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Waterside Food - Better Than Ever


Keith1010
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7 hours ago, Keith1010 said:

If you  care to know why, I suggest you  write to CC.  😀

 

And since  you decided to quote me,  let me be perfectly clear for the second time, I didn't report one single post on this thread.   

 

 

While  we are being perfectly clear  since you find it amusing 😁

I DID NOT quote you  🙄  

 

 

I am enjoying your  food photos

Have a good day

 

 

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1 hour ago, Keith1010 said:

Two more superb items from Waterside Menu last evening.

 

First was Grouper with a unique presentation.  Very flavorful.  Second was a seafood appetizer.  Absolutely delicious with a creative presentation.

 

 

1545318814_IMG_9587(1).thumb.jpeg.8a546a740d438f4177e9190c63d0337e.jpeg

 

508792280_IMG_95852(1).thumb.jpeg.bdc58095d9be5aa327c5a22b6cfa0c64.jpeg

 

 

Keith

 

 

Please tell me what that brown  lacy thing is. Edible? cheese, cracker? I agree it's unique. Not sure I like trying to find the server to know whether I should eat it, wear it (mantilla?), or crush it in my napkin. 🙂

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19 hours ago, Mahogany said:

Please tell me what that brown  lacy thing is. Edible? cheese, cracker? I agree it's unique. Not sure I like trying to find the server to know whether I should eat it, wear it (mantilla?), or crush it in my napkin. 🙂

Definitely edible or it better be since I ate it.  


Not sure what it was.  A little crispy.   Not cheese.

 

Keith

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5 minutes ago, Mahogany said:

Please tell me what that brown  lacy thing is. Edible? cheese, cracker? I agree it's unique. Not sure I like trying to find the server to know whether I should eat it, wear it (mantilla?), or crush it in my napkin. 🙂

Looks like a superb 3 star Michelin food. Ive been to Vienna last year and got to some fancy place the name of which I cannot remember. It was a 2* Michelin. I payed 100 euros for lunch with wine. And the dishes and the plates looked alike. It was all tasty n stuff and they also brought me food between courses

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20 hours ago, Mahogany said:

Please tell me what that brown  lacy thing is. Edible? cheese, cracker? I agree it's unique. Not sure I like trying to find the server to know whether I should eat it, wear it (mantilla?), or crush it in my napkin. 🙂

I went back to the menu and it is squid ink pearl cous cous in a different form than I would have imagined.

 

Keith

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39 minutes ago, skybluewaters said:

Let's not forget our friend, Beef Wellington.

Difficult dilemma on BTO night, this or lobster...

 

...Or both!  I don't usually do this, but when the mood has struck, I'll admit I've had them just add the lobster tail or crab legs (depending on the year/menu) as a protein-only (no sides) to be served as a surf and turf.  <Oink!>  :classic_ninja::classic_blush:

 

Vince

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11 hours ago, Keith1010 said:

I went back to the menu and it is squid ink pearl cous cous in a different form than I would have imagined.

 

Keith

 

Quite a common culinary technique these days is to spread 'things' thinly on silicon baking sheets that usually have a pattern on them, bake them so they dry/set and then use the finished item to garnish or as accompaniments on dishes however, such techniques were before my time at hotel school !!!....  You need to watch more Food Network or Celebrity Chef TV shows!!!! 😃😃

 

Anne...

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A couple of terrific entrees from Waterside last evening.  Very tasty and also came to the table hot.

 

Broiled SeaBass from Modern Cuisine with a Corn Puree.

 

IMG_9617.thumb.jpeg.c118b833f8a396f6ba16deaccdd591db.jpeg

 

Sautéed Tiger Prawns from the Crystal Classic Menu.

 

IMG_9618.thumb.jpeg.c420d754af6b4800e077cf505c052517.jpeg

 

Two terrific entrees.

 

Keith

 

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