What are you eating?

[Jay F]

Today's Braised Pork; a bit heavy on the carrots and leeks, especially the dark green parts of the leeks. It didn't hurt the taste, only the aesthetic view of the dish! 

It looks absolutely delicious. Online Meal of the Day award.

[Brünnhilde forever]

Very grateful for your compliment! 

Your charming pooch gets to lick the plate! - Aren't we supposed to conserve energy? Saves loading the dishwasher! 

[jlaurson]

Does that thing come with a body, too -- or is it one of those rare neck-only dogs? 


I imagine something like this:

[Kullervo]

I imagine you think that's funny.

Sure is cute. 

[Kullervo]

Glad I'm not your dog.

Gee, you're really defensive when it comes to dogs. 

[jlaurson]

Quote from: nicht schleppend on Today at 04:49:44 AM
Glad I'm not your dog.

Gee, you're really defensive when it comes to dogs.   

Me, a dog? No. I have my own preferences when it comes to pets.


P.S. Gee... don't take this as an offense. It's a very cute dog and a much happier avatar/picture than some old, gamy, out of print Bernstein Mahler cover.   

[Jay F]

Me, a dog? No. I have my own preferences when it comes to pets.


P.S. Gee... don't take this as an offense. It's a very cute dog and a much happier avatar/picture than some old, gamy, out of print Bernstein Mahler cover.   

Well, you're going to have to settle for old and gamy.

[Haffner]

Fiber One pancakes with mashed bananas and strawberries mixed in, topped with a heap o' Jif Peanut Butter and Vermont maple syrup.

[Lethevich]

I have just discovered the beautiful simplicity of frying Halloumi cheese. It makes a great sandwich with smoked mackerel, lemon juice, tarragon (which I overuse in everything) and pepper. My main concern as far as tweaks go is finding a way to make it taste less dry, not sure of a solution yet.

[Benji]

I have just discovered the beautiful simplicity of frying Halloumi cheese. It makes a great sandwich with smoked mackerel, lemon juice, tarragon (which I overuse in everything) and pepper. My main concern as far as tweaks go is finding a way to make it taste less dry, not sure of a solution yet.

Tarragon with smoked mackerel? I wouldn't have thought they would make a good match. And with lemon and pepper too? You do like your max out the flavour in your sandwiches I see! 

If you were just having the halloumi and mackerel, a bit of tomato salsa would add some good moisture, but i'd subsitute the tarragon for some basil. 

[toledobass]

I have just discovered the beautiful simplicity of frying Halloumi cheese. It makes a great sandwich with smoked mackerel, lemon juice, tarragon (which I overuse in everything) and pepper. My main concern as far as tweaks go is finding a way to make it taste less dry, not sure of a solution yet.

Aioli? 

[Lethevich]

Tarragon with smoked mackerel? I wouldn't have thought they would make a good match. And with lemon and pepper too? You do like your max out the flavour in your sandwiches I see! 

I abuse flavours My friends conspicuously decline anything I cook that has garlic in it... 0:)

The salsa and aioli suggestions are really good - I'll try something like that next time when I have time to plan it properly.

[Benji]

Aioli? 

Cripes! There's no amount of breath mints that would be able to cover up that combo.

[toledobass]

Wait I thought of something that might work and requires no additional preperations either.

How bout just a nice honey mustard?

[orbital]

A sun dried tomato bagel with pesto, fresh mozzarella and tomatoes. and coffee.

[Jay F]

I'm making mushroom soup tonight.

[Sergeant Rock]

What sort of pot is that, calphalon?

No, Aluguss Promont:



Sarge

[haydnguy]

Grapes at midnight. 

[Kullervo]

Grapes at midnight. 

That's an Orson Welles flick isn't it?

I'm eating this guy's chicken.

[SonicMan46]

Couple of nights ago on an overnight trip to Charlotte, we dined at Blue Restaurant & Bar - our second time, and definitely a place that we will visit again - 

Check the link for the dinner menu, if interested - we both started 'light' w/ the Poached Pear and Baby Arugula Salad:  Italy -spiced walnuts, Gorgonzola dolce and a Chianti reduction - just delicious combination of flavors & textures.

Susan have the Lamb Tagine:  Morocco - slow cooked lamb shank simmered with Ras el Hanout and a blend of apricots, dates, carrots, beets and saffron potatoes.

I had the Whole Roasted Mediterranean Sea Bass:  Greece - whole roasted Bronzini with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta; indeed a whole fish, filleted at your table - moist & succulent!  Next time, I'm ordering the Wild Boar!

For dessert, we shared the Pistachio and Roasted Pear Baklava w/ Cardamon and Saffron Mascarspone - quite a unique restaurant bringing in recipes and flavors from different parts of the world -    P.S. a couple of glasses of Italian Pinot Grigio for me -