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What did you eat last night for dinner? - Page 369

post #5521 of 25369
Pig cheek confit with fennel puree and an unorthodox version of choucroute.

post #5522 of 25369
This is an oddly detached way to cook. No scents, smoke, attention needed, cooking noises...nothing but a wet plastic bag. Looking forward to dinner tomorrow and seeing how they brown up.
post #5523 of 25369
Quote:
Originally Posted by Piobaire View Post
This is an oddly detached way to cook. No scents, smoke, attention needed, cooking noises...nothing but a wet plastic bag. Looking forward to dinner tomorrow and seeing how they brown up.

Imagine that--- the easiest way to do it perfectly is to just not touch it.
post #5524 of 25369
Quote:
Originally Posted by kwilkinson View Post
Imagine that--- the easiest way to do it perfectly is to just not touch it.

I can see where it might discourage a chef.

Tried to get beef cheek today. Still searching.
post #5525 of 25369
Quote:
Originally Posted by Piobaire View Post
I can see where it might discourage a chef. Tried to get beef cheek today. Still searching.
I imagine you'd have to go wholesale for anything in quantity. Never really seen a butcher or supermarket display a significant quantity of these. Hell, I never really see them at all outside of the occasional whole head.
post #5526 of 25369
Quote:
Originally Posted by Rambo View Post
I imagine you'd have to go wholesale for anything in quantity. Never really seen a butcher or supermarket display a significant quantity of these. Hell, I never really see them at all outside of the occasional whole head.

Why would I want a large quantity of beef cheeks?
post #5527 of 25369
^you could have tacos for eternity
post #5528 of 25369











peasant







suckling piq



whole sea bass





panna cotta
post #5529 of 25369
Quote:
Originally Posted by Piobaire View Post
Why would I want a large quantity of beef cheeks?
Well you wouldn't go through the trouble of smoking or sous viding (videing?) one or two at a time would you? Thus the larger quantity.
post #5530 of 25369
Cocoichibanya curry: level 3 spice, 200g rice, cherry tomatoes, asparagus, and karaage toppings, with a corn salad on the side and a beer.
post #5531 of 25369
Big meal at Cityzen to celebrate a friend's 40th. Pork cheeks over farro risotto, foie gras, other stuff. All excellent. Washed down with 70 Vega Sicilia Unico and 90 Latour, among others. I need a nap.
post #5532 of 25369
Quote:
Originally Posted by mellowfellow View Post

....


Great pics as usual, where is the first set of pics from?
post #5533 of 25369
Quote:
Originally Posted by impolyt_one View Post
^you could have tacos for eternity

Lulz.

Quote:
Originally Posted by Rambo View Post
Well you wouldn't go through the trouble of smoking or sous viding (videing?) one or two at a time would you? Thus the larger quantity.

So much that I need to seek a wholesaler?

Also, if you haven't caught this yet in my several posts, sous vide is no trouble.
post #5534 of 25369
how you do plan to get some color and caramel on those things? pan sear?
post #5535 of 25369
also, I am extremely jealous and want one of those contraptions myself.
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