MrGTO

What's for dinner?

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Salmon on the BBQ with indirect heat and whiskey wood chips for smoking. Very tasty.

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RASCC In the hot tub with some Zacapa 23 after dinner.

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Had to use up some fresh egg noodles. Braised pork shoulder with fermented black beans and pickled mustard greens. 04402e58f6b5a7382f8439835263dec1.jpg3df3edc07df2222a14a890d082e4b49e.jpg936198d439438a33edaee46f5672b636.jpg

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Ribs on the BBQ smoked with whisky wood chips, fresh corn in the cob, portobello mushroom and rice. Yum.

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This is an awesome thread to look at while i'm fasting... keep it up fellas :):thumbsup:

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7 hours ago, LordAnubis said:

This is an awesome thread to look at while i'm fasting... keep it up fellas :):thumbsup:

It's not all that bad, Mus. I really feel for my Muslim customers who cook in the restaurant kitchens. How they can fast surrounded by all that food, or not take a sip of water after standing in front of a charcoal fire for hours on end, I'll never know.

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Porchetta. 8 lbs of skin on pork shoulder goodness. Incredible.

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Experimented with wet to dry smoking on some ribs.... best results so far. Come clean off the bone when biting. Wife would prefer fall off the bone, but I don't like mushy meat. 227b827f1eb4a6fcc4499d0d25e527c0.jpgf1210c6f30dae1bd2b8aabbde3054205.jpga715a0eedc5a551ba2a0af18dedf4d05.jpgbca49b23d796d1e6068805f98ce48408.jpg759a4a89da262a295ddee60dab4a26c8.jpg

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Im going to try and sous vide some steak tonight and see how it turns out. I purchased the thing like 2 years ago off amazon for $100 during some sale and never took it out of the box till today.

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Cooked a whole Red Snapper over charcoal for the first time and it was great. Reminded me of the one I had at La Terraza in Havana last September.

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On Saturday night I had a couple of friends over and made a big meal. Everything was made from scratch and it turned out great!

Table layout

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First course: jamon iberico de bellota, wild boar salami, sopresatta, pheasant pate, quadrello di bufala, aged manchego, parmigiano-reggiano, and drunken goat cheese.

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Second course: Gnocchi in a pomodoro sauce

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Third Course: brazoseagle 2 day dry-age ribeye, peas with prosciutto

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Fourth course: salad (not pictured).

Fifth course: Tiramisu and espresso gelato

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This was followed by limoncello, amaro, espresso, or affogato (or all of the above)!

We drank Valpolicella Ripasso, Barbaresco, and Prosecco. 

We followed that up with a lot of drinking and conversation (negronis, port, scotch, any drink you wanted). I had cigars, and planned on smoking a Ramon Allones Short Perfecto Italian RE, but found it the next morning uncut and unlit. Thank goodness since I don't remember the last part of the night and it would have been a waste. :D

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We had a great dinner last night! Grilled swordfish with a cilantro smoked paprika salsa and curried fried rice with smoked trout.

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Work is normally very busy for me but this past week was particularly stressful so Saturday evening and I decided I need to treat myself.

I've had some great vintages of the Pio Cesare Barolo over the years but although a bit early for it the 2010 is an awesome wine. Enjoyed with a great Rib-Eye, Atlantic lobster tail and fresh corn on the cob.

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After dinner a Americano made with Cuban Serrano coffee and a Remy XO. Life would be s good again.

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On June 12, 2016 at 8:55 AM, demer said:

Im going to try and sous vide some steak tonight and see how it turns out. I purchased the thing like 2 years ago off amazon for $100 during some sale and never took it out of the box till today.

I have an Anova circulator, works wonders! How was your experience?

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Fried Chicken, Mac&Cheese, BBQ Pork Shoulder & all the right sides

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On 6/20/2016 at 0:56 AM, Hypersomniac said:

On Saturday night I had a couple of friends over and made a big meal. Everything was made from scratch and it turned out great!

Table layout

DLVFATu.jpg

First course: jamon iberico de bellota, wild boar salami, sopresatta, pheasant pate, quadrello di bufala, aged manchego, parmigiano-reggiano, and drunken goat cheese.

PLqYDML.jpg

Second course: Gnocchi in a pomodoro sauce

2SXaQXc.jpg

Third Course: brazoseagle 2 day dry-age ribeye, peas with prosciutto

HVcdGWW.jpg

SSN46Ik.jpg?1

vJtdn9n.jpg

Fourth course: salad (not pictured).

Fifth course: Tiramisu and espresso gelato

hql4Her.jpg

This was followed by limoncello, amaro, espresso, or affogato (or all of the above)!

We drank Valpolicella Ripasso, Barbaresco, and Prosecco. 

We followed that up with a lot of drinking and conversation (negronis, port, scotch, any drink you wanted). I had cigars, and planned on smoking a Ramon Allones Short Perfecto Italian RE, but found it the next morning uncut and unlit. Thank goodness since I don't remember the last part of the night and it would have been a waste. :D

Where is your restaurant located?!?!  Awesome spread and fantastic that you did it with your own two hands.  I'm sure your company had a helluva time!

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Ribs done over charcoal. Yum.

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On July 16, 2016 at 8:10 PM, LLC said:

I've had some great vintages of the Pio Cesare Barolo over the years but although a bit early for it the 2010 is an awesome wine. 

 

I agree completely, everything I've had from Piemonte from  2010 has been fantastic. huge fan of Pio and 2010 is so great and has so much promise for aging.

Very well done. 

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Some delightful Mongolian cuisine......

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Last couple nights dinner have been my turn to cook, I've admittedly gone the quick and easy route and just utilised some quality ingredients

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Lunch downtown the other day.

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Dinner tonight with very nice 2012 Masi Brolo Campofiorin Oro and then an Alphonso petit corona with Remy XO

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Sent from my iPhone using Tapatalk

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What a great way to finish a great weekend. Bone-in Ribeye with a half bottle of 2005 Penfolds St Henri.

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And then a BLU NOV 06 Cohiba Siglo I with an Americano. Starting to run low on these 2006 Siglo I's and savoring each of them

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Sent from my iPhone using Tapatalk

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