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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  2. Rambo

    Rambo Senior member

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  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Here, I snapped a bunch of pics from my copy.

    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  4. kwilkinson

    kwilkinson Having a Ball

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    Stuff reminds me of the culinary olympics platters. I mean they don't do chaud froid anymore AFAIK, but their plattered hors d'ouevres and other things are that intricate and just gorgeous.
     
    Last edited: Sep 8, 2011
  5. tattersall

    tattersall Senior member

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    Nothing like old color photos of food to get the gastric juices flowing... I love the quails(?) in a family sarcophagus...
     
  6. mordecai

    mordecai Immoderator

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    Last edited: Sep 8, 2011
  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I kind of like eggs in aspic. :hide:
     
  8. mordecai

    mordecai Immoderator

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    Never had them, and never worked with/made aspic or agar, but I think it would be a good project for MM.
     
    Last edited: Sep 8, 2011
  9. foodguy

    foodguy Senior member

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    yup.
     
  10. mgm9128

    mgm9128 Senior member

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    Chilled Celery Soup, Baby Fennel.
    [​IMG]
    Purslane Salad, Seckel Pear, Meyer Lemon Vinaigrette.
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    Harissa Spiced Lamb, Charred Eggplant Purée, Honey Glazed Baby Eggplant, Mint Yogurt Sauce.
    [​IMG]
     
    Last edited: Sep 8, 2011
  11. mordecai

    mordecai Immoderator

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    All sounds and looks great minus the honey glazed eggplant. I might have smeared the yogurt next to the puree rather than as a dollop on top of the lamb, but that is a niggling Styleforvm point. Nice work.
     
    Last edited: Sep 8, 2011
  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    It's good that you are cooking more vegetables, but I think you may want to get a good book or two to give you some ideas that may make them more interesting and tastier. Judging by the color, the lamb is either under, or it is from an old animal.
     
    Last edited: Sep 8, 2011
  13. mgm9128

    mgm9128 Senior member

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    [​IMG]
     
  14. mgm9128

    mgm9128 Senior member

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    Might you recommend me one?
     
  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Collages & Recettes. Peterson's Vegetables. Vegetables by 40 French Chefs.
     
    Last edited: Sep 8, 2011

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