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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. kwilkinson

    kwilkinson Having a Ball

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    I don't think anyone is surprised by that. That's how cuisine is in most countries.
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The wild and the pure.
    

    OK.
     


  3. impolyt_one

    impolyt_one Senior member

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    +1, mainly I just can't get my head around how much pork, vinegar, sugar and soy sauce goes into Filipino food, and that is before it gets deep fried. It seems like the unhealthiest food ever, on purpose. That is to say nothing about the shock food, like balut and dinuguan.
     


  4. colabear

    colabear Senior member

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    to each his own I guess :)
     


  5. mgm9128

    mgm9128 Senior member

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    Rouget, Roasted Tomato Salad, Heirloom Coulis
    [​IMG]
    Tomme Crayeuse, Brown Butter Sautéed Nectarine.
    [​IMG]
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The fish itself looks nice. Heirloom coulis? Gtfo.
     
    Last edited: Aug 7, 2011


  7. mgm9128

    mgm9128 Senior member

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    It was a tomato coulis made from an enormous heirloom tomato. What do you want me to call it? Red shit?
     


  8. Manton

    Manton RINO Dubiously Honored

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    Why the hell would you do anything with an heirloom tomato other than eat it raw?

    The fish does look nice. You cook fish well, at least by the way it looks.
     
    Last edited: Aug 7, 2011


  9. mgm9128

    mgm9128 Senior member

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    Why can't you? It had great flavor.
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The roasted tomato salad is really awful looking. It looks like my great grandmother and her four best friends.
     
    Last edited: Aug 7, 2011


  11. Manton

    Manton RINO Dubiously Honored

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    Because they are a perfect food raw. You can't possibly improve them. Also, their growing season is so short, and the places that grow really good ones are so few, that's basically a crime of waste to do anything do them other than salt them and maybe throw on a chiffonade of (raw, I hasten to add) basil.
     


  12. mgm9128

    mgm9128 Senior member

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    Ya, I roasted them at too high of a heat. I was going to take the skins off, but then I just said forget it.


    I'd probably agree. I was eating the other one I had raw as a snack while I cooked. I just thought I'd try something different.
     
    Last edited: Aug 7, 2011


  13. SField

    SField Senior member

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    Hey at least we have the little bastard eating vegetables. Experimentation isn't the worst thing in the world either... he'd come to the same conclusion, but it won't kill a 20 yr old to try some techniques on a very seasonal product.
     


  14. kwilkinson

    kwilkinson Having a Ball

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    Tete de fromage, ris d'agneau, beurre noisette, croustillant capre et persil hache.
     
    Last edited: Aug 7, 2011


  15. erictheobscure

    erictheobscure Senior member

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    A meal with head cheese and sweetbreads? :inlove:
     


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