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Originally Posted by BamaVol
(Post 33814103)
I hope you didn’t spill any on your place matte. 😁
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Originally Posted by gaobest
(Post 33813192)
Pork ramen at spice level 7 of 8 In any case, I appreciate the order since I tend to always order one level below the spiciest any restaurant offers :). Well, at least for the places that I know take heat seriously. |
https://cimg9.ibsrv.net/gimg/www.fly...c7a1d8a33c.jpg
New York strip, grilled trumpet mushrooms, mashed potatoes, demi glace, and assorted greens. Pedroncelli "Friends" for the wine, a nice Merlot, Zinfandel, and Sangiovese blend. |
spaghetti with marinara & meatballs
mixed green salad https://cimg7.ibsrv.net/gimg/www.fly...6bf813442.jpeg
Originally Posted by work2fly
(Post 33818740)
New York strip, grilled trumpet mushrooms, mashed potatoes, demi glace, and assorted greens.
Pedroncelli "Friends" for the wine, a nice Merlot, Zinfandel, and Sangiovese blend. |
Baked halibut with broccolini, asparagus, onion, tomatoes according to this recipe (which made a truly delicious marinade):
https://www.themediterraneandish.com...ables/#webpage Plus rice pilaf, blueberries, leftover biscuits, oatmeal chocolate chip cookies |
Originally Posted by gaobest
(Post 33818953)
spaghetti with marinara & meatballs
mixed green salad Sister Shuberts yeast rolls Zucchini with diced fire roasted tomatoes, basil, oregano. |
Bagels and smoked fish
smoked sturgeon, gravlax, hot smoked salmon - from WF https://cimg3.ibsrv.net/gimg/www.fly...1ffe11c03.jpeg |
Originally Posted by StuckInYYZ
(Post 33810231)
.. kiam chye (at least around here) is pickled mustards... love the stuff...very versatile vegetable... 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. .. Thought , best be snappy this dinner Pizza night .. deciding on desserts - that is what happens when one has options walking through Hilton and FS . Last night it was like all bar 2 , will not happen on consecutive nights ! https://cimg1.ibsrv.net/gimg/www.fly...e4e7662f4.jpeg Lino pizza , mushrooms with half / half - added bacon & prosciutto https://cimg3.ibsrv.net/gimg/www.fly...568cef0f5.jpeg 🤔 decisions , decisions , decisions .. just part of what is available in Four Seasons |
https://cimg5.ibsrv.net/gimg/www.fly...ea365429b.jpeg
Lydia Bastianich has a new cookbook but a recipe for her Skillet Lasagne appeared in the Chicago Tribune recently. It has three cheeses, oven ready noodles and marinara. I used everyone’s favorite, Rao’s and substituted hot Italian sausage for the peas (weird). Finished under the broiler. Surprisingly good. |
Originally Posted by ILuvParis
(Post 33822469)
Lydia Bastianich has a new cookbook but a recipe for her Skillet Lasagne appeared in the Chicago Tribune recently. It has three cheeses, oven ready noodles and marinara. I used everyone’s favorite, Rao’s and substituted hot Italian sausage for the peas (weird). Finished under the broiler. Surprisingly good.
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Salad with blue cheese and artichoke hearts
Honey glazed grilled salmon I was too lazy to make a veggie. https://cimg3.ibsrv.net/gimg/www.fly...d098f7312b.jpg |
Originally Posted by BamaVol
(Post 33822610)
Peas? My grandmother is rolling in her grave.
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Eclectic Advent family dinner
https://cimg0.ibsrv.net/gimg/www.fly...13b126dbd.jpeg Part of the spread - closest is special fried ‘ burnt ‘ mee hoon , above it is fried congee / cjok ❗️ .. various pork sausages & a beef sausage https://cimg2.ibsrv.net/gimg/www.fly...c4c9dc21f.jpeg Crispy squid , home made cha siu , Spanish omelette , mac & cheese and roast beef https://cimg3.ibsrv.net/gimg/www.fly...7538d1745.jpeg Really sweet white sweetcorn https://cimg6.ibsrv.net/gimg/www.fly...53bef6cbf.jpeg 2 types of corn & KL style Hokkien mee https://cimg0.ibsrv.net/gimg/www.fly...79ec2b275.jpeg Limited edition Dolce&Gabbana pannetone https://cimg1.ibsrv.net/gimg/www.fly...5a34c66d2.jpeg A slice of the panettone with lots of Sicilian almonds , .. |
It’s a cold, rainy day and evening. Mrs. PhillyGold has felt inspired to cook a stick to your ribs Mac and cheese for dinner tonight.
https://cimg2.ibsrv.net/gimg/www.fly...e272a8e48.jpeg |
Gonna order a room service NY Strip and put gaobest's suggestion into practice requesting it RARE. Let's see what happens!
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Mr. CE is going out and I wanted to stay home, so Trader Joe's chicken tikka samosa made in the air fryer!
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Warm ciabatta dipped in really good balsamic & rosemary olive oil
Caesar salad (no croutons) Grilled onions Grilled rib eye (all the steakhouse talk got to me) Asparagus with ghee Cannonball Cabernet Sauvignon. I always forget that asparagus messes with the taste of wine. |
I've been on FT for awhile and never got into this thread. Y'all eat well! Happy holidays!
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Originally Posted by lamphs
(Post 33825841)
I've been on FT for awhile and never got into this thread. Y'all eat well! Happy holidays!
The only think I know is steak, my one trick pony. Hey, I'm American, and I'm ok with my limitations!
Originally Posted by corky
(Post 33825180)
Grilled rib eye (all the steakhouse talk got to me)
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Originally Posted by Visconti
(Post 33825927)
I'm pretty amazed at the culinary knowledge of others in this thread, and the wide breadth of cooking acumen I've seen here. Just as I'm a novice traveler when compared to other FT'ers, the same is true for me on this thread--I'm a culinary novice compared to many of these folks on here.
The only think I know is steak, my one trick pony. Hey, I'm American, and I'm ok with my limitations! LOL...sorry, that's the one course that I wake up daily and want to eat most. There's some simplistic elegance to knowing exactly what ones to eat the most every morning, at least for me. |
Leftover Zaytoon Mediterranean from friday
lamb shawarma wrap mezze platter hummus & pita
Originally Posted by Visconti
(Post 33824924)
Gonna order a room service NY Strip and put gaobest's suggestion into practice requesting it RARE. Let's see what happens!
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Originally Posted by corky
(Post 33826160)
Well I cooked up this one for dinner ...it would have felt weird to grill up a big thick rib eye for breakfast. It was grass fed and tasted a bit gamey to me. For steak and eggs for breakfast I think of something thin like hangar or skirt steak but I would defer to your experience in that area.
I’d agree that generally rib-eyes for breakfast would be peculiar. Some prefer leaner meats for breaking the fast, probably because for most of us our digestive systems aren’t really acclimated to handling that amount of fat shortly upon waking. Not that I’m proud of this, but I love fat so much that I’m an exception! Not to gross anyone out, but I’ve often just enjoyed, say, eating a tablespoon of mayo or a slice of butter plain—not often, but it’s a practice I’ve engaged in my entire life. My Mother was so disturbed by my peculiar culinary tastes that she made a considerable effort into changing them. It never worked, and my Grandmother, after a time, finally just told her to leave me alone. And, to this day, I have this peculiar love of fat that’s very unusual; and, I’m probably one of the few who does indeed enjoy a thick fatty ribeye and lobster bathed in butter for breakfast absent any gastronomical consequences. In my experience, grass fed beef in the US market tend to be a little gamier, lean and often having a different color when cooked, more bluish than the bright red we Americans have been accustomed to. It’s definitely healthier and boasts a considerably better ratio of good fats—omega 3s—than the proverbial cornfed USDA Prime steakhouses prefer. In my view, the latter tastes better, but the former is better health-wise and probably for the environment (not that I really know much about this topic). Generally, I tend to avoid the grass-fed beef here in the States for the reasons you’ve mentioned; however, I was quite pleasantly surprised to find the grass- fed beef (rib-eyes) were fabulous during my time in Australia. And, to add insult to injury, it was considerably more affordable than ours! It was such a good deal, I just kept ordering every night, and it was available on the menu almost everywhere you dined, at least in Sydney.
Originally Posted by gaobest
(Post 33826184)
how was the steak?
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Originally Posted by Visconti
(Post 33826241)
...there’s also room for individual preferences.... I’ve grown to appreciate the effort we invest into learning the “rules”....
https://www.flyertalk.com/forum/dini...ght=food+rules |
Neither of us was all that hungry last night. I prepared a plate with a sliced apple and orange segments. Then a bowl of black bean hummus with flatbread crisps to dip. Then a few assorted nuts from a Christmas gift.
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Originally Posted by Visconti
(Post 33826241)
Well, when it comes to food, there are some generalities we follow but, at the same time, there’s also room for individual preferences. For instance, I’m from the school where Brandy should always be enjoyed neat and slightly warmed above room temperature, but some of my friends with culinary taste far more sophisticated than mine actually enjoy it either mixed or on the rocks. Over the years, I’ve grown to appreciate the effort we invest into learning the “rules” is expressly to know they should be broken, per each of our unique tastes & preferences.
I’d agree that generally rib-eyes for breakfast would be peculiar. Some prefer leaner meats for breaking the fast, probably because for most of us our digestive systems aren’t really acclimated to handling that amount of fat shortly upon waking. Not that I’m proud of this, but I love fat so much that I’m an exception! Not to gross anyone out, but I’ve often just enjoyed, say, eating a tablespoon of mayo or a slice of butter plain—not often, but it’s a practice I’ve engaged in my entire life. My Mother was so disturbed by my peculiar culinary tastes that she made a considerable effort into changing them. It never worked, and my Grandmother, after a time, finally just told her to leave me alone. And, to this day, I have this peculiar love of fat that’s very unusual; and, I’m probably one of the few who does indeed enjoy a thick fatty ribeye and lobster bathed in butter for breakfast absent any gastronomical consequences. In my experience, grass fed beef in the US market tend to be a little gamier, lean and often having a different color when cooked, more bluish than the bright red we Americans have been accustomed to. It’s definitely healthier and boasts a considerably better ratio of good fats—omega 3s—than the proverbial cornfed USDA Prime steakhouses prefer. In my view, the latter tastes better, but the former is better health-wise and probably for the environment (not that I really know much about this topic). Generally, I tend to avoid the grass-fed beef here in the States for the reasons you’ve mentioned; however, I was quite pleasantly surprised to find the grass- fed beef (rib-eyes) were fabulous during my time in Australia. And, to add insult to injury, it was considerably more affordable than ours! It was such a good deal, I just kept ordering every night, and it was available on the menu almost everywhere you dined, at least in Sydney. I won't be buying that grass fed steak again for the reasons you stated. Besides the gaminess, it wasn't very well marbled. Thank god I grilled up a bunch of onions with it because they helped with the flavor. I would try the Aussie version. I love Australian lamb. |
Originally Posted by corky
(Post 33826160)
Well I cooked up this one for dinner ...it would have felt weird to grill up a big thick rib eye for breakfast. It was grass fed and tasted a bit gamey to me. For steak and eggs for breakfast I think of something thin like hangar or skirt steak but I would defer to your experience in that area.
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Hey, if you can find good food somewhere, regardless of time, Go for it. There was one time I was coming off a shift for a project at 6am. I had been up literally for 20 hours to help implement it. On the way to the subway station to head home, I walked past a 24h Burger King... and at the time, I realized I hadn't had any food for more than 12 hours. So walked in and ordered two whoppers (minus the pickles and mayo). When I got home, added some marbled cheddar and shoved one into the microwave and just devoured it. No one I know would eat a whopper (or any hamburger) at 7am, but hey, it was pretty good and better than anything I could make in a semi-comatose state.
Or the time I arrived at HKG at 6am with my next flight being several hours away... I forget the name of the restaurant (Coral Cafe or something like that? It's at one end of the airport on an elevated food court)... anyway, they had 干炒牛河 (cantonese rice noodles w/beef... not CKT although similar) that they just started plating... it's not traditionally a breakfast meal... but it felt like a good meal to me (after being on a plane for 15 hours). My point being, if you see it, and you're in the mood for it, regardless of the time, why not. |
Originally Posted by StuckInYYZ
(Post 33827039)
Hey, if you can find good food somewhere, regardless of time, Go for it. There was one time I was coming off a shift for a project at 6am. I had been up literally for 20 hours to help implement it. On the way to the subway station to head home, I walked past a 24h Burger King... and at the time, I realized I hadn't had any food for more than 12 hours. So walked in and ordered two whoppers (minus the pickles and mayo). When I got home, added some marbled cheddar and shoved one into the microwave and just devoured it. No one I know would eat a whopper (or any hamburger) at 7am, but hey, it was pretty good and better than anything I could make in a semi-comatose state.
Or the time I arrived at HKG at 6am with my next flight being several hours away... I forget the name of the restaurant (Coral Cafe or something like that? It's at one end of the airport on an elevated food court)... anyway, they had 干炒牛河 (cantonese rice noodles w/beef... not CKT although similar) that they just started plating... it's not traditionally a breakfast meal... but it felt like a good meal to me (after being on a plane for 15 hours). My point being, if you see it, and you're in the mood for it, regardless of the time, why not. |
It's tamale time! Always a 2 day project. Yesterday I made the pork, and Ms. braslvr made the sauce. Today they were combined, the masa was made, and she is folding and I'm steaming. Should make 80-100. I love tamales, and they freeze well.
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Originally Posted by braslvr
(Post 33827133)
It's tamale time! Always a 2 day project. Yesterday I made the pork, and Ms. braslvr made the sauce. Today they were combined, the masa was made, and she is folding and I'm steaming. Should make 80-100. I love tamales, and they freeze well.
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Originally Posted by braslvr
(Post 33827133)
It's tamale time! Always a 2 day project. Yesterday I made the pork, and Ms. braslvr made the sauce. Today they were combined, the masa was made, and she is folding and I'm steaming. Should make 80-100. I love tamales, and they freeze well.
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Originally Posted by corky
(Post 33827224)
I am out of the tamale business. I have made them for a few years and I love having them in my freezer but last year I declared was my last year going to all of that trouble. The damn husks kept splitting and it wasn't fun anymore, especially when the Del Real ones are really good. I am impressed that you made your own masa...we bought ours from the Mexican market in a big bag...already made. Did you use lard?
We've never tried the pre-made masa. Maybe next time as we now live in a place that actually has Mexican markets. Making the masa is the easiest part of the whole deal though.
Originally Posted by BamaVol
(Post 33827228)
How many people does 100 tamales feed?
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Originally Posted by BamaVol
(Post 33827228)
How many people does 100 tamales feed?
Originally Posted by braslvr
(Post 33827303)
Two. :)
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Originally Posted by corky
(Post 33827224)
I am out of the tamale business. I have made them for a few years and I love having them in my freezer but last year I declared was my last year going to all of that trouble. The damn husks kept splitting and it wasn't fun anymore, especially when the Del Real ones are really good. I am impressed that you made your own masa...we bought ours from the Mexican market in a big bag...already made. Did you use lard?
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https://cimg5.ibsrv.net/gimg/www.fly...2d2a447de.jpeg
Mapo tofu, veggies, brown rice, and spicy rice cakes |
Originally Posted by BamaVol
(Post 33827323)
Over how many meals?
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Originally Posted by TWA884
(Post 33827342)
Evan Kleinman posted a link on the web page of her Good Food radio program to Gab Chabran’s seasonal recommendations:
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Angel hair pasta with pancetta, tomatoes, kalamata olives and topped with Parmesan & toasted breadcrumbs.
https://cimg3.ibsrv.net/gimg/www.fly...f1bbf96f83.jpg |
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