I love Lobster rolls, whish we had a place that served them out here in the hinterlands. Mike those ribs look mighty tasty.

They were supposed to be John's birthday ribs but he decided to go to Tampa to drink crazy good beers.  Instead, they were my son's welcome home for Thanksgiving ribs.

Not right now, but maybe Stretch can take one for the team when he gets to Blighty.

 

 

http://www.satchel.me.uk/2013/11/man-eats-pie-and-ladies-who-brunch.html

Wow that's amazing. Had my first meal at Cordon Bleu in SF... been wanting to eat at that place for a year+ since I learned of its existence. I destroyed a monstrous amount of food... the 5 spice chicken combo (with meat sauce/rice and salad) and 3 of their insanely delicious imperial fried rolls.

My dinner has a first name, it's F R E...

I hope you cooked it until it was black on the outside, Ric. That's how you Freddy is ready.

but it starts out black  

 

blessingx... i did some experimentation with freds and sous vide-ing it in butter and finishing it on the grill. first few attempts were over grilled or undergrilled but when i finally got it dialed in about 2 minutes per side on a super hot grill it was pretty insane. has the nice fred's crust but nearly melts in your mouth sous vide texture. 

After Joanne made such a nice healthy salad for thanksgiving

A little "top up" is allowed, yes?

Some very nice roast beef and corn and beans and a biscuit.

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It was actually last night, but I had dinner at the DOTU's and it was fantastic! Alden cooked a variation of Chicken Parmesan that was phenomenal (he's really developing his culinary skills!). Claire made a ravioli dish with butternut squash and toasted sage leaves. Incredible! Rounded out with delicious steamed Green beans, tasty root beer and great company!

 

A really fun evening! 

 

And your short cut back to the GG bridge was easy peezy Al. 

One for Brent, Country Benedict - sausage instead of ham, and biscuit instead of English Muffin. Plus hash brown. Split with Joanne, followed by Ricotta stuffed crepes and blueberry sauce, with fruit cup, also split. All gone. Yum!

I hate you, gram.

 

**BRENT**

Grahame, you are supposed to have everyone with you take a picture of the biscuit and all send it to Brent via text at the same time.  

 

He likes that.

I hate you, jeff.

 

**BRENT**

Took a chance on BBQ in London at Jamie Oliver's Barbecoa. Really really nice. http://www.barbecoa.com/

Edited December 4, 201312 yr by luvdunhill

At Heritage in Richmond, VA. Ordered the pork bruschetta, bourbon barrel pork belly, and duck confit. Fake empire cocktail on the way, which is blue coat gin, cocchi Americano, punt e mes, and trinity absinthe.

Interesting cocktail Colin. I wonder if the absinthe is used just for a wash? I may do one of these with the proportions the same as a regular Empire and use the absinthe that way.

 

Thanks for the inspiration!

At Heritage in Richmond, VA. Ordered the pork bruschetta, bourbon barrel pork belly, and duck confit. Fake empire cocktail on the way, which is blue coat gin, cocchi Americano, punt e mes, and trinity absinthe.

Yummy!

What the L is a "bourbon barrel pork belly"?  I mean, I understand bourbon barrel <liquid>, but that one (or any other solid, for that matter) eludes me.

Bourbon barrel smoked pork belly.

Pork pancetta

bourbon barrel smoked pork belly

duck confit

Oh, well, "...smoked...". 

 

Also:  You have found the foodie place.

Bourbon barrel smoked pork belly.

Pork pancetta

bourbon barrel smoked pork belly

duck confit

Want!

farmed venison tenderloin oven seared in a cast iron pan with rosemary

Burger with this stuff:

#5 house-made bourbon ham, pecan-smoked bacon, over-easy fried farm egg, brie, brioche french toast

Fries with Blue cheese and bacon

Pics?