Jamon and Lardon on pan con tomate 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 Is that the one in far west Texas, a tad east of El Paso? If so, we've been there and thought it was great. Awesome location. If you're in the area on a future road trip, try Van Horn Cattle Company. It's not as good as Cattleman's, but quite good. Took a cruise and the wife signed us up for an Asian cooking class. Turned out it was all Indonesian recipes. Highlight was a soup. Probably top 5 I've had and I'm a soup enthusiast. Amassing the ingredients to try this at home...T
Yes , good memory... I'll try the one in Van Horn next time .I usually stop at the El Capitan hotel for a pork chop in that area. .
Pork chop @ El Capitan. Will have to file that away. We've stayed @ El Capitan, but didn't think to order a pork chop. Used to be a nice little coffee shop across the street. Fun little town. Haven't stopped there in a while. T
Parker rolls, bone marrow topped with garlic, bread crumbs and herbs, duck confit crepe, French onion soup, meat balls, braised short ribs, and fried Brussels sprouts 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
Wonderful to have a great butcher. Not only supplies awesome Wagyu but also lamb. Lab cutlet tomahawks. Marinated and BBQ. Crispy fat that has been rendered is one of life's wonders Image Unavailable, Please Login Image Unavailable, Please Login
My other half lat night made me the best creamy Cacio e Pepe topped with crunchy fried guanciale. So good I can’t wait to eat it again. Image Unavailable, Please Login
Flew to LA for the weekend and to celebrate my sister’s birthday. Went to a Korean BBQ joint in Korea Town. The restaurant used these robots to bring the food to the table and then a server/cook prepared the food in front of us. Trippy seeing the robots in action. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Another Wagyu Ribeye. 2 inch thick and a couple beef sausages. Image Unavailable, Please Login Image Unavailable, Please Login
nice Japanese restaurant 100 yards away from my front door. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
If you believe Google's AI, it is also called dolphin fish and dorado. It's a good fish for tacos as it does not have its own overwhelming flavor, and so serves as a good base for other flavors. And, it's relatively firm for a white flesh fish...T
LOL. When the wife and I were doing our cross-country road trip a few summers back, I think we stopped off at this place fora potty stop! If I had known the steaks were that good, we would have eaten there! That's a good looking steak! T
Fantastic. Do you could that thick of a steak straight? Or, reverse sear or something like that to get the inside done? Or, do you just like a black-amd-blue steak? T
I sear both sides then cook it with indirect heat. Total cook time about 45 minutes. I like my steaks medium rare with fat rendered.
Mahi Mahi in Hawaii and Dorado in Mexico, same beautiful fish when caught...turns grey within about 10 minutes but stunning when you reel one in... Image Unavailable, Please Login no thats not me...lol
Angler in SF…tuna, seabream, oysters, squab, frog legs, skate, etc 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 Image Unavailable, Please Login
