Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
gluck gluck gluck
Dinner was octopus and a plate of cheese.
What happened with your dinner for six?
That was last night. Went really well.
how much do you spend on groceries every month?
other half is out for a bachelorette party so it's just me. First was pasta and cockles, one of my favorites:
and then guinea fowl with creamed corn and honey glazed pearl onions. The pics of the final product all blurry so I wont post them. In any event, the bird was overcooked.
And then I ended with this:
His own money? Or his parents?
^that looks tasty. what cheeses?
i dont really care who pays for it. just wondering how much it costs to cook ingredients like that everyday
the blue is a roaring 40's. I forget the other, but it's French and really lovely. I bought it myself.
Can you explain how you did this?
Octopus is $8.99/lb.
mgm, your obsession with figs knows no bounds.
I would like to point out that Jewmaal has quoted me in at least 5-6 posts in the last few days, and all have ended with a "lol!" smiley thing.
mgm's plates tonight look pretty good to me. The octopus plate is a bit vagina-esq, and a bit large, and the paintbrush of flavor is a little lame, but overall I do like it. The raw ingredient pron posts from mgm showed scallops with their roe and I don't see that in any of the dinner postings tonight, but maybe they're hidden. Or maybe there were for the dog. And I really prefer a salad after a meal rather than before, but a salad and cheese plate combo isn't really my thing. Still, a good job.
also, one of my favorite octopus dishes is served at Aldea, or at least it was. The octopus was grilled and served with chickpeas and "leak ash", whatever that is. That and the sardine dish are really wonderful.
Peel the tomatoes, cut them in quarters, then cut the seeds and center out of each quarter with a paring knife. Keep them for something else, tomato soup, water whatever. Put the quarters which are now just flesh on a cookie sheet smooth side down. Season with salt and a little sugar, put a few thin slices of garlic and a little thyme on each one. Drizzle with olive oil. Cook at 175 for 1 hour, turn over and cook for 1-1.5 hours more. Take out, let cool to room temp then use.
Ravioli with herbs stuffed with goat cheese and more herbs:
Warm beets and comte:
Cold squab stuffed with foie gras, the leg stuffed with foie gras, lardo and serrano ham:
Fregola risotto with chicken oysters, summer truffles, parmesan etc:
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