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What did you eat last night for dinner? - Page 1601

post #24001 of 25359
Took up coolpapa's recommendation and ate at Mistral in Princeton tonight. Kale salad for the hipster quotient; roasted cauliflower with anchovy-based sauce (maybe the tastiest thing we ordered); cured hamachi (not great--have no idea why anyone would pair fish with overpowering roasted pepper); duck confit arepa (not bad at all); blue crab salad (simple, but a lot of crab meat).

Pretty decent, especially considering the place is BYOB with no corkage. Glad to have a place to go to for dinner when I'm in Princeton.
Edited by erictheobscure - 10/17/13 at 6:59am
post #24002 of 25359
Isn't the l'ambroisie cookbook in french?
post #24003 of 25359
Quote:
Originally Posted by cronicmole View Post

Do any of you guys watch Gordon Ramsey's show called Master Chef Jr. with kids from ages 8-13. It is amazing to these kids cooking and doing the challenges the same way the adult chefs do.

Very talented kids... their attention to detail etc is really remarkable for their age.
when is mgm's episode scheduled?
post #24004 of 25359
Quote:
Originally Posted by ehkay View Post

No, it was at Terroir Parisien. It was good and only like 15 €.

Do you remember what the dish is called? Or if it is a Terroir Parisien special?

post #24005 of 25359
Poitrine de veau braisee or something like that. Just braised veal breast with glazed vegetables.
post #24006 of 25359
Lunchtime at home ...meat again, along with cheese, bread and a glass of Mongolian Merlot.


Edited by MikeDT - 10/18/13 at 5:49am
post #24007 of 25359
post #24008 of 25359
crackup[1].gif

Well played!

I bet it was harder for you to get that out-of-focus picture.
post #24009 of 25359
It actually was. I've shaken my phone around like crazy. Damn image stabilizer.
post #24010 of 25359
Quote:
Originally Posted by MikeDT View Post

Lunchtime at home ...meat again, along with cheese, bread and a glass of Mongolian Merlot. Warning: Spoiler! (Click to show)


cool! is that lamb? how was it prepared, looks simply boiled. spicing? what would be the accompaniments. and what kind of cheese? i've had an aged yak cheese once and it was not something i'm dying to repeat. as for mongolian merlot ...
post #24011 of 25359
Quote:
Originally Posted by b1os View Post

Crème au potiron


Warning: Spoiler! (Click to show)
It was nice having dinner with you. Bill for photos coming soon.
post #24012 of 25359
Quote:
Originally Posted by itsstillmatt View Post

Manresa is great up until the main courses start. After that it is not so great.

We end up feeling this way about most places. It's gotten to where we just order a bunch of smaller plates when we eat out, more than half the time at this point.
post #24013 of 25359
Although we also never eat out anymore, since we're poor as dirt now.
post #24014 of 25359
Butternut veloute, white truffle whipped cream
AppleMark
Scallops with broccoli and white truffle
AppleMark
Poularde with white truffle, autumn vegetables
AppleMark
Poularde consommé with white truffle
AppleMark
AppleMark
post #24015 of 25359
How was the broccoli dish? I think it may be the only one in that book that doesn't call out to me. That and the dory in the zucchini net, I think.
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