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What did you eat last night for dinner? - Page 1783

post #26731 of 26743
Quote:
Originally Posted by gdl203 View Post

Quote:
Originally Posted by indesertum View Post

i hated the francis mallman episode. hated the faux romantic douchiness. the whole cape and beret wearing nomadic playboy reading french poetry by candlelight was distasteful.

 

You can like the episode without liking the man and his douchiness.  I have mixed feelings about the guy - part of me admire him for being his own man and his incredible approach to cooking, another part of me wants to punch him in the face for being such a selfish, self-absorbed douchebag.   The fact that the film elicits those mixed feelings is a good thing.  The cinematography and landscape are also beautiful.   I think this is my favorite episode of the series - and not because he would be my favorite chef.

The clothes are also absolutely amazing.  

I watched the Magnus Nilsson episode, and it even sucked in my 10 y.o. son. Will definitely watch the rest.
post #26732 of 26743
Nice bird, Russ.
post #26733 of 26743
Nice Truss, Russ.
post #26734 of 26743
Quote:
Originally Posted by lefty View Post

Christ, the whole point of being an older accomplished guy is that you get to wear a fucking beret and cape. 

lefty

Quote:
Originally Posted by coolpapa View Post

Amen. I'm good on the older, still working on the accomplished part.

You gotta establish that thread, then in 10 or 20 years we can start posting all of our hype-ass beret & cape fits. happy.gif
post #26735 of 26743
AppleMark
post #26736 of 26743
Wild blackberry and purple basil tarts
AppleMark
post #26737 of 26743

Are only the tips of the basil purple or do they change color through the season?

post #26738 of 26743
The purple (dark opal) basil is in the blackberry marmalade inside the tarts. The basil on top is another opal variety. The leaves are a mossy green, tinged with purple. I can't remember the exact name. I planted 7 or so different varieties this season.
post #26739 of 26743
For what it's worth, these are the best blackberries I've ever eaten: very juicy/deep, rich flavor, similar to a mulberry. I stumbled upon a huge patch of them yesterday, enough to fill both my pockets (luckily I was wearing gym shorts). biggrin.gif Both of my thighs were completely stained purple after the fact. biggrin.gif
post #26740 of 26743
Quote:
Originally Posted by mgm9128 View Post

Warning: Spoiler! (Click to show)
AppleMark

What all is in here? Just looks beautiful and fantastic.
post #26741 of 26743
Thanks. Let's see, off the top of my head:

mizuna
arugula
mustard greens
tatsoi
red leaf lettuce
green leaf lettuce
romaine
red sorrel
green sorrel
green basil
purple basil
marjorm
savory
chives
chervil
dill
mint
lemon balm
lovage and their buds
cilantro and their flowers
zucchini flowers
borage

Might be missing a few things. I have also been made aware the berries above are in fact black raspberries.

Tonight, vegetable tourte..
AppleMark
post #26742 of 26743
Quote:
Originally Posted by mgm9128 View Post

The purple (dark opal) basil is in the blackberry marmalade inside the tarts. The basil on top is another opal variety. The leaves are a mossy green, tinged with purple. I can't remember the exact name. I planted 7 or so different varieties this season.

One can never grow too much Basil one year I had 14 varieties growing it has a culturally rich history and from my understanding it was one of the plants that Marco Polo took back to Italy acquired from his travels. During the British Raj a Hindu could take the oath in court on a sprig of basil. Has to be my favourite herb, old wives tale is that its a herb of fertility.

By the way what did you dress the salad with?

Last night truffled free range omelets with goat and chedda cheese and a bitter green salad. With a rich almond torte and whipped cream.

Tonight Mushroom and Truffle risotto with green salad and a Adelaide Hills 2010 Nebbiol Barbera.
post #26743 of 26743
Classic vinaigrette. Dijon, red wine vinegar, sherry vinegar, olive oil. The herbs provide enough sweetness, so I opted against balsamic.
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