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What did you eat last night for dinner? - Page 1521

post #22801 of 25834

Beef made with honey and a 2006 Cabernet Sauvignon..

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post #22802 of 25834
Quote:
Originally Posted by gomestar View Post

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those are ours. We have like 8 different types of plates that have accumulated over the years.

How was the quality of that urchin? I ate some slightly chewy abalone last night, which was upsetting, but the suckling pig from Quebec on the menu right now is incredible.
post #22803 of 25834
Excellent quality, though the uni at 15 East seemed richer yet brighter every time I've had it (note: in no way could I back that statement up nor do I fully trust my memory in this regard)
post #22804 of 25834
Quote:
Originally Posted by ehkay View Post

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It looks like you got tired late in the day.

may have been emotionally distraught over Boston and let it show in his plating.
post #22805 of 25834
Ed, the depth of your humanity is a shining example of the best in people. Thank you for empathy and understanding in mgm's time of trouble.
post #22806 of 25834
Quote:
Originally Posted by erictheobscure View Post

Looks delicious. But should the toro be cut so vertically as opposed to on a bias? (Honest question--I'm no sushi expert, it just looks a bit odd to me).

Looks like it's just scored across the top. Unnecessary for toro, though. Usually only need to score the firmer fishes.
post #22807 of 25834
$5 plates from Maialino with Patrick Booth. Awesome.

post #22808 of 25834
I'm looking for an update in the Bathroom Etiquette Thread. smile.gif
post #22809 of 25834
Quote:
Originally Posted by b1os View Post

I'm looking for an update in the Bathroom Etiquette Thread. smile.gif

oh there will be
post #22810 of 25834




post #22811 of 25834
Whats the last one? It looks like a much prettier version of those Russian honey birds nest pastries.

I made that saffron cauliflower from Plenty tonight:

post #22812 of 25834
I think it is meant to be a high class hairball.
post #22813 of 25834
Quote:
Originally Posted by itsstillmatt View Post

I think it is meant to be a high class hairball.
Well, then bravo!
post #22814 of 25834
I just want to warn everyone I am working on new tableware. Months from now, a nicely Piob'ed rim will be displayed, and all will be well.
post #22815 of 25834
Impressive, Matt. Really.
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