Wilfrid Posted February 24 Share Posted February 24 See? More pork fat. Toulouse sausage from Ends Meat. The flavor was fine but it was very loose; made in-house that’s what can happen. Oh and a roasted shallot. I did have salad (and Montgomery’s cheddar to follow). 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted February 24 Share Posted February 24 That’s a very attractive sausage plate. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 24 Share Posted February 24 It wasn’t supposed to be a smiley face. I should do Wylie and move everything to the outer rim. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 24 Share Posted February 24 Zabar’s meatloaf tonight which I will not photograph. Tomorrow, first time cooking a strip steak in years. I foresee great battle between vent and smoke detector. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 24 Share Posted February 24 Oh, I have garlic and good butter so maybe garlic butter on the steak. Working remotely obviates the need for respectable breath in the morning. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 24 Share Posted February 24 Just make sure this doesn’t happen… Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 24 Share Posted February 24 Though you’ve possibly not seen that either. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 25 Share Posted February 25 Simple recipe from Rancho Gordo: King City Pinks, chard from our garden, onion/garlic/jalapeno, and S&P. The individual bowls were topped with finely chopped mixed nuts and a squeeze of lemon. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted February 25 Share Posted February 25 Friday night dinner for 7 Cranberry bean and pasta soup Chuck roast rubbed with herbs and garlic on a bed of potatoes Salad of Christmas Limas, Beets, and Quinoa Broccoli with a tahina-lime dressing Blondies for desert 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 26 Share Posted February 26 The strip steak. Looks great, doesn’t it? Caramelized surface, medium rare within. No. It was like eating a shoe. Chewy and chewier. Happily, the super-expensive cheese which followed is magnificent. 1 Quote Link to comment Share on other sites More sharing options...
AaronS Posted February 26 Share Posted February 26 was the steak from ends meat? Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 26 Share Posted February 26 Yes it was. How disappointing. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 26 Share Posted February 26 saturday: baked black cod, sweet-and-sour braised carrots. the vegetable side was from cooking alla giudia, page 222. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 26 Share Posted February 26 sunday: meatballs in tomato sauce; endive braised with garlic and mint; radicchio and little gem lettuce salad; ricotta cheese and honey for dessert 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 26 Share Posted February 26 N made cock-a-leekie, using an amalgam of the NY Times recipes, other recipes, and her own technique (e.g., deglazing the pot with Scotch). 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 27 Share Posted February 27 Happier ending to that steak. I had almost half that piece left after I gave up chewing. I sliced it as thin as I could, heated the slices gently, and it was much more approachable. The flavor was fine, I just needed to be able to chew and digest. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted February 27 Share Posted February 27 5 hours ago, StephanieL said: and her own technique (e.g., deglazing the pot with Scotch). Is it any wonder that N got tenure? 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted February 27 Share Posted February 27 1 hour ago, Wilfrid said: I just needed to be able to chew and digest. You're SO persnickety! Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 27 Share Posted February 27 I am going back to cooking offal. Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 27 Share Posted February 27 New Mexico style chile con carne. Dried Hatch red chilis, rehydrated and turned into a sauce with garlic and stock. Grass-fed beef and Yukon potatoes, along with garlic and onions. Black beans, simply cooked. Served with both flour and corn tortillas. A little taste of downtown Albuquerque, and Duran Central Pharmacy (where the freshly made flour tortillas are probably better than Corima's), for Significant Eater. 3 Quote Link to comment Share on other sites More sharing options...
small h Posted February 27 Author Share Posted February 27 The beautification power of parsley (or cilantro). Quote Link to comment Share on other sites More sharing options...
backyardchef Posted February 27 Share Posted February 27 On 2/25/2024 at 11:32 PM, AaronS said: was the steak from ends meat? I would expect that from the Meat Hook, but surprising for Ends Meat. Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 28 Share Posted February 28 Chicken thighs cacciatore. Braised baby artichokes and celery. 3 Quote Link to comment Share on other sites More sharing options...
small h Posted February 29 Author Share Posted February 29 I was very excited to encounter razor clams at USQ, which I can't recall ever seeing there before. Reader, I bought them. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 29 Share Posted February 29 Not often seen in these parts. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.