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What did you eat last night for dinner? - Page 1434

post #21496 of 24802
No, it was in anticipation.
post #21497 of 24802
Ha. I can't believe I got the shipment notice without a single message backing up the release date.
post #21498 of 24802
Hai gaiz, can I play too? What book is this?
post #21499 of 24802
FWIW, I think they braise the sweetbreads in that dish, but I prefer them crispy on the outside.
post #21500 of 24802
Quote:
Originally Posted by shibbel View Post

Hai gaiz, can I play too? What book is this?

LOL. I was just thinking I should footnote this.
Ambroisie.

http://www.ambroisie-paris.com/common/uploads/produits/produit-moment-1-extrait.pdf

Speaking of sweetbreads, where does one buy blond tabacco leaves? shibbelert
post #21501 of 24802
Quote:
Originally Posted by ehkay View Post

LOL. I was just thinking I should footnote this.
Ambroisie.
http://www.ambroisie-paris.com/common/uploads/produits/produit-moment-1-extrait.pdf
Speaking of sweetbreads, where does one buy blond tabacco leaves? shibbelert

So, on the upside, very few ingredients. On the downside, 300 g of truffles and 250 g of caviar! Maybe that is why things taste so good there.

There is a guy who sells tobacco leaves at the markets here, but other than that, no clue.
post #21502 of 24802
Quote:
Originally Posted by itsstillmatt View Post

Quote:
Originally Posted by ehkay View Post

LOL. I was just thinking I should footnote this.
Ambroisie.
http://www.ambroisie-paris.com/common/uploads/produits/produit-moment-1-extrait.pdf
Speaking of sweetbreads, where does one buy blond tabacco leaves? shibbelert

So, on the upside, very few ingredients. On the downside, 300 g of truffles and 250 g of caviar! Maybe that is why things taste so good there.

There is a guy who sells tobacco leaves at the markets here, but other than that, no clue.

Judging from the picture of the oysters, they're not so great at math--so you might only need (5/6)*250 g of caviar. And I'm not sure how you could portion 2 chickens to serve 6.
post #21503 of 24802
Quote:
Originally Posted by mgm9128 View Post

I really could have used those porcini this week. Which part of the country are you in?

 

Napa, Ca. Porcinis have been on fire with the last couple rain systems we had move through. 

post #21504 of 24802

This looks really amazing.

Quote:
Originally Posted by itsstillmatt View Post

Black cod with miso, spinach with lime and ginger:

Sweetbread grenobloise:

Beet:
post #21505 of 24802
Makis de langoustine, foie gras cube, bouillon with lemongrass and ginger


Langoustine cannelloni, shellfish nage, black truffle

Langoustine ravioli, sauce foie gras, black truffle
post #21506 of 24802
Awesome.
post #21507 of 24802
Quote:
Originally Posted by mgm9128 View Post

 

I'm completely stuffed, yet I want to devour these right now. Well done.

post #21508 of 24802
Quote:
Originally Posted by Napaduck View Post

I'm completely stuffed, yet I want to devour these right now. Well done.

Thanks.
post #21509 of 24802


post #21510 of 24802
Those look delicious, boo.
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