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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    The cod looks really off. It looks like it fell apart, the celery garnish is useless and the proportions between the fish and the cake don't work. The lamb is one of the tastier looking things you've done, but the bone in the air presentation doesn't work well, and yeah, you need to clean that better.
     


  2. otc

    otc Senior member

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    Combined the post-vacation remnants of my fridge into this:
    [​IMG]

    Pea and Zucchini curry with tandoori chicken nuggets.
     


  3. kwilkinson

    kwilkinson Having a Ball

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    You don't need a cheap knife. You can get bones perfectly clean using kitchen twine.
     


  4. Kajak

    Kajak Senior member

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    Serratus of pork. Spiced. Slow roasted. Basted in reduction of tomatoes, vinegar, and spices.
    Maize, boiled. Buttered and salted.
    Chocolate custard, churned and frozen
    :hide:/:nest:
     


  5. KJT

    KJT Senior member

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    Made spaghetti carbonara, but ended up with spaghetti, bacon, and scrambled eggs. :(

    I used to never have problems but the last few times I've made it, I've overcooked the eggs. So after I mix the pasta with the cooked pancetta in the pan, do I add the eggs to the pan off heat, or do I put pasta et al in another bowl, then stir in the eggs? I'd appreciate if someone can walk me through the steps. I feel like an idiot, but I'm doing something wrong.
     


  6. kwilkinson

    kwilkinson Having a Ball

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    You can do it in the pan, but make sure it's off the heat.
     


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Drain the pasta, put it back in the pan, add the pancetta, then, while you stir the pasta, pour in the eggs. It shouldn't scramble if the pasta is moving as the eggs go in.
     


  8. indesertum

    indesertum Senior member

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    i've also seen/heard/done it by whipping the egg in a serving bowl and directly stirring the noodles in. residual heat should be enough
     


  9. Alter

    Alter Senior member

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    That's how I do it. Mix the eggs and parmesan together...toss hot drained pasta in bacon and then into the eggs, mix and serve.

    But I rather like a common method in Japan, which isn't technically a carbonara but that is what it is called, to mix the pasta with an alfredo sauce (cream and parm) and then serve a lightly coddled egg on top.

    Googled image:
    [​IMG]
     
    Last edited: Sep 11, 2011


  10. edinatlanta

    edinatlanta Senior member

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    mgm your lamb is either a giant dick or giving me the bird. fyi.

    Also, nerdykarim and I went to this restaurant here called holeman and finch public house, you may have heard of it. They have cheeseburgers and they create artificial demand for them (FACK THOSE WERE HIS EXACT WORDS) by a) making them exceptionally well but b) only 24 each night, with them being sold starting at 10pm. Also on sunday brunch. so we got the burgers and they were ridiculously good. mixture of ground brisket and sirloin.

    the lesson being: if you want a good brunch date, go with nerdykarim. although he doesn't put out which is really disappointing.
     


  11. mordecai

    mordecai Immoderator

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    Matt convinced my lady and me to eat raw chicken this weekend.
     
    Last edited: Sep 12, 2011


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Isn't that place great?
     


  13. mordecai

    mordecai Immoderator

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    I started craving about 3/4 of that meal the next day. I'm going to try some similar places here and see if anything comes close. I can't really imagine it would though, as that sort of setup seems so, so distant from most of the restaurant culture of Los Angeles (or what I know of it, to be fair).
     
    Last edited: Sep 12, 2011


  14. nerdykarim

    nerdykarim Senior member

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    I'm pretty sure I said artificial supply scarcity, which is the same reason I didn't put out.
     


  15. MrG

    MrG Senior member

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    I grilled boerewors. We happened upon it at the local farmer's market. It turns out one of our local farms is run by a South African expat. MrsG hasn't had boerewors since she came to the States, and I've never had it, so it was a cool experience for both of us.


    +1

    This is the method I use.
     


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