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What did you eat last night for dinner? - Page 21

post #301 of 27620
The wild boar was prepared very similarly to roast beef with a gravy, some sort of berry sauce (similar to cranberries but smaller), and creme fraiche. It was served with a savory bread pudding.

This is also the season for Spragel, so I am hoping to have some of that as well.
post #302 of 27620
Thread Starter 
Quote:
Originally Posted by Jen
The wild boar was prepared very similarly to roast beef with a gravy, some sort of berry sauce (similar to cranberries but smaller), and creme fraiche. It was served with a savory bread pudding.

This is also the season for Spragel, so I am hoping to have some of that as well.

Oh yes, asparagus season in Germany, yum! I watched this short section of the Deutschewelle news about asparagus picking the other day. One Polish picker said: "The Germans love asparagus, but they don't like to pick them, while we Poles pick asparagus but hate them."
post #303 of 27620
We had a roasted rib of beef and yorkshire pudding topped off with a lemon tart. It was wonderful last night, but I feel like I am walking with an anvil this morning.
post #304 of 27620
White asparagus Flemish style, steamed sole fillet with dill sauce, and too many macarons in a rainbow palette.
post #305 of 27620
Thread Starter 
Quote:
Originally Posted by whoopee
White asparagus Flemish style, steamed sole fillet with dill sauce, and too many macarons in a rainbow palette.

What was the base for the dill sauce?

We had what I call "smoked salmon carbonara".
post #306 of 27620
It was a straightforward cream base.
post #307 of 27620
Thread Starter 
Not sure I know what this means. cold? I sometimes blend basil, thick yoghurt and lemon juice to accompany fish au court bouillon, is your sauce similar?
post #308 of 27620
Quote:
Originally Posted by Jen
I'm in Regensburg for 2 weeks. I have a collaborator at the Uni, and I am giving a couple of talks...while trying to imibe an appropriate amount of bier!

great have fun
post #309 of 27620
Quote:
Originally Posted by iammatt
We had a roasted rib of beef and yorkshire pudding topped off with a lemon tart. It was wonderful last night, but I feel like I am walking with an anvil this morning.


wow, did you make it yourselves, or in a resteraunt?
post #310 of 27620
Quote:
Originally Posted by Fabienne
Oh yes, asparagus season in Germany, yum! I watched this short section of the Deutschewelle news about asparagus picking the other day. One Polish picker said: "The Germans love asparagus, but they don't like to pick them, while we Poles pick asparagus but hate them."


I used to get to Germany for a trade show in the very beggining of asparagus season, and while I don't like it that much, my wife does. So I would bring a huge bunch of white apsaragus home, wrapped carefully in wet paper towel. you really don't see that quality anywhere.
post #311 of 27620
I didn't see what exactly went into it, but believe it probably entailed heavy cream, butter, a bit of lemon juice, dill of course, and possibly some a white wine.
post #312 of 27620
Went out:
Magellan Gin and Tonic
Seared Scallopes with vanila oil and white truffels
Duck Confit
A few glasses of Givry 1er Cru, Clos Charlé, Domaine Mouton 2002, Burgundy
Pot au Chocolate
Can't remeber, but more than 8 double measures of Linkwood,1939 Malt Whisky, with I think about 4 Cohiba Esplendidos Seleccion Reserva, 1999
post #313 of 27620
Quote:
Originally Posted by globetrotter
wow, did you make it yourselves, or in a resteraunt?


ourselves.
post #314 of 27620
Quote:
Originally Posted by iammatt
ourselves.


mmmmmm...... I am coming to visit....
post #315 of 27620
Thread Starter 
Quote:
Originally Posted by Bouji
Pot au Chocolate

Were you at a wedding or something? Did it come with champagne?
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