Dusty Chalk Posted June 23, 2011 Report Share Posted June 23, 2011 Chicken kabob from Moby Dick's. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted June 23, 2011 Report Share Posted June 23, 2011 you've never heard of the double down sandwich? No, I haven't. I'll ask for that next time. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted June 23, 2011 Report Share Posted June 23, 2011 Does that include the coney dog, or is that extra? Quote Link to comment Share on other sites More sharing options...
909 Posted June 23, 2011 Report Share Posted June 23, 2011 David, in just two posts you have wiped out all of the organic wholesome diet goodness you built up over the past few months. Now come out here to the village and meet us for some BBQ lunch..... hey now, the bacon and eggs were organic and free-range, plus the bacon was uncured. and i love meat, just had a super tasty and juicy ribeye for lunch, and i certainly, love good bbq. i might be able to swing out to the village on July 7 or 8th. maybe, sometime, we can all make it to my favorite bbq place, which is on crenshaw blvd. Quote Link to comment Share on other sites More sharing options...
909 Posted June 24, 2011 Report Share Posted June 24, 2011 are nitrates awesome too Quote Link to comment Share on other sites More sharing options...
grawk Posted June 24, 2011 Report Share Posted June 24, 2011 wood grilled sockeye with basmati rice and steamed green beans with Thai curry sauce Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted June 26, 2011 Report Share Posted June 26, 2011 Lunch today: Roast pork knuckle with sauerkraut and dumplings and Paulaner hefe. Belly bombs away! Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted June 27, 2011 Report Share Posted June 27, 2011 Steak sarmie at the local. Mid-winter, 70 degrees at 5 pm, catching some evening sunshine on the patio overlooking the vineyards. PS: There were more chips! Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 27, 2011 Report Share Posted June 27, 2011 Nice looking eats, Stretch. I have avoided pigs knuckle until now, but that looks tasty. Here was my snack in the Casa Camper lounge this afternoon Quote Link to comment Share on other sites More sharing options...
grawk Posted June 27, 2011 Report Share Posted June 27, 2011 I just finished off my leftover crawfish étouffée. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted June 30, 2011 Report Share Posted June 30, 2011 Onion bhaji, lamb rogan josh, naan bread. Quote Link to comment Share on other sites More sharing options...
morphsci Posted July 6, 2011 Report Share Posted July 6, 2011 Earlier today had lunch at the Sunsinger Cafe. Started with a Two Brothers Dog Days Dortmunder. Then 1/2 of a German pretzel sandwich and a cup of gazpacho. And for dessert, a caipirinha Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 8, 2011 Report Share Posted July 8, 2011 Sous vide burger with sauteed vidella onions and cheese. Holy fuck YUM! Quote Link to comment Share on other sites More sharing options...
NightWoundsTime Posted July 8, 2011 Report Share Posted July 8, 2011 Well I'm not eating it right now but I was just thinking about Skipper's Smokehouse since I'm headed to Tampa after work today. Went to their website to check the music for this weekend and realized that they were featured on the new gimpy "Man v. Food Nation" show. The host no longer eats himself stupid for our enjoyment but rather makes other people eat while he yells at them. He didn't do a challenge at Skipper's just a feature on their gator dishes. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted July 9, 2011 Report Share Posted July 9, 2011 Oxtail Stew Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 9, 2011 Report Share Posted July 9, 2011 Sous vide burger, 1 hour at 128F. Sauteed vidella onion and cheese, with cheesy brocoli and Puydeval '09. Fuckin' yum! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 9, 2011 Report Share Posted July 9, 2011 Chicken-eggplant-basil from Pilin. Quote Link to comment Share on other sites More sharing options...
blessingx Posted July 9, 2011 Report Share Posted July 9, 2011 New York w/ blue cheese and tators. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted July 9, 2011 Report Share Posted July 9, 2011 Steel cut oatmeal . You guys are right, making big batches works quite well! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 9, 2011 Report Share Posted July 9, 2011 I need to get back into oatmeal. Me: Chick Fil-A chargrilled chicken samich. Only because I didn't see that they had introduced spicy nuggets until after. Maybe I'll have those for dinner. Quote Link to comment Share on other sites More sharing options...
blessingx Posted July 9, 2011 Report Share Posted July 9, 2011 Humboldt Fog and Cana de Cabra Goat with French at Berghold Winery. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted July 10, 2011 Report Share Posted July 10, 2011 Pizza Marocco (lamb, mint, feta, garlic and sesame seeds) at Massimo's Pizza Club in Hout Bay. Washed down with Darling Brew Bone Crusher Weiss. Was 75 degrees outside on their patio today in midwinter. Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 10, 2011 Report Share Posted July 10, 2011 Sous Vide burger. Burger was 50 minutes at 130F, cheese was Montgomery's Cheddar, and sauteed onions. Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 11, 2011 Report Share Posted July 11, 2011 (edited) Fired up the machine again for a duck breast. Didn't get the sear stage quite right, and I feel I should have gone a few degrees cooler on the S-V step, but still quite tasty. This actually might have been the least ducky tasting duck I have ever had. Next up (in a few days), 72 hour short ribs! Edited July 11, 2011 by cetoole Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 14, 2011 Report Share Posted July 14, 2011 Earlier Trying to figure out if I have room for 72 hour ribs now, or if I want to have 120 hour ribs on Friday. Quote Link to comment Share on other sites More sharing options...
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