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Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I think the veggie portion of that dish looks really phenomenal.
Single for one night:
Bacon and lentils:
Dried porcini and poached egg:
Canneloni with beet greens and ricotta:
Lobster with sherry, cocoa and vanilla:
Matty! Look at those well labeled pics. I'm so proud.
Where are the lentils in the first dish? It looks like a big blob of foam with bacon bits on top.
The last dish is a very odd combination. Is it savory, sweet, or something in between? I can't imagine lobster and cocoa/vanilla. Seems so weird to me.
Lobster works quite well with chocolate and coffee flavors.
When the hell does porcini season start?
I disagree regarding coffee, but lobster and vanilla work wonderfully together.
Funny, just yesterday I watched the Iron Chef America episode with Chuck Hughes vs Bobby Flay cooking lobster. Flay made a dish with lobster and vanilla that the judges all hated...citing that the vanilla flavor overpowered the delicacy of the lobster. I say funny because the idea of vanilla and lobster sounded interesting to me...I was surprised they hated it so much.
I don't think I've ever eaten lobster with flavors other than butter or mayonnaise.
Those are croutons and ham, not bacon. The lentils are at the bottom. Neither cocoa nor vanilla is sweet, but they are often paired with sweet things. It's actually a great combination.
Soon, but don't forget about dried porcini. They are different, but in some ways better for many dishes. You wouldn't really make this one, for example, with fresh porcini. The textures would be wrong.
I've got some dried porcini that have been sitting in my pantry since last Christmas. How did you prepare them in that recipe? Rehydrate and then what?
Sauteed slowly in salted butter until the outsides were slightly crisp. Served with an egg. Reduced the soaking liquid, mixed it with cream and made it foamy. Cooked some sage leaves in butter until they were crisp.
Wow. That sounds excellent.
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