Food Porn Thread

It really was just a collection of dishes, with no plan.

Even the pairings weren’t really paired. Except the muscadet and oysters did feed off each other. A certain salinity got highlighted. Didn’t think it was a particularly good wine, but the pairing worked.

My favorite wine by far was that Veltliner. Worth getting a hold of.

The one from Tenerife was my second favorite, but mostly because of the weirdness that volcanic soil and trade winds provide. A bit like comparing madeira vs port. But I also drink my rums funky, so I’m biased.

Honestly that champagne was really good too. Different enough and well balanced.

From a technical standpoint, I think that South African chenin was actually the “best” wine, but it wasn’t among my favorites.

Going off on a tangent here. My idea of a perfect long weekend away is a pilgrimmage to a great restaurant. Here’s my all-time favourite Top 10… anyone got any suggestions for where next? (Preferably Europe!)

The best restaurants I have ever eaten in are:
Etxebarri (Bilbao)
Mugaritz (San Sebastian)
Akelarre (San Sebastian again)
Casa Julian (Tolosa, still in the Basque country, yes there’s a theme here!)
Ekstedt (the London one)
Casa Mia (Bristol)
The Fat Duck (Bray, UK)
Five Fields (London)
Belcanto (Lisbon)
La Terrazza (Lake Como)
La Solena (Bordeaux)

Yes, I know that’s 11, I couldn’t choose :sweat_smile:

In the US, I really liked Peter Lugar’s in Brooklyn; I’m heading to Seattle later this year so if anyone has any recommendations for there please let me know!

2 Likes

@LoRez i kept thinking about the “filet o fish” and I think a “Japanese style upgraded fast food tour” menu would actually be interesting

Some preliminary ideas

Taco
nori tuile shaped like mini taco filled with toro tartare topped with wasabi crema, green onion, and caviar

Doughnut
Doughnut hole filled with monkfish liver mousse with a plum glaze

“Filet o fish”
Miso glazed cod cheek on 1/2 a mini sourdough English muffin with ramp aoli and micro green salad

“Starbucks refresher” (palate cleanser)
Some sake and fruit based iced cocktail that looks ridiculously bright

“Chipotle”
Teppanyaki wagyu with truffle and onion on bed of salad with rice crisps

“Coco” (the boba chain)
Milk tea sorbet with strawberry and lychee “caviar” and tuile “straw”

That is an incredible list. I am jealous :sweat_smile:

:thinking:

If they’re going to use ramps, they have to use morels. If they use ramps and morels, it has to be with venison backstraps.

That stuff looks pretty neat. I’ve never actually been to a really nice restaurant, so I’d get a kick out of the whole experience.

1 Like

They did! The beef course had a morel stuffed with beef marrow and artichoke heart.

But not this :frowning:

1 Like

Those all sound pretty great.

Wasabi crema might overpower things a bit. But avocado works in both cuisines. I feel like there’s an opportunity to do something with shiso leaf in this here too.

The actual Filet-o-fish also has a half slice of cheese, so there’s another opportunity to do something with.

I think it’s funny how very different people’s Chipotle experience is :slight_smile: Everyone seems to have something they love, and they’re all so incredibly different.

I don’t know if I’ve ever had CoCo. ShareTea, Ding Tea, and Kung Fu Tea are the main chains around here.

That said, for some reason I’ve never made the connection between boba and caviar. So many opportunities here, especially moving into the popping boba world.

Milk tea mochi, alternatively.

1 Like

I was about to mention Belcanto… but it was already on your list. I haven’t been to any others. We’ll be going to Munich and Salzburg in a month or so, so hopefully something good to report.

Had an unexpectedly great meal at a place called Alibi in Porto. Not a multi-course experience, but just amazing food.

Bolhão market in Porto also had some gems. Tinned fish tastings and an excellent port shop.

In Versailles, there was a great Thai place, L’Elephant d’Argent. Thai food but with the French attention to technique.

I wouldn’t go out of my way to make either restaurant a destination, but if you happen to be in Porto or Versailles.

nimblefish, Jeju and Han Oak are my current favorite Portland restaurants.

1 Like

I think wasabi would add some spice the cream should balance out the spice. Avocado mousse or cream + shiso would be great though.

Doing miso flavour was supposed to replicate the “cheese” element, but I think doing salt roast on the fish itself then turning the miso into a cheese like product with some molecular gastronomy would work better

I like this better. Maybe a fruit sorbet stuffed mochi? Would imitate the boba feel while cutting the fat from wagyu

1 Like

We need to do a Tnation foodie meet up at some point

Ah! Now that sounds wonderful! :+1:

Isn’t everyone pretty scattered about ?

Today I learned that crab, lobster, scallops, halibut, snapper, shrimp and some tuna are all acceptable foods on the Rapid Fat Loss diet. High protein, zero carb, nearly zero fat.

And of course salmon for the prescribed omega 3s.

Why would I ever choose chicken breast?

1 Like

We eat fish at least twice a week now. I’ll never return to beef-chicken-pork. Unless our source for terrific fish goes away. Which would devastate me.

They really are pretty boring. Done right, they’re great, but for just straight unadulterated protein source, :sleeping:.

1 Like

It’s the exclusivity factor coupled with ego, and the ability to eat the average monthly income in a couple of bites becomes the experience more so than the food itself.

I’m convinced people at fancy dinner parties would secretly rather be eating a well executed smash burger or some catfish and hush puppies. I’m mildly curious if gold leaf has anabolic properties though. Super Zinc.

:smile:

2 Likes