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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. mgm9128

    mgm9128 Senior member

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    A very satisfying mango [​IMG]
     
    5 people like this.
  2. mgm9128

    mgm9128 Senior member

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    Feuilleté aux cepes
    [​IMG]
    [​IMG]
     
    Last edited: May 14, 2016
    2 people like this.
  3. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    Home made four cheese ravioli;ricotta, goat curd, parmesan and gorgonzola. With a slow roasted tomato and caramelised garlic sauce and a bitter green salad. Washed down with a 2009 clean skin pinot noir.
     
    1 person likes this.
  4. Piobaire

    Piobaire Senior member

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    You're really into clearskin wines these days.
     
  5. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    The store where I get them carries a few specific regions so it's a safe bet on what your buying and at half label price their good drinking value.
     
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  6. Luriya

    Luriya New Member

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    snow crab legs and mashed potatoes. Rarely happens as I'm incredibly underpaid, but when it happens you just need to enjoy the little things.
     
  7. mgm9128

    mgm9128 Senior member

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    Polenta with cepes [​IMG]
     
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  8. lawyerdad

    lawyerdad Senior member

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    At first glance I read "crepes", which definitely made me curious.
     
  9. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    Tonight as the mercury is dropping a variation on Pasta alla Norma with added fresh habanero chilli, only a half of one, klamata olives, rosemary, caramelised garlic and goats chèvre to tone the heat down with home made spelt tagliatelle and a bitter green salad.

    Washed down with a 2014 Caravan Petite Sirah from Tharabogang NSW.
     
    Last edited: May 18, 2016
    2 people like this.
  10. mgm9128

    mgm9128 Senior member

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    [​IMG]lobster with cepes
     
    3 people like this.
  11. indesertum

    indesertum Senior member

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    Creeps
     
  12. mgm9128

    mgm9128 Senior member

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    [​IMG]baked cèpe[​IMG]ravioli
     
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  13. Manton

    Manton Senior member Dubiously Honored

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    Got porcinis this weekend, too. Had much fun with them.
     
  14. mgm9128

    mgm9128 Senior member

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    They are a uniquely enjoyable mushroom to work with.
     
  15. Manton

    Manton Senior member Dubiously Honored

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    Funny, in my family dried porcini has been A Thing for decades. My grandmother and great-grandmother would get them from the Italian markets in North Beach. But I never had a fresh one until I moved here. Neither had my mother. She was shocked when I first served them to her. She almost didn't believe that there was a fresh version.
     
    Last edited: May 22, 2016
  16. mgm9128

    mgm9128 Senior member

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    I had never seen anyone cook with fresh until I am Matt. First time I found them was a bit like the images of the internet coming to life. :satisfied:
     
    Last edited: May 22, 2016
  17. mgm9128

    mgm9128 Senior member

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    Alaskan King/morels [​IMG]
     
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  18. mgm9128

    mgm9128 Senior member

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    Morels au jus
    [​IMG]
    [​IMG]
     
    Last edited: May 28, 2016
    4 people like this.
  19. mgm9128

    mgm9128 Senior member

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    [​IMG]
     
    2 people like this.
  20. Piobaire

    Piobaire Senior member

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    Not as elegant as some fair here but I just pulled a 10# butt out of the smoker after 15 hours. Will shred, add a finishing sauce, and I have my dish to bring for tonight's gathering. :slayer:


    [​IMG]
     
    3 people like this.

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