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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. b1os

    b1os Well-Known Member

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    Great news.

    Had edamame today. Just the beans. So much better. :laugh: (actually, I love the taste). Popped out all the beans, then ate them with chopsticks.
     
    Last edited: Dec 13, 2013
  2. Mr Melanzane

    Mr Melanzane Well-Known Member

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    primo-Strozzapreti con speck and porcini
    secondo- costolette di maile with roast potatoes
    dolce- zuppe inglese
     
    1 person likes this.
  3. quiicosa

    quiicosa New Member

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    was practicing fluting mushrooms, so, naturally, I had a bunch of disfigured mushrooms that needed to be eaten.
    I got pretty close to a good flute on my very last one.
     
    Last edited: Dec 13, 2013
  4. indesertum

    indesertum Well-Known Member

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    Best way to do it is grab one, bite down on the far end, and pull the pod out so the beans stay in your mouth. No chopsticks necessary

    Also nice skills. I know Koreans who can't pick up beans with their chopsticks
     
  5. gomestar

    gomestar Well-Known Member

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    [​IMG]

    [​IMG]

    [​IMG]
     
    4 people like this.
  6. jays978

    jays978 Well-Known Member

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    Not necessarily what I ate last night, but I have a passion for cooking. A few of my creations below. Love this thread!

    Tonkotsu Ramen w/ chashuu, menma, kikurage
    [​IMG]

    Cacio e Pepe in nature
    [​IMG]

    Oysters and Eggs
    [​IMG]

    Burger on brioche
    [​IMG]
     
  7. jays978

    jays978 Well-Known Member

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    speechless.. that looks amazing
     
  8. mgm9128

    mgm9128 Well-Known Member

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    Roast guinea fowl, truffle and rillon toast,
    [​IMG]
    Poularde wrapped in cabbage, stuffed with foie gras
    [​IMG]
    Poularde consommé, chestnut pulp and black truffle
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    Hare á la royale
    [​IMG]
    Bécasse des bois, sauce salmis
    [​IMG]
    Bécasse des bois with truffled cabbage
    [​IMG]
    Milk chocolate and black truffle
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
    Last edited: Dec 16, 2013
    6 people like this.
  9. Piobaire

    Piobaire Well-Known Member

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    Sincerely well done. You're really elevated your art in the last couple of years.
     
  10. b1os

    b1os Well-Known Member

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    Oh, Max is back! :)

    Wel done, looks great.
     
  11. HORNS

    HORNS Well-Known Member

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    Had the roast goose at Kokkari last night - if anyone hasn't had roast goose, it's like a "flying carnitas". For those of you who have never tasted carnitas, it's like a pig version of roast goose.
     
  12. b1os

    b1os Well-Known Member

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  13. mgm9128

    mgm9128 Well-Known Member

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    Scallops with linguini
    [​IMG]
     
    2 people like this.
  14. wojt

    wojt Well-Known Member

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    my housemate
     
    Last edited: Dec 31, 2013
  15. ehkay

    ehkay Well-Known Member

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    The truffle cubes could be more precise.
     
  16. mgm9128

    mgm9128 Well-Known Member

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    My supply is dwindling. These Himalayan are tough to come by (technically a paysanne, not cubes).
     
    Last edited: Dec 31, 2013
  17. ehkay

    ehkay Well-Known Member

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    A bunch of stuff from Plenty.

    Moroccan carrot salad
    Winter slaw
    Swiss Chard and Chickpea Stew
     
    3 people like this.
  18. gomestar

    gomestar Well-Known Member

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    Plenty is such a great book.
     
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  19. Piobaire

    Piobaire Well-Known Member

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    I was extremely happy with the outcome. Pan cooked the breasts just like Manton described. Let sit for 15 minutes, sliced on the bias, and laid out slices on a rack set inside a backing pan. Covered with plastic wrap, filled with smoke from the smoke gun, let sit 15 minutes. Popped into 325 oven for several minutes to reheat.

    With pan tossed in some diced shallots, sweated for a minute, deglazed with chicken stock, put in some PX wine vinegar (didn't have sherry), a couple spoonfuls of pepper jelly, and reduced.

    I think my only criticism is I did not get it perfectly rare. When I sliced it up it was not the bright pink I wanted but was still pretty rare. The skin was very crispy and the seasoning was perfect.

    [​IMG]
     
    2 people like this.
  20. b1os

    b1os Well-Known Member

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    I was wondering whether a longer rest would result in a less crispy skin, thus you'd want to reheat it with a high/very high heat to get some of the crisp back. Thoughts? Is 325°F high enough for a "cold" breast?
     
    Last edited: Jan 3, 2014

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