What did you eat last night for dinner?

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

  1. impolyt_one

    impolyt_one Senior member

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    Bought them at Haneda awhile back, found it in the fridge just now - they're actually pretty good. Some neo-hipster with a blog can someday start a whole discourse on all the f-ed up Japanese Kit Kat flavors... the site is showing that wasabi is back full time; I wanna try the almond pudding ones and there's some miso ones as well; yuzugoshou is Kyushu gentei right now, lol.
     


  2. Alter

    Alter Senior member

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    Miso? Can't quite imagine that one. I actually just had some samples of some being launched next month but they are rather uncreative...but tasty.
     


  3. mgm9128

    mgm9128 Senior member

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    Poached Shrimp, Sweet Pepper Velouté, Lemon Crème Fraîche.
    [​IMG]
    Salt-Roasted Beets
    [​IMG]
    Seared Langoustine, Shaved Foie Gras, Wild Mushroom Salad, Beurre Noisette and White Balsamic Vinaigrette.
    [​IMG]
    Skate Wing, Braised Red Cabbage, Mustard Sauce.
    [​IMG]
    Cheese.
    [​IMG]
     


  4. Manton

    Manton RINO Dubiously Honored

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    Those all look very nice to me. I have made that skate dish many times but you have changed the sauce. Is it better?

    I wish I could get foie as easily as you seem to be able to.
     
    Last edited: Sep 4, 2011


  5. impolyt_one

    impolyt_one Senior member

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    Those are all nice plates, even though they all kinda look the same. You could start mixing your sauce consistencies if you're to serve plates like that in succession.
    I think the langoustine looks really nice, though I don't know why but I feel like it could use another small bit of something, looks halfway plated to me. I'd do, like, some small candied jamon bits or something.
     


  6. mgm9128

    mgm9128 Senior member

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    You live in NYC, right? Just call up a French restaurant in your area and ask them if they could make you a couple of slices. That's how I get mine.
     
    Last edited: Sep 4, 2011


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The skate wing looks very nice. I dissent on the others. The shrimp looks tasteless and like a remnant of 1990s tall food. The sauce on the beets is way too thin and the langoustine may be fine tasting, but that looks like foie gras scraps, not shaved foie gras, and the flavor profile sounds terribly dull.
     


  8. mgm9128

    mgm9128 Senior member

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    Shrimp was actually pretty flavorful. I poached it in a court-bouillon.

    The langoustine dish was my attempt to recreate a plate I had at Le Bernardin. I think they used mâché instead of purslane, and honshimenji mushrooms instead of chanterelles.

    As far as the beat sauce, you know I am without a stick blender, so I whisked tirelessly, and followed the exact proportions you gave me. I think it might just be the sunlight in the picture. I still have a bunch left over. Here is a better shot of the consistency:

    [​IMG]
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    That looks better. It's a great sauce for seafood as well.
     


  10. SField

    SField Senior member

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    skatewing looks nice, just lose the salt lick off to the side there.
     


  11. Manton

    Manton RINO Dubiously Honored

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    that's actually in the TFL recipe. I always skip it though.
     


  12. Alter

    Alter Senior member

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    Something impressive and appalling at the same time about this. Food looks great though...that mustard sauce looks :drool:.
     
    Last edited: Sep 4, 2011


  13. mordecai

    mordecai Immoderator

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    sauce recipe please? sorry if it was posted and i missed it.

    The skate and langoustine dishes look really great to me.
     
    Last edited: Sep 4, 2011


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    35 g lime juice, 70 g acacia honey, 140 g grapeseed oil. You put the first two into a keg cup, then add the oil slowly emulsifying with a hand blender. Work it until it is almost like mayo.
     


  15. mordecai

    mordecai Immoderator

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    beets make sense but it sounds a little sweet for seafood. what do you usually put it on?
     


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