What's the best thing you've made lately?

[Jenise]

Thanks for the good wishes, Dave and Janise.

I -did- make a lot of extra Tataki because I knew everyone would want to taste it. It is especially nice because of the dressing which is a kind of home made Ponzu sauce, with fresh lime juice, soy, olive oil, ginger, and shallots...

Sounds incredible. Wolf's a great cook. I actually got to know him when he cooked at Ma Maison, before he opened his own places--and it was so exclusive, so sought after, the phone number wasn't even listed. I somehow got the number, and though just a punky teenager, I had a drivers license and some savings, and I went there to discover the food that I presumed would open up a whole new world to me. And indeed it did.

...and definitely texturally enhanced by the glycerine texture of the sauce as came from the veal...

I lust for "unctuous."

My brother and I bagged 5 deer this season. Last night it was venison tenderloin served atop carrots, dandelion greens, and fig chutney. Side dish of Dutch creamer potatoes, Brussels sprouts, and sweet onions, all glazed with balsamic vinegar.

rwj

My brother and I bagged 5 deer this season. Last night it was venison tenderloin served atop carrots, dandelion greens, and fig chutney. Side dish of Dutch creamer potatoes, Brussels sprouts, and sweet onions, all glazed with balsamic vinegar.

rwj

Robert...that sounds beyond amazing! I am very jealous!

Thanks, Maria. Click on my blog link and you can see the pics.

rwj

Thanks, Maria. Click on my blog link and you can see the pics.

rwj

OK, now I am totally drooling! I love that you hunted your own meat. Someday...
And I love Dandelion greens (very, very, underrated...don't know why people try and eradicate this weed when it is so gosh darn yummy). Great report Robert. TFS!

The day after Christmas I did a Leftover Lobster Bisque. The soup was made with nearly all leftovers from Christmas day.

Prithee, how can you have left over lobster?

Prithee, how can you have left over lobster?

LOL Larry...On Christmas, I steam the Lobsters and serve the tail and claws (deshelled) to the family. I save the poaching liquid, the shells and use meat from the body and the small claws for the bisque. I will also chop any leftover shrimp from our shrimp cocktail and add to the soup.

Pear Sorbet with Royal Riveria pears from Harry & David. Yum!

Pear Sorbet with Royal Riveria pears from Harry & David. Yum!

Sounds wonderful! Welcome to FLDG, Katie.

Garlic soup as my contribution for a New Year's eve party that had a Mediterranean food theme. So good, many people had seconds.

Pot stickers, with wrappers made from scratch.

-Paul W.

A Chinese 5-spice sweet potato purée.

Thanks, Maria. Click on my blog link and you can see the pics.

rwj

I love that you hunted your own meat.

I have just finished a year of not eating any meat unless I have bagged it myself. Now starts year #2. I have found it very gratifying.

rwj

A Chinese 5-spice sweet potato purée.

Ooh, that sounds like the perfect sweet potato seasoning, Dave.

[quote="Robert J]
I have just finished a year of not eating any meat unless I have bagged it myself. Now starts year #2. I have found it very gratifying.

rwj[/quote]

Done any chicken rustling?

[David M. Bueker]

Made some onion soup for New Year's Eve, and also some chocolate truffles over the weekend.

[Jenise]

Pot stickers, with wrappers made from scratch.

-Paul W.

Cool! How hard are they to make/roll out yourself? Would think it hard to get them so thin, or did you use a pasta machine?

Jenise,

I posted the recipe, including instructions for making the pot sticker wrappers from scratch, last week.

The wrappers are actually easy to make. I'm pastry-challenged, so if I can make them, anyone can.

-Paul W.

[Jenise]

Jenise,

I posted the recipe, including instructions for making the pot sticker wrappers from scratch, last week.

The wrappers are actually easy to make. I'm pastry-challenged, so if I can make them, anyone can.

-Paul W.

How did I miss that? I'll go look, thanks.

Using leftovers, I made a Tex-Mex dish for breakfast yesterday. Essentially it's scrambled eggs with cut-up crisped corn tortillas mixed in, some chorizo added, salsa and shredded cheese. Easy and tasty.

[Jenise]

Using leftovers, I made a Tex-Mex dish for breakfast yesterday. Essentially it's scrambled eggs with cut-up crisped corn tortillas mixed in, some chorizo added, salsa and shredded cheese. Easy and tasty.

Kudos! Bob would love that. Corn tortillas have a lot of potential as an ingredient, but few people use them.

Last night I made a chicken lime soup that used crisped corn tortilla strips--yum!

When I went to pick up a lime earlier in the day, I asked the clerk if they were out of them because I didn't see any. Well, no wonder. They were round ones, as big as oranges and not particularly green. I had thought they were some kind of orange or something and passed over them. Just one half of a lime yielded 1/4 cup of juice.