What did you eat last night for dinner?

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

  1. globetrotter

    globetrotter Senior member

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    ^ Sounds fantastic globetrotter! Do you get over there regularly?

    4-5 times a year. I love turkish food, highly underated.
     


  2. jpeirpont

    jpeirpont Senior member

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    4-5 times a year. I love turkish food, highly underated.


    +1 I do not know how to make of it, but, is excellent.
     


  3. globetrotter

    globetrotter Senior member

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    +1 I do not know how to make of it, but, is excellent.

    it strikes me as some extremly labor intensive food - nothing seems to be quick, everything is chopped and shapped and then cooked for a long time with multiple ingredients, or so it seems to me. but if somebody is willing to do thw work, I love it.
     


  4. Piobaire

    Piobaire Not left of center?

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    I did some artisnal bread, cheeses, and roasted red pepper spread last night. Sadly, no foie left.

    Tonight I plan to scallopini some fresh chicken breasts, then pick out Aerogarden basil plant. I'll wrap the chicken around some fresh basil leaves and fontina cheese, flour, egg wash, panko, then pan fry in olive oil. I plan to have rice and broccoli for my sides.
     


  5. Piobaire

    Piobaire Not left of center?

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    Here is a picture of the dinner I described above. Those glasses are Reidel, the stemless O series. Some RRV pn by Siduri.

    [​IMG]

    So, I told my director of F&B I was out of foie. He came to my office this afternoon with a present. Any guesses what it could have been? That's a full size Global sashimi knife, for perspective purposes.

    [​IMG]

    [​IMG]

    [​IMG]

    Life is good, once again.
     


  6. Spatlese

    Spatlese Senior member

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    ^ [​IMG]

    How many servings / people was this for again?
     


  7. kwilkinson

    kwilkinson Having a Ball

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    ^ [​IMG]

    How many servings / people was this for again?


    That's prob a 5 lb lobe. That could hold you over for what, a week or two, P? [​IMG]
     


  8. Piobaire

    Piobaire Not left of center?

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    ^ [​IMG]

    How many servings / people was this for again?


    That's prob a 5 lb lobe. That could hold you over for what, a week or two, P? [​IMG]

    I got seven, nice sized servings out of that. It will probably last into January for me.
     


  9. EL72

    EL72 Senior member

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    They're egg noodles, dumbass.

    [​IMG] Well they are a very weird shape for egg noodles. Don't look very Kosher to me... [​IMG]
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    JAPANESE DEEP OCEAN SALT & WASABI
    kindai tuna sashimi, miso gelÃ[​IMG]e, ponzu gelÃ[​IMG]e
    YOUNG GINGER SALT & RED SZECHUAN PEPPER
    abalone, mango, hearts of palm, cilantro purÃ[​IMG]e
    VANILLA SALT & TELLICHERRY PEPPERCORN
    foie gras medallion, pickled cherries, pineapple jus
    ANISE HYSSOP SEA SALT & ALEPEPO PEPPER
    maine lobster, pork belly, heirloom tomatoes, basil oil
    LEMON VERBENA SALT & TASMANIAN PEPPERCORN
    poussin, stone fruit salad, sweet and sour
    BOLIVIAN ROCK SALT & GREEN PEPPERCORN
    beef ribeye, english pea purÃ[​IMG]e, green beans, assorted mushrooms
    MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN
    strawberry sorbet, melon seltzer
    SOY SALT & PINK PEPPERCORN
    white chocolate pavÃ[​IMG], fresh raspberries, milk chocolate cream, coconut foam
     


  11. Spatlese

    Spatlese Senior member

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    ^ Salt / pepper tasting at the Ritz? (I did a bunch of research a while back on a tasting menu to do while in SF. Never did get around to making the trip though)
     


  12. Alter

    Alter Senior member

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    JAPANESE DEEP OCEAN SALT & WASABI
    kindai tuna sashimi, miso gelÃ[​IMG]e, ponzu gelÃ[​IMG]e
    YOUNG GINGER SALT & RED SZECHUAN PEPPER
    abalone, mango, hearts of palm, cilantro purÃ[​IMG]e
    VANILLA SALT & TELLICHERRY PEPPERCORN
    foie gras medallion, pickled cherries, pineapple jus
    ANISE HYSSOP SEA SALT & ALEPEPO PEPPER
    maine lobster, pork belly, heirloom tomatoes, basil oil
    LEMON VERBENA SALT & TASMANIAN PEPPERCORN
    poussin, stone fruit salad, sweet and sour
    BOLIVIAN ROCK SALT & GREEN PEPPERCORN
    beef ribeye, english pea purÃ[​IMG]e, green beans, assorted mushrooms
    MELON SEA SALT AND WHITE MUNTOCK PEPPERCORN
    strawberry sorbet, melon seltzer
    SOY SALT & PINK PEPPERCORN
    white chocolate pavÃ[​IMG], fresh raspberries, milk chocolate cream, coconut foam


    Did Matt become a spammer for some salt seller?
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    ^ Salt / pepper tasting at the Ritz? (I did a bunch of research a while back on a tasting menu to do while in SF. Never did get around to making the trip though)
    It was actually quite good. I was surprised as the food had not been so great the previous times I had been there. Actually, it had kind of sucked since Sylvan Potray left.
     


  14. Manton

    Manton RINO Dubiously Honored

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    My gf was a bit under the weather today, so chicken noodle soup (from scratch, baby!) was in order.

    [​IMG]


    Please divulge recipe.

    I recently made some killer chicken stock, but my soup sucked. Plain tortellini in broth the next day was much better.
     


  15. DNW

    DNW Senior member

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    Please divulge recipe. I recently made some killer chicken stock, but my soup sucked. Plain tortellini in broth the next day was much better.
    Ok, let me pull what I can from my memory. Stock 1 4-5lbs chicken 1 large onion, cut in half 2 medium carrots, cut in 1" lengths 2 celery stalks, cut in 1" lengths slivers of about a 2" piece of ginger in a tea ball strainer, put the following: 5-6 parsley stems; 3-4 sprigs of thyme; 4-5 cracked peppercorns; slivers from 2 garlic cloves; zest of 1 lemon; 1 bay leaf Cover the chicken in a big pot by 1-2" of water. Bring it to a slow simmer, then leave it for at least 1hr. Try not to disturb the stock. If you have time, I'd recommend parboiling the chicken first. After an hour or so, take out the chicken and let it sit. At this time, you may also remove the tea ball if you don't like the intensity of the herbs. (I prefer to just leave it in.) Let the stock simmer for another hour while skimming out fat as necessary (or according to your preference). After another hour, remove the rest of the veggies from the stock and skim if necessary. Pour the stock through a cheesecloth into another pot. Repeat if necessary until you get the clarity that you desire. Let the refined stock simmer. In the mean time, finely dice 1 large onion, slice 2 medium carrots, slice 2 celery stalks, and finely julienne a 1" piece of ginger. Put this mix in with the stock and season with s&p to taste. I prefer to use about 2 teaspoons of white pepper here. Let everything cook for another 30 minutes or so, or until the veggies are done to your liking. Shred the chicken, cover and set aside. In a separate pot, boil some egg noodles in salted water until al dente. When done, run the noodles through cold water and strain. For serving, put the desired amount of noodles in the bowl, then shredded chicken on top, then some chopped parsley or cilantro. (I prefer cilantro for this.) Cover everything with the stock, which I would recommend bringing almost to a boil at this point so that you don't lose too much temperature with the cold noodles, chicken, etc. All of this produces a light stock with very good aromas from the veggies, herbs, and especially the ginger. My gf loves it because it's light and clears her head when she's sick.
     


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