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What did you eat last night for dinner? - Page 1410

post #21136 of 23134
10/15/12 at 4:49pm
Quote:
Originally Posted by itsstillmatt View Post

These all look really, really nice, by the way. Even the skate, which is the least successful looking, is very appetizing.
thanks. They were all really delicious, and the wife basically ate 3 bowls of that soup (the bowls pictured were very small for those worrying).

the skate was supposed to be this from my Saturday morning paper.
http://online.wsj.com/article/SB10000872396390443635404578038973149495566.html?mod=WSJ_LifeStyle_Lifestyle_5


mine suffered from not separating the fillet from the bone. And from consuming a bottle of wine before cooking and plating. Details.
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post #21137 of 23134
10/15/12 at 5:22pm
Skate doesn't have bones. That is actually cartilage which separates the top fillet from the bottom. teacha.gif
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post #21138 of 23134
10/15/12 at 5:54pm
so hard inedible stuff instead of hard inedible stuff like bones.
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post #21139 of 23134
10/15/12 at 5:59pm
Quote:
Originally Posted by mordecai View Post

That stuff was all American Jews moving from Boyle Heights and the East Coast.
i meant extraction, not most recent residence.
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post #21140 of 23134
10/15/12 at 6:08pm
Quote:
Originally Posted by itsstillmatt View Post

See above for soup. For the custard, I sauteed about a quarter pound of bacon with some sweet onions, let them cook down without browning, then I added 1/2 cup of milk and 1/2 cup of cream, let it simmer a minute, then covered with plastic and let it steep for half an hour or so. Then I strained it, put it in the fridge, and when cold I added one extra large egg. Then I strained that into the bottom of soup bowls, covered and cooked in a waterbath in the oven until just set. From there they can sit a bit. The hot soup warms them up.

Thanks. When you say cooked down the bacon and onion without browning... Cook the onions to soft? Temp/time? My skills is teh rusty.
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post #21141 of 23134
10/15/12 at 6:11pm
Quote:
Originally Posted by Cary Grant View Post

Thanks. When you say cooked down the bacon and onion without browning... Cook the onions to soft? Temp/time? My skills is teh rusty.

Cook the bacon in a touch of oil until it gives off fat on medium, then add sliced onions and cook on low for half an hour or so. It doesn't matter if it browns a little, but you want it to kind of cook down and release a lot of flavor which goes into the milk and cream.
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post #21142 of 23134
10/15/12 at 7:04pm
Quote:
They were all really delicious, and the wife basically ate 3 bowls of that soup (the bowls pictured were very small for those worrying).


Bodum espresso or cappuccino cups?
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post #21143 of 23134
10/15/12 at 7:31pm
espresso
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post #21144 of 23134
10/16/12 at 9:44am

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post #21145 of 23134
10/16/12 at 9:56am
If I was walking past the presentation above, I would have a hard time stopping myself from slapping the part hanging over the table and turning the whole slab into a sushi catapult.
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post #21146 of 23134
10/16/12 at 10:07am
i would have a hard time not pointing right at it and making a "sushi cock 'n balls" joke.
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post #21147 of 23134
10/16/12 at 11:04am
Hampton is French right? That California roll is a long way from home...
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post #21148 of 23134
10/16/12 at 11:11am
Quote:
Originally Posted by gomestar View Post

i would have a hard time not pointing right at it and making a "sushi cock 'n balls" joke.

So you're accustomed to rectangular cocks and hot, glowing balls? uhoh.gif
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post #21149 of 23134
10/16/12 at 11:22am
Quote:
Originally Posted by impolyt_one View Post

Hampton is French right? That California roll is a long way from home...

No kuwait/swedish. But have worked in france last year.

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post #21150 of 23134
10/16/12 at 11:24am
I would just move the candles so I don't burn my hands or get the sushi warm.
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