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What did you eat last night for dinner? - Page 1703

post #25531 of 25543
Quote:
Originally Posted by ehkay View Post

You should try making the lobster bisque, without butter.
Warning: Spoiler! (Click to show)
post #25532 of 25543
Scallops in a crushed chestnut and cabbage heart jus
AppleMark
post #25533 of 25543
cabbage heart jus reminds me a little of the cabbage gazpacho from Fat Duck. Really tasty, the ice cream part is kind of a bitch (without an ice cream maker).
post #25534 of 25543
This was a really exceptional sauce. You first sauté a whole chopped lobster in olive oil and butter, then add some chestnuts, tomatoes and basil, color, then sliced onions and crushed garlic cloves, sweat, then a quartered cabbage heart, a slice of bacon and a bouquet garni. Cover with lobster stock and chicken consommé, then simmer for 3 hours. The sauce is passed, and one quarter of the cabbage heart is mashed and used to thicken the reduced sauce along with the chestnuts.
post #25535 of 25543
Takeaway Turkish Pide washed down with Stonier Pinot Noir
post #25536 of 25543
Caramelized Autumn vegetables and fruits
AppleMark
post #25537 of 25543
Chestnut soup
AppleMark
Civet of lobster with pumpkin gnocchi
AppleMark
post #25538 of 25543
Cooked another batch of 7-8 L dal.
post #25539 of 25543
Quote:
Originally Posted by b1os View Post

Cooked another batch of 7-8 L dal.

How long does it take you to get through that much dal? Do you freeze some of it?
post #25540 of 25543
Hm, I'd say a week or so? I'm definitely gonna freeze some of it. It's 1 kg of lentils (red and yellow split lentils), 1-1.5 kg of canned tomatos, 4 large onions, like 7x4x3 cm of ginger, 9 cloves of garlic, 9 green thai chilis, and lots of spices (cumin, coriander seeds, cloves, black cardamom, lots of turmeric, cinnamon, brown mustard seeds). I've seen dal recipes that end up very liquidy--I like it to be quite thick and the lentils/chickpeas/whatever to break apart from the cooking.
post #25541 of 25543
Quote:
Originally Posted by b1os View Post

Hm, I'd say a week or so? I'm definitely gonna freeze some of it. It's 1 kg of lentils (red and yellow split lentils), 1-1.5 kg of canned tomatos, 4 large onions, like 7x4x3 cm of ginger, 9 cloves of garlic, 9 green thai chilis, and lots of spices (cumin, coriander seeds, cloves, black cardamom, lots of turmeric, cinnamon, brown mustard seeds). I've seen dal recipes that end up very liquidy--I like it to be quite thick and the lentils/chickpeas/whatever to break apart from the cooking.
Cool, thanks for the tips.
post #25542 of 25543
Sardines wrapped in grape leaves
AppleMark
post #25543 of 25543
Made home made Uzbek samsa last night.
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