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Old Sep 17, 2021 | 11:08 pm
  #5701  
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Saltwater oyster depot, Inverness CA
prefixe 5-course

raw oysters
burrata with strawberries and figs
cauliflower soup (very broth / consommé)
strip steak, good medium rare
creme brűlée

blind pig double ipa bottle
niepoort 2021 10-year tawny















Originally Posted by chgoeditor
Mr. CE's out tonight so I raided the freezer...made TJ's scallion pancake topped with a fried egg and drizzle of soy sauce, which was a very tasty combo!
nyt has articles about egg rice with soy sauce & butter combo for the fried egg.
my inlaws are also at wrigley dead.
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Old Sep 18, 2021 | 4:35 am
  #5702  
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I bought some chuck crest and tried a little experiment to see if I could make steaks out of such a tough cut. I guess I basically turned the BBQ into a sous vide machine. I kept the temperature in a tight range between 65c-75c and held it there for 9 hours. You don't really want to go much below 65 or you're sitting in the danger zone, and above 75 probably starts pushing the water out of the meat. What came out was tender but still cooked medium. The meat sat at 56c for a solid 4 hours while, I guess, the connective tissue melted. This would be awesome done with a standing rib roast.


Last edited by bensyd; Sep 18, 2021 at 4:49 am
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Old Sep 18, 2021 | 5:14 am
  #5703  
 
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Originally Posted by gaobest
my inlaws are also at wrigley dead.


So are the Cubs. Nobody will notice!🙂
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Old Sep 18, 2021 | 12:58 pm
  #5704  
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Originally Posted by chgoeditor
Mr. CE's out tonight so I raided the freezer...made TJ's scallion pancake topped with a fried egg and drizzle of soy sauce, which was a very tasty combo!
Did you have the Korean or Taiwanese scallion pancake? The latter is a newish offering and is quite good!

Last edited by CoffeeTraveler; Sep 18, 2021 at 1:03 pm Reason: Typo
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Old Sep 18, 2021 | 3:48 pm
  #5705  
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Quite a spread as experimenting with some missing photos like for the chawanmushi . Desserts will be posted later , if I remember



Otak buns ( stuffing was spicy fish “ paste “ )

Sweet and sour pork

Sayur lodeh

Prawn fritters

Baked chicken and gravy , fried mee hoon / vermicelli



Fuji pears , oranges and white peaches

Sticky date cupcakes

Flourless chocolate cake

Cream & sauce for the cakes


Remembered to add / take some photos , of what is / was left of the cut fruits & cakes
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Last edited by FlyerEC; Sep 19, 2021 at 1:28 am
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Old Sep 18, 2021 | 4:33 pm
  #5706  
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Originally Posted by CoffeeTraveler
Did you have the Korean or Taiwanese scallion pancake? The latter is a newish offering and is quite good!
The Korean one -- I'll be on the lookout for the Taiwanese one!
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Old Sep 18, 2021 | 5:26 pm
  #5707  
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I stopped at Bubba’s Crab to see what was available. He had steamers on the chalkboard but wouldn’t sell them. He didn’t indicate what was off, but he wasn’t comfortable. Gotta love an honest fishmonger. So I bought a dozen middle necks for an appetizer, served with lemon and melted butter. The haddock looked good, so I baked it scrod style with butter and cracker crumbs. Served with a sweet potato and chopped salad of kale, cabbage, carrots, celery and cucumber sprinkled with everything bagel seasoning.



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Old Sep 18, 2021 | 5:31 pm
  #5708  
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We're using up leftover pizza dough, sausage from the farmers market, apples and cheese so we're having calzones and pasta with apple crumble for dessert.
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Old Sep 18, 2021 | 11:20 pm
  #5709  
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Charcuterie board
olives
focaccia

fried chicken sandwich with avocado; served with truffle fries

Blondie



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Old Sep 20, 2021 | 8:20 am
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Originally Posted by chgoeditor
The Korean one -- I'll be on the lookout for the Taiwanese one!
I’d recommend it. It’s nice and flaky, with a good flavor and texture.
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Old Sep 20, 2021 | 8:23 am
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Another practice pizza (this time feta and eggplant) on the gas pizza oven. Still getting a hang of the flame control, but consistency is improving.
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Old Sep 20, 2021 | 8:49 am
  #5712  
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Originally Posted by CoffeeTraveler

Another practice pizza (this time feta and eggplant) on the gas pizza oven. Still getting a hang of the flame control, but consistency is improving.
I’d say you’re doing pretty good. All wood fired pizza’s I’ve ordered always have a few charred spots on them.
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Old Sep 20, 2021 | 9:18 am
  #5713  
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Courtesy of a fridge/freezer that died overnight, Saturday night's dinner was some beer brats, mashed potatoes, and raw veggies with homemade ranch dip. Beer brats were in the freezer but had defrosted too much by the time we realized it to safely refreeze by shifting to other freezer. The container of mashed potatoes had defrosted as well.

Wednesday night, I will roast the turkey that started defrosting so we will have turkey tacos sometime this coming weekend.
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Old Sep 20, 2021 | 11:07 am
  #5714  
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Originally Posted by CoffeeTraveler
I’d recommend it. It’s nice and flaky, with a good flavor and texture.
Sadly, neither variety was in stock. I suspect they were temporarily dislocated by seasonal pumpkin products.
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Old Sep 20, 2021 | 12:13 pm
  #5715  
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Palace market, point Reyes, ca

West Marin feed sandwich (hot coppa / feta), warmed

bovine bakery, point Reyes, ca

orange chocolate chip scone (alas a bit dry!)



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