Paul Bacino

Garden--7 tomato varieties/ Chinese egg plant/globe egg plant/ rhubarb/ 3 types potatos/ shishito's/ collards/blk kale/ marcona peppers/ raspberries/ gooseberries/ asparagus Wild Flowers

Gyro Roll up Lettuce/ tetziki/Greek dressing/onion/Gyro meat/tomato/feta

Cinnamon Roll and bacon... sandwich

Bok Choy/Ckn tortilla

Avo Toast- Dave's bread, farm egg , Calavo avo ( Aldi's )--Heavy Tabaski sauce

Afternoon Tea in London

@gfweb-- I noticed the spider like striations at top of steak and though it might be tough.. next time will pass on SV

Staying in the North Wall Area and Temple Bar area.. looking for food and activities ideas Thanks Doc B

the preverbal Mushroom season--coated in saltines YUMMO Served with this lovely Sangiovese!!

Beef Tendon Pasta pressure cooked the tendon in tomato sauce and spices 2 hrs

So I decided to track down some oyster steaks, Here An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area, specifically from inside the hip pocket. It's a rare and prized steak due to its unique shape, which resembles an oyster shell, and its tender, flavorful nature. Here's a more detailed look at the oyster steak: Origin and Name: The oyster steak gets its name from its distinctive shape, which resembles an oyster shell. It's also sometimes called a spider steak due to the appearance of the fat striations, which may resemble a spiderweb. Location: This steak is sourced from the hip area of the cow, specifically from the hip pocket, making it a relatively rare cut. Flavor and Texture: Oyster steaks are known for their tender and flavorful nature, with a good amount of marbling for a richer taste. Versatility: Oyster steaks are versatile and can be cooked in various ways, including grilling, pan-frying, or even slow-cooking. Other names: Depending on the region, oyster steaks may also be referred to as flat iron steak, butcher's cut, or spider steak. I cooked mine sous vide, thinking it was fibrous 3-4 hrs 130F then char grill The cut was very tender, had nice flavor flavor and texture was.kind of like a skinny filet. Next time im not sous viding Best B

@rotuts-- sorry for late chime, but yes that was the cap

Yes RT, that is the cap

Picked up a Snakeriver 2.5# bone in Ribeye Cooked reverse sear --225F / about 2hrs to a temp of 122F Rib Cap section -- a slight miss had to bump to 250, time issues

" U talking to me " Good pictures, but writing skills decrease significantly Just kidding , best B