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What did you eat last night for dinner? - Page 1442

post #21616 of 23134
12/19/12 at 1:03pm
Quote:
Originally Posted by foodguy View Post

pork fat is one of the great tastes (sorry mordy, matty, other hebrew brethren). it's not as saturated, so it doesn't get rubbery like beef or lamb, and the flavor is a lot more subtle. damn, anyybody got a cure for stomach rumbling?

I just had pork rillette, pork belly, and a chicken liver & pork fat pate for lunch... I *burp* concur.
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post #21617 of 23134
12/19/12 at 1:43pm
i just snacked on a few oz of my roast pork shoulder. Couldn't let you guys have all the fun.
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post #21618 of 23134
12/19/12 at 1:46pm
I ate a grapefruit for lunch.
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post #21619 of 23134
12/19/12 at 1:55pm
i just got back from a lamb sandwich at phillipe, the home of the french dip. there are somethings upon which it is impossible to improve.
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post #21620 of 23134
12/19/12 at 2:08pm
Quote:
Originally Posted by mgm9128 View Post

I ate a grapefruit for lunch.

It was a white grapefruit. I think I prefer these over their ruby red counterpart.
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post #21621 of 23134
12/19/12 at 2:21pm
Quote:
Originally Posted by mgm9128 View Post

It was a white grapefruit. I think I prefer these over their ruby red counterpart.
plebe.
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post #21622 of 23134
12/19/12 at 2:39pm
Quote:
Originally Posted by foodguy View Post

i just got back from a lamb sandwich at phillipe, the home of the french dip. there are somethings upon which it is impossible to improve.

spicy mustard?
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post #21623 of 23134
12/19/12 at 2:41pm
Quote:
Originally Posted by Baron View Post

spicy mustard?
rookie question noob. and pickled egg.
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post #21624 of 23134
12/19/12 at 4:25pm
I made the Jar pot roast recipe along with the potato puree (plus some truffle trimmings I had left over) listed in the LA times. That's another thing that'd be hard to improve.
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post #21625 of 23134
12/19/12 at 4:45pm
Quote:
Originally Posted by shibbel View Post

I made the Jar pot roast recipe along with the potato puree (plus some truffle trimmings I had left over) listed in the LA times. That's another thing that'd be hard to improve.
icon_gu_b_slayer[1].gif
take that edina!
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post #21626 of 23134
12/20/12 at 11:59am
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post #21627 of 23134
12/20/12 at 2:36pm

ris de veau braisée à la financière, cannelloni de ricotta à la sauge
Edited by ehkay - 12/20/12 at 3:06pm
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post #21628 of 23134
12/20/12 at 4:02pm
Yum.
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post #21629 of 23134
12/20/12 at 4:13pm

A King Kong roll. Not sure if sushi is "standardized" but it was a spicy tuna roll covered in more tuna (non-spicy) and some super spicy hot sauce. Ended up being a little more spice than I was prepared for, but really dang good nonetheless.
 

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post #21630 of 23134
12/20/12 at 4:37pm
Quote:
Originally Posted by ehkay View Post


ris de veau braisée à la financière, cannelloni de ricotta à la sauge

By the way, is that plate 2011?
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