What did you eat last night for dinner?

[gomestar]



Best tomato I've had all summer.

considering the NE tomato season doesn't really start until right about now, this makes total sense

 

[mgm9128]



similar to a dish I made not long ago (thanks, keller):

I made this recipe with the tomato tartare a few weeks ago, but instead of beans on top, I put squid.

 

[mgm9128]



considering the NE tomato season doesn't really start until right about now, this makes total sense

Again, you're a douchebag. Though, I think this has already been established.

 

[gomestar]

I was going to compliment the tomato/squid thing since one of my favorite dishes is a tomato and squid stew - but no, I take it back.

 

[mordecai]

I love you two douchebags.

 

[itsstillmatt]



Purple Bean Salad, Red Wine Vinegar Cream, Raw Heirloom Tomato (for Manton), Chive Oil.

Spiced Duck Breast, Port Poached Fig, Fig Puree, Sautéed Foie Gras.

Brillat-Savarin

1 - those look like dried dog ***** on top of the tomato
2- the fig puree looks like wet dog *****. More seriously, if you are going to be very geometric in presentation, you have to be cleaner in how you do things. Also, stop with the dots. You don't use them well.
3- you have to get over the overly American "I need fruit with my cheese" ****.

 

[Manton]

I am piling on (sorry) but I don't get puree with the duck. Is there any tradition for this? Seems like it's too thin/liquid to be a side but too thick/chunky to be a sauce. I am not sure what it's trying to be.

 

[itsstillmatt]



I am piling on (sorry) but I don't get puree with the duck. Is there any tradition for this? Seems like it's too thin/liquid to be a side but too thick/chunky to be a sauce. I am not sure what it's trying to be.

I don't think so. More importantly, it looks ******* gross and the idea of eating fig puree is not doing it for me.

 

[mordecai]

hey there, grizzly bear.

 

[Manton]

The basic recipe appears to be an adaptation of Keller's squab dish in TFL. If I were gome I would post the link and ... oh what the hell:

http://books.google.com/books?id=mk...&resnum=1&ved=0CDAQ6AEwAA#v=onepage&q&f=false

anyway, seems in the same vein but there is no puree rather a more traditional sauce and there is swiss chard. I have made this dish more or less as Keller says (only not as good obviously) and I liked it a lot.

 

[itsstillmatt]

Can somebody comment on the petrified poops sitting on the tomato?

 

[Manton]



Can somebody comment on the petrified poops sitting on the tomato?

I already have. It is not something i am familiar with and I don't think I have ever seen it. Purple beans?

Gome and I served our H. toms with buffalo moz, basil, sea salt and a little oil. Totally predictable but absolutley dellicious.

 

[dacox]



Whipped up some fish fragrant eggplant which is in the running for worst sounding translation for a food item ever.

It's usually the number one requested dish by my friends in Chicago when they want me to cook Chinese for them, but yeah, the name flows a lot better in Chinese.

 

[philosophe]



Can somebody comment on the petrified poops sitting on the tomato?

I think "no comment" does the job well. FWIW, I haven't owned a dog in years and had the same association to mm's plating.

 

[duofold]

green beans, but purple?