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

post #7486 of 25281
Quote:
Originally Posted by kwilkinson View Post
Unfortunately, with my boss being in and out of the shop and needing me on an hour's notice, I can only plan on short notice. But I should be able to do something on a day next week if it's Tuesday Wednesday or Thursday.

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.
post #7487 of 25281
easter dinner.
post #7488 of 25281
comfort food:
post #7489 of 25281
foodguy - I don't even know what to say. impolyt_one - That's a very nostalgia inducing meal.
post #7490 of 25281
Quote:
Originally Posted by foodguy View Post

easter dinner.

Fucking hell. I am salivating.
post #7491 of 25281
Quote:
Originally Posted by kwilkinson View Post
Fucking hell. I am salivating.

And that's after he resized it. You should have seen the high-res version!
post #7492 of 25281
Quote:
Originally Posted by mm84321 View Post
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.
post #7493 of 25281
Quote:
Originally Posted by foodguy View Post

easter dinner.

post #7494 of 25281
Quote:
Originally Posted by kwilkinson View Post
Fucking hell. I am salivating.

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.
post #7495 of 25281
'quatre-epices' just made me moist, i think
post #7496 of 25281
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?
post #7497 of 25281
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.
post #7498 of 25281
Quote:
Originally Posted by impolyt_one View Post
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.
post #7499 of 25281
Quote:
Originally Posted by impolyt_one View Post
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.

Your girlfriend purloined Gouda, of all cheeses. That's hilarious.
post #7500 of 25281
Quote:
Originally Posted by SField View Post
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.
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.
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