What did you eat last night for dinner?

[itsstillmatt]



Matts first dish looks like it has dumplings or something stuffed, ravioli like, in brodo. I like the actual bowl/plate you used for this

I'm a little confused. Are you guys saying the third plate is a soup? Doesn't look that way to me.

Yeah, it is a kind of take on onion soup, but lighter. The broth is basically onion soup with a little ginger and coriander, and the ravioli have a cheese sauce that becomes liquid when it gets hot. The cheese on the side is like the traditional top of an onion soup. Not to toot my own horn, but it was one of the more delicious things I've ever eaten.

 

[impolyt_one]

that soup sounds awesome. The next thing I want to cook at home is a recreation of this Robuchon soup I had, that had little ravioli like that, filled with foie. The soup itself was brown chicken stock with tamarind flavor, tomato diamonds, and a generous chiffonade of raw butter lettuce floating on top.

 

[foodguy]

i think the salmon dish is mostly a reminder of how tastes change ... and strictly because of fashion. when the brothers troisgros did that in the late 60s (i'm assuming that's salmon in sorrel, no? if not just made a big fool of myself), that was a revolutionary plate because of its simplicity. today, the current fashion is more for plates arranged like table scraps meet ikebana (and i mean that in a nice way, mostly). either can taste good, if it's well prepared, but the first strikes us as "soup". i wonder what people would think of an actual recreation of a point dish?

 

[Rambo]



Doesn't even look like salmon to me. WTH

Suck it chef boyardee!

 

[itsstillmatt]



i think the salmon dish is mostly a reminder of how tastes change ... and strictly because of fashion. when the brothers troisgros did that in the late 60s (i'm assuming that's salmon in sorrel, no? if not just made a big fool of myself), that was a revolutionary plate because of its simplicity. today, the current fashion is more for plates arranged like table scraps meet ikebana (and i mean that in a nice way, mostly). either can taste good, if it's well prepared, but the first strikes us as "soup". i wonder what people would think of an actual recreation of a point dish?

Exactly. It is really a wonderful dish. IIRC, Michel Troisgros tried to modernize it a few years ago, and then decided it was kind of blasphemy to do so. Really a great dish flavor wise, and I find it beautiful as well. It does help to have sauce spoons.

 

[foodguy]



Exactly. It is really a wonderful dish. IIRC, Michel Troisgros tried to modernize it a few years ago, and then decided it was kind of blasphemy to do so. Really a great dish flavor wise, and I find it beautiful as well. It does help to have sauce spoons.

i've always wanted to get someone to go back and try to reproduce food from different periods, done on a very high level, and see what they were like. years ago michel richard recreated an amazing construction by careme. it was dazzling to look at ... tons of spun sugar balls, imprinted sugar plates, etc. ... flavor was not so much. Keller is a huge fan of fernand point, and i tried to get him to do a point menu once, but he insisted that the point of point was not to be replicating someone else's food. still think it would be interesting.

 

[mordecai]

My lady's employee and her roommate had us over for a dinner party. The girls are 23, so a dinner party meant us and about 19 of their closest friends, who were all talking about how nice and small it was for a dinner party. Anyways, the food was excellent, and all southern (they are from South Carolina). I thought I would mention it for MGM, in order to help him look down (south).

 

[impolyt_one]

Pretty sure mgm will find some way to disqualify her

 

[mordecai]



i've always wanted to get someone to go back and try to reproduce food from different periods, done on a very high level, and see what they were like. years ago michel richard recreated an amazing construction by careme. it was dazzling to look at ... tons of spun sugar balls, imprinted sugar plates, etc. ... flavor was not so much. Keller is a huge fan of fernand point, and i tried to get him to do a point menu once, but he insisted that the point of point was not to be replicating someone else's food. still think it would be interesting.

I heard something on NPR awhile back where someone had created some 10 course meal that would have been a typical Sunday dinner in a home of a certain level of wealth in the 1880s. They used only equipment available then and it sounded insane. Process took all day and the prep took several IIRC.

Pretty sure mgm will find some way to disqualify her

Well she has some issues with understanding the 1:1 ratio of chairs to asses required for a sit down party, but at least she can cook.

 

[foodguy]



I heard something on NPR awhile back where someone had created some 10 course meal that would have been a typical Sunday dinner in a home of a certain level of wealth in the 1880s. They used only equipment available then and it sounded insane. Process took all day and the prep took several IIRC.

if you want to know what kitchens were like during the gilded age, search out a copy of charles ranhofer's "the epicurean". if you're interested in food, you really should anyway. it's like escoffier, but done 10 years earlier and with a LOT of information on kitting out a restaurant kitchen and brigade, pre-electricity style. it's really a fascinating book.

 

[mordecai]

"first, catch your hare"

 

[impolyt_one]



Well she has some issues with understanding the 1:1 ratio of chairs to asses required for a sit down party, but at least she can cook.

that might get better as she gets older than 23, so don't dock her too many points for that.

 

[mgm9128]



My lady's employee and her roommate had us over for a dinner party. The girls are 23, so a dinner party meant us and about 19 of their closest friends, who were all talking about how nice and small it was for a dinner party. Anyways, the food was excellent, and all southern (they are from South Carolina). I thought I would mention it for MGM, in order to help him look down (south).

Invite me next time!

Currently, I have been looking east. As in Eastern Europe.

 

[mgm9128]

Artichoke Salad, Gazpacho Purée, Garden Herbs.

Spiced Duck, Seckel Pear Chutney, Wilted Dandelion Greens, Green Peppercorn and Pear Jus.

Fillet of Beef, Arugula Coulis, Braised Blue Foot Mushroom, Sauce Bordelaise.

Farewell Figs, Cheese.

 

[mordecai]



Obviously have some issues with the arrangement, but most of it looks very tasty to me.