What did you eat last night for dinner?

[gomestar]



We had lunch at Jean Georges yesterday which was impeccable as always although the skate was overseasoned and a bit crude - it was coated in pumpkin and sunflower seeds and not as balanced as you would normally expect from JG. We love JG's sauces/broths and were not disappointed.

Same experience on one particular dish the week before last (risotto with cheese something + the white truffle shavings). Crude is a good word.

Hoping to hit Eleven Madison Park at some point but not sure it's in the cards.

EMP is lovely. So is Gramercy Tavern.

 

[Piobaire]

Did a little emulsified veal brauts in collagen casings. Worked out very well.

 

[1969]



holy ****! what IS that!?

Barbecue. Specifically, a chopped beef sandwich topped with sliced sausage and coleslaw from Franklins in Austin. I had to wait in line almost two hours to get this and while I won't do it again it was as good as I've ever had and I've eaten at all the best. Bon Appetit blew this place up over the summer naming it the best BBQ in Texas right after he moved out of his trailer and into a brick and mortar restaurant. If I didn't know better I'd think he was cooking these briskets sous vide before smoking them.

 

[Baron]

I believe you that the meat was good, but how do you eat something that big? Why put that into sandwich form?

And I wish there was more good BBQ in Dallas. I'm there often but have a hard time finding good spots - it's mostly crappy chains.

 

[TC (Houston)]



I believe you that the meat was good, but how do you eat something that big? Why put that into sandwich form?

BBQ and jewish delis are among my favorite indulgences, and I don't understand this novelty of three inches of meat placed between two half inch pieces of flimsy bread. I always have to plan out the order to be able to remove and make use of the excess meat.

 

[NorCal]

As good a place as any to post this. I just watched "Kings of Pastry" it's about the Meilleurs Ouvriers de France, pastry in particular. It's on Netflix instant and was pretty cool to see.
I had actually just watched a doc. about top college prospects being groomed for the NFL draft and the amount of training and preparation and coaching was actually very similar.
Well worth a watch.

 

[impolyt_one]

My dinner: a cup of boiling hot, generously salted chicken stock poured over tons of julienned raw ginger, and green onions at the bottom of the cup. Pretty miserable day out there and I've got a scratchy throat, so this is doing me some good.

 

[otc]

Hit up victory 44 in mpls with my parents.

Had some pretty tasty stuff but chose a bad combination of things which kind of hurt it.

Started with some cured ham. Had some awesome short rib dumplings in a tasty broth.

Then had some korean inspired bbq pork with house made kimchi and some smoked ricotta and pear ravioli.
Both were good but they did not go together at all. I ordered them so it was my fault...but the rich creamy sweetness of the ravioli did not mix well with the sharper asian flavors of the pork that was on the table at the same time.

No foie this time.

 

[b1os]

Again Musquée de Provence soup plus Tiramisù for dessert.

 

[Geoffrey Firmin]

Summer or what is passing for it in the antipodes has disappeared and its 14c

So pull out the last jars of preserved Roma tomatoes to make soup, add left over mushroom stock, caramelise spanish onions add aubergine, heritage carrots and simmer for four hours. Serve with home grown garlic on fresh sourdough baguette and then wash down with last bottle of Penfolds Bin 28 Shiraz and pray it warms up.

 

[mgm9128]

 

[Piobaire]

Was supposed to go to my place at the fancy resort/hotel tonight but just sort of crashed when I got home. Very embarrassed but ordered in Papa John's pizza.

 

[gomestar]

hope your diarrhea is ok.

 

[mgm9128]

 

[impolyt_one]

Since you got that circulator, you should try doing turnips really low and slow and then browning them in butter to finish - I had one like this not long ago and it was amazing. The turnip flavor and a bit of the pungency comes through, the texture is there but it's not crisp and is easy to eat with knife and fork, best turnip dish I've ever had.