1. And... we're back. You'll notice that all of your images are back as well, as are our beloved emoticons, including the infamous :foo: We have also worked with our server folks and developers to fix the issues that were slowing down the site.

    There is still work to be done - the images in existing sigs are not yet linked, for example, and we are working on a way to get the images to load faster - which will improve the performance of the site, especially on the pages with a ton of images, and we will continue to work diligently on that and keep you updated.

    Cheers,

    Fok on behalf of the entire Styleforum team
    Dismiss Notice

Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. HORNS

    HORNS Senior member

    Messages:
    15,141
    Joined:
    Apr 24, 2008
    Location:
    Waiting for Saturday to Come
    made sort of a paella/bibimbap fusion.... used calasparra rice (tomato and chili paste sort of improvised gochujang/saffron/fish stock) with some kimchi/pork sausage I bought at a korean market, shrimp... namul (radish/vinegar/chili, spinach/sesame/garlic/scallion, soybean sprout), poached duck egg, olive oil.

    Was your palate/imagination the genesis of this dish? Regardless, it sounds pretty impressive. How did the saffron jive with all the other ingredients?
     
  2. SField

    SField Senior member

    Messages:
    6,278
    Joined:
    Oct 19, 2008
    Was your palate/imagination the genesis of this dish? Regardless, it sounds pretty impressive. How did the saffron jive with all the other ingredients?
    When I was a sous at a restaurant on the other side of the pond I actually brought this to chef and it was on the menu for a couple months. I forgot about it until I had a my spanish friend and his korean gf come over for dinner a couple weeks ago. Saffron worked well. The sausage was a bit different than what I used before in the restaurant. It was fairly sweet despite the kimchi. Saffron works fairly well.
     
  3. GQgeek

    GQgeek Senior member

    Messages:
    17,933
    Joined:
    Mar 4, 2002
    Location:
    Canuckistan
    Was starting mise en place for my meal tonight and I decided to throw out my microwave. The damned thing takes up too much counter space and the only thing I ever use it for is defrosting bagels. I have way more room now (it was a big one). [​IMG]
     
  4. Johnny_5

    Johnny_5 Senior member

    Messages:
    4,325
    Joined:
    May 14, 2007
    Location:
    In the woods
  5. kwilkinson

    kwilkinson Senior member

    Messages:
    33,650
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    I've spent the last three days in the sun, grilling, getting sunburnt, getting drunk (because I convinced my boss to pay me $1 less per hour but to buy me one beer per hour), and checking out all the Chicagoland hotties. Damn good weekend.
     
  6. GQgeek

    GQgeek Senior member

    Messages:
    17,933
    Joined:
    Mar 4, 2002
    Location:
    Canuckistan
    I've spent the last three days in the sun, grilling, getting sunburnt, getting drunk (because I convinced my boss to pay me $1 less per hour but to buy me one beer per hour), and checking out all the Chicagoland hotties. Damn good weekend.

    There's a big bbq area at my building. I need to start using it.
     
  7. Piobaire

    Piobaire Senior member

    Messages:
    50,225
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    Happy my first crack at duck confit turned out really well.

    Thinking I need to do some braised oxtails next weekend.
     
  8. edinatlanta

    edinatlanta Senior member

    Messages:
    25,427
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Going to cook for the first time in at least a month (maybe two) today. Making the smoked scotch eggs from grilling fools. Unfortunately it will be on a gas grill used as a smoker.
     
  9. philosophe

    philosophe Senior member

    Messages:
    4,892
    Joined:
    Oct 20, 2004
    Happy my first crack at duck confit turned out really well. Thinking I need to do some braised oxtails next weekend.
    Will you invite for dinner when I'm in your neck of the woods? My food happiness today: strong ice coffee (93 degrees here today!) and Jersey blueberries.
     
  10. jchosko

    jchosko Senior member

    Messages:
    265
    Joined:
    Jun 13, 2006
    Location:
    SF Bay Area
    The Chicagoland mothership.

    My local WF had phenomenal white peaches. And absolutely fabulous, perfectly fresh and pristine bluefish.

    I am also enjoying some bison grass vodka on the rocks right now.


    I have a friend from Poland who used to bring back the bison grass vodka whenever she would go home for a visit. She said it was very common to mix it with a little apple juice in Poland--a great taste combination to be sure.
     
  11. Piobaire

    Piobaire Senior member

    Messages:
    50,225
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    Will you invite for dinner when I'm in your neck of the woods?

    My food happiness today: strong ice coffee (93 degrees here today!) and Jersey blueberries.


    [​IMG]
     
  12. adambparker

    adambparker Senior member

    Messages:
    1,147
    Joined:
    May 16, 2008
    Flat of strawberries from the farmers' market successfully turned into about 20 jars of various jams and preserves, plus a couple quarts of ice cream, sorbet and a couple pounds for snacking. Bring on the summer fruit!
     
  13. philosophe

    philosophe Senior member

    Messages:
    4,892
    Joined:
    Oct 20, 2004
    I have a friend from Poland who used to bring back the bison grass vodka whenever she would go home for a visit. She said it was very common to mix it with a little apple juice in Poland--a great taste combination to be sure.

    Sometimes I make a "martini" with the bison grass vodka and a little Lillet. Apple juice also sounds good.

    I also like Ciroc with a few drops of very good pomegranate juice.

    Flat of strawberries from the farmers' market successfully turned into about 20 jars of various jams and preserves, plus a couple quarts of ice cream, sorbet and a couple pounds for snacking. Bring on the summer fruit!

    Yes!!!!!!!!!!!!!!!!!!!! I cannot wait for local peaches.
     
  14. samus

    samus Senior member

    Messages:
    376
    Joined:
    Nov 7, 2007
    I have a friend from Poland who used to bring back the bison grass vodka whenever she would go home for a visit. She said it was very common to mix it with a little apple juice in Poland--a great taste combination to be sure.

    Definitely. It's called a tatanka. Delicious.
     
  15. Jekyll

    Jekyll Senior member

    Messages:
    6,274
    Joined:
    Jul 1, 2008
    Over-21 friend out of town so I bullshitted my way into buying Blue Moon w/o ID. Am mixing with lemonade for girly awesomeness.[​IMG]
     
  16. HORNS

    HORNS Senior member

    Messages:
    15,141
    Joined:
    Apr 24, 2008
    Location:
    Waiting for Saturday to Come
    Flat of strawberries from the farmers' market successfully turned into about 20 jars of various jams and preserves, plus a couple quarts of ice cream, sorbet and a couple pounds for snacking. Bring on the summer fruit!

    Awesome.
     
  17. Piobaire

    Piobaire Senior member

    Messages:
    50,225
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    Just landed a 21# case of fresh frozen duck legs for $81. I love Sysco.
     
  18. kwilkinson

    kwilkinson Senior member

    Messages:
    33,650
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    Tasting menu at Blackbird tonight. [​IMG]
     
  19. Piobaire

    Piobaire Senior member

    Messages:
    50,225
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    [​IMG]

    Three layers deep. More duck leg/thighs than I can shake a stick at. Thanks to Sysco, I paid about 1/5th retail. Duck confit this weekend [​IMG]
     
  20. kwilkinson

    kwilkinson Senior member

    Messages:
    33,650
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    [​IMG]

    Three layers deep. More duck leg/thighs than I can shake a stick at. Thanks to Sysco, I paid about 1/5th retail. Duck confit this weekend [​IMG]


    Very nice! [​IMG]
    Tasting menu at Blackbird tonight. [​IMG]

    Incredible tasting menu. And one of the best desserts of my life. Unfortunately, those bastards poured me full glasses on the wine pairings and so all i can do now is watchin a movie with my gf and goin to sleepz. update on the morrow.
     

Share This Page

Styleforum is proudly sponsored by