What did you eat last night for dinner?

[mordecai]



I don't need some damned guidebook, I just do whatever you and your wife tell me I should do whenever I go somewhere.

That reminds me, Matt, have you guys tried the chicken skin? I was curious what that was like

 

[CouttsClient]



That Jose Andres restaurant is supposed to be good. The famous one with all the gastro ****. Can't remember the name.

Minibar at Cafe Atlantico?

 

[foodguy]

i've only had good experiences at jose's places. i've also heard really good things about a friend's restaurant, called "Central" (you have to say it with a french accent). haven't been back to dc since it opened, so i haven't eaten there yet.

 

[Manton]

Central is awesome. Love it. Citronelle is still best in DC, IMO.

 

[mgm9128]



MGM, do female guests at your dinners smirk or laugh about the phallic platings? You really need to give it a rest.

The females I have cooked for are either vegetarians or only eat fish. So there aren't a lot of bones to work with on the plate, unfortunately.

This originates, so far as I know, from a Keller plating of a rib lamb chop in TFL, a much smaller cut of meat. The Keller plate looks nice and both m&m and I have made and I like it. At L'Ecole, we also do a duck leg standing up like that, but again, a much smaller piece of protein.
However, the same principle does not really work with something so large. For instance, I had lamb shank recently at one of Keller's Bouchons and it was lying on its side.

I think it looks nice standing, and I only lay down shanks when they can't stand upright. It really depends on the shank. Whether it is from the front or back, and the distribution of meat that will cause it to tip if you try standing it. When I find shanks that stand, I like to stand them. As was the case here.

I've done practically the same dish (onions except cauliflower) sitting. But that is only because I was unable to get it to stand (ha ha).

I think it makes more of an impact in the upright position, phallic innuendo or not.

 

[foodguy]



Central is awesome. Love it. Citronelle is still best in DC, IMO.

yeah, i've had some of my best-ever meals there. guy is really underappreciated, i think.

 

[itsstillmatt]



That reminds me, Matt, have you guys tried the chicken skin? I was curious what that was like

At the chicken place? yeah. i prefer the butts to the skin, but the skin is good.

 

[mordecai]

Anyone want to proofread my thesis?

 

[mgm9128]

That would be a great title and cover art for a cookbook, though.

 

[the shah]

That Jose Andres restaurant is supposed to be good. The famous one with all the gastro ****. Can't remember the name.

Central is awesome. Love it. Citronelle is still best in DC, IMO.

Central is awesome. Love it. Citronelle is still best in DC, IMO.

yeah, i've had some of my best-ever meals there. guy is really underappreciated, i think.

excellent, knew i could count more on this thread !

 

[DC101]

a lot of bourgeois cooking from guys that think they're the **** on this thread.

 

[indesertum]

who are you again?

 

[mordecai]



who are you again?

The proletariat I presume.

 

[Fuuma]



Just don't get the pigs ears. Thanks Matt, you ass.

People that dislike pigs ears are not my kind of people, WTF!

 

[Fuuma]



The proletariat I presume.

He'd know about cooking Bourgeois, then.