What's For Dinner? | Page 623 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

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  1. Alpintourer

    Alpintourer F1 Rookie
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  2. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    Chicken spaghetti for dinner with the folks and aunt and uncle after church.

    Parents got me a Thermapen MK4. Looks like I get an upgrade after 6 months lol.

    I always hate having to say I already have something.
     
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  3. tomc

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  4. tomc

    tomc Two Time F1 World Champ

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  5. tomc

    tomc Two Time F1 World Champ

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    The prime rib came out perfect, i.e. a little more done than I like, & a tad more rare than the wife prefers.

    Merry Christmas everyone & a Happy New Year...T
     
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  6. max930

    max930 Two Time F1 World Champ
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    Looks good but over cooked for me. If I wasn't worried about it, Id eat meat raw.

    Merry Christmas and Happy New Year!
     
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  7. tomc

    tomc Two Time F1 World Champ

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    I'd like it a tad more rare. Raw? That may be one too far, although I like carpaccio, I've never been overly tempted by tartare.

    Best to you & yours in 2021, Max...T
     
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  8. Pattyracer99

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  9. tomc

    tomc Two Time F1 World Champ

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  10. max930

    max930 Two Time F1 World Champ
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    Thanks, T......................
     
  11. Pattyracer99

    Pattyracer99 Rookie

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    It was amazing. The fat is so sweet. I couldn’t believe how much of a step up Wagyu actually is.
     
  12. tomc

    tomc Two Time F1 World Champ

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    When you're ready to take another step up the beef ladder, Google akaushi and Heart Brand Beef. It's amazing!

    T
     
  13. Pattyracer99

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    Thanks!
     
  14. arizonaitalian

    arizonaitalian F1 World Champ
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    First ever solo Christmas. Cooked a Snake River Farms “Kobe” (American wagyu) ribeye on the smoker/grill and made creme fraiche and chives mashed potatoes (hard to believe, but that marks the first time in my entire life I have made mashed potatoes). Drank a mediocre Barolo with it. Merry Christmas!

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  15. arizonaitalian

    arizonaitalian F1 World Champ
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    I love tartare. Historically I only ate it a handful of time, but then I was very surprised to learn that it is a very big deal in Poland, almost one of the national dishes. Its in most restaurants and Ania's dad even makes it at home. So I've had it many times since she and I have been dating. You gotta try it Max...it's safe enough...your government is a bit nuts about its beef "rules"!

    From tonight, ya'll know how I like my steaks...here is tonight's and this is about as cooked as I'd ever want:

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    This afternoon, since I was 1000 miles away, I was texting and calling with my brother for hours as he used his new Camp Chef smoker for the first time. He did a 4-hour smoke on a prime rib for Christmas. I almost felt like I was there as I coached him thru the cook. Here is how rare it came out based on my instructions and minute-by-minute virtually looking over his shoulder :)

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    Rare beef...its what's for dinner!


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  16. SCFerrari

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    Sucks to be alone for Christmas - feel bad for you for those circumstances. In any event, your meal looks pretty perfect to me..

    Merry Christmas,

    Rob
     
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  17. Pattyracer99

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    My Wagyu flank steak was a Snake River Farms.
     
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  18. NbyNW

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    Hope things improve for everyone soon. Not seeing family knowing they are alone is tough. It’s affecting us, you, and so many others.

    How was the steak? Looks great.
     
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  19. NbyNW

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  20. NbyNW

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    Ours last night. Yorkshire puddings was perfect. They rise up and look pretty crazy (missed that pic), then settle back down quickly. Small bowl of bouillabaisse from the night before. We like PR a little more cooked so happy how that came out.

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  21. NYFAIM

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    Growing up I always begged my parents to set the Christmas pudding "on fire", but they never would. So now every Christmas I always flame it! This one turned out pretty good.

     
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  22. BrettC

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    Great lines on that steak....Merry Christmas
     
  23. BrettC

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  24. NbyNW

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    Impressive! What’s your formula? I flamed our beef bourginon the last time we made it after adding cognac. Your blue flames in the dark win!
     
  25. max930

    max930 Two Time F1 World Champ
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    Going to make beef dip with the left over prime rib................... The co op store, it has excellent meats. Has prime rib on sale now. Guess nobody bought them at full price. So I'm going to get one for New Years and one for future eats.
     

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