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What did you eat last night for dinner? - Page 1411

post #21151 of 25563
I'll be in Hamburg at the end of the month and I'm very much looking forward to have some sashimi at Matsumi. smile.gif
post #21152 of 25563
Quote:
Originally Posted by b1os View Post

I'll be in Hamburg at the end of the month and I'm very much looking forward to have some sashimi at Matsumi. smile.gif

Lucky man!

post #21153 of 25563
Quote:
Originally Posted by Piobaire View Post

I would just move the candles so I don't burn my hands or get the sushi warm.

Looking at it, one knows the sushi is not going to be the right temperature to begin with, so the candles probably don't matter in the grand scheme of things.
post #21154 of 25563
A simple Biolek dish.

Sear chicken breasts. Remove from pan. Add garlic, tomato paste, butter, some olive oil. Then some vermouth, reduce. Add tomatoes, some herbs (Provençale). Add cayenne pepper. I also added some ras el-hanout. Simmer. Add chicken breasts. Simmer until done. Add a good amount of cream and crème fraîche.
Pretty simple but very tasty (one reason is the good amount of fat smile.gif).
post #21155 of 25563
impolyt, do the restaurants "Minaguchi-ya" in Okitsu (Google doesn't bring up a lot) and "Suehiro" in Tokyo (chain?) mean anything to you?
post #21156 of 25563
Never heard of the first but the second is pretty famous.
post #21157 of 25563
Thanks. (just wondering because that's where the guy from the Jap. restaurant in Hamburg learned) 5 years at the former restaurant and the rest at the latter, including a fugu license (although they don't sell fugu in Germany).
Edited by b1os - 10/16/12 at 10:06pm
post #21158 of 25563
Quote:
Originally Posted by ehkay View Post

ajvko.jpg

is yours mostly in spanish too? i think the link you posted was the spanish english one

i asked amazon for a refund for accidental order and they gave me the book for free. great customer service
post #21159 of 25563
Quote:
Originally Posted by indesertum View Post

Quote:
Originally Posted by ehkay View Post

ajvko.jpg

is yours mostly in spanish too? i think the link you posted was the spanish english one

i asked amazon for a refund for accidental order and they gave me the book for free. great customer service

Yea the main portion is in spanish and then it's translated in smaller text in english.
post #21160 of 25563
Quote:
Originally Posted by ehkay View Post

Yea the main portion is in spanish and then it's translated in smaller text in english.

yeah i foudn the recipes in the back. i think my csa is dropping off beets tomorrow. can't wait

(would turnips work as well??)
post #21161 of 25563
Quote:
Originally Posted by indesertum View Post

yeah i foudn the recipes in the back. i think my csa is dropping off beets tomorrow. can't wait
(would turnips work as well??)

Yeah, various roots work but it is probably most successful with beets.
post #21162 of 25563
Last night I threw together a little greek salad that was pretty delicious.

Combine 2T fresh lemon juice, 2T olive oil, 1/2 small, thinly sliced red onion, s+p, mix and let sit while you cut the rest of the ingredients.

1 diced red pepper, 3 persian cucumbers cut into small quarter-rounds, a bunch of marinated artichoke hearts, a bunch of black olives, pitted and roughly chopped, a bunch of chopped parsley, a bunch of crumbled feta, and a lot of cherry tomatoes with the larger ones halved. Add a can of chickpeas and the dressing and red onions and stir thoroughly.
Edited by mordecai - 10/17/12 at 3:34pm
post #21163 of 25563
I'd do a turnip lower and slower than 150c maybe. This guy told me something like 90c for 4 hrs. Turnips seem more juicy than beets
post #21164 of 25563
Turnips are nice simmered in chicken stock with orange peel and butter. Finish with fleur de sel, rosemary and some of the cooked zests, finely chopped.
post #21165 of 25563

Mongolian wok, that I very much liked! You pick everything cold what you like beef, vegetables and so on with some sauce and he cooks it up for you right away.

 

 

 

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