What did you eat last night for dinner?

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

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Usually not, but for that recipe the skin is salty and flavors the whole dish. Vegetable skins have a lot of flavor, so I try to cook with them on as much as possible. I also think it looks nice. The rough outside next to the shiny inside.
     


  2. mgm9128

    mgm9128 Senior member

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    This is useful to know. I also noticed you cooked turnips in their skins as well.
     


  3. mordecai

    mordecai Immoderator

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    How long did you salt roast the beets for? I really love that method though I usually use it for sea food.
     


  4. Alter

    Alter Senior member

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    Finally found a good ramen place near my office:

    [​IMG]
     


  5. MikeDT

    MikeDT Senior member

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    We eat a lot of eggplant here, like every day. One of the main vegetables on the school menu. Quite big helpings as well and not dinky little morsels. I love the stuff.

    Top right, eggplant.
    [​IMG]
    In fact probably every school I've been in, always eggplant on the menu.
     
    Last edited: Sep 2, 2011


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    It kind of depends on the beet. For medium ones about 45 minutes at 400, and then rest for half an hour or more. For large ones, more like 1.25 hours and then rest. Maybe foodguy will chime in. He does the same, though I think he removes the skin at the end. He may have more exact times. Eating wise, I think of them more like a piece of meat than a vegetable.
     
    Last edited: Sep 2, 2011


  7. edinatlanta

    edinatlanta Senior member

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    Hey Alter, can you hook me up with a good ramen recipe? Yous looks fantastic. impolyt_one was supposed to get me one but has thus far, failed to deliver.

    Last one I made took way too long and cost WAAAAAAAAAY too much money.
     


  8. Galloway23

    Galloway23 Member

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    A smoothie. Fuck losing weight
     


  9. Piobaire

    Piobaire Not left of center?

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    You're doing it wrong.
     


  10. impolyt_one

    impolyt_one Senior member

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    I was looking some up for you and Magician and then I got sidetracked and started researching pho recipes. :eek:
     


  11. mgm9128

    mgm9128 Senior member

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    I'd like to try this this weekend. Do you mix the salt with anything? Egg whites? water? The last time I did a salt crust for fish was around Christmas time; I needed a hammer to crack the crust.
     
    Last edited: Sep 2, 2011


  12. mgm9128

    mgm9128 Senior member

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    I really like eggplant with smoky flavors: paprika, curry, harissa, etc.
     


  13. Alter

    Alter Senior member

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    Ramen is really the kind of thing that I wouldnt even think of making at home from scratch....the whole experience of a great ramen shop is a big part of the enjoyment.
    But didn't kwilk make a thread about making ramen a couple years back?
     


  14. tattersall

    tattersall Senior member

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    We make this dish quite often - it's from the warm starters section in Simply French. Our kids (6 and 4) just love it, from the novelty of the skewers, the sweetness of the leeks (we also use baby onions or spring onions if small leeks are unavailable) and the mildness of the curry sauce. It works well with pork or scallops too.
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    We use thighs instead of breasts. Just because. It is a really good dish, and back in the day, when curry sauce was exotic and caviar less so, it was one of the amuses bouche he used to serve at Jamin. It seems like it would be a great dish for kids. Hell, it would be great for a casual party with a pot of the sauce and a bunch of skewers.
     
    Last edited: Sep 2, 2011


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