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What did you eat last night for dinner? - Page 1546

post #23176 of 25828
Quote:
Originally Posted by SField View Post

i would eat the shit out of that pig.

shog[1].gif

I was surprised how many girls wanted their photo with the head.

Also, the talent of some of the girls at the pig roast... my word.
post #23177 of 25828
They don't call it suckling pig for nothing... mwink[1].gif
post #23178 of 25828
Rouget barbet with condiments, livers in zucchini blossoms
AppleMark
AppleMark
Sweetbreads with swiss chard and marrow gratin, Tio Pepe jus
AppleMark
AppleMark
post #23179 of 25828
The gratin is cute, but how do you eat it?
post #23180 of 25828
Negative space, not a Piob'ed rim in sight. icon_gu_b_slayer[1].gif

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post #23181 of 25828
A year's supply of transglutaminase.
post #23182 of 25828
It's gazpacho time.
post #23183 of 25828
Quote:
Originally Posted by philosophe View Post

The gratin is cute, but how do you eat it?

AppleMark
post #23184 of 25828
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post #23185 of 25828
Someone hacked your account, bro.
post #23186 of 25828
Sous vide baseball cut fillet mignon, chimichurri sauce, 06 Stefania Uvas Creek Cab. I think the chimi recipe I tried had too much olive oil and will try a recipe with less next time.

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post #23187 of 25828

Awesome bowl/plate! Where did you get that?

Quote:
Originally Posted by Piobaire View Post

Sous vide baseball cut fillet mignon, chimichurri sauce, 06 Stefania Uvas Creek Cab. I think the chimi recipe I tried had too much olive oil and will try a recipe with less next time.

1932668c-afc1-4880-90e4-c3fa1918d41c_zps069fec2f.jpg
post #23188 of 25828
post #23189 of 25828

crackup[1].gif

post #23190 of 25828
Looks nice, but for sous vide, the beef looks a tad on the dry side. Maybe it needed more rest? I recently ate tough, sous vided lamb at a 2 michelin restaurant, so I guess it happens. Also, perhaps the sauce would be better served spooned over the meat, rather than under? Don't really know, just a thought.
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