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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. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I'm reserving this spot for a pithy comment about size, your girlfriend and a plane ticket.
     
  2. Parker

    Parker Senior member Dubiously Honored

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    Whoa, matt, nice presentation. I love the routed out asparagus "canoes".
     
  3. gomestar

    gomestar Senior member

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    I'm reserving this spot for a pithy comment about size, your girlfriend and a plane ticket.

    I promise to do everything I can until after the wedding so I can at least get some sweet gifts.
     
  4. randallr

    randallr Senior member

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    Here is some stuff I've made recently. I'm usually too lazy to upload pictures so my pictures will come in groups. Shrimp and grits [​IMG] Grilled Tilapia with thai mango salsa, asparagus and sweet potato curly fries! Here's where I win the threak...I brewed that IPA myself-tastes like Bells Two Hearted [​IMG] Salmon with thai chili glaze and asparagus souffle-slightly deflated [​IMG]
     
  5. mm84321

    mm84321 Senior member

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    Nice stuff, Richard. How was the soufflÃ[​IMG]?
     
  6. mordecai

    mordecai Senior member

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    Hey Gomey,

    [​IMG]


    [​IMG]
     
  7. drmmr

    drmmr Senior member

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    [​IMG] [​IMG] Great stuff, iammatt.
     
  8. randallr

    randallr Senior member

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    Nice stuff, Richard. How was the soufflÃ[​IMG]?

    Max, it was pretty good. I wish I had better asparagus. Check out foodwishes.com for the recipe...it's an awesome site.
     
  9. b1os

    b1os Senior member

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    Antipasti step one

    [​IMG]

    Swordfisch Siciliana, Risotto al Parmigiano, Antipasti. Yummy!

    [​IMG]
     
  10. mm84321

    mm84321 Senior member

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  11. mordecai

    mordecai Senior member

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    looks great. what is the sauce comprised of?
     
  12. mm84321

    mm84321 Senior member

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    Butter, shallots and heavy cream. Pretty simple. I strained it before spooning it over the filet.
     
  13. Manton

    Manton Senior member Dubiously Honored

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  14. Manton

    Manton Senior member Dubiously Honored

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    mm, you are a good cook, or at least a good plater, I will give you that.
     
  15. Manton

    Manton Senior member Dubiously Honored

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  16. otc

    otc Senior member

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    SF, I have failed you
    [​IMG]

    Crushed red pepper chicken with broccoli puree and a pan sauce.

    My pan sauces never seem to turn out well. I think it might be that I usually only have enough meat for 1 (I don't make them for guests since they usually fail) so there is not much fond. This one wasn't good until I poured back in all of the juices that had come out of the resting chicken breast which improved it a lot.

    What am I doing wrong? I deglazed with a cab/merlot blend and a bit of broth and a clove of sliced garlic. Reduced it down and added pepper and a slice of butter (was already salty from the broth) and than added back the meat juices which improved it but didn't make it anything great.
     
  17. Manton

    Manton Senior member Dubiously Honored

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    A pan sauce is only as good as the stock you use to make it.

    Red wine for a chicken sauce also is probably not wise.
     
  18. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Veal chop with last night's leftovers.[​IMG] also, sashimi.
     
  19. mm84321

    mm84321 Senior member

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    ^ Nice.

    Have you all your ingredients for tomorrow's cook-off? I'm all out of morels, so be gentle.
     
  20. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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