saturday:
Sakesan, sf:
oysters
curry beef tongue donburi
sashimi

Sunday:
jack’s, San Bruno:
chicken tortilla soup
petrale sole
robbins, Daly City:
oreo cookies & cream

monday:
Novy, sf:
chicken wrap with fries
hummus

gummy
cereal

tuesday:
tacolicious:
carnitas taco
beef taco
chips & salsa
watermelon jalapeńo soda (rather tasteless!)

Tonight’s dinner dessert - home made lemon mousse. I forgot to take pic until after I’d covered them.

Fish & chips with mushy peas

I'm trying to be a little healthier - healthiness in moderation, so it's more sustainable - so I bought some wild-caught Atlantic salmon at the store for $12, added EVOO, pepper, oregano, and garlic powder - squeezed a lemon on top - and cooked in the oven at 400F for 16 minutes. It was yummy - though, I'm still hungry...back on the road tomorrow, so it will be interesting to see how HealthyEE does.

Wednesday:
leftover (uneaten) carnitas burrito from Street Taco
chips
freshly baked chocolate/ toffee cookies from Jane the Baker dough

Thursday:
roti, sf:
chaat special
naan
kabuli naan
rice
chana (chickpeas)
gobi aloo (caulipower potato)
chicken tikka tandoori
chicken tikka masala
spicy chicken vindaloo

Dessert kulfi with doughnut

Grilled Prime Strip w/ Roasted Baby Potatoes, steamed veggies and a 2023 Kirkland Pauillac (will comment on the later in the wine thread). BTW, its been a while since I have had Prime Strip because if I am eating a steak, its usually Prime Tenderloin or an occasional Ribeye, so I have that strictly from a flavor perspective, the Strip does tower over the Tenderloin with just the McCormick Montreal Steak mix before grilling.

Pollo Verde at El Patron in Baldwin City, KS

Infanticide on the wine or was it made for immediate consumption?

Steak and sides look great, BTW.

Its been ages since I have had a strip steak & I think I have been avoiding them because they can be chewy. I always do rib eye or Tenderloin. Tenderloin needs a flavor boost usually but thats easy...grilled onions, blue cheese, bearnaise sauce but it does melt in your mouth.
Am I missing something by not ever getting a strip?
All looks delicious.

The wine was younger than optimal, but that is not to say it was undrinkable. Its going to be rather lovely in a year or so. It was much at it best when I was eating the strip vs before and after and I am glad I tried it with a Strip instead of Tenderloin because that extra connective tissue which makes Strip "chewier" really pairs with a Pauillac's tannins. I wouldn't necessarily say Infanticide, more like it was likely bottled released earlier than expected based on trade et al and I especially think that is the case with it coming practically seconds after the 2022 Saint Emillon was release. So in summary, if you want to drink it now, make sure it airs out, and pair it with a hearty meat like Strip, or Lamb Chops or Venison.

We are similar on the cut preferences, and Strip does have a very different texture (aka chewiness than Tenderloin), but the meat really does have a nice taste, especially grilled. With Tenderloin I typically go with a cream horseradish sauce or a dry vermouth balsamic pan sauce. That said, if you're usually eating Tenderloin, you are definitely notice your jaw is getting more work with the chewiness. This does highlight why a good grilled Ribeye is so good, you get that extra flavor over the Tenderloin, but its definitely has a better texture than a Ribeye.

Santa Maria tri-tip w/ Montreal Steak Seasoning - just caught the flare up in time!

With cacio e pepe and stir fried vegetables

J-G is one of my favs - we go there every time in NYC.

that caviar looks insane!

Parker house rolls brushed with honey & served with smoked butter
Crab cake
Filet with bearnaise sauce, creamed spinach, mashed potatoes, Cheesecake

We had finger bowls with the sticky rolls


We had to choose our own steak knives

On what basis did you make your steak knife selection?

Half a Kinsmoke burger, half order of tots, and a shared wedge salad.