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What did you eat last night for dinner? - Page 1489

post #22321 of 25315
I confess I've never liked mojitos. When my palate processes mint + sugar + alcohol, my brain immediately shouts, "THAT IS MOUTHWASH. DO NOT SWALLOW IT," which ruins my enjoyment of the drink. This happens every single time I try a mojito.
post #22322 of 25315
Quote:
Originally Posted by erictheobscure View Post

I confess I've never liked mojitos. When my palate processes mint + sugar + alcohol, my brain immediately shouts, "THAT IS MOUTHWASH. DO NOT SWALLOW IT," which ruins my enjoyment of the drink. This happens every single time I try a mojito.

maybe its time to switch to the unflavored mouthwash
post #22323 of 25315
Quote:
Originally Posted by erictheobscure View Post

I confess I've never liked mojitos. When my palate processes mint + sugar + alcohol, my brain immediately shouts, "THAT IS MOUTHWASH. DO NOT SWALLOW IT," which ruins my enjoyment of the drink. This happens every single time I try a mojito.
Try
2oz Broker's/Tanqueray 10 (or Beefeater), 94 proof
1oz lime juice
about 1oz simple syrup (1:1), depending on the lime
one large sprig of mint

Shake everything together. Double-strain. Enjoy.
post #22324 of 25315
Fried egg with asparagus, sauce tartare
AppleMark
post #22325 of 25315
Do you use Helleman's "Sauce Tartare"?
post #22326 of 25315
Quote:
Originally Posted by ehkay View Post

Do you use Helleman's "Sauce Tartare"?

or Hellman's "Sauce Tartar"?

post #22327 of 25315
Roast pigeon, potatoes, tasty jus

post #22328 of 25315
post #22329 of 25315


post #22330 of 25315
Quote:
Originally Posted by gomestar View Post

spent a little bit reading the Jerusalem cookbook at a bookstore today. That inspired me to order from a local Israeli place for dinner.

from left to right, a mix of 4 hummuses (chickpea, mushroom, tahini, and Egyptian) , babaganush, beets (with celery, walnuts, and balsamic vinegar sauce), and then falafel.


Nice. My girl is arabic and her mom makes the best meals I've ever had in my life. I'm gonna pick this cook book up and try to make some of my favorites on my own.
post #22331 of 25315
Quote:
Originally Posted by edmorel View Post

or Hellman's "Sauce Tartar"?


What's with this "sauce tartar(e)" stuff anyway? It's tartar sauce innit?...says so on the bottle.
post #22332 of 25315
^^

You need to post pics from some buffet/workers cafeteria in the bowels of Inner Mongolia.
post #22333 of 25315
ycTeBGJ.jpg
Braised st pierre
post #22334 of 25315
Quote:
Originally Posted by ehkay View Post

Roast pigeon, potatoes, tasty jus
Warning: Spoiler! (Click to show)

I see you found the goose fat too. I'm looking to do a few recipes next week. Where to kop lemon caviar?peepwall[1].gif
post #22335 of 25315
You won't believe that it's butter.

I would guess that the citron caviar is probably not that necessary. There are some things in the book that seem like Mathieu Pacaud superfluously added to try to modernize/improve his father's dishes. This seems to be one. Matt has the old l'Ambroisie book, and I think he made that version of the dish, so maybe he can chime in.
Edited by ehkay - 3/6/13 at 12:27pm
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