What's for dinner? -- 2022 onwards
May 17, 2023 | 8:26 am
#1891
Join Date: Jan 2015
Posts: 3,739
(yeah, I know, I need a life again)
May 17, 2023 | 10:17 am
#1892
FlyerTalk Evangelist
Join Date: Nov 1999
Programs: FB PLT again afater a decade as plebian
Posts: 22,942
I'm been supplying and am restarting a bee hive for an old Sardinian emigré (left for these shores when he was 17). Catches his own salmon, grows most of his veg and fruit, but not sure he dines on anything Sardinian. Hard enough to get genuine Italian (of any region) in my parts!
May 17, 2023 | 11:53 am
#1893
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,336
Horrified?
Last edited by BamaVol; May 17, 2023 at 12:00 pm
May 17, 2023 | 3:18 pm
#1894
Join Date: Jan 2015
Posts: 3,739
Yes and no. My first question would be "What is American-style Kobe beef?" If it's Akaushi, it's at least wagyu (of some form). However, that doesn't necessarily make it Kobe. Depending on who you talk to, it helps a bit, but considering that they might have mixed lineages (see link in previous email) it leads to the other part...
The horror of what the point of grounding it up is? Wagyu (Kobe or not) is prized for it's marbling of the fat and meat (vs the usual veins of fat). Grounding the meat defeats the purpose of it.. They also don't say 100% "American-style Kobe beef"... so maybe no animal byproducts (many which I think are still illegal there) but not necessarily 100% wagyu either.
The horror of what the point of grounding it up is? Wagyu (Kobe or not) is prized for it's marbling of the fat and meat (vs the usual veins of fat). Grounding the meat defeats the purpose of it.. They also don't say 100% "American-style Kobe beef"... so maybe no animal byproducts (many which I think are still illegal there) but not necessarily 100% wagyu either.
May 17, 2023 | 5:04 pm
#1895
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,336
Yes and no. My first question would be "What is American-style Kobe beef?" If it's Akaushi, it's at least wagyu (of some form). However, that doesn't necessarily make it Kobe. Depending on who you talk to, it helps a bit, but considering that they might have mixed lineages (see link in previous email) it leads to the other part...
The horror of what the point of grounding it up is? Wagyu (Kobe or not) is prized for it's marbling of the fat and meat (vs the usual veins of fat). Grounding the meat defeats the purpose of it.. They also don't say 100% "American-style Kobe beef"... so maybe no animal byproducts (many which I think are still illegal there) but not necessarily 100% wagyu either.
The horror of what the point of grounding it up is? Wagyu (Kobe or not) is prized for it's marbling of the fat and meat (vs the usual veins of fat). Grounding the meat defeats the purpose of it.. They also don't say 100% "American-style Kobe beef"... so maybe no animal byproducts (many which I think are still illegal there) but not necessarily 100% wagyu either.
Dinner tonight at Rodello’s: zucchini fries with ranch dipping sauce, bread service (their olive oil is loaded with heat), pasta e fagioli soup, linguini with clams, Cavit Pinot Grigio.
May 17, 2023 | 9:11 pm
#1897
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,686
Original joes, Westlake, Daly City CA:
wedge salad (half)
spaghetti & meatballs
shared dessert:
butterscotch pudding
warm brownie
Sardinian food seems to be very seafood-oriented which of course is great. More that Cazu Marzu is always going to be a very memorable gem to imagine without eating lol
wedge salad (half)
spaghetti & meatballs
shared dessert:
butterscotch pudding
warm brownie
I'm been supplying and am restarting a bee hive for an old Sardinian emigré (left for these shores when he was 17). Catches his own salmon, grows most of his veg and fruit, but not sure he dines on anything Sardinian. Hard enough to get genuine Italian (of any region) in my parts!
May 17, 2023 | 9:58 pm
#1898
FlyerTalk Evangelist
Join Date: Nov 1999
Programs: FB PLT again afater a decade as plebian
Posts: 22,942
There's lots of lamb and pork in the mountains (same as in adjacent Corsica). Fewer (if any) abandoned chestnut plantations in Sardinia but Corsicans relish pigs that feed on chestnuts. We went to a chestnut festival in inland Sardinia.
May 18, 2023 | 4:54 pm
#1901
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,336
I had intended to make breakfast for dinner. But Mrs BV had leftovers from last night so I was just cooking for myself.
Hash: leftover pork loin, leftover Canadian bacon, red potatoes, onion & bell pepper from the freezer, Spicewalla French fry seasoning, Heinz ketchup.
Leftover alert level: Green - cottage cheese, hash, salami past its sell by date.
Food waste alert level: Amber - 3 lbs of ripe Bartlett pears to be consumed over the next 3 days max.
Hash: leftover pork loin, leftover Canadian bacon, red potatoes, onion & bell pepper from the freezer, Spicewalla French fry seasoning, Heinz ketchup.
Leftover alert level: Green - cottage cheese, hash, salami past its sell by date.
Food waste alert level: Amber - 3 lbs of ripe Bartlett pears to be consumed over the next 3 days max.
May 18, 2023 | 7:53 pm
#1903
Join Date: Oct 2002
Location: SFO
Programs: AY Gold, HH Diamond
Posts: 8,618
Away from home tonight and didn't feel like dining out, so picked up a few things from Trader Joe's including a Greek salad, spicy lentil wrap, dark chocolate peanut butter cups, and a nice Alexander Valley CS. Actually for $13, a really nice CS.
