What did you have last night? - Page 3

chefsmith · 25th September 2009, 01:45 PM

Right here goes yesterdays dining.......

Chicken schnitzel with potato salad and pumpkin seed oil
Pork Crackling dumpling with sourkraut and pancetta
Austrian boudin with a beef ravioli and pigs trotter jus
Vienese Sausage with tarragon Mustard
Veals head terrine with veal tail boudin and a tangerine oil
Crispy pork belly with a bean cassoulet and runner beans
Veal schnitzel with potatoes

a full days eatin and drinkin, followed by a vodka binge and several stories, all unfit for public comsumption

petitechef · 25th September 2009, 05:41 PM

careful Chefsmith or the girth might become more reassuring

M&S fish & chips for me tonight cos it's friday!

Fishwife · 25th September 2009, 05:45 PM

Lamb's liver cooked according to Sean-dru and Chefsmith advice, ie, not seasoned in flour, one minute either side on the pan and finished off with sherry vinegar and butter - have to say it was heaven and will never bother with the flour again.

Served with spuds and our neighbor's turnip and carrots.

petitechef · 25th September 2009, 05:57 PM

apologies ChefS - just say you made a similar comment on another thread!

chefsmith · 25th September 2009, 06:22 PM

Quote:

Originally Posted by petitechef

careful Chefsmith or the girth might become more reassuring

M&S fish & chips for me tonight cos it's friday!

Never trust a skinny chef

Fishwife, that sounds like my perfect dish, liver and root veg, ireland on a plate.

petitechef · 25th September 2009, 06:46 PM

Quote:

Originally Posted by chefsmith

Never trust a skinny chef

.

not true!!!!!

Ernie Whalley · 25th September 2009, 07:57 PM

aged t-bone (rare>medium rare)
fried onions, field mushrooms, home grown carrots, maris peer baby spuds
bottle of St.Emilion 2005 - J.Maltus Chateua Teyssier
nice espresso, El Salvador finca la Fany Bourbon
just sat down to watch old western with a glass of Highland Park 12 yo
(Spoiling myself cos she has deserted me for the w/e)

Nor very creative, I'm afraid, but bloody good for all that!

meatmonger · 26th September 2009, 12:10 AM

where's good in dublin for sourcing the t-bone?

Ernie Whalley · 26th September 2009, 06:55 AM

Dunno really, Michael Byrne in Sandymount, my local guy, sometimes has good aged t-bone and fillet. Fallon & Byrne have good ones but I normally end up buying the veal when I go there.
I brought this particular one back from Enniscorthy, Co Wexford.

chefsmith · 26th September 2009, 07:01 AM

Quote:

Originally Posted by Ernie Whalley

Dunno really, Michael Byrne in Sandymount, my local guy, sometimes has good aged t-bone and fillet. Fallon & Byrne have good ones but I normally end up buying the veal when I go there.
I brought this particular one back from Enniscorthy, Co Wexford.

Where in Enniscorthy, im headin down that way tomorrow, also any dining options out that way.......

The Fresh shop meat counters normally have good Tbone steaks, be warned though, fresh are not known for their value. The one at clarehall seems to be the best, nicely aged and rotten looking.

Ernie Whalley · 26th September 2009, 07:17 AM

There are a couple of good butchers in Enniscorthy.
I tend to use Staffords.
Where's your ultimate destination? I think you'd like Aldridge Lodge in Duncannon, but hard to get in.

Leo at the back of Wallace's supermarket in Wellington Bridge is a surprisingly good - you don't expect to find great ones in supermarkets - butcher and very obliging re cutting stuff specially of you.

To return to topic, nothing in the house for breakfast. Had to raid tin of digestive biscuits + yogurt and a pear. I may go uptown for lunch.

chefsmith · 26th September 2009, 07:30 AM

Breakfast thus far is a pharmaton tablet and a can of red bull, but i have my eyes on a jane russel sausage.....

Roast chicken and roast turnip last night with my wife's mixed bean salad, Kidney , haricot and broad beans, chopped gherkins, scallions and cucumber with a bit of fresh dill and a 50/50 mix if creme fraiche and mayonaisse.

Followed by lemon curd on melba toast and strawberries.

petitechef · 26th September 2009, 10:36 AM

breakfast was coffe with cinnamon and raisin bread toasted and fresh hazelnuts, after a lovely walk by the Grand Canal.

fontane77 · 26th September 2009, 06:18 PM

was in chapter one last night - fantastic night.....

started with a glass of gruner, she had champagne, nibbled on olives at the bar. Barman described to me how they brought in a 230kg blue fin on thursday - so decided on the bluefin for starter. staff count at this stage was about 7, three had asked my my name before I got to the bar, another two gave me menus and wine lists, another couple behind the bar, and an older waiter who started cracking jokes that were so bad its laughable. Anyways got to the table, ordered a bottle of dolcetto and breads arrived. They were astonishing (i know its only bread but they were pretty special).

Starters, I had the seared blue fin which was very nice - would have preferred a couple of nice thick sashimi pieces but it was still good.....herself had the organic egg poached in red wine (which really was something very special). Mains I had the mountain lamb plate, herself the challans duck - my lamb was fine - slow cooked (18 hours?) and very tasty, with some breadcrumbed sweetbreads, a single caramelized carrot (?) and an accompaniment of mashed potatoes (which was horrendous - gluteinous, piped, elasticky muck). Her duck was very special, beautifully cooked with some very very delicious confit - duck reminded me of hong kong - stunning. Shared the mascarpone dessert with raspberrys, very delicious followed by a couple of tasty macchiatos.

overall an excellent meal but not as memorable as previous outings. I dont get the service, I know its what people want and what you get in establishments at this level, but its lost on me. our waiter was excellent, very attentive and no bs, but some of the other staff were just too much - but thats just me....

188 euro before service (which was very reasonable in my book)

chefsmith · 26th September 2009, 10:15 PM

Fontane, take that back about the chapter one mash.

when there I used to have to make that 3 times a day, never allowed to carry it over from service, then one day it was a bit lumpy, new rules so...... had to pass it through a drumseive, every time, for anyone who's used a drum seive, 20 kilo's 3 times a day is horrible.

Tonights delight was a pizza, i love to overcook them, so the cheese is burnt, new brand in tesco's, very good too, blue box, sloppy guiseppes or something. best ready to eat pizza i've had.

meatmonger · 26th September 2009, 11:23 PM

Quote:

Originally Posted by chefsmith

Tonights delight was a pizza, i love to overcook them, so the cheese is burnt, new brand in tesco's, very good too, blue box, sloppy guiseppes or something. best ready to eat pizza i've had.

they sound like pizza express brand?? (avail in sainsburys) and they are great, always a couple in the freezer for emergencies. American Hot ones good too.

Fishwife · 27th September 2009, 07:19 AM

Last night we had chicken with ginger, plums and soy served with sticky rice and roasted veg followed by my mother's apple tart.

Using leftovers for easy Sunday lunch!

Ernie Whalley · 27th September 2009, 09:18 AM

Cooked chinese for small dinner party last night.
My chicken speciality, flattened, roasted - smoked over lapsang souchong tea and oranges
sweet'n'sour pork with my own sauce lots of fresh ginger, chilli and lychees
boiled thai fragrant rice
pears poached in red wine with cinnamon and star anis
home made vanilla & walnut ice cream with maple syrup
cheese
coffee

The Superquinn white Graves I'm raving about on the front page + d'Arenberg Cadenza 2003 (Rhone clone) and Marquis de Caceres Gaudium 1996 - finished the last 1/2 when the others had gone home, lucky me! It was drinking superbly after a couple of hours in the decanter - colour still holding up, big, soft velvety wine.

chefsmith · 27th September 2009, 11:21 AM

Quote:

Originally Posted by meatmonger

they sound like pizza express brand?? (avail in sainsburys) and they are great, always a couple in the freezer for emergencies. American Hot ones good too.

Thats them, the dough is very good and flavours simple and fresh a touch more expensive than the other brands but only by about a €

italian foodie · 27th September 2009, 05:12 PM

roast chicken legs and roast pots with mushrooms made by the "MIL" followed by nutella pizza. I love this, we tried it in the shop a couple of years back but wasn't recieved very well, people wouldn't even try it

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25th September 2009, 01:45 PM	#41
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 543	Right here goes yesterdays dining....... Chicken schnitzel with potato salad and pumpkin seed oil Pork Crackling dumpling with sourkraut and pancetta Austrian boudin with a beef ravioli and pigs trotter jus Vienese Sausage with tarragon Mustard Veals head terrine with veal tail boudin and a tangerine oil Crispy pork belly with a bean cassoulet and runner beans Veal schnitzel with potatoes a full days eatin and drinkin, followed by a vodka binge and several stories, all unfit for public comsumption

25th September 2009, 05:41 PM	#42
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,064	careful Chefsmith or the girth might become more reassuring M&S fish & chips for me tonight cos it's friday!

25th September 2009, 05:45 PM	#43
Fishwife Registered User Join Date: Apr 2009 Location: South East Posts: 31	Lamb's liver cooked according to Sean-dru and Chefsmith advice, ie, not seasoned in flour, one minute either side on the pan and finished off with sherry vinegar and butter - have to say it was heaven and will never bother with the flour again. Served with spuds and our neighbor's turnip and carrots.

25th September 2009, 05:57 PM	#44
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,064	apologies ChefS - just say you made a similar comment on another thread!

25th September 2009, 07:57 PM	#47
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	aged t-bone (rare>medium rare) fried onions, field mushrooms, home grown carrots, maris peer baby spuds bottle of St.Emilion 2005 - J.Maltus Chateua Teyssier nice espresso, El Salvador finca la Fany Bourbon just sat down to watch old western with a glass of Highland Park 12 yo (Spoiling myself cos she has deserted me for the w/e) Nor very creative, I'm afraid, but bloody good for all that!

26th September 2009, 12:10 AM	#48
meatmonger Registered User Join Date: Nov 2008 Location: Bridgend, Co Donegal Posts: 370	where's good in dublin for sourcing the t-bone?

26th September 2009, 06:55 AM	#49
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Dunno really, Michael Byrne in Sandymount, my local guy, sometimes has good aged t-bone and fillet. Fallon & Byrne have good ones but I normally end up buying the veal when I go there. I brought this particular one back from Enniscorthy, Co Wexford.

26th September 2009, 07:17 AM	#51
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	There are a couple of good butchers in Enniscorthy. I tend to use Staffords. Where's your ultimate destination? I think you'd like Aldridge Lodge in Duncannon, but hard to get in. Leo at the back of Wallace's supermarket in Wellington Bridge is a surprisingly good - you don't expect to find great ones in supermarkets - butcher and very obliging re cutting stuff specially of you. To return to topic, nothing in the house for breakfast. Had to raid tin of digestive biscuits + yogurt and a pear. I may go uptown for lunch.

26th September 2009, 07:30 AM	#52
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 543	Breakfast thus far is a pharmaton tablet and a can of red bull, but i have my eyes on a jane russel sausage..... Roast chicken and roast turnip last night with my wife's mixed bean salad, Kidney , haricot and broad beans, chopped gherkins, scallions and cucumber with a bit of fresh dill and a 50/50 mix if creme fraiche and mayonaisse. Followed by lemon curd on melba toast and strawberries.

26th September 2009, 10:36 AM	#53
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,064	breakfast was coffe with cinnamon and raisin bread toasted and fresh hazelnuts, after a lovely walk by the Grand Canal.

26th September 2009, 06:18 PM	#54
fontane77 Registered User Join Date: Aug 2006 Location: D3 Posts: 232	was in chapter one last night - fantastic night..... started with a glass of gruner, she had champagne, nibbled on olives at the bar. Barman described to me how they brought in a 230kg blue fin on thursday - so decided on the bluefin for starter. staff count at this stage was about 7, three had asked my my name before I got to the bar, another two gave me menus and wine lists, another couple behind the bar, and an older waiter who started cracking jokes that were so bad its laughable. Anyways got to the table, ordered a bottle of dolcetto and breads arrived. They were astonishing (i know its only bread but they were pretty special). Starters, I had the seared blue fin which was very nice - would have preferred a couple of nice thick sashimi pieces but it was still good.....herself had the organic egg poached in red wine (which really was something very special). Mains I had the mountain lamb plate, herself the challans duck - my lamb was fine - slow cooked (18 hours?) and very tasty, with some breadcrumbed sweetbreads, a single caramelized carrot (?) and an accompaniment of mashed potatoes (which was horrendous - gluteinous, piped, elasticky muck). Her duck was very special, beautifully cooked with some very very delicious confit - duck reminded me of hong kong - stunning. Shared the mascarpone dessert with raspberrys, very delicious followed by a couple of tasty macchiatos. overall an excellent meal but not as memorable as previous outings. I dont get the service, I know its what people want and what you get in establishments at this level, but its lost on me. our waiter was excellent, very attentive and no bs, but some of the other staff were just too much - but thats just me.... 188 euro before service (which was very reasonable in my book)

26th September 2009, 10:15 PM	#55
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 543	Fontane, take that back about the chapter one mash. when there I used to have to make that 3 times a day, never allowed to carry it over from service, then one day it was a bit lumpy, new rules so...... had to pass it through a drumseive, every time, for anyone who's used a drum seive, 20 kilo's 3 times a day is horrible. Tonights delight was a pizza, i love to overcook them, so the cheese is burnt, new brand in tesco's, very good too, blue box, sloppy guiseppes or something. best ready to eat pizza i've had.

27th September 2009, 07:19 AM	#57
Fishwife Registered User Join Date: Apr 2009 Location: South East Posts: 31	Last night we had chicken with ginger, plums and soy served with sticky rice and roasted veg followed by my mother's apple tart. Using leftovers for easy Sunday lunch!

27th September 2009, 09:18 AM	#58
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Cooked chinese for small dinner party last night. My chicken speciality, flattened, roasted - smoked over lapsang souchong tea and oranges sweet'n'sour pork with my own sauce lots of fresh ginger, chilli and lychees boiled thai fragrant rice pears poached in red wine with cinnamon and star anis home made vanilla & walnut ice cream with maple syrup cheese coffee The Superquinn white Graves I'm raving about on the front page + d'Arenberg Cadenza 2003 (Rhone clone) and Marquis de Caceres Gaudium 1996 - finished the last 1/2 when the others had gone home, lucky me! It was drinking superbly after a couple of hours in the decanter - colour still holding up, big, soft velvety wine.

27th September 2009, 05:12 PM	#60
italian foodie Registered User Join Date: Mar 2007 Location: Limerick Posts: 305	roast chicken legs and roast pots with mushrooms made by the "MIL" followed by nutella pizza. I love this, we tried it in the shop a couple of years back but wasn't recieved very well, people wouldn't even try it