What's On Your Plate - DressedWell Foodie Thread

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Before and after. Totally amazing! Ate everything apart from the eyeball (and carrots)
 
Had shad fish from Florida for the first time tonight, light tuna flavor more delicate good fat content definitely better than pompano which you can't buy anymore.
 
Poutine and whisky. Dinner after starving all day.
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Tuna stack from a chain. Looks like tuna tartare with fried wonton chips on the side.
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Burrata salad - looks like caprese. 1/2 portion.
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Ricotta gnocchi
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Duck confit and veg, plus an old fashioned
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Pakora fritters on the left, Chicken mango salad with chickpeas on right
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Khao shay - braised beef, lime-coconut broth, cilantro, crispy strings, chili oil
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Ismaili beef curry
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Pad thai with chicken
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Rambo said:
Fwiffo Fwiffo what is pakora?
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It's Indian - fried something.

In this case, those were zucchini and onion.

The beef curry, khao shay, pakora series were all at a restaurant run by a young Indian chef from East Africa.
 
doggie - I don't want to be mean - but - that looks like a dinosaur fried pork chop, with a tiny bit of spaghetti and a even tinier token bit of salad on top of a too small frisbee. How does it go together and how does it have a name or description?
 
Rambo said:
Trophies from his last frisbee golf tournament.
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They were actually wedding gifts. They are crappy, wouldn't recommend. They are the only plates I have big enough though for this meal.

fxh said:
doggie - I don't want to be mean - but - that looks like a dinosaur fried pork chop, with a tiny bit of spaghetti and a even tinier token bit of salad on top of a too small frisbee. How does it go together and how does it have a name or description?
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Veal Milanese. Veal chop pounded flat and breaded, pan seared in butter. Served generally with arugula and tomato, and lemon wedge. I used spinach and greens because I didn't feel like a trip to the store. The pasta is a simple pesto tossed with spaghetti, which is a northwest Italian staple. This traditionally would be a first course, just tossed it together because the wife and I are trying to shovel food in around taking care of baby.

Trofie pasta is the main Ligurian staple for this, but it is impossible to find here, so you have to make it yourself. You see a lot of spaghetti used even in Milan for it.

Somewhat related, one of my oldest friends mom, who fed us often in high school, still courses all their meals. Starter, pasta, meat, dessert. Every night.
 
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Fried Ceviche



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Three way tiradito

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Tuna tartare sandwiched between two patties of smash potatoes

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Cow heart grilled, it was delicious.
 
Pro tip kidneys always taste better than heart and the tiradito looks like something LKP would post in his WAYWT.
 
Discovered tigernut milk today for the first time, fake nut milk better than any nut milk I've had. WOW.
 
Rambo said:
what the fuck are you doing with your life? get some help, man.
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Don't knock what you haven't tried.

And with a name like TIGERNUT MILK !!!

btw, the birch tree water was a passing fad for me.
 
Journeyman said:
I'm finding it very difficult to type the phrase "nut milk" with a straight face. I'm absolutely sure that there's a dirty, immature joke to be made here.
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You've never had fresh almond milk made from almonds soaked overnight finished with one pitted date per half gallon and fresh vanilla?

:whathaveyoudone:
 
Were they cooked together in stock? I'll miss dungeness crab, used to buy it live directly off the dayboat before the Fukushima contamination reached California coast.
 
Kind of like pig feet or tendon... A little firmer than gelatin. Taste is mostly from whatever sauce it is in.
 
Rambo said:
interesting. what are chicken feet like?
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How can you say you've lived, and yet never had chicken feet? Haven't you ever been to yum cha?

Seriously, though, chicken feet aren't that exciting. There's a lot of little bones and wrinkly skin and that's about it - not much taste bar the taste of the soup or sauce.

Chicken feet are, however, good for shocking your fellow diners with when you lift the lid off the little bamboo pot and brandish them at other people before putting them in your mouth and sucking loudly on their little toes.
 
Journeyman said:
How can you say you've lived, and yet never had chicken feet? Haven't you ever been to yum cha?

Seriously, though, chicken feet aren't that exciting. There's a lot of little bones and wrinkly skin and that's about it - not much taste bar the taste of the soup or sauce.

Chicken feet are, however, good for shocking your fellow diners with when you lift the lid off the little bamboo pot and brandish them at other people before putting them in your mouth and sucking loudly on their little toes.
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i admit, its definitely something that i've missed out on. most of the chinese food here is the american version. i'd be EXTREMELY shocked to find chicken feet anywhere on a table.
 
We've got a pretty big Chinese population in the city where I live and so we've got some pretty authentic dim sum/yum cha restaurants, as well as other places to eat and grocery stores to buy Asian ingredients.

No snake on any menus, as far as I'm aware, but there are a lot of other ingredients that you just don't see in other cooking nowadays.

Of course, it really wasn't that long ago that Westerners used to eat animals "snout to tail" but we seem to have become much fussier and much more squeamish about food.

When I was young, my dad had a tonque press in the cupboard. He'd go to the butcher, buy an ox tongue, bring it home and boil it and then place the large tongue in the press and wind it down to squash the tongue. Then he'd place it in the fridge and slice it up for sandwiches, along with some homemade relish. I can't imagine many people doing that nowadays, but that was only a couple of decades ago (in my house, anyway).

A lot of other food that Westerners used to routinely eat - eel, tripe, sweetmeats - has now largely disappeared from non-Asian menus, too, at least in Australia.
 
Yea I always try to eat offal/weird cuts whenever I can... the price is generally good and the stuff you get has all sorts of weird flavors/textures that I love! Florentine tripe is pretty tasty... In Tokyo I liked the Hormone bbq (wasn't even really sure what part I was eating) and Yakitori has a lot of that kind of stuff... Shanghai has loads of this kind of stuff too... but the quality is somewhat suspect (prices are fantastically low to make up for it)... but I still go for it anyway haha.
 
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