What you drinking tonight?

Well, DD, we sorta wondered the same thing when they brought the cow, er, the steak to the table. Mr. Sandi said if he'd had any inkling it would be that size he'd not have ordered it. That didn't stop him for making a valiant effort to clean his plate, however,

What Dartplayer described (and illustrated!) is what I've always heard that restaurants do to cook steaks correctly and to order--sear them on the grill then roast/finish them in the oven for a prescribed amount of time per thickness of cut. Hey, I should try that at home!!

 

P

Plus you can leave knowing that you most likely will never see any of those people again who witnessed your drunkness!

 

Wow is that a red chilli hanging out the left and a piece of pickled aspergus sticking up on the right, I want one!

 

Well, Phred, actually the thing on the left is bacon and the other item is not pickled asparagus but an actual pickle! South Dakota is a bit too "Midwestern" to put a red chili in a bloody mary. But I could see pickled asparagus being part of the potpourri! The bacon was delicious by the way.

 

That certainly looks like a proper prime rib, and are those twice baked potatoes? This years horseradish crop is kinda lame.

 

Alternate method, is to stand the untrimmed fat beef slab vertical and use a culinary blow tourch on the fat and let the juices flowing down the faces, rotate as required, rare and tasty.

 

Actually, if I remember correctly, Mr. Sandi had the truffled mac & cheese and I had the au gratin potatoes. Or maybe it was the other way around because I love anything "truffled". Here's a link to the Legend's Steakhouse menu. I had the 7 oz. filet. Mr. Sandi had the bone in prime rib. I also had the vanilla fields salad and for dessert (gotta have that!) I had the banana foster creme brûlée. And both our meals paired very nicely with our martinis. Mr. Sandi is a vodka martini guy (sacrilegious!) and mine are always gin.

Yeah, I know this is a "What you DRINKING?" thread but it only right to eat something when one is drinking in order to soak up the alcohol.

https://www.silveradofranklin.com/images/docs/legends-menu-6-4-19.pdf

 

I just like the idea of using a blow torch!! Does it have to be a culinary one??

 

Been drinking this today so I could continue riding

Non alcoholic stout

 

Extremely hot and sweaty today working, ice cold pickle juice shot with ice cold beer chaser tonight, followed by another pickle juice shot, with a water chaser. Done several times. Hope to rest tonight. Lots of Gatorade all afternoon.

 

A few Affligem then JD & coke, then Roche Mazet Cabernet Sauvignon....

 

Yep, it really is
Actually tasted like a decent stout to me

 

I applaud you for not drinking and driving (riding) but non alcoholic stout, FFS, that’s like french kissing yer sister, it’s so wrong on many levels.

 

Suppose I asked for that
I’m blaming the Bushmills, it’s going down a treat, must go back over to Sean’s for another meal