That's a good idea. Next time, I'll try that; if it doesn't work, I'll try requesting it blue. Generally, since hotels, for whatever reason, prefer filets for room service steak & eggs, being undercooked isn't an issue, as it would be with a ribeye that simply has to be within that small window of "true" medium rare.

PS - So tired of overcooked filets resembling hockey pucks.

There are plenty of shite slices in NYC...the costco one may be distinguishable based solely on the cheese. To wit, there was a pizza place in Lexington, Kentucky that used cheddar.

I've had much better luck with deep dish in Chicago, possibly because it's not on every other corner (thus diluting the quality with quantity, e.g. 99¢ "fresh NY slice," or any of those Little Italy-branded pizzerias).

And no I'm not here to debate the two, because they're horses of a different color. Just give me a Pepe's from New Haven if we're playing favorites.

Blaze pizza, stonestown sf
pepperoni / sausage with ricotta / mozzarella


https://cimg8.ibsrv.net/gimg/www.fly...4f280918f.jpeg


a rib-eye can’t be under medium rare? I was unaware although I’m lover of medium rare and not rare.

It can be, of course, and probably would be better for the cheaper cuts such as the ones you find at, say, Safeway. However, at a top shelf steakhouse where their 1% of the USDA prime cuts are so well marbled that the fat % approaches near 70% of the steak, the extra heat is necessary to bring out its full flavor. I don't mean the visible fat that you see on the steak, but the marbling that's a part of the meat's texture.

So, for the full flavor always order "true" medium rare, and a NYC/Chicago world class steak griller should know exactly what that means and prepare it accordingly. Ordering "medium rare" in a top notch steakhouse is akin to ordering it a point in France, where the chef should prepare and judge each cut individually and grill it perfectly, as generally understood and preferred by steak aficionados when ordering well marbled ribeyes.

Of course, out here in the west coast, that's not necessarily the case. Our steakhouses here are bush league quality when compared to the ones I'm referring to, probably because most West Coasters aren't as attuned for fine steak as folks in the East Coast and Chicago.

Diamond breakfast again at FLOW - Millennium Hilton Bangkok

https://live.staticflickr.com/65535/...c6493312_z.jpg

https://live.staticflickr.com/65535/...b1a83666_z.jpg

https://live.staticflickr.com/65535/...f7fe07d8_z.jpg

Yesterday afternoon snack: oatmeal
Yesterday dinner at holiday party (just the highlights): grilled chicken with lemon, grilled vegetables, pita, roasted potatoes, shrimp, a few other small items

This morning, just had a can of Chinese vegetables. Going to another holiday party in about an hour and I am bringing the sweet potatoes I made on Friday; they are warming in the oven now so will hopefully be extra crispy.

-J.

There was a discussion on Detroit-style pizzas somewhere upthread (or was it in the dinner thread)... anyway, This just popped up in my Youtube feeds so I thought I'd share with the class... Enjoy

Family cooking for four now with one of the college kids back!

https://cimg4.ibsrv.net/gimg/www.fly...358bf927a.jpeg
Black bean soup. https://www.onceuponachef.com/recipe...bean-soup.html
https://cimg6.ibsrv.net/gimg/www.fly...246200fce.jpeg
White chicken chili. https://www.cookingclassy.com/white-chicken-chili/

Fresh soft tofu with a ginger/green onion sauce... very nice.

Breakfast - blueberry mush, grapefruit juice, raisin English muffin with peanut butter and banana, coffee.
Lunch - last of the leftover pasta and meatballs.
Dinner - post golf party so I have no idea what will be available. Bringing my own beer.

Fried egg sandwich with cheese and Canadian bacon (or ham, as my Canadian husband insists on calling it) on pumpernickel.

We love breakfast sandwiches. Today, we had sausage, cheddar and over easy eggs on fresh baked biscuits, drizzled with hot honey. Messy and tasty. :D

Interesting video. I’d love to try the green olive one. The mustard and sauerkraut, wouldn’t be on my top ten list, though, I’d certainly give it a taste.

I guess it would really depend on scenario. I'd like to try a few of those ingredients but not necessarily on the same pizza. The corned beef would be interesting, but not sure I'm ready for a reuben pizza.

I can see the old italian masters turning in their graves seeing them take a saw like that to the pecorino... then tossing it into the buffalo chopper...

What kind of sausage?

Reuben falls in the same category of my beloved pastrami pizza with mustard and pickles. It is excellent....but not Detroit style.