What's For Dinner?

I had a colleague, Roger, who grew the best tasting tomatoes in his backyard. Just slice them in half, sprinkle a little bit of salt on them, and eat 'em like a peach. 😋 😋 And, yeah, I know what you mean about the juice. I straight chug it!

Enjoy your steaks. Think we're gonna do prime tenderloin from Costco. Bought a whole one a few months ago and butchered it up myself...T

 

At restaurant Roux in Buenos Aires: appetizer of roasted fennel with a delicate cheese sauce, main courses were sirloin over puree of potatoes and spinach risotto with prawns, enjoyed with a Pelleriti Reserve Malbec.

I ate at Roux, located in Recoleta, a couple of times last November and it was tremendous. Small place -- perhaps 25 seats -- where reservations are needed (at least for dinner).
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^ Don... You're killing me! 😀 This is my lunch. Rice medley and a cup of coffee. 😥 Of course, I have some prime filet mignon defrosting in the fridge for dinner, so it's not all agony. 😀

That shrimp and spinach risotto looks outstanding.

Safe travels and keep living the Ferrari lifestyle my friend!



T

 

Ha found a Tomato soup!

Tomato's, a few blocks up the road is a commercial vegetable greenhouse. They set up a vegetable stand a few years ago. Its pretty fresh stuff straight from the greenhouse.

Today, since my garbage didn't get picked. I need to go to the dump. Since I'm going decided to clean up yard and storage room. I'm already tired, so I'll probably get fast food, no need to clean myself up to go through the drive up window.

 

Tom

The prime filet sounds very tempting!

Breakfast this morning at one of my favorite (now international) morning places -- Le Pain Quotidien, which I first tried at one of their Paris locations. The cafe con leche was excellent, though to be honest the croissants were not up to Paris standards (no surprise there).

For lunch, something much simpler in a small neighborhood restaurant serving specialties from northern Argentina. Just a tamale filled with ground corn and small pieces of cured beef. Very tasty with a Stella and a lot less food than last night.

Returning to Roux for another round tomorrow evening. Last night their card reader was not working properly and the very busy waiter asked me if I could pay the bill in cash, offering a 10% discount. I paid then quickly realized I had shorted him, so made up the difference before we left (much to his surprise and probably a little bit of my own...)

Bon temps.
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City moved the dump. Its now a transfer station and its near Costco. A few fast food options, plus a little more business casual type places. I think I'll try the country kitchen café place called the Pantry. Grab a quick shower and hit the dump around 4:30pm and grab dinner.

 

Food has been good lately some alberta beef
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Bison top blade, mushroom and fennel
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Little taste of indian.
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Well that looks tasty!

 

Maple whisky bbq pulled pork. I added cheese but had i known it came like that i would have passed. Still tasy.
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Sweet chili and tzatziki chicken wrap with asian slaw.
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Great attempt to eat healthy. Candied bacon chicken ceaser salad.

Will probably eat this tomorrow as well.
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Yummy. Is that chicken?

Had a pork chop at Silver Fox in Grapevine, at a PCA social. Nice spice on the Serrano pepper glaze. Have to say, been to this place 3 or 4 times, and hasn't disappointed yet. My biggest "problem" is that it's across the street from one of my favorite hole in the wall Mexican joints, El Taco H. 😋

T

 

Dang, Tamas, please tell me you didn't eat all that food today. 😀
T

 

Oh what a day that would have been! It was through the week.

 

That is a tasty looking plate. You cant even eat all the chips to ruin your appetite!

 

I tried making tamales recently and they're so damn time consuming. That one looks great though!


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The service was good last night. I was disappointed in the food. They had a Philly Cheesesteak on the menu. Ordered it. Instead of steak, they use roast beef. Should have read the menu description. Wasn't very good.

 

Tamales are one of my favorite snack foods. I'm lucky. I'm friends with two Mexican families and they make me them a couple times per year. Actually they mostly make them for certain holidays (Christmas, Easter, and kids Birthdays, etc.) but they make extra for me. Very good.

 

You're a better man than I. It's a lot of hard work. What's impressive though is when you watch the old Mexican ladies down here whip them up, it's like watching a machine! It's so much easier to buy them. There' a little old lady who sells them out of the back of her truck at a local laundromat, whenever we bring the car cover in to wash in their industrial-sized machines, we hope she's there so we can get a few for lunch or dinner...T

 

A grocery store in Eastern Washington was pretty smart. They call the area Apple Capital of the world. Main industry is agriculture, so they have a huge Mexican population. It was the first grocery store to make and carry a huge amounts of Hispanic foods. The stuff they make in store its an open kitchen/production line. Its interesting to watch them make the stuff.

Going to head into Bellingham around 3pm. Buying the nephew a remote control car for his birthday. Plus I think Costco has life jackets around this time of year. I'll probably hit Bob's burgers and brew on the way home. Their Lynden location is very close to the border. So its convenient for a med rare bacon cheese burger.

 

^ We're lucky down here in DFW. If you like Mexican food, eating it or cooking it, you have a lot of options.

Finished off the last bit of our prime beef tenderloin from Costco. Pretty good deal, as I recall, low $20s per pound, if you're willing to do the butchering yourself. This was the end, so the pieces were a bit scraggly, but tender nonetheless.

Being without my favorite steak cooking tools - cast iron and charcoal grill - due to home renovation, I've been trying to develop a scheme to make passable steak on a stove top with nonstick skillets. Heat up the skillet as much as you dare, thin coat of olive oil. Sear two minutes per side. Press down very briefly on steak to insure good contact with pan. Then transfer to a new skillet and cook on lowest heat setting for 4 minutes per side, covered with an aluminum pie pan with holes punched in it. Then, rest as usual, for 4 - 5 minutes.

Lately, I've also become a belated convert to making sure your steak is as dry as possible for the best crust. Used to use olive oil, salt, fresh cracked, & garlic powder. Lately, leaving out the EVOO.

Served with steamed green beans and fresh corn on the cob (which seems to be hitting its peak of flavor down here). Not as great as on the grill, but good. Enjoyed it with a Kirkland 2014 Merlot-Cash Sauv. Not stellar, bit too sweet I thought, but for $10, not bad...T

 

I think our town in WA has 12 Mexican restaurants and a few taco trucks. The one called Lafuente is the best. Vancouver still doesn't have very many Mexican restaurants. Living in Arizona is when I started going for Mexican.

 

That's some good crustification!!