Best dish you have had in the last 30 days?

[sv_ontour]

On 4/12/2025 at 9:52 PM, westg said:

Prawn linguine which was spectacular. Delicious crummed Whiting and some French goon to wash it down. Another enjoyable evening from the French girls.  

Where was this from @westg?

[sv_ontour]

A bit of a photo dump from Japan…it’s beyond me how the food continues to get better every time I go back.

Random brunch spot in Roppongi

Small family run resto near Kyoto

Some of the best chicken I've ever eaten in my life. Kyoto.

Wagyu awesomeness near Kyoto (I think).

Burger explosion with ribs in Tokyo. 

[El Presidente]

Fresh water Cray with garlic and parsley. 

 

[westg]

9 hours ago, El Presidente said:

Fresh water Cray with garlic and parsley.

Amazing 👏 

[BG318]

When it starts getting warm people flock to this South Philly institution. Warm hospitality - not likely. Giant chunks of pineapple, yes. First time I have been here, after all these years living close by. Thanks @fokker4me for the 411.

[Fox Sterlingworth]

No pics, but I cooked maybe the best filet mignon I ever had last weekend.

Filets, fingerling potatoes, and seared brussel sprouts all on cast iron with mostly just cracked pepper, cracked sea salt and good local butter.

[potpest]

On 6/1/2025 at 4:27 AM, BG318 said:

When it starts getting warm people flock to this South Philly institution. Warm hospitality - not likely. Giant chunks of pineapple, yes. First time I have been here, after all these years living close by. Thanks @fokker4me for the 411.

What's water ice, is it like sorbet or granita?

[BG318]

Granita. Closer than sorbet anyway. They churn it in the ice cream machines, but it is the just frozen texture that makes it otherworldly. You hear it referred to as Italian Ice anywhere outside of a 50 mile radius around Philly, into NJ, Pa. and some Delaware. The Italian Ice is frozen rock hard usually if it's made by a large producer., so it's easy to overlook. Or made with just syrup instead of real fruit.

[LaoFan]

Working on perfecting my RigaTone.

Pesto

Sunday Sauce: Marcella Hazan Bolognese

The key is the milk and the nutmeg.

[Greenhorn2]

Supper last night that was home cooked. Beef filet chunks, shrimp, and a baked potato. Can't beat it for $10.

[Nevrknow]

4 hours ago, Greenhorn2 said:

Supper last night that was home cooked. Beef filet chunks, shrimp, and a baked potato. Can't beat it for $10

I want THAT when I get up your way!😋🤙👍

[99call]

On 6/5/2025 at 8:45 AM, LaoFan said:

Sunday Sauce: Marcella Hazan Bolognese

The key is the milk and the nutmeg

This looks good, and I'm going to give this a spin as a variation. 

Have you tried Bolognese with addition of sauteed chopped chicken livers simmered for an additional hour.   I've never looked back after this edition, adds a whole new level of depth.  

[ha_banos]

This place is a bit of an institution here. Not the greatest of food, but after a cigar tasting evening and with old, old friend. Sorry bud 😝

[LaoFan]

20 hours ago, 99call said:

This looks good, and I'm going to give this a spin as a variation. 

Have you tried Bolognese with addition of sauteed chopped chicken livers simmered for an additional hour.   I've never looked back after this edition, adds a whole new level of depth.  

Sounds funky - I'll have to give it a rip! Will try next time.

[99call]

4 hours ago, LaoFan said:

Sounds funky - I'll have to give it a rip! Will try next time.

You basically make your ragu, then in a separate frying pan, sautee off some chopped (de-sinued) chicken livers in a little olive oil (seasoned with salt pepper and a little fresh thyme). You sort of want a little browning, but also some raw bits. Then put the livers into your main ragu, and continue to simmer it for another 30mins to an hour. 

This only really works with a ragu made with red, as opposed to white wine.

[usleepicreep]

These juicy carnitas tacos.


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[Ford2112]

This great chicken mole. We have great authentic Mexican food here where I live.

[LLC]

Japanese Wagu Striploin done on the KJ with the flat cast iron. I’ve eaten some great steaks at home and at many high end steakhouses but this tops them all. Unbelievable.