I had two raspberry floats with a toasted oat crumble, vanilla ice cream, and raspberry soda. Some small balls called Gougeres, I believe (unsure) and some cheesecake with toasted almonds, strawberries and some kind of jelly-like stuff atop. I'm going to die from all the sugar and wine. >_>;
Sweet baby Jesus, I'm a dedicated carnivore but I couldn't imagine making my way through a 18 ounce steak. I think I would explode like that guy in the Monty Python skit.
Keeping it simple and local tonight - beer, brats & onions with some kind of deli salad I haven't selected yet. I'm making a Father's Day feast tomorrow, so you know pictures will be coming.
Taking otosan (father, or rather, father-in-law) out for yakiniku. Yes, I do eat an obscene amount of the stuff. Nothing like a restaurant where you have to ask specially if you want to eat a vegable.
Oatmeal made with vanilla almond milk, diced peach, blueberries, grounded almonds and cinnamon. Gonna start eating lighter stuff again since, as of late, I've been eating poorly. >_>; I'm also in the mood for some cereal...Peanut butter Crunch cereal.....yum....where can I get that at 2:40 in the morning?
Fuck food. Absolute shit show at the restaurant tonight. Place needs a complete kitchen system redesign from the prep to the expo. My fourth day on the job and I already have more headaches than I can deal with. People I don't even know yet are piling me with their bullshit. I hate food.
Father's Day menu is seared scallops with sweet corn puree, chili-lime vinaigrette and microgreens grown with my own two hands, and sous vide fillet mignon with a creamy black peppercorn sauce. Dessert is cheesecake from - where else - the Cheesecake Factory (my daughter works there).
I know micro-greens are expensive, but dammmmnnnnn! Use a smaller plate, haha. ETA: scallops almost always go on a small rectangular plate, if anyone cares. Wait a few years and rectangular plates will earn the name "scallop plates." This has been trending since the price explosion a few years ago. Scallops have either dropped from menus or been reduced to appetizers. Don't get me started on scallops. I could crash this server with my opinions on the evolution of scallops.
Pizza from Firezza last night, it was another games night and they introduced vegan cheese (my bf appears to be lactose intolerant as well as allergic to wheat)
I suppose it would crash the server, since you would be covering about a billion years worth of how the scallop came to be, and where it is today. Guessing you will be covering the sea scallop, and not the bay scallop?
Heh heh, the bay scallop refers to Narragansett Bay, an inlet in Rhode Island where I was born. And the "sea" scallops, the Bomper Scallops, the best scallops in the world, come from Stonington, Connecticut, just to the left (west) of where I was born. I've dug the bays and bought the seas from the boats that harvest them for the rest of the world. Don't get me started on scallops.
Aw c'mon, tell us about scallops, Uncle Homer. (Tell us in the Food thread if you must.) As a fan of the scallop, I'm seriously interested. I have no patience for punched-out bleached fakery though. Tips on how to avoid those would be helpful, if you have them.
"Cooking with Uncle Homer. The only place to learn how to cook, but also the only place where you learn not to sit in the front rows. And here is your host and master chef, Uncle Homer!"
If Gallagher hadn't turned out to be such a racist loon, this would be the appropriate place for a clip. But no, not even youtube hits from me for him now, sorry.
I know, I thought of him too. Perfect opening act for Uncle Homer’s cooking show if Gallagher hadn’t turned out to be an ass.
We've had near biblical flooding today due to a series of nasty thunderstorms, so I counted myself lucky to make it home without stalling out. No one's leaving this house until tomorrow, so frozen pizza it is!
