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What did you eat last night for dinner? - Page 1823

post #27331 of 27337
Chez Panisse was great. Fried octopus salad, roast chicken, fresh things. Nothing bad to say about it except that they only do 3 courses on Mondays, and I would have happily eaten a 4th (wonder if they shrink the portions the rest of the week though...it was a large amount of food).


Bouchon for lunch was not. GF and I shared an excellent salad and a great glass of wine...but it went downhill from there. After a pretty long wait, her croque madame was kind of sad. The cheese seemed to have melted and mostly run out of the sandwich, and it wasn't otherwise very flavorful. My lamb shank was luke warm and dry...not sure if it hadn't been brought back up to temp fully, or if it was just sitting under a heat lamp for a long time. The beans in the mixed vegetables with the lamb were a mixed bag...some were perfect, but others had the overly firm texture of beans that didn't soak/cook long enough.

The beans at Chez Panisse were perfect (though not as good as the ones at Nopa)...I'm starting to become bean obsessed...
post #27332 of 27337
I've sort of got beans on my radar again after than cassoulet. Seriously, the best beans I've ever tasted let alone ones I made.

Oh, in cassoulet news, I went and bought a new nine quart Le Creuset. Nine quarts! Can't wait to make my next cassoulet in a few weeks in it. More surface area = more crust/skin.
post #27333 of 27337
These were just insanely good: http://www.sfchronicle.com/recipes/article/Recipe-Nopa-s-Wood-Baked-Butter-Beans-With-6892094.php

Although that recipe has you start from dry, and the restaurant was using fresh which probably led to them having such a great texture. And I believe the bartender said they were fresh shelled cannellini beans rather than butter/lima beans.

As this is like the third or fourth time I have mentioned them...they were obviously the absolute highlight of my trip to CA.
post #27334 of 27337
Gyros, tzatziki, Greek coleslaw, tomato rice/pilaf.
post #27335 of 27337
Quote:
Originally Posted by otc View Post

These were just insanely good: http://www.sfchronicle.com/recipes/article/Recipe-Nopa-s-Wood-Baked-Butter-Beans-With-6892094.php

Although that recipe has you start from dry, and the restaurant was using fresh which probably led to them having such a great texture. And I believe the bartender said they were fresh shelled cannellini beans rather than butter/lima beans.

As this is like the third or fourth time I have mentioned them...they were obviously the absolute highlight of my trip to CA.

 

I can never get dried beans the right texture.  They always come out slightly wrong.

post #27336 of 27337
Quote:
Originally Posted by Piobaire View Post

I've sort of got beans on my radar again after than cassoulet. Seriously, the best beans I've ever tasted let alone ones I made.

Oh, in cassoulet news, I went and bought a new nine quart Le Creuset. Nine quarts! Can't wait to make my next cassoulet in a few weeks in it. More surface area = more crust/skin.

Get on the list to get these.

 

http://www.ranchogordo.com/collections/heirloom-beans/products/cassoulet-tarbais-bean

 

I've had a couple of their beans.  Sooo good.

post #27337 of 27337
Hazan's zucchini/onion/basil-frittata. Lovely.
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