Been gorging on seafood in PEI Blue Oyster Sims Steakhouse Local 343 Terre Rouge Inn on St. Peter's Etc. Etc. Tonight bay of Fortune to Michaels place So. full. Sent from my iPhone using Tapatalk
I made a few eggs this morning. Did them at 150 for 45 minutes and tried one. The whites were still too runny but the yoke was just about perfect. Left the others in for another 10 minutes or so and they were closer. I'd still like the whites a bit more set. So I'm guessing I need to up the temp and cut the cooking time? Even though the whites could have been done more they were still really good. Gonna throw a flat iron steak in there soon to have it ready for dinner.
Michael smiths chef table tonight. So. Good. Image Unavailable, Please Login Sent from my iPhone using Tapatalk
After being on the road for 4 days, no more eating out. Simple meal - spaghetti, a little EVOO, sprinkle of parm, crushed red pepper. Side salad. Red wine. Chilling in the living room with my ladies. Ahhh...T
I need to move and be around more people. Starting to become an old hermit. Dang family and myself have been too busy.
OK, OK, I'll admit it's worth the trouble. Not just the trouble I went through getting this thing, but the trouble of bagging food up and waiting HOURS for it to cook. I grabbed about a 2.5lb flat iron steak at winco of all places the other night. It was pretty big so I decided I would try cooking steak for the first time in a few different ways. I cut the steak into three sections. This did a couple things. I tried three different ways of seasoning, a little bit of Stubb's chipotle butter, one just salt and pepper, and one with some onion and garlic too. It also gave me three different thicknesses of meat so I could kind of see how it cooks. I put all three in at 129 for two hours. Seared them in a new grill pan I bought today at Costco, Nordic Ware for $30. It works pretty well but smoked up the house pretty good too. Made some three cheese tortellini from Costco with some browned butter and garlic sauce. Nice bottle of Petrel Cab and it was an amazing meal. Aaaaand the results....... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Friggin pictures posting upside down and sideways. Well the first pic with the whole pieces on the cutting board are thin to thick left to right. The next one with slices it's the opposite but I sliced the thinnest one on a bit of a bias so it looks thicker. The thick one was probably not done quite enough for me but it also had a bit of gristle or something running through it. The thinnest one was probably just past perfect but was still great. I was able to cut all three with a fork though. Amazingly tender and flavorful.
Per the wife's request, we had Red Lobster last night-- not bad, but not really good. Tonight's pre-Labor Day meal is my choice, so I picked up a couple bone-in grass-fed ribeyes from Whole Foods. Image Unavailable, Please Login
Have any cheesy biscuits?!? Mother in law likes Red Lobster, so we took her last year over the holidays. The biscuits were the best part of the meal. Bone-in, grass fed rib eye. Lip smacking good. Doing it on the grill? T
Labor day for us will consist of Churrascaria Rodizio at Oasis!!!! http://www.apontador.com.br/local/rj/rio_de_janeiro/churrascarias/C408625361031C031E/churrascaria_oasis_sao_conrado.html
You're a better man than I, Darth! A friend and I and some Irish sailors also staying at the same hotel had two each at the hotel bar, and I was already wobbly. And, that was back when I had more tolerance of and practice with imbibing! 😀 T
Yes sir, on the charcoal grill, the way the good Lord intended! And might I add how surprised I was at the flavor and tenderness of the Whole Foods beef. Even my picky daughter liked it and she's 90% vegetarian! I will definitely be visiting their meat counter again.
Filet and truffle parm fries. 129 degrees for 90 minutes in the sous vide for the steak. I am in heaven. Mark Image Unavailable, Please Login
Wow. Not something I would have thought of. A seafood tostada. Is that some sort of slaw as a side? T
Perfect. Tonight was black beans and rice with a bit of Tex Mex flair. White rice. Diced onions sweated with a bit of garlic, chili powder and cumin. Black beans with the same spices. Put the beans over the rice. Put the onions over the beans. Sprinkle a little queso blanco. A dash or two of green Tabasco. Enjoy...T
Brazilian pizza and a chocolate banana calzone.. OMFG!!! Image Unavailable, Please Login Image Unavailable, Please Login
