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

post #25351 of 25453
Thinly sliced cod in a green tomato, zucchini and parsley sauce
AppleMark
post #25352 of 25453
Quote:
Originally Posted by coolpapa View Post

I went to L'atelier Joel Robuchon in London. It was pretty good.

I hope you got the famous mashed potatoes.

post #25353 of 25453
Blue lobster mousseline
AppleMark
Scottish grouse
AppleMark
post #25354 of 25453
Turbot Grenobloise
AppleMark
AppleMark
post #25355 of 25453




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













post #25356 of 25453
Piob, that looks amazing. How much does a meal like that go for?
post #25357 of 25453
How can I place a monetary value on good food and good wine shared with great friends?
post #25358 of 25453
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 #25359 of 25453
AppleMark
Pink cranberry bean soup with Tuscan Pecorino ravioli
AppleMark
post #25360 of 25453
Eggplant tortellini in a truffled tomato sauce
AppleMark
post #25361 of 25453
A warm salad of green beans, dandelion greens and Kaluga caviar
AppleMark
post #25362 of 25453
Lobster studded with lemon verbena, new potatoes, chanterelles and dried apricots
AppleMark
post #25363 of 25453
i always feel that dried fruits can lend a weird texture. idk, not necessarily weird, but specific.
post #25364 of 25453
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 #25365 of 25453
It's one of my favorite recipes. If you can find nice verbena, you should definitely make it.
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