It was all quite good. Great idea. Kind of like a food truck park without the trucks. Indoors but a nice open space, so it shouldn't be too scorching in summer. Mostly small vendors. We enjoyed it very much. Hatching plans to make that chaat at home! T
Visited my daughter at university. She wanted steak, I had the prime rib Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Actually yesterdays dinner…Grilled baby back ribs, grilled asparagus, sautéed mushrooms, and a stuffed baker. Image Unavailable, Please Login
Filipino bistek….prime chuck steak marinated in soy, lemon, garlic, and black pepper and then braised and topped with sautéed onions and potatoes. Filipino flan for dessert. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Yummy. If you're near the Central Market in FW, you may want to pop in & try the blue oyster mushrooms. I picked up a pound or so over the weekend. They're great, sautéed in a little butter and EVOO, with a little tarragon, my secret go-to herb for shrooms. I put the stalks in my turkey soup and sautéed the "leaves" with veal cutlets. Image Unavailable, Please Login Speaking of turkey soup, I have been clearing out the freezer in prep for defrosting and cleaning. Like a gift from the leftover gods, I found a Ziploc of glaciated turkey! So, before it gets roasting hot here in Texas, let's sneak in one more soup. Sweat diced celery and blue oyster mushroom stalks (the cubed white bits in the picture). Add turkey meat, the usual herbs and spices. Simmer. T
This is Shark’s brother, Seabass……the Thai place claimed yet another over confident victim, swim in peace…..
RIP! I learned when I moved to Texas that there is an important difference between Gringo Hot and Mexican Hot when ordering. T
Another Pizza Night. Watched 'em like a hawk, little burning this time. Still cold and snowy out tho! 3 pies tonight - one mushroom, onion and thyme with red sauce this time, and 2x pepperoni/Olive/Onion. All pretty good. We are getting this pizza-making routine down. 60 minutes total from start to eating the 3rd pie (we cook one at a time and eat each one, then make the next and so on). That includes warm up time for the Ooni to get to 850F on the rear of the stone, making and baking each pie sequentially, letting them cool for a couple of minutes, and eating each one on its own. It goes fast with this tool! I imagine if I just cooked all 3 pizzas and put them in the oven to wait, I could knock out all 3 in less than 30 minutes today. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Iberian and duroc cross pork chops and dry aged pork belly 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
Hi Arizonaitalian , i can only compare this fish to Grouper or Cod. It has a delicate sweet flavour with a soft to medium firm flesh.. Great eating fish as its not strong. I prefer to BBQ but it does exceptionally well baked with lemon, olive oil, thyme, garlic and oregano. Hope this helps. Cheers
Quick appetizer, Spanish piquillo pepper and goat cheese ciabatta crostini. Image Unavailable, Please Login
Hello guys, for tonight the menu had fresh sardines marinated in extra virgin olive oil with lemon and oregano and sprinkled with coarse salt. I also added lemon slices for the smell and taste! They were delicious!! Image Unavailable, Please Login Image Unavailable, Please Login
Tonkatsu Ramen and side order of tonkatsu Image Unavailable, Please Login Image Unavailable, Please Login
