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What did you eat last night for dinner? - Page 412

post #6166 of 25272
Quote:
Originally Posted by Piobaire View Post
Buddy, I'm nouveau riche. More is more. The smoked mozzarella was awesome.
Would you compare the smokey flavor to a smoked gouda?
post #6167 of 25272
Quote:
Originally Posted by NAMOR View Post
Would you compare the smokey flavor to a smoked gouda?

Not even close.
post #6168 of 25272
Tonight actually.... beef tartare w/chenin blanc/viognier.
post #6169 of 25272
Quote:
Originally Posted by Piobaire View Post
Buddy, I'm nouveau riche. More is more. The smoked mozzarella was awesome.
WOW... two new sig lines in one day!
post #6170 of 25272
First time cooking duck: Spice Crusted Duck Breast with Orange-Honey Glaze and Cumin Scented Carrots.

I kinda overcooked everything a bit. But, being my first time out, I was still pleased with the result and think I can dial it in much better next time.

post #6171 of 25272
Looks tasty Binge
post #6172 of 25272
Quote:
Originally Posted by Piobaire View Post
Buddy, I'm nouveau riche. More is more.

The smoked mozzarella was awesome.

I have nothing to add, but Pio is a legit badass
post #6173 of 25272
maialino
















Public

"Australiasian" They have some items on the menu that I haven't seen before in nyc, like kangaroo, venison and wild boar.



Marinated white anchovies on quinoa croquettes with spicy saffron aioli



Mushroom ceviche with miso aubergines and ginger ponzu sauce



Confit belly and roasted tenderloin of Berkshire pork with salsify, apple puree, sage shortbread and watercress



New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde

post #6174 of 25272
Maialino, nice. My better half gets breakfast there most mornings
post #6175 of 25272
Quote:
Originally Posted by impolyt_one View Post
I've got one of those too, bought at Tesco, can't get the damn thing to work. Figures, since it was only three dollars.
I broke down and bought the one at William-Sonoma. It seems pretty well made but cost a damn sight more than $3 Btw, works perfectly and has not been confiscated yet! LOL@ all the play my quip garnered. Gotta watch those toss away lines.
post #6176 of 25272
Ox cheeks, stole recipe from great british menu but used a bit less wine, three litres seemed a bit excessive and did it in the owen on lower heat for 12 hrs , http://www.bbc.co.uk/food/recipes/de...lletoxch_88833 + fried pig cheek confit, smoked sweet potato puree, dijon veggies and roasted onion on the side (no vis) poor mans sous vide a bit sacrilegious to fry pig cheek confit this hard but had some already made left over in the freezer, would have used smoked pork otherwise
post #6177 of 25272
daaaaaaaaaaaaammmmmnnn
post #6178 of 25272
Quote:
Originally Posted by mharwitt View Post
daaaaaaaaaaaaammmmmnnn
+hells yeah! Great looking pics too. I've never run across mention of a smoked sweet potato before. Or smoked regular potato for that matter.
post #6179 of 25272
Very nice, Yo-han.
post #6180 of 25272
Grass-fed beef chili, red kidney beans, cumin sour cream.



Lamb ribs, white wheat berries, wild mushrooms, red wine glace de viande.

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