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What did you eat last night for dinner? - Page 289

post #4321 of 27541
Quote:
Originally Posted by EnglishLapel View Post
So, the long grain is less "authentic" than its shorter brother?
I did a quick google and found many supports for that , although apparently it should be medium but short can, apparently, be acceptable - I just knew Long-grain is wrong... I use rice labeled "paella rice" (e.g., http://www.tienda.com/food/paella_rice.html ) http://www.finecooking.com/articles/how-to/paella.aspx
post #4322 of 27541
Quote:
Originally Posted by iammatt View Post
I didn't cook it. It was at the new restaurant of an old friend. However, I make a fantastic paella. No real tips. It's pretty straight forward stuff.

Quote:
Originally Posted by ChicagoRon View Post
I did a quick google and found many supports for that , although apparently it should be medium but short can, apparently, be acceptable - I just knew Long-grain is wrong... I use rice labeled "paella rice" (e.g., http://www.tienda.com/food/paella_rice.html )

http://www.finecooking.com/articles/how-to/paella.aspx

Hahah confident in your skills iammatt, I like it. No i knew it wasn't that complex just wondering if you did anything special. Thanks anyway to both of you.
post #4323 of 27541
Two small lobster tails. (first time attempting to broil them). Is there some secret to getting them to expand out the top like on TV? Edit: I just looked it up and realized that I was dumb. Carry on. Grilled asparagus Sweet pepper and dungeness crab bisque.
post #4324 of 27541
20-course tasting at the newest location of Han Dynasty, a Sichuan restaurant formerly confined to the Philly suburbs but now open in the city. They explicitly offer "americanized" and "authentic" menus, and this was the latter. This order is only roughly accurate, but here they were in delicious, spicy glory: Quick Stir Fried Cucumber Tripe in Chili Oil Pork Belly with Fresh Garlic Sauce Green Bean Noodle in Chili Oil (Wide) Green Bean Noodle in Chili Oil (Narrow) Taiwanese Sausage Wonton in Chili Oil Wonton in Chili Oil (flatter in shape with less filing, sweeter and with sesame seeds) Sesame Cold Noodles Cold Noodles in Chili Oil Red Braised Pork Belly (Hong Shao Rou) Double Cooked Pork with Wood Ear Mushroom Lamb in Cumin Honey Walnut Shrimp Boiled Fish in Hot Sauce Diced Chicken with Pickled Chili Twice Cooked Chicken Stir Fried String Beans with Minced Pork Boiled Beef in Hot Sauce Bok Choy with Black Mushrooms The owner, Han, is a real character - always very honest, direct and funny. He swooped around the dining room beer in hand, visiting our table occasionally to liven things up with such reflections as, "In most Chinese restaurants this dish is usually accompanied with broccoli. This isn't because... I fucking hate broccoli." "You'd better finish or take this home, or else I'll cram it down your throats." "This is the last dish of the night. Enjoy, thanks for coming, now get the fuck out of here." [after a 3 and half hour dinner with at least 60 people attending] All said with a smile. On previous visits he's been happy to tell us when our menu choices were bad, which dishes the chef at this particular one of his restaurants do well and which are mediocre. Well worth a visit.
post #4325 of 27541
Dinner? How about dessert?

Made this with a friend... foie gras ice cream with some liquid nitro "borrowed" from work.










Foie ice cream with maple syrup "caviar."
post #4326 of 27541
Awesome.

How was it? What happened to the sauternes caviar?
post #4327 of 27541
Quote:
Originally Posted by kwilkinson View Post
Awesome. How was it? What happened to the sauternes caviar?
We made it 60% foie, so it was unbelievable. Tossing it into the base raw with the yolk on heat like you suggested was a win. Made with LN2, it was so smooth and rich. We had left over base left, so we made vanilla ice cream with some dry ice I also brought from lab... we ended up with carbonated ice cream, so each bite had a fizz and bite which was unexpected, but reminded us of a root beer float. The sauternes caviar was a fail since I forgot to snag the sodium citrate from our lab, and when I did a pH check, it came in at around 4.0, so it wouldn't spherize nicely. Instead of experimenting and wasting more sauterne, we decided to drink it.
post #4328 of 27541
Okay, I just got out-foie'ed.

Had bacon maple ice cream at Lola Bistro. It was incredibly good.
post #4329 of 27541
Quote:
Originally Posted by Piobaire View Post
Okay, I just got out-foie'ed.

Had bacon maple ice cream at Lola Bistro. It was incredibly good.

I was going to say "Pio just got a bonar, Matt just threw up"
Looks good though. How did the syrup gel? You still reverse spherified the maple right?
post #4330 of 27541
Quote:
Originally Posted by kwilkinson View Post
I was going to say "Pio just got a bonar, Matt just threw up"
Looks good though. How did the syrup gel? You still reverse spherified the maple right?
+1
post #4331 of 27541
Quote:
Originally Posted by kwilkinson View Post
I was going to say "Pio just got a bonar, Matt just threw up" Looks good though. How did the syrup gel? You still reverse spherified the maple right?
Yeah, the syrup was easy using reverse because it's so dense. We weren't patient enough to let the syrup degas so the spheres had bubbles; we just wanted to hurry up and taste the ice cream.
Quote:
Originally Posted by iammatt View Post
+1
You secretly love it... all the flavors of a torchon in under 5 minutes with no seared smell that you hate so much.
post #4332 of 27541
From this:



To this:
post #4333 of 27541
Quote:
Originally Posted by Tokyo Slim View Post
From this:



To this:

Is that a giant steak, or you just have a small plate?
post #4334 of 27541
Quote:
Originally Posted by DNW View Post
Is that a giant steak, or you just have a small plate?
It WAS a giant steak. Now it is in my belly.
post #4335 of 27541
I ate at the highest level last night, or so I was told.
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