What did you eat last night for dinner?

[VKK3450]

Originally Posted by DarkNWorn

I'm not sure if there're any real advantages of double dipping, so I usually don't do it. If anything, I'd think that the inner coat of flour would cause the outer batter to come off more easily.

Nice, I'll give it a try. Will report back.

Originally Posted by Tokyo Slim

Update: You guys are missing out, these are absofrigginlutely DELICIOUS. I should make these more often, its cheap as hell. I have 5 more ribs this size. (the size of a steak) For under $5. Awesome. The meat is tender enough that you don't need a knife, just stuck my fork in it and it comes right apart.

I win.



Nice Slim, you should also try Alton Brown's braising technique. Falling off the bone tender.

Is that cheese from a can though?

K

 

[Tokyo Slim]

Originally Posted by VKK3450

Is that cheese from a can though?

K

Nope. Its from a bag.

 

[globetrotter]

on my way home, in the miami airport - in my opinion the best airport food in the states. there's the cuban resteraunt, where I had a dish with ground beef, raisens, and olives, sort of like the filling of an argentinian beef empanada. also, beans and rice and key lime pie.

miami airport has the best resteraunt of any domestic airport in my opinion, and also has the cuban cafe - cafe versalles that has great coffee, juice and pastries.

 

[sho'nuff]

Originally Posted by Cas Ruffin

Some classic In-N-Out. That's what a hamburger's all about.

mmmmmmmm

 

[Alter]

Went and dug up some clams from the beach near my home....

 

[Spatlese]

^^ Alter, looks great. Do you know what kind of clams they are?

 

[Alter]

Originally Posted by Spatlese

^^ Alter, looks great. Do you know what kind of clams they are?

Afraid not...but they were tasty! I will ask the guy I went clamming with...he knows his shellfish better than me.

 

[Piobaire]

My wife made perfectly fired filet mignons last night. These were hand carved off a loin she bought yesterday, and were so tender and juicy. She did a mushroom/wine reduction sauce, some very good asparagus, and her starch of choice is always Japanese style rich.

Great meal that I put a 95+ point Cab with

 

[globetrotter]

Originally Posted by Alter

Afraid not...but they were tasty! I will ask the guy I went clamming with...he knows his shellfish better than me.

that is something I would love to do - I really want to go claming or abalone hunting. seems realy a cool way to get a meal.

 

[DNW]

Inspired by Slim's pork ribs, here's my version:

The whole shebang cost about 10 bucks. Enough to feed 4, with leftovers.

 

[kwilkinson]

You're a big fran of the rabe eh?

 

[DNW]

Originally Posted by kwilkinson

You're a big fran of the rabe eh?
Gai-lan, my boy.

 

[kwilkinson]

Originally Posted by DarkNWorn

Gai-lan, my boy.

Never heard of it. But teh google says it's like Chinese broccoli. What's the taste like? Like regular broccoli or is it bitter like rabe?

 

[DNW]

Originally Posted by kwilkinson

Never heard of it. But teh google says it's like Chinese broccoli. What's the taste like? Like regular broccoli or is it bitter like rabe?

It's like rabe, but less bitter or nutty, and the stems are completely edible all the way down. Give it a try. It's commonly available in a chinese market, for about $1.99/lb.

 

[itsstillmatt]

Confederate Memorial Day Party:

Gougeres
Potato blini with smoked salmon and caviar
Foie gras terrine
Cold cream of asparagus
Pork ribs with peaches in aigre-doux
Apple puff pastries

Pink Champagne
Trimbach Guwerztraminer