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What did you eat last night for dinner? - Page 1512

post #22666 of 25548
Quote:
Originally Posted by _AMD View Post

[/SPOILER]

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

Aaron

Warm asparagus custard with lomo and bellota ham.


Morels in vin jaune.
post #22667 of 25548
Quote:
Originally Posted by itsstillmatt View Post

or worse splooges, out something that looks like that?
That's probably grounds for a urologist visit
post #22668 of 25548
Quote:
Originally Posted by ehkay View Post

That's probably grounds for a urologist visit

Frothy jizz doesn't scream high sperm count.
post #22669 of 25548
Quote:
Originally Posted by itsstillmatt View Post

Frothy jizz doesn't scream high sperm count.

its watery jizz that you have to watch out for

also, i sped down the page and thought that was some fancy version of matzoh ball soup before I realized it was a foam. kind of tripped me out there.
post #22670 of 25548
Quote:
Originally Posted by mgm9128 View Post

Don't you start now with this no labeling bullshit.
smile.gif
Rambo, it's Tom Kha Gai.
post #22671 of 25548
Chilli flavoured facehugger.
post #22672 of 25548
Quote:
Originally Posted by itsstillmatt View Post

Who spits, or worse splooges, out something that looks like that?
the busboy you pissed off at the post office.
post #22673 of 25548
Quote:
Originally Posted by MikeDT View Post

Chilli flavoured facehugger.

is that food or a sex toy or both?
post #22674 of 25548
Quote:
Originally Posted by edmorel View Post

is that food or a sex toy or both?
that is a weird-looking sex toy even by edmorel standards.
post #22675 of 25548
No pics (sorry), but last night I made watercress soup, egg pasta with favas (partially inspired by some recent foodguy FB posts), green garlic, and ricotta (pasta and cheese both homemade with the help of my 12-year old sous chef), and spinach mini-souffles. All well-received.
I've gotten almost as lazy about cooking as I have about exercise; trying to turn both back into rules rather than exceptions.
post #22676 of 25548
Watercress soup is one of the few things I've really hated when I tried to make it. How did you do it?
post #22677 of 25548
Quote:
Originally Posted by mordecai View Post

Watercress soup is one of the few things I've really hated when I tried to make it. How did you do it?
Well, you have to like watercress of course. smile.gif

I sauteed a bit of onion and celery, then added vegetable stock, watercress, and a couple of sliced creamer potatoes. Brought to a boil and simmered until the potatoes were tender. (I could be forgetting something, but I'm pretty sure that's all I added other than final seasoning.) Blended it all smooth, returned it to the pot, and seasoned. I was going to add a bit of dairy to thicken it, but I had gotten distracted and let it reduce on the flame more than I intended, so I decided it was fine as it was. Light and clean-tasting. ( I was a bit disappointed by the cress, since it didn't have as much of a peppery bite as I tend to like.)
post #22678 of 25548

Started following this article on fashion executives and their preferred food during lunch breaks, who gets the best? simply those who work for the trendiest..--> FOOD FOR THOUGHT

post #22679 of 25548
Quote:
Originally Posted by lawyerdad View Post

Well, you have to like watercress of course. smile.gif

I sauteed a bit of onion and celery, then added vegetable stock, watercress, and a couple of sliced creamer potatoes. Brought to a boil and simmered until the potatoes were tender. (I could be forgetting something, but I'm pretty sure that's all I added other than final seasoning.) Blended it all smooth, returned it to the pot, and seasoned. I was going to add a bit of dairy to thicken it, but I had gotten distracted and let it reduce on the flame more than I intended, so I decided it was fine as it was. Light and clean-tasting. ( I was a bit disappointed by the cress, since it didn't have as much of a peppery bite as I tend to like.)

I used the Alice Waters recipe and it tasted like pure chlorophyll
post #22680 of 25548
Quote:
Originally Posted by lawyerdad View Post

No pics (sorry), but last night I made watercress soup, egg pasta with favas (partially inspired by some recent foodguy FB posts), green garlic, and ricotta (pasta and cheese both homemade with the help of my 12-year old sous chef), and spinach mini-souffles. All well-received.
my daughter used to love helping me make fresh pasta ... before she turned into a teenager. wish i'd known how to make ricotta then, too. great project for kids.
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