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What did you eat last night for dinner? - Page 371

post #5551 of 24799
Ribollita
post #5552 of 24799
Quote:
Originally Posted by mharwitt View Post
Ribollita
One of my wife's favorite things. For some reason, I no longer really enjoy it.
post #5553 of 24799
Quote:
Originally Posted by iammatt View Post
One of my wife's favorite things. For some reason, I no longer really enjoy it.

how sad. it's a pretty new taste for me but i can see it losing its appeal, especially since it's hard to make less than a week's supply in one batch.
post #5554 of 24799
deep fried panko pork chops + pak choy

post #5555 of 24799
Quote:
Originally Posted by Yo-han View Post
deep fried panko pork chops + pak choy


you're just working through an entire pig aren't you? your stuff always looks great. would love the recipes for that cheek and fennel dinner you posted the other day if you get a moment.
post #5556 of 24799
Just made a duck breast magret with an orange gastrique and am pretty impressed with myself. The skin is delicious and crispy, and the sauce is working so well with it. This is also my first time ever making duck. I'm so happy. I just wish I let it rest a little bit longer because after slicing it. The juice ran drying it out a tad.
post #5557 of 24799
Looks pretty damn good, J5.

Tonight, I cranked the grill up to max and let it heat for 10 minutes. Dropped the left over sous vide ribs on it. Oh man, better than the first night. Crispy and caramelized on the outside, perfectly medium rare on the inside, with that perfect texture.
post #5558 of 24799
Short ribs? Arent they tough if they are not cooked completely through?
post #5559 of 24799
Not too shabby Johnny. Not too shabby at all.
post #5560 of 24799
Thanks Rambo. I'm sure compared to others on SF it is really nothing special, but the two major components on the dish were completely new to me.
post #5561 of 24799
Quote:
Originally Posted by Johnny_5 View Post
Short ribs? Arent they tough if they are not cooked completely through?

Bud, notice I said, "left over sous vide?" Those babies had been cooked for over 40 hours.

Quote:
Originally Posted by Piobaire View Post



post #5562 of 24799
Yea, I get that, but what temperature did you sous vide those babies?
post #5563 of 24799
140 degrees...for about 45 hours. So tender, like waygu.
post #5564 of 24799
Pio - do you make enough to have leftovers? If so, do you just go about reheating them normally or do you have to put them back in the machine?
post #5565 of 24799
Chicken Satay with brown rice at the Whole Foods Asian foods bar. Pretty tasty and healthy actually.

Had a red banana as a dessert. snacked on some of the Cypress Grove Midnight Moon goat cheese as well....really great cheese.
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