What did you eat last night for dinner?

impolyt_one · Jun 3, 2011

All this scrambled egg talk has me craving some pretty badly now. Need to find nearest restaurant where white people breakfasts are served, in this land of austerity.

Pilot · Jun 3, 2011

Breakfast: Boston Cream, single single

Lunch: Ate at Duck Fat in Portland ME. Cool little place, alcohol prices are a little high, food isnt priced too bad. Beef tongue reuben and their signature duck fat fries with thai chili mayo.

Best fries I've ever had. Probably going back later for their poutine.

b1os · Jun 3, 2011

Wiener/Viennese Schnitzel (damn they shrink so much... anyone knows what to do against these black spots? guess they come from the breadcrumbs that "detach" from the coating & burn in the fat?!)

Panna Cotta (could have spent some more time in the fridge but was just okay) with (lots of) rasperry sauce (non-strained)

Piobaire · Jun 3, 2011

^ Nice stuff.

Jerome · Jun 3, 2011

b1os: you have to flatten the meat more cause that one looks a bit thick, and the black spots are maybe there cause the oil was too hot. Du musst sie ordentlich klopfen bevor Du sie in die Pfanne haust!

p.s. I like Hamburg, I spent some time there in my childhood. GrÃ¼ÃŸe aus Wien!

p.s. the traditional side-dish for Schnitzel is cucumber salad, nowadays we always eat potato salad with it, maybe a bit of lemon and never- as I have seen it done in Germany- capers.

mm84321 · Jun 3, 2011

mordecai · Jun 3, 2011

Looks lovely, though I am not a huge salmon fan. Is that raw?

mm84321 · Jun 3, 2011

Yes. I poured just a bit of lemon juice over it before eating.

mordecai · Jun 3, 2011

Nice knowing you

mm84321 · Jun 3, 2011

Thanks.

It was very delicious. Even if you don't like salmon, I'd recommend buying some--very fresh--and trying a raw preparation like that. Otherwise, I don't cook much with salmon, either.

Piobaire · Jun 3, 2011

M&M, your presentations have gone from 0-100 in four seconds flat. Looks great.

randallr · Jun 3, 2011

Originally Posted by Piobaire

M&M, your presentations have gone from 0-100 in four seconds flat. Looks great.

He finally got some white plates. I need to start posting pictures of my skills for you noobs.

mm84321 · Jun 3, 2011

Originally Posted by Piobaire

M&M, your presentations have gone from 0-100 in four seconds flat. Looks great.
Thanks. I really appreciate that. I don't know what it is--it might be the white china--but I went away for a month and didn't cook once for over 30 days. Perhaps I was just starved to come back to cooking, and presentation, in a new way.

b1os · Jun 3, 2011

Originally Posted by Jerome

b1os: you have to flatten the meat more cause that one looks a bit thick, and the black spots are maybe there cause the oil was too hot.
The meat was tenderized to about 0.12-0.22 inch (3-6 mm). So not really too thick. It might look "thick" b/c of the coating. Also, the oil wasn't too hot. Was between 302Â° and 338Â° all the time - max is 356Â°. So no smoke or so.

Originally Posted by Jerome

p.s. the traditional side-dish for Schnitzel is cucumber salad, nowadays we always eat potato salad with it, maybe a bit of lemon and never- as I have seen it done in Germany- capers.
Actually we/I wanted to do a cucumber-potato-salad. Unfortunately I bought starchy potatoes instead of "normal" ones...

Never been to Wien yet, but heard it's a nice city - isn't it he most livably city in the world?

SField · Jun 3, 2011

Originally Posted by b1os

The meat was tenderized to about 0.12-0.22 inch (3-6 mm). So not really too thick. It might look "thick" b/c of the coating.
Also, the oil wasn't too hot. Was between 302Â° and 338Â° all the time - max is 356Â°. So no smoke or so.

Actually we/I wanted to do a cucumber-potato-salad. Unfortunately I bought starchy potatoes instead of "normal" ones...

Never been to Wien yet, but heard it's a nice city - isn't it he most livably city in the world?

Most livable if you can stand to live with ******* austrians.

What did you eat last night for dinner?

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