What Are You Eating?

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Epoisses sorbet in a Grayson fondue with a splash of Dom…

So, Epoisses may be my favorite cheese on the planet…a soft, runny cheese that Napoleon would halt his troops so his favorite wine from Bourgogne and Epoisses cheese would make it to the front…
 
Lunch today at Zaytinya by Jose Andreas…started with babba ghannouge (a fire roasted eggplant purée), hommus ma lahm (with spiced ground lamb) and pastrima (spiced dried cured beef loin)IMG_2357.jpegIMG_2359.jpegIMG_2358.jpeg
 
Brute said:
So, Epoisses may be my favorite cheese on the planet…a soft, runny cheese that Napoleon would halt his troops so his favorite wine from Bourgogne and Epoisses cheese would make it to the front…
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Epoisses is certainly a bitchin' cheese, but it makes the fridge smelled like 3-week-old gym socks used to clean up cat pee.

The taste *almost* makes it worth the aftermath...
Best enjoyed in someone else's home 😅
 
G_Smolt said:
Epoisses is certainly a bitchin' cheese, but it makes the fridge smelled like 3-week-old gym socks used to clean up cat pee.

The taste *almost* makes it worth the aftermath...
Best enjoyed in someone else's home 😅
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It is well worth it…
 
Brute said:
o…this was a savory soufflé of cheese, parsnips and other root vegetables. I’ve eaten some great soufflés in my time, and make a cheese soufflé myself from time to time…this was the most ethereal, light, incredible soufflé I’ve ever put in my mouth…I wish it was twice as big…maybe three times as big
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Nah, I ain't buying it. I think the chefs were thinking, "Let's put some cat shit in a fancy bowl and see how many customers will eat it."
 
Brute said:
18 hour braised beef shin and scallops…Japanese surf & turf…
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There ya' go again Brute. Looks like someone dumped some lawn and yard clippings on your plate. Scallops are great seafood, but "beef shin?" I swear, you're really falling for these erstwhile chefs, whose disdain for customers and fine dining seem to be scraping the bottom of the culinary barrel to discover what food scraps they can conjure up on a pretty plate to see if anyone will actually pay good money to eat it.
 
Salmo_g said:
Nah, I ain't buying it. I think the chefs were thinking, "Let's put some cat shit in a fancy bowl and see how many customers will eat it."
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Salmo_g said:
There ya' go again Brute. Looks like someone dumped some lawn and yard clippings on your plate. Scallops are great seafood, but "beef shin?" I swear, you're really falling for these erstwhile chefs, whose disdain for customers and fine dining seem to be scraping the bottom of the culinary barrel to discover what food scraps they can conjure up on a pretty plate to see if anyone will actually pay good money to eat it.
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Are you on your porch again yelling at the kids to get off your lawn?...

Sorry to disappoint your curmudgeonly palate...but the food was absolutely outstandingly delicious...
 
Salmo_g said:
There ya' go again Brute. Looks like someone dumped some lawn and yard clippings on your plate. Scallops are great seafood, but "beef shin?" I swear, you're really falling for these erstwhile chefs, whose disdain for customers and fine dining seem to be scraping the bottom of the culinary barrel to discover what food scraps they can conjure up on a pretty plate to see if anyone will actually pay good money to eat it.
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Shin is just tongue-in-cheek (BTW beef tongue and cheek are both delicious) for shank. Why would muscle from the lower leg be so inferior to muscle from the upper leg? Come'on Steve, expand the mind and palate. 😀
 
Brute said:
Are you on your porch again yelling at the kids to get off your lawn?...

Sorry to disappoint your curmudgeonly palate...but the food was absolutely outstandingly delicious...
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I don't yell at the kids. They're just being kids. My palate is more main street than curmudgeonly. I have a fair vocabulary, and except for some chemical compound names and words in Polish, I expect to be able to pronounce most words I encounter, and certainly anything I'm about to eat. I do enjoy your food posts, and I find them interesting, entertaining, and remarkable. So I remark in the way that seems most appropriate from my place in the cheap seats. Some of the foods you post are so exotic that I would only try a taste after the "taste tester" sampled it first.

BTW, I had fresh Columbia River spring Chinook salmon for dinner the last two nights. A friend gifted me some fresh salmon he just caught Friday. In MNSHO, Columbia springer is the world's best salmon, and through much experience I make the world's best, melt in your mouth delicious, BBQ salmon. So I'm not a complete stranger to fine dining.
 
You tell 'em Salmo...
😁
I just had a meatloaf sandwich for breakfast. Well not really breakfast, perhaps brunch, been at it since 6:30 today. It was quite good, well seasoned with carmelized onions baked right in. Mayo, mustard and toasted Daves bread, little bit of cheese and some estate grown greens.
All in all it was the (best/only) breakfast/brunch I had so far today. I intend to have another one tomorrow it was so good.
🙂
 
Gary Knowels said:
Shin is just tongue-in-cheek (BTW beef tongue and cheek are both delicious) for shank. Why would muscle from the lower leg be so inferior to muscle from the upper leg? Come'on Steve, expand the mind and palate. 😀
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Damn! My Thesaurus doesn't list shin as an alternate for beef shank. As to the question, I don't know for sure, but what first comes to mind is the relative percentages of slow-twitch to fast-twitch muscle fiber and amount of tendon and connective tissue. And neither are as tender as back strap loin for reasons along those lines.

And I'll have you know that I'm actively working on expanding my palate. Why I even finally started eating broccoli a short 20 years ago. (Background: when I was a kid, there were very, very few fresh vegetables available during winter. The wagon trains couldn't transport them up here from the Imperial Valley before they spoiled, so it was canned veggies all winter, except for potatoes and some horrid root vegetables.)
 
Salmo_g said:
Damn! My Thesaurus doesn't list shin as an alternate for beef shank. As to the question, I don't know for sure, but what first comes to mind is the relative percentages of slow-twitch to fast-twitch muscle fiber and amount of tendon and connective tissue. And neither are as tender as back strap loin for reasons along those lines.

And I'll have you know that I'm actively working on expanding my palate. Why I even finally started eating broccoli a short 20 years ago. (Background: when I was a kid, there were very, very few fresh vegetables available during winter. The wagon trains couldn't transport them up here from the Imperial Valley before they spoiled, so it was canned veggies all winter, except for potatoes and some horrid root vegetables.)
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Well, you know what epoisses smells and tastes like…

I promise not to post any more exotic or gourmet foods in the future…
 
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