chefmd

Outstanding fresh scallops from WF with very pedestrian beans. Time to order more beans from @rancho_gordo

Sous vide pork tenderloin with roasted potatoes and pan sauce.

Left over rice with freshly made beef stir fry.

Sockeye salmon with roasted potatoes and salsa verde

At DH request filet mignon with sauce at poivre.

Roasted chicken with pan roasted carrots.

Went to H mart in Merrifield to replenish our kimchi supply. Saw these mushrooms. Does anyone know what meat flavor means? And lobsters were on sale 7.99 a pound. There is some glare from the glass but these crustaceans were huge!

Meat and potatoes. Saturday indulgence. With red wine. Naturally.

I wish I had a better acces to trocken Riesling, let alone a sparkling variety ;). Not “I need to mail order it” but rather just getting it from the neighborhood store. Cheers!

Roasted chicken reheated in CSO with zucchini and morels.

My cousin and I are in Richmond for a quick visit. We were impressed by Virginia Museum of Fine Arts. And Edgar Allan Poe Museum is very interesting. But I travel to eat ;). Lunch at Sabai. https://www.sabairva.com/. Green papaya salad, pork belly, dry beef were outstanding. Calamari were not my favorite but my cousin loved it. Entirely too much food. Entirely consumed.

I did not use any condiments, blue cheese was enough for me. Brought those for DH. My son loves everything. Sadly, he is not visiting this weekend, he and his wife live in NJ. May be I should visit them and @JoNorvelleWalker

Perfect weather for grilling. Hamburgers (with blue cheese for me), tomatoes, onions, pickles.

Ditto. Although I only went once last November. Still searching for that holy grail of sushi in the US.

Is the meet flash frozen?

Roasted chicken with pan fried baby zucchini. Zucchini were so small that they only needed to be cooked on one side.

It is how I feel after losing my Father last year: an orphan. Which is a strange feeling for a grown up. My mother died a while ago. Today I went to a meditation where the topic was Mother's Love. We all said our mothers's names out loud at the end. I also said my Grandmother's name, she practically raised me. Not cooking or doing anything special, still not on board with various Hallmark Holidays after living in US for 25 years. So I am not "proper" either :). Or I can call my roasted chicken and cute baby zucchini dinner "Mother's Day dinner".

Yes, screwing up other people's dinner is a big issue. Another issue is feeling very guilty about wasted food. And feeling guilty about complaining about other people's creation. I think I would feel better for the rest of the day today if I ate cold soup in the first place. Two other times I sent food back was: bleeding roasted chicken (it was served whole and carved table side), they simply cooked pieces a little longer and brought it back. There was also an incident of risotto so badly over cooked at Fort Lauderdale Ritz Carlton that it was impossible to eat. I generally do not like most restaurants risotto preparation (it is usually overcooked) but ate it on all other occasions. After Ritz Carlton fiasco, DH has implemented "no ordering risotto unless we are in a very good Italian restaurant that specializes in risotto" rule.

My husband and I went to a ramen restaurant today. Great reviews and all that. Tonkatsu broth was barely warm, the toppings were cold, the egg was fridge temp cold. The noodles were relatively hot. I could not eat it and had to watch wait staff throwing it away into garbage can. The next bowl was the same except the noodles were very hot which really did not help much. I ate it, could not have it thrown away as well. I felt very guilty sending food back, probably did it only two or three times in my life previously. What is other eGulleters’s experience with sending food back?. How do chefs on this forum feel about it?

I cover: sometimes with the lid, sometimes with the solicone pretty thingie depending on what cooking vessel I have available. It is perfect every time

@rotuts I cook my steak rare as previously posted in the dinner thread. Tonight’s steak was happily consumed without being photographed

@rotuts you are correct, beef is still in butcher case. I bought about a pound of this beauty (they weigh it after trimming) to serve two people. It is my Saturday indulgence.

Dry aged steak.

Roasted chicken with asparagus. I can eat asparagus every day when it is in season!

@JoNorvelleWalker I like my steak rare, some may call it bleu ;). I buy dry aged steak at http://www.nicksofcalvert.com/ which is near our beach house. It is very umami, truly looking dry aged. I will take a photo of the whole prime cut next time, it looks like the steaks that I see at fancy steak houses. WF dry aged steak just does not taste very dry aged to me. Love your dinner BTW.