What's that you're eating?

[yoko]

Okay......


I smoked 5/8ths slices of pork belly at 250 for 3.5 hours (seasoning heavy handed in Lamberts sweet rub o mine)

Different chew than pork belly burnt ends.... more like a more unctious piece of thick cut bacon...... but miles better


For me and the wife..... this is slap yo mamma good!!!!!

(A more vinegar based sauce works fantastic to cut the richness while eating!)

 

[Synov]

A light lunch in Paris:


Tomato soup with creme fraiche sorbet, roasted cherry tomatoes in sabayon on the side.


Lobster under a vanilla and apple meringue.


Comte cheese in a buckwheat pancake with chanterelle and yellow wine sauce.


Langoustine "ravioli" with beet jelly instead of pasta.


Turbot, beurre blanc with yuzu, caviar.


Lamb confit surrounded by potato, onion, and peas.


Mature cheese with potato and black truffle.

 

[DocJekl]

A light lunch in Paris:

View attachment 2622606
Tomato soup with creme fraiche sorbet, roasted cherry tomatoes in sabayon on the side.

View attachment 2622607
Lobster under a vanilla and apple meringue.

View attachment 2622608
Comte cheese in a buckwheat pancake with chanterelle and yellow wine sauce.

View attachment 2622609
Langoustine "ravioli" with beet jelly instead of pasta.

View attachment 2622612
Turbot, beurre blanc with yuzu, caviar.

View attachment 2622610
Lamb confit surrounded by potato, onion, and peas.

View attachment 2622613
Mature cheese with potato and black truffle.

How bi... er small are those?

 

[Synov]

How bi... er small are those?

About the size of my palm, give or take. The restaurant is called Le Jules Verne, one of the best meals of my life. The view was also a feast:

 

[carnifex knifeworks]

Successfully smoke a chuck roast tonight. It was juicy, delicious, and nothing like brisket. Poor man's brisket? Not in my opinion.

To be honest, for the amount of effort involved, I'll probably just stick to using a slow cooker for chuck roast.

Going to try smoking a tri tip next

 

[Synov]

I canceled my dinner reservation after this. All made from raw milk. Vive le fromage!

 

[yoko]

Successfully smoke a chuck roast tonight. It was juicy, delicious, and nothing like brisket. Poor man's brisket? Not in my opinion.

To be honest, for the amount of effort involved, I'll probably just stick to using a slow cooker for chuck roast.

Going to try smoking a tri tip next

Congrats on the cook!!

(And I agree not,I like it a bit better made into burnt ends)

 

[Ellis Wyatt]

Steak with a few mushrooms that I found today.

 

[DocJekl]

I canceled my dinner reservation after this. All made from raw milk. Vive le fromage!

View attachment 2623556

I had one of my best meals last year in Paris on Bateaux Parisiens, a Seinne River Tour Boat with all you can drink wine. I wonder if all the wine had anything to do with it
Multiple pics/vids in the IMGUR link...

https://imgur.com/a/paris-september-2023-aXovCfX

EDIT - AFTER the forum update I'm trying to make my Paris picture post's thumbnail show up again after the update and it's parsing someone else's picture!!!! So I had to put the link inside a code box!

 

[trevitrace]

Steak with a few mushrooms that I found today.
View attachment 2623720

View attachment 2623721

View attachment 2623722


View attachment 2623723

View attachment 2623724

Cap looks like some kind of bolete but that stipe is throwing me. What is it?

 

[bluemax_1]

I had one of my best meals last year in Paris on Bateaux Parisiens, a Seinne River Tour Boat with all you can drink wine. I wonder if all the wine had anything to do with it
Multiple pics/vids in the IMGUR link...

https://imgur.com/a/aXovCfX

Thanks for sharing!

Out of curiosity, what did you take the photos and video with?

 

[Ellis Wyatt]

Cap looks like some kind of bolete but that stipe is throwing me. What is it?

You nailed it. Shaggy Stalk Bolete. Tastes kind of like asparagus.

 

[jlauffer]

Had a work dinner last night at 10 Prime steakhouse in Providence. Ribeye Oscar, and a S’mores after dinner drink. Didn’t get pics of the various apps.

 

[DocJekl]

Thanks for sharing!

Out of curiosity, what did you take the photos and video with?

iPhone 14 Pro Max (through glass window sometimes) and the last two were the boat's DSLR camera, and then scanned their printout.

 

[bluemax_1]

iPhone 14 Pro Max (through glass window sometimes) and the last two were the boat's DSLR camera, and then scanned their printout.

I'm still amazed that phones can take such great quality photos and videos nowadays.

I still remember my first 5MP digital camera 2+ decades ago. The highest capacity at the time, 512Mb Sandisk CF II Extreme card cost $3xx

 

[DocJekl]

I'm still amazed that phones can take such great quality photos and videos nowadays.

I still remember my first 5MP digital camera 2+ decades ago. The highest capacity at the time, 512Mb Sandisk CF II Extreme card cost $3xx

2MP Kodak was my first, in the very early 2000's yikes

 

[Synov]

I left Paris today for the northwest coast of France (Brittany). Had some amazing local seafood, Japanese style.




The beach is a good change of pace from a very busy Paris.

 

[sgt1372]

Took my sister to Atelier Crenn -- one of only two 3-Star Michelin restaurants -- in San Francisco for her 83rd b-day.

She enjoyed it & it was a treat for me too.

We were served a menu of 18 aesthetically beautiful high end restaurant "small bite" dishes along with 2 bottles of champagne.

Posting just a few photos to give a sense of the evening.

The dining room which is very small. Sat in the 2 person table to the front left partially cut off in the photo.

The Menu

Dungeness Crab Broth, Tartlet & Avocado (In a Fog of Dry Ice)

Shiso Tempura, Sea Urchin & Spot Prawn

McFarland Trout, Mandarin

The meal was delicious (and very expensive) as expected.

 

[sgt1372]

More mundane fare . . . a BLT & a pint of Pliny the Elder at my local sports bar.

 

[Synov]

Round 2


Tiny tarts of foie gras and crab with periwinkles


Sardine with potato, cream of horseradish, and blue sea brine


Mussels in vinegar and herb oil with mussel sorbet


Prawns with bisque and warm mayonnaise


Egg with lardon and chicken jus, truffle egg veal sauce on the side


Spider crab with uni


Turbot with peas, green beans and sauce vierge


Meringue with citrus three ways


Profiteroles with warm chocolate sauce


Strawberries and rhubarb