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What did you eat last night for dinner? - Page 240

post #3586 of 25281
lamb chops with pomegranite basalmic vinegar reduction and steamed broccoli.
post #3587 of 25281
Portuguese chorizo sausages and beluga lentils cooked with onion and garlic. It was excellent.
post #3588 of 25281
A bunch of pics from the last few weeks. Clams: Christmas-y dinner: Kaiten sushi in Sapporo: Salmon Roe sushi: Cod unmentionables sushi: Crab sushi: Ramen: Ramen: Fatty tuna sashimi (that's was some freakin fatty toro!): Salmon roe: Various sashimi: Pork belly braised with kombu:
post #3589 of 25281
Quote:
Originally Posted by Alter View Post
A bunch of pics from the last few weeks.
As always, you manage to eat amazing grub every day. But, I do want to ask: do you ever get tired of eating the same type of food all the time? How about a little fried chicken, cheesesteak, or curry thrown in the mix?
post #3590 of 25281
Quote:
Originally Posted by DarkNWorn View Post
As always, you manage to eat amazing grub every day. But, I do want to ask: do you ever get tired of eating the same type of food all the time? How about a little fried chicken, cheesesteak, or curry thrown in the mix?
Yea, I eat a wide variety of stuff, had curry for dinner last night actually, but don't usually have a camera around. The pics above are from special events like xmas, new year and a few days on holiday in Hokkaido...not my usual everyday fare. I think I usually end up posting from those sort of events as I don't snap pics of more regular meals. But now that you mention it...haven't had a good cheesesteak in ages. BTW...been meaning to send you thanks about the hand grip recommendation. Good call...I love it!
post #3591 of 25281
Thread Starter 
Alter, I'd be interested in a Ramen soup recipe, should you be willing to share. Something not too spicy, it would be for my son, who adores all types of noodle soups.
post #3592 of 25281
I made some osso bucco that was cut from 70 pound calves. I used the traditional Milanese recipe, but instead of straining the sauce and reducing it, which then often creates a sauce that is too rich for the level of thickness desired, I pureed the sauce without straining. This lead to a sauce that was perfect in it's richness and overall body.

I served it with saffron risotto and a simple green salad.

We also experimented with a lot of different wines, just to see how they worked with the meal:
Barbaresco
Tinto de Toro
Chateauneuf du Pape
Burgandy

I personally thought the Chateauneuf du Pape was delicious with the dish.
post #3593 of 25281
Quote:
Originally Posted by Alter View Post
Fatty tuna sashimi (that's was some freakin fatty toro!):


post #3594 of 25281
Homemade falafel and pita.
post #3595 of 25281
Alter,

that is some tuna. mmmmm. the ramen looks great, too.
post #3596 of 25281
Quote:
Originally Posted by Fabienne View Post
Alter, I'd be interested in a Ramen soup recipe, should you be willing to share. Something not too spicy, it would be for my son, who adores all types of noodle soups.

From scratch?

Ramen is one of those foods that is so good (and cheap) in restaurants that we usually eat that when we are out. It is like Japanese fast food...shops are everywhere.

Actually, it is rare for anyone to make the soup stock, roast pork or noodles at home. If we eat it at home we just use a packaged version and sometimes add a 7-minute boiled egg, some thinly sliced green onions or other vegetables and throw it all together.
post #3597 of 25281
God I love ramen.
When we make it at home, which we have to do b/c the closest decent ramen is all the way in San Francisco, we just make a basic tonkotsu ramen stock. It's basically pork stock enriched with onion, ginger, leek, garlic, and konbu. After that, it's just the noodles, some pork, some green onions, some corn, and a hard boiled egg. If we had the patience to make pickled ginger at home, it'd be good on tonkotsu. Ours isn't really a true tonkotsu though, since we have a pretty rich, dark stock, compared to the more clear traditional kind.
It looks like Alter's ramen was a shoyu ramen. Yeah?
post #3598 of 25281
Quote:
Originally Posted by Alter View Post
From scratch?

Ramen is one of those foods that is so good (and cheap) in restaurants that we usually eat that when we are out. It is like Japanese fast food...shops are everywhere.

Actually, it is rare for anyone to make the soup stock, roast pork or noodles at home. If we eat it at home we just use a packaged version and sometimes add a 7-minute boiled egg, some thinly sliced green onions or other vegetables and throw it all together.

I've found a place that has pretty good chinese packaged ramen, and I like to beef it up with roast pork, chile, chopped up veggies etc. but I really like to get good ramen at a resteraunt.
post #3599 of 25281
Quote:
Originally Posted by kwilkinson View Post
It looks like Alter's ramen was a shoyu ramen. Yeah?
Yup! The top one is shoyu and the lower one is Sapporo style, which uses a miso base. My favorite is Kyushu style, which uses a rich milky tonkotsu stock. Mmmmmmmm. Got a great place to take you for that when you come, Kwilk.
post #3600 of 25281
We had chicken pot pies, made from scratch by my wife. Delicious puff pastry on top, yummy!

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