on a day to day basis?

post #21000 of 22979

10/7/12 at 2:39pm