What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. Rambo

    Rambo Senior member

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    A fishmonger once told me the secret to skinning a fillet - skin one way, knife the other.
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I have never worked with Shun knives, but I always take the most flexible blade that I can for removing the skin. Basically, you want to be able to feel the difference between just the skin and the skin and a little flesh. I know that some Japanese-trained chefs use a thicker (and longer) blade, but that has never worked for me.
    I use a rigid knife to skin, flexible to fillet.
     
  3. Douglas

    Douglas Stupid ass member

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    I made a big pan of paella for company last night. Mussels, squid, shrimp, chorizo, chicken, pork ribs. [​IMG] 70s-ish tablecloth is a special shout-out to sfield.
     
  4. Manton

    Manton RINO Dubiously Honored

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    70s-ish tablecloth is a special shout-out to sfield.
    I love it.
     
  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I made a big pan of paella for company last night. Mussels, squid, shrimp, chorizo, chicken, pork ribs. [​IMG] 70s-ish tablecloth is a special shout-out to sfield.
    Looks delicious.
     
  6. Rambo

    Rambo Senior member

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    Mmmm. That's good eatin' there Douglas. Probably my favorite dish for company. Hope to actually make it myself one day.
     
  7. mgm9128

    mgm9128 Senior member

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    Made a light lunch. My friends' mom invited me over for dinner tonight for some authentic Chinese cuisine; I look forward to it. [​IMG] [​IMG] I ate the Burrata for breakfast; the shrimp were for lunch.
     
  8. KJT

    KJT Senior member

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    on the left, a celery "stew" served over a bed of rice + saffron, some fresh herbs (mint, basil) and a slice of radish on it, a grilled tomato, a grilled onion that looks like the flower, and a grilled jalapeno.
    on the right, blueberries and mangos yummm


    Oh ok. Thought it was some kind of sashimi tuna pouch like this thing Susur Lee made on top chef masters.
    [​IMG]
     
  9. otc

    otc Senior member

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    [​IMG]
    [​IMG]
    [​IMG]
     
  10. tattersall

    tattersall Senior member

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    [​IMG]
    [​IMG]


    Matt, I just love these two from Robuchon and have made the lamb one a couple of times now. I could never get it to look so neat...
     
  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Matt, I just love these two from Robuchon and have made the lamb one a couple of times now. I could never get it to look so neat...
    what problem did you have?
     
  12. Douglas

    Douglas Stupid ass member

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    OTC, looks like a perfectly lovely and delicious evening.
     
  13. otc

    otc Senior member

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    OTC, looks like a perfectly lovely and delicious evening.
    It was a birthday celebration for my grandmother

    Wish I could say I made it...all I did was speculate on whether the salmon was done and do my own plating.
     
  14. mgm9128

    mgm9128 Senior member

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    It almost has the color of Ivory King Salmon.
     
  15. tattersall

    tattersall Senior member

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    what problem did you have?

    Falls apart when it comes out of the ring mold - I think I either had too much liquid or didn't press firmly enough. Tasted great, looked deflated compared to yours.
     

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