what are you eating today?

[Pavlov's Bell]

I prefer the more refined Neapolitan crap over big greasy slices like every other place named "Rays"

Yup, but I'll take Spumoni Gardens over Co, Keste, lucali, etc any day.

[mister B]

Went to Oh Taisho today at St. Marks

-ume sasami

-kimchee yakiudon

*cellphone quality picture

[TruMoo]

Joes > Rays

i feel so fat right now

[sean_]

Duck in a can and Plogue à Champlain, at Pied de Cochon. I just busted my calories quota for the Holiday season I think

i had dinner there a couple months back. we ended up ordering like, more than half the menu between four of us and all ended up almost having heart attacks. the foie poutine is mindbogglingly good.

[_ironman]

dumplings with black vinegar and chili paste

[Pavlov's Bell]

i had dinner there a couple months back. we ended up ordering like, more than half the menu between four of us and all ended up almost having heart attacks. the foie poutine is mindbogglingly good.

I did the same thing with some buddies of mine a few months ago and yeah, foie gras poutine is very high on the list of shit I've ever eaten. We had the pig's head too which was pretty awesome. Duck carpaccio is most slept on item of the menu..

[farmer]

[shufon]

Corn, deviled eggs, green beans wrapped in bacon, dressing, sweet potatoes, and ham.

[therelativity]

cooked Thai green curry for dinner

version 1.0:

Home grown lime leaves and lemon

version 2.0:

[Dijonnaise]

i had dinner there a couple months back. we ended up ordering like, more than half the menu between four of us and all ended up almost having heart attacks. the foie poutine is mindbogglingly good.

haha, yeah, the poutine would be my top recommendation for a first timer. I think it lets you appreciate the foie gras' texture and flavours the most. But the foie gras-maple syrup mix on the plogue was surprisingly tasty...

Each time I go there I feel like shit afterward. You definitely don't want to leave anything on the plate, then you feel like you're just about to die, but the only thing you know is that you still want some more. Devilish.

[dismalfuture]

Alright, here's some pics for you guys. My girlfriend snagged a reservation the day before, and took me out for my birthday dinner yesterday.

The Christmas special was truffles, and that was exactly what it was, truffles, truffles, truffles overload. I am not sure what they were doing, but I'm pretty sure that the truffles were like 85% of the costing and I'm pretty sure we each ate a whole truffle, basically. It seemed the clientele in the dining room were not the type to come on a normal day. These Korean guys were wearing dirty Nike Air Force ones with ankle socks, one guy was wearing a hoody, one guy was wearing a fitted cap on backwards, I was in awe. We kept joking about how the Nike AF1 guy was insanely rich and trying to impress the girl, and later in the evening he had this huge bouqet delivered to the table, and so did the other guy next to him. Korean people are so weird. Anyway....

No huge surprises, but it was a nice dinner for us. Wine was a nice burg.

I had a Deutz, she had a Ruinart rose to start off, and then the amuse came out:

Campari foam, with a bit of daikon and yuzu

Rucola and almond on the bottom right, white ball of something I can't remember, and a tuna/carrot mince that tasted like cat food.

I think the crowning achievement for this place and the Gagnaire in Tokyo is that they fly the bread dough in from Paris.

Shaved scallops on white Port and turnip gelee, potato ice cream

I passed on the scallops and had the same but with beef

I am not a fan of smoked fish, so I got these chestnuts in a truffle sauce, poached egg. This was actually very nice, I'd eat it on toast every morning if I could.

Cod and smoked aji, celeriac slices. My girlfriend was a bit mad they used such cheap fish for this course.

Margerite galette de chou, chicken inside

Foie gras royale, shreds of celery - this was very nice as well.

Cheese course, truffles again. Sauce was grapefuit and it was really good, I think it'd suit roast duck nicely.

[dismalfuture]

Dessert was souffle, grapefruit and Earl Grey granita, and stewed pears.

Ganache, and coffee and madeleines after:

[sawn-off chef]

Sicilian xmas, only a few pictures, too busy eating. Shrimp Cocktail, Lobster with shrimp and scallop stuffing, stuffed shells in Vodka Sauce

[vanilla wafer]

Made some cat-approved stir fry

[_ironman]

[samsikle]

went out to a suuuuuper over priced korean bar in santa clara

soju + peach soju (and later an extra strong batch of pineapple soju)

pajeon !

ddukbokki

bonus shot!

it is socially acceptable to vandalize the walls at this estabilshment (at VIP)

[youonlyliveonce]

[MoreFire]

christmas menu

lukewarm beetroot carpaccio // eel // apple gelee // walnuts

my own creation, was quite satisfied with the outcome

poached calf filet // meshed potatoes w truffle // cabbage

tarte tatin // walnut ice cream

[bill]

^^ everything looks delicious

need to learn how to take better pictures of what i eat and learn how to present the food.

chicken cooked in olive oil + a mix of dijon/white wine mustard with various herbs, tomatoes, tangerines and hot sauce.

looks bad but tastes 30 Thousand 100 Million times better

[spaces]

i ate seattle

salumi

smoke paprika salami with assorted condiments + orange pellegrino.

the tin table

silly cheese stuff and steak with shoe string fries + truffle salt

[Mixture]

[(10chars)]

made a nice variety of stuff i usually never make.. mac and cheese is baked with a ricotta, cottage cheese, sour cream, and a cheddar mixture. my family always makes this for christmas so i figured give it shot -- next time i need to double the cheese mixture for sure.

publix cheesecake ..

im a sucker for chipotle..

prime rib

throw in a few of these through out those meals

[mis]

Cooked beef wellington for christmas eve. Gordon Ramsay makes this look so easy when in reality its a fucking pain in the ass

With Chive+Duck fat mashed potatoes

[MoreFire]

had some homemade pizza today, bomb as always

[poly800rock]

wing recipe plz

[vanilla wafer]

Mongolian chicken, I want to eat this forever

[dismalfuture]

I love raunchy American Chinese chicken dishes like that, the spicier the better, and give me mad celery and snow peas if you're putting them in there... but it looks like they put way more effort into their carrot-cutting than they did the actual dish, which is a no-no.

[dismalfuture]

wing recipe plz

Best wing recipe:

1. Steam wings (use a steamer basket and stand the wings vertical so the fat drips off) for 10 mins

2. Pat dry, put in fridge uncovered for an hour or more to dry further

3. Preheat oven, melt some butter gently, toss wings in butter, arrange on pan

4. Bake at like 350-400ish for 10-15 mins until skin has browned and crisped a bit

5. Melt unsalted butter and mix Frank's hot sauce in, roughly equal parts. Once you have a liquid red sauce, you can modulate heat with hotter hot sauce like a Mexican hot sauce, and you can adjust thickness with a bit of corn starch slurry.

6. Toss browned wings in hot sauce

[ninetynine]

[poly800rock]

Best wing recipe:

1. Steam wings (use a steamer basket and stand the wings vertical so the fat drips off) for 10 mins

2. Pat dry, put in fridge uncovered for an hour or more to dry further

3. Preheat oven, melt some butter gently, toss wings in butter, arrange on pan

4. Bake at like 350-400ish for 10-15 mins until skin has browned and crisped a bit

5. Melt unsalted butter and mix Frank's hot sauce in, roughly equal parts. Once you have a liquid red sauce, you can modulate heat with hotter hot sauce like a Mexican hot sauce, and you can adjust thickness with a bit of corn starch slurry.

6. Toss browned wings in hot sauce

baked!??!