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What did you eat last night for dinner? - Page 1406

post #21076 of 25839
Quote:
Originally Posted by ter1413 View Post

and what was for dinner??

Your mom. In four courses.
post #21077 of 25839
Quote:
Originally Posted by mgm9128 View Post

You're just jealous of his superior pizza crust...

...and dashing jawline.

Is that his mother he seems to be living with?
post #21078 of 25839
Would you prefer if she was his wife?
post #21079 of 25839
Quote:
Originally Posted by b1os View Post

Would you prefer if she was his wife?

It would add another dimension.
post #21080 of 25839
One of my closest, rowdiest friends rolled up into town and led me into temptation. Bad knockoff poutine, chicken wings, Gruet sparkling, legendary drunken undergrad burger joint (at normal supper time, sans drunken undergrads), cheese plate, cheap NV champers, Foris red blend from Oregon, pretty lousy Cremant, Rioja, Jumilla. About half of the evening in the company of an author of a best-selling novel whom we had thought, back in the day, was just a goofy MFA student.
post #21081 of 25839
Fricassée de lièvre
post #21082 of 25839
Pigs' feet on toast:


Consomme julienne:


Beet and blackberry:


Also, Hare a la Royale, which is a bit too next level for the likes of this thread*.


*translation - looks like poop on plate, tastes like heaven on earth.
post #21083 of 25839
beets were just oven roasted in oil and salt?
post #21084 of 25839
Quote:
Originally Posted by itsstillmatt View Post

Also, Hare a la Royale, which is a bit too next level for the likes of this thread*.
*translation - looks like poop on plate, tastes like heaven on earth.

Being a pleb, I had to Google this. Sounds amazing. Does it take all day to prepare?
post #21085 of 25839
Matt - did you not peel the beet? Do you eat the skin?

I had one recently at a restaurant with skin on - I've never eaten it before, but there is no reason to believe it's different from a potato skin, I suppose.
post #21086 of 25839
.
post #21087 of 25839
Quote:
Originally Posted by erictheobscure View Post

Being a pleb, I had to Google this. Sounds amazing. Does it take all day to prepare?

It is a dish that, to me, is the great glory of French country cuisine. That is controversial, though. There are two versions. The first is named after Senateur Couteaux, who hunted a hare near Poitiers and cooked it into a compote, basically a mush, in red wine thickened with the blood of the hare. The second is named after Ali Bab, who wasn't Arab but his nom de plume was. His version is more refined, a hare boned out, stuffed with foie gras and sliced. I prefer, and make, the first. It is my favorite dish in the world.

Here is the difference, not my pics:

Ali Bab -



Senateur -



Quote:
Originally Posted by ChicagoRon View Post

Matt - did you not peel the beet? Do you eat the skin?
I had one recently at a restaurant with skin on - I've never eaten it before, but there is no reason to believe it's different from a potato skin, I suppose.

I roasted it in a salt crust, so I left the skin on because it seasoned the beet. I think they taste better than potato skin, but not as good as potato skins, which are a guilty pleasure of mine.
post #21088 of 25839
The Senateur version looks more appealing to me (although that might be because it has a passing resemblance to the Korean moonpies of my youth). Sounds like a dish that's right up my alley--I love blood and liver. But one glance at a recipe I found online (one that calls for "torn ears" on the hare and directs the cook to "paunch the hare") made me quickly realize that I'd be completely incapable of making this even if I were feeling particularly adventurous.
post #21089 of 25839
post #21090 of 25839
I only use salt and beets I cook them for 1.25 hours at 375. Then rest for half an hour or so.
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