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What did you eat last night for dinner? - Page 1809

post #27121 of 27541
Quote:
Originally Posted by countdemoney View Post

Your work looks great as always. Is there a significance or meaning behind that folded/wrapped look?

If you perceive there to be one, yes.
post #27122 of 27541
Thought I'd drop this here: http://www.nytimes.com/2015/08/23/opinion/sunday/dinner-and-deception.html
post #27123 of 27541
EMP?
post #27124 of 27541
Ottolenghi Saffron chicken & herb salad.

Replaced the chicken cooking directions with sous vide to 150F (with salt, pepper, and lemon slices in the bag). This temp was perfect for cooling down, ripping up, and tossing in a salad.

Awesome salad and not a lot of work for an ottolenghi dish (especially with a mandolin to shave a bunch of fennel). Sous vide time is not an issue since the orange reduction also has to simmer for an hour.
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post #27126 of 27541

Ate not a good Sirloin Steak at a restaurant. Too much cinnamon in the Bourbon cocktail too :brick:

post #27127 of 27541
Braised crispy pork belly with bourbon and brown sugar glaze. Nice salad and a Ramey Syrah.

post #27128 of 27541
^^^
post #27129 of 27541

Beautiful char and glaze on that.

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And earlier...





post #27131 of 27541

Made some st louis spareribs last night. Seriously underestimated the time that they would take. Ended up eating at ~8:30

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Deets?
post #27134 of 27541
Quote:
Originally Posted by Piobaire View Post

Deets?

Black bass steak with girolles
post #27135 of 27541
Tonight. Went out for wifes bday dinner. Made a reservation Monday night and found out Tuesday that the chef is a finalist for James Beard midwest chef. Tiny little restaurant, seats maybe 20.

Highlights. Beef tartare with deviled egg filling and a bone marrow mousse. This was my favorite. (He gets his beef from his dads farm, that he worked on as a kid, a few hours away)



Sous vide beef shoulder with parsnip cooked in earl grey tea and maple syrup. Dried radicchio on top of the parsnip. (The chef is the one on the right in the background. He also doubles as greeter and server)



Escargot with a garlic puree and chive crisp. Sorry, this picture is a little dark.

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