What did you eat last night for dinner?

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

  1. Johnny_5

    Johnny_5 Senior member

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    The eggs got somewhat scrambled. I've made carbonara so many times it's pretty much my signature dish, but a combination of trying to make it a little creamier by adding some heat to the pan in the end, and only being able to stand on one leg while cooking (knee surgery), made for an awful dish. Also, the pecorino I used was different from my usual go-to, and I made the mistake of not even tasting it before using it. I used the usual amount and it turned out to be was too salty. :(
     


  2. indesertum

    indesertum Senior member

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    lol. the pretentiousness of this statement
     


  3. Baron

    Baron Senior member Dubiously Honored

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    Yes, from him. He also had a bunch of huge live crabs that were being snatched up by older chinese people. I did saute them alive.


    Yep. A couple of the big ones were filled with roe (at least I hope that's what it was - it kinda looked dark orange gelatin) and I got those off my wife's plate too. That was a bridge too far for her and it did look a bit like bloody guts, but it was delicious.
     


  4. Saltricks

    Saltricks Senior member

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    Newport tan cang. The lobster and french style beef there are amazing.
     


  5. SField

    SField Senior member

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    Don't know what was french style about that beef but it was reasonably tasty. Not a whole lot better than general take out, but the lobster was properly cooked.
     


  6. SField

    SField Senior member

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    Ya strange, because the clams were rubber... we got a soup with squid, intact shrimp and clams in a tom yum broth and it was all hideously overcooked, and unless tom yum is really made to order so that you can taste the vibrancy of the herbs and citrus, it takes on this sort of pond scum flavor that makes me wish I was dead.

    The fish was gorgeous, fresh, very well done and the lobster was great.. but got the rest of the seafood bordered on terrifying. The clams came in this snotty type sauce I'd discussed before in my hatred of chinese food.

    Then again, I've had 3 great chinese meals inside of a week so who am I to complain.
     
    Last edited: Aug 22, 2011


  7. mgm9128

    mgm9128 Senior member

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    Cooked some striped bass tonight (didn't bother with plating). This is a great fish; very meaty. The skin crisps nicely (as long as you dry it very well prior to placing in the pan).
    [​IMG]
    Inside, the meat falls apart.
    [​IMG]
     
    Last edited: Aug 22, 2011


  8. Rambo

    Rambo Senior member

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    Is that a single slice of mushroom?

    If it is, why did you score it?
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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  10. GreenFrog

    GreenFrog Senior member

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    that second pic of the striped sea bass makes me salivate like no other... damn
     


  11. mgm9128

    mgm9128 Senior member

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    Flavor absorption.


    Dorade?
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    ojfc



    Tai, so similar.
     


  13. bBoy JEe

    bBoy JEe Senior member

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    Just steamed? And what is the garnish around the fish?
     


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Roasted. Artichoke hearts and fennel and onions with saffron. Also a tomato olive oil sauce and an aioli not shown.
     
    Last edited: Aug 22, 2011


  15. SField

    SField Senior member

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    Mushroom, scored.
     


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