Augsburger Posted November 26, 2013 Report Share Posted November 26, 2013 I love Lobster rolls, whish we had a place that served them out here in the hinterlands. Mike those ribs look mighty tasty. Quote Link to comment Share on other sites More sharing options...
tyrion Posted November 26, 2013 Report Share Posted November 26, 2013 They were supposed to be John's birthday ribs but he decided to go to Tampa to drink crazy good beers. Instead, they were my son's welcome home for Thanksgiving ribs. Quote Link to comment Share on other sites More sharing options...
Grahame Posted November 27, 2013 Report Share Posted November 27, 2013 Not right now, but maybe Stretch can take one for the team when he gets to Blighty. http://www.satchel.me.uk/2013/11/man-eats-pie-and-ladies-who-brunch.html Quote Link to comment Share on other sites More sharing options...
Icarium Posted November 27, 2013 Report Share Posted November 27, 2013 Wow that's amazing. Had my first meal at Cordon Bleu in SF... been wanting to eat at that place for a year+ since I learned of its existence. I destroyed a monstrous amount of food... the 5 spice chicken combo (with meat sauce/rice and salad) and 3 of their insanely delicious imperial fried rolls. Quote Link to comment Share on other sites More sharing options...
blessingx Posted November 28, 2013 Report Share Posted November 28, 2013 My dinner has a first name, it's F R E... 2 Quote Link to comment Share on other sites More sharing options...
Voltron Posted November 28, 2013 Report Share Posted November 28, 2013 I hope you cooked it until it was black on the outside, Ric. That's how you Freddy is ready. 1 Quote Link to comment Share on other sites More sharing options...
Icarium Posted November 28, 2013 Report Share Posted November 28, 2013 but it starts out black blessingx... i did some experimentation with freds and sous vide-ing it in butter and finishing it on the grill. first few attempts were over grilled or undergrilled but when i finally got it dialed in about 2 minutes per side on a super hot grill it was pretty insane. has the nice fred's crust but nearly melts in your mouth sous vide texture. 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted November 30, 2013 Report Share Posted November 30, 2013 After Joanne made such a nice healthy salad for thanksgiving A little "top up" is allowed, yes? 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted November 30, 2013 Report Share Posted November 30, 2013 Some very nice roast beef and corn and beans and a biscuit. Sent from mah phone-blet via Tapatalk Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 1, 2013 Report Share Posted December 1, 2013 It was actually last night, but I had dinner at the DOTU's and it was fantastic! Alden cooked a variation of Chicken Parmesan that was phenomenal (he's really developing his culinary skills!). Claire made a ravioli dish with butternut squash and toasted sage leaves. Incredible! Rounded out with delicious steamed Green beans, tasty root beer and great company! A really fun evening! And your short cut back to the GG bridge was easy peezy Al. 2 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 1, 2013 Report Share Posted December 1, 2013 One for Brent, Country Benedict - sausage instead of ham, and biscuit instead of English Muffin. Plus hash brown. Split with Joanne, followed by Ricotta stuffed crepes and blueberry sauce, with fruit cup, also split. All gone. Yum! Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted December 1, 2013 Report Share Posted December 1, 2013 I hate you, gram. **BRENT** 1 Quote Link to comment Share on other sites More sharing options...
VPI Posted December 1, 2013 Report Share Posted December 1, 2013 Grahame, you are supposed to have everyone with you take a picture of the biscuit and all send it to Brent via text at the same time. He likes that. Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted December 2, 2013 Report Share Posted December 2, 2013 I hate you, jeff. **BRENT** 1 Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted December 4, 2013 Report Share Posted December 4, 2013 (edited) Took a chance on BBQ in London at Jamie Oliver's Barbecoa. Really really nice. http://www.barbecoa.com/ Edited December 4, 2013 by luvdunhill Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 7, 2013 Report Share Posted December 7, 2013 At Heritage in Richmond, VA. Ordered the pork bruschetta, bourbon barrel pork belly, and duck confit. Fake empire cocktail on the way, which is blue coat gin, cocchi Americano, punt e mes, and trinity absinthe. 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted December 7, 2013 Report Share Posted December 7, 2013 Interesting cocktail Colin. I wonder if the absinthe is used just for a wash? I may do one of these with the proportions the same as a regular Empire and use the absinthe that way. Thanks for the inspiration! Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 7, 2013 Report Share Posted December 7, 2013 At Heritage in Richmond, VA. Ordered the pork bruschetta, bourbon barrel pork belly, and duck confit. Fake empire cocktail on the way, which is blue coat gin, cocchi Americano, punt e mes, and trinity absinthe. Yummy! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 7, 2013 Report Share Posted December 7, 2013 What the L is a "bourbon barrel pork belly"? I mean, I understand bourbon barrel <liquid>, but that one (or any other solid, for that matter) eludes me. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 7, 2013 Report Share Posted December 7, 2013 Bourbon barrel smoked pork belly. Pork pancetta bourbon barrel smoked pork belly duck confit Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 7, 2013 Report Share Posted December 7, 2013 Oh, well, "...smoked...". Also: You have found the foodie place. Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 8, 2013 Report Share Posted December 8, 2013 Bourbon barrel smoked pork belly. Pork pancetta bourbon barrel smoked pork belly duck confit Want! Quote Link to comment Share on other sites More sharing options...
grawk Posted December 8, 2013 Report Share Posted December 8, 2013 farmed venison tenderloin oven seared in a cast iron pan with rosemary 1 Quote Link to comment Share on other sites More sharing options...
raffy Posted December 11, 2013 Report Share Posted December 11, 2013 Burger with this stuff:#5 house-made bourbon ham, pecan-smoked bacon, over-easy fried farm egg, brie, brioche french toast Fries with Blue cheese and bacon Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 11, 2013 Report Share Posted December 11, 2013 Pics? Quote Link to comment Share on other sites More sharing options...
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