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What did you eat last night for dinner? - Page 1421

post #21301 of 26989
Baby turnips cooked with chicken juices

Wavreumont, Affine Chablis, Bleu de Termignon
post #21302 of 26989
could you post a recipe of the turnip and chicken juices? i know you mentioned the ingredients in the random food questions thread but not sure of proportions and methods
post #21303 of 26989
Originally Posted by indesertum View Post

could you post a recipe of the turnip and chicken juices? i know you mentioned the ingredients in the random food questions thread but not sure of proportions and methods

Sure. This is different from what I described in that thread. Basically, peel and wash a bunch of turnips. Toss them with a teaspoon or two of powdered sugar and a few pinches of salt and let sit for 15 minutes. Melt 2 tablespoons of butter in a saute pan over medium heat, add the turnips and cook for 5 minutes, until slightly golden. Add equal parts chicken stock and the juices from a roasted chicken, about 1/2 cup total, cover, and continue to cook over medium heat for 5 minutes. Uncover, add another 1/2 cup of stock and jus, and cook for an additional 5 minutes, until the turnips can be easily pierced with a fork. Season, and finish with chopped parsley.
post #21304 of 26989
How does the Wavreumont taste?
post #21305 of 26989
Sharp, grassy, with a pleasant creamy texture. Nice cheese.
post #21306 of 26989
Have you had Père Joseph? Is it similar? I kind of liked that one even if it's not too complex.
post #21307 of 26989
I'm not sure, but it's possible. The Wavreumont is actually quite mild, and I think it is nice paired with a few stinkier cheeses.
post #21308 of 26989
I'll look out for it. Should find it someday.
post #21309 of 26989
tarte flambée/Flammkuchen
Flour, water, olive oil, crème épaisse, oninons, bacon, salt, pepper, nutmeg.

Edited by Louis XIV - 11/17/12 at 10:52am
post #21310 of 26989
Recent trip to Noma, the world's best restaurant. I will say straight off the bat, it wasn't as good as The Fat Duck, while I appreciate that the two are doing two different things, I felt The Fat Duck had a lot more variation in their dishes and their "dessert menu" was a lot more satisfying.

However, I do appreciate the philosophy of Noma, to use local ingredients some of which they go out and forage at 6am in the morning, so everything on the menu is as fresh as can be. They also try not to let anything go to waste and utilise everything. It was an awesome experience and I'm very glad I made the effort to go. The kitchen tour at the end was a nice treat, they have 3 kitchens (and an outside grill), one of which doubles up as a staff canteen and an "experimental kitchen", whereby 2 chefs supervised by Rene try and create 3-4 new dishes a month. Not all get put on the menu and in some instances all are rejected. Had the pleasure of briefly meeting Rene afterwards who is an incredibly humble man from speaking to him - heck he even greeted us when we walked in and took our jackets off us.

20 course taster menu, the first half were 10 "quick fire" starter courses, just one after the other brought out by the chefs who prepared them. The second half were 10 main courses where I had the "juice pairing menu", included desserts and fortunately a Birthday cake especially made for the missus.

Noma IPA, brewed in Northern Copenhagen, joked with the waitress asking if it's Carlsberg, but she assured us it wasn't. Very very light, almost comparable to Tsing Tao.

Malt flatbread and juniper

Moss and cep

Crispy pork skin and black currant


Blue mussel and celery (bottom part was edible)

Potato and duck liver



Cheese cookie, rocket and stems



Live (and still jumping) shrimp and butter

Dried carrot and sorrel

Frozen cod liver and caramelized milk


Pickled and smoked quails egg

Radish, soil (maize) and grass



Sorrel leaf and cricket paste


Leek and cod roe

In house baked sourdough bread with unchurned butter spread and pork fat

Fresh milk curd and blueberry preserves

Brown crab, egg yolk and herbs

Dried scallops and beech nuts with biodynamic grains and watercress

Beets and plums


Oyster from Limfjorden with gooseberry and buttermilk

Cauliflower and pine with cream and horseradish

Pike perch and cabbages with verbena and dill


Wild duck and pear with kale and beech leaves

Gammel Dansk (chef described it as a Jägermeister dessert)

Potatoes and plums


Caramel yeast


The Birthday cake

Beetroot and liquorice sweets

Walnuts and berries

and a few snaps from the kitchen tour... didn't go snap happy as I felt a little sheepish taking them in the first place


Kitchen 1 with a "hot" and "cold" side

Kitchen 2 where most of the interns work on the preparation of the ingredients used

Kitchen 3 (Staff canteen/experimental kitchen)

Outside grill

While in København, we did sample a couple of other local traditional Danish food...

Aamanns for their Danish smørrebrøds!



and probably the most expensive McDonalds meal I've ever had to date...

Big N' Tasty, which was actually very tasty.
post #21311 of 26989
I cannot say that any of that food looks particularly appetizing, although it may have tasted great.
post #21312 of 26989
Speechless, thanks for sharing
post #21313 of 26989
Wild black sea bass with toasty sesame and hydroponic garlic chives
post #21314 of 26989
Originally Posted by rirawin View Post

Recent trip to Noma, the world's best restaurant. [...] it wasn't as good as The Fat Duck.
Thanks for the pics! But your first two sentences already seemed odd. I have to say that I was a litlte "grounded" after I've beeen to Bras. I was more inexperienced back then than I'm now (although I'm still inexperienced, obviously), but Bras lacks most of the "show-aspects" of plating, which I found a little unfortunate back then but don't mind it at all now. I have to admit that by now I prefer most of the platings from Bras to the dishes I see here from "big restaurants". I'd much rather revisit Bras than have a try at Noma, to be honest. And yeah, the Fat Duck dishes posted here looked more appetizing, imo.

Anyway, seems like you had a great time, which is all that matters! Belated best wishes to your missus.
post #21315 of 26989
Cassoulet last night: duck confit, bacon and kielbasa. Wish I could say I made it but was at a bistro in Brooklyn.

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