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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. oneeightyseven

    oneeightyseven Well-Known Member

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    Hey! It's been so long since I've been back here; it's like an entirely new site! I've been so busy with finishing up school and looking to get my life started that posting has kind of gotten pushed to the side. This is probably one of the only threads I've perused despite my non-activity. The stuff you guys can put together is beyond me and my admiration for your guys' talents is actually what really ignited my passion for cooking.


    Yes! This is exactly what I need. That bowl is absolutely beautiful. I also took a look at the Tessa Black collection for when I have sushi nights -- this stuff gets me really excited!
     
    1 person likes this.
  2. Bhowie

    Bhowie Well-Known Member

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    Hey 187,

    You finally made it into the IC. Congrats.
     
  3. Bhowie

    Bhowie Well-Known Member

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    lol nah
     
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  4. oneeightyseven

    oneeightyseven Well-Known Member

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    :happy: yah?


    :D really?!


    :( oh.

    p.s great beard Bhowie! I am truly envious! I just got rid of mine 15 minutes ago for an upcoming interview
     
    Last edited: Jan 10, 2014
  5. b1os

    b1os Well-Known Member

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    Red beet soup for lunch.

    tropics, the cow face was a bit dcarchy. :p
     
    Last edited: Jan 11, 2014
  6. b1os

    b1os Well-Known Member

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    [​IMG]
     
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  7. Piobaire

    Piobaire Well-Known Member

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    The ever changing foie presentation last night was a BLT theme. Perfectly toasted challah bread squares with bone marrow butter, a green leafy herb I cannot remember, a thinnish but the width of the bread slice of heirloom tomato, couple thin slices of housemade bacon, and of course a nice slab of seared foie. Mrs. Piob usually finds foie too rich and just has a taste of mine or I end up eating 2/3 of her portion too. This balanced all so perfectly she did not leave a bite either.
     
  8. mgm9128

    mgm9128 Well-Known Member

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    Why can't people just let foie gras be foie gras?
     
  9. Piobaire

    Piobaire Well-Known Member

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    Even I would get tired of just eating a seared slice of it on a plate. I always thought part of being a good chef was to use ingredients in new and creative ways that are fitting to the flavour of the components?
     
  10. mgm9128

    mgm9128 Well-Known Member

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    I suppose. Although I think there is a tendency to take that sentiment a little too far. Chef is the craftsman, not the creator. It is also important understanding the ingredient one is working with. Foie gras is a pretty nice product on it's own, and very little is needed to enhance it (a well made terrine or torchon, for example). Marrow, bacon and tomatoes in the middle of Winter wouldn't seem to do justice to that fact. To me it just seems like richness for the sake of being rich.
     
    Last edited: Jan 12, 2014
  11. Piobaire

    Piobaire Well-Known Member

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    So now your contention is that bacon is not seasonal to winter? Also, as I said above, the presentation actually made it less rich than just a hunk of seared foie gras.

    I'm not saying there isn't something to what you're saying I'm just saying, of all people, I think your talk of anything but the most basic manipulations and presentations as acceptable is a little rich itself. Also, this fellow seems to understand his ingredients quite well so I'd rest easy on that concern if I were you. Been a professional chef working a full time career in upscale kitchens for 15 years or so and I know part of his resume.

    Now I'm hungry for another one of those BLT foie sandwiches.
     
    Last edited: Jan 12, 2014
  12. b1os

    b1os Well-Known Member

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    I guess the seasonal thing referred solely to the tomatoes.
     
    Last edited: Jan 12, 2014
  13. mgm9128

    mgm9128 Well-Known Member

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    If you enjoyed it, then that's really all that matters.
     
  14. itsstillmatt

    itsstillmatt Well-Known Member

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    Seared foie gras on a nice slice of levain with greens is good. I hate foie gras with brioche, personally, much less bacon and marrow. January tomatoes are a sin. Just my opinion (except the tomatoes part, that is fact,) but that is why they make menus, or at least they used to.
     
    Last edited: Jan 12, 2014
  15. Piobaire

    Piobaire Well-Known Member

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    FWIW, it was bone marrow butter, so a compound butter vs. straight bone marrow. Also, it was the January tomato that really made the snack as it cut the richness of the dish.

    What is wrong with a tomato in January though? I must confess I do not quite understand this fixation on seasonality these days.
     
  16. mgm9128

    mgm9128 Well-Known Member

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    Nothing is wrong with tomatoes in January other than how they taste.
     
    Last edited: Jan 12, 2014
  17. Piobaire

    Piobaire Well-Known Member

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    Most tomatoes in the US taste horrible no matter what the season is. This was actually a quite tasty heirloom variety...as I said previously.

    I get seasonality. I get how satisfying a winter stew is, how excellent fresh harvested corn is but I think...well, not sure what I think but I'm okay with a tomato in January if it tastes good.
     
  18. itsstillmatt

    itsstillmatt Well-Known Member

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    Certainly if the tomato in January tastes good, then it is good. I've just never had a good tomato other than in summer.
     
  19. Manton

    Manton Well-Known Member

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    I made a great deal of delicious food this weekend.
     
    2 people like this.
  20. ehkay

    ehkay Well-Known Member

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    Did you take a FOH job in the Liebrandt Group?
     
    Last edited: Jan 12, 2014

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