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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. foodguy

    foodguy Well-Known Member

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    you are a masochist.
     
    1 person likes this.
  2. mgm9128

    mgm9128 Well-Known Member

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  3. ehkay

    ehkay Well-Known Member

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    I burned out like 3-4 shitty blenders before I bit the bullet and bought a VitaMix. That was like 6 years ago.

    As Max/boo said, Bamix is good.
     
    Last edited: Apr 24, 2014
    1 person likes this.
  4. acecow

    acecow Well-Known Member

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    I'm happy with my average-priced regular blender. I just can't make small batches there, so I needed a mini one. I think I'll buy the Bamix, afterall.
     
  5. indesertum

    indesertum Well-Known Member

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    Have you been to fette sau?
     
  6. OliverGauffe

    OliverGauffe Well-Known Member

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    Slightly overcooked grilled sea scallops with butter wine sauce on a bed of baby spinach with parmesan shavings and creme de balsamic. It was just ok. Great 2011 Crozes Hermitages (yes red wine with seafood, oh my god!) [​IMG]
     
  7. mgm9128

    mgm9128 Well-Known Member

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    Asparagus soup
    [​IMG]
    Suckling lamb shoulder with apricots and North African spices
    [​IMG]
     
    3 people like this.
  8. acecow

    acecow Well-Known Member

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    Ravioli with goat cheese sauce and red caviar.

    [​IMG]
     
  9. foodguy

    foodguy Well-Known Member

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    not a huge fan of cooking utensils as presentation pieces. if you're going to serve from the pan, it ought to be messed up, like it was really cooked in it. :foo::foo:
     
  10. Manton

    Manton Well-Known Member

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    I like to leave my little copper pot out as a sauce vessel. If it makes you feel better, I typically do reduce the sauce in it first.
     
  11. mgm9128

    mgm9128 Well-Known Member

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    Well, that lamb was cooked sous vide for a day and a half, so perhaps I should have just brought the bag to the table?
     
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  12. ehkay

    ehkay Well-Known Member

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    1.) Re-wrap in Fata paper
    2.) heat burning embers in the skillet
    3.) put fata-wrapped lamb on embers
    4.) carry to table
     
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  13. foodguy

    foodguy Well-Known Member

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    or plate it on a, well, PLATE!
    pots are intended to look messy.
     
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  14. ehkay

    ehkay Well-Known Member

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    I think what's most ghastly is that you don't have a gueridon so you can just wheel it out to the table on a cutting board.

    [​IMG]
     
  15. mgm9128

    mgm9128 Well-Known Member

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    Jeez, bro. Calm down. It's just lamb.
     
    Last edited: Apr 25, 2014
  16. foodguy

    foodguy Well-Known Member

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    IT'S THE INTERNET, DAMMIT! PLATING IS SERIOUS BUSINESS!
     
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  17. sonick

    sonick Well-Known Member

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    lamb is serious business on sf. You should know better.
     
  18. Manton

    Manton Well-Known Member

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    Why not bring the whole sous vide tub to the table?
     
  19. mgm9128

    mgm9128 Well-Known Member

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    OK, next time I'll keep it nice and messy for ya, Russ.
     
  20. ehkay

    ehkay Well-Known Member

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    [​IMG]
     
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