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What did you eat last night for dinner? - Page 1511

post #22651 of 25453
I made a soup of asparagus (leftover stalks) plus some lemon flavored foam the other day, actually. midnight snack/fucking around in the kitchen:



and I've been eating on my duck confit, probably eat some more tomorrow as well.

post #22652 of 25453
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Originally Posted by itsstillmatt View Post

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Originally Posted by ehkay View Post

They don't really seem to tell a story though. It's difficult to tell what chef's vision is with so few courses.

This one time at band camp...

What's the last one/where is the morel dish from?
post #22653 of 25453
Last one is leftovers. Lamb belly, ramps, ramp sauce, maitake and pea shoots. I'll find the morel one. It was awesome.
post #22654 of 25453
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Originally Posted by impolyt_one View Post

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Originally Posted by ehkay View Post

This seems like a very Chuck/A Life Worth Eating way to approach a meal. Props for deviating from the script though
Quote:
I kept wondering why 85% of the dining room that was white American people .


You went to a San Pelligrino-deified restaurant 2-3 years after the blogger-circle-jerk crowd had moved their game of ookie-cookie to Denmark. Why would this be surprising?
post #22655 of 25453
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Originally Posted by mgm9128 View Post

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Originally Posted by Huntsman View Post

I feel like the guy who goes to the orchid convention and says that he doesn't like flowers with spots. Thinks they're messy

You are totally that guy.

 

I knew it! I never used to be. I must have learned the skill in the wine thread.

 

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Originally Posted by impolyt_one View Post

I think the foams are nice depending on the application. There are some sauces that are quite strong and just a little will do, but foam helps fill out the visual volume, and adds a visual texture.

 

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Originally Posted by b1os View Post

I've been to a restaurant for my grandmother's 80th birthday where they added to--literally--every main course some celery-ish foam. WTF?

 

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Originally Posted by Piobaire View Post

When I finally buy new plates I shall make a foam and Piob the rim.

 

Wasn't Adria the first to popularize the foams? They do it to cocktails sometimes, which I find incredibly annoying. But I'm 'that guy' so....

post #22656 of 25453
No. He popularized espumas, maybe, but foamy/frothy sauces like Matt's there go back at least to the 80s. He has his own brand of lecithin though, so that's something.
post #22657 of 25453

post #22658 of 25453
Quote:
Originally Posted by Huntsman View Post

Does any one else find foamy sauces kind of unappealing? Not to point a finger at Matt's langoustine, but I see that a lot recently and am usually a little turned off.

I feel like the guy who goes to the orchid convention and says that he doesn't like flowers with spots. Thinks they're messy.

~ H

 

So, of course a lot of the appeal is aesthetic, but it is also functional. If you want to have a bit of sauce with every bite, you have a few choices. You can just spoon a lot of sauce in, but then you have a soup. You can make a very thick sauce that will adhere to the food as they in the old days, or you can have something that will stay on the food because it is light and frothy. As sauces and food got lighter, the solution to use a hand blender to whip air into sauces became popular, about in the 80s, as mentioned below. There is also a real visual sense of lightness, as long as it doesn't look like spittle, as it does to a lot of people.

Quote:
Originally Posted by ehkay View Post

No. He popularized espumas, maybe, but foamy/frothy sauces like Matt's there go back at least to the 80s. He has his own brand of lecithin though, so that's something.

It isn't as good as having your own edible clay.
post #22659 of 25453
Quote:
Originally Posted by itsstillmatt View Post

It isn't as good as having your own edible clay.

Do you wanna go halvsies on a box?
Edited by ehkay - 4/7/13 at 8:22pm
post #22660 of 25453
I already have some shog[1].gif.
post #22661 of 25453
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Originally Posted by itsstillmatt View Post

Warning: Spoiler! (Click to show)



This looks very tasty. Would you mind describing it a bit?

Aaron
post #22662 of 25453
post #22663 of 25453
Don't you start now with this no labeling bullshit.
post #22664 of 25453
i'm an old fart from before foams were invented. first time i saw one, it looked like someone spit on the plate (actually, something worse than that). i've had them that worked really well and tasted good, but that's still my visual reaction.
post #22665 of 25453
Who spits, or worse splooges, out something that looks like that?
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