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What did you eat last night for dinner? - Page 1430

post #21436 of 25857
Quote:
Originally Posted by b1os View Post

I don't know whether I'm in a real position to judge you, Max, but I totally agree with Russ and mordecai about your progress. You really worked on it. Ignore the hate, keep it up! You're doing a great job!
Sadly, I don't have much to post these days. Mostly it's just comfort food, which is good, but not picture-worthy. Like what I've already posted about, sauté some onions, add cubed chicken breast, add green curry, sear a little, add water, broccoli and yellow/red paprika, steam a little, add crème fraîche, finish, done. Simple yet tasty comfort food.

Well, thank you Nick.

I have missed seeing pictures of your food. I do wish more people would share photos of their dinners, whatever they may be, so it's not just me posting again and again, which gets boring. Especially with Matt MIA. Has he been on a water fast or something?
post #21437 of 25857
he's around.


My last 5 dinners have been thanks to Seamless, and the subtle glow from computer monitors is never appealing.
post #21438 of 25857
I've been playing with some new toys which are making me happy, but I actually made one of the same things as mm tonight.

oysters with beef consomme and chorizo:



the ubiquitous (and delicious) scallops steamed with foie gras and brioche:



lobster sausage, sauce americaine:



and I agree with all of the compliments directed towards mm.
Edited by itsstillmatt - 11/30/12 at 8:51pm
post #21439 of 25857
Matt - in the oyster dish, what are the little orange/red strips under the oysters?
post #21440 of 25857
Beef consommé.
post #21441 of 25857
Rambo is winning the war against esoteric knowledge for the culinary laity. Labels are no longer sufficient. Soon we will demand diagrams with arrows clearly marking the components of each dish.
post #21442 of 25857
Quote:
Originally Posted by itsstillmatt View Post




Interested to hear how you liked that oyster dish. Also, how is the sausage done?
post #21443 of 25857
Quote:
Originally Posted by itsstillmatt View Post

Beef consommé.

really? it looks solid in the pic. like a fruit rollup piece. how'd you get it that way?
Quote:
Originally Posted by erictheobscure View Post

Rambo is winning the war against esoteric knowledge for the culinary laity. Labels are no longer sufficient. Soon we will demand diagrams with arrows clearly marking the components of each dish.

someone needs to get Furo in here so we can have proper graphs about everything.
post #21444 of 25857
You add gelatin (or agar maybe, can't remember off hand), pour it into a sheet pan, let it set in the fridge, then cut.
post #21445 of 25857
Quote:
Originally Posted by mgm9128 View Post

Interested to hear how you liked that oyster dish. Also, how is the sausage done?

I thought the oyster dish was great. For the sausage, you make a fish mousseline, fold in diced lobster, pistachios and tarragon, then wrap it in plastic wrap and steam. You could use a casing, but I think it would be much worse that way.
post #21446 of 25857
Quote:
Originally Posted by mgm9128 View Post

You add gelatin (or agar maybe, can't remember off hand), pour it into a sheet pan, let it set in the fridge, then cut.

fascinating. is there any sort of flavor benefit to doing it this way as opposed to just pouring the liquid on the plate? i understand its mostly for presentation.
post #21447 of 25857
yes.
post #21448 of 25857
I put some home made veal brauts in a slow cooker with onions and sauerkraut and a can of beer. I then left for several hours and came home to a great meal.
post #21449 of 25857
Quote:
Originally Posted by itsstillmatt View Post

I've been playing with some new toys which are making me happy,

The meat-spinner? Or newer?
post #21450 of 25857
We did a little more work in the kitchen since we had to install some extra ventilation and the walls were open.
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