Re: Food thread - All things food-related
Posted: Sun Jan 10, 2021 9:37 pm
@DMac ~ don't skimp on the Tzatziki sauce when serving the lamb dish. Tastes real good esp with toasty pita bread. ![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
Same Party, Different House
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Game theory Dmac. Always take all because you don’t know what the other person will do and they also lack visibility so they are likely to take all if given the chance. In other words, shouldn’t have put any back!DMac wrote: ↑Sun Jan 10, 2021 6:54 pm Am taking your advice, Brook, just ate some of those lamb chops, baked potato (sour cream, of course), fresh spinach....crazy good! No sensimilia (Chuckles appetizer though...50 mg)
Never screwed around with lamb until not all that long ago. Don't remember ever having it at home growing up, somehow it's pretty much escaped me. Not as if I never had it (had some while in Greece) just never became something I thought about when thinking about things/meals to make. Stuff is from the gods. Cooked 'em in garlic butter (couple of cut up garlic cloves heated up with the butter, then removed), salt, pepper, rosemary, thyme on the chops (seasoned well in advance and brought to room temp long before cooking....gotta love that part, eh, Mr secreta?). Mighty tasty is really understating it.
There were four packs of those 50% lambie chops, grabbed all four of them. Then felt a little gluttonous/guilty, thought I should let someone else enjoy some too, put two back. I really phucked up, damn!![]()
Bacon tastes great, but so does lamb. Lamb isn’t better when it tastes like bacon. Let great ingredients speak for themselves.Farfromgeneva wrote: ↑Sat Jan 09, 2021 8:38 pmHell yeah!
I went to this Red event hosted by Tom Colicchio (from one of the chef shows and owner of a number of restaurants) and Jess Jackson of Kendall Jackson at a place in the Meatpacking district called Craft (don’t get the bone marrow that stuff is nasty). Forget how awesome the dessert of red hot flavored/infused ice cream on red velvet cake and bourbon for dessert or the dope dinner, the pre meal happy hour or whatever they called it had a bunch of apps including kobe burgers but had three types of flavored bacon, one of which was bourbon flavored bacon. They also had a bacon infused bourbon. I to this day don’t know which one was between the B-Bacon or the B-Bourbon.
Excellent job there dmac. Great combo and pic. Do you make your own hummus?
I tried the bone marrow there (Craftsteak) once, served in bond cut in half on rock salt. Never, ever, ever again. Ooh that was gross son!ardilla secreta wrote: ↑Thu Jan 28, 2021 8:28 pmBacon tastes great, but so does lamb. Lamb isn’t better when it tastes like bacon. Let great ingredients speak for themselves.Farfromgeneva wrote: ↑Sat Jan 09, 2021 8:38 pmHell yeah!
I went to this Red event hosted by Tom Colicchio (from one of the chef shows and owner of a number of restaurants) and Jess Jackson of Kendall Jackson at a place in the Meatpacking district called Craft (don’t get the bone marrow that stuff is nasty). Forget how awesome the dessert of red hot flavored/infused ice cream on red velvet cake and bourbon for dessert or the dope dinner, the pre meal happy hour or whatever they called it had a bunch of apps including kobe burgers but had three types of flavored bacon, one of which was bourbon flavored bacon. They also had a bacon infused bourbon. I to this day don’t know which one was between the B-Bacon or the B-Bourbon.
Roast bone marrow typically served with grilled bread and in a best case scenario with a dressed parsley salad to counter-react the richness is one of the best dishes ever. For a guy that likes bacon and steaks it’s odd that you don’t fawn over bone marrow.
Craft is a superb and unique restaurant.
I am headed here when COVID clears..... Already have an invitation from friends of Daniel Boulud. My wife’s friend is married to a guy that runs a culinary school in Manhattan and he is friends with Daniel. Our goal is to get there when this COVID thing passes to celebrate. We are going to have the pressed duck! MAGA!!Farfromgeneva wrote: ↑Thu Jan 28, 2021 8:40 pmI tried the bone marrow there (Craftsteak) once, served in bond cut in half on rock salt. Never, ever, ever again. Ooh that was gross son!ardilla secreta wrote: ↑Thu Jan 28, 2021 8:28 pmBacon tastes great, but so does lamb. Lamb isn’t better when it tastes like bacon. Let great ingredients speak for themselves.Farfromgeneva wrote: ↑Sat Jan 09, 2021 8:38 pmHell yeah!
I went to this Red event hosted by Tom Colicchio (from one of the chef shows and owner of a number of restaurants) and Jess Jackson of Kendall Jackson at a place in the Meatpacking district called Craft (don’t get the bone marrow that stuff is nasty). Forget how awesome the dessert of red hot flavored/infused ice cream on red velvet cake and bourbon for dessert or the dope dinner, the pre meal happy hour or whatever they called it had a bunch of apps including kobe burgers but had three types of flavored bacon, one of which was bourbon flavored bacon. They also had a bacon infused bourbon. I to this day don’t know which one was between the B-Bacon or the B-Bourbon.
Roast bone marrow typically served with grilled bread and in a best case scenario with a dressed parsley salad to counter-react the richness is one of the best dishes ever. For a guy that likes bacon and steaks it’s odd that you don’t fawn over bone marrow.
Craft is a superb and unique restaurant.
Sorry, never saw this. Thanks, was pretty tasty.ardilla secreta wrote: ↑Thu Jan 28, 2021 8:30 pmExcellent job there dmac. Great combo and pic. Do you make your own hummus?
I will. My wife’s friend was poor in the South Bronx... went to a SUNY for undergrad because it was cheap and went to Northwestern for dental school because she got a full ride. She had never heard of the school when she went. Has a nice dental practice then married a guy that earned his money the old fashioned way....he inherited it....a household consumer product founded by his father that now gives away money and puts his name on stuff. Culinary school is a pastime.....
Wow, this just fantastic stuff. That will be one helluva an experience, lucky you.Typical Lax Dad wrote: ↑Thu Jan 28, 2021 9:08 pm
I am headed here when COVID clears..... Already have an invitation from friends of Daniel Boulud. My wife’s friend is married to a guy that runs a culinary school in Manhattan and he is friends with Daniel. Our goal is to get there when this COVID thing passes to celebrate. We are going to have the pressed duck! MAGA!!
Keeping my fingers crossed.....If I see the duck was 50% Off, I may get something else!! BTW, I have been very very lucky.DMac wrote: ↑Thu Jan 28, 2021 9:28 pmWow, this just fantastic stuff. That will be one helluva an experience, lucky you.Typical Lax Dad wrote: ↑Thu Jan 28, 2021 9:08 pm
I am headed here when COVID clears..... Already have an invitation from friends of Daniel Boulud. My wife’s friend is married to a guy that runs a culinary school in Manhattan and he is friends with Daniel. Our goal is to get there when this COVID thing passes to celebrate. We are going to have the pressed duck! MAGA!!
She's got to be tough just to have survived the South Bronx. Does she know KRS One?Typical Lax Dad wrote: ↑Thu Jan 28, 2021 9:17 pmI will. My wife’s friend was poor in the South Bronx... went to a SUNY for undergrad because it was cheap and went to Northwestern for dental school because she got a full ride. She had never heard of the school when she went. Has a nice dental practice then married a guy that earned his money the old fashioned way....he inherited it....a household consumer product founded by his father that now gives away money and puts his name on stuff. Culinary school is a pastime.....
Never had that, but I do love osso buco with risotto alla Milanese.Farfromgeneva wrote: ↑Thu Jan 28, 2021 8:40 pmI tried the bone marrow there (Craftsteak) once, served in bond cut in half on rock salt. Never, ever, ever again. Ooh that was gross son!ardilla secreta wrote: ↑Thu Jan 28, 2021 8:28 pmBacon tastes great, but so does lamb. Lamb isn’t better when it tastes like bacon. Let great ingredients speak for themselves.Farfromgeneva wrote: ↑Sat Jan 09, 2021 8:38 pmHell yeah!
I went to this Red event hosted by Tom Colicchio (from one of the chef shows and owner of a number of restaurants) and Jess Jackson of Kendall Jackson at a place in the Meatpacking district called Craft (don’t get the bone marrow that stuff is nasty). Forget how awesome the dessert of red hot flavored/infused ice cream on red velvet cake and bourbon for dessert or the dope dinner, the pre meal happy hour or whatever they called it had a bunch of apps including kobe burgers but had three types of flavored bacon, one of which was bourbon flavored bacon. They also had a bacon infused bourbon. I to this day don’t know which one was between the B-Bacon or the B-Bourbon.
Roast bone marrow typically served with grilled bread and in a best case scenario with a dressed parsley salad to counter-react the richness is one of the best dishes ever. For a guy that likes bacon and steaks it’s odd that you don’t fawn over bone marrow.
Craft is a superb and unique restaurant.
Concoction is a good word for it.....I wonder if Jared is enjoying his footlongs?youthathletics wrote: ↑Sat Feb 06, 2021 8:08 pm Well, this is unsettling.![]()
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