Any Of You Cook?

Love those steaks not cheap but well worth it

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Looks like the one we had at Ruth Chris' in San Francisco... they carved it right off the bone for you...

they charge by the pound. funny didn't leave the whole thing.

It doesn't add **** but weight.... And looks cool.

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My nose has been busted a couple times, and the cartilage causes me not to be able to smell properly, so I always wondered if it was just me not having a refined enough palette with this. I cannot taste the difference between a bone-in ribeye and a boneless ribeye

I have never done the tomahawk ribeye at the house, but I have had them at Ruth's Chris twice. Pretty nice steak. Like you said I think it's just a look thing though. Those are bigger Stakes though, I think a cowboy ribeye is 22 or 24 oz at Ruth's Chris

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Unless you boil the steak for 3 hours and make stock you won't taste any difference.

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I didn't make make it, but .. Poke

Chirashi Don

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love that stuff...

Fred Meyer, large local super market regularly has it.

usually three choices with different seasonings.

now some poke, calamari salad and a nice green salad....

that's a mighty fine meal...

Playing around with a mayo sear and some beef rub I like.

Note nothing in the pan is burnt, med low temp, sous vide steak somewhat chilled and seared for like 3-4 mins per side

Huevos rancheros

That looks tasty DaVinci. Different than Texmex style that I've had at Mexican restaurants here.

Went to visit "The Colonel" in Fairfax, VA overnight. He lost his wife Irene two months ago.

He needed his spirits lifted a little and a meal other than what they serve in the dining room.

Started out with some roasted garlic, sharp cheddar, some nice bread and washed that down with some Riesling.

Dinner started with a simple salad...heart of iceberg lettuce with homemade blue cheese dressing. I cut up his lettuce...because.

The main course was a Flintstone prime rib-eye, cooked to 135* (medium rare), baked potato with sour cream and Amish butter...sauteed asparagus.

I cheated on desert. Bought a small grocery store cheesecake. It still was pretty damn good.

After dinner drinks were the absolute best egg nog (Lewes Dairy) mixed with WT 101, topped with nutmeg.

He enjoyed thoroughly. When he had "legs" and more of his mind, he was a great cook. It was nice to see him dig in and enjoy.

Had to get a picture, right?. The plate presentation sucks...

Your a good man, robie. He's lucky to have you as a friend

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For my efforts, I walked away with 2 beautiful All-Clad saute pans with covers, a round cast iron, ribbed griddle with handle and an old, old and well used Wok.

I'll get a lot of use from these pans.

Thanks.
It just breaks my heart to see such a proud guy, career Army veteran, West Point graduate....in this state.

I started working for him when he was still getting around and had his facilities.

He always treated me with respect...we became friends and...here we are.

I'll make another post about my visit with him and his surroundings in another forum area.

looks like a mighty fine meal and a screaming steak....

i'm sure he enjoyed the company and the meal...

Robie's Blue cheese dressing is unbelievably good.

All you needed to get a picture of was the steak...

The heart that made it was apparent...

Chiapino , I want to make this for Christmas dinner. I need all your options on what I should add? I'm in MN so fresh fish/seafood is limited. What ingredients?

cioppino....

all and any fish and shell fish you can get.

no right or wrong, the more the better...

you can order fresh fish etc on line...

it's also all about the sauce and having some kick ass french bread to go with it...

some really good red wine helps also....