• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

What did you eat last night for dinner?

drizzt3117

Stylish Dinosaur
Joined
Aug 26, 2004
Messages
13,040
Reaction score
14
Miso Soup
Toro, Tuna, Yellowtail, and Salmon sushi
Tap Water
 

rdawson808

Distinguished Member
Joined
Feb 22, 2005
Messages
4,122
Reaction score
4
We had steak (broiled) in a marinade (honey, teriyaki sauce, ginger, garlic, salt, pepper, crushed red pepper, and sesame seeds) with sweet potatoes (cooked in canola oil, brown sugar, salt, and pepper) and broccoli (sp?). Mmmmm.


bob
 

azn8oi

Active Member
Joined
Jul 10, 2006
Messages
40
Reaction score
0
IMG_0822.JPG

IMG_0835.JPG

IMG_0839.JPG

IMG_0844.JPG


twice toasted pita bread | pork chops | gently grilled tomatoes | grilled cucumbers | carmelized onions

Thank god a bit of the oil from the pork chops and tomatoes were still on. The pita bread was so dry.. but oh so crunchy. mmm
tounge.gif
 

lakewolf

Distinguished Member
Joined
Jul 18, 2006
Messages
4,821
Reaction score
10
Originally Posted by Fabienne
Insalata caprese (with basil and tomatoes from the garden)
Daube provençale au vin rouge (red wine beef stew, marinated 24 hours prior to cooking, perfumed with orange zest, sprinkled with olives and shallots the last half hour of cooking, simmered gently for 4 hours.)

Night before last: spanakopita, heavy on the dill.

Tonight: Cornish hens, hopefully barbecued if it doesn't storm, with lemongrass white beans (experiment).


I'm in love !
inlove.gif
 

Bouji

Senior Member
Joined
Mar 26, 2006
Messages
715
Reaction score
0
Thursday:
Chicken Kiev with garlic and parsley butter
Bottle of Chianti Classico unfiltered 2004

Friday:
(At a party)
2 Gin and Tonics
Indian food... chicken curry, lentils, spinnach, lamb curry etc..

Saturday:
Prosciutto and buffalo mozzarella pizza
Bottle of Margaux 2001

Sunday:
Somerset designated origin Cheddar cheese soufflÃ
00a9.png
.
Bottle of Pommard 2002

Monday:
Aberdeen Angus Dry Aged (28 days) Sirloin Steak seared on a cast iron skillet, cooked rare.
Sauce made with double cream, Spanish onions, garlic, rosemary, and Johnnie Walker Black Label Scotch.
French Fries.
3 glasses of Valpolicella Ripasso 2002

Today:
Homemade ravioli Verde, filled with goat's cheese and sun dried tomatos, coloured with Swiss chard, with basil pesto and shaved Parmigiano Reggiano.
2 glasses of Valpolicella Ripasso 2002
2 Quad Johnnie Walker Gold Labels
 

Kent Wang

Affiliate Vendor
Affiliate Vendor
Dubiously Honored
Joined
May 5, 2005
Messages
5,841
Reaction score
1,492
Deviled quail eggs with salmon roe. Eggs in an egg.
 

Alter

Distinguished Member
Joined
Dec 29, 2004
Messages
4,321
Reaction score
144
Bouji, My god, do you eat like that every week? Sounds great.

Kent, love that presentation.

I went to Nagoya for the day and finished it with some Misokatsu, a local Nagoya specialty: Breaded and fried pork tenderloin with a sweet red miso sauce. It was delightful.
 

Bouji

Senior Member
Joined
Mar 26, 2006
Messages
715
Reaction score
0
Originally Posted by Alter
Bouji, My god, do you eat like that every week? Sounds great.

Kent, love that presentation.

I went to Nagoya for the day and finished it with some Misokatsu, a local Nagoya specialty: Breaded and fried pork tenderloin with a sweet red miso sauce. It was delightful.


Normally not so much wine... As for the food, if you make it fresh, it's relatively inexpensive. Things like Prosciutto, Buffalo Mozzarella and Swiss Chard, are easily available in London, certainly more so than Japan, as they are European.
Time is an issue, but work has been slow recently, and I head home at about 4pm most days; so I cook.
 

Luc-Emmanuel

Distinguished Member
Joined
Feb 2, 2005
Messages
1,580
Reaction score
17
Last night, risotto aux cèpes (picked last saturday) with a bottle of bootleg red sancerre from 1997.

!luc
 

life_interrupts

Distinguished Member
Joined
Apr 25, 2006
Messages
1,005
Reaction score
8
Grilled Swordfish, marinated in soy, ginger, garlic, and rice vinegar, with black beans (onions, garlic, cumin, coriander), and guacamole on the side. Two fingers of Ron Pampero Anniversario rum. If I'd had a cigar, it would have been perfect.
 

VKK3450

Distinguished Member
Joined
Sep 13, 2004
Messages
3,617
Reaction score
2
Beef Fried Noodles (crispy)
Roast Duck
Salt and Pepper Pork Ribs

I flew into Hong Kong yesterday for 3 weeks. Now its a strange tug of war with my waistline. Eat like I love to in HK vs. The needs of my tailor

K
 

Bouji

Senior Member
Joined
Mar 26, 2006
Messages
715
Reaction score
0
Originally Posted by Luc-Emmanuel
Last night, risotto aux cèpes (picked last saturday) with a bottle of bootleg red sancerre from 1997.

!luc

I've nered had red Sancerre... Which grapes is it made from?
 

Luc-Emmanuel

Distinguished Member
Joined
Feb 2, 2005
Messages
1,580
Reaction score
17
Originally Posted by Bouji
I've nered had red Sancerre... Which grapes is it made from?
pinot noir. The one I had last night, harvested during one of Loire's best recent vintage (1997) could have passed for a decent burgundy, with a lighter texture. !luc
 

Luc-Emmanuel

Distinguished Member
Joined
Feb 2, 2005
Messages
1,580
Reaction score
17
Originally Posted by Bouji
I've nered had red Sancerre... Which grapes is it made from?
It's really not worth getting sought though. Most of them are rather aquous and lack maturity. !luc
 

Bouji

Senior Member
Joined
Mar 26, 2006
Messages
715
Reaction score
0
Don't tell me... a la Beaujolais... yucky...
tounge.gif
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 55 35.5%
  • Half canvas is fine

    Votes: 60 38.7%
  • Really don't care

    Votes: 17 11.0%
  • Depends on fabric

    Votes: 27 17.4%
  • Depends on price

    Votes: 28 18.1%

Staff online

Forum statistics

Threads
505,180
Messages
10,579,208
Members
223,888
Latest member
alitamartin07
Top