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What did you eat last night for dinner? - Page 1686

post #25276 of 25281
Quote:
Originally Posted by LA Guy View Post

I love Mission Chinese.  I get it delivered at least once, often twice, when I am in San Francisco, and it is consistently good.  No, it's not as cheap as Chinese takeout, but imo, the difference in price is lapped by the difference in the quality of the food.  This from someone who grew up the son of Chinese immigrants, close to Toronto, which is considered by some to be one of the best places to get Chinese food, globally.


For me the execution of dishes at Mission Chinese is not that great compared with the alternatives.

For example the take the Kung Pao pastrami. For alternatives in the Chinese arena, I prefer the Hunan method of cooking smoked or cured meats. There's a good Hunan place in the Murray Hill area. For pastrami, I prefer Katz's. The best inventive pastrami dish have had is the foie gras pastrami from Vetri. It is a foie gras cured like a pastrami, lightly seared served with a blueberry mustard and bruschetta.
post #25277 of 25281
Quote:
Originally Posted by MGoCrimson View Post

This is spectacular. Would you be willing to please share some details?

Thanks. Sure. The base is a raw salad composed of (if I recall correctly) arugula, oak leaf, purslane, radicchio, frisée, chervil and marjoram, dressed in olive oil and red wine vinegar. On top is fried basil and parsley, along with fried zucchini blossoms, new onions and eggplant which you slice into fans and stuff with confit tomato and basil, then bread and fry. Then there are some raw shavings of zucchini, confit tomatoes, and baby fava beans. It is dressed with a tomato vinaigrette served on the side, along with parmesan tuiles. It's a lot of work, especially cleaning and picking all the leaves, but I think it was the best salad I've had.
post #25278 of 25281
Oh, also tempura artichokes and baby fennel.
post #25279 of 25281
Quote:
Originally Posted by mgm9128 View Post

It's a lot of work, especially cleaning and picking all the leaves, but I think it was the best salad I've had.

it's very Michel Bras. I think.
post #25280 of 25281
No ham, no gargouiilou.
post #25281 of 25281
It's a Ducasse recipe. His stuff has quickly become my favorite.
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