Elways I'm Denver . Lamb chop fondue to start. Bone in ribeye , with brussel sprout hash, duck fried rice..") Image Unavailable, Please Login Image Unavailable, Please Login
That doesn't look like it sucks at all. Had a BBQ with my friends Saturday night. They made ribs and I took a tri-tip. I "supervised" my buddy cooking it because he has a tendency to overcook stuff and it turned out just about perfect. Almost full rare near the thick end and just over medium rare at the tip. Had mac salad and jell-o salad to go with it.
^ +1 on what Jdubbya said. Duck fried rice? Man, that sounds great. How was the Brussel sprouts hash? T
Duck is good stuff. A friend since grade one, his father hunted and cooked duck. Dinner at their house was awesome. Did the French Canadian bistro with my brother last night.
All I can think of looking at those pics is, guy fieri saying "welcome to flavortown". Looks awesome.
wish I could tell you. Never asked as it's something I get everytime I come here. Definitely will next time. They put a little to much blue cheese butter on the steak , but tasted amazing.
LMAO. Yes, yes you did say that, Gregg! Did you just coin that phrase? I'd Google it, but I'm afraid what might pop up - no pun intended - in my browser! T
Found it online. Don't want to violate the copyright (too much), but this is the dairy portion. My doc would kick my butt with all that cream and cheese! Lots of chilies too! 1cup heavy cream 1 cup half & half 1⁄2 cup pepper jack cheese, grated 1⁄2 cup Queso Menonita, grated (or Muenster) 1⁄2 cup white cheddar, grated T
We did fajitas on Sat with grilled chicken, sautéed peppers and onions, salsa, sour cream, Mexican cheese and avocado. We do fajitas a couple times a month. My favorite is with blackened shrimp and pineapple salsa.
That sounds great. Pineapple salsa? You put in chilies? If so, what kind? I have a pineapple salsa that I make with habaneros. Depending on how well I prep the habaneros, it can range from zesty to hotter than a cheap pistol! T
I am generally too lazy to make my own salsa..and yes I know it really isn't that much work. Usually we pick one up from the grocery store. We have tried spicier ones and sweeter ones. I tend to like the sweeter ones to counteract the spice from the blackened shrimp. I love to cook, but I am a lazy cook. Somethings have to be made from scratch to turn out best, others, it is much easier to buy and get something just as good. I hate to admit this, but we usually buy guacamole from our grocery store. Theirs is really good! Far better than ours ever turns out.
My brother wants to go out. He wants Fatburger. The burgers are pretty good for fast food. They use never frozen fresh Angus beef. Patty kind of homemade like. Id like them better if they didn't overcook them. They also make their onion rings in store. So they are pretty good. What makes them more like Applebee's or Red Robin VS fast food, they serve alcohol.
Fatburgers here will cook the beef to order, though it's not publicized and many people aren't even aware of it. I know ordering a medium rare burger is pretty much taboo up there in The Great White North, but you might try requesting they stop short of cooking it to death.
Understood. I find cooking relaxing, even after a long day at work, so I don't mind whipping up dinner for the wife and I. Most nights anyway...T
The taboo started in BC back in the late 80's early 90's. In neighboring Washington State they had a problem with under cooked hamburger at a Jack In The Box. The e coli outbreak was nearly 1k people sick and a few died. Being neighbors, we are sometimes influenced by them. Our health department began recommending procedures for cooking hamburgers. Somehow restaurants started believing they couldn't do anything but well done. Funny thing now you can still get a rare burger in Washington State. A restaurant in North Van does do rare. They follow the health department guidelines. I'm thinking of skipping the dinner and movie. Maybe pesto linguine with shrimp and scallops.
^ I'd be wary about a rare burger, medium rare would be a min for a burger for me, unless the source was impeccable...T
+1, but not so much due to health concerns. A cold and mushy patty just doesn't really make for a good burger. The truth is, E. coli is killed at something like 155° F, so there's a risk with anything cooked below well done. At medium rare (130-135° F), some other types of bacteria might be killed off, but you're still taking the same chance as far as E. coli's concerned.
Decided linguine wasn't enough. Grilled a chicken breast. Had the linguine on the side. Store only had frozen scallops and shrimp. Good but fresh would have been better.
