It's nice to be bought dinner by friends whose company we enjoy, but even better to know that they too want to spend time with us, as we are inclined to look forward to sitting down with them. Took an early slot for dinner, leaving us plenty of time to adjourn for beers and more talking. Dunno how it is that we have so much to chat about, but yes, these friends do the most intelligent conversations that are sorely lacking in certain circles nowadays.
Nobody wanted anything posh. A casual night out with not-too-experimental food was best. Popped into Carvers & Co. Wasn't paying attention to the meats, but thank goodness we went on a night where the beef wasn't wagyu on the platter ordered. The man and I really can't stand the fats in wagyu. That evening held chicken and pork. Mainly gobbled up by the friends. "Decent meats", they said. Nicely marinated and roasted. They were happy campers. I ate all the caramelized onions and potatoes. Hurhurhur.
The one dish I was curious about was the anchovy pasta topped with a 63dC egg. Only because I know the chef-owner had done a stint in Damian D'Silva's kitchen. But from the photos floating around IG and all, I knew it was not a reproduction. It was a very different interpretation. Happy to have tasted this wet version. But I didn't love it. I'm looking for a specific version that's heavier on the anchovies, drier and spicer. And Carvers & Co's wet but decent-enough version isn't that. Tough to find it at eateries. It's not difficult to re-create this at home. I'm just lazy. If we could convince J & L to whip up a spicy dry version in their kitchen and let us crash dinner... *super wide grin
Thanks for getting dinner J & L! Hanging out with you guys is always awesome.
Nobody wanted anything posh. A casual night out with not-too-experimental food was best. Popped into Carvers & Co. Wasn't paying attention to the meats, but thank goodness we went on a night where the beef wasn't wagyu on the platter ordered. The man and I really can't stand the fats in wagyu. That evening held chicken and pork. Mainly gobbled up by the friends. "Decent meats", they said. Nicely marinated and roasted. They were happy campers. I ate all the caramelized onions and potatoes. Hurhurhur.
The one dish I was curious about was the anchovy pasta topped with a 63dC egg. Only because I know the chef-owner had done a stint in Damian D'Silva's kitchen. But from the photos floating around IG and all, I knew it was not a reproduction. It was a very different interpretation. Happy to have tasted this wet version. But I didn't love it. I'm looking for a specific version that's heavier on the anchovies, drier and spicer. And Carvers & Co's wet but decent-enough version isn't that. Tough to find it at eateries. It's not difficult to re-create this at home. I'm just lazy. If we could convince J & L to whip up a spicy dry version in their kitchen and let us crash dinner... *super wide grin
Thanks for getting dinner J & L! Hanging out with you guys is always awesome.
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| That 'Full Nelson' from Tiny Rebel was drunk elsewhere. Carvers & Co isn't a beer joint. Hop next door or down the road for better choices. |
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