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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. kwilkinson

    kwilkinson Having a Ball

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    Last night was home made thuringer sausage, broc in a cheese sauce, and a glass of the wine I posted in the other thread.

    You know a wine is pretty shitty when Pio talks about having a glass vs. having a couple bottles.
     
  2. Montrachet

    Montrachet Senior member

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    [​IMG]

    Out with some former co-workers at Volare:
    Homemade ricotta gnocchi in vodka sauce with my first taste of the 2008 vintage,
    the Tenuta di Capezzana DOC super Tuscan.
     
  3. Piobaire

    Piobaire Not left of center?

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    Planning Sunday's dinner now. Going to be braised oxtails. I'm creating my own recipe.
     
  4. nicad2000

    nicad2000 Senior member

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    Planning Sunday's dinner now. Going to be braised oxtails. I'm creating my own recipe.

    Let us know what you plan on doing - I've got some oxtails defrosting for Sunday right now myself.
     
  5. kwilkinson

    kwilkinson Having a Ball

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    Sorry Pio, I'm a shithead. I owe you several recipes I keep forgetting.
     
  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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  7. Manton

    Manton RINO Dubiously Honored

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    My ancient aunt used to make oxtail. I always really hated it. To this day I don't know if I just hate the dish, or if hers was really bad. I avoid it like the plague.
     
  8. Piobaire

    Piobaire Not left of center?

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    I'm going to start off with reducing a bottle of red wine.

    Season and brown the tails.

    Veggies, wine, beef broth, in a cast iron Dutch over, 3 hours at 250 or so.

    That's the basics.
     
  9. kwilkinson

    kwilkinson Having a Ball

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    My ancient aunt used to make oxtail. I always really hated it. To this day I don't know if I just hate the dish, or if hers was really bad. I avoid it like the plague.
    Didn't you have the Wagyu when you ate here?
    I'm going to start off with reducing a bottle of red wine.

    Season and brown the tails.

    Veggies, wine, beef broth, in a cast iron Dutch over, 3 hours at 250 or so.

    That's the basics.


    Sounds good enough. What are you serving it w/?
     
  10. Manton

    Manton RINO Dubiously Honored

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    Didn't you have the Wagyu when you ate here?
    Well, if I did, it's on my souvenier menu. Checked: nope.

    In any event, I doubt my Aunt Thelma was getting Wagyu.
     
  11. kwilkinson

    kwilkinson Having a Ball

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    Well, if I did, it's on my souvenier menu. Checked: nope.

    In any event, I doubt my Aunt Thelma was getting Wagyu.


    [​IMG] The consomme is made from braised oxtail jus.
     
  12. Piobaire

    Piobaire Not left of center?

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    Sounds good enough. What are you serving it w/?

    That's a little dodgy, given my diet. While I'd like a nice starch, that ain't gonna happen. So I'm thinking either my cabbage sauteed in lardons or maybe a nice salad.

    Btw, I'll be browning the tails in foie grease.
     
  13. kwilkinson

    kwilkinson Having a Ball

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    You could always have some no-carb pasta. I hear that shit is pretty good. [​IMG]
     
  14. Piobaire

    Piobaire Not left of center?

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    You could always have some no-carb pasta. I hear that shit is pretty good. [​IMG]

    Hey man, don't mock the Dream Fields!

    I'd like to have it over egg noodles, but not going to happen.
     
  15. kwilkinson

    kwilkinson Having a Ball

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    I love me some egg noodles. Whatever you have it with, make sure it's got plenty of acid.
     

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