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Old Oct 28, 2021 | 5:37 pm
  #6106  
BamaVol
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91 year old father in law with very generous “12 ounce” rare prime rib.

wings with jerk sauce.
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Old Oct 28, 2021 | 5:42 pm
  #6107  
Visconti
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Good grief. That prime rib looks perfect! Salivating just viewing it.
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Old Oct 28, 2021 | 5:58 pm
  #6108  
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Originally Posted by Visconti
Good grief. That prime rib looks perfect! Salivating just viewing it.
I ordered the same thing last Thursday night. Mine was much smaller. Im thinking they cut him 16 ounces at a minimum. We have learned that its usually ready at 4:00 pm and if we arrive at that time, the well done end pieces are available as well as a very rare center cut. We did start with a pot sticker appetizer while the server checked with the kitchen to see if the roast was ready.
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Old Oct 28, 2021 | 6:06 pm
  #6109  
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Sushi + homemade oatmeal butterscotch cookies for dessert.
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Old Oct 28, 2021 | 6:35 pm
  #6110  
StuckInYYZ
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Originally Posted by FlyerEC
Ang ku kueh with green beans paste filling ( we panfried to get the skin crispy )
I should try this. Unfortunately there is only one place here that sells ang ku kueh and you have to pre-order it. (and I have to confirm if it is by tray or not). Wonder if you could do it with a mochi... do you add any oil or is the existing oil good enough?
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Old Oct 28, 2021 | 9:26 pm
  #6111  
gaobest
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creator burger, Daly City ca
a robot burger restaurant with app & qr ordering - staff for service & food assembly
a bunch of us went after cross country. Our friend knows the owner / inventor of the burger robot. His name is Alex and he grew up with a burger diner, so his physics love matches his burger experience. Somehow he ended up at the eatery and gave the children a little tour of the robot.

I overate:
burger (no cheese) with grilled onion / bacon lardons / sauces
fries
Cauliflower romesco
vanilla soft serve with caramel sauce
tractor soda - blood orange








All was compostable except ketchup packets




Originally Posted by BamaVol
I ordered the same thing last Thursday night. Mine was much smaller. Im thinking they cut him 16 ounces at a minimum. We have learned that its usually ready at 4:00 pm and if we arrive at that time, the well done end pieces are available as well as a very rare center cut. We did start with a pot sticker appetizer while the server checked with the kitchen to see if the roast was ready.
Why are there well done pieces? For the doggies? It should all be medium rare and rare!
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Old Oct 28, 2021 | 10:00 pm
  #6112  
csufabel
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Originally Posted by Visconti
Good grief. That prime rib looks perfect! Salivating just viewing it.
He put 12 ounces in quotes as that looked massive even for me.
Glad Pops looked great and eat well BamaVol .
Kudos to you.
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Old Oct 28, 2021 | 10:14 pm
  #6113  
braslvr
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Originally Posted by gaobest
creator burger, Daly City ca
a robot burger restaurant with app & qr ordering - staff for service & food assembly
a bunch of us went after cross country. Our friend knows the owner / inventor of the burger robot. His name is Alex and he grew up with a burger diner, so his physics love matches his burger experience. Somehow he ended up at the eatery and gave the children a little tour of the robot.

I overate:
burger (no cheese) with grilled onion / bacon lardons / sauces
fries
Cauliflower romesco
vanilla soft serve with caramel sauce
tractor soda - blood orange
Nice summary, but you forgot to tell us how the burger was.
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Old Oct 28, 2021 | 10:48 pm
  #6114  
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Originally Posted by braslvr
Nice summary, but you forgot to tell us how the burger was.
I had 16k steps today. It was worth it and Im not sure when Ill have another burger at any place. A very nice treat. I last had a cheese-less burger at Zuni cafe in 2019!
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Old Oct 28, 2021 | 11:11 pm
  #6115  
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Originally Posted by gaobest
I had 16k steps today. It was worth it and Im not sure when Ill have another burger at any place. A very nice treat. I last had a cheese-less burger at Zuni cafe in 2019!
Not sure what the 16k steps has to do with it.... but I limit my burgers these days as well. 1-2 per month or less. Because of this restriction, I am very persnickety about the ones I do eat. I always love to hear vivid descriptions of the burger, as I will go way out of my way for the "right" kind. They are getting harder to find every year, except perhaps in the greater Los Angeles area. (Suburbs)
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Old Oct 29, 2021 | 2:43 am
  #6116  
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Jumbo shrimp cocktail
Baked goat cheese w/garlic bread
Steak frites with bearnaise sauce.(off to side)
Creme brulee



Last edited by corky; Oct 29, 2021 at 11:30 am
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Old Oct 29, 2021 | 7:04 am
  #6117  
Visconti
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Originally Posted by csufabel
He put 12 ounces in quotes as that looked massive even for me.
Glad Pops looked great and eat well BamaVol .
Kudos to you.
Yeah, looks closer to 18 oz. I could probably finish it relatively easily (I just love meat, always have), but I'd have to skip the soup, salad, bread and side dishes, which I'd most certainly do if I were expecting a cut like that cooked to perfection.
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Old Oct 29, 2021 | 7:24 am
  #6118  
StuckInYYZ
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Originally Posted by gaobest
creator burger, Daly City ca
a robot burger restaurant with app & qr ordering - staff for service & food assembly
a bunch of us went after cross country. Our friend knows the owner / inventor of the burger robot. His name is Alex and he grew up with a burger diner, so his physics love matches his burger experience. Somehow he ended up at the eatery and gave the children a little tour of the robot.
I've seen videos of various robot restaurants in China, but didn't think they'd be here yet. Automation can be a great thing, but can also be dangerous (not talking in the robot overlord sense, but food prep and whatnot).

Originally Posted by gaobest
Why are there well done pieces? For the doggies? It should all be medium rare and rare!
I think BamaVol meant what are called burnt ends... those are cool. When not overdone (truly burnt) then they hold lots of flavour (and give a bit of variety for texture). Probably not the healthiest state for the meat, but great for once in a while.
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Old Oct 29, 2021 | 10:48 am
  #6119  
BamaVol
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Originally Posted by StuckInYYZ
I think BamaVol meant what are called burnt ends... those are cool. When not overdone (truly burnt) then they hold lots of flavour (and give a bit of variety for texture). Probably not the healthiest state for the meat, but great for once in a while.
There's two on every roast. Kind of inevitable unless I suppose you could cover the ends with foil. Having worked at a couple fine dining establishments while in high school and college, I know theres more demand for them than supply. Its well done (not burnt) and a different flavor and texture than the rare center cut. Im sure its not healthy, but were talking a giant clod of red meat, so vegans need not apply.

Originally Posted by Visconti
Yeah, looks closer to 18 oz. I could probably finish it relatively easily (I just love meat, always have), but I'd have to skip the soup, salad, bread and side dishes, which I'd most certainly do if I were expecting a cut like that cooked to perfection.
It came with a small salad that he finished. He thought hed be taking half home but when dinner was finished, his plate was empty.

Originally Posted by corky
Baked goat cheese w/garlic bread


Whats the sauce?
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Last edited by iluv2fly; Oct 29, 2021 at 2:45 pm Reason: merge
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Old Oct 29, 2021 | 11:26 am
  #6120  
Visconti
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Originally Posted by StuckInYYZ
IWhen not overdone (truly burnt) then they hold lots of flavour (and give a bit of variety for texture). Probably not the healthiest state for the meat, but great for once in a while.
I like them once in a while, but generally only when it's the fatty parts. However, the bulk of the cut has to be near the center where it is rare - medium rare throughout. Probably not the healthiest, but my preference to start with eating the fattiest part first probably isn't the poster-boy thing to do with the "eat healthy" clique.

Just participating in this thread has me itching to make a reservation at the House of Prime Rib. Too bad there isn't a Lawry's around here.
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