Never been. I was in Arlington last night; wife had a biz meeting there. Wish I had known. Two good places to get burgers are Kelly's Eastside and Ye Ole Butcher Shoppe. Let me know if you hit up the latter joint. Yum. They're good burgers...T
Coco Bistros in Turks and Caicos...delicious Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Just checked out their online menu. Interesting menu. Lots of great looking seafood recipes. The outdoor dining looks divine. Tuna tartare? On a rice/sesame cake? Salmon for us tonight as well, except they're burgers from Costco. Topped with our signature Streetsurfer Spicy Sweet Salsa. Steamed broccoli. Couscous. Enjoyed with prosecco...T
Had the filet. I did have cupim at Oasis in Rio though. Tender as always. I still don`t get why no one serves it in the US?
Yes, tuna tartare on rice/sesame...really good! Ambiance was delightful, and I highly recommend visiting Turks and Caicos! As an aside we rode horses in the ocean Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Never, it's on my food bucket list along with birds nest soup and durian! I was in Rio as a young professional many years ago, didn't know any better. Want to go back one day. Forgot the dinner pic! 😀 T
I'll second the Turks and Caicos. Its a great place to relax in very nice scenery. A family friend owned some guest cottages on Salt Key there. He sold out to some developers in the late 1990's.
Excellent Steamed Seafood last Night (King Crab, Snow Crab, Dungeness Crab, Royal Red Shrimp). Image Unavailable, Please Login
Id move to the Caribbean, lean towards T&C. But I don't like the roads, not sports car friendly anywhere. So couldn't live on any island more then a few weeks.
First whack at a duck breast. Left it in maybe 2mins too long. Perfect otherwise with a fig glaze. Sent from my iPhone using Tapatalk
Short ribs, rice with pinto beans, and plantain bananas. ORD-PDX UA flight. Really good for an airline food. Image Unavailable, Please Login
I'd say for a first attempt, you pretty much nailed it. Today was "everybody into the pool" beef and veggie soup since I had to defrost our upright freezer. Had some beef jus in freezer from a rib roast that I made a while back. Plus some of the roast, and a frozen burger patty, already grilled. Ditto white rice. Corn from the cob leftover from last night. Carrots, parsnips, celery, white onion,bred bell pepper - all diced. Two bay leaves, paprika, S&P, garlic powder. Tomato paste. A pureed roma tomato. Simmer for four hours. Add the rice (since it was already cooked) at the end. Tasted pretty goodwith a few drops of ghost pepper sauce. Enough leftover for lunch for a couple of days this week. T
Yes sir. Started with skin side down then flipped over. I was surprised that it had that blackened look.
Made flat iron steak again tonight. This one was just over a pound so cut it in half. Did one with horseradish and garlic and the other with garlic and tiger sauce. This time I took the meat out and let it get close to room temp before cooking it. Did 129 for 2 hours again and I think they came out just about perfect. Made some more of the Kirkland tortellini but this time made a quick tomato sauce with mainly little grape tomatoes out of my garden. It's odd that the meat seems to actually get more pink after cutting it which I think I remember reading or hearing somewhere. By the time I plated my dinner it looked even more pink than the pics. Image Unavailable, Please Login Image Unavailable, Please Login
Looks great. I think it was a video posted here (with Adam Savage and Kenji Lopez Alt) that mentioned beef turning more pink after you cut it...T
