Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Did you like the soup? We are having it again tonight.
Yeah, a lot. I think I fucked up the quantities a little or didn't stir enough, and ended up with a lot more solid in the sieve than liquid in the cups. ut I have about 3/4 of a pumpkin left so I will probably try it again this week.
that morroccan chicken looks delicious, mordecai.
i also enjoyed mgm's all bras menu.
I assume its the same "motif" as when they serve you a stuffed squash with the top to the side.
I think that plate looks awful. So help me out here - what is the point?
That looks delicious MarBear. What constituted the braising liquid?
מות תאנים ימות בסתו
מצמק ומלא בעצמו ומתוק,
העלים מתיבשים על האדמה,
והענפים הערומים כבר מצביעים
אל המקום שבו זמן לכל
Thanks Rambo. It was onion, garlic, chicken stock, fat from browning the chicken, ras el hanout, some homemade harissa, coriander seeds, forget what else.
Yes. That looked great, Mordy.
There will be food after the service
Lox and bagels will be provided
Cream cheese and nova spread
Only a few ET bagles, so hurry
We also have Rugulach.
The point is movement and a natural landscape, but he turned it into a circle. It just loses the entire idea. It's a very delicious dish, if you like olives.
The way I interpreted the dish, and the way Bras explains it, is the relationship between darkness and light. The black olive representing darkness, and the pearly white of the monkfish as the light.
It was very delicious. Dehydrated black olives are my new favorite snack.
MGM your getting better.
Kyle--I know you live in podunk america, but how do you and your GF survive? I mean I know you grow your own tomatoes and homemade wine, but how does a country girl survive on tips like that? (Also--bonus points if you get the reference). I know not all of you are from North California and South Alabam, and little towns all around the land so you may not get it.
So, for me.... Colleague and I wanted doner kebab so we walked out of our hotel and to this little kebab stand which was a great choice. I had a doner from a real hunk of lamb, not that rotating processed mystery meat warmed by coals kept on this ingenious rack next to it. HUGE fat cap on top, really nice. Wind blew some of the charcoal on the lamb so it got real good and smoky. He was going to put it in regular bread but I saw they had this homemade pita-thing in the back, made in those traditional ovens dug in the ground about five feet deep. Holy balls was it ridiculously good. Nice and chewy, slighly smoky...
Friend got a chicken, may not have actually been a chicken, about 2 pounds (Iammatt, Manton, Foodguy, Ksilk Sfield... any ideas? Am in Azerbaijan if that helps) and it had this skin that just wouldn't end... We shared both of our meals and had a ton of leftovers for breakfast. For some reason the cucumber in the doner wasn't a good texture in the morning with the lamb.
Was so good and I know once I leave (WHICH WILL HAPPEN TOMORROW YAY) I'll never have that again. Ah well.
edina, wtf do you do that takes you to all these lackluster places? Seoul, Azerbaijan?
Shadows, not darkness. Anyway, the problem is that it looks too static on the plate. It needs to be more free form and show movement, like shadows being cast on a hillside, which is the inspiration for it. Not to descend too far into geekiness, but it seemed like a good place to point out that you should have more sense of motion on there. Like Ed said, though, it is getting better.
my understanding is that you're both correct and that it's light and dark and how it relates to nature. i think chef bras said that it was inspired by how the shadows and sunlight were hitting different parts of the area surrounding his restaurant.
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