What's that you're eating?

Grilled up a few things today for a family supper. Skeeters were not invited but showed up anyway, the selfish pricks.

Grilled corn:
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The corns were fileted and mixed with grilled poblano and bell chiles, salt/pepper, and goat cheese. A farro wheat salad (left) was not grilled.

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Some garlic bread from homemade compound butter. I will be making this again.

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The bread was grilled crisp alongside a couple of pork tenderloins.

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I didn't manage to snap a Pic of a loaded plate, the finished products didn't last long enough. I forgot to bring my DEK along to the grill so my Douk Douk filled in for kitchen duty.
 
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carnifex knifeworks said:
Damn. I need to go get a nice thick dry aged ribeye
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Steaks are such a mystery to me. I still don’t understand what makes some steaks more spectacular than others. Used to work with a butcher who described his father’s system to me. First a high humidity cooler for a week or two, followed by a low humidity cooler for a few more. I have no idea if the stores around here do their own thing or not. I always try to let them rest in the fridge for at least six hours with salt and pepper and a little balsamic vinegar before I grill them. I’m not scientific about anything I do. I don’t even have a thermometer. I just like the appearance when I prep them that way. The steaks I buy are not the pricey ones.
 
Haven't had sushi in around 6 months and have been trying to get to my local sushi place for about 1 of those months and finally managed to get there yesterday:

First: Ankimo (Monk Fish Liver)

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Second: Uni, Hamachi & Smoked Salmon

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Third: Amaebi with fried heads & Unagi

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Could have eaten more but I was trying to keep the bill before $100. Also had a small 12oz bottle of Sapporo beer (not pictured).

I normally drink a large 22 oz bottle but I'm still trying to exercise restraint when it comes to drinking alcohol following the successful conclusion of my alcohol free diet the past 2 months. Currently down 17.4# (10% of my body weight from the starting weight) & I don't want f*ck it up. ;)

Going to try to drop by my local Korean restaurant later today. 🤗
 
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sgt1372 said:
Haven't had sushi in around 6 months and have been trying to get to my local sushi place about 1 of those months and finally managed to get there yesterday:

First: Ankimo (Monk Fish Liver)

7nWjBcn.jpg


Second: Uni, Hamachi & Smoked Salmon

raPwok6.jpg


Third: Amaebi with fried heads & Unagi

qH2NPuQ.jpg


Could have eaten more but I was trying to keep the bill before $100. Also had a small 12oz bottle of Sapporo beer (not pictured).

I normally drink a large 22 oz bottle but I'm still trying to exercise restraint when it comes to drinking alcohol following the successful conclusion of my alcohol free diet the past 2 months. Currently down 17.4# (10% of my body weight from the starting weight) & I don't want f*ck it up. ;)

Going to try to drop by my local Korean restaurant later today. 🤗
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I LOVE sushi. Truly some of my favorite food.

That said, I do not care for uni. I tried some once per the chef's recommendation. He was so thrilled to have gotten in some fresh uni. That cold slimy lump sat on my tongue for way too long; my brain was trying to reject the tidepool that was dwelling in my mouth. I prevailed though and took it down but I don't care to repeat it.
 
Pàdruig said:
I LOVE sushi. Truly some of my favorite food.

That said, I do not care for uni.
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There's nothing like fresh uni. Not much different than raw clams &/or oysters but to each their own. 🤷‍♂️

You probably wouldn't like ankimo either. LOL! ;)

It's considered a Japanese delicacy and very few places serve it. Use to go to a place where the sushi chef made it himself but the place I go to now just buys it premade from its seafood supplier.
 
Lunch at my local Korean restaurant today.

I normally order Beef Dolsot BiBimBap but decided to switch it up and had Grilled Mackeral with a small bottle of Sapporo instead.

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Thought I'd only get 1 mackerel but they served 2 along w/a bowl of steamed white rice plus 4 ban chan & some veggie tempura & chap chae (a Korean rice noodle which is like Filipino pancit), Don't usually get the latter2 with banchan.

The 4 regular banchan included some very small portions of kimchi, pickled daikon, dried tofu strips & some braised potatoes or yams (not sure which but I always see it offered as banchan.
 
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sgt1372 said:
There's nothing like fresh uni. Not much different than raw clams &/or oysters but to each their own. 🤷‍♂️

You probably wouldn't like ankimo either. LOL! ;)

It's considered a Japanese delicacy and very few places serve it. Use to go to a place where the sushi chef made it himself but the place I go to now just buys it premade from its seafood supplier.
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Yeah, I don't like raw clams and oysters either.

I've never had ankimo but I certainly would be game to try. Within reason, I am usually willing to try most things at least once (reasonable being a relative term, of course 😁).
 
sgt1372 said:
Lunch at my local Korean restaurant today.

I normally order Beef Dolsot BiBimBap but decided to switch it up and had Grilled Mackeral with a small bottle of Sapporo instead.

VEHTDm8.jpeg


Thought I'd only get 1 mackerel but they served 2 along w/a bowl of steamed white rice plus 4 ban chan & some veggie tempura & chap chae (a Korean rice noodle which is like Filipino pancit), Don't usually get the latter2 with banchan.

The 4 regular banchan included some very small portions of kimchi, pickled daikon, dried tofu strips & some braised potatoes or yams (not sure which but I always see it offered as banchan.
Click to expand...
This is pretty much my youth thanks for posting!!!!!!
 
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