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What did you eat last night for dinner? - Page 1803

post #27031 of 27539


Honeybaked ham and White House Inn recipe mac & cheese with white truffle oil… yep that's it.


and my neighbor made these… so good.



I realized it may not be obvious they are apple rose tarts… it's an apple and pastry and some other shit… maybe apricot jam. Actually not very difficult, but they look cool and are very tasty!
Edited by Kid Nickels - 1/13/16 at 2:32am
post #27032 of 27539


flammekuche
Warning: Spoiler! (Click to show)
sauce Périgueux
post #27033 of 27539
how come when I eat flammenkuche it's a shitty fake pizza and when you eat it it's a disc of truffles
post #27034 of 27539
I wish I had taken some pics at the table last night but I only grabbed these two back in the kitchen:







Best dish of the night was lobster ravioli in browned butter sauce covered in truffles. Had a 2010 Chateau Montelena Chard with it and happiness ensued.
post #27035 of 27539
damn.
post #27036 of 27539

sous vide boneless, skinless chicken breast
post #27037 of 27539
@ehkay to the rescue! Sadly, @mgm9128 and @itsstillmatt have forsaken us.
post #27038 of 27539
post #27039 of 27539
Do I discern a rim that's been Piob'ed? confused.gif
post #27040 of 27539

in before @GreenFrog and @HRoi talking about Piob getting rimmed.

post #27041 of 27539
Over the last few days… Started with some lobsters.




Yum. They became this….




Made some soup, and then…




a little bit of lobster Franken-udon… with shrimp!

AppleMark

Had this with the lobsters … and didn't give a shit about pairing. I just felt like drinking it.
Edited by Kid Nickels - 1/22/16 at 1:20am
post #27042 of 27539

Bell peppers in Udon?

 

Also-

Had bone marrow for the first time last night. Too rich for me (maybe because there was so much) - is it like 90% fat?

post #27043 of 27539

Bone marrow needs salt, a good jam, and/or toast to offset the richness. Even then, one bite per year is good enough for me.

post #27044 of 27539
I recently had bone marrow that was awesome. Big long bones the chef scooped out and mixed foie gras in with. Stuffed it back in, topped with panko toasted in rendered foie and baked. It was uber awesome.
post #27045 of 27539
Quote:
Originally Posted by t3hg0suazn View Post

Bone marrow needs salt, a good jam, and/or toast to offset the richness. Even then, one bite per year is good enough for me.

Yeah- salted it, and had it with some toast. I absolutely loved it, but I couldn't eat more than a couple bites.
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