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Originally Posted by FlyerEC
(Post 33801148)
Tomato tartine
https://cimg9.ibsrv.net/gimg/www.fly...4fe9ce41e.jpeg Yes, I need help. |
Originally Posted by BamaVol
(Post 33801360)
My father in law received a gift package of Omaha Steaks. Along with steaks, it contained three 4-packs of burgers and he gave us one. I will cook those tonight on the grill and serve with cole slaw and ranch beans.
MUCH prefer the gifts I've gotten from https://www.butcherbox.com/ |
Originally Posted by cblaisd
(Post 33802760)
I have had several of these Omaha Steaks gifts over the years and have to say I find the meat pretty mediocre.
MUCH prefer the gifts I've gotten from https://www.butcherbox.com/ I used to have a supplier who would send us Omaha steaks for Xmas....I kept trying to figure out a way to say that he was wasting his money but it is the thought that counts, I guess. |
Roast chicken thighs
Trader Joe’s cornbread stuffing roasted vegetables cookie assortment |
We were seeing a show at City Winery last night and it was pouring outside, so decided to eat at the CW restaurant rather than making two stops. I need to remember how lousy it is, because I'm always disappointed yet I still end up there at least once a year. Last night I had a poke bowl that seemed to have been made by a chef who'd never had poke before. (Carrots and tomatoes?!)
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A Jersey Mike's original Italian made Mike's way with a bit of hot red peppers.
Maybe my favorite fast food sub...would have been even better with a glass of red wine. |
Grilled chicken thigh
basmati rice Bacon wrapped & maple glazed roasted carrots. (Carrots are not burned...they were multicolor carrots & those are the purple ones) https://cimg0.ibsrv.net/gimg/www.fly...071fa699cc.jpg https://cimg1.ibsrv.net/gimg/www.fly...d3b59d36ee.jpg I could eat almost this whole plate of carrots. I had these in a restaurant in Croatia in September & this is my knock off version .😜 |
Originally Posted by StuckInYYZ
(Post 33802749)
Saw this... was running an HK food vlog on TV and thought "Hey! Giant pie tee shell!"
Yes, I need help. The steak the previous dinner was on the minute side and do not mean minute steak either . Needed to rectify the situation . Headed to FS as was somewhat an impromptu decision in the morning .. being Saturday .. seems like all the steak houses or all decent restaurants just about were full . Wrangled a table at 190 though it showed that it was full too on “ booking “ systems . Seems like the restaurants all have their CHRISTmas set menus available . Will return to enjoy - need to figure out when though . Had the chef ‘ s special steak instead . Also a bit of green vegetables / choy sum from wanton soup . https://cimg1.ibsrv.net/gimg/www.fly...600311153.jpeg 2 butters - Japanese plum & unsalted https://cimg2.ibsrv.net/gimg/www.fly...ee99c7cf7.jpeg Grass fed Australian with mousseline potatoes and winter black truffles https://cimg3.ibsrv.net/gimg/www.fly...d6673a73e.jpeg Oh .. wrong thread but oh well .. Hawker centre laksa .. late lunch Note the change to CHRISTmas season tablecloth ( s ) .. |
https://cimg1.ibsrv.net/gimg/www.fly...5692a357a.jpeg
Sous vide NY Strip steaks from Costco and lots of veggies. |
https://cimg4.ibsrv.net/gimg/www.fly...60997c57b.jpeg
White cut chicken with scallion ginger sauce. And plenty of veggies, including homemade pickled radish. |
Sunday dinner - from a “ zichar “ place
https://cimg3.ibsrv.net/gimg/www.fly...d9cfc0633.jpeg Fried fish soup https://cimg8.ibsrv.net/gimg/www.fly...0d9ec9d6e.jpeg Crab mee hoon / fine rice noodles , hei cjoe ( prawn roll ) & pie quat wong { spare ribs king ) https://cimg7.ibsrv.net/gimg/www.fly...b06143e6a.jpeg The Sri Lankan crab claws Forgot to post these delicious firm claws - “ sweet “ too |
Originally Posted by work2fly
(Post 33804674)
A Jersey Mike's original Italian made Mike's way with a bit of hot red peppers.
Maybe my favorite fast food sub...would have been even better with a glass of red wine. |
Originally Posted by Jaimito Cartero
(Post 33806756)
I love Jersey Mike’s #13. Giant size to share! That and the Big Kahuna.
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Originally Posted by BamaVol
(Post 33806814)
I haven’t been in a Jersey Mikes in 20 years. My daughter worked in one in suburban Charlotte. She would make me a sub every night if I had to pick her up. I think it was a sort of “Italian”. IIRC, they had cold cuts you didn’t find at competitors, like capicola. I think they’re around me, but not close enough to run out and buy a sub. I’m not driving 20 miles for a sandwich. I wish the nearest Subway would close and a Jersey Mikes would appear there.
I ate a lot of Subway sandwiches while at my limited college dorm experience, in the mid 80’s. I thought they were great, then. Anytime I’ve eaten Subway in the last decade, I was pretty disappointed. I’m sure there are other good subs out there, but it’s just not in my normal Mexican/Italian/Sushi/CFA/Pizza places that I go to. |
Originally Posted by Jaimito Cartero
(Post 33806910)
I ate a lot of Subway sandwiches while at my limited college dorm experience, in the mid 80’s. I thought they were great, then. Anytime I’ve eaten Subway in the last decade, I was pretty disappointed. I’m sure there are other good subs out there, but it’s just not in my normal Mexican/Italian/Sushi/CFA/Pizza places that I go to.
Anyway, dinner was curry beef brisket rice (咖喱牛腩饭)... little tough, but haven't had it in a year and change... |
Originally Posted by Jaimito Cartero
(Post 33806910)
Anytime I’ve eaten Subway in the last decade, I was pretty disappointed.
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Originally Posted by CoffeeTraveler
(Post 33806931)
I finally gave up on Subway when the Swiss cheese was replaced seemly nationwide with pasteurized white “cheese” product. There is such thing as cost cutting to below the point of a minimum viable product and they found it. I think it was around 2004.
Having lived most of my life in NYC and Philly, I’m spoiled. Any deli can make a great hero, or hoagie. In my opinion, of the chains, Primo Hoagies is the best. However it can’t touch some local places that I frequent. Tomorrow, I will be in North Jersey. Already salivating over picking up some sloppy Joe’s from Town Hall Deli. (They’re not the sloppy Joe’s made with ground beef. These are 2 meats, Swiss cheese, dry cole slaw, Russian dressing on rye). Definitely a NJ institution! |
Originally Posted by corky
(Post 33804861)
https://cimg1.ibsrv.net/gimg/www.fly...d3b59d36ee.jpg I could eat almost this whole plate of carrots. I had these in a restaurant in Croatia in September & this is my knock off version .😜 |
Originally Posted by chgoeditor
(Post 33804044)
We were seeing a show at City Winery last night and it was pouring outside, so decided to eat at the CW restaurant rather than making two stops. I need to remember how lousy it is, because I'm always disappointed yet I still end up there at least once a year. Last night I had a poke bowl that seemed to have been made by a chef who'd never had poke before. (Carrots and tomatoes?!)
Originally Posted by corky
(Post 33804861)
Bacon wrapped & maple glazed roasted carrots. (Carrots are not burned...they were multicolor carrots & those are the purple ones) I could eat almost this whole plate of carrots. I had these in a restaurant in Croatia in September & this is my knock off version .😜 Strange development for our dinners. My wife got COVID last week and lost her smell and taste on Friday night. We found out because she said the dinner I made was bland...that was a sure sign something wasn't right :). I've read that it lasts about 3-4 weeks so she may be out of luck for Christmas. But there's a silver lining! I'll be making meals I love, but she won't eat under normal conditions. She's agreed to homemade split pea soup and roasted brussels sprouts so far. I'll try to convince her of lamb too - maybe burgers or chops. |
Originally Posted by JBord
(Post 33808412)
Interesting, we haven't eaten there in 2 years but didn't think the food was bad. But that poke sounds awful. No real reason to go back now that we're in the burbs anyway.
Wow, I want those carrots. What part of Croatia? I would have eaten those every meal if I had seen them in Dalmatia. Strange development for our dinners. My wife got COVID last week and lost her smell and taste on Friday night. We found out because she said the dinner I made was bland...that was a sure sign something wasn't right :). I've read that it lasts about 3-4 weeks so she may be out of luck for Christmas. But there's a silver lining! I'll be making meals I love, but she won't eat under normal conditions. She's agreed to homemade split pea soup and roasted brussels sprouts so far. I'll try to convince her of lamb too - maybe burgers or chops. My gf still does not have smell after 13 months. |
Originally Posted by MarkCron
(Post 33808603)
3-4 weeks - hope for your wife that is all it is.
My gf still does not have smell after 13 months. She has, otherwise, a very mild case so we're hoping for the best. |
Originally Posted by MarkCron
(Post 33808159)
I'd like to know how you made those carrots, and were they soft or crunchy or a mix?
Originally Posted by JBord
(Post 33808412)
I
Wow, I want those carrots. What part of Croatia? I would have eaten those every meal if I had seen them in Dalmatia. . I used Trader Joe multi colored peeled baby carrots. Most important is that I lined the sheet pan with NONSTICK foil. (a special foil made by Reynolds wrap that most stores carry but on the bottom shelf so you may not see it). I first blanched the carrots in boiling salted water for about 10 minutes until a sharp knife can almost slide in and then I ran them under cold water to stop cooking. I patted them dry with a paper towel. I tightly wrapped each carrot with a half piece of raw bacon (don't use thick cut) and put them on the foil lined sheet pan (if possible face carrot with tail end of bacon on the bottom) & sprinkled with cracked pepper. I put the tray in a 375 oven for about 20 minutes. In the meantime I mixed maple syrup with a bit of siracha in a bowl ( I should have used more siracha for more zing but I didn't want to overwhelm the maple). Remove pan and carefully turn over each carrot (using tongs)& then brush with maple syrup mixture...back in the oven for another 20 minutes and another brush with syrup and cook another 5 minutes (or until carrot is tender when pierced with a sharp knife). Remove carrots with tongs to serving plate and if any syrup left, brush it on and then sprinkle with Maldon sea salt. I probably used about a third to half cup of syrup and a tsp of siracha. I had them reheated last night for dinner & decided they are best eaten right away...the reheated ones were soggy. https://i.pinimg.com/originals/f3/27...6a5dd18e5e.jpg You could use any peeled carrots of course..these were a perfect size for a half slice of bacon each. A bit labor intensive to make but certainly not hard or tricky at all and absolutely addictive. |
Originally Posted by corky
(Post 33808756)
They were soft but not mushy...like any other roasted carrot but the bacon part was a little crunchy.
I used Trader Joe multi colored peeled baby carrots. Most important is that I lined the sheet pan with NONSTICK foil. (a special foil made by Reynolds wrap that most stores carry but on the bottom shelf so you may not see it). You could use any peeled carrots of course..these were a perfect size for a half slice of bacon each. A bit labor intensive to make but certainly not hard or tricky at all and absolutely addictive. |
Originally Posted by StuckInYYZ
(Post 33808765)
I wonder if you could grow those carrots from the scraps. I can think of a few dishes which would look really cool if it had multi-coloured carrots (never mind western carrot cake). Unfortunately I haven't seen those here and there aren't any Trader Joes here.
But for this dish, you can use any orange carrot. |
Originally Posted by corky
(Post 33808756)
They were soft but not mushy...like any other roasted carrot but the bacon part was a little crunchy.
These were at a little restaurant in Zagreb called Mr. Moo. It was a total fluke that we found it and went only because we thought the name was funny and ended up having a delicious steak dinner with these carrots. Excellent food & wine at this place. I will see if I can find the pic I took at the restaurant & post it later. I used Trader Joe multi colored peeled baby carrots. Most important is that I lined the sheet pan with NONSTICK foil. (a special foil made by Reynolds wrap that most stores carry but on the bottom shelf so you may not see it). I first blanched the carrots in boiling salted water for about 10 minutes until a sharp knife can almost slide in and then I ran them under cold water to stop cooking. I patted them dry with a paper towel. I tightly wrapped each carrot with a half piece of raw bacon (don't use thick cut) and put them on the foil lined sheet pan (if possible face carrot with tail end of bacon on the bottom) & sprinkled with cracked pepper. I put the tray in a 375 oven for about 20 minutes. In the meantime I mixed maple syrup with a bit of siracha in a bowl ( I should have used more siracha for more zing but I didn't want to overwhelm the maple). Remove pan and carefully turn over each carrot (using tongs)& then brush with maple syrup mixture...back in the oven for another 20 minutes and another brush with syrup and cook another 5 minutes (or until carrot is tender when pierced with a sharp knife). Remove carrots with tongs to serving plate and if any syrup left, brush it on and then sprinkle with Maldon sea salt. I probably used about a third to half cup of syrup and a tsp of siracha. I had them reheated last night for dinner & decided they are best eaten right away...the reheated ones were soggy. You could use any peeled carrots of course..these were a perfect size for a half slice of bacon each. A bit labor intensive to make but certainly not hard or tricky at all and absolutely addictive. Must visit Zagreb again & check out Mr Moo ! Thanks for the cooking tips too , corky . Sometimes buy these colourful carrots . Beef noodles , Odeon cinema style . Below is the bowl with thick mee hoon / rice vermicelli .. no picture of the dry kway Teow version with gooey brown gravy . The beef soup was flavourful - rich stock Also with kiam chye ( pickled vegetables - cabbage ? ) mixed in the noodles . https://cimg0.ibsrv.net/gimg/www.fly...d2d99558a.jpeg Beef noodles with beef balls and slices |
Originally Posted by corky
(Post 33808871)
I suppose you could since they have the tops attached you could probably stick a half one in the ground. Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive. You might get seeds mail order for rainbow carrots.
But for this dish, you can use any orange carrot. Thanks for the recipe! |
Originally Posted by MarkCron
(Post 33809000)
I have been getting purple carrots form WF for a long time (and having to peel/slice). Now that I see that package from TJ's I will be looking for them (TJ's is right next to my WF).
Thanks for the recipe! |
Originally Posted by FlyerEC
(Post 33808994)
Must visit Zagreb again & check out Mr Moo !
Thanks for the cooking tips too , corky . Sometimes buy these colourful carrots . s Funny menu...only 2 main entrees -steak or tuna (or a tasting menu). It was plenty of food and there was a lovely amuse that came first. https://cimg9.ibsrv.net/gimg/www.fly...ad6f0c90b4.jpg https://cimg0.ibsrv.net/gimg/www.fly...c010a05e34.jpg Their plating looked a little creepy with the carrots looking like fingers. 😮 |
Originally Posted by corky
(Post 33808871)
Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive.
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Originally Posted by JBord
(Post 33808412)
Interesting, we haven't eaten there in 2 years but didn't think the food was bad. But that poke sounds awful. No real reason to go back now that we're in the burbs anyway.
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Baked a spiral ham tonight, served with green beans from the garden, baked sweet potato and classic braised cabbage and apples.
Cabbage and apples shown below before and after cooking. Seasoned with onion, garlic, cinnamon, nutmeg, cloves, brown sugar, salt & pepper and a Pat of butter. Cooked at 300 for 2.5 hours. Tasted like something out of a German restaurant. https://cimg6.ibsrv.net/gimg/www.fly...738251684.jpeg https://cimg9.ibsrv.net/gimg/www.fly...bf537b93e.jpeg |
Originally Posted by corky
(Post 33808871)
I suppose you could since they have the tops attached you could probably stick a half one in the ground. Do you have a whole foods? I bet they carry them or any high end grocery. I don't notice a big diff in taste but they do look impressive. You might get seeds mail order for rainbow carrots.
But for this dish, you can use any orange carrot.
Originally Posted by FlyerEC
(Post 33808994)
Beef noodles , Odeon cinema style . Below is the bowl with thick mee hoon / rice vermicelli .. no picture of the dry kway Teow version with gooey brown gravy . The beef soup was flavourful - rich stock
Also with kiam chye ( pickled vegetables - cabbage ? ) mixed in the noodles . Beef noodles with beef balls and slices Do they still have the beef kway teow with the thick dark gravy? I remember the first time I had it (in Singapore)... at some non-descript booth at the base of... I want to say Chinatown Point or somewhere near there (I just remember the building was two spirals)... was a wee lad with my dad dragging me around looking for a seal carver to get some seals made for me and my brother.
Originally Posted by TWA884
(Post 33809581)
I just Googled where to buy rainbow carrots in Toronto, CA, and they are available at Fresh & Wild and online at Walmart.ca.
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Dungeness crab legs & body
oven fries raw organic carrots & cuke dessert still tbd |
Originally Posted by TWA884
(Post 33809581)
I just Googled where to buy rainbow carrots in Toronto, CA, and they are available at Fresh & Wild and online at Walmart.ca.
https://cimg7.ibsrv.net/gimg/www.fly...7232efab12.jpg Lol |
Ramenwell, Sf carryout
Pork ramen at spice level 7 of 8 shared mushrooms shared chicken katsu I love their mindful packing with soup separate from noodles https://cimg2.ibsrv.net/gimg/www.fly...9d2c7f67a.jpeg |
Dolsot bibimbap from an H-Mart foodcourt. The pot (dolsot) wasn't hot enough as it didn't fry my rice to a crisp like it's supposed to be.
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Pasta carbonara which unfortunately got a bit cold because Santa decided to drive down my street just as I was eating. I didn't want to risk curdling so I didn't try to reheat it.
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Wolfgang's Steakhouse NYC. Started with the seafood platter, ribeye, with sides of creamed spinach and onion rings. Apertif was glass of Champagne, and with dinner, a gloss of Cabernet. For dessert, strolled over to Juniors for coffee and a slice of cheesecake.
Was in NYC for business, and decided to arrive a day early on a redeye to enjoy a free day. Glad I did! Midtown feels almost normal this time with packed restaurants and long lines for Broadway shows. PS - Heads up for those planning to dine in NYC; the restaurant checked for both vaccine status and ID. |
Originally Posted by Visconti
(Post 33813954)
a gloss of Cabernet.
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