Seared blackened ahi with smashed potatoes and seared/caramelized zucchini. Image Unavailable, Please Login
French onion Wild Boar Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Sorrel in SF. I lost the copy of the tasting menu and can't remember which dish is what. Overall great food and service. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Dinner at Hirayama Ryokan hotel on Iki Island off the southern coast near Fukuoka. Not in order served but here we go.... Top left is smoked yellowtail. Fried calamari. Baby calamari. best abaloni I have ever had in a liver sauce...I believe monk fish liver. Sashimi of sea bream ( the pic fish) yellowtail, flounder, turbot snail, calamari on separate plate, garden fresh salad grown here onsite, another pic of the baby squid dish with daikon radish on top with brocolini, and a custard with carmel like sauce...similar to creme brulee. By far the best meal we've had here in Japan. Served in your room while you wear yukata...bathing clothes basically. Then we went downstairs to the red hot springs called onsen. Private bath to literally cook yourself at 69c !!! (156.2 F) All the staff keep asking how we found this island as even most Japanese don't know of it...Monday morning here and off on electric bikes to explore the island.. Cheers! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
breakfast here at Hirayama Ryokan before biking around.... Smoked horse mackeral plates. various condiments raw egg on rice dish...crack and stir yourself...pretty tasty not shown in pics Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login garden fresh vegatables from the ryokan's own gardens...delicious Twice thick tofu with condiments
Dinner last night at Hirayama Ryocan before ehading off to Fukuoka today... Mudfish and assorted sashimi, tempora, etc Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Last meal at Hirayama.....breakfast. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Join me on a Picture Journey to Burned Pizzas... Not sure why this happened tonight. I watched the entire cook like a hawk, rotated as usual when needed, and adjusted the flame/heat several times. Yet...kept getting blackened edges here and there. Pizza...don't let folks tell you the struggle isn't real Three pies tonight: - White pizza with mushroom, onion and thyme. - Veggie with artichoke hearts, olives, mushrooms and onion - Pepperoni (with a few olives and mushrooms that leftover after the other two pies) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I did go heavy on the olive oil on the white pizza, but didn’t brush the edges. Thinking that maybe that contributed to the burned mushroom pizza, I used none on the last pizza cooked (the pepperoni). I “think” it helped avoid burning that one as much as the others…but I was also watching very closely and moving it frequently. I think somehow the oven just cooked hotter or maybe somehow the dough was more prone to burning (my wife mentioned maybe the humidity or something…it was 40F outside and we have been making pizzas is 10-30F all winter).
I'm in WA and drove down Sunday night. Since Chick-Fil-A is closed on Sunday, had sushi instead. Last night since not very many options, we ate at Olive Garden. Not bad, but not great either.
$53 CAD?!? For 16 pieces of chicken. Web says that's about $38 USD. Zoinks! Image Unavailable, Please Login From a few days back. Lamb rack from the merry old land of Oz! My new approach is to sear the outside, all over, after the lamb has been marinating all day. I use an electric or gas grill to give me more temperature control. Then I rest it for about 15 min, lightly covered. Slice it up into two-rib portions. Then, I can grill the wife's more to her liking, and then spice up mine and cook them more rare. T
Arborio rice, shrimp, garlic, shallot, cherry tomatoes, chicken stock, salt, pepper, oregano, butter, red pepper flake, spinach and basil. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Lol. We're taking a cruise there this summer. I'll make sure to eat on the ship before disembarking! [emoji2] T
Image Unavailable, Please Login Against all advice, I decided to grill the first two walleye filets that we bought from Costco. Wanted to keep it simple and not have the house smelling fishy. Salt, pepper, smoked paprika, a tab of butter and lemon spices. A bit over done, but nothing that couldn't be solved with an extra squirt of lemon (me) or tartar sauce (wife). T
Breaded chicken cutlet and garlic butter noodles Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
