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Saltwater oyster depot, Inverness CA
prefixe 5-course raw oysters burrata with strawberries and figs cauliflower soup (very broth / consommé) strip steak, good medium rare creme brûlée blind pig double ipa bottle niepoort 2021 10-year tawny https://cimg7.ibsrv.net/gimg/www.fly...7fc4942cf.jpeg https://cimg8.ibsrv.net/gimg/www.fly...0d76d69ff.jpeg https://cimg0.ibsrv.net/gimg/www.fly...24b6d2d61.jpeg https://cimg1.ibsrv.net/gimg/www.fly...3b5fb1268.jpeg https://cimg2.ibsrv.net/gimg/www.fly...210c3bdd1.jpeg https://cimg3.ibsrv.net/gimg/www.fly...406f14f61.jpeg https://cimg4.ibsrv.net/gimg/www.fly...222ac81b2.jpeg https://cimg5.ibsrv.net/gimg/www.fly...4122ab721.jpeg https://cimg6.ibsrv.net/gimg/www.fly...75f960492.jpeg https://cimg7.ibsrv.net/gimg/www.fly...da4f67ba9.jpeg
Originally Posted by chgoeditor
(Post 33576749)
Mr. CE's out tonight so I raided the freezer...made TJ's scallion pancake topped with a fried egg and drizzle of soy sauce, which was a very tasty combo!
my inlaws are also at wrigley dead. |
I bought some chuck crest and tried a little experiment to see if I could make steaks out of such a tough cut. I guess I basically turned the BBQ into a sous vide machine. I kept the temperature in a tight range between 65c-75c and held it there for 9 hours. You don't really want to go much below 65 or you're sitting in the danger zone, and above 75 probably starts pushing the water out of the meat. What came out was tender but still cooked medium. The meat sat at 56c for a solid 4 hours while, I guess, the connective tissue melted. This would be awesome done with a standing rib roast.
https://cimg2.ibsrv.net/gimg/www.fly...aaaa59274.jpeg |
Originally Posted by gaobest
(Post 33577175)
my inlaws are also at wrigley dead.
So are the Cubs. Nobody will notice!🙂 |
Originally Posted by chgoeditor
(Post 33576749)
Mr. CE's out tonight so I raided the freezer...made TJ's scallion pancake topped with a fried egg and drizzle of soy sauce, which was a very tasty combo!
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Quite a spread as experimenting with some missing photos like for the chawanmushi . Desserts will be posted later , if I remember
https://cimg7.ibsrv.net/gimg/www.fly...cb612787b.jpeg Otak buns ( stuffing was spicy fish “ paste “ ) https://cimg9.ibsrv.net/gimg/www.fly...fca92640d.jpeg Sweet and sour pork https://cimg3.ibsrv.net/gimg/www.fly...c9d08c37c.jpeg Sayur lodeh https://cimg5.ibsrv.net/gimg/www.fly...239236773.jpeg Prawn fritters https://cimg6.ibsrv.net/gimg/www.fly...86329b48f.jpeg Baked chicken and gravy , fried mee hoon / vermicelli https://cimg3.ibsrv.net/gimg/www.fly...52bce8a3e.jpeg Fuji pears , oranges and white peaches https://cimg5.ibsrv.net/gimg/www.fly...28a22e7e2.jpeg Sticky date cupcakes https://cimg8.ibsrv.net/gimg/www.fly...2a9e764f8.jpeg Flourless chocolate cake https://cimg3.ibsrv.net/gimg/www.fly...c8e18ce66.jpeg Cream & sauce for the cakes Remembered to add / take some photos , of what is / was left of the cut fruits & cakes |
Originally Posted by CoffeeTraveler
(Post 33578322)
Did you have the Korean or Taiwanese scallion pancake? The latter is a newish offering and is quite good!
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I stopped at Bubba’s Crab to see what was available. He had steamers on the chalkboard but wouldn’t sell them. He didn’t indicate what was off, but he wasn’t comfortable. Gotta love an honest fishmonger. So I bought a dozen middle necks for an appetizer, served with lemon and melted butter. The haddock looked good, so I baked it scrod style with butter and cracker crumbs. Served with a sweet potato and chopped salad of kale, cabbage, carrots, celery and cucumber sprinkled with everything bagel seasoning.
https://cimg7.ibsrv.net/gimg/www.fly...06fc3f3fd.jpeg https://cimg2.ibsrv.net/gimg/www.fly...17437b0a7.jpeg |
We're using up leftover pizza dough, sausage from the farmers market, apples and cheese so we're having calzones and pasta with apple crumble for dessert.
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Charcuterie board
olives focaccia fried chicken sandwich with avocado; served with truffle fries Blondie https://cimg9.ibsrv.net/gimg/www.fly...a4336743c.jpeg https://cimg0.ibsrv.net/gimg/www.fly...1b7bc2491.jpeg |
Originally Posted by chgoeditor
(Post 33578748)
The Korean one -- I'll be on the lookout for the Taiwanese one!
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https://cimg0.ibsrv.net/gimg/www.fly...4afbfe42a.jpeg
Another practice pizza (this time feta and eggplant) on the gas pizza oven. Still getting a hang of the flame control, but consistency is improving. |
Originally Posted by CoffeeTraveler
(Post 33582157)
https://cimg0.ibsrv.net/gimg/www.fly...4afbfe42a.jpeg
Another practice pizza (this time feta and eggplant) on the gas pizza oven. Still getting a hang of the flame control, but consistency is improving. |
Courtesy of a fridge/freezer that died overnight, Saturday night's dinner was some beer brats, mashed potatoes, and raw veggies with homemade ranch dip. Beer brats were in the freezer but had defrosted too much by the time we realized it to safely refreeze by shifting to other freezer. The container of mashed potatoes had defrosted as well.
Wednesday night, I will roast the turkey that started defrosting so we will have turkey tacos sometime this coming weekend. |
Originally Posted by CoffeeTraveler
(Post 33582147)
I’d recommend it. It’s nice and flaky, with a good flavor and texture.
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Palace market, point Reyes, ca
West Marin feed sandwich (hot coppa / feta), warmed bovine bakery, point Reyes, ca orange chocolate chip scone (alas a bit dry!) https://cimg2.ibsrv.net/gimg/www.fly...0ace5428d.jpeg https://cimg3.ibsrv.net/gimg/www.fly...c19a7b3a0.jpeg |
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