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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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    The carrots were cooked in orange juice and butter, and the sauce is just the syrupy cooking liquid and a little sesame oil.
     
    Last edited: Jul 31, 2011
  2. mordecai

    mordecai Senior member

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  3. mgm9128

    mgm9128 Senior member

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    Zucchini Blossoms with Lobster and Shrimp Mousseline and Lemongrass Butter
    [​IMG]
    Pigeon Supremes and Lobster on a Bed of Eggplant Lasagne with Ochre Velvet of Sweet Bell Peppers and Coral Oil (It's meant to be a butterfly)
    [​IMG]
    [​IMG]
    Cheese and Fruit
    [​IMG]
     
    Last edited: Jul 31, 2011
  4. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    What in the fresh hell is an ochre velvet?
     
  5. mgm9128

    mgm9128 Senior member

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    "Ochre" refers to the color" and "velvet" to the texture.
     
    Last edited: Jul 31, 2011
  6. philosophe

    philosophe Senior member

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    I can't see putting pigeon and lobster on the same plate. Lobster is much too delicate in flavor. Would you do it again?

    Nice zucchini blossoms. The zucchini itself, though, is sad.
     
    Last edited: Jul 31, 2011
  7. Alter

    Alter Senior member

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    Two adjectives don't make a noun.
     
  8. davesmith

    davesmith Senior member Affiliate Vendor

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    eggplant lasagne? where is it? did i miss something?

    it seems like if you make everything 100x smaller it's still considered like its on the plate to make your dish sound like it has more components and "fancier"
     
  9. CouttsClient

    CouttsClient Senior member

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    The cheese looks nice. The rest I'll pass on
     
  10. mgm9128

    mgm9128 Senior member

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    Ochre is the adjective, velvet is the noun.
    It's under the lobster.
     
    Last edited: Jul 31, 2011
  11. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    mm, you don't deserve too much grief for those dishes. They aren't perfect, but they look nice. You deserve all the grief in the world for the prissy naming and "eggplant lasagne.
     
  12. mgm9128

    mgm9128 Senior member

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    Probably not. It was an interesting combination, but I don't think I'd go out of my way to find another way of pairing the two in the future.

    The lobster was topped with a sauce made from the heads, tarragon, ginger, tomato, cognac, star anise, paprika, and the harvested roe, or coral, from the lobsters. So, it wasn't a very "delicate" flavor profile, which helped it get along with the pigeon better.
     
    Last edited: Jul 31, 2011
  13. KJT

    KJT Senior member

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    This is a nice plate. The blossoms look great.

    The butterfly looks like the special rolls at the sushi place nearby. Like one of these kind of things:
    [​IMG]

    Technically somewhat impressive, but not to be taken seriously.
     
  14. mgm9128

    mgm9128 Senior member

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    Thanks. The sauce was infused with Kaffir lime leaves; very fresh tasting. And that is Thai basil in the sauce. Honestly, I couldn't tell much of a difference in flavor from regular basil. Maybe a little sweeter and with a hint of anise.
     
    Last edited: Jul 31, 2011
  15. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    It's not that bad, it is just kind of out of date. MM needs to focus more on how the individual components taste, rather than presentation.

    FWIW, pigeon and shellfish is not a bad combination. Probably more classic with crayfish, but can be nice.
     
  16. KJT

    KJT Senior member

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    I'm just making a joke more than anything. It looks way better than the meal I just had at some "all american" place my friend and his g/f picked out tonight. Ring-mold central.
     
  17. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Well, it is weird looking. BTW, your tatin looked quite good. Poor Kyle had to smile and eat a tarte tatin my mother made for him once. He was a good sport. It's probably my favorite dessert, and this one was terrible.
     
  18. mgm9128

    mgm9128 Senior member

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    I won't be making any more butterflies in the future. It's cool, but not really my style. I was just feeling adventurous today.

    Speaking of which, I am still figuring out what my style exactly is. I have some idea, but I am still working on it. It will come naturally, I think.
     
    Last edited: Jul 31, 2011
  19. kwilkinson

    kwilkinson Senior member

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    Dude..... maybe not much grief for the dishes themselves, but the plating? A butterfly? Yeah, I had to make butterfly and other silly garnishes out of veg, and you my man can make a killer tomato flower, but this is just.....
    That was a great day, and from what I remember the tatin wasn't offensive at all. It might have been the Kronenbourg ice cream we drowned it in though.
     
  20. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Butterfly or ochre velvet? You tell me.
     

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