or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?
New Posts  All Forums:Forum Nav:

What did you eat last night for dinner? - Page 461

post #6901 of 25350
Took impolyt_ones advice and made an acqua pazza with red snapper, tomatoes and capers for dinner tonight. I know I didn't plate it the traditional way, sitting in all of the oil, but I didn't know how else to plate the asparagus.



post #6902 of 25350
I know I'm supposed to drool over caviar and foie, but the pork rillettes look damn tasty.
post #6903 of 25350
It was all good. I am now sleepy.
post #6904 of 25350
Quote:
Originally Posted by gomestar View Post
I know I'm supposed to drool over caviar and foie, but the pork rillettes look damn tasty.

+me
post #6905 of 25350
Thread Starter 
Nepalese/Indian dinner, dahl bhat with potato/okra karkari and moghlai chicken. With Jasmine rice, as I had run out of basmati.
post #6906 of 25350
4 eggs (scrambled) and an apple.
post #6907 of 25350
Ate at Sprout last night... very satisfied and good value for the money. First course was a very airy Foie Gras - more of a mousse than a terrine, with green salad, beets, and a crunchy sausage. Really interesting presentation... good portion size, not overwhelming (Piob would have been disappointed). Soup - chilled English pea soup with a little sherry vinegar - small , bright flavor, nice color and texture. Next was short ribs over a parsnip puree with brussels sprouts, peirogies, and some other stuff. Allegedly, there was truffle in this dish - it was EXTREMELY subtle if it was in there, but the flavor of the dish was great. Cheese course - a goat cheese profiterole with a fruit compote. Came with a wine pairing and they were very nice and gave me a beer pairing instead since I'm allergic to wine. Dessert was a corn course with a bread pudding, popcorn, freeze dried corn, some ice cream I think... it was good, but not all that memorable.
post #6908 of 25350
Went to Toto Ramen on 52nd.

I waited an hour to eat. Wow... that was actually pretty fucking good. Had a side dish of the seared pork belly, rice, and yuzu mayo. Beyond delicious.

Have never had broth that good at a ramen place charging so little, relatively speaking. Will go back again.
post #6909 of 25350
Crosspost from the Stovetop Sous Vide thread: Duck breast cooked sous vide with an orange sauce and lentils du puy. 2009 Georges Duboeuf Fleurie in the glass.
post #6910 of 25350
Not for dinner tonight but made them today:



Froze them before I vacuum sealed them.
post #6911 of 25350
Piob - were they smoked before freezing? I tend to find stuff freezes better when I seal first... I remember there was an awesome episode of Alton Brown where he talked about freezing... I need to watch again before trying to relay any of the advice, though. But it's the kind of show where he's really at his element as it is very chemistry based.
post #6912 of 25350
Quote:
Originally Posted by ChicagoRon View Post
Piob - were they smoked before freezing? I tend to find stuff freezes better when I seal first... I remember there was an awesome episode of Alton Brown where he talked about freezing... I need to watch again before trying to relay any of the advice, though. But it's the kind of show where he's really at his element as it is very chemistry based.
Ron, not smoked. These are "fresh" sausages, i.e. not smoked. To smoke, you have to mix in some "pink salt," a.k.a. sodium nitrite, as you hold them in the danger zone of between 41 and 140 for quite some time. With the fresh sausages, it's just raw ground meat shoved inside pig intestines, so I get the meat a little more solid before I seal now. We have a light commercial quality sealer and that mo-fo will compress a freshly stuffed sausage with the vacuum power.
post #6913 of 25350
It's cold and its been rainy. I've got the flu and my wife made cottage pie. It really is comfort food.
post #6914 of 25350
Quote:
Originally Posted by Piobaire View Post
White awesomeness
Inspirational.
post #6915 of 25350
Quote:
Originally Posted by CDFS View Post
Inspirational.



So creamy using whole milk. If you're going to make your own I would highly suggest not using 2%.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?