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What did you eat last night for dinner? - Page 1454

post #21796 of 25546
Quote:
Originally Posted by aravenel View Post


My issue with the word "housemade" is that it no longer means anything.

I get the point... I've always refused to give into "it no longer means anything"... that inevitably leads to all words losing their value.
post #21797 of 25546
Quote:
Originally Posted by Cary Grant View Post

I get the point... I've always refused to give into "it no longer means anything"... that inevitably leads to all words losing their value.

Fair enough.
post #21798 of 25546
Made this for dinner last night at a friend's - the duck was fresh ($10 a piece, I think Pekin, or something similar to Pekin?) and I broke it down, we saved all the legs and carcasses for later. I was a little disappointed the skin didn't render as much fat in the end - what should I have done differently? With cherry tomatoes I did in honey, lime juice, and ginger, and then an mgm/Keller'ish maxim.

post #21799 of 25546
Prick the skin a lot and start it in a cold pan, cook it almost totally on the skin side. Pekin has so much fat, so it never seems to render quite enough. It looks really good, though.
post #21800 of 25546
Does the pricking ony apply to certain breeds? I too made a Pekin a few weeks ago using a Robuchon receipe that called for a spiced honey glaze and no pricking. The skin wasn't at all crispy. Also, is resting birds loosely covered a bad idea?
post #21801 of 25546
Quote:
Originally Posted by itsstillmatt View Post

What is the difference between housemade and homemade? Either way, I make delicious ketchup.

If you're asking seriously, I think the term arose to acknowledge that a restaurant isn't someone's home, but that the item was made on-site.

As for your ketchup, well, I'm happy you're happy. smile.gif
post #21802 of 25546
I think it is a terrible word suited to San Francisco restaurants. And I love Heinz too. And restaurants aren't houses either!
post #21803 of 25546
I don't love it, but (serious question) how would you convey the same concept in a more concise manner?
post #21804 of 25546
Quote:
Originally Posted by sugarbutch View Post

I don't love it, but (serious question) how would you convey the same concept in a more concise manner?

I don't need to know. It is pure marketing bs.
post #21805 of 25546
Just to expand on that, I expect restaurants to do their best, and that means choosing whether to use a prepared product or to make one. I don't need to know if something is local or if it is house made. Not interested in Dom which farm it comes, what it's last meal was, what "chef" has to say about cooking it etc.
post #21806 of 25546
And god damn it, I really don't care about "chef's" concept or where he was when it came to him.
post #21807 of 25546
Quote:
Originally Posted by itsstillmatt View Post

Just to expand on that, I expect restaurants to do their best, and that means choosing whether to use a prepared product or to make one. I don't need to know if something is local or if it is house made. Not interested in Dom which farm it comes, what it's last meal was, what "chef" has to say about cooking it etc.

+1.

There is a great Portlandia sketch about this, where they get the whole life story of their chicken, whether it had any chicken friends, etc. They really nailed it.
Quote:
Originally Posted by itsstillmatt View Post

And god damn it, I really don't care about "chef's" concept or where he was when it came to him.

+1.
post #21808 of 25546
Quote:
Originally Posted by itsstillmatt View Post

I think it is a terrible word suited to San Francisco restaurants. And I love Heinz too. And restaurants aren't houses either!

Quote:
Originally Posted by itsstillmatt View Post

I don't need to know. It is pure marketing bs.

Quote:
Originally Posted by itsstillmatt View Post

Just to expand on that, I expect restaurants to do their best, and that means choosing whether to use a prepared product or to make one. I don't need to know if something is local or if it is house made. Not interested in Dom which farm it comes, what it's last meal was, what "chef" has to say about cooking it etc.

Quote:
Originally Posted by itsstillmatt View Post

And god damn it, I really don't care about "chef's" concept or where he was when it came to him.

I think somebody ran out of black truffles.
post #21809 of 25546
laugh.giflaugh.gif
post #21810 of 25546
Quote:
Originally Posted by mgm9128 View Post

Also, is that chartreuse of pigeon done sous vide?

Quote:
Originally Posted by itsstillmatt View Post

Yes.


Was there foie as well? I had this one a couple of weeks ago. Probably the richest meal of my life. So much butter.

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