I wish I could change my "like" to a love...that sounds perfect.

Around 35-40 minutes east. Maybe 45 for downtown KC/MO.

Sizzling rice soup, Peking duck, BBQ pork fried rice and brazed string beans.

Unfortunately, i only took a picture the soup. The rest is your imagination.



David

And here it is....

brennecke’s beach broiler, poipu beach, Kaua’i

fruit smoothie
big salad
wasabi-seared ahi







Gorgeous!
how do you cook the live crab and artichokes?

Crabs are simply boiled in very salty water(or sea water) for 12-15 minutes.
Artichokes are steamed in about 1" of water for an hour-ish until tender. My wife likes to split hers and grill it afterwards. I do mine straight up with leaves dipped in mayo.

Wolfgang's in Times Square.

Ah, generally, I'd say the beef steaks in NYC & Chicago are better than the ones here in SF. Assuming one prefers wet aged (which I suspect most do here in the West Coast), then the differences are minimal and really comes down to the quality of the cut. Harris' and the old Alfred's (some color on this later) likely secure similar high quality well marbled USDA prime cuts as do their East Coast peers, though on this I'm not sure. As to the je ne sais quoi of feasting on fine steaks, personally, I just find NYC & Chicago both have it, while it's missing here in SF--it's really hard to explain.

If one prefers dry aged steaks (properly dried, anyway), then I suspect the only good options would be select steakhouses in NYC and Chicago. Before it had closed, David Burke's aged ribeyes in Chicago were the best, in my view. Again, these places have that "it" factor that one just can't find anywhere else in the world.

Finally, Alfred's Steakhouse was the place where my Godfather brought me to for my first formal steak dinner; this was way back when Alfred's was still on Broadway. So, in a way, no steak experience will ever compare to my boyhood memories of Alfred's, where I had taken those initial lessons on steakhouse etiquette. Nowadays, Alfred's is just a memory, as are, to me anyway, the other SF steakhouses.

In SF, the only steakhouse I'd go to would probably be Harris'. But, it's just not the same as NYC or Chicago, and likely never will be, far as I'm concerned.

PS - Morton's & Ruths Chris (before they closed) were fine, and probably better, in my view, than some of the newer ones.

Stir-fried flat rice noodles with black bean sauce.

United Airlines LIH - SFO

warmed nuts that felt� stale??
curry chicken katsu


tempted to get curry rice and ramen today for my luncheon. I loved ahi poke and need something else from it now :-)

Ah, that chicken actually looks pretty good, all things considered. At least, you were still offered some kinds of nuts? Rather than the pretzels, which I dislike (unless it's the fresh ones laced with cheese whizz or something) and always decline.

The chicken looks good. The lone broccoli and tiny bed of rice on the other hand....

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Warm nuts always seem stale to me. Much prefer them cold, or at least room temp.

A Domino's "Extravaganzza" pizza...

southern Mac & cheese - nyt recipe

ooh maybe that�s the problem. I definitely love the Trader Joe�s nuts.

The rice below the katsu was good.
the side bowl of rice was cold and unappealing. The dessert was fair. This was United airlines and I�m lucky to have anything. Of course I consumed at LIH so the meal on the plane was a freeroll.

B�n b� Huế