What did you cook or eat today (July 2021)?

Status
Not open for further replies.
rascal said:
Your hubby is very lucky.
Does he cook.?

Russ
Click to expand...
Not really. If he's on his own when I travel, he knows how to open a can or thaw something in the freezer like soup or spaghetti sauce (he knows how to boil pasta). And he can make macaroni and cheese from a box. And he knows how to order takeout from a restaurant, lol.

Eduted to add: He does know how to make chicken cordon bleu from scratch. And a mess. :laugh:
 
Last edited:
TastyReuben said:
Well, it's a Heinz product, so that's bad, but it's from the UK, which automatically means it's posh to us Americans, so it's a bit of an identity crisis:

View attachment 67432


Between me, you, and the fence post, it tastes an awful lot like barbecue sauce. :laugh:
Click to expand...
I can't believe you let it touch the steak! I could see it on pork or to dip fries (chips).

From the UK...the irony of the label stating "Mexican Style" lol.
 
Just got back from dinner. It's so nice to eat at a place and not resent how much it cost because the food just wasn't worth it, like our $70+ meal (with tip) a couple weeks past at a Mexican place that wasn't much better than Taco Bell. Our meal was by no means cheap, but between the service, the ambience and the food quality, it was worth every penny. Craig wouldn't let me take pictures of his, beef carpaccio served with arugula and these tiny little bell shaped sweet peppers, and light as a feather gnocchi with pesto sauce, but I did of mine. I am totally going to steal their scallop dish and may even work up a recipe and enter it in the challenge.

Started with a bread freebie, 3 kinds of bread, a soft country style, a crusty white, and a dark bread with pistachios and I think dried soaked chopped dates, plus grissini, served with a dipping sauce of EVOO, a sprig of fresh rosemary, and a puddle of a good balsamic in the bottom.

San Pellegrino to drink and I had a couple of glasses of Moscato d'Asti.

Scallops served with a sweet potato puree with just a hint of orange and EVOO. They know how to cook scallops, barely cooked in the middle, very nice sear, and as tender as can be.
67433


Porcini risotto

67434


We both were so stuffed that we managed double espressos but no dessert.
 
medtran49 said:
Just got back from dinner. It's so nice to eat at a place and not resent how much it cost because the food just wasn't worth it, like our $70+ meal (with tip) a couple weeks past at a Mexican place that wasn't much better than Taco Bell. Our meal was by no means cheap, but between the service, the ambience and the food quality, it was worth every penny. Craig wouldn't let me take pictures of his, beef carpaccio served with arugula and these tiny little bell shaped sweet peppers, and light as a feather gnocchi with pesto sauce, but I did of mine. I am totally going to steal their scallop dish and may even work up a recipe and enter it in the challenge.

Started with a bread freebie, 3 kinds of bread, a soft country style, a crusty white, and a dark bread with pistachios and I think dried soaked chopped dates, plus grissini, served with a dipping sauce of EVOO, a sprig of fresh rosemary, and a puddle of a good balsamic in the bottom.

San Pellegrino to drink and I had a couple of glasses of Moscato d'Asti.

Scallops served with a sweet potato puree with just a hint of orange and EVOO. They know how to cook scallops, barely cooked in the middle, very nice sear, and as tender as can be.
View attachment 67433

Porcini risotto

View attachment 67434

We both were so stuffed that we managed double espressos but no dessert.
Click to expand...
Scallops look absolutely amazing , presentation excellent, mg standard I reckon. I have scallops in my freezer but I can't find them.

Russ
 
rascal said:
Scallops look absolutely amazing , presentation excellent, mg standard I reckon. I have scallops in my freezer but I can't find them.

Russ
Click to expand...
These weren't frozen. They had the texture, taste and sweetness of fresh. I'm assuming they got them from the restaurant supply place that we go to for fresh scallops as they tasted pretty much the same. The place is tiny so I doubt they buy from the big food suppliers like Sysco or Cheney Brothers.

They had about a dozen tables inside pre COVID, with 4 or 5 outside the last time we went a couple months before the pandemic. Now, they had 9 inside and a couple more outside. I noticed the store front next to them was empty and looked like it was having construction done and their outside tables had spread into that area. I just hope that if they expand it doesn't affect the experience of going there.
 
medtran49 said:
These weren't frozen. They had the texture, taste and sweetness of fresh. I'm assuming they got them from the restaurant supply place that we go to for fresh scallops as they tasted pretty much the same. The place is tiny so I doubt they buy from the big food suppliers like Sysco or Cheney Brothers.

They had about a dozen tables inside pre COVID, with 4 or 5 outside the last time we went a couple months before the pandemic. Now, they had 9 inside and a couple more outside. I noticed the store front next to them was empty and looked like it was having construction done and their outside tables had spread into that area. I just hope that if they expand it doesn't affect the experience of going there.
Click to expand...
I never had a doubt that a high-end place like that only serves fresh, premium food. I don't think rascal did either, I just think you reminded him that he had some frozen ones.
 
Status
Not open for further replies.
Back
Top Bottom