What's For Dinner?

Ah steak snobbery!!! Back when I lived in Toronto. I was semi single and ate out almost every night. One of our clients, a dentist. Well he hired an 18 year girl as reception. Ended up divorced and married the receptionist! 54 with a 20 year by the time they married. She couldn't cook. We ended up going out almost every night together. One night we hadn't decided on a restaurant. The wife suggested Outback. The answer back was for $10 more we can go to Ruth Chris and have a slightly better steak!

 

Shadow is looking at me and wondering why that fool is licking his computer!!

 

All good.

Wrap 'em in bacon..... *everything's* better with bacon!.

Keeps 'em nice & moist too. Can't go wrong....

Cheers,
Ian
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I can't follow the link but those pics are amazing! Likewise, I agree on the not ordering steak unless it's a steak restaurant...T

 

I've eaten at Outback once because a friend insisted. Not impressed. David Burke's in Chicago - now that 55 day dry aged rib eye was awesome. Grill 23 in Boston - tremendous kobe cap steak. Apart from those, my Texas chauvinism says I can do as well, if not better on my back yard grill...T

 

He was snobby against chain restaurants.

 

Both Ruth and Outback are chains. Wife reminded me that she ate at a Ruth's Chris in The Big Easy. She thought it was okay. One other place that I really liked was the original Larwy's in Beverly Hills. Prime rib was great. Service impeccable. Much better than House of Prime Rib in SF in my opinion...T

 

All the discussion of dipping sauces for shrimp got me wanting to make a sweet chili sauce (mae ploy like) for my fish burgers tonight. Long story, short: cascabel peppers were not the right choice. Not high enough on Scoville scale. Knew I shoulda Googled them. I almost fully de-seeded them, so that didn't help. Chopped up two dried pods, tsp peach jam, water - blitz with stick blender. Reduce in a sauce pan at low heat. Sweet. A bit of kick after the fact, but my 99 year old MIL tried it and thought it was good, and she has ZERO heat tolerance. Dang. Knew I shoulda grabbed the chiles de arbol. Live and learn...T

 

Ruth's is good for what it is. We usually hit an old school style steak house called La Castile near Toronto. It was excellent 15 years ago. But its slipped in the last few years. We also have a Canadian chain of high end steak houses called Hy's, no relation to the one in Hawaii. They are very good, just above Ruth's. I'm not a big side dish person. I barely eat fries, etc.

 

Fajitas tonight. .
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So I didn't make it to Costco but hit Central Market today. Ended up with flank streak and shrimps. It's what looked good. Turned out pretty well but my buddy who was doin the cooking could have taken both off a little earlier. Steak, shrimp, some grilled portabella shrooms and some smoked salmon and smoked tuna for pre dinner snack. Oh and some wine might have been involved.
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Scrimp and whine, the gossip will be brutal.

 

Looks great, is that a teriyaki glaze ?

 

The steak was a Hawaiian bbq marinade. The shrimp was a chili sauce marinade. Both were bottled sauces but both were good.

 

That looks good!!!

 

Your are the host with the most!
T

 

Today was spring clothes shopping day. Ended up in the oldest company in North Americas household goods department! They had those sandwich maker grills things on sale for $23, had to buy it. The only thing I liked at Denny's was the super bird sandwich. It was good 20 years ago. Now they are very skimpy on ingredients and its not very good. I had one at the restaurant a few months ago, it was paper thin one slice turkey and miniscule piece of bacon and very little Swiss cheese. Now I make my own double the ingredients. Bought the sandwich maker just for this.

That's my dinner plan and finish off the frozen onion ring bag.

this is what I bought Sandwich Maker | Hudson's Bay

 

Redid this soup recipe tonight, but a bit more rustic. In other words, I rough chopped everything because I didn't feel like fine chopping, and so made it more like a stew.

That's dinner tomorrow night. Tonight it's pizza!! One with sardine sauce. Other (pictured below) is regular tomato pie with some left over meatballs.


T

 

Now I see this??? Wish I'd have seen it yesterday. It's all good though, I'll have to keep that in mind for next time.

 

Thinking about dinner. Going out tomorrow, thinking cooking something. Maybe chicken burgers.

 

I have a tri-tip marinating now....

 

Do you insert fresh garlic cloves or just rely on the marinate?

I cooked a small brisket a few days back which was basically tri-tip cut (flat) and did not trim, I prefer the fatty Point and always order that when eating out.

 

Garlic is present in 2 forms but not inserted or injected.