What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. edinatlanta

    edinatlanta Senior member

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    Well when you put it that way it becomes easy...
     
  2. mgm9128

    mgm9128 Senior member

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    When you entertain, how is the pacing of the meal between each course? 5-10 mins? 10-15?
     
    Last edited: Oct 19, 2011
  3. NorCal

    NorCal Senior member

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    Did you use ox-tail for the stock? I've made it once and had the most trouble with getting the meat right, I should have had it sliced at the butcher's, and the noodles were not quite right. One women offered a Pho making class as a fund raiser for my kids school, I have to see if she will offer it again this year.
     
  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    When we are done talking and eating and it feels like the right time.
     
  5. NorCal

    NorCal Senior member

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    Hey Manton, when you brine chicken how far ahead do you do it? And what is your technique?
     
  6. Rambo

    Rambo Senior member

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    lol. exactly what i was thinking.
     
  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    OK, yeah. My point is that it isn't physically difficult to do once you understand the premise. It is a lot easier than, say, learning how to cook a steak perfectly.
     
  8. Manton

    Manton RINO Dubiously Honored

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    [​IMG]
     
  9. kwilkinson

    kwilkinson Having a Ball

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    mm should take note of the non-boneriffic bone plating.
     
  10. mgm9128

    mgm9128 Senior member

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    That looks really, really good.
     
  11. mordecai

    mordecai Immoderator

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    Really? I got hard.
     
  12. foodguy

    foodguy Senior member

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    nice manton! i might have pushed the breast just a little more. and doubled the carrots!
     
  13. mgm9128

    mgm9128 Senior member

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    ewwwww.
     
    Last edited: Oct 19, 2011
  14. Manton

    Manton RINO Dubiously Honored

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    Breast was just how I like it.

    The carrots, honestly, were an afterthought. That's pretty close to a copy of a L'Ecole dish. Under the leg, mostly obscured, is a piece of braised endive and a piece of roasted apple. I just had this idea that I would throw in something else so I turned a carrot. 3 per plate is actually quite common at the restaurant. They are stingy with garnishes, they say that is the French way.
     
  15. mordecai

    mordecai Immoderator

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    I like braised endive a lot. It has a sort of artichoke flavor, but then maybe I'm doing it wrong.
     

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