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What did you eat last night for dinner? - Page 176

post #2626 of 25315
Saturday night had veal bone-marrow on toast. Very tasty, came with some fancy salt and wonderfully roasted garlic. The oily/fatty texture and mild taste of the marrow combined very well with the garlic, and everything was well accentuated with the salt.
post #2627 of 25315
Quote:
Originally Posted by ratboycom View Post
Thai street vender Style Fried Chicken and Corn Bread. I was going for a mixture of souths of different hemispheres.
Just like the Colonel used to make
Quote:
Originally Posted by sonick View Post
Saturday night had veal bone-marrow on toast. Very tasty, came with some fancy salt and wonderfully roasted garlic. The oily/fatty texture and mild taste of the marrow combined very well with the garlic, and everything was well accentuated with the salt.
This sounds delicious
post #2628 of 25315
Birthday dinner in Osaka last week: For starters...the raw beef platter (got some heart and kidneys and whatnot in there):

post #2629 of 25315
went to a pretty good meat place in soa paolo - http://www.rubaiyat.com.br/alamedasantos/index.htm

they had a buffet with iberian black pig ham, as well as other cured meats - so I had a large amount of great ham, some various salamies and other cured meats, then a grilled sausage and some steak, a very nice argentinian wine and some watermelon juice.
post #2630 of 25315
Quote:
Originally Posted by globetrotter View Post
went to a pretty good meat place in soa paolo - http://www.rubaiyat.com.br/alamedasantos/index.htm

they had a buffet with iberian black pig ham, as well as other cured meats - so I had a large amount of great ham, some various salamies and other cured meats, then a grilled sausage and some steak, a very nice argentinian wine and some watermelon juice.

rubaiyat is very Izlamistanian sounding, perhaps i-ran-ahmed-dinnerjacket-anian
pig (ham) is the not liked in the izlamistanianizttanic countries and cultures.

Strange juxtaposition? Any thoughts?
post #2631 of 25315
Quote:
Originally Posted by oscarthewild View Post
rubaiyat is very Izlamistanian sounding, perhaps i-ran-ahmed-dinnerjacket-anian
pig (ham) is the not liked in the izlamistanianizttanic countries and cultures.

Strange juxtaposition? Any thoughts?

yeah, it is intersting, isn't it? its part of a small chain of a half dozen resteraunts, and the first was in an old house with a garden and a huge fig tree. if you look through these pictures you can see the garden. http://friendseat.com/restaurants/Sa...ubaiyat-photos



I am guessing that the name comes from some type of assosiation with the garden. Brazil does have a large lebanese community, but I believe that they are descended from late 19th centurey christians, for the most part.
post #2632 of 25315
[quote=globetrotter;2129031]went to a pretty good meat place in soa paolo - http://www.rubaiyat.com.br/alamedasantos/index.htm

Rubaiyat has an affiliation/partnership with Cabana Las Lilas in BA. The "Cupim" cut, from the hump of their bos indicus beef herd, is sublime.
post #2633 of 25315
Elk and great scotch from the Granary restaurant at the Spring Creek Ranch in Jackson Hole, Wyoming. Terrific meal, but the view from the restaurant was the best part.
post #2634 of 25315
About to have my first attempt at making Beef Burgundy. Just need to go sautee off the mushrooms and add them to the pot for 20 minutes before serving.

Have a nice 2006 Siduri Clos Pepe PN in the decanter already to pair with it.
post #2635 of 25315
Pair that beef burgundy with a PN from burgundy!!
post #2636 of 25315
Seared Tilapia
Pea and Cashew Rice Pilaf
Panna Cotta with chopped walnuts, balsamic glaze and fresh raspberries.
post #2637 of 25315
[quote=em36;2136404]
Quote:
Originally Posted by globetrotter View Post
went to a pretty good meat place in soa paolo - http://www.rubaiyat.com.br/alamedasantos/index.htm

Rubaiyat has an affiliation/partnership with Cabana Las Lilas in BA. The "Cupim" cut, from the hump of their bos indicus beef herd, is sublime.

love Cabana ls lisas, didn't know it was related. cool.
post #2638 of 25315
made beef masaman curry last night, with brown rice.
post #2639 of 25315
Boeuf Bourguignon I followed Anthony Bourdain's recipe with a few exceptions. I felt like the liquid was too thin so I strained out all the solids near the end and added the liquid back to the pot on high to reduce it by a third or so. I then sauteed some mushrooms and added them back to the stew with the rest of the solids.
post #2640 of 25315
arugala with roasted garlic and buttermilk dressing. steak with balsalmic glaze and fish tacos with chipotle/cilantro cream. smores.
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