gfweb

I'd SV to < MR and finish in the oven then sear. To me, wagyu is too fatty and I'd want to render it a bit more than the other ribeye. I suppose you could just cook the wagyu more, using your best judgement as to doneness. After all the chef knows best and you bought the frigging meats.

How do the other 3 like it done? Rare?

Scallops with grilled corn soup chowder and roasted potatoes

The point is that good restaurants don't serve mammoth portions

I said "around here" your quotes misquote me.

Buffets, esp outdoors, are so hard to do well. Food cools quickly and is usually overcooked. Meats have to be well chosen and carefully cooked and warmed. The chafing dishes that they fire with sterno are too hot at the bottom and too cool up top. At least they had china plates. I don't like eating on flimsy plates with plasticware or drinking from disposable plastic cups.

The good places around here don't serve giant plates of food. There are places, Chinese or Italian usually, where you get two meals for one but they are on the lower end of the spectrum

A few years ago I used up 6 or 8 potatoes trying to get a Hasselbeck worth eating. Dry, boring. Complete fail unless I drenched it in queso....but that just covers-up the failure.

If they are shaving portions, it will be the protein rather than the sides. That's OK to a point. But I'd rather have an appropriate-sized meat rather than a tiny thing. So charge me what it costs you. Its not like I eat out every night what's an extra few bucks once in a while?

Looks like fun. Again the beef seems fairly cheap for a place that has to fly it all in.

Your landlord sucks. But she has been an ass before

Sounds a bit like White Castle

Steak prices actually seem low.

Your instincts are great @Kim Shook, it is stupid. All you need for the potatoes are two chopsticks and a knife. And then you cook them and realize that they look far better than they eat. And the shrimp pan isn't even a unitasker.

I'm guessing that that is the Princess golf course. Is the Four Ways still open?

I don't mash the potatoes, just break them up with a fork. That way needs less mayo and therefore less fat.

🙂 Onion powder, parm, pimenton and mayo this time.

Flat iron steak, broccoli salad with cornbread croutons, stuffed potatoes.

Trichinosis

@Duvel I have to admit, currywurst surprised me the first time I had it. Sounds horrible, tastes great.

Looks great Norm! And having ground beef and pork at the ready is no small feat.

Cod with romesco, charred broccoli, roasted root veg

Defensive? Don't know why. But carry-on.

A current meat packer's "hack" is to use nitrate -rich celery juice and then say "no added nitrates" on their corned beef or whatever.

Long article, interesting. Unless I missed it (I could have), I can't find an analysis of the 26% increase in bowel cancer linked to nitrosamines. -What is the amount of bacon consumption needed to trigger this risk? Certainly not two slices a month. -Is this independent of family history/genetic predisposition? Or are those with bad genes the ones who can't eat bacon?