What's for dinner? -- 2022 onwards
Oct 4, 2025 | 9:17 pm
#4531
Join Date: Oct 2004
Location: DFW
Posts: 8,233
Weekends I usually end up making steaks one night. Particularly proud of tonight’s. Wasn’t planning on it, so actually cooked these from frozen. Snake river farms Wagyu ribeye filets.
Salted and sous vide at 130 for about 2h15 with truffle butter,l and then seared on carbon. Came out perfect.
makes me think that dry brining isn’t always necessary.
paired with 2020 Chappellet - they pulled before smoke hit and glad I have a bunch to save. Got an *ahem* smokin deal on them.
Salted and sous vide at 130 for about 2h15 with truffle butter,l and then seared on carbon. Came out perfect.
makes me think that dry brining isn’t always necessary.
paired with 2020 Chappellet - they pulled before smoke hit and glad I have a bunch to save. Got an *ahem* smokin deal on them.
Oct 4, 2025 | 10:16 pm
#4532
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,943
Weekends I usually end up making steaks one night. Particularly proud of tonight’s. Wasn’t planning on it, so actually cooked these from frozen. Snake river farms Wagyu ribeye filets.
Salted and sous vide at 130 for about 2h15 with truffle butter,l and then seared on carbon. Came out perfect.
makes me think that dry brining isn’t always necessary.
paired with 2020 Chappellet - they pulled before smoke hit and glad I have a bunch to save. Got an *ahem* smokin deal on them.
Salted and sous vide at 130 for about 2h15 with truffle butter,l and then seared on carbon. Came out perfect.
makes me think that dry brining isn’t always necessary.
paired with 2020 Chappellet - they pulled before smoke hit and glad I have a bunch to save. Got an *ahem* smokin deal on them.
Oct 5, 2025 | 11:44 pm
#4533
FlyerTalk Evangelist
Join Date: Feb 2020
Location: USA
Programs: MB Ambassador, WOH Globalist, HH Diamond (Aspire), IHG Plat (CC), UA (*G) Gold, AA Plat (OWS)
Posts: 10,181
Delicious butter chicken and garlic cheese naan from Tandoor Grill Kuala Lumpur - just as I remember from my last visit to KL
Oct 5, 2025 | 11:46 pm
#4534
FlyerTalk Evangelist
Join Date: Nov 2009
Location: Northeast Kansas | Colorado Native
Programs: Amex Gold/Plat, UA *G, Hyatt Globalist, IHG Plat Marriott LT Gold, NEXUS, TSA Disparager Unobtanium
Posts: 22,651
Dinner was a garden salad with green onions, blue cheese crumbles, micro greens, kimchi and black olives. Side of carne asada chicken I grilled yesterday. Not bad and fairly light…of course I’m stuff hungry, but a handful of dots pretzels seemed to help.
Oct 6, 2025 | 5:30 pm
#4536
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: 36,684
Oct 6, 2025 | 8:30 pm
#4538
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
We tried Indian pizza a few months ago. The first few bites seemed OK, but we both quickly decided the fusion didn't work for us, even though the crust was good. We actually tossed most of it out, something we have never done with pizza.
Oct 6, 2025 | 9:40 pm
#4540
Join Date: Jan 2015
Posts: 3,739
Still working on that part.... not the most popular thing in my neck of the woods (which is interesting considering the concentration of South Asians to my East). Lots of South Asian food in the area, but not much in terms of fusion. I'd have to go West for about 45 minutes to an hour to find an indian pizza place. Might have to try making an Indian pizza myself if I don't want to drive far away. 
Oct 6, 2025 | 10:16 pm
#4541
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM, HA, VS
Posts: 92,023
But it's one of the best salads I've ever had and THE best French dip!
Oct 6, 2025 | 11:55 pm
#4542
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
I wore out my Traeger after about 20 years, so bought a Camp Chef on super sale at Sportsman's Warehouse last week. First cook tonight, pork spareribs.
Turned out good, but the new smoker is definitely different and I need to make some adjustments next time.
Turned out good, but the new smoker is definitely different and I need to make some adjustments next time.
Oct 7, 2025 | 6:13 pm
#4544
Join Date: Feb 2013
Programs: Hilton Diamond, Delta Gold
Posts: 5,920
Tonight is pan fried Ribeye with steamed veggies paired with a 2018 Haut Medoc
Sunday Dinner at Steak & Bourbon in Louisville before seeing Nate Bargatze (front row) - Lobster Bisque, Ahi Tuna Salad and appetizer
Sunday Dinner at Steak & Bourbon in Louisville before seeing Nate Bargatze (front row) - Lobster Bisque, Ahi Tuna Salad and appetizer
