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

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.

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.

I think of puree as being a spoonful of something rich and concentrated, not a plateful.

+1... you risk making hospital food.

fucking whodini

I like that.

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.

Ate a burger and now I'm about to eat some black dicks, and then maybe some yellow dicks

^ does the creamy filling inside differ in taste?

Let me guess, each of those was around $300?

90 cents. Cheap for dick

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.

had dolsot bibimbap

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