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What did you eat last night for dinner? - Page 415

post #6211 of 25548
Thawed some of the smoked ribs from a few weekends ago and made coleslaw. I love that vacuum sealer + large freezer = smoked ribs on a weekday night.
post #6212 of 25548
Quote:
Originally Posted by iammatt View Post
Ribollita, penne with chard, tandoori chicken.
you poor thing
Quote:
Originally Posted by Piobaire View Post
Thawed some of the smoked ribs from a few weekends ago and made coleslaw. I love that vacuum sealer + large freezer = smoked ribs on a weekday night.
nice. reminds me that i still need to make that corned beef recipe....
post #6213 of 25548
Quote:
Originally Posted by mharwitt View Post
you poor thing
It was really good. I now think I like it again.
post #6214 of 25548
Quote:
Originally Posted by iammatt View Post
It was really good. I now think I like it again.

glad to hear your taste buds have returned. i toss a parmesan rind in when i make it. sacrilege?
post #6215 of 25548
It wouldn't be to me. I think ribollita can lack meaty flavors, and parmesan rind could help.
post #6216 of 25548
Quote:
Originally Posted by iammatt View Post
It wouldn't be to me. I think ribollita can lack meaty flavors, and parmesan rind could help.
i use a healthy parmesan rind and a bouquet garnis, but no other flourishes. i love it this way, will probably make it again this week.
post #6217 of 25548
^^ Have you made it to the Seafood City yet? Curious to hear your thoughts.
post #6218 of 25548
Quote:
Originally Posted by Baron View Post
^^
Have you made it to the Seafood City yet? Curious to hear your thoughts.

i intended to go on saturday or sunday but everything else i had to do was in the middle of hollywood. i'm going to go this week or weekend. may pick up some branzino if they have them. i want to do another salt crust
post #6219 of 25548
thanks for the kind comments
post #6220 of 25548
Quote:
Originally Posted by mharwitt View Post
i intended to go on saturday or sunday but everything else i had to do was in the middle of hollywood. i'm going to go this week or weekend. may pick up some branzino if they have them. i want to do another salt crust

I haven't seen banzino either time I was there, unless it goes by another name that I'm not recognizing. It's an asian market, so the selection is slanted in that direction. I should also note that the selection was fairly different both times. They always have a lot of milkfish, which I gather is the national dish of the Philipines.
post #6221 of 25548
Salmon stuffed with crab, swiss chard, roasted veggies.
post #6222 of 25548
Nothing too crazy, but I experimented with a new pizza dough tonight. My wife and I picked up a whole wheat frozen dough the last time we were at Jungle Jim's and I decided to make it following this method. Topped it with carmelized onions and sauteed wild mushrooms. Enjoyed the flavors and it was great overall, but I don't think this particular crust is suited to the super high heat and short cook times. Had a couple small pieces with a very simple mixed greens salad and a glass (or two) of a French table wine I picked up at the market this afternoon.
post #6223 of 25548


Cider-glazed center-cut pork chop with Waldorf salad.

The butcher's bone-in rib chops were cut too thick so I went with a thinner center-cut chop. Once I prepped it for cooking I realized it had an odd shape that made it kinda hard to cook. Overall, it was tasty, but I think I'll go for the traditional bone-in rib chop next time.

Oh, and I thought a rich Cali chard would go nice, but I found it to be quite the opposite. With the fruit salad side and the apple-vinegar dressing I thought a SB or Sancerre would be too much fruit, but my choice wasn't any better. Maybe something with more minerality next time? For some reason red just felt wrong. Ideas?
post #6224 of 25548
looks like browned vagina
post #6225 of 25548
No wonder it tasted so good.
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