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What did you eat last night for dinner? - Page 1428

post #21406 of 25347
i went to st john last summer, very delicious meal i had there !

lunch


magical worms -> golden dust

bon appétit à moi !


edit: am juicing like a maniac too
graphic!!! (Click to show)

Edited by the shah - 11/27/12 at 10:27am
post #21407 of 25347
Quote:
Originally Posted by fuji View Post

What do I do with the foil? Saw some recipes, which called for wrapping one in foil, does it just make it more moist?
Made stock out of the carcass, friend said it was disgusting I was making soup out of bones and that no one does that in England. Is this real life?

Your friend is a liar... eh.gif

When roasting, I use a baking tray and cover in foil, shiny side facing inwards and wrap/fold it tightly around the baking tray edges, this is to keep the moisture in. Also drizzle some olive oil on those spuds, they look a little dry ! and season with pepper.

Additionally, after roasting any meat it is very important that you leave it to rest, some chefs would say if you've roasted it for 2 hours, you should let it rest for 2 hours... but at least 30 minutes is a good start. That way it'll be more tender and juicy when you cut it.
Edited by rirawin - 11/29/12 at 2:02pm
post #21408 of 25347
Scallops with linguini and white truffle

Sweetbreads with risotto and white truffle
post #21409 of 25347
cool plating on the linguini. did you pre shape the discs or mold them once it was cooked?
post #21410 of 25347
Quote:
Originally Posted by Rambo View Post

cool plating on the linguini. did you pre shape the discs or mold them once it was cooked?

Yeah, it's neat. You boil the linguini, drain, rinse, then wrap. You keep them on a plate wrapped in plastic, reheat, then glaze with reduced scallop stock.
post #21411 of 25347
Quote:
Originally Posted by mgm9128 View Post

Scallops with linguini and white truffle

Sweetbreads with risotto and white truffle

Both of these look a little like anatomy class, but sounds like delicious combos.
post #21412 of 25347
Yes, those flavors work very well together. I think I liked the scallops with them best, though the sweetbreads were certainly nice too. I also made some with eggs, bacon and a chicken liver custard, and that was very nice as well.

White truffles are delicious, but I think I agree with Matt about favoring black.
post #21413 of 25347
what did matt say about flavoring black?
post #21414 of 25347
Quote:
Originally Posted by gomestar View Post

what did matt say about flavoring black?
in before "once you've gone black ...."
post #21415 of 25347
"... you save quite a bit of money over the white counterpart"?
post #21416 of 25347
personally, i come down much more on the side of white. and i am very excited to be attending Valentino's barolo and white truffle dinner Tuesday night.
post #21417 of 25347
that's right. White. Pure.




Anyways, I'm very jealous over your dinner. I might do a white truffle blowout with Manton this year, but we'll see.
post #21418 of 25347
i'm really looking forward to it. piero selvaggio has one of the great wine lists, particularly Italian, in the US. and i'll be eating with darrell corti.
post #21419 of 25347
I believe the last several posts might all be code for either porn or gay swinging. I am the confused.
post #21420 of 25347
Quote:
Originally Posted by Cary Grant View Post

I believe the last several posts might all be code for either porn or gay swinging. I am the confused.

join the club buddy
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