What's for dinner? -- 2022 onwards
Aug 10, 2023 | 8:54 pm
#2207
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max & bennys, northbrook IL:
half corned beef and split yellow pea soup
lol I love salt & straw. Total treat for their holiday flavors. One Halloween one has bugs. One thanksgiving one has turkey. Total whacky. Its more whacky than Humphrey Slocumbe which has their Prosciutto flavor.
half corned beef and split yellow pea soup
lol I love salt & straw. Total treat for their holiday flavors. One Halloween one has bugs. One thanksgiving one has turkey. Total whacky. Its more whacky than Humphrey Slocumbe which has their Prosciutto flavor.
Aug 13, 2023 | 1:26 am
#2209
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Dinner last night -- Hawaiian Bros mix plate (Honolulu and Kilauea chicken)
Aug 13, 2023 | 12:03 pm
#2210
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Fish plate and Angel burger:
Apparently they're really proud of their tomato mayo. And their Emmental/emmenthal cheese.
David
Apparently they're really proud of their tomato mayo. And their Emmental/emmenthal cheese.
David
Last edited by DELee; Aug 13, 2023 at 1:03 pm
Aug 13, 2023 | 6:30 pm
#2211
Join Date: Jan 2015
Posts: 3,739
Pho that was supposed to have rare beef (but had what appears to be hotpot beef that had been stuck in a microwave for about 30s before being given to me).
Folks, if you're going to freeze your meat, that's fine. But don't call it rare when it has obviously been blasted by a microwave. Some of us can tell the difference just by looking at it.
Folks, if you're going to freeze your meat, that's fine. But don't call it rare when it has obviously been blasted by a microwave. Some of us can tell the difference just by looking at it.
Aug 13, 2023 | 8:08 pm
#2212
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One of my favorites from NYT -- one pot chicken and rice with ginger.
https://cooking.nytimes.com/recipes/...ce-with-ginger
https://cooking.nytimes.com/recipes/...ce-with-ginger
Aug 13, 2023 | 9:12 pm
#2213
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Join Date: May 2008
Location: San Francisco
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Pho that was supposed to have rare beef (but had what appears to be hotpot beef that had been stuck in a microwave for about 30s before being given to me).
Folks, if you're going to freeze your meat, that's fine. But don't call it rare when it has obviously been blasted by a microwave. Some of us can tell the difference just by looking at it.
Folks, if you're going to freeze your meat, that's fine. But don't call it rare when it has obviously been blasted by a microwave. Some of us can tell the difference just by looking at it.
Aug 13, 2023 | 11:34 pm
#2214
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Aug 14, 2023 | 4:40 am
#2215
Join Date: Jan 2015
Posts: 3,739
Yup. It's a new place... But seriously, slices of beef that looks frayed and pink? I suspect it was previously frozen and too hard for however they were slicing it. So they put it in the microwave to soften it up a bit... Wrong way to do it (should not have been in the freezer during business hours) but they could have been honest with me about it.
Aug 14, 2023 | 11:09 am
#2217
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Classic Danish holiday dinner: Pork roast with crackling skin and two types of new potatoes as well as braised red cabbage:
Our thanks to our family friend who'd asked her mom to prepare this repast which is commonly served at Christmas.
David
Our thanks to our family friend who'd asked her mom to prepare this repast which is commonly served at Christmas.
David
Aug 14, 2023 | 10:25 pm
#2219
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Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,943
Pizzeria Bianco made the Michelin Bib Gourmand list this year. 
Little Gem salad w/parmigiano reggiano
Roasted carrots, celery root puree, toasted walnuts
Rosa--red onion, parm reggiano, rosemary, Santa Barbara pistachios
Wise guy--wood roasted red onion, fresh smoked mozzarella, fennel sausage
Panna cotta with vanilla bean, lemon, lime zest, mango
Little Gem salad w/parmigiano reggiano
Roasted carrots, celery root puree, toasted walnuts
Rosa--red onion, parm reggiano, rosemary, Santa Barbara pistachios
Wise guy--wood roasted red onion, fresh smoked mozzarella, fennel sausage
Panna cotta with vanilla bean, lemon, lime zest, mango
Aug 15, 2023 | 6:40 pm
#2220
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Sukaiba, AC Bella Sky, Copenhagen DK:
Noodles and wood ear mushrooms tonkatsu
Duck breast and carrot with a Peking glaze/sauce
Cherries and coconut with coconut sorbet and white chocolate
Sukaiba is the AC hotel's signature restaurant atop one of its towers that has a view, depending on which side you sit, of much of the Copenhagen area.
David
Noodles and wood ear mushrooms tonkatsu
Duck breast and carrot with a Peking glaze/sauce
Cherries and coconut with coconut sorbet and white chocolate
Sukaiba is the AC hotel's signature restaurant atop one of its towers that has a view, depending on which side you sit, of much of the Copenhagen area.
David