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What did you eat last night for dinner? - Page 1484

post #22246 of 25857
ehkay, what I've noticed is when you post your beautiful food everyone gives you props and drools over it. But I don't think I've seen you comment on many posts to boost people's egos.

I post fancy pants crap but always try and comment on a hamburger that looks good or a stir fry or whenever the hell. It makes them feel great when people like us that cook the higher level stuff post with a positive comment. It's fun to post baller pictures and have people confirm your work but I like to spread the love. These home cooks would appreciate it I'm sure.

Hope you know what I'm talking about.
post #22247 of 25857
i'm a big fan of eating at the highest level.
post #22248 of 25857
post #22249 of 25857
Awkward...
post #22250 of 25857
post #22251 of 25857
Quote:
Originally Posted by mgm9128 View Post

ehkay, what I've noticed is when you post your beautiful food everyone gives you props and drools over it. But I don't think I've seen you comment on many posts to boost people's egos.

I post fancy pants crap but always try and comment on a hamburger that looks good or a stir fry or whenever the hell. It makes them feel great when people like us that cook the higher level stuff post with a positive comment. It's fun to post baller pictures and have people confirm your work but I like to spread the love. These home cooks would appreciate it I'm sure.

Hope you know what I'm talking about.

Do you think in soothing tones when you spread the love?

Btw, how'd that stage go?
post #22252 of 25857
Quote:
Originally Posted by MikeDT View Post


Mike, please post some of that great stuff you've posted before. The whole animal buffet type stuff, you know what I am talking about.
post #22253 of 25857
MikeDT, as a reminder, you were banned from ever posting in this thread.
post #22254 of 25857
Quote:
Originally Posted by kwilkinson View Post

Piob, that's some nice wood you've got. (0)

TNWSS.

Quote:
Originally Posted by foodguy View Post

i keep waiting for an occasion special enough to try it.

Dude, you're the editor. The "occasion special enough" is: "I DAMN WELL SAY SO!"

I roasted a pork shoulder last night. It was ate all up. I was supposed to blister the skin but the bone started to burn and my guests were arriving shortly so I stopped about halfway through. Also made some chimichurri. Warning: Spoiler! (Click to show)
post #22255 of 25857
home cooks represent



post #22256 of 25857
^^

what sauce is that on the meat?
post #22257 of 25857
the braising liquid, reduced down to thicken.

So, red wine w/mirepoix reduced to a glaze, plus lamb stock & more mirepoix, plus herbs. Solids strained out.
post #22258 of 25857
Quote:
Originally Posted by Fred G. Unn View Post

Amazing dinner at elements in Princeton!
http://www.elementsprinceton.com/
We did the 6 course tasting menu with wine pairings. Chef Scott Anderson was really creative. Really looking forward to his lower priced restaurant Mistral opening in March.

Quote:
Originally Posted by coolpapa View Post

Have you eaten at elements much? I've had some good meals there, but more often than not I find the dishes to be over thought and feel they just don't work. The cooking is first rate and the ingredients are high quality, but something gets lost in the translation from ingredients to dishes.


The service is always spectacular but i have certainly had better dinners elsewhere in princeton. I've had the displeasure of meeting the owner as well.

Have you guys tried 153 in Rocky Hill? If we're bored of the borough restaurants and want to venture we usually head out there. You can do the full restaurant circuit in p-ton quickly.
post #22259 of 25857
Quote:
Originally Posted by Bhowie View Post

chickpea humus gives me monster gas

What other kind is there
post #22260 of 25857


Continuing on what seems to be my quest to cook through much of Jersualem: roasted chicken with Jersualem artichokes, shallots and lemon.

I served it with mejadra that didn't turn out all that hot since the lentils were still a little too firm for my liking.
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