What's For Dinner?

I don't think they serve poutine. They do make pretty good burgers. Their Texas locations have good reviews: the keg texas - Google Maps

 

Hahahah...resort world Vegas hotel ..

 

Buffalo Chicken Mac. Not sure what the hell my wife does to make this but it’s OUTSTANDING to the point I could eat it for days!
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Ginger-cilantro-jalapeño chicken soup and tuna on crackers.

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Is that fried garlic on top? I'll have to try that.

I made a pot roast the other day, still eating leftovers from that but got tired of it. Bought stuff today and made french onion chicken today. Tasty served over some riced cauliflower. Now have leftovers from that to eat too.

 

Yup fried garlic chips and fresh jalapeños. Gonna do that trick next time I make curry scallops.


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I left my print out vaccine proof paper with my mom. You need it to dine in restaurants. The website wouldn't let me print another vaccine passport. The Keg, don't think it is good for take out. Ended up getting sushi/sashimi combo and some rolls take out.

Tonight I'm thinking of the cheesesteak sandwich at Fatburger. Its very good.................. Or I might do fish and chips.

 

Yeah, that looks good!

 

Ended up having sushi/sashimi and rolls. Fish and chips place was out of oysters. I go for their oysters more then the halibut. They said they are getting oysters today. Going to try again tonight.

 

Changed my mind. Still full from lunch. Might skip dinner.

 

Russian Shuba Salad

Deep dish pizza with my favourite toppings
Tomatoes
Onions
Anchovies
Hot peppers
Hot sausage
Peperoni
Mushrooms

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5lbs of spicy boiled shrimp...Boiling crab Alhambra CA.
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Made pizza for only the second or third time in my life. We did them on the outdoor gas grill, one in a cast iron pan and one on the grates. Topped with kielbasa and onions, a tomato sauce I cooked up and we only had those little baby bell red round cheeses, so I grated those up. Surprisingly yummy. The crust was perfectly crisp on the bottom and well-cooked on top. Preferred the cast iron one over the grate cooked pie. It seems clear at this point we will never get a perfectly round pizza…Will try again tomorrow…

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Wife does pizza on that thin lavash bread. If you like thin crust , it comes out pretty damn good .

 

I like that idea! Is the lavash already cooked or do you use the dough used to make lavash?

T

 

That's good looking for an early attempt. I've never gotten a round pie when I made the attempt to do it myself.

Since we're still in the Keys, I had to make a grouper sandwich.

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Not the prettiest size the kitchen is not a full one, but pretty tasty. The slivers of scotch bonnet added a nice heat.

T

 

round...smmnound who cares? Pizza looks good.....

 

Dry aged A5 rib cap and dry aged psoas minor from Edwards aged meat. Not pictured is roasted broccolini

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Fish and chip place was still out of oysters. Had sushi/sashimi and rolls. Three kind of rolls at 8 each, was stuffed by the time I ate the rolls. My sushi/sashimi combo also comes with tempura. sunomono and miso soup. One of my rolls is garnished with a salad and I eat the salad. Its a lot of food for one person.

 

nice pics!

Do they sell the chain by itself? (I've not seen that before, although I've also not asked).

I had some A5 grade Japanese beef ribeye 3x over the holidays and I have to say, I'm over it. It was just too fatty/greasy for me.

I think a good dry aged (well selected) prime grade USDA is good enough for me...

Although, that said, I'd like to have the "wow" moment with an American Wagyu. I've had plenty, but never had a wow...

But, it "looks" like it might be a great middle ground between prime grade and A5. Might try to source a couple USA Wagyu this year and see if I can find a purveyor that makes it worth the premium over dry-aged prime...if anyone has a favorite butcher/vendor/rancher, I'd love some recs (I'm familiar with SRF of course, and we even have some local Wagyu that is butchered here in my valley that was pretty good, but there must be some favorites of the folks here?)

 

Green curry and coconut rice.
Sick again! This bug is pesky. Ima gonna burn it out.

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Chili sounded good with all the cold we've been having. Threw together a quick batch last night just using hamburger. Put 3 Fresno chilis, 4 serrano, and and handful of dried de Arbol. Also put some cayenne powder in. I really thought it was gonna almost be too spicy but it has a nice heat. Will have leftovers for a while now.

 

I feel the same way about the A5...just too fatty, now don't get me wrong, fat is my hero but those A5 caps and such are a little to much for me. Let know if you find some you like and we'll compare notes. Cheers!

 

Way too many ingredients. What is Russian Shuba Salad?


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They don’t sell the whole chain of psoas. Usually psoas minor is a butchers cut, but Edwards aged meats gave me some to try.

A5 wagyu is definitely fatty. IMO it’s meant to be eaten in small quantities 3-6 oz or as an appetizer. The rib eye cap here is not the spinalis, so it’s not as fatty as it looks.

If you want to tone down the fat and want to stick with Japanese, I’d try a F3 or F4 Japanese wagyu. Much less fatty than A5.

IMO American wagyu like srf is just a slight step up from prime. Not worth the markup.

Australian wagyu whether pure bred or cross bred is much better than US wagyu and is a happy medium imo between fatty and beefy. Australian wagyu is my go to for steak.

if any of you guys are interested in wagyu steaks, DM me and I’ll give you my contact’s phone number.