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What did you eat last night for dinner? - Page 1448

post #21706 of 25376
Chicken a l'orange. Oh chicken skin, how have I missed thee?
post #21707 of 25376


Sardines on some toasted and buttered homemade beer bread.
post #21708 of 25376
eggs:


potatoes:
post #21709 of 25376
Paella!
post #21710 of 25376
Gome, looks good but your lens has some sort of black stuff stuck to it.
post #21711 of 25376
i used a Windows phone
post #21712 of 25376
Quote:
Originally Posted by mgm9128 View Post

Paella!

I bought some mussels at the Wegmans for exactly this purpose tonight.
post #21713 of 25376
Hare leg braised in port wine/thyme sauce. Mabye a couple minutes less braising -- not much collagene so it doesn't need much time. Very tasty though, by far more interesting than rabbit. wink.gif

post #21714 of 25376
That looks good. Hare is very delicious. Did you buy it whole?
post #21715 of 25376
Quote:
Originally Posted by itsstillmatt View Post

It's really good if you put it between two cast iron pans. Makes it nice and crisp. No joke. It's a riff on the Italian chicken cooked under a brick.

Do you preheat both pans in the oven?
post #21716 of 25376
Quote:
Originally Posted by Piobaire View Post

Do you preheat both pans in the oven?

You don't need to. It will get hot quickly. Put a piece of foil between the top pan and the chicken to make sure there are no sticking problems.
post #21717 of 25376
Quote:
Originally Posted by mgm9128 View Post

That looks good. Hare is very delicious. Did you buy it whole?
Nope, bought two legs from some French producer marinated in red wine. Hardly available here in Hamburg but will look out for a whole fresh one. It really is delicious.
post #21718 of 25376
I find hare legs need longer braising than any other meat I eat, but I am glad you liked yours.
post #21719 of 25376
Hm... I've used a recipe from D'Artagnan that called for a braise of one hour (but they counted for legs of approx. 250g, mine were 350g). Others called for a similar time. I've braised it for 1.5 hours and thought it could have used a little fewer time. But I trust you more than D'Artagnan or random online blogs so I'll try a longer braise since I may very well have judged it wrongly. Hare legs have very few fat, lots of muscle and likely quite a few senews which should take some time to transform to gelatine, so your opinion makes more sense.
How long would you roughly braise it? I could easily pierce it with a pointy knife (and remove it without pressure).
post #21720 of 25376

Wow you guys are eating some delicious foods.  I had some Indian takeout last night, chicken curry and naan.  It was yummy.
 

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