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- Thread starter UltraNEO*
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Dinner yesterday -- homemade cabbage rolls w/orange pieces & baby bok choy salad. (one of two servings)
Do you take reservations?Squash ravioli, in a sherry wine bechamel cream sauce, with fresh parsley.
Humanely raised turkey, sous vide in duck fat, and herbs, for15 hours, then low smoked for 2 more over hickory wood. Finally hit with the torch for the perfect crisp on the skin.
Disappeared off the table
Disappeared off the table
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Smoked turkey breast with all of the traditional Thanksgiving Day sides. Fed the family of 23 people.
Found a great Italian Restaurant in Newport Beach the other day although not all their dishes are good. These below are recommended
This is the steak which is not recommended and also they have a veggie lasagna which is also not recommended
The two below are recommended
This is the steak which is not recommended and also they have a veggie lasagna which is also not recommended
The two below are recommended
Clams in an ungodly amount of butter, and wine, with a fresh (take and) baked baguette
Spanish bean and spinach dish heavy on the fresh ground cumin, and smoked paprika
Fresh local marlin poached then seared in a deconstructed Greek tomato sauce, that called for a unexpected 2 tablespoons of like juice. Which is a combo I didn't know I was needing in my life.
Spanish bean and spinach dish heavy on the fresh ground cumin, and smoked paprika
Fresh local marlin poached then seared in a deconstructed Greek tomato sauce, that called for a unexpected 2 tablespoons of like juice. Which is a combo I didn't know I was needing in my life.
Get them locally. They are the size of small oranges.
Mild acidity which is great for a lot of dishes.
We are growing Meyer lemons, and calamansi for when something calls for intense citrus.
Mild acidity which is great for a lot of dishes.
We are growing Meyer lemons, and calamansi for when something calls for intense citrus.
Two things (well, one request, one piece of advice).
Lovely shots, but could you think to - could I entreat you, and plead with you, - to possibly please add perhaps one line of text per picture to let me know exactly what it is that I am laying (my ageing, bespectacled) eyes on?
From the image (alone), I can't always tell what the food in a bowl of broth - or nicely plated up - actually is. Hence, a description ("ramen", or "Italian", ideally, in even greater detail - "chicken ramen") can offer invaluable assistance to identification (and reader reaction).
Secondly, not all of us have access to supersonic (download) speeds, and image heavy pages can take an absolute age to load and open: Perhaps three images (at most) per post, please? Nothing says you cannot post twice to describe a repast.
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