What did you eat last night for dinner?

[Manton]

I don't have a staff.

 

[Rambo]

Originally Posted by Piobaire

I've not been feeling the love lately.
I love reading your posts in the same way that a Bulimic loves eating a meal.

Originally Posted by Manton

I don't have a staff.

You mean that didn't come with your StyleForum approved $250k job and 13" penis?

 

[ChicagoRon]

Ate at 10Arts Cafe in PHL tonight - the Eric Ripert / Jen Carrol collaboration. It's an upscale lobby restaurant... prices were not too bad, entrees around 30, apps and salads 10-15.

I had some nice oysters (west coast, so tiny for $3/ea. but they were quite sweet). Served with cocktail sauce and mignonette, both on the milder side which really let the oyster flavor come through.

Market salad - a mix of greens and some vegetables (green asparagus, celery, cucumber, grape tomatoes, some thin root vegetables (maybe turnip or parsnip) and a sherry vinaigrette. Solid, but a little pricey at 13.

Next I had the Pennsylvania brook trout in a brown butter sauce with capers and some roasted nuts (macadamia, I think). It was served over steamed bok-choy and very tasty.

My colleague had the watercress soup and the crusted eggplant. He said the soup was incredible, but I think he was a little underwhelmed by the eggplant.

Overall, not too shabby.

 

[dhc905]

Not last night, but got the whole pig at Frontier on Milwaukee:

For some reason that's the only picture that would load to photobucket. It was really good, but they estimated the time to deliver at 8.30 pm, we got it at 9.30 and by that time were so tanked I don't remember much besides ordering a bottle of BR Cohn cab sauv and guzzling it. Yesterday though, first day in Chicago that could legitimately accomodate a BBQ:

I made a turkey burger for myself, seasoned with ground peppercorn and all-sorts-of-spice. For the lady was a salmon burger. Together we shared mushrooms, onions and sweet potato fries, all seasoned with lime juice, truffle oil (faux pas), and sumac. All together delicious.

 

[Rambo]

Went to the new Texas de Brazil by the person I take care of's new apartment. I've been to two different locations now and have been impressed both times. Excellent bar, buffet, cuts of beef, and service. Thankfully it wasn't TOO busy as they told me that the wait has been exceeding 90 minutes on the weekends since it opened. If you like churrascaria, and have one nearby, its worth checking out. Their email program sends out killer coupons as well. We had a buy1/get1 from the recent signup.

 

[ama]

Originally Posted by dhc905

Yesterday though, first day in Chicago that could legitimately accomodate a BBQ:

To me the burger looked like a cookie made by a first grader before I read further and discovered what it was. At first I was like

, then I was like

, and finally I

ed.

 

[Piobaire]

I had a huge salad for dinner last night. Great lettuce mix, charred red bell peppers on my stove, skinned and sliced them, toasted pine nuts, sliced up some house mad Hungarian salami into strips, sliced olives and tomatoes. Was just what I needed and paired it with an 09 Sauv. Blanc from Merry.

 

[ChicagoRon]

Sweetbreads along with Shrimp Poached with Moroccan Spices, Sweet Potato & Orange Burnt Vinaigrette

Black Sea Bass a la Plancha, Piopini Mushroom, Meyer Lemon, Sauce Verte, Fingerling Potato and Light Almond Milk

Truffle Stuffed Poussin, Morel Mushrooms, English Peas, Charred Romaine and Galangal Jus

Costa Rica Praline Crunch, Bailey’s CrÃ

meux, Coffee Mascarpone Mousse Wendy Milk Chocolate Mousse, Vanilla-Bean Crème BrûlÃ

e, Vanilla- Soaked Chocolate Sponge

 

[Rambo]

Looks delicious Ron, especially that cake

Just out of curiosity, what spices are considered "Moroccan"?

 

[kwilkinson]

Originally Posted by Rambo

Looks delicious Ron, especially that cake

Just out of curiosity, what spices are considered "Moroccan"?

Ginger, turmeric. Saffron, paprika, cumin, and cinnamon aren't Moroccan but are used widely in the cooking. There's also a spice blend called "Ras el Hanout," which translated means "head of the shop" aka a mix of the best spices in any given shop. Recipes vary but usually include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric.

 

[Rambo]

Fascinating. Thanks.

 

[itsstillmatt]

Originally Posted by kwilkinson

Ginger, turmeric. Saffron, paprika, cumin, and cinnamon aren't Moroccan but are used widely in the cooking. There's also a spice blend called "Ras el Hanout," which translated means "head of the shop" aka a mix of the best spices in any given shop. Recipes vary but usually include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric.
Don't use Ras el Hanout with pork. It is culturally insensitive.

Tonight:

(different flavor)

My pork jowl which is suspiciously like a pork belly.

 

[kwilkinson]

Originally Posted by iammatt

Don't use Ras el Hanout with pork. It is culturally insensitive.

Nice flowers, Patterson. It's interesting to see the difference aesthetically with the pork being done on a blow torch instead of seared. Another great meal at the Bristol for me. Participants were: myself, dch905 +1, otc, Lou, Despos, and ChicagoRon. Highlights: the carbonara made with ramp puree and lardo. Also, the basque cake, as always. The softshell was pretty legit as well, and the gnudi with lobster-asparagus broth was delicious. Brought a bottle of 2004 Vitana Brunello di Montalcino that was showing pretty well. Thanks for coming to see me off fellas!

 

[itsstillmatt]

Originally Posted by kwilkinson

Nice flowers, Patterson. It's interesting to see the difference aesthetically with the pork being done on a blow torch instead of seared.

Trying to push Mike in the right direction. They are the first harvest from my garden this year. Such a proud dad.

 

[mordecai]

I wish I had some plating in-jokes to contribute. All I've got is ****** photos of my dinner and dessert. They were delicious.