What did you eat last night for dinner?

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

  1. Lucky Strike

    Lucky Strike Senior member

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    What my girlfriend insists is called a New York strip, with boiled new potatoes, glazed chopped onions, champignons and salad: [​IMG]
     


  2. Jerome

    Jerome Senior member

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    lucky strike: I must say that nearly all your pics seem to be very tasty and well prepared- maybe apart from that "German excursion" (no offense)...fabienne: love the French cuisine- post more!

    The other day I made a simple Quiche Lorraine for us- we also had a good green salad with that and some bottles of Burgundy that fit well, too...

    [​IMG]
     


  3. Fade to Black

    Fade to Black Senior member

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    [​IMG] fin de clair, kumamoto and tasmanian oysters [​IMG] abalone, shrimp cocktail, crabs [​IMG] Birthday cake for Mr. 24!
     


  4. GoSurface

    GoSurface Senior member

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    Happy birthday!^

    And, I don't know why I was craving this at 10 o'clock in the evening, but I made it anyway: Salt and pepper shrimp.

    [​IMG]
     


  5. DNW

    DNW Senior member

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    Birthday cake for Mr. 24!

    You lucky bastard. Happy Bday 24.
     


  6. Fade to Black

    Fade to Black Senior member

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    thanks for the b-day wishes guys
     


  7. Fabienne

    Fabienne Senior member

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    went out for ethiopian, a half dozen different veg and meat dishes on a platter, all sort of mushy in consistancy, a little spicy, basically the type of thing that I would call curries usually. not bad, very different spices from west african, indian, or pretty much any other food that I am used to.

    the funniest part was one of my 16 month old girls really took to the food, she was digging in with her hand and shoveling it into her mouth (the food is meant to be eaten by hand, so it wasn't that out of place). the spice didn't bother her at all. I found it very amusing.


    The Ethiopian restaurants around here tend to make the dishes very oily, unfortunately, so we've given up. But I have had good dishes in Montreal and a few other places around the world, never in the country itself, so it's hard to judge the authenticity. Would you recommend the one you went to? If it's in Chicago, I'll take a rec.

    Last night, I made osso bucco, which I served with saffron risotto.
     


  8. Lucky Strike

    Lucky Strike Senior member

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    Sunday: Vegetarian pasta with artichokes, red pepper, tomatoes, onion, lots of garlic and parmesan: [​IMG]
     


  9. globetrotter

    globetrotter Senior member

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    The Ethiopian restaurants around here tend to make the dishes very oily, unfortunately, so we've given up. But I have had good dishes in Montreal and a few other places around the world, never in the country itself, so it's hard to judge the authenticity. Would you recommend the one you went to? If it's in Chicago, I'll take a rec.

    Last night, I made osso bucco, which I served with saffron risotto.


    the one we went to is called addis abada on chicago ave in evanston - maybe 15 minutes from down down chicago - maybe 10 minutes off of 94, depending where you are coming from. I can't say it was fantastic - I am not such an authority, but we enjoyed it and the kids enjoyed it, and it has excellent reviews locally. and not very expensive.
     


  10. VKK3450

    VKK3450 Senior member

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    Happy birthday!^

    And, I don't know why I was craving this at 10 o'clock in the evening, but I made it anyway: Salt and pepper shrimp.

    [​IMG]


    Recipe please??

    I've tried jerry rigging it, but never to good results

    K
     


  11. GQgeek

    GQgeek Senior member

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    On sunday night I cooked lemon cilantro roasted chicken with lemon parmesan orzo. I was out of chicken stock so I had to buy some and use that. [​IMG] Never again. Everything was done to perfection except for the sauce, which was way too salty after reduction. Why do they put salt in that stuff? don't they know people are going to reduce it? I should have known better. The sauce killed the taste of the paste that went under the chicken's skin. What I was less sure about was the side dish, which turned out really great. I should take pictures sometime but i'm usually too busy trying to get everything timed right. And I'd look like a real dork infront of my date if after I served, i said "i know you're hungry, but could you just wait a few minutes more while i get my dSLR and take some shots of this beautiful dish before you make a mess of your plate?" [​IMG]
     


  12. GoSurface

    GoSurface Senior member

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    Recipe please??

    I've tried jerry rigging it, but never to good results

    K


    Well, first, I use the whole shrimp.

    And I sort of just guesstimate how much of what I'll need for the amount of shrimp I'm cooking.

    Otherwise.

    Salt
    Pepper (ground black).
    Pepper (dry red chili flakes, sometimes I use minced jalapeños)
    Shrimp (of course).
    Parsley
    Garlic (Minced, I like to mix it in the flower, and sprinkle it on top).
    Flower

    It's pretty simple, shouldn't take longer than 10-15 minutes to make.
     


  13. VKK3450

    VKK3450 Senior member

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    Well, first, I use the whole shrimp.

    And I sort of just guesstimate how much of what I'll need for the amount of shrimp I'm cooking.

    Otherwise.

    Salt
    Pepper (ground black).
    Pepper (dry red chili flakes, sometimes I use minced jalapeños)
    Shrimp (of course).
    Parsley
    Garlic (Minced, I like to mix it in the flower, and sprinkle it on top).
    Flower

    It's pretty simple, shouldn't take longer than 10-15 minutes to make.


    Thanks, I've tried the same general idea, but it never comes out quite right.

    One of my fav dishes when I am in Hong Kong (usually with squid), but for some reason every place in the UK batters the hell out of it and then doesnt fry it hot enough so it turns out all soggy.

    K
     


  14. GoSurface

    GoSurface Senior member

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    Thanks, I've tried the same general idea, but it never comes out quite right.

    One of my fav dishes when I am in Hong Kong (usually with squid), but for some reason every place in the UK batters the hell out of it and then doesnt fry it hot enough so it turns out all soggy.

    K


    You're not mixing the flower with eggs or water are you? You should use dry shrimp, and just cover them with dry flower. And, get your oil really hot.
     


  15. topcatny

    topcatny Senior member

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    Roasted whole chicken with olive oil salt and pepper, lemon, garlic and thyme.
    Roasted red skin potatoes and onions with olive oil, garlic, salt and pepper
    Peas
    a very cheap pinot grigio.
     


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