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Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
The roe-on scallop pics were from the other day. I served them at the dinner last night.
all of matt's plates look outstanding.
Except for the beets which reminds me of a Ishihara color test.
i had hot wings kfc style yummy....
this is annoying. what does it matter whose money it is? he's a kid, so what if his parents pay for his groceries? are parents not supposed to? do your children buy their own groceries? grow up.
and mgm the only people I know that love figs more than you are my relatives in Portugal who grow and eat them. do you grow your own?
when you're in your 20's, you're not a kid.
Unless, of course, you are.
I'd still consider myself a kid and I'm 21.
Started buying my own school clothes in grade 9, bought the only car the family had at 16, started paying "rent" at 16, moved out at 18. Not everyone was born into money so do not assume parents support their living at home children and that the children do not actually help support the parents. Do not mistake this to say that I would not much rather have been born into your or M&M's situation. It would certainly have made life easier and given me many more choices.
Matt, that dinner above is incredible. I'm sure everyone knows which dish is my favorite.
Matt, do you really like/prefer the squab cold? Is it served chilled or just room temperature? Is it THE way to have squab?
Italians serve roast beef at room temperature. The texture is not the same, to me, as when the meat is at temperature.
Not really. All things equal, I probably prefer it warm. Both are good, but the texture is definitely different cold, or as you say correctly, cool room temp.
Figs are my favorite fruit. I don't grow my own, but a neighbor does and she very generously lets me come pick some whenever I please. They are at their peak right now, so I've been going over a lot lately.
Marinated Fig Salad, Roasted Peppers, Fennel Vinaigrette.
Sautéed Razor Clams, Lemongrass and Kaffir Lime Mignonette.
Halibut in Sorrel Sauce, Tomato Confit.
Salva Cremasco, Comté, Gruyère Vieux, Bleu des Causses.
OK, usually or at least often I am not sure what the iammatt/Sfield critique is all about but this time I understand. Those little chervil leaves pressed into the sauce look like fossilized imprints. It's strange. And you don't need two different whole leaf garnishes. Pick one, put it on top of the fish, done.
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