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What did you eat last night for dinner? - Page 257

post #3841 of 27541
pulled pork sanwiches with cole slaw

wings

homemade sopressata

homemade buffalo chicken, cheese and margherita pizzas.
post #3842 of 27541
I ground some fresh pork butt, sauteed off some brown mushrooms and shallots, tossed in the fresh pork, pack of extra firm tofu and mabu sauce. Yum.
post #3843 of 27541
had some steaks



and the bottle on the left. Was going to post this last night and ask which bottle I should have but forgot to.
post #3844 of 27541
I went on a quick trip to Western Canada, here's a sample of what it looked like food-wise...

Calgary:

Tasting menu at a downtown restaurant (I did not take notes and I am not doing this place justice as I forget the details, it was a great, great meal):
- Arctic char mousse, various condiments (as I said, shaky memory there!)
- Deconstructed prosciutto and melon dish: cold melon soup with diced melon, prosciutto.
- Fresh, handmade agnolotti with white beans stuffing
- Sesame seed crusted sablefish with braised asian vegetables (I can't remember the name)
- Suckling pig dish
- Ananas flavoured palate cleanser served as a freezie
- Three chocolate desserts
- I have yet to taste the granola they gave us upon leaving the restaurant

The chef trained at The French Laundry in the past and everything was perfectly executed. The SO and I had a great time.


Peter's Drive-In for lunch
Uber-messy hamburger, onion rings, chocolate shake. Heart attack ensues.

Nellie's for brunch
Ukrainian sausage, pan-fried perogies, sour cream, over-easy eggs, Winnipeg rye bread. Heart attack ensues.


Lake Louise:
I was just stopping by and had afternoon tea (prosecco, scones, Devonshire cream, various treats including quail eggs, smoked salmon and way too many sweets, Fairmont Organic Tea Blend)


Home cooked meals
Penne all'arrabiatta washed down with a 2005 La Bastide Dauzac Margaux
Lamb shortribs stew, celeriac puree with another 2005 vintage from the same appellation


Tonight:
Arrived at my hotel in Toronto quite late, so I just went to the bar for veal milanese with braised cipollini and a glass of Chianti. Looking forward to going back home further East tomorrow.


I must have gained 10 pounds over the last week. I will be eating salad for the next week... but don't quote me on this.

Overall, a nice little trip and some pretty good meals!
post #3845 of 27541
Sprats and rye bread from a local Russian bakery. Some piroshkis and a little smoked sausage. Yum.
post #3846 of 27541
Quick stir fry of cauliflower and salmon:
post #3847 of 27541
Friends in town, so we went over to Lers Ros Thai in SF. Had the tom yum soup, pork belly, and pork shoulder.








But on Saturday, went over to Humphry Slocombe to try the beer ice creams they had made for SF Beer Week and got a flight of 4... Monk's Blood, Firestone Walker's Reserve Porter, Magnolia's Four Winds, and Red Rocket Ale:



They're supposed to be making a Dogfish Head one soon.
post #3848 of 27541
Quote:
Originally Posted by Roikins View Post


But on Saturday, went over to Humphry Slocombe to try the beer ice creams they had made for SF Beer Week and got a flight of 4... Monk's Blood, Firestone Walker's Reserve Porter, Magnolia's Four Winds, and Red Rocket Ale:



They're supposed to be making a Dogfish Head one soon.

So...how'd they taste?
post #3849 of 27541
Quote:
Originally Posted by Roikins View Post
They're supposed to be making a Dogfish Head one soon.
We make beer ice cream a lot from the recipe from Buerehiesel in France. Awesome stuff, even better at the restaurant (back in its heyday.) I think we made some for kwilk when he was over.
post #3850 of 27541
Hell yeah Matt's beer ice cream is great.
What was the brand-- Kronenbourg?
post #3851 of 27541
Quote:
Originally Posted by Alter View Post
So...how'd they taste?
Quite good; strong enough beer flavors tempered with just the right amount of sweetness. The Monk's Blood was my favorite, but the Firestone Walker's Reserve Porter, I think, was also good since they mixed in some coconut with it. I need to find a way to head back up there since it sounds like they've moved on to another 6 beers.
Quote:
Originally Posted by iammatt View Post
We make beer ice cream a lot from the recipe from Buerehiesel in France. Awesome stuff, even better at the restaurant (back in its heyday.) I think we made some for kwilk when he was over.
What, no recipe?! Was that Westermann's recipe? I remember when I was living in DC, I met him when he was visiting the Willard/Cafe du Parc to do his consulting chef gig, and the chef at Cafe du Parc mentioned in passing to me one night something about beer ice cream.
post #3852 of 27541
Quote:
Originally Posted by kwilkinson View Post
Hell yeah Matt's beer ice cream is great.
What was the brand-- Kronenbourg?
Yeah, Kronenbourg. The idea is to have just a taste of beer. It's a recipe for food lovers, not beer connoisseurs.
post #3853 of 27541
Quote:
Originally Posted by iammatt View Post
Yeah, Kronenbourg. The idea is to have just a taste of beer. It's a recipe for food lovers, not beer connoisseurs.

Is Kronenbourg a n00b beer? I thought it tasted pretty damn great, in ice cream form and just as beer.
post #3854 of 27541
Quote:
Originally Posted by iammatt View Post
I think we made some for kwilk when he was over.

Quote:
Originally Posted by kwilkinson View Post
Hell yeah Matt's beer ice cream is great.
What was the brand-- Kronenbourg?

wait, wut?
post #3855 of 27541
Quote:
Originally Posted by kwilkinson View Post
Is Kronenbourg a n00b beer? I thought it tasted pretty damn great, in ice cream form and just as beer.

Had a Kronenbourg for the first time 2 weeks ago at restaurant in NY. Good stuff, will try and kop.
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