It was a cut we hadn't had before -- maybe the equivalent of a rib eye -- that the butcher recommended and it was just too tough and fatty for my taste. (I know lamb is fatty but overall I prefer the leaner cuts of meat.) Mr CE really only cooks/eats lamb to humor me, and he was disappointed with it, too, so an easy decision to toss and head out to dinner.

It could be cooking methodology as well. I shred mine, take a half/third and pulse that even further.... then combine the two with the baby shrimp and chinese sausage. Then steam it (I did say labour intensive)... then when ready to eat, cut it into small chunks and stir fry with shrimp and chye poh... Sprinkle with spring onions and drizzle either chili oil or siracha... At least that's how I like mine if I have to make it myself (vs. the dim sum places). The steaming part is where it causes the whole house to smell. I suspect if I were to boil it, the smell might not be there or might not be too strong. But the texture would definitely be different..

We met extended family at the Wicked Weed brewpub (as opposed to their Funkatorium) for lunch. I had a burger, medium, with lettuce, tomato, onion, pickle and bacon. Fries and a light ale on the side. Dinner was freshly sliced cantaloupe.

Costco has delicious lamb chops and rack of lamb...never fatty or tough.

May also depend on where the lamb is from. We find regional lamb is fattier but has a milder taste (I like the flavour of lamb/mutton, not one to shy away because of it) but is fattier but Australian lamb is leaner but has a stronger taste. Unfortunately no Patagonian lamb where I am.

Its been a long time since I’ve seen anything but New Zealand lamb. I have no idea how it compares. We only have it a couple times a year when I grill a boneless leg.

I shred mine through the food processor, simmer it in some water in a wok before adding corn starch and putting it in a vessel and then steaming it. Can't say I notice any offensive smell from doing this. Usually just have chinese sausage (available through the large discount supermarket but then they do own T&T) and rarely spring onions (never seem to have any around the house when I need it). I use chye poh for other stuff. I was watching a CGTN show a few weeks ago and there is one place that lets the stuff cure/age for 20 years(!)

https://cimg9.ibsrv.net/gimg/www.fly...6d346f00d.jpeg
Masala dosa to start. And then chicken biryani

Not so sure I would eat 20 year old chye poh... That's a bit extreme for me.. As for the lo bak koh, I usually have the windows open (and not make it during winter) so it's bearable. Then again, I don't make it often because of the effort. It's easier to go to the local chinese supermarket and buy a few pieces (although you control less of the ingredients). The only good thing about the pandemic is that I've broadened my recipe book by quite a bit and tried some twists I didn't think of before.

Broiled salmon
scalloped potatoes
roasted carrots

raw veggies


https://cimg9.ibsrv.net/gimg/www.fly...8d555f978.jpeg
https://cimg1.ibsrv.net/gimg/www.fly...4a4124d73.jpeg

Otoro, Sf ca

shishito peppers
agadashi tofu
assorted sushi rolls


https://cimg3.ibsrv.net/gimg/www.fly...843d5de88.jpeg
https://cimg4.ibsrv.net/gimg/www.fly...69a3f925c.jpeg
https://cimg5.ibsrv.net/gimg/www.fly...d0e8ce242.jpeg
https://cimg6.ibsrv.net/gimg/www.fly...c41012231.jpeg

How will you ever empty your freezer? Looks like you only eat out the last couple of months.

Last night, visiting friends near the WI/IL border. They took us to the "armpit of Wisconsin" for dinner (I won't shame it by naming it), because the city has revitalized a couple blocks down town with nicer shops, bars, and restaurants. Actually quite pleasant as long as you don't leave those 2-3 blocks. Rooftop bar for an old fashioned before dinner, and then a trendy taco place across the street. 4 street size tacos for $15 - for me, one each of short rib, surf & turf (steak and shrimp), Korean beef, and fish. The short rib and Korean were delicious, the others were fine but not memorable.

Tonight we'll try the first halibut from our Sitka Shares box, probably sauteed in a lemon caper sauce. My wife is making a lasagna to freeze and bring to Michigan when we go back this week. Going to be hard to think about fish while Italian sausage is cooking...

Which place? I’ve been all over WI from Hayward/minong to Green Bay and below, and any WI armpit is still nicer than much of Chicago / San Francisco at our worst :-). The tacos sound great. Ultimately it’s the toppings that make an impact :-)
just the idea that it’s 4 tacos for $15 tells us that you’re in a great place. Usually tacos are $2 each when lucky. These are practically Tacolicious, SF prices.


https://cimg4.ibsrv.net/gimg/www.fly...1480940fd1.png

(Bolding mine.) Speak for your own town, not mine! Vehemently disagree.

Taco fight! Taco Fight!

I wasn't limiting my objections to just tacos (but I'll pit Chicago's tacos against anywhere in the country).

A friend dropped off some homemade baked ziti yesterday which I didn't eat because I was already cooking branzino. But I get to have it tonight and it is delicious.

Well, he did say "at our worst." :)


https://cimg1.ibsrv.net/gimg/www.fly...1caefc3b7.jpeg
Cacio e pepe
https://cimg8.ibsrv.net/gimg/www.fly...1d7d761da.jpeg
Flourless chocolate cake

https://cimg2.ibsrv.net/gimg/www.fly...775ddd1bc.jpeg
Spaghetti with Italian sausage, onions and sauce.

Ooooh, sounds like a challenge to me. I had some Mexican tacos last month that might give you a run for your money. And they were just $2.25 each. Maybe have a $3 max price per taco. :)

Fine. I hope I don't offend anyone. It's Beloit, WI. I'm guessing you've never had a reason to go there. A billionaire philanthropist has supposedly begun to inject money into the city and lure businesses so maybe that will change. I believe, based on what our friend said, this person is owner or at least the funding behind most of the restaurants in that two-bock area downtown. I thought the $3 was a little expensive.

Well, I'll defend Chicago against any big city, but the statement was that the worst in WI is still better than the worst in Chicago or SF. I'm fairly certain I haven't even seen the worst of either, and I'd have to agree with the statement.

Definitely. I believe I read once that we have the 2nd largest Hispanic population in the US (after LA IIRC), which I'd guess is mainly Mexican. That translates to good tacos, and good Mexican food in general.

hoping to have grilled chicken braslvr tonight. Omg yum yum.

ooh. I actually don’t know Beloit. I’ll seek it. thanks!!
$3.75 a taco!!! Not even $3.
I still think the pricing is closer to Sf pricing which is weird for WI.

looked up Beloit. I’ve been to delavan and ft Atkinson, two places north of Beloit. Plus lake Geneva which is East. Still not Madison! Lol

I just don't believe that anyone who spends 2 weeks a year in Chicago, the suburbs and Wisconsin has an accurate picture of Chicago dining. Or Wisconsin dining. Nor would I ever make a sweeping statement like that about a city I don't live in.

Leftover Indian (2 days old!):

Peas palau
Saag paneer
Aloo gobi
Butter chicken
Lamb paneer

Grilled chicken thighs marinated in hoisin sauce (flame flared when I took the lid off to turn), grilled/smoked asparagus (seasoned with basil, garlic salt, black pepper), Rainer cherries, whole wheat bread, and homemade peach crisp with homemade vanilla ice cream.
https://cimg5.ibsrv.net/gimg/www.fly...ec40d65ba6.jpg

Taco night - ground Turkey / leftover grilled chicken meat (7 days!)


https://cimg5.ibsrv.net/gimg/www.fly...a0c6708f0.jpeg

I had kangaroo tacos with a roasted tomatillo salsa. Haven't had kangaroo in I guess 20 years, and I think it will be another 20 years before I have it again.

Im not likely to encounter it. What’s your objection; gamy, tough???

Maybe it makes you jumpy? :p

It's very gamey, and it also has what I'd describe as an intense beef flavour. It can be very tough if it's overcooked given It's about the leanest red meat out there (2% fat).

A lot of people say it makes an amazing substitute for beef in bolognaise.

A partial repeat of last night: Rainier cherries and more grilled/smoked asparagus at Mrs. cblaisd's request -- but tonight's meat is grilled thick bone-in pork chops first dusted with Kansas City Rub, and the starch is my homemade cornbread muffins.

Penne in vodka sauce with seasoned ground beef, parmesan and oregano added.

Red Coat Tavern, Royal Oak, Michigan
Best burgers in town...i got mine with smoked gouda a tons of bacon.
https://cimg7.ibsrv.net/gimg/www.fly...77704b5672.jpg

Trattoria da Vitoria, SF

caesar salad
squash blossoms

calzone
lasagna


https://cimg5.ibsrv.net/gimg/www.fly...78f57b469.jpeg
https://cimg6.ibsrv.net/gimg/www.fly...0504cfcab.jpeg
https://cimg7.ibsrv.net/gimg/www.fly...48a3458b4.jpeg

And no photo of the branzino? :(

Come on CE, you lived in LA, east LA has the best tacos.

We can dine out again ‼️ This is Gordon Grill at Goodwood Park Hotel .. some reading are / should be familiar with .
In our excitement , forgot photos during the meal , except for these . Started with cold angel hair pasta with crab & mushrooms and lobster bisque .


https://cimg9.ibsrv.net/gimg/www.fly...ccd938eef.jpeg
Australian lamb chops with lentil ragout - skipped the peas
https://cimg8.ibsrv.net/gimg/www.fly...bdd5afe18.jpeg
Lingonberries crumble with Movenpick chocolate ice cream
https://cimg7.ibsrv.net/gimg/www.fly...ea42da9ac.jpeg
Iced latte ( was hot ) & iced water


My meal

Chilled pasta , king crab , caviar , sakura ebi and truffle vinaigrette

Hokkaido scallop ( from another ‘ s course )

Lobster bisque

Australian lamb chop , boiled potatoes , lentil ragu and rosemary jus

Lingonberries crumble tart with chocolate ice cream

Iced latte


The actual “ set “

Chilled pasta , king crab , caviar , sakura ebi and truffle vinaigrette

or

Cured salmon tartare , yogurt mayonnaise , trout roe , shoyu jelly and caper dressing

Hokkaido scallop , prawn , mushroom duxelles and lemon butter sauce

or

Duck leg confit , foie gras , parsnip puree and port-orange sauce

U.S. beef tenderloin , potato gratin , asparagus , couscous and red wine sauce

or

Fresh catch fillet , vegetable compote and warm tomato vinaigrette

or

Australian lamb chop , boiled potatoes , lentil ragu , peas and rosemary jus

Lingonberries crumble tart with vanilla ice cream

or

Chocolate truffle mousse cake with panna cotta ice cream

Goodwood blended coffee or selection of fine teas

no. I cooked with the skin on and when I tried to separate it from the skin it didn't hold together. Not photogenic.

Seared sea scallops with potato pancakes
lemon tart with raspberry sorbet
https://cimg4.ibsrv.net/gimg/www.fly...22086e986e.jpg
https://cimg5.ibsrv.net/gimg/www.fly...e78be18d49.jpg