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What did you eat last night for dinner? - Page 1551

post #23251 of 25383
Turbot with corn, pepper, tomato and onion salad.

post #23252 of 25383

Is it me or do the corns look very pale?

post #23253 of 25383
Quote:
Originally Posted by mgm9128 View Post

Orange blossom marshmallows

where does one get the orange blossom stuff from? (both how does one get the essence, and where can one buy it)
post #23254 of 25383
You could try orange blossom water. You should get it in well-stocked liquor shops (it's used in a Ramos fizz, for example) and pretty much any Arabian/Turkish/Asian/.. grocery.
post #23255 of 25383
about a dozen steamed blue crabs, maryland-style.
post #23256 of 25383
Quote:
Originally Posted by gomestar View Post

where does one get the orange blossom stuff from? (both how does one get the essence, and where can one buy it)

I ordered a bottle of it online from Caswell Massey. It's used in the marshmallows, as well as the batter for the zucchini tempura. Great stuff. If you are looking for the actual orange blossoms themselves, I think SOS Chefs sells ones from Marrakesh.
post #23257 of 25383
SOS - thanks for this.


Plenty has a salad with orange blossoms, and it has me intrigued.




edit: crap, Manton has my Plenty book. He should make something from it.
post #23258 of 25383
Quote:
Originally Posted by gomestar View Post

SOS - thanks for this.


Plenty has a salad with orange blossoms, and it has me intrigued.




edit: crap, Manton has my Plenty book. He should make something from it.
They are quite good for mushrooms, because they'll let you pick out the nice ones. I guess you do pay for that though. Nice shop but really out of the way.

The Plenty ebook is well worth the $9 or whatever.
post #23259 of 25383
Quote:
Originally Posted by ehkay View Post

Nice shop but really out of the way.

it's not terribly far away from where I get my haircuts. Of course, I visit Chinatown before my cuts and get frozen dumplings at Tasty Dumpling, then molten lava hot soup from Super Taste, then over and up for the cut. Depending on their hours, I could see myself just continuing the venture up to visit this place.
post #23260 of 25383
Fettuccine with homemade pecorino pesto.
post #23261 of 25383
post #23262 of 25383
BBQ at the Fette Sau that opened up in Philly. Wasn't expecting too much and was still less than thrilled. Pulled pork was okay; brisket was tender but spongy and lacking flavor. Since the NE isn't BBQ country, I guess they've gone for an ecumenical approach--dry BBQ with vinegar, sweet, and spicy (not really) sauces at the table. Meh. Not sure the Williamsburg location is any better since I never got around to trying it.
post #23263 of 25383
Quote:
post-72497-0-30725500-1373508768.jpg

Prep for midweek dinner pasta. Olives, garlic, Tunisian capers, a package of partially dried tomatoes from last year's garden, a tied bunch of marjoram from the herb bed. To the right, some of the fresh pasta from freshly ground flour. Not shown: Black pepper, and olive oil, Romans like to start with these for best flavor, important that the pepper saute in the oil. Hungarians would say the same about the paprika.

Self-righteousness with a side of wheat flour
post #23264 of 25383
Quote:
Originally Posted by ehkay View Post

Self-righteousness with a side of wheat flour

One swoons.
post #23265 of 25383
One can't help but swoon when the Rx is so good. icon_gu_b_slayer[1].gif
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