What did you eat last night for dinner?

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

  1. CouttsClient

    CouttsClient Senior member

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    ...Where's dinner?
     
  2. kwilkinson

    kwilkinson Having a Ball

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    This. But it's still a nice looking plate.
     
  3. mgm9128

    mgm9128 Senior member

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    I understand what you're saying, but, aesthetically speaking, I don't think the plate would have looked as nice without a bit more color to help create some contrast. Granted, it also has to make sense flavor-wise, which I think it did. The squash went rather nicely with everything.

    But, yeah, less is more.
     
    Last edited: Aug 4, 2011
  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    We were supposed to go up to Cyrus tonight but a good friend had a really bad time, so we had steak and mac and cheese, and a lot of beer, wine and Armagnac at home.
     
  5. mgm9128

    mgm9128 Senior member

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    What kind of cheese?
     
  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    gruyere. what else than?
     
  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The problem is that those other things don't really add aesthetically.
     
  8. kwilkinson

    kwilkinson Having a Ball

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    Nice. *ninjaedit*
     
    Last edited: Aug 4, 2011
  9. mgm9128

    mgm9128 Senior member

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    Have you had Scharfe Maxx? Very similar to Gruyère.
     
    Last edited: Aug 4, 2011
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    What did you write before, dickhag?
     
  11. mgm9128

    mgm9128 Senior member

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    One day, I will make a plate that you approve of.
     
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    you have. Your plates are nice but I fear that you sacrifice taste for aesthetics.
     
  13. mgm9128

    mgm9128 Senior member

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    In the past, yes. Now, I work thinking first of flavor combinations that will work, rather than what will just look nice. I give myself a lot of credit on that coriander-spiced carrot puree. It was magically delicious. And it complimented very nicely the spices I used with the squab: cumin, coriander, cinnamon, cayenne, white pepper. The sweetness of the glazed carrots went well with everything, as well.
     
    Last edited: Aug 4, 2011
  14. SField

    SField Senior member

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    No. Just no.

    If anything, maybe just some green. Why more reds and yellows? You already had It looks like a fucking jack o latern... it isn't supposed to look like the cover of the october edition of some home and cooking magazine for fat menopausal women in flyover states.
     
    Last edited: Aug 4, 2011
  15. mgm9128

    mgm9128 Senior member

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    What's wrong with two pieces of squash and some blossom garnish? A garnish that imparts no real distinguished taste is usually fine, in my opinion.
     

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