What did you eat last night for dinner?

[KJT]

Had one of these donut peaches a few minutes ago that I just threw into our bag as an afterthought at the farmer's market. It was amazing.



And the cantaloupe I got is ripe, so I'll be eating that tonight too. It smells so damn good.

 

[foodguy]

those donut peaches are pretty reliable early fruit. when nothing else tastes ready, they'll be OK

 

[Baron]



oh man, yeah. it was a long cool spring, but the nectarines i picked up at the market sunday are just out of this world. really high sugar, must be 18 brix. and great acidity.

+100. I picked up some yellow peaches on Sunday that are absolutely perfect. I love all kinds of fruit, but perfect summer peaches and nectarines are the tops.

 

[Nil]



the remarkable thing about learning to appreciate vegetables is that you understand that every season has its stars. there's no need to eat one thing all the time. summer has tomatoes, eggplants, zucchini, cucumbers; winter has squash, kale and root veg. that's one of hte reasons vegetable cookery (and eatery) is so fascinating.

When I started planning my meals around what's in season, my cooking got so much better and more fulfilling. It makes me incredibly sad to live in the northern latitudes during the winter though.

 

[kwilkinson]



Right now you're our little philistine,

I'm just happy that I'm no longer the FNG.

 

[indesertum]

Wow mm getting ragged on by everybody. I'd also get a regular tasting menu at Daniel since I've never been but a Veg tasting menu sounds like a pretty mind opening experience that id love to try

Also I laughed at emp being a trendy place. Maybe if you just heard about it. Place has been around forever. That's like saying robuchon or Bernardin is trendy

 

[kwilkinson]



Wow mm getting ragged on by everybody. I'd also get a regular tasting menu at Daniel since I've never been but a Veg tasting menu sounds like a pretty mind opening experience that id love to try

It is.

 

[coolpapa]

Dinner at Marea last night. I am not a lover of seafood, but I love this restaurant. The fusilli with red wine braised octopus is one of my favorite dishes ever. The lobster, burrata, and basil seeds isn't too shabby either. Can't wait to go back.

 

[Grey]

Ate in last night.

Fettucine rigate with caramelized onion, fresh parsely, and parmesan. Simple as it gets.

 

[KJT]

Made those carne asada tacos I was asking about in the random questions thread. They turned out delicious. Making my own tortillas was fun, but without a press, the general shape was a bit off despite my best efforts. Most of them ended up looking like flowers, but the taste was there and they performed their duty as food shovels. The pickled onions were great - scared my mom, but when she tried them, she fell in love. I showed her how to make her own. No pics unfortunately - I was eating at my parents and didn't bring my camera.

Question about the grilling of the steak: I didn't get a great char, despite the grill being well over 500. The steaks were room temp, but I pulled them directly from the marinade to the grill. Should I have dried them off first to get a char? I let them cook until about medium to see if anything would caramelize, but didn't want to complete over cook it.

All in all, good stuff. Thanks for the help.

 

[Manton]

went to a terrific Mexican place in seascape last night, way better than anything I can get in NY.

 

[erictheobscure]



Made those carne asada tacos I was asking about in the random questions thread. They turned out delicious. Making my own tortillas was fun, but without a press, the general shape was a bit off despite my best efforts. Most of them ended up looking like flowers, but the taste was there and they performed their duty as food shovels. The pickled onions were great - scared my mom, but when she tried them, she fell in love. I showed her how to make her own. No pics unfortunately - I was eating at my parents and didn't bring my camera.

Question about the grilling of the steak: I didn't get a great char, despite the grill being well over 500. The steaks were room temp, but I pulled them directly from the marinade to the grill. Should I have dried them off first to get a char? I let them cook until about medium to see if anything would caramelize, but didn't want to complete over cook it.

All in all, good stuff. Thanks for the help.

Any photos? I've never made homemade tortillas, and I'd be really interested in trying without a press.

 

[Gus]

A Lean Cuisine

 

[itsstillmatt]



Any photos? I've never made homemade tortillas, and I'd be really interested in trying without a press.

use plastic wrap and a rolling pin.

 

[erictheobscure]



use plastic wrap and a rolling pin.

Oh, so it's just like what I do in the bedroom.