Best dish you have had in the last 30 days?

[Cigar Surgeon]

Got back from Montreal last week, had a hell of a good food experience there.

 

[Wookie]

Poulet Marengo braise sauce repurposed as an agrodolce for a carb-free salmon dish. I still gained a f—g pound off it. 

[Redgoldband]

Fogo de Chão for lunch with the missus. One of the best crab cakes I’ve had west of the Mississippi. Delectable pork belly with honey. Excellent caipirinhas.

Sent from my iPhone using Tapatalk

[LaoFan]

Sesame Oil Chicken | Gochujang Cream Sauce | Crisp Halloumi

[JohnS]

Time for a coffee and pastries at Musee d'Orsay, Paris.

[LLC]

On 10/28/2025 at 5:16 PM, JohnS said:

Time for a coffee and pastries at Musee d'Orsay, Paris.

Look’s great 👍

[JohnS]

[BG318]

Southern Thai food in Philly. I have never been to Thailand but am willing to relocate. Kalaya has received many accolades, and while there were many standouts the meal in it's entirety was the best in the past 30 days.

[LaoFan]

Phở gà.

 

Was forced upon me by my '2-legged animals only' mom in town.

 

I knew we'd be missing the gelatinous mouthfeel so I added an extra KG of feet, wings, and heads 😂 

 

Upped the spice and toasted them to the edge - especially star anise and coriander seeds.

 

Charred the hell out of the ginger and onions too.

 

If I want Phở, I'm still going beef, but it turned out solid. You can tell from the finished bowl how much fat I managed to extract into the broth.

 

 

 

 

 

 

[Greenhorn2]

A few of the delicious meals I had in St. Maarten. The oxtail was fall of the bone good. Uncle Richard at Gutside cooks up some mean Creole chicken and ribs. But that red snapper with the creole sauce on the side in a little hole in the wall restaurant? Good Lord, that topped the cake!

[LaoFan]

Anyone from Toronto knows the Greek presence on the Danforth. 

Our household spot was Astoria (lookin' back it wasn't as fancy as I thought it was). It's gone downhill in recent visits, but the tzatziki is as free of moisture as anywhere outside Greece. 

You will be able to kill vampires the next morning.

Took some tips from @BigGuns on this tzatziki - was delicious, but still a bit wet.. gotta squeeze those cukes like they owe me money next time. Chicken pieces were way too small for proper souvlaki — I basically made ‘Greek Yakitori’ — but that’s what happens when you decide to cook at 7:32pm...

 

 

[BigGuns]

On 12/2/2025 at 11:01 PM, LaoFan said:

Anyone from Toronto knows the Greek presence on the Danforth. 

Our household spot was Astoria (lookin' back it wasn't as fancy as I thought it was). It's gone downhill in recent visits, but the tzatziki is as free of moisture as anywhere outside Greece. 

You will be able to kill vampires the next morning.

Took some tips from @BigGuns on this tzatziki - was delicious, but still a bit wet.. gotta squeeze those cukes like they owe me money next time. Chicken pieces were way too small for proper souvlaki — I basically made ‘Greek Yakitori’ — but that’s what happens when you decide to cook at 7:32pm...

 

 

Looks bomb!  Yeah, grab some cheese cloth and strangle those cucumbers until your hands hurt...when your chicken (or pork) is smaller than you'd like, I've found that squeezing them together and making each stick a bit more dense helps with minimizing drying them out.  Kali orexi!