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What did you eat last night for dinner? - Page 491

post #7351 of 25347
Quote:
Originally Posted by otc View Post
Both purees were attempted thanks to the threads here.

Welcome to the puree brigade. My main criticism with your dish is similar to that of mine: there's this sea of green puree, in my case underneath, in your case on top. For both, I'll bet restraint is the best course of action.
post #7352 of 25347
You guys need something 'in' on 'on' your purees - the main feature, whether it be more asparagus in the form of tips (I wouldn't be using tips in the puree itself) or your protein. Scallops, or chicken, or fish, frog legs, etc. Also - that's a helluva lot of puree for one plate, otc, both the asparagus or potato, in general and of each. If you're gonna use the asparagus as a sauce, then use only that kind of amount.
post #7353 of 25347
I think of puree as being a spoonful of something rich and concentrated, not a plateful.
post #7354 of 25347
Quote:
Originally Posted by iammatt View Post
I think of puree as being a spoonful of something rich and concentrated, not a plateful.

+1... you risk making hospital food.
post #7355 of 25347
Quote:
Originally Posted by binge View Post
kmilk.
fucking whodini
post #7356 of 25347
Quote:
Originally Posted by kwilkinson View Post
fucking whodini
I like that.
post #7357 of 25347
Quote:
Originally Posted by kwilkinson View Post
fucking whodini

post #7358 of 25347
Spelt pasta with roasted tomato sauce with mushrooms, spanish onions, eggplant, olives, garlic, chilli and aged goats cheese. Had it with a green salad and washed it down with a NZ Pinot Noir.
post #7359 of 25347
Ate a burger and now I'm about to eat some black dicks, and then maybe some yellow dicks
post #7360 of 25347
^ does the creamy filling inside differ in taste?
post #7361 of 25347
Quote:
Originally Posted by impolyt_one View Post
Ate a burger and now I'm about to eat some black dicks, and then maybe some yellow dicks

Let me guess, each of those was around $300?
post #7362 of 25347
90 cents. Cheap for dick
post #7363 of 25347
Quote:
Originally Posted by impolyt_one View Post
You guys need something 'in' on 'on' your purees - the main feature, whether it be more asparagus in the form of tips (I wouldn't be using tips in the puree itself) or your protein. Scallops, or chicken, or fish, frog legs, etc.
Also - that's a helluva lot of puree for one plate, otc, both the asparagus or potato, in general and of each. If you're gonna use the asparagus as a sauce, then use only that kind of amount.

Yeah, it was too much puree really...but I was using the asparagus as a sauce (I actually wanted to eat the the aspragas!). I like the idea of keeping the tips out...Would give me a vegetable with some texture and let me eat more of the asparagus without having to drown the plate in the puree.

I might need to get a food processor or a squeeze type ricer (since my foley food mill would definitely not do much to the blanched cauliflower in SField's recipe) before I do more of this sort of thing.
post #7364 of 25347
had dolsot bibimbap
post #7365 of 25347
Quote:
Originally Posted by otc View Post
Yeah, it was too much puree really...but I was using the asparagus as a sauce (I actually wanted to eat the the aspragas!). I like the idea of keeping the tips out...Would give me a vegetable with some texture and let me eat more of the asparagus without having to drown the plate in the puree.

I might need to get a food processor or a squeeze type ricer (since my foley food mill would definitely not do much to the blanched cauliflower in SField's recipe) before I do more of this sort of thing.

No, it needs to riced, dried, mixed with your fats, then put through a tamis a few times.
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