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What did you eat last night for dinner?

itsstillmatt

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Originally Posted by nmprisons
I have never worked with Shun knives, but I always take the most flexible blade that I can for removing the skin. Basically, you want to be able to feel the difference between just the skin and the skin and a little flesh. I know that some Japanese-trained chefs use a thicker (and longer) blade, but that has never worked for me.
I use a rigid knife to skin, flexible to fillet.
 

Douglas

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I made a big pan of paella for company last night. Mussels, squid, shrimp, chorizo, chicken, pork ribs.
E6AF8C89-orig.jpg
70s-ish tablecloth is a special shout-out to sfield.
 

Manton

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Originally Posted by Douglas
70s-ish tablecloth is a special shout-out to sfield.
I love it.
 

itsstillmatt

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Originally Posted by Douglas
I made a big pan of paella for company last night. Mussels, squid, shrimp, chorizo, chicken, pork ribs.
E6AF8C89-orig.jpg
70s-ish tablecloth is a special shout-out to sfield.

Looks delicious.
 

mgm9128

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Made a light lunch. My friends' mom invited me over for dinner tonight for some authentic Chinese cuisine; I look forward to it.
qAK5yl.jpg
riixEl.jpg
I ate the Burrata for breakfast; the shrimp were for lunch.
 

KJT

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Originally Posted by shahanshah
on the left, a celery "stew" served over a bed of rice + saffron, some fresh herbs (mint, basil) and a slice of radish on it, a grilled tomato, a grilled onion that looks like the flower, and a grilled jalapeno.
on the right, blueberries and mangos yummm


Oh ok. Thought it was some kind of sashimi tuna pouch like this thing Susur Lee made on top chef masters.
susur-2nd2.jpg
 

tattersall

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Originally Posted by iammatt
DSC_0051-1.jpg

DSC_0054.jpg


Matt, I just love these two from Robuchon and have made the lamb one a couple of times now. I could never get it to look so neat...
 

itsstillmatt

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Originally Posted by tattersall
Matt, I just love these two from Robuchon and have made the lamb one a couple of times now. I could never get it to look so neat...
what problem did you have?
 

Douglas

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OTC, looks like a perfectly lovely and delicious evening.
 

otc

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Originally Posted by Douglas
OTC, looks like a perfectly lovely and delicious evening.
It was a birthday celebration for my grandmother

Wish I could say I made it...all I did was speculate on whether the salmon was done and do my own plating.
 

mgm9128

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It almost has the color of Ivory King Salmon.
 

tattersall

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Originally Posted by iammatt
what problem did you have?

Falls apart when it comes out of the ring mold - I think I either had too much liquid or didn't press firmly enough. Tasted great, looked deflated compared to yours.
 

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