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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. tomc

    tomc F1 World Champ

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    Lok. I think you posted in the time interval I was posting my pithy remark!

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    Veal chops coming off the grill, before 5 min of resting. They were good, if I do say so myself.

    Served with steamed broccoli and some sautéed mushrooms. The latter sucked. Not sure if it was a bad batch or chef error. They tasted blah, had unpalatable texture. Barf.

    T
     
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  2. NbyNW

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    Tough night for mushrooms.
     
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  3. tomc

    tomc F1 World Champ

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  4. arizonaitalian

    arizonaitalian F1 Veteran
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  5. arizonaitalian

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    Got some very fresh Ahi from Chula Seafood while there for lunch the other day (see lunch thread). Seared with blackened spice and served with a bit of steamed broccoli. I had the fish in the fridge until right before I seared it, so the center was still cool.

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  6. tomc

    tomc F1 World Champ

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    Great looking steak, BUT you're gonna need to tell us a bit more about that wine!
    Did you get that at Safeway?!? ;)
    T
     
  7. arizonaitalian

    arizonaitalian F1 Veteran
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    Ah, it was Château d'Armailhac, a fifth growth bordeaux, that was owned and overseen by the Mouton folks. Some years its punches above its 5th growth weight. This was the final half bottle of the 2003 vintage that I bought en primer. This bottle has been in my cellar ever since. I used to always buy some 375ml's of the wines I put down in the cellar so that I can pop them every so often and see how the wine is evolving (it ages quicker in a small bottle, so in some ways it gives a glimpse of where the 750ml's and magnums are headed). This was the final half bottle. Based on how the wine tasted earlier in its life, I sold all of the larger bottles. I grew skeptical of the 2003 Bordeaux (despite buying a ton en primer based on critics reviews), and for the most part I've sold off what I bought from that vintage.

    I didn't get it at Safeway, but did buy it from a place with quite a story. I bought loads of wine (and sold a fair bit of wine) to a place called Premier Cru. Likely the most famous (infamous?) wine retailer in the country. It was only 20 minutes from my house...which actually paid of (literally) in the end because I was able to physically go and get my money...long story). I was less lucky with Vinfolio and its bankruptcy. Have I mentioned that one benefit of getting old is that one no longer has to buy and cellar wines? I was obsessed with laying down Bordeaux and Burgundy from the 1990 thru 2005 vintages for my dotage. There were weeks I spent more time buying wine that working, that's for sure. I'm glad that obsession is in my rear-view window.
     
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  8. max930

    max930 F1 Rookie
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    I've been boring the last few nights. Just boring salads. I'm on a diet until summer.
     
  9. tomc

    tomc F1 World Champ

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    I made a big batch for lunch the other day and had some for dinner last night. Ham and bean soup. The beans are brown tepary beans.

    Beans are drought tolerant and long grown by native American cultures in the southwest. Almost went extinct. Interesting story.

    https://www.ramonafarms.com

    Tasty too. Good texture.

    T
     
  10. max930

    max930 F1 Rookie
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    I broke down and got a burger with onion rings...…… It was tasty.
     
  11. tomc

    tomc F1 World Champ

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    Hang tough, Max. Summer AKA bathing suit season is coming!

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    Key West pink shrimp. Large sized ones.
    Cooked with just a little olive oil and some S&P. I then dress them up afterwards like everyone likes...cocktail sauce for the missus, a little sriracha for me, and plain after rinsing them off with water for the pup.

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    Boiling up the shells to make shrimp stock.

    T
     
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  12. max930

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    I'm hanging in...……… More salad for dinner with a grilled chicken breast.
     
  13. arizonaitalian

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    Max - I’m trying to diet a bit too...but also did the burger thing for lunch today at shake shake. So had a salad at home for dinner:

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  14. David_S

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    But, but but...?? You simply CANNOT "undercook" salmon.

    Ok, count me as one of those who is happy to fight a bear after they smack one out of the river & just eat it on the spot. ;)

    Cooked wise? If the sear/cooking mark extends to more than 1/16th inch into the fish, I usually consider it overcooked for me.
     
  15. David_S

    David_S F1 Veteran
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    Wife makes me do that OUTSIDE, if I am willing to take the trouble. More often? I just make shrimp butter (and STILL have to process it oudside.) :)
     
  16. tomc

    tomc F1 World Champ

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    Most of the stock tends to end up on the dog's kibble, so the wife allows it.
    For a Texan, she actually is not too much trouble when it comes to fish.
    She'll carp (get it, carp! :p) about sardines, but will eat them if I hide them in a pasta sauce and add lots of garlic.
    Case in point, last night was tapas night. Crusty bread, a little tomato-cuke-feta salad, and boquerones (white
    anchovies in vinegar & olive oil), and some chilled pinot grigio.
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    T
     
  17. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    What is cuke?
     
  18. tomc

    tomc F1 World Champ

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    Cuke + cucumber. For this salad, I like to cut out the core where the seeds are. Then dice the flesh. One other ingredient I forgot - diced red onion. Dressing = a little salt, apple cider vinegar, fresh cracked black pepper, olive oil. Mixy mix. Tastes better if you make it early and let it sit for a couple of hours.
    T
     
  19. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Cuke = cucumber.;)

    I will never use that word because it's too close to cuck. lol

    I'm curious about removing the seeds?

    I think I've had exactly one cucumber in my life where I noticed the seeds.
     
  20. tomc

    tomc F1 World Champ

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    The seeds ruin the texture IMO. So, I remove them. You can find seedless cucumbers IIRC, but the cheapies I buy at Kroger always seem to have a lot.

    T
     
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  21. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    That's your problem. You live in Texas and don't shop at HEB. :D
     
  22. tomc

    tomc F1 World Champ

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    The rumor is that the first HEB in north Texas is going to be built soon.
    Not sure where.
    T
     
  23. max930

    max930 F1 Rookie
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    I eat salmon sashimi at least twice per week. If I have cooked salmon or tuna now, it needs to be rare. I like it better raw...………………..

    On that note getting some tuna and salmon sashimi to go with tonight's salad.
     
  24. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    I want aware of that.
     
  25. tomc

    tomc F1 World Champ

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