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What did you eat last night for dinner? - Page 1587

post #23791 of 25281
what is a comte crouton? Literrally, fried cubes of cheese?
post #23792 of 25281
Around 4:40
post #23793 of 25281
Also baked Marcella's polenta cake and Ottolenghi's chocolate krantz cake lately.
post #23794 of 25281
Quote:
Originally Posted by mafoofan View Post

"Organic vegan" what? Sorry, dude.

you think I chose that place? I tried as best as I could to bail, but my inlaws were taking us.
Quote:
Originally Posted by mafoofan View Post

Guess where we went? To the best Chinese restaurant we've found in New York--Uncle Ted's in SoHo. It was honestly excellent. Duck dumplings, braised pork belly . . . oh man. You know how much I hate downtown, but we will certainly will be returning to eat there. You guys and Manton should come along.

would go
post #23795 of 25281
Quote:
Originally Posted by gomestar View Post

you think I chose that place? I tried as best as I could to bail, but my inlaws were taking us.
would go

I guess it was karmic retribution for the pig face. I pray that my comeuppance will be more lenient.

By the way, the new midtown Ippudo is just as good as the downtown one--except better in that there are no hipsters. Seriously, the entire fucking restaurant was packed with young urban Asian professionals. I thought I had been transported to Fort Lee.
post #23796 of 25281
i suggested Maialino to them for next time, and I will try my best to enforce this. fuck you, vegans.
post #23797 of 25281
Quote:
Originally Posted by mafoofan View Post

By the way, the new midtown Ippudo is just as good as the downtown one--except better in that there are no hipsters. Seriously, the entire fucking restaurant was packed with young urban Asian professionals. I thought I had been transported to Fort Lee.

How crowded was it? Been wanting to try it, but I'm not going to wait an hour for it.
post #23798 of 25281
Quote:
Originally Posted by Manton View Post

what is a comte crouton? Literrally, fried cubes of cheese?

Yes. Roll diced comte in flour, eggs and breadcrumbs. Fry at around 340 just until crisp. Too long and the cheese will melt out.
post #23799 of 25281
Yeah, I would eat that.
post #23800 of 25281
Roast poularde, girolles á la créme, sauce vin jaune
AppleMark
AppleMark
post #23801 of 25281
every day with the poularde!!!
post #23802 of 25281
I really never enjoyed cooking chicken until I tried them. I get them "Confucius" style, which is head and feet on, eviscerated. You can also get them "Buddha" style, which is head and feet on, but not eviscerated. This is a nice option if you want to be sure the skin isn't torn or damaged during the cleaning process. They actually just started slaughtering them directly at their farm (Four Story Hill) so they can process them however you like. I was the first of three customers to get them this way (Per se and French Laundry were the other two) biggrin.gif
post #23803 of 25281
I've never even made it but I love all various birds so much that I am sure I would love it
post #23804 of 25281
Yes. Birds have become the staple of my diet. Though the coming months will be ideal for eating scallops and certain fish which grow nice and fat during the winter.
post #23805 of 25281
Seriously zesty bread salad
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