What did you eat last night for dinner? - Page 500

cool, let me check my schedule.

I did Bin 36 for the easter brunch yesterday, one of the best meals I've taken my family to, really enjoyed it. later this week taking customers to david Burke's.

easter dinner.

comfort food:

foodguy - I don't even know what to say. impolyt_one - That's a very nostalgia inducing meal.

Fucking hell. I am salivating.

And that's after he resized it. You should have seen the high-res version!

yeah, sorry about that. i'm old and unschooled in the ways of the technology. worked kind of funny with the samurai sword the other day, but not so much with the pork.

it's really, really easy: take a whole picnic shoulder, score the skin, season and refrigerate overnight (if you want). Start at 325 to an internal temp of 155-160, then crank the oven to 450-500 for 15-20 minutes to crisp the skin. meat stays moist while the skin gets like chicharrones. i usually season with fennel/black pepper/salt (great with chianti/barbera), but because i wanted to pour some beaujolais, did an abbreviated quatre-epices with 2/1/1 black pepper, cloves/allspice and salt.

'quatre-epices' just made me moist, i think

Manton,

That's a beautiful plate of pasta.

Foodguy, what did you serve your pork with?

Impolyt, what kind of cheese did you use on the toast?

RE: Tac, yes that is the duck egg dish I was referring to. I had the yellow seafood curry which was nice.

How were the boat noodles? Was that the one with the braised beef?

I had some shit ass Kirkland or Tillamook cheddar on there, a stolen piece of Gouda (my gf pocketed three little Gouda packages from some snooty buffet we went to the other day... she is mildly klepto) and then just a smidge of parm.... in other words, all the cheese I had in my fridge, thrown into my decrepit Moulli grater.

I love a good grilled cheese. The one in ad-hoc is quite heavenly. A friend of mine used to make something very similar to it when we'd come home from a weekday shift late at night. He'd use that day's brioche with some gruyere... really one of the best comfort foods I can imagine.

Your girlfriend purloined Gouda, of all cheeses. That's hilarious.

I have the book and have been eyeing a bunch of the recipes - but I give up because I can't get anything close enough to what the recipes call for. I have the TFL book as well and those recipes are like unobtanium status. Cheese and bread are incidentally some of the biggest sore points here in Korea; live cultures were illegal for import until like 1997 (true story) so cheese is literally brand new and limited (and expensive, duh) here and bread is awful. I have like the only decent bakery in this country about 150 ft in front of my building, but it's always sold out because I don't get out of bed til 4. My girlfriend goes down there and gets bread and so the bread in that pic is two leftover slices from a nice milk bread loaf we froze.