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Best Thing You've Eaten [Lately]

Best Thing You've Eaten [Lately]
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  • Post #2371 - September 2nd, 2017, 5:23 pm
    Post #2371 - September 2nd, 2017, 5:23 pm Post #2371 - September 2nd, 2017, 5:23 pm
    A "brunch-ish" special at Monteverde . . .

    Image
    Scrambled Egg Fonduta | uber cheesy scrambles, zucchini, tomato bruschetta

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #2372 - September 11th, 2017, 10:45 pm
    Post #2372 - September 11th, 2017, 10:45 pm Post #2372 - September 11th, 2017, 10:45 pm
    Skate wing at Local Option (1102 W. Webster). YMMV, but sometimes toasty sea-chicken basted in half a pound of Plugra is exactly what the soul needs. With potatoes, citrus, spinach and giant capers, much better than a $15 plate needs to be at a beer bar.
  • Post #2373 - September 12th, 2017, 1:12 pm
    Post #2373 - September 12th, 2017, 1:12 pm Post #2373 - September 12th, 2017, 1:12 pm
    Santander wrote:Skate wing at Local Option (1102 W. Webster). YMMV, but sometimes toasty sea-chicken basted in half a pound of Plugra is exactly what the soul needs. With potatoes, citrus, spinach and giant capers, much better than a $15 plate needs to be at a beer bar.

    Sounds excellent. I love good skate wing!

    I'm working on leftovers of Elote Fried Rice, a recipe created by Louisa Chu. It was delicious last night, and just as good cold today.
    -Mary
  • Post #2374 - September 13th, 2017, 10:47 pm
    Post #2374 - September 13th, 2017, 10:47 pm Post #2374 - September 13th, 2017, 10:47 pm
    A fried pickle sampler at the Minnesota state fair was everything I wanted out of fried pickles. Pickles are a food I've really come around to in 2017, haha.

    Classic pickles
    Old bay seasoned
    Cream cheese middle

    I also was hoping the Pronto Pup (corn dog) would be next level, but it was just a corn dog cooked to order.

    This is probably blasphemous, and forgive me, Minnesota, but Sweet Martha's cookies (sold by the bucket) were just solid chocolate chip cookies. Good warm or cold. But I'd never wait 30+ minutes for em again.
  • Post #2375 - September 23rd, 2017, 1:40 pm
    Post #2375 - September 23rd, 2017, 1:40 pm Post #2375 - September 23rd, 2017, 1:40 pm
    Eggs Ranchero Bowl @ Lady Gregory in A'ville:
    Scrambled eggs, potatoes, cheddar cheese, roasted tomatoes, caramelized onions, Cherrywood smoked bacon, Ranchero salsa, sour cream. It was very satisfying and the leftovers will be breakfast tomorrow with the addition of a couple of eggs.
  • Post #2376 - September 23rd, 2017, 10:14 pm
    Post #2376 - September 23rd, 2017, 10:14 pm Post #2376 - September 23rd, 2017, 10:14 pm
    Fried hen of the woods mushrooms from GNR Captain Porky's. Earthy, chewy, crispy, delightful. They'll only be available for a few weeks.

    They serve them with a rather insipid ranch dressing which I'd suggest you skip (a little horseradish would help), but don't miss these fun fungi.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #2377 - September 25th, 2017, 9:36 am
    Post #2377 - September 25th, 2017, 9:36 am Post #2377 - September 25th, 2017, 9:36 am
    A bit out of the way, but I recently had what I consider the single-best dish of my life at Seizan in Tokyo: roasted abalone, Hokkaido uni, and rice served in a boiling abalone liver sauce.

    I've not yet processed any photos from that trip, but here's another person's picture of the dish I had:

    https://www.instagram.com/p/BA6pW7nrIhx ... ers_seizan

    That abalone and uni dish alone was justification for the cost of the meal.
  • Post #2378 - September 26th, 2017, 12:49 pm
    Post #2378 - September 26th, 2017, 12:49 pm Post #2378 - September 26th, 2017, 12:49 pm
    Best thing I've eaten lately is what I'm eating right now and plan to eat every chance I get before I have to say goodbye to this summer once and for all: homemade insalata caprese. A few days ago I got tomatoes and basil, both locally grown, and BelGioioso fresh mozzarella on sale, all at Jewel, and have been eating a caprese salad about every 12 hours ever since (while the basil lasts). I know that in a few months I will be pining for fresh tomatos for a caprese salad and will still have months more to wait.

    No balsamic vinegar for my caprese, btw, just salt, pepper, and olive oil.

    I've also discovered that a couple large leaves of basil added to a BLT (in place of or in addition to lettuce) really bumps up the flavor of the sandwich. So I recommend that: a BLT caprese.

    Now it occurs to me I could be adding crumbled bacon to my caprese salad. I could be making panzanella caprese. Excuse me, I have to get back to the kitchen.
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #2379 - September 26th, 2017, 1:27 pm
    Post #2379 - September 26th, 2017, 1:27 pm Post #2379 - September 26th, 2017, 1:27 pm
    ronnie_suburban wrote:A "brunch-ish" special at Monteverde . . .

    Image
    Scrambled Egg Fonduta | uber cheesy scrambles, zucchini, tomato bruschetta

    =R=

    That looks reeee-dick-ulous!

    Wow! Oh Wow!
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #2380 - September 29th, 2017, 2:04 pm
    Post #2380 - September 29th, 2017, 2:04 pm Post #2380 - September 29th, 2017, 2:04 pm
    I am on a roll lately! Took a somewhat long walk at lunch today to go to the Lincoln Ave Half Acre taproom and the chicken shwarma burrito, but in bowl form. Any of their burritos can be served in a bowl. It came with slices of red pepper, red onion, chunks of tomato with a nice garlicky vinaigrette, a smear of hummus and topped with tzatziki. The chicken was seasoned cubes of chicken breast. That was probably the leasr flavorful part of the bowl, but it didn't matter with the other terrific things that came with it.

    It came with a side, I chose the crispy red potatoes with chimichurri which was also really good.
  • Post #2381 - October 1st, 2017, 9:22 am
    Post #2381 - October 1st, 2017, 9:22 am Post #2381 - October 1st, 2017, 9:22 am
    knitgirl wrote:I am on a roll lately! Took a somewhat long walk at lunch today to go to the Lincoln Ave Half Acre taproom and the chicken shwarma burrito, but in bowl form. Any of their burritos can be served in a bowl. It came with slices of red pepper, red onion, chunks of tomato with a nice garlicky vinaigrette, a smear of hummus and topped with tzatziki. The chicken was seasoned cubes of chicken breast. That was probably the leasr flavorful part of the bowl, but it didn't matter with the other terrific things that came with it.

    It came with a side, I chose the crispy red potatoes with chimichurri which was also really good.

    I'm so happy that's back on the menu. They just nail the flavors in that burrito.

    Made my first ever trip to Mitsuwa yesterday. Probably won't go at noon on a Saturday again, but the shrimp tempura from Hannosuke made it worthwhile. So good.
  • Post #2382 - November 15th, 2017, 8:26 am
    Post #2382 - November 15th, 2017, 8:26 am Post #2382 - November 15th, 2017, 8:26 am
    Two bites from Gaetano's Wine Dinner held on November 14th at his eponymous Forest Park restaurant:

    Carne Salata con Speck, tartara di salmone e zabaglione di pecorino--translated--Beef Roll stuffed with speck topped with salmon tartare dressed with preserved lemon and capers with an olive tapenade and drizzled with soy lime and served with a pecorino cheese sabayon. The best thing I've eaten this decade! An explosion of flavors that I would eat every day if I could.

    Shishito e polpetta di fagiano con tartara di tonna salsa aioli tonnata ai capperi fritti --translated--Shishito pepper marmalade and pheasant roll in crispy pasta topped with fresh tuna tartare and drizzled with tuna caper sauce. The second best thing I've eaten this decade! A mix of shishito and ancient peppers cooked down over four hours with brown sugar mixed with delicate pheasant in an egg roll style pasta. A perfect balance of sweet, savory and acid.

    How does this man think of these things?
  • Post #2383 - November 17th, 2017, 10:29 am
    Post #2383 - November 17th, 2017, 10:29 am Post #2383 - November 17th, 2017, 10:29 am
    Pumpkin muffin from Hot Chocolate Bakery at Revival Food Hall. Great texture and spicing with the added bonus of a cream cheese center.
    -Mary

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