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What did you eat last night for dinner? - Page 1503

post #22531 of 25821
Ate twice at Monsieur Vuong, a very popular Vietnamese restaurant. Full of strong flavours. I'm not sure how food is like in Vietnam--it's probably some fusion-type of cuisine. Good/great QPR. Overall I'm very happy with it.
Warning: Spoiler! (Click to show)
filled with shiso, chicken, some fish


filled with prawn, chicken.


pho


glass noodle salad


wan tan salad


chicken, peanut-y sauce, rice, other things


duck,noodles, other things
post #22532 of 25821
Quote:
Originally Posted by b1os View Post

Ate twice at Monsieur Vuong, a very popular Vietnamese restaurant. Full of strong flavours. I'm not sure how food is like in Vietnam--it's probably some fusion-type of cuisine. Good/great QPR. Overall I'm very happy with it.
Warning: Spoiler! (Click to show)
filled with shiso, chicken, some fish


filled with prawn, chicken.


pho


glass noodle salad


wan tan salad


chicken, peanut-y sauce, rice, other things


duck,noodles, other things

Berlin right? That place is bomb I wa really surprised by it, not traditional nor spicy enough but flavors mesh really really well. Think I went 4x in one week
post #22533 of 25821
iPhone double
post #22534 of 25821
Quote:
Originally Posted by b1os View Post

I'm not sure how food is like in Vietnam--it's probably some fusion-type of cuisine.

That stuff looks good. I was incredibly disappointed with Vietnamese food in Vietnam, during the few days I stayed. I love pho in America, so I went to Vietnam just to try some of the hallowed names - there was hardly any flavor, the noodles were of a consistency I was surprised by and disliked, the meat was crappy, and overall it was a chore to finish any of the bowls I tried. Probably one of my biggest food disappointments ever. Still <3 Californian pho though.
post #22535 of 25821
matt and mgm, i'm curious. my inclination with lamb is almost the opposite -- those rare occasions when i get true milk-fed lamb (got a friend who is friends with bellwether and gets the culls), i prefer them cooked on the rare side of medium-rare (i find the flavor mild). Most times I'm getting more mature lamb and I (notoriously) prefer them cooked on the medium side of medium rare -- rosy but set -- because the flavor is more assertive.
post #22536 of 25821
Quote:
Originally Posted by foodguy View Post

matt and mgm, i'm curious. my inclination with lamb is almost the opposite -- those rare occasions when i get true milk-fed lamb (got a friend who is friends with bellwether and gets the culls), i prefer them cooked on the rare side of medium-rare (i find the flavor mild). Most times I'm getting more mature lamb and I (notoriously) prefer them cooked on the medium side of medium rare -- rosy but set -- because the flavor is more assertive.

I think manton's looks great. If it were a degree warmer just in the center, that would be great too, but he has no gray or brown spots, which is great. If your friend is looking to get rid of some lambs, send him my way! I like most lamb medium, even the shoulder, not the shanks, though.
post #22537 of 25821
Have not finished finished off and eaten yet, but very soon:

post #22538 of 25821
I am going to prefer mgm's dish in this great lamb debate. I don't really like any meat to be as red and glistening as Manton's (uhoh.gif), the taste of rare meat to me is a bit odd, metallic-y. I see people now doing this with pork also, which I don't understand at all. A friend that was extolling the virtues of Iberico to me kept repeating, "now you can eat pork rare!!" and I don't know why I would want to.
post #22539 of 25821
Pork a little on the rare side takes getting used to after a childhood of charcoalizing it.... but I do prefer it on the rare side. My ratio of tartare vs cooked steak the past few months is probably 3:1
post #22540 of 25821
But especially Ibérico, due to the marbling, could use some extra temperature, don't you think?
post #22541 of 25821
Ibérico is cured.
post #22542 of 25821
Quote:
Originally Posted by Cary Grant View Post

Ibérico is cured.
What? For what it's worth, I mean fresh meat.
post #22543 of 25821
Quote:
Originally Posted by b1os View Post

But especially Ibérico, due to the marbling, could use some extra temperature, don't you think?

Iberico fresh pork should definitely be cooked to a lower temp than white pork. It isn't a matter of marbling as much as it is a matter of it tasting better that way.
post #22544 of 25821
Quote:
Originally Posted by b1os View Post

What? For what it's worth, I mean fresh meat.

I'm (obviously) 100% unfamiliar with fresh Ibérico. Have only ever seen the branded, cured variety.
post #22545 of 25821
Quote:
Originally Posted by itsstillmatt View Post

Iberico fresh pork should definitely be cooked to a lower temp than white pork. It isn't a matter of marbling as much as it is a matter of it tasting better that way.
Admittedly, I've only had it once or twice so far--and once it was slow roasted--, plus I rarely eat pork in general, but I could imagine a cut like the secreto to be too fatty to enjoy rare.
Quote:
Originally Posted by Cary Grant View Post

I'm (obviously) 100% unfamiliar with fresh Ibérico. Have only ever seen the branded, cured variety.
If you see it, it's worth a try. Tastes very good though it can get expensive.
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