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

post #5101 of 25830
Ok, I made beef tartare. Happy?

Quote:
Originally Posted by fritzl View Post
didn't talk about the side dish. the main plate is beef tartare.

filet mignon:

Question: What is filet mignon?
Filet mignon is an expensive tender cut of beef
post #5102 of 25830
Quote:
Originally Posted by Yo-han View Post
Ok, I made beef tartare. Happy?

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

ps: actually your op was overread by me. but hey...
post #5103 of 25830
from sat, roast pork


post #5104 of 25830
Thinking of doing another batch of the NYT braised pork bellies.
post #5105 of 25830
Quote:
Originally Posted by Yo-han View Post
from sat, roast pork



Looks great. Any details on what exactly you made? I'm curious to know what's on the port and underneath it.
post #5106 of 25830
I think her name was heather?


bazing!

hehe...I had pork tenderloin. simple and filling.
post #5107 of 25830
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
post #5108 of 25830
Quote:
Originally Posted by banis View Post
Pink Roasted Veal Served with Seared Shrimp with Parmigiano & Potato Cake and Sweet-Pea Purée

I don't get this combination. Did you like it?
post #5109 of 25830
Quote:
Originally Posted by Piobaire View Post
Had what is known locally as an "ugly steak." It's flap meat. Very juicy, very tender. Steamed some artichokes then dropped them on the grill with the steaks.


The artichoke looks like a handful to handle, but what did you rub the steak with to get that deep red color?
post #5110 of 25830
Quote:
Originally Posted by gdl203 View Post
I don't get this combination. Did you like it?
Yes, it was rather nice. At first taste I didn't like the pea puree, but afterwards it was good.
post #5111 of 25830
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.
post #5112 of 25830
Quote:
Originally Posted by hboogz View Post
The artichoke looks like a handful to handle, but what did you rub the steak with to get that deep red color?

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.
post #5113 of 25830
Quote:
Originally Posted by Jodum5 View Post
Looks great. Any details on what exactly you made? I'm curious to know what's on the port and underneath it.

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
post #5114 of 25830
I had shabu shabu, though not an exceptional rendition of the meal by any stretch...
post #5115 of 25830
Fried chicken.
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