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What did you eat last night for dinner? - Page 1466

post #21976 of 25857
Quote:
Originally Posted by gdl203 View Post

Really excellent. She worked hard on it - Bouchon recipe, all the ingredients and flavors are really clean and separated. Nothing like the mushy brown mess I used to have at the school cafeteria when I was a kid.
that's really terrific. my wife just started cooking for the first time in 30 years. split pea soup, and i'm happy for that when i get home from work.
I know Thomas is a god and all, and he's my boy, but i do think he sometimes goes a little overboard on cleaning up what are essentially homecook recipes. one of the delicious things about bourguinonne, in my opinion, is the way the flavors meld. not to the mushy brown stage, of course, but there is a kind of harmonic you hit when complementary flavors meld. there is such a thing as being too clean and too perfect, at least in this kind of food.
Quote:
Originally Posted by Douglas View Post

looks good. I hate peeling those m-fing onions.
no doubt. one of the worst jobs in cooking. and my wife's favorite family dish for thanksgiving is creamed onions. only trick i've found is putting them in a bowl and covering them with boiling water until they soften a little. Then you can peel them a little more easily. but still, one at a time. and that brown skin does get under your fingernails like nothing else.
post #21977 of 25857
Quote:
Originally Posted by gdl203 View Post

Nothing like the mushy brown mess I used to have at the school cafeteria when I was a kid.

They served beef bourguignon at your school cafeteria?

I was happy to get a "taco boat."
post #21978 of 25857
gdl203 =
post #21979 of 25857
Ahh, I see. Hadn't realized.
post #21980 of 25857
yes. They did a really nice job to turn every kid off classic dishes like bourguignon, blanquette, petit salé aux lentilles, choucroute, etc... by consistently transforming them into non-descript blobs of mushy stuff of various colors with disgusting pieces of meat in it.
post #21981 of 25857
Quote:
Originally Posted by gdl203 View Post

yes. They did a really nice job to turn every kid off classic dishes like bourguignon, blanquette, petit salé aux lentilles, choucroute, etc... by consistently transforming them into non-descript blobs of mushy stuff of various colors with disgusting pieces of meat in it.

you poor, poor urchin.
post #21982 of 25857
Quote:
Originally Posted by gdl203 View Post



Wife's very first bourguignon.

Wouldn't that be you? biggrin.gif


Looks fantastic.
post #21983 of 25857
Quote:
Originally Posted by gdl203 View Post

yes. They did a really nice job to turn every kid off classic dishes like bourguignon, blanquette, petit salé aux lentilles, choucroute, etc... by consistently transforming them into non-descript blobs of mushy stuff of various colors with disgusting pieces of meat in it.

Don't feel bad. Our school cafeterias have been doing the same for classic American dishes for generations, too.
post #21984 of 25857
Do Danish cafeterias do the same for reindeer penis with sea buckthorn?
post #21985 of 25857
Quote:
Originally Posted by sugarbutch View Post

Don't feel bad. Our school cafeterias have been doing the same for classic American dishes for generations, too.

I'm not sure Salisbury steak is ever really elevated to an art form.
post #21986 of 25857
Quote:
Originally Posted by Douglas View Post

I'm not sure Salisbury steak is ever really elevated to an art form.

i was going to go with chicken nuggets
post #21987 of 25857
My cafeteria actually did a pretty decent Shepard's Pie, and of course, one could get their daily dose of poutine there.

Last night I had the best maguro sashimi I've ever had in m life at our happy hour spot that's five minutes from the house. The GM is a great person, a total wine geek, majorly into good food, and a transplant from Hawaii so when she had a chance to get some of this fish she said she couldn't pass even though it didn't make the most economic sense. She saw us come in and was telling us about the fish before we had even sat down. It really was just the biggest, nicest slices I've ever had.
post #21988 of 25857
O-toro?
post #21989 of 25857
nod[1].gif Foie gras of the ocean.
post #21990 of 25857


Guinea fowl. Quite big (1.6 kg). And so fatty. Never seen a chicken, or guinea fowl for that matter, that was so fatty. Probably because of the season. Anyway, very delicious, but I should have trimmed off the fat from the wing parts etc that I use for making a sauce. I skimmed off a lot of fat but it was still too fat for my taste.

Anyway, the browning worked much better today. I also noticed a major faux from last time. I actually forgot while the oven was heating up to put the pan in it too (I suppose that happens when you didn't use an oven i six months). So that may very well be one of the reasons why the bottom of the thighs weren't browned a lot.
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