What did you eat last night for dinner?

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

  1. kwilkinson

    kwilkinson Having a Ball

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    :puzzled: ?? This time he just named the ingredients. No eggplant velvet.
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Crispy rouget. Why not just rouget? Frankly, if you cook a rouget long enough to get it crispy, you have way overcooked it.

    Fuck you, all of you.
     
    Last edited: Aug 6, 2011
  3. kwilkinson

    kwilkinson Having a Ball

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    In conclusion, fuck us all?

    though the rouget does look overcooked, i'd still eat the shit out of it.
     
    Last edited: Aug 6, 2011
  4. mgm9128

    mgm9128 Senior member

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    The skin was the crispy part. I cooked those fillets for a total of not even a minute, each.
     
    Last edited: Aug 6, 2011
  5. kwilkinson

    kwilkinson Having a Ball

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    :/ Now you're confusing me. Fish skin cannot get crispy in less than a minute total.
     
  6. mgm9128

    mgm9128 Senior member

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    Well, I have to be somewhat creative with the titles of my food. The menu I'm putting together can't just be a list of ingredients.
     
  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Nor can the bottom side get golden.
     
  8. mgm9128

    mgm9128 Senior member

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    The skin was very, very dry, and the pan was well heated, so it did crisp up a bit.
     
  9. mgm9128

    mgm9128 Senior member

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    So, maybe my heat was too high. Those things were in the pan for a minute, no longer. Though, they weren't overcooked, in my opinion; very moist.
     
    Last edited: Aug 6, 2011
  10. kwilkinson

    kwilkinson Having a Ball

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    You can't throw the word crispy on there because you want more than just the word rouget, and you definitely can't throw the word crispy on there unless it's actually crispy.
     
  11. Manton

    Manton RINO Dubiously Honored

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    Why not? What's going to happen to him? The old lady will kick him out of the Carlyle?
     
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    It doesn't look like it was too hot, because the color is nice, not burned.
     
  13. mgm9128

    mgm9128 Senior member

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    How about "crisped" rouget?
     
  14. kwilkinson

    kwilkinson Having a Ball

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    Are you trying to Gordon Gekko me by saying there's no law prohibiting him from doing so? I mean, why throw a word on there just to have a word in your "dish title"? And why use a word that isn't an apt description of the dish? It's dishonest. That's reason enough.
     
  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    How about just rouget, or sauteed rouget? I am proud to say I've never named anything I've made. :bigstar:
     

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