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What did you eat last night for dinner? - Page 1691

post #25351 of 26869
Blue lobster mousseline
AppleMark
Scottish grouse
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post #25352 of 26869
Turbot Grenobloise
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post #25353 of 26869




There was only one per dish but I could have eaten a plate full of these Hen of the Woods.













post #25354 of 26869
Piob, that looks amazing. How much does a meal like that go for?
post #25355 of 26869
How can I place a monetary value on good food and good wine shared with great friends?
post #25356 of 26869
Quote:
Originally Posted by Piobaire View Post

How can I place a monetary value on good food and good wine shared with great friends?

What was their reaction when you pulled out your Surface tablet to snap pics of your food?

In all seriousness, that pork belly looks drool.gif.
post #25357 of 26869
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Pink cranberry bean soup with Tuscan Pecorino ravioli
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post #25358 of 26869
Eggplant tortellini in a truffled tomato sauce
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post #25359 of 26869
A warm salad of green beans, dandelion greens and Kaluga caviar
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post #25360 of 26869
Lobster studded with lemon verbena, new potatoes, chanterelles and dried apricots
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post #25361 of 26869
i always feel that dried fruits can lend a weird texture. idk, not necessarily weird, but specific.
post #25362 of 26869
It really depends on the quality of the dried fruit. These were Turkish apricots that I chose specifically because of their high moisture content. Some of them are overly dried and become tough and chewy. I had one from a farmer in Santa Barbara that probably took me a minute total to chew and digest. The Turkish ones are more tender, and sort of blossom in the butter they're warmed in.
post #25363 of 26869
It's one of my favorite recipes. If you can find nice verbena, you should definitely make it.
post #25364 of 26869
wife is allergic to shellfish. frown.gif


maybe if Manton and I do our necrophilia-wine dinner.
post #25365 of 26869
There's a version of the recipe without lobster in which the potatoes are studded with verbena leaves. Same sauce of Noilly Prat. It would still be delicious that way..
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