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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    It shouldn't be that hard to sear a steak. Just let it heat on a burner for a long time. It will get there. That said, I don't like crusty steaks and whether you want a real hard sear is a matter of preference.
     
  2. kwilkinson

    kwilkinson Having a Ball

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    +1. When I lived in Wrigleyville, my range sucked so badly I had to heat my cast iron 10-12 minutes to get it hot enough to sear.
     
  3. Despos

    Despos Senior member Dubiously Honored

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    Maybe the surface of the meat wasn't dry. :hide:

    Amateur's opinion
     
    Last edited: Sep 28, 2011
  4. mgm9128

    mgm9128 Senior member

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    Shiso Salad, Ginger Lime Vinaigrette.
    [​IMG]
    Roasted Monkfish, Turnip Ginger Emulsion, Sake Broth.
    [​IMG]
     
  5. CouttsClient

    CouttsClient Senior member

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    I like the 2nd dish bc it looks like it just happened that way.

    The 1st dish is disappointing
     
  6. foodguy

    foodguy Senior member

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    great quote from nancy silverton: "i want my dishes to look like they either fell from the sky or grew from the plate"
     
  7. CouttsClient

    CouttsClient Senior member

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    :)

    I think great pieces of art have this feeling as well. They appear is if they just...happened
     
  8. foodguy

    foodguy Senior member

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    yes, i remember a songwriter friend of mine telling me that what he was going for was something that "sounded like you'd known it all your life."
     
  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I think it needs to be trimmed and sliced more cleanly. Possibly cooked a bit less.
     
  10. mgm9128

    mgm9128 Senior member

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    Yes, I probably could have trimmed it cleaner, but I'm pretty sure it was cooked properly. I know with monkfish you are looking for a pearly white, not cotton.

    This may be a better shot to gauge the doneness:
    [​IMG]
     
  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Monkfish is a pain in the ass to trim for sure. It looks slightly over to me, but no big deal.
     
  12. mgm9128

    mgm9128 Senior member

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    I would have used an egg white to clarify the broth, but I forgot.
     
  13. globetrotter

    globetrotter Senior member

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    I had people over for Rosh hashana - smoked a brisket all day, chicken baked with lemon and garlic, little potatos, persian rice (wiht safron, dried fruits and nuts and tumaric); chicken soup, baked pumlin, fresh challah, raspeberr pie, honey cake.

    we also started the evening out with 10 differnt honies, from all over the world
     
  14. Rambo

    Rambo Senior member

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    Clearly, I've GOT to start celebrating Rosh Hashana.
     
  15. CouttsClient

    CouttsClient Senior member

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