What did you eat last night for dinner?

[globetrotter]

went out to the country side today from Lima. on the way out stopped for breakfast at a place that uses a huge pot to cook pork in lard, and serves it on a bun.

then, for lunch, our host roasted pork and chicken in an 55 gallon drum, over charcoal, thowing cinimon and anise on the coal. that was ******* awesome.

 

[ChicagoRon]

Originally Posted by globetrotter

went out to the country side today from Lima. on the way out stopped for breakfast at a place that uses a huge pot to cook pork in lard, and serves it on a bun.
I think I just had a coronary event and went into diabetic shock all at once

 

[globetrotter]

Originally Posted by ChicagoRon

I think I just had a coronary event and went into diabetic shock all at once

its really good, they do it in mexico too, but it is slightly different in each place.

tonight I am going to another one of the top places in Lima, run by the same executive chef as the place I went to on the first day. should be cool.

 

[TheButler]

Well, not exactly last night but I had a chance to dine at Michel Rostang last week in Paris. Highlights were the sliver of sardine and a pate to whet the appetite, an unexpectedly good dish of lobster on pureed pees (I say pffft to all you lobster-haters), pigeon stuffed with foie gras in a cherry reduction, and a caramel souffle that was enough to push one over the top.

 

[Yo-han]

Partially inspired by stuff i've read in this forum section I tried out making duck fat fries for the first time (wanted to try out horse fat but couldn't get my hands on any). Blanched in vinegar, cooled, then two fry rounds in peanut oil + cooling, finished off with a third fry in duck fat, was magic.

first frying

after second frying

finished product after third frying in duck fat

served with grilled dry-aged entrecote, grilled asparagus and corn in butter and home made bearnaise

 

[kwilkinson]

That's a lot of effort to burn your fries.

 

[Yo-han]

not burned, just perfect imo, always finish off fries hard whether it be in oven or fryer, personal preference and all that. think they turned out abit darker than usual cause of the duck fat but taste was on spot.

 

[TheButler]

Also ate last week at La Grand Venise in Paris.

Venise? An Italian restaurant in Paris? Why would you eat at an Italian restaurant in Paris?

I asked that too about a year ago when I first was invited there. The answer is because its damned good. Occasionally you need something to contrast with a week of french cooking.

Picture doesn't do the food justice, this was my canneloni, with bolognese sauce on the left and neapolitan on the right. The antipasta is over a dozen dishes alone. And there is nothing to compare to the towering block of caramel and slivered-almond-covered ice cream, accompanied by stewed fruits and sour-whipped-cream-so-thick-you-can-stand-a-shovel-up-in-it-dessert.

 

[voxsartoria]

Originally Posted by voxsartoria

The highlight was the whelk...will post pics later.

- B

- B

 

[itsstillmatt]

Finally seeing some good summer vegetables, we started with stuffed squash blossoms and ratatouille. Then an acquaintance involved in the new growing of truffles in Australia sent us one, and we had some of it with chicken. We had more of it last night. I have to say, they are indistinguishable from French winter truffles, at least to me.

 

[globetrotter]

^matt, what is the price of the australian truffles?



I had a really nice meal at a peruvian place today - 5 mixed apetizers, all stuff that you really wouldn't find in a different cuisine - a corn dish, basically big kernals of corn boiled, and then served with a local vegetable and cream sauce, slices of potato in another type of sauce, a stuffed potato with meat, raisins and olives, a fried pork thing, and a tomale type thing. then, 8 differnt types of balls of mashed potatos with stuff on them - mostly mixed seafood salads. then a chicken stew.

 

[itsstillmatt]

Originally Posted by globetrotter

^matt, what is the price of the australian truffles?



I had a really nice meal at a peruvian place today - 5 mixed apetizers, all stuff that you really wouldn't find in a different cuisine - a corn dish, basically big kernals of corn boiled, and then served with a local vegetable and cream sauce, slices of potato in another type of sauce, a stuffed potato with meat, raisins and olives, a fried pork thing, and a tomale type thing. then, 8 differnt types of balls of mashed potatos with stuff on them - mostly mixed seafood salads. then a chicken stew.
Not sure. I think they are maybe 30% less than French winter truffles, so perhaps $80-100 an ounce. They are cheaper if you buy by the kilo.

 

[jobro]

Originally Posted by voxsartoria

Our digs has a Wolf six burner, but lousy pots and pans. Horrible knives. But a decent wine fridge.
That's because they get stolen very frequently, by cleaning staff and tenants.

 

[KObalto]

Originally Posted by voxsartoria

The highlight was the whelk...will post pics later. Our digs has a Wolf six burner, but lousy pots and pans.

Horrible knives. But a decent wine fridge.


- B

Champagne music? Lawrence, we hardly knew ye.

 

[1969]

Fresh ricotta topped with marinated artichokes, home grown tomatoes and baby spinach between slices of toasted olive bread.

For dessert, blackberries from the bush growing in the park.