What did you eat last night for dinner?

[foodguy]



truly revolting
pls spoiler that ****

So glad this is the first comment after that picture - I was left speechless, I'm just hoping that gunk didn't go near anyone's mouth!

Must be an election year.
I also said the famous black mole is great - but couldn't possibly live up to the expectations people have after watching him make it on top chef masters, or hearing the Obamas rave about it.

oh, the humanity. chiles en nogada is one of the greatest dishes ever. seriously. and getting mole in puebla? it's like the grail. rambro is to be applauded. though, of course, i know some of you are bemoaning the fact that they weren't presented in lozenge shapes.

I've been eating rick's food off and on since the '80s. he's a great cook. that said, we've now got better in la, i think. john sedlar at rivera and playa is straight rocking it. and we're seeing more and more restaurants from second-generation kids who have gone to cooking school and are using what they learned there to polish home flavors. it's a good time.

 

[mgm9128]

Has Matt been fasting?

 

[b1os]

Yeah, apparently he's been to Paris a couple weeks ago and fasted ever since, or so the legend says.

 

[Rambo]



oh, the humanity. chiles en nogada is one of the greatest dishes ever. seriously. and getting mole in puebla? it's like the grail. rambro is to be applauded. though, of course, i know some of you are bemoaning the fact that they weren't presented in lozenge shapes.
I've been eating rick's food off and on since the '80s. he's a great cook. that said, we've now got better in la, i think. john sedlar at rivera and playa is straight rocking it. and we're seeing more and more restaurants from second-generation kids who have gone to cooking school and are using what they learned there to polish home flavors. it's a good time.

I have to admit that the CnN was a bit of a letdown. But the utterly revolted reaction from the peanut gallery was worth it.

Had mole pipian verde today. didn't poast pics because I was afraid it might make Master Matthew vomit. And he says I don't love him...

 

[erictheobscure]

^ Dude, he doesn't mind the photos, just the captions.

 

[foodguy]

a well-made nogada is a thing of beauty -- the picadillo should be slightly vinegary, with lots of spice thigns going on. the sauce should be really creamy and nutty (it's pounded walnuts). i love it. and i'm sensing a run to la casita mexicana in my very near future.

 

[mgm9128]

That time of year again...

 

[Baron]

I haven't been to La Casita, but I've had some good nogada at La Cabanita in Montrose. I need to make the rounds to La Casita and Babita.

 

[foodguy]

i haven't been to babita either. casita happens to be just off my way home, so it's kind of easy to drop in (as easy as Bell ever gets).

 

[mordecai]

foodguy, what besides the lobster is great at Newport Seafood? I think I will need to return soon.

 

[Rambo]



a well-made nogada is a thing of beauty -- the picadillo should be slightly vinegary, with lots of spice thigns going on. the sauce should be really creamy and nutty (it's pounded walnuts). i love it. and i'm sensing a run to la casita mexicana in my very near future.

Well, I've had 2 so far, one from a recommended local here in Puebla and one from a chain restaurant in Mexico City. Both basically tasted like a fruity stuffed, fried pepper with a white sauce and pomegranate seeds on top. Nothing to write home about.

Had a ******* KILLER mole poblano tonight. Absolutely blew away anything I've had before.

 

[mgm9128]



Had a ******* KILLER mole poblano tonight. Absolutely blew away anything I've had before.

Pics?

 

[b1os]

 

[Rambo]



Pics?

I'll have to wait until young Master Matthew goes on hiatus again, for fear of recrimination.

 

[Hampton]

Fish with musrooms,