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friend’s house for poker
biryanizx, Milpitas ca carryout by host! paneer biryani chaat (snacks) Japanese whiskeys - Nikki and another I’m super drink https://cimg4.ibsrv.net/gimg/www.fly...4ec903591.jpeg https://cimg5.ibsrv.net/gimg/www.fly...cfdebdc10.jpeg
Originally Posted by Visconti
(Post 33826241)
It was good! Ordering rare definitely resulted, at least this time, in better results. It was probably medium rare when the chef had finished but ended up near almost medium on its way up to my room before that silver dome thing hotels like to place over the main course had been lifted.
Originally Posted by CoffeeTraveler
(Post 33827390)
Mapo tofu, veggies, brown rice, and spicy rice cakes
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Originally Posted by corky
(Post 33826520)
Well I am all for rule breaking and it isn't that I couldn't eat a big rib eye or lobster in the morning...I would just feel odd going to the trouble of cooking it plus I really like wine with a steak & I don't drink that in the morning. Eating a tbs of mayo out of the jar? Nothing unusual about that to me. I rarely eat just butter but I have been known to put so much butter on a piece of bread that it is almost like just the butter. Of course, these are all done very rarely because I don't want to die next week. I try to eat healthy at least 80% of the time.
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. In my view, most who have grown up with USDA Prime cornfed beef will likely find the grass-fed version here underwhelming, overly lean, too chewy, gamey in a bad way (unlike the dry-aged type) and the only thing more overhyped than the marketing is its price—buyer’s remorse comes to mind here. Conversely, the experience is the almost the direct opposite when those who have grown up with grass-fed beef try our cornfed ones for the first time, and you can see their expression on that first bite that just screams, “wow, this is better than anything I’ve ever had.” And, to put into context, while I may not have covered the globe as extensively as some of you FT’ers here, I have been to my share of places where I’ve tried the best steaks they have to offer including Kobe and Matsuda (Matsuzaka) beef in Japan; and, in my very humble opinion, I’d take the best Chicago ribeye over any of them everyday of the week and twice on Sundays. And, to your point, the correct wine pairing can potentially be sublime. A well marbled dry aged ribeye (think David Burke’s steakhouse in Chicago before it closed) is still the best pairing I’ve ever had with a fine Cabernet with that sought-after strong taste of cassis—again, IMHO pairs better with our steaks than anything I’ve ever had in France. |
Originally Posted by Visconti
(Post 33828384)
Tastes especially in food are, of course, highly individualized but, generally speaking, the concept of grass-fed beef definitely sounds a whole lot more appetizing in theory and on paper than its experience in reality
In my view, most who have grown up with USDA Prime cornfed beef will likely find the grass-fed version here underwhelming, overly lean, too chewy, gamey in a bad way (unlike the dry-aged type) and the only thing more overhyped than the marketing is its price—buyer’s remorse comes to mind here. Conversely, the experience is the almost the direct opposite when those who have grown up with grass-fed beef try our cornfed ones for the first time, and you can see their expression on that first bite that just screams, “wow, this is better than anything I’ve ever had.” And, to put into context, while I may not have covered the globe as extensively as some of you FT’ers here, I have been to my share of places where I’ve tried the best steaks they have to offer including Kobe and Matsuda (Matsuzaka) beef in Japan; and, in my very humble opinion, I’d take the best Chicago ribeye over any of them everyday of the week and twice on Sundays. And, to your point, the correct wine pairing can potentially be sublime. A well marbled dry aged ribeye (think David Burke’s steakhouse in Chicago before it closed) is still the best pairing I’ve ever had with a fine Cabernet with that sought-after strong taste of cassis—again, IMHO pairs better with our steaks than anything I’ve ever had in France. As for the wine, my preference is with a fine Italian Barolo. Cabs tend to have a sledgehammer effect on me. I prefer a slightly more mellow Italian red, such as the aforementioned Barolo, or even an Amarone. However as you mention, tastes vary. |
Originally Posted by phillygold
(Post 33828626)
I’m also not a fan of grass fed beef. I know all about the health benefits, however sneaking a dry aged, grain fed Kansas City strip (my favorite cut) into my very occasional consumption, is a risk worth taking in my view.
Originally Posted by phillygold
(Post 33828626)
Especially with the massive amount of healthy fish that I consume weekly.
Originally Posted by phillygold
(Post 33828626)
As for the wine, my preference is with a fine Italian Barolo. Cabs tend to have a sledgehammer effect on me. I prefer a slightly more mellow Italian red, such as the aforementioned Barolo, or even an Amarone.
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Dinner - tried another country . Another scrumptious Advent meal to compensate for no travels with
Refreshing mocktail with fresh juices - mango , orange , pineapple, strawberries , .. & grenadine syrup & others with Palauaner & Ashahi beers The photos & captions disappeared of our North Indian meal , try post again soon .. here ‘ s the menu first https://cimg3.ibsrv.net/gimg/www.fly...41723c742.jpeg Wide menu :) https://cimg6.ibsrv.net/gimg/www.fly...7e389c423.jpeg Fisk tikka https://cimg7.ibsrv.net/gimg/www.fly...7eada3545.jpeg Tandoori broccoli https://cimg8.ibsrv.net/gimg/www.fly...d6d47b711.jpeg Lamb chops What is left of the pappadams https://cimg5.ibsrv.net/gimg/www.fly...634a2fd58.jpeg Especially prepared no garlic mutton dum briyani https://cimg7.ibsrv.net/gimg/www.fly...4c26c5d04.jpeg Garlic naan Raita , cheese mayo & .. Close up of rogan josh and butter chicken https://cimg1.ibsrv.net/gimg/www.fly...10988a2db.jpeg With butter naan https://cimg4.ibsrv.net/gimg/www.fly...95579deab.jpeg Betel leaves ice cream & also mango / pistachio ice cream |
Clermont Brewing Company, Clermont Florida.
Started with hummus with pita, cucumber and carrot slices. Then Two tickets to Paradise roll. (Shrimp, carrots, chives, spicy mayo). Korean chicken tacos (3) & half Asian chopped salad. Took home some hummus and one taco. Stuffed. https://cimg5.ibsrv.net/gimg/www.fly...30accdc2b.jpeg https://cimg0.ibsrv.net/gimg/www.fly...d1891f403.jpeg |
Homemade enchiladas -- chicken, corn, black bean and zucchini with red enchilada sauce
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Had some laksa packets left from a previous purchase (Prima instant Curry Laksa... If I open two packets, I don't always put both soup packets in)... so it was pork and vegetable dumplings in a laksa soup-base... Got one more package of dumplings... need to figure out what's the next (simple) soup I'm going to cook them in...open to suggestions.
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West side story movie, Daly City ca
uno pepperoni pizza boy does it bite to wear a mask for most of the movie. It’s not fun. I’m not sure when I’ll return to cinema. I still have Cinemark (cnk) membership lol coconut macaroon with chocolate cover, dog bone designed jam cookie, Trader Joe’s Cara orange https://cimg9.ibsrv.net/gimg/www.fly...03770a95f.jpeg https://cimg6.ibsrv.net/gimg/www.fly...f856573f8.jpeg |
Takeout from our local Italian spot:
Fried olives Cheese tortellini with marinara Neapolitan-style pizza with ricotta, zucchini and lemon zest (no red sauce) |
Originally Posted by chgoeditor
(Post 33833444)
Takeout from our local Italian spot:
Fried olives Cheese tortellini with marinara Neapolitan-style pizza with ricotta, zucchini and lemon zest (no red sauce) I got takeout from Lemonade tonight (I had a coupon for a free entree!) and it is really good. Salmon over red rice, mexican street corn, mashed potatoes. I really wanted to go next door to Lucille's and get an order of fried dill pickles but already had way too much food. |
Izzy’s steakhouse, Sf ca
shared wedge salad & prawn cocktail new York strip steak, rare plus 30 seconds with Izzy’s potatoes & creamed spinach shared key lime pie & creme brûlée my steak was great and I appreciate our steak thread which encouraged me to go rare plus 30 seconds https://cimg5.ibsrv.net/gimg/www.fly...40dad4c06.jpeg https://cimg6.ibsrv.net/gimg/www.fly...0983e37ba.jpeg https://cimg7.ibsrv.net/gimg/www.fly...093ec79cc.jpeg https://cimg8.ibsrv.net/gimg/www.fly...52854448e.jpeg https://cimg9.ibsrv.net/gimg/www.fly...e01f52b1d.jpeg |
You know when something turns up and you have NFI and you were drunk when you ordered it and forgot about it? Meet my cazuela.
That's chorizo with potatoes. Added a bit of cider for sweetness. https://cimg8.ibsrv.net/gimg/www.fly...0b20250e5.jpeg |
Originally Posted by gaobest
(Post 33834025)
Izzy’s steakhouse, Sf ca
Here's a blast from the past. Once upon a time long ago in a city far far away (the old San Francisco), one of my initial assignments was some work for Hambrecht and Quist, and during those 6 months or so, it was routine for some of us to head out to Izzy's for steaks and drinks at around 8pm - 9 pm a couple of times per week. For old time's sake, I still go there once in a while, and still enjoy it very much. The bartender there used to make a Manhattan exactly the way I liked it and never with the cherry! |
Originally Posted by Visconti
(Post 33834550)
That NY Strip looks perfect!
Here's a blast from the past. Once upon a time long ago in a city far far away (the old San Francisco), one of my initial assignments was some work for Hambrecht and Quist, and during those 6 months or so, it was routine for some of us to head out to Izzy's for steaks and drinks at around 8pm - 9 pm a couple of times per week. For old time's sake, I still go there once in a while, and still enjoy it very much. The bartender there used to make a Manhattan exactly the way I liked it and never with the cherry! the old San Francisco still had severe income inequality, severe homeless tent life, and severe traffic. What it lacked was a wealth of sushi & Wagyu, a better selection of breweries and draft beer, better donut choices, and more car services so that we didn’t have to deal with so many drunk drivers. It used to be so hard to get taxis and sometimes I’d have to walk miles in the middle of the night to get home. Now I can drunkenly enjoy 2a donuts, knowing that some phone clicks will get me home. |
Originally Posted by gaobest
(Post 33835503)
cheers - yeah, Izzy’s is still great and bonus for open table. I bet that even their prime rib au jus is better than house of prime rib. Not as good as but better. Of course I’d have to order it first, but even the prime rib at original Joe’s is pretty great. I can see the value of just going to Izzy’s when in pac heights.
the old San Francisco still had severe income inequality, severe homeless tent life, and severe traffic. What it lacked was a wealth of sushi & Wagyu, a better selection of breweries and draft beer, better donut choices, and more car services so that we didn’t have to deal with so many drunk drivers. It used to be so hard to get taxis and sometimes I’d have to walk miles in the middle of the night to get home. Now I can drunkenly enjoy 2a donuts, knowing that some phone clicks will get me home. |
Gentle reminder that any further discussion of non-dining matters (transportation, homeless, etc.) needs to move to the San Francisco forum. Thanks
cblaisd, Co-Moderator, Dining Buzz |
We made a decent dent in the pot of pea soup - made 14-18 servings - dipping biscuits into the soup.
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In the mood for Mexican cuisine tonight, and dropped by a local place to pick up some super quesadillas. I've been there enough where the restaurant is familiar with my tastes, and I always order it with carnitas, where they'll generously give me a double serving of the pork; suffice it to say, they're well familiar with my penchant for meat. Well, not sure if it's the shortage, but they were out of it today.
So, caught off guard, I choose chicken instead. Ah, it's not the same! Kind of how for my tastes, I like duck in Chinese cuisine the best, when it comes to pork, I like the way it's prepared in Mexican cuisine the best. This chicken quesadilla just isn't going to do it. I really hope we're not having a shortage of pigs. |
Bit bored with lamb so I took the marked-down stuff I've been gathering in the freezer (intended for sop kambing) and am making a batch of nasi briyani.kambing (one today, one fresh for tomorrow).
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Pizza on the grill with sweet Italian sausage and fresh mozzarella. It wasn't pretty but was delicious.
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We didn't feel like a regular meal tonight. I am wrapping presents and completing two gifts that I am making (at their request), for two pf my friends. I make ornament wreaths using mostly vintage ornaments from the 50s and 60s. I love doing it, but it is time intensive - especially at this time of year. So, we went out to get a variety of our favorite cheeses, gjetost, ( a sweet and unusual Norwegian cheese that is an acquired taste for some) a few German cheeses including butter Kasse, Bavarian blue, and limburger. Pickled herring with wine sauce, pickles, pickled brussels sprouts, carrots, celery, pickled beets, sliced red onion, and an assortment of breads pumpernickel, rye, and crackers. Sliced apples and pears, and grapes. Having a local lager with this.
https://digital-planner.com/meal/planner |
Aidell’s chicken apple sausages
Neeps & Tatties (mashed turnips & potatoes) Turnip greens |
Getting take out from our favorite nearby (ie, not a Rick Bayless restaurant) Mexican spot. Coincidentally the owners have been doing a gut rehab on the house at the opposite end of the block (from our house), so maybe Mr. CE can check on their move in date while picking up.
Pollo sopes Guacamole Tortilla soup(Mr. CE is getting some beef dish.) |
Last night's pizza leftovers. I think it is best to reheat on the grill but it is pouring out so I did it in a pan on the stove. Then topped with pepperoncini and honey.
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Hot smoked wild sockeye salmon, rice pilaf, green beans.
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In past years, our Christmas Eve tradition was a cold buffet with bread, rolls, cold cuts, sliced cheese and salads. We’ve gotten too few to put out that much food so I bought a tray of pre made Cuban sandwiches from Publix along with cole slaw and macaroni salad.
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Originally Posted by BamaVol
(Post 33840530)
In past years, our Christmas Eve tradition was a cold buffet with bread, rolls, cold cuts, sliced cheese and salads. We’ve gotten too few to put out that much food so I bought a tray of pre made Cuban sandwiches from Publix along with cole slaw and macaroni salad.
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Originally Posted by gaobest
(Post 33840795)
will your FIL join? Happy holidays !!!
We included my father in law tonight (Cuban sandwiches) and tomorrow night for dinner (roast pork loin stuffed with garlic and rosemary). After dinner tomorrow we will family zoom with 3 out of 4 kids. Sadly my daughter and her family weren’t available when everyone else was. But we will be getting together with them in Alabama in a few days. |
On Christmas we're Christian but on Christmas Eve we're Jewish so we're currently awaiting Chinese food delivery. At some point tonight there will also be a movie!
I can't remember the entire order but it includes twice cooked pork, dumplings, fried rice, cumin lamb and mu shu chicken. |
Dinner tonight was to be a Christmas ham with a bunch of sides, but after an unexpectedly large seafood lunch, no one felt like cooking, let alone eating much, so we had a carryout pizza with salad instead.
Merry Christmas everyone. |
Dungeness crab fresh off the dock, steamed jumbo artichokes, crusty round-loaf homemade bread.
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Originally Posted by braslvr
(Post 33841409)
Dungeness crab fresh off the dock, steamed jumbo artichokes, crusty round-loaf homemade bread.
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We went to a local Italian restaurant for a Feast of the Seven Fishes dinner. Started out with White Fig cosmos. Then baccala fritters for the table. I had:
https://cimg0.ibsrv.net/gimg/www.fly...e126100a0.jpeg Swordfish spiedini - stuffed with currants, pine nuts, herbed bread, provolone and lemon samoriglio, with roasted potatoes, cauliflower and asparagus. Delish! |
Originally Posted by ILuvParis
(Post 33841512)
We went to a local Italian restaurant for a Feast of the Seven Fishes dinner. Started out with White Fig cosmos. Then baccala fritters for the table. I had:
https://cimg0.ibsrv.net/gimg/www.fly...e126100a0.jpeg Swordfish spiedini - stuffed with currants, pine nuts, herbed bread, provolone and lemon samoriglio, with roasted potatoes, cauliflower and asparagus. Delish! |
Originally Posted by Jaimito Cartero
(Post 33841580)
What restaurant?
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Christmas Eve supper
cheese platter crackers & honey platter veggie tray king crab legs dungeness crab legs caesar salad caesar-lite salad without anchovy / egg noodles baguette juniors cheesecake pumpkin pie freshly-whipped whipped cream (my first time!) https://cimg3.ibsrv.net/gimg/www.fly...beb4d5d46.jpeg https://cimg4.ibsrv.net/gimg/www.fly...bea0f8a3c.jpeg https://cimg5.ibsrv.net/gimg/www.fly...72ffcb0c5.jpeg https://cimg6.ibsrv.net/gimg/www.fly...661a9574d.jpeg https://cimg7.ibsrv.net/gimg/www.fly...cda489e69.jpeg https://cimg8.ibsrv.net/gimg/www.fly...1ecbd3aa6.jpeg |
Christmas eve dinner was fried calamari, crab louie (sauce from Swan), shrimp scampi (lots of butter), fried oysters, bite sized baked cod (similar to the ones at the Bellagio), mussels and baked salmon. It was a good year, so we celebrated with some excellent Champagne & Ossetra caviar. Been 48 hours since I've last had meat, and going to make up with it tomorrow where we're hosting Christmas Day dinner.
Merry Christmas everyone! |
East west CHRISTmas Eve dinner
The beef ended up being well done , but thankfully still tender https://cimg0.ibsrv.net/gimg/www.fly...af747adb3.jpeg Roast beef ( organic ) from Supernature , poh piah from Joo Chiat and Hokkien mee from Hong Lim hawker centre https://cimg0.ibsrv.net/gimg/www.fly...228895396.jpeg Rather pale no chilli but lots of sweet sauce in these 2 poorly wrapped poh piahs ! :( Tastes yummy anyway :) |
Originally Posted by Visconti
(Post 33841827)
Christmas eve dinner was fried calamari, crab louie (sauce from Swan), shrimp scampi (lots of butter), fried oysters, bite sized baked cod (similar to the ones at the Bellagio), mussels and baked salmon. It was a good year, so we celebrated with some excellent Champagne & Ossetra caviar. Been 48 hours since I've last had meat, and going to make up with it tomorrow where we're hosting Christmas Day dinner.
Merry Christmas everyone! |
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