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What did you eat last night for dinner? - Page 620

post #9286 of 25349
Quote:
Originally Posted by iammatt View Post

500
500

Matt, could you identify these for me?
post #9287 of 25349
Quote:
Originally Posted by Baron View Post


Matt, could you identify these for me?

+1, all I've got are porcini with a few sprigs of arugula up top.
post #9288 of 25349
Quote:
Originally Posted by KJT View Post


Prosciutto on pizza always gives me trouble when it's in big slices like that if I don't eat with a knife and fork. My teeth aren't sharp enough to cut clean bites and I end up pulling the whole thing off of the slice.

+1
i hate when that happens!!!
post #9289 of 25349
Quote:
Originally Posted by Baron View Post


Matt, could you identify these for me?
Quote:
Originally Posted by mordecai View Post


+1, all I've got are porcini with a few sprigs of arugula up top.

The first one is porcinis, lemons cooked for a long time in olive oil and sugar, various leaves from our garden and thyme flowers. The second is sea bream, a mixture of candied orange, almond, green ansie and black pepper and dried olives and sorrel. Both were good, and light. We pigged out on Chinese the night before, so it helped our tums.
Edited by itsstillmatt - 7/14/11 at 12:39pm
post #9290 of 25349
Quote:
Originally Posted by b1os View Post

Here a pic of my duck breasts. Sous vide etc. worked okay. Pic is not good. Served it with simple lentils (but very tasty) and a peach juice/chicken stock/vinegar-sauce. I don't like duck breast that much. Is it normal that it partially has the consistency and taste of liver?

IMG_0759.jpg

This is so very over cooked.
post #9291 of 25349
I've never heard of Sea Bream before Matt. What's it similar to?
post #9292 of 25349
Just ate another piece of the cake and I have to say that now, after three days in the fridge, it tastes good!
post #9293 of 25349
I guess like true snapper, but maybe a little firmer. It's white, medium firm and pretty mild with a little bit of a shrimpy taste.
post #9294 of 25349
The duck breast or the lentils? I guess you mean the duck breast. It was more rare IRL. I prerendered it out of the fridge and just put it in the pan for 1-2 minutes after 2 hours in 135°F water. So either my two thermometers are broken or the colours are just messing around.
post #9295 of 25349
I guessed dried olives earlier and am now giving myself a small pat on the back (Blumenthal does them for one of his dishes in the Fat Duck cookbook and it's one of the coolest pics on the book)
post #9296 of 25349

I made Kakiage (mixed tempura) soba last night.

 

20071228_266293.jpg

 

I still have more kakiage left so thinking about making either Kakiage udon (noodles) or Kakiage don (bowl) for dinner today.

post #9297 of 25349
Quote:
Originally Posted by iammatt View Post




The first one is porcinis, lemons cooked for a long time in olive oil and sugar, various leaves from our garden and thyme flowers. The second is sea bream, a mixture of candied orange, almond, green ansie and black pepper and dried olives and sorrel. Both were good, and light. We pigged out on Chinese the night before, so it helped our tums.

I admire your treatment of sorrel - I find if I forget about it for more than 10 seconds it turns into a brown-green mush
post #9298 of 25349
Quote:
Originally Posted by Rambo View Post

Quote:
Originally Posted by Johnny_5View Post
I know the pizzeria, and the consultants they used to go there and help open the pizzeria. Actually, now that I think about it, I probably have a very similar pizza oven. I'm not saying that they didnt fuck up the pizza, but I know Neapolitan pizza pretty well and am pretty sure the fact that you got your pizza to go was the reason why you had such a bad experience. Even a 1 block walk with that type of pizza in a box is too much because of the type of dough they use. I'm sure most, it not all of the stuff they use there is imported from Italy because in order for the pizza to comply with VPN regulations (pretty much Italian law) they have to use very specific ingredients.
Would you mind explaining the two things in bold?

No problem.

The people who opened the pizzeria consulted Roberto Caporuscio (sp?). Roberto owns Keste in the West Village of Manhattan and is one of the most well respected pizzaiolos outside of Napoli. Outside of being a pizzaiolo he also does consultations for pizzerias that would like to serve "authentic" Neapolitan pizza. Basically, what happens is he will help train the pizzaiolos to make the dough, assemble the pizza, manage the oven and various other things.

Scuola Vecchia is a VPN certified pizzeria. Vera pizza napolitana (VPN) is an organization that certifies that the pizza being made at a particular establishment is using ingredients and equiptment that comply with the way true Neapolitan pizza is made in Italy (Caputo 00 flour, oven only burns wood, San Marzano tomatoes, fior di latte mozzarella etc)
post #9299 of 25349
Quote:
Originally Posted by b1os View Post

The duck breast or the lentils? I guess you mean the duck breast. It was more rare IRL. I prerendered it out of the fridge and just put it in the pan for 1-2 minutes after 2 hours in 135°F water. So either my two thermometers are broken or the colours are just messing around.

Well, overcooked duck breast tastes like liver, so they look overcooked and they taste overcooked...
post #9300 of 25349
Than you might wanna tell me what I did wrong? I rendered it until the skin was crispy. It needed quite a long time on medium/medium-low (4 out of 9). Maybe too long?
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