What did you eat last night for dinner? - Page 341

Ok, I made beef tartare. Happy?

for you? yes. it's a great dish.

ps: actually your op was overread by me. but hey...

from sat, roast pork

Thinking of doing another batch of the NYT braised pork bellies.

Looks great. Any details on what exactly you made? I'm curious to know what's on the port and underneath it.

I think her name was heather?


bazing!

hehe...I had pork tenderloin. simple and filling.

Some pictures from the recent dining in Prague.
Dried delicate Czech Lamb Ham with Raspberries and Truffle Oil

Velvet Foie-Gras Terrine with Home - Made Apricote Chutney

Butter Poached Half of Lobster Served with Garden Vegetable Confit and Tomato Concasse

Home-made Pears & Vanilla Sorbet

Pink Roasted Veal Served with Seared Shrimp with Parmigiano & Potato Cake and Sweet-Pea Purée

Home-made Strawberry Dumplings

I don't get this combination. Did you like it?

The artichoke looks like a handful to handle, but what did you rub the steak with to get that deep red color?

Yes, it was rather nice. At first taste I didn't like the pea puree, but afterwards it was good.

And pictures from another Prague restaurant.

Amuse Bouche
\t
Marinated Canadian Lobster in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar

Duck liver Terrine"Foie Gras" garnished with Chocolate "Valrhona" served on Pear Jelly falvoured with "Williamine Liqueur" and homemade Brioche

Grilled John Dorry accompanied with Lobster Ravioli poured by Lobster Bisque

Home-made Lime Sorbet

Roasted Rack of Fallow Deer with forest Mushrooms, Rowanberries, Kenya Beans and butter Gnocchi poured by Grand Veneur Sauce

Plum Ravioli topped with Sugar, Nuts and Melted Butter\t \t

Chocolate Praline "Mon Chéri"


Pictures seem to be not as good as I thought.

The artichoke is easy to eat. Just pluck the leaves off and dip in aoili, using your incisors to strip the meat from the base of the leaf. Then when you have the heart left, cut it up.

The meat was seasoned with S&P and a little cummin.

crushed fennel seeds, garlic, rosemary, thyme and s&p for the "rub".
underneath was white wine, balsamico, onion and carrot to catch up the porks juices and make gravy

I had shabu shabu, though not an exceptional rendition of the meal by any stretch...

Fried chicken.