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What did you eat last night for dinner? - Page 1444

post #21646 of 25380
Thanks guys. I thought the goose was good. I imagine we will do it for Christmas in the future as well. That said, I don't prefer it to liberty ducks, and probably not to the grimaud ducks either. Everybody else really loved it, and preferred it to other birds. We served it with chestnuts, cranberry and mashed potatoes, and with port flavored sauce.
post #21647 of 25380
nice christmas goose, matt, but aren't you jewish?

i like that foamy soup or whatever that looks like... looks very delicious as always.
post #21648 of 25380
Jesus Matt, even your scoring looks amazing. Did you rotisserie it for the whole time? Pardon if that's not actually a rotisserie.

What was for dessert?
post #21649 of 25380
gorgeous matt!
we were just three -- three dozen oysters with champagne, dry-aged standing rib roast with brussels sprouts with bacon and walnuts (and a 1981 figeac -- only two more bottles of my daughter's birth year left), and left over holiday goodies -- macarons and bouchons from bouchon.
post #21650 of 25380
because i know there are some other geeks on this board.

that's the temperature curve on the rib roast, as recorded by my favorite new toy,EDINA ALERT the igrill
post #21651 of 25380
post #21652 of 25380
Quote:
Originally Posted by Rambo View Post

Jesus Matt, even your scoring looks amazing. Did you rotisserie it for the whole time? Pardon if that's not actually a rotisserie.
What was for dessert?

Thanks. Yeah, it was cooked on the spit the whole time. It actually cooked pretty quickly.

The dessert was dried figs, dried apricots and prunes soaked in orange and grapefruit juice on top of a cookie crust and pastry cream with a sabayon sauce. Very good. If I spelled it zabaglione it would be foodguy approved.
post #21653 of 25380
Quote:
Originally Posted by foodguy View Post

because i know there are some other geeks on this board.

that's the temperature curve on the rib roast, as recorded by my favorite new toy,EDINA ALERT the igrill

Rambo needs this for when he mass-roasts his skinless chicken breasts or pork shoulders.
post #21654 of 25380
Quote:
Originally Posted by itsstillmatt View Post

Thanks. Yeah, it was cooked on the spit the whole time. It actually cooked pretty quickly.
The dessert was dried figs, dried apricots and prunes soaked in orange and grapefruit juice on top of a cookie crust and pastry cream with a sabayon sauce. Very good. If I spelled it zabaglione it would be foodguy approved.
foodguy appreciates thievery as much as anybody. especially when it's on a dessert like that!
post #21655 of 25380
artichokes with lemon and bay leaves:


potatoes with sage:
post #21656 of 25380
Any proteins?
post #21657 of 25380
Sashimi: Toro, salmon, butterfish, and ocean trout and a few sushi rolls.
post #21658 of 25380
Quote:
Originally Posted by gomestar View Post

artichokes with lemon and bay leaves:

Ahhh, Rome! inlove.gif
post #21659 of 25380
Quote:
Originally Posted by GreenFrog View Post

Any proteins?
nope. Though there was some ciabatta bread. A large chunk of the food I make at home is vegetarian, the other portion is fish, and a small remaining fraction is meat.
Quote:
Originally Posted by HORNS View Post

Ahhh, Rome! inlove.gif
those aren't Jewish Ghetto style artichokes, but still delicious. But now I want that style of artichokes...
post #21660 of 25380
I love artichokes!
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