What did you eat last night for dinner?

[foodguy]



Making my own tortillas was fun, but without a press, the general shape was a bit off despite my best efforts. Most of them ended up looking like flowers, but the taste was there and they performed their duty as food shovels.
Question about the grilling of the steak: I didn't get a great char, despite the grill being well over 500. The steaks were room temp, but I pulled them directly from the marinade to the grill. Should I have dried them off first to get a char? I let them cook until about medium to see if anything would caramelize, but didn't want to complete over cook it.

way to go! for the tortillas, try rolling the masa into a ball, sandwiching it plastic wrap and then pressing it into a circle with the bottom of a pot. works just fine (like using a wine bottle for a rolling pin).
For the steaks, yes, always pat dry to get a sear. simple science: water boils at 212 ... as long as their is moisture present, you'll never get hotter than that. so particularly with a quick sear, it's imperative to get as much moisture from the surface as possible.

 

[SField]

Any of you been to Melisse?

Worth it?

 

[itsstillmatt]



Any of you been to Melisse?

Worth it?

In LA? I went maybe eight years ago. It was pretty damn good.

 

[itsstillmatt]



Oh, so it's just like what I do in the bedroom.

Ribbed, for your pleasure.

 

[foodguy]



Any of you been to Melisse?

Worth it?

i think you'd hate it. it's 4F (fancy f*cking French food) done at a level just below where it would be great. if you've never been to a great restaurant, it might be impressive. but if you know good food, it's more likely to infuriate you because they could do so much more with just a little effort.

 

[mordecai]



i think you'd hate it. it's 4F (fancy f*cking French food) done at a level just below where it would be great. if you've never been to a great restaurant, it might be impressive. but if you know good food, it's more likely to infuriate you because they could do so much more with just a little effort.

booking reservation now.

 

[b1os]

 

[itsstillmatt]

^No clue what that is on the bottom, but the top looks very nice.

 

[mordecai]

The red/green slop on the bottom dish is really hard to look at. Everything else looks good.

 

[KJT]



Any photos? I've never made homemade tortillas, and I'd be really interested in trying without a press.

No photos, I was at my parents with a group of hungry family yelling at me for taking too long making my own tortillas. I took a large ziploc bag and cut it down the sides instead of plastic wrap, because it's a bit more substantial. Open, dust with a little flour, put the top over, squish and roll out with rolling pin, peel off and into the hot pan. Really easy. I'll try it with the bottom of a pot next time.

 

[b1os]

My mom wanted to make something out of the leaves of young/fresh beetroot. That's why it got a little red, too (the stalks have enough red colour). Doesn't taste that bad. But you're right, looks a bit weird.

 

[KJT]



For the steaks, yes, always pat dry to get a sear. simple science: water boils at 212 ... as long as their is moisture present, you'll never get hotter than that. so particularly with a quick sear, it's imperative to get as much moisture from the surface as possible.

:foo: Next time I'll pat dry.

 

[mordecai]



went to a terrific Mexican place in seascape last night, way better than anything I can get in NY.

I had some really good tacos last time I was in Brooklyn. It was surprising, the first good Mexican food I've had in New York. Place was called la Superior

 

[Nil]

Thumbs up to whoever posted that baked polenta recipe; it worked perfectly. Topped it sauce made from anchovies, basil and some great tomatoes.

 

[mgm9128]

I'll try to buy more vegetables next week.