What did you eat last night for dinner?

[Alter]

Originally Posted by kwilkinson

Ugh. I just made a really ****** carbonara. Right when I took the pan off the heat and added the eggs, my girlfriend called. Turn around to answer and tell her I'll call back and when I turn back to the pan, I've got pancetta, pasta, and scrambled eggs.

Done that...hate that.

Just curious: Do you use whole eggs or just the yolks?

 

[kwilkinson]

Originally Posted by Alter

Done that...hate that.

Just curious: Do you use whole eggs or just the yolks?

I usually do one extra yolk for every whole egg, just b/c I like the richness it adds. I have no idea if that's traditional, and finding out that it isn't won't stop me from doing it in the future.

You?

 

[Alter]

Originally Posted by kwilkinson

I usually do one extra yolk for every whole egg, just b/c I like the richness it adds. I have no idea if that's traditional, and finding out that it isn't won't stop me from doing it in the future.

You?

Exact same actually! Sometimes one whole and two yolks if all three of us are eating. If I am lucky there is an onsen tamago in the fridge to throw on top. I like eggs!

I always hate throwing away egg whites but my wife recently made this Hong Kong steamed milk pudding that is really good...this isn't the exact recipe, but something like this... http://www.foodbuzz.com/recipes/1278...m-milk-pudding

 

[kwilkinson]

Originally Posted by Alter

Exact same actually! Sometimes one whole and two yolks if all three of us are eating. If I am lucky there is an onsen tamago in the fridge to throw on top. I like eggs!

I always hate throwing away egg whites but my wife recently made this Hong Kong steamed milk pudding that is really good...this isn't the exact recipe, but something like this... http://www.foodbuzz.com/recipes/1278...m-milk-pudding

Onsen Tamago =

. At least, according to a quick Google. I love that kind of egg.
I don't have much use for egg whites either. It's not like I'm making macaroons or blini batter recipes weekly at my house. And they suck on their own.
BTW, on the dessert menu now is a miso/meyer lemon brioche bread pudding that is

 

[MetroStyles]

Originally Posted by samus

Pardon my ignorance, but what are those?

Takoyaki!

yummmm

 

[leftover_salmon]

Perfectly seared tuna.

 

[shoreman1782]

Scallops, brined per Keller's recommendation in Ad Hoc, which were as good as I've ever made at home. Also his melted leeks, and about 1/3 a baguette.



I don't usually take pictures, but I ate at Volt in Frederick recently and couldn't help but snap a couple.

I believe this was sturgeon, with lentils underneath, various preparations of various cauliflower.

One o the cooks plating a duck liver dish.

 

[Roikins]

Originally Posted by shoreman1782

I don't usually take pictures, but I ate at Volt in Frederick recently and couldn't help but snap a couple.


Nice. Table 21 or the Tasting Room? I heard it's pretty hard to get T21 these days.

 

[shoreman1782]

Table 21, which we lucked into. It may be easier to get a seat there now than in awhile, as they expanded seating--now they seat eight at a time and I THINK they have two seatings most nights.

Head chef wasn't there that night, which may explain why we were able to get in

 

[Roikins]

Originally Posted by shoreman1782

Table 21, which we lucked into. It may be easier to get a seat there now than in awhile, as they expanded seating--now they seat eight at a time and I THINK they have two seatings most nights.

Head chef wasn't there that night, which may explain why we were able to get in

Wow, they can cram 8 people in there now? Crazy. The 4 seat "bench" they used to have seemed like it would have been a tight fit. It's sort of funny in retrospect how easy it used to get before his Top Chef appearance; my T21 experiences were always just me alone sitting next to the 3 other empty chairs.

 

[gdl203]

Originally Posted by globetrotter

happy Passover G! this is the first one since the twins, right? how did it go?

This is the first one with them at the table - they were 3 months old last year. It went great, thanks - they were dancing in their chairs during the songs and loved all the various foods. Especially the matsa... Now the post-matsa diapers are another story...

 

[itsstillmatt]

Tart with sardines and onions, salmon in fennel sauce with potatoes, cheese, marsannay blanc.

 

[ChicagoRon]

Originally Posted by globetrotter

last night passover seder, had 27 people for dinner chicken soup with matza balls salad (I make a bad ass salad) chicken roasted with lemon rosemary and garlic and 3 colors of little potatos persian rice - rice cooked with dates, nuts, raisens, pine nus, onions and striped with tumeric and safron with a backed crust and with several white and black cardomon pods tossed in lamb with apricots - 10 pounds of boned leg of lamb with one pound each apricots, dates and almonds, 5 heaping spoonfulls of fresh roasted and ground cinomon, one each of mace, cloves, dried lemon and chipolte - also all fresh roasted and ground. cooked for 6 hours at a slow heat with broth and orange juice then a bunch of desserts
Zach - I love the Sephardic theme! Did you buy a 10 lb. kosher leg of lamb? We do Turkey for our Seder just because of high yield / lower cost for kosher meat. Last night we had a solid beef stew with some leftovers tonight and beef and leek keftikas... quite satisfying for passover food. I figure this is as good a place as any to share my favorite passover recipe (free of chametz and kininyot) in case anyone is feeling adventurous. Jerk Chicken - In a food processor - Red Onion, Habanero, brown sugar, garlic, scallion, honey, fresh thyme, nutmeg, allspice. Slather onto chicken leg quarters; start cooking in a hot pan to caramelize the sugar and thicken the sauce, then move the pan to finish in the oven.

 

[globetrotter]

Originally Posted by ChicagoRon

Zach - I love the Sephardic theme! Did you buy a 10 lb. kosher leg of lamb?

We do Turkey for our Seder just because of high yield / lower cost for kosher meat.

Last night we had a solid beef stew with some leftovers tonight and beef and leek keftikas... quite satisfying for passover food.

I figure this is as good a place as any to share my favorite passover recipe (free of chametz and kininyot) in case anyone is feeling adventurous.

Jerk Chicken -
In a food processor - Red Onion, Habanero, brown sugar, garlic, scallion, honey, fresh thyme, nutmeg, allspice. Slather onto chicken leg quarters; start cooking in a hot pan to caramelize the sugar and thicken the sauce, then move the pan to finish in the oven.

thanks, no, two 5 pound legs, not specifically kosher. I love turkey, too, but I really like the occasional lamb.

the jerk chicken sounds good, maybe have to try it later

 

[jpeirpont]

Originally Posted by ChicagoRon

Zach - I love the Sephardic theme! Did you buy a 10 lb. kosher leg of lamb?

We do Turkey for our Seder just because of high yield / lower cost for kosher meat.

Last night we had a solid beef stew with some leftovers tonight and beef and leek keftikas... quite satisfying for passover food.

I figure this is as good a place as any to share my favorite passover recipe (free of chametz and kininyot) in case anyone is feeling adventurous.

Jerk Chicken -
In a food processor - Red Onion, Habanero, brown sugar, garlic, scallion, honey, fresh thyme, nutmeg, allspice. Slather onto chicken leg quarters; start cooking in a hot pan to caramelize the sugar and thicken the sauce, then move the pan to finish in the oven.

I don't feel it is really Jerk without the Scotch bonnet, it is the defining ingredient.