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What did you eat last night for dinner? - Page 1431

post #21451 of 25281
Quote:
Originally Posted by Piobaire View Post

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.

This inspired me to pull out the slow-cooker tonight. I've been wanting to use it since the weather turned and can never get my shit together well enough before I leave for the gym/work in the morning.
post #21452 of 25281
post #21453 of 25281
Quote:
Originally Posted by Rambo View Post

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.

I've done it by pouring the liquid onto the plate itself, then sticking it in the fridge and letting it set that way. It was for a white wine/mackerel jelly, with mackerel and seaweed wrapped carrots. In this case, it was nice for when you are eating the carrot, you got a bit of the jelly with each bite.
post #21454 of 25281
salad


radishes with butter


tuna tartare
post #21455 of 25281
Sweetbreads scaled with chestnuts, fregola sarda and white truffle
post #21456 of 25281
this is a good page
post #21457 of 25281
Quote:
Originally Posted by mgm9128 View Post

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?

I will begin posting my roast chickens and other attempts at cooking for under $7, which im sure everyone is very interested in when my food poisoning from my last roast chicken wears off. Forgot to adjust cooking time from going from a 1.8kg chicken to a 2.5kg chicken, feels bad man.
post #21458 of 25281
I roasted a chicken last night, two very small ones rather. Putting a very thin even dusting of corn starch on the skin before roasting makes the skin incredible. Try it and see.
post #21459 of 25281
Baked a spaghetti squash I had halved and coated with grape seed oil and S&P until tender. Scooped it out, fluffed with a fork to make it look like spaghetti, put some butter and grated some Parm Reg. over it. A little different pace and it was okay.
post #21460 of 25281
Quote:
Originally Posted by Piobaire View Post

Baked a spaghetti squash I had halved and coated with grape seed oil and S&P until tender. Scooped it out, fluffed with a fork to make it look like spaghetti, put some butter and grated some Parm Reg. over it. A little different pace and it was okay.
spaghetti squash is usually just OK. the trick is that it takes a shit-ton of fat to make it taste like anything.
also, mgm, thanks for the new sig!
post #21461 of 25281
I've had way too many bacos and way too much sushi this weekend.
post #21462 of 25281
bacos and sushi are like at the opposite ends of the density scale. unfortunately, one does not balance out the other.
post #21463 of 25281
Quote:
Originally Posted by mordecai View Post

I've had way too many bacos and way too much sushi this weekend.

I thought they were mutually exclusive... like a person who eats Bacos does not strike me as one to eat sushi and vice versa. Oh well... I did have sushi as well last night and this weekend but I unfortunately have never been sushi-sated enough to ever claim that I've had too much. Going to have another couple pieces after this very post! nod[1].gif
post #21464 of 25281
Foodguy, have you been to Asanebo?
post #21465 of 25281
???

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