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What did you eat last night for dinner? - Page 1571

post #23551 of 25821
The key is balance.
post #23552 of 25821
are you just quoting me from the wine thread?
post #23553 of 25821
Quote:
Originally Posted by edmorel View Post

I'm probably in the minority here, but I like my fish to be cooked with as few ingredients as possible. A simple piece of quality fish, grilled/sautéed correctly the slightest bit of olive oil/lemon is perfect for me.

I'm this way with most foods- tending to prefer sorta "five ingredients or less".
post #23554 of 25821
I would say the number of elements in a dish matter more than the total amount of ingredients. That bass dish is basically three elements: fish, aromatics, and zucchini; there is nothing superfluous.
post #23555 of 25821
Mille-feuille of crab and tomato
AppleMark
AppleMark
Edited by mgm9128 - 8/25/13 at 7:50pm
post #23556 of 25821
^^

Too many ingredients.
post #23557 of 25821
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CC0CF7D2-3A3B-42C4-997C-725B43C9AF27-2464-000000E1D93598A2_zps4b4c21e8.jpg
post #23558 of 25821
^^

Too many ingredients
post #23559 of 25821

Tere sega (raw beef).  Was at an Ethiopian wedding

post #23560 of 25821
Fricassea di pollo alla cacciatora (M. Hazan)

Mousse au Chocolat (J. Child)
post #23561 of 25821
Ossobuco, risotto.



First time ossobuco. drool.gif
Along with a bottle of '10 Coudoulet de Beaucastel. drool.gif
post #23562 of 25821
Looks yummy. Starting to cool down here. Very much looking forward to some braising.
post #23563 of 25821
been in Japan for a few days and went on a Michelin bender because Seoul has been sucking the life out of me food-wise. Last night was Sushi Yoshitake and i think it changed my life. Everything was beautiful, down to the hand hewn spruce counter and Lobmeyr crystal. i will post some pics when i get back to Seoul this evening.
post #23564 of 25821
@mgm for the robuchon dish, how did you get the tomato into one single flat piece?
post #23565 of 25821
Magic.
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