Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
what matt posted looks like how manton plates his food
Teachers' Day dinner.
Mongolian veg. and meat dish.
"Happy Teachers' Day!"
...a good evening was had by all.
Dinner was cheese and wine with a few friends.
Tomme Fermier, Tomme des Pyrenees, Saint-Nectaire.
Starters and pasta at Sfoglia. Really wonderful.
No, that's not what I'm saying.
You're making the assumption that their offal and tough cuts they had to braise were bad... their farming practices probably produced some very good meat. They just didn't get the tender cuts.
Very TFL meal.
You need to scrape the bone more cleanly. Get a cheaper knife and have at it.
Ya. I need to use string next time, I think.
First is sautéed cod with a cod "cake" and clam chowder. Second is lamb with beans and Rosemary. Third is Valencay with beet syrup, beet greens, roasted beets, and beet powder. All from TFL cookbook.
Just use a german knife. String won't get it clean enough.
great date plate.
I scraped it with my Shun, but it wouldn't get any cleaner. I'm serving this dish for 6 on Friday; I'll have to experiment some more for cleaning the bones. Everything else came out great.
You just have to be persistent. Don't use a Shun, not because it can't do the job but because you are likely to chip the edge.
I thought it looked rather phallic as well.
Really like the way this dish looks.
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