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robie

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Everything posted by robie

  1. I definitely see the redundancy and softness issue but I do not have complete control over the menu and I do not want to do a lot of a la minute cooking. Thank you for the suggestions.
  2. robie

    Dinner 2016 (Part 1)

    +1...Welcome back RRO
  3. We are entertaining Superbowl Sunday. It's not nachos and wings. Our guest is an influential colleague of my wife (who presumably does not care about football). For the main, I am making the pork and tomatillo chili from the LA times. However, I would like to provide a little more meat and a textural contrast. I bought a pork tenderloin. I'm thinking about SV followed by a hard sear to provide textural contrast. Thoughts? Full menu: Komi dates (with mascarpone, EVOO, and black salt), quick broil Artichoke nibbles Light minestrone soup Apple/Manchego salad Fresh linguine with Hazan's tomato sauce Main (LA Times pork and tomatillo chili/ rice ? pork tenderloin) Grapefruit/Campari sorbet Crepes Avgolemono
  4. Wouldn't broiling be more opposite in that is uses dry heat instead of moist and can generate caramelization, scorching, and burning due to much higher temperatures.
  5. Does anyone thank that could be a radius or ulna?
  6. robie

    Dinner 2015 (Part 7)

    That is proof of the pudding and a bioassay all rolled into one!
  7. Tonight is just my wife and me. Bolsheviks and French 75s. Chicken soup (leftover from previous meal) Crabcakes Argula salad Dulce de Leche ice cream and Big Island Candy cookies Tomorrow we're having 6 guests Rumaki Crudites and Green Goddess dip Pot Roast Smashed potatoes Peas and corn Apple galette and vanilla ice cream Our guests are not adventurous eaters; I am pretty constrained.
  8. robie

    Dinner 2015 (Part 7)

    Hi Shelby, The link I have indicates that these are shipped frozen. Are they safe to eat raw since you don't know which ones were alive when they were frozen? Or (food safety experts), is this an irrational concern? Thanks! Robie
  9. Those seats look like they would hurt my poorly padded butt.
  10. Arigato. It is always fun to share in this adventure.
  11. robie

    Dinner! 2014 (Part 3)

    huiray, is the fermented bean curd also known as fuyu? My dad used to eat that when I was a kid.
  12. When I was about 8, my family went to New Orleans. I didn't appreciate Antoines, etc. at the time. My mother bought the Creole volume of Foods of the World. I read it cover to cover multiple times. I attribute my interest in food, at least in part, to that book that I read around age 8. I just bought the whole series on eBay. I hope it is as good as I remember.
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