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What's On Your Plate???

Inkkoonce

If it bleeds, we can cook it
Premium Member
Lifetime Member
7,401
1,993
Sarpsborg, Norway
Microwave Christmas dinner. The joys of being singlešŸ¤£
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GRFMotorsports

is an Oakley whore
Premium Member
14,682
2,973
Nixa, Mo
Some people spend years refining their palates and delight in finding new tastes and flavour combinations. Others find comfort in sticking with what they know. Both are fine but I treat food as a bit of a hobby now and as I get older want to collect experiences as much as I do things. I prefer my way, itā€™s just a lot more expensive!
Some of us like to do both. Enjoy the classics and dabble in the new hoping to find a new classic.
 

the_owl

hard to kidnap
8,141
1,923
U.S.
Some people spend years refining their palates and delight in finding new tastes and flavour combinations. Others find comfort in sticking with what they know. Both are fine but I treat food as a bit of a hobby now and as I get older want to collect experiences as much as I do things. I prefer my way, itā€™s just a lot more expensive!
I aint bagging on it. Just not my dinner choice.
 

Carrera1963

Lover of Juliet
Premium Member
13,740
2,993
UK
My last evening meal in Nuremberg was at 2* etz, with a really strong theme so preserving foods as well as using as much of them as possible. As a result the evening starts with a brief tour of some of their facilities, where theyā€™re making their own fish sauce and soy, pickling and preserving, fermenting etc. I was sat at the pass so it was interesting to see dishes being prepared. The big problem was just how long it took - 13 courses, but spread out over 5 hours! Itā€™s just too long and I did flag a few times.

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Carrera1963

Lover of Juliet
Premium Member
13,740
2,993
UK
Obviously just a selection, there arenā€™t 13 courses pictured!

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This was one of the accompanying drinks rather than a course in itself - essence of tomato with rocoto chilli. A clear liquid, tinged slightly with colour but tasting so strongly of tomato, itā€™s quite clever. A Japanese kaiseki restaurant I used to go to in New York (Sugiyama) used to do something similar before it sadly closed.

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This negroni-alike was made from the essences of various flowers and was delicious - recommended to try at various dilutions as the ice melts, just like you would a negroni, I drank far too much of it early on!
 

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