Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
What is/was for dinner?
- Thread starter Gutwrench
- Start date
- Sort by reaction score
A light - and tasty - repast, of scrambled eggs, (free range, organic) with lightly toasted sourdough bread.
Earlier this week, I treated myself to my own, homemade, Pasta Carbonara (diced Guanciale, grated - by me - Pecorino Romano, organic, free range, egg yolks, pasta, and several ladles of the starchy pasta cooking liquid); very tasty.
Gazpacho! I love tomato season.
Also had some grilled Italian sausages and homemade dilled refrigerator-pickled green beans:
Also had some grilled Italian sausages and homemade dilled refrigerator-pickled green beans:
Went to a nice restaurant in Chamonix, fromage d’Arly with charcuterie and an omelette Norvégienne, although I always wondered why you guys call it Baked Alaska.
In 2011 I bought a kamado-style grill/oven, and also discovered the pizzamaking.com forum, and I went totally bananas on pizzamaking, could cook NY-style at 700º, Margherita style at 900º, taking notes, experimenting with hydration levels, 6 to 8 pizzas a week! Then, after a year and a half, I burned out. Haven't made a pie since, and only have been to a pizza place a couple times for office parties, etc. Just total burnout.
Well, this week I decided to try one, see if a decade's break cleared my burnout:
Cake flour, 68% hydration, olive oil in the dough, two-day in-frig rise/ferment, Boar's Head pepperoni, low-moisture Mozz, Parmesan Reggiano, and garden basil.
Bleh. I ate about half of it; still in burn-out mode. Have three more doughballs in the frig, guess I'll be baking some bread or something tomorrow. I'll give it another ten years. 😕
Well, this week I decided to try one, see if a decade's break cleared my burnout:
Cake flour, 68% hydration, olive oil in the dough, two-day in-frig rise/ferment, Boar's Head pepperoni, low-moisture Mozz, Parmesan Reggiano, and garden basil.
Bleh. I ate about half of it; still in burn-out mode. Have three more doughballs in the frig, guess I'll be baking some bread or something tomorrow. I'll give it another ten years. 😕
Wow that is terrible, pizza burnout very scary, pack that oven up and send it down to me so I can try to burnout
Pizza looks amazing so at least you still got the chops.
Pan seared Salmon
That sounds like a good goal for retirement: getting burned out on pizza and sailing.
Oh my!!! I'll take the other half! That looks amazing!
That sounds like a good goal for retirement: getting burned out on pizza and sailing.
Pan seared salmon and about half cup fluffy rice.
In South of France at the moment. Needed some snacks to take on the boat so I made a sandwich.
Fresh bread from the boulangerie, Brie, prosciutto, salami, heirloom tomatoes, rocket spring mix, balsamic vinegar, olive oil, and a dash of honey.
Fresh bread from the boulangerie, Brie, prosciutto, salami, heirloom tomatoes, rocket spring mix, balsamic vinegar, olive oil, and a dash of honey.
That looks absolutely delicious.In South of France at the moment. Needed some snacks to take on the boat so I made a sandwich.
Fresh bread from the boulangerie, Brie, prosciutto, salami, heirloom tomatoes, rocket spring mix, balsamic vinegar, olive oil, and a dash of honey.
My kind of sandwich.
Gorgeous.
Do enjoy.
Dayam, who needs a boat at that point?In South of France at the moment. Needed some snacks to take on the boat so I made a sandwich.
Fresh bread from the boulangerie, Brie, prosciutto, salami, heirloom tomatoes, rocket spring mix, balsamic vinegar, olive oil, and a dash of honey.
This evening, I dined on: Roasted Mediterranean vegetables, (courgette/zucchini, aubergine/eggplant, peppers, tomatoes, onions, mushrooms), steamed chard, fresh tomatoes that have met - and become well acquainted with, that great golden globe in the sky, in other words, the sun, - drizzled in olive oil, grilled chicken, and a basket of fresh bread.
Last edited:
Couldn't decide between the Bouillabaisse, and the squid ink risotto, so I ordered both.
What - pray tell - is the difference between "an omelette Norvégienne" and an ordinary omelette?
While squid ink risotto is a delightful delicacy (and one that I remain more than partial to), if faced with that particular choice, for me, there would be no contest:Couldn't decide between the Bouillabaisse, and the squid ink risotto, so I ordered both.
Bouillabaisse each and every time.
Yum.
That looks absolutely divine.
Do enjoy.
It’s rhum-raisin ice-cream, stiff white eggs / meringue and flambée with Grand Marnier.
Wow.
Thank you.
Now, that is something that I had never heard of, let alone ever encountered before.
In the US the concoction of an "omelette Norvegienne" is called "Baked Alaska," although I am not sure just why. Certainly this particularly delicious and fancy dessert has nothing to do with the usual eggy omelets [or variant spelling] omelettes the way we usually think of them!
Ah.
Now, I have heard of the dish known as "Baked Alaska", but the reference to an "omelette Norvegienne" left me completely baffled, as I had never heard of it until it was kindly explained to me, here.