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What did you have for dinner? -Part dois

Suffer like the rest of us. I'm sleeping on the couch tonight, by choice. I am not willing to tolerate her cold feet in the middle of my back all night. She wanted refried bean and white gouda omelettes with ketchup for dinner. We have plenty of left over chicken soup, chopped liver, in the fridge, and a couple of beautiful porterhouse steaks. We ate refried bean omelettes with ketchup on hers, hot sauce on mine. Toasted English muffins with pepper jelly and red tea. Then she ate a half box of chocolate chip cookies, two Lil Debbie chocolate cupcakes, a package of M&M's, and then Santa wrapped cheap chocolates leftover since the holidays. They were left over for a reason.

As soon as she's asleep, I'm going to have some of the chopped liver with sesame crackers and a short beer, Parker's Dark Ale 8oz nibs.

My ray of sunshine U R.....

:thumbs:
 
Since the wifey had a long day at work (her boss got the can), and her stress levels are up, this is dinner (Note, I will put out the post cook pics when they are ya know, done)

Here is the veggie, those are sitting in a light olive oil with garlic salt and pepper, the thick bacon is HEB Pecan Smoked.

View attachment 67230135
Side shot
View attachment 67230136
And the main course, Akaushi Steaks, mine is the NY Strip and she's a fan of the Filet. I'd have gotten her two, but she feels guilty about me spending that much on steak for her. I think those are 40 a lbs.
View attachment 67230137
View attachment 67230138
And mine a little closer
View attachment 67230139

The marbling on these is phenomenal. They are super tender and so full of flavor. I have the charcoal going now, and I'll toss on some Mesquite Chips I have soaking just before I put them on.
I sprinkled (not shown) some salt and pepper on them as they sit on the counter warming to room temp.

Mine will be cooked Med Rare and her's very rare. Just sear the steak for her on all sides, about 90 seconds or less per side. I like to let mine cook, fat strip towards the fire longer, so it get's nice and rendered down. Makes the most AMAZING flavor. I need to build a little fat catch so it catches that fat juices and maybe put some mushrooms in the container to soak in the goodness. OMGoodnessthat' a great idea actually.....
The strip in particular, has really beautiful marbling! :thumbs:

40 bucks a pound is some serious coin, but I'd consider giving one a try - just to see.
 
If I can make a suggestion, Lane- I would use lime instead of lemon.

My marinade for leg of lamb is: Worcestershire sauce, extra virgin olive oil, lime, rosemary, oregano, garlic and butter.

I would insert the slivers of garlic into the flesh by poking it with a knife, then brown the outside of the lamb first with clarified butter, then put all the rest of the ingredients over it before placing it in the oven.
Nice.

For all the talk of Rosemary, Oregano works really well with lamb. I used to eat at a Greek restaurant that sold Greek-style grilled lamb chops by the pound, as an appetizer or bar food. They used Oregano, and I loved them!
 
That sounds very similar to something I order at our local Panera. I love their pick 2 either a salad and 1/2 sandwich or soup and 1/2 sandwich or salad and soup.
Since you are vegetarian if you haven't tried their Cafe Mediterranean Veggie sandwich, which includes zesty peppers, lettuce, tomatoes, cucumbers, red onions, feta cheese, and cilantro jalapeno hummus served on tomato basil bread you have to give it a try. It rocks.
Damn, that sound good! Perfect for Lenten Fridays! :thumbs:
 
Nice.

For all the talk of Rosemary, Oregano works really well with lamb. I used to eat at a Greek restaurant that sold Greek-style grilled lamb chops by the pound, as an appetizer or bar food. They used Oregano, and I loved them!

I was actually going to suggest adding oregano to the yogurt sauce since they usually cant be tasted when the lamb is cooked with it (rosemary is okay because its thick) but that'll work too.

PoS's yogurt sauce for the leg of lamb: strained plain non sweet or Greek yogurt (squeeze all the water out), add some minced garlic, oregano, onion and cumin, then serve with lamb.
 
A note on the above speaking of lamb...

The shoulder, it is the absolute best. (if you haven't tried it, do so. Seriously.)

Salt Pepper Garlic

broiled or grilled.

Dynamite righteous.
 
The strip in particular, has really beautiful marbling! :thumbs:

40 bucks a pound is some serious coin, but I'd consider giving one a try - just to see.

Akaushi what they have to call it, it's Kobe beef basically. Last night I pan seared a couple of strips as the main to a seafood pasta dish I made... it was not Akaushi, it was lesser meat. The difference was very noticeable. I'm spoiled now.
I'm too poor to be spoiled like this damn it.
 
Akaushi what they have to call it, it's Kobe beef basically. Last night I pan seared a couple of strips as the main to a seafood pasta dish I made... it was not Akaushi, it was lesser meat. The difference was very noticeable. I'm spoiled now.
I'm too poor to be spoiled like this damn it.

About 4,800 head of Kobi beef are raised and butchered every year in Japan, barely meeting domestic market demand. In the US Wagyu beef is often labeled by restaurants as Kobe. Wagyu means Japanese beef.

In 1898 Hereford, Shorthorn and Devon cattle were imported to Japan for interbreeding with local cattle because local cattle produced significantly less edible beef. Therefore even in Japan, one eats predominantly European beef. In the US, Spanish Longhorn, and British Hereford are the main genetic sources of beef consumed here. Beef cattle are not indigenous to the US. British Hereford were bred from a French breed of cattle that no longer exists.

Separating Nakanishi Standard (Kobi) beef from other Japanese beef is simple to understand. Kobe beef is kept on a diet rich in milk throughout its life. Each head is assiduously massaged for 1 hour per day to increase blood flow, since they are not exercised, and kept in stalls to increase fat content (marbling).

I've never eaten real Kobe beef. Few Americans have eaten real Kobe in Japan. I've been told that it is inedible for most American palettes, way too fatty. If correct, be thankful you has Akaushi. :)
 
Akaushi what they have to call it, it's Kobe beef basically. Last night I pan seared a couple of strips as the main to a seafood pasta dish I made... it was not Akaushi, it was lesser meat. The difference was very noticeable. I'm spoiled now.
I'm too poor to be spoiled like this damn it.
Just what I need! Another expensive habit! :2razz:

But yeah, you only live once, right?
 
About 4,800 head of Kobi beef are raised and butchered every year in Japan, barely meeting domestic market demand. In the US Wagyu beef is often labeled by restaurants as Kobe. Wagyu means Japanese beef.

In 1898 Hereford, Shorthorn and Devon cattle were imported to Japan for interbreeding with local cattle because local cattle produced significantly less edible beef. Therefore even in Japan, one eats predominantly European beef. In the US, Spanish Longhorn, and British Hereford are the main genetic sources of beef consumed here. Beef cattle are not indigenous to the US. British Hereford were bred from a French breed of cattle that no longer exists.

Separating Nakanishi Standard (Kobi) beef from other Japanese beef is simple to understand. Kobe beef is kept on a diet rich in milk throughout its life. Each head is assiduously massaged for 1 hour per day to increase blood flow, since they are not exercised, and kept in stalls to increase fat content (marbling).

I've never eaten real Kobe beef. Few Americans have eaten real Kobe in Japan. I've been told that it is inedible for most American palettes, way too fatty. If correct, be thankful you has Akaushi. :)

Ive eaten Kobe beef. Twice in Japan and once in Singapore (only 2 restaurants were allowed to import it and I stumbled into one of them). It literally melts in your mouth, but I think the price is a little nuts. Wagyu is somewhat more affordable for regular consumption and close enough in quality imo.
 
Ive eaten Kobe beef. Twice in Japan and once in Singapore (only 2 restaurants were allowed to import it and I stumbled into one of them). It literally melts in your mouth, but I think the price is a little nuts. Wagyu is somewhat more affordable for regular consumption and close enough in quality imo.

I haven't dined in Singapore either, tho I once bought a suit in Hong Kong.

Here's a steakhouse secret, which we can't reproduce at home unfortunately. High quality beef purveyors prepare steaks both by aging, and needle work. Using a specialized machine, utilizing thousands of extremely fine needles, the steak is pierced a few thousand times prior to aging. Some well off financially steakhouses have their own machines, either because they buy in bulk or have their own ranches as a supply. Dry aging after piercing will give that same melt in the mouth sensation of tenderness as the best Kobi beef without the high fat content, supposedly?. With Kobi, it is the fat that is melting in your mouth, provided the beef is served rare. A must for any quality beef, with exception of naturally tough cuts that are braised or slow cooked for hours.

Because of breeding ancestry, Wagyu, Japanese beef in general has about 25% more fat in the muscle than most American beef. Don't confuse fat integrated into the muscle with the layers of fat around the muscle.

This was all explained to me by a dear friend in the music industry who has made hundreds of millions, invested much of it in a huge cattle ranch in Texas. He had his own custom needle machine built decades ago, large enough to handle an entire side of beef prior to advanced dressing. He barbecues entire sides of beef at a time in fire pits when he throws parties. And contrary to legend, Texans do not enjoy their steaks burnt. The preference seems to be medium rare, scorched on the outside, bright pink, almost red inside. They like a very tender steak.
 
Ive eaten Kobe beef. Twice in Japan and once in Singapore (only 2 restaurants were allowed to import it and I stumbled into one of them). It literally melts in your mouth, but I think the price is a little nuts. Wagyu is somewhat more affordable for regular consumption and close enough in quality imo.

https://heartbrandbeef.com



It's cool that the farm they are raised on isn't that far, might be why we get such quality here.
 
I haven't dined in Singapore either, tho I once bought a suit in Hong Kong.

Here's a steakhouse secret, which we can't reproduce at home unfortunately. High quality beef purveyors prepare steaks both by aging, and needle work. Using a specialized machine, utilizing thousands of extremely fine needles, the steak is pierced a few thousand times prior to aging. Some well off financially steakhouses have their own machines, either because they buy in bulk or have their own ranches as a supply. Dry aging after piercing will give that same melt in the mouth sensation of tenderness as the best Kobi beef without the high fat content, supposedly?. With Kobi, it is the fat that is melting in your mouth, provided the beef is served rare. A must for any quality beef, with exception of naturally tough cuts that are braised or slow cooked for hours.

Because of breeding ancestry, Wagyu, Japanese beef in general has about 25% more fat in the muscle than most American beef. Don't confuse fat integrated into the muscle with the layers of fat around the muscle.

This was all explained to me by a dear friend in the music industry who has made hundreds of millions, invested much of it in a huge cattle ranch in Texas. He had his own custom needle machine built decades ago, large enough to handle an entire side of beef prior to advanced dressing. He barbecues entire sides of beef at a time in fire pits when he throws parties. And contrary to legend, Texans do not enjoy their steaks burnt. The preference seems to be medium rare, scorched on the outside, bright pink, almost red inside. They like a very tender steak.

Didnt' have steak over there, but I DID get really drunk on Singapore Slings, in teh Raffles Hotel that invented the drink.
 
I haven't a clue as my wife doesn't seem to know how to leave work on time, on a FRIDAY, so we can go get something to eat...

I'll have to get back to yous...
 
Kroger had a fire sale on the last of the Holiday Turkeys my lovely wife said, labeled at 16.6 pounds injected with 8% salt water so it surely is at least 10% water....plus they sell it stuffed with a massive gravy pack that makes gravy like the jars....not exactly up to my standards but I used it and improved it some.......let's call it a 14.5 LB Bird.

With Celery Apple Sage stuffing and whipped potatoes.

Will add Yams and Cranberries tomorrow.
 
Kroger had a fire sale on the last of the Holiday Turkeys my lovely wife said, labeled at 16.6 pounds injected with 8% salt water so it surely is at least 10% water....plus they sell it stuffed with a massive gravy pack that makes gravy like the jars....not exactly up to my standards but I used it and improved it some.......let's call it a 14.5 LB Bird.

With Celery Apple Sage stuffing and whipped potatoes.

Will add Yams and Cranberries tomorrow.

Heading to Krogers tomorrow as one of my stops as old mother Hubbards cupboards are bare. I made out a tentative list of meals but ultimately what is on sale will prevail.

Tonight it was mushroom pizza, easy on the cheese and well done.
 
Didnt' have steak over there, but I DID get really drunk on Singapore Slings, in teh Raffles Hotel that invented the drink.

Now, that's a hangover. :)

The original gin sling from Fraunce's Tavern as of 1818:

1/2 cup scraped ice, 1 1/2 ounces gin, 1 ounce cherry and sassafras fermented syrup, 1/2 ounce oriental orange liqueur, 1/2 ounce brandy, 1/2 ounce aged port, juice from 1/2 a lemon, 3 ounces of hard apple cider, 2 tsps of bitters, shaken, 1 ounce of grenadine on top when served (not grenadine syrup, but the real thing with its own alcohol content, made from fermented pomegranate juices with added cane sugar)

Grenadine was initially touted as an aphrodisiac. Most of the pomegranate crops were grown on the British plantations in Jamaica next to plantings of cane sugar. The cane sugar was mostly processed as molasses for making rum to compete with the rum from Spanish Puerto Rico, where rum was invented. Rum rations and grenadine were guaranteed to British and American sailors. Grenadine was loaded with Vitamin C, preventing scurvy. Pomegranate juice only has 0.2 mg of vitamin C in a 1 cup serving 1% of the daily requirement, but real grenadine has up to 40mg in a 1/4 cup.

Cherry Fizz Sling from the Stork Club as of 1922

2 ounces of cherry syrup, 4 ounces of gin, shaken with crushed ice, strained into a tall glass with one ice cube, filled to the top with seltzer. Two servings.

From The Art of the Cocktail, published by the NY Times, 1948

If you get to watch reruns of the original Dick Van Dyke show, Mary Tyler Moore is always reading a copy kept on her night table as she and Dick are talking from their separate beds. Carl Reiner gave that copy to Mary as a joke because the original pilot had her greeting Dick when he came home with a cocktail for him, a dutiful wife's obligation in TV land. Mary didn't drink in real life at the time and didn't know how to make cocktails. Carl had worked as a part-time writer on the pilot and he had suggested Mary for the part after working with her on another failed pilot that was to have starred Steve Allen and his wife Audrey Meadows (Jane, Audrey's sister played Alice in the Honeymooners) running a Tin Pan Alley office. Singer Estelle Reiner, Carl's wife was friendly with Mary since that first failed pilot, she had been on the writing team and acted as one of the singers Steve was to supposed to represent. Mary was the receptionist, she also couldn't sing. Steve went on to host the Tonight Show with J. Fred McMurray, the chimpanzee.

Yes, I'm well into my third double Old Fashioned. My wife had two and she's unconscious. She has no tolerance anymore. She never did. :)

Old Fashioned:

1 1/2 oz Bourbon or Rye whiskey, 2 dashes Angostura bitters, 1 small sugar cube (about a 1/3 of the size of a regular sugar cube 1 tsp), few dashes plain water. Single barrel bourbon, muddled the sugar cube in a couple of dashes of water, poured in the bourbon, the bitters, stirred, poured over the rocks.
 
Now, that's a hangover. :)

The original gin sling from Fraunce's Tavern as of 1818:

1/2 cup scraped ice, 1 1/2 ounces gin, 1 ounce cherry and sassafras fermented syrup, 1/2 ounce oriental orange liqueur, 1/2 ounce brandy, 1/2 ounce aged port, juice from 1/2 a lemon, 3 ounces of hard apple cider, 2 tsps of bitters, shaken, 1 ounce of grenadine on top when served (not grenadine syrup, but the real thing with its own alcohol content, made from fermented pomegranate juices with added cane sugar)

Grenadine was initially touted as an aphrodisiac. Most of the pomegranate crops were grown on the British plantations in Jamaica next to plantings of cane sugar. The cane sugar was mostly processed as molasses for making rum to compete with the rum from Spanish Puerto Rico, where rum was invented. Rum rations and grenadine were guaranteed to British and American sailors. Grenadine was loaded with Vitamin C, preventing scurvy. Pomegranate juice only has 0.2 mg of vitamin C in a 1 cup serving 1% of the daily requirement, but real grenadine has up to 40mg in a 1/4 cup.

Cherry Fizz Sling from the Stork Club as of 1922

2 ounces of cherry syrup, 4 ounces of gin, shaken with crushed ice, strained into a tall glass with one ice cube, filled to the top with seltzer. Two servings.

From The Art of the Cocktail, published by the NY Times, 1948

If you get to watch reruns of the original Dick Van Dyke show, Mary Tyler Moore is always reading a copy kept on her night table as she and Dick are talking from their separate beds. Carl Reiner gave that copy to Mary as a joke because the original pilot had her greeting Dick when he came home with a cocktail for him, a dutiful wife's obligation in TV land. Mary didn't drink in real life at the time and didn't know how to make cocktails. Carl had worked as a part-time writer on the pilot and he had suggested Mary for the part after working with her on another failed pilot that was to have starred Steve Allen and his wife Audrey Meadows (Jane, Audrey's sister played Alice in the Honeymooners) running a Tin Pan Alley office. Singer Estelle Reiner, Carl's wife was friendly with Mary since that first failed pilot, she had been on the writing team and acted as one of the singers Steve was to supposed to represent. Mary was the receptionist, she also couldn't sing. Steve went on to host the Tonight Show with J. Fred McMurray, the chimpanzee.

Yes, I'm well into my third double Old Fashioned. My wife had two and she's unconscious. She has no tolerance anymore. She never did. :)

Old Fashioned:

1 1/2 oz Bourbon or Rye whiskey, 2 dashes Angostura bitters, 1 small sugar cube (about a 1/3 of the size of a regular sugar cube 1 tsp), few dashes plain water. Single barrel bourbon, muddled the sugar cube in a couple of dashes of water, poured in the bourbon, the bitters, stirred, poured over the rocks.

I take Rye in my Old Fashioned.

If you dont mind.

:2wave:
 
Alright after waiting forever and a day with all the excitement and anticipation sucked from the very marrow of my bones — Chipotle

Whoopty ****.

Sofritas fajita burrito w/black beans and hot salsa

Chips and guac
 
cheese pizza from Casey's general store
bread sticks
 
Spaghetti with garlic sauteed in olive oil, slightly wilted spinach tossed through, topped with good parm.
 
So technically, since I came from a wedding I had -- mixed green salad w/ mustard vinigrette, salmon, roasted zuke and carrot, potatoes dauphinoise

I'm munching on a Whopper right now...
 
Trader Joe's Cheese Enchilada and TJ's green chile tamales..
 
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