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Ordered a $42 filet at fucking Outback Steakhouse. Asked for medium rare and it came out blue. I didn't send it back because the Hispanic waitress barely spoke English. Well seasoned and it didn't kill me. The sweet potato was obviously microwaved. Side salad was decent. 4/10.
 
My hard boiled eggs came out too soft while I was reading reviews for Russian spicy mustard so I ended up with soft-but-set cold egg and cold leftover roasted beets on hot buttered toast with mustard. No deviled eggs tonight but 8/10 happy accident.

I will make that on purpose for lunch after the Zakuson mustard gets here. I only had Dijon on hand, which was how I ended up reading this and finding out about the spicy mustard in the first place.
 
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"Instant" Luosifen (chinese snail soup) with added accoutrement.
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Also cheap Chinese food and I just realized that "boneless spare ribs" (which are nothing of the sort) actually is basically the bastardized Americanized version of red-cooked pork, but with fake artificial colors and way too sweet. I only recognized this after I did the dish with pork shoulder, which is basically what's in "boneless spare ribs."
 
Last week but still based.

I bought a whole bonito Tuna fish for very cheap.
Butchered it, then seared the fillets in a charcoal grill.

Never tried tuna that way. It tasted great.

Found out fish actually does not smell like fish if fresh.
Tuna was super tender and moist.
 
Last week but still based.

I bought a whole bonito Tuna fish for very cheap.
Butchered it, then seared the fillets in a charcoal grill.

Never tried tuna that way. It tasted great.

Found out fish actually does not smell like fish if fresh.
Tuna was super tender and moist.
Tuna steaks are top notch.

The best fish I ever had was dolphin. I always like saying that because people act horrified. Even though it's actually a fish, not the mammal of the same name. It's phenomenal made teriyaki style.
 
Also cheap Chinese food and I just realized that "boneless spare ribs" (which are nothing of the sort) actually is basically the bastardized Americanized version of red-cooked pork, but with fake artificial colors and way too sweet. I only recognized this after I did the dish with pork shoulder, which is basically what's in "boneless spare ribs."
This shit is awesome btw for that cut
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I add a bit of apple cider vinegar
 
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