Food

[geoffbot]

Love carrots, but won't touch them cooked.

I'm the polar opposite!

Not an eggplant fan. Mostly a texture thing.

I actually had aubergine in a curry yesterday and I really liked it. Texture is essential to me - I can eat a vegetarian dish happily as long as it has good textures like that, or mushrooms. Or cheese.

[ro63rto]

Being Italian, I love eggplant. Doesn't matter which way it's prepared but my absolute favorite way is "in carrozza" with mozzarella and ham.

[Henry Krinkle]

Being Italian, I love egglpant. Doesn't matter which way it's prepared but my absolute favorite way is "in carrozza" with mozzarella and ham.

Well...mozzarella and ham...

[Dan R]

Beer can chicken using a semi-pan blackening rub. The idea is to cook it slow, the color is from the sugar in the rub turning.

Before cook:



Before eating:



Cheers!

Dan

Not sure why the image uploader wants to mess witht he orientation. Programs can be maddening!

[geoffbot]

You using Tapatalk Dan?

[meijlinder]

[geoffbot]

That looks great.

[Dan R]

You using Tapatalk Dan?

Hope. Never did care for it.

Dan

[meijlinder]

That looks great.

Ooh it was! Nice patty, lightly toasted bun, chili infused cheese and assorted toppings.

And someone else made it, so could just sit back and enjoy a cold beer and relax

[Henry Krinkle]

No pictures. My wife and I went out to a restaurant located on the University campus. It is a lovely Arts and Crafts place located in the middle of a beautiful water park. They had a highly affordable event last night. Five courses paired with wine for a ridiculously cheap price.

We ate:

Grilled peaches, chevre, blueberries, candied pecans, bitter greens with a balsamic thyme vinaigrette. this was paired with a cheap and cheerful prosecco. Delicioucs first course. The peaches were perfectly grilled. and the prosecco held up to them and the vinaigrette.

Pan seared sole, pea puree with ginger and lemongrass, coconut rice and shiitake mushrooms. Pinot grigio to wash it down. The sole, rice and pea puree were wonderful when eaten together. The shiitake mushrooms were quite delicious but incongruous with the rest of the dish.

Pork belly (brined for three days, sous vide for two and then seared), braised shallots, creamy polenta with edam and sage demi-glace. Cab sauv. The pork belly and the polenta were both fantastic and the cab sauv was quite nice, but they didn't really pair. I think a light Italian red would have suited better.

Beef cheeks, parsnip puree and swiss chard. Cab sauv/syrah blend. Overall the best dish/pairing. This was the best cooked beef cheek I have had outside my home.

Berry macaron, earl grey mousse, fresh berries and white chocolate. A rose' As a fan of roses, I hated this one. Way too sweet. No crispness at all. Note to self: avoid American zin roses, they still seem to think blush is the same thing.