quote:

Originally posted by konata88:

One of my favorites. I love shrimp in the food processor and making renkon hasamiage. Daikon oroshii in ponzu. Beer. Lovely.

Absolutely love daikon oroshii with ponzu, have it every chance

I know renkon hasamiage, but we've not made it. Will have to see if my wife is interested, thank you very much for the suggestion



Oh, and for folks who might not know, Japan has an amazing array of foods that go superbly with beer...

That looks perfect smschulz!

I never bought their prime Ribeyes before. The used to cut off the caps to make cap steaks so they were missing the best part of the piece of meat. Since they no longer sell cap steaks was it included on yours?

quote:

Originally posted by konata88:

renkon hasamiage. Daikon oroshii in ponzu.

This sounds exotic but I have absolutely no idea what it is.

quote:

Originally posted by V-Tail:

quote:

Originally posted by konata88:

renkon hasamiage. Daikon oroshii in ponzu.

This sounds exotic but I have absolutely no idea what it is.

Yep, except for the Ponzu which is delightful poured into a half avocado and eaten with a spoon

quote:

Originally posted by Skins2881:
That looks perfect smschulz!

I never bought their prime Ribeyes before. The used to cut off the caps to make cap steaks so they were missing the best part of the piece of meat. Since they no longer sell cap steaks was it included on yours?

This cut was the eye only.
I agree the cap is the best and even per Guga aka Guga Foods it (the cap) is the King of all steaks.
Nevertheless this steak ^^^ was fantastic.

Well what the heck are they doing with the cap then? If they are not selling cap steak, but trimming it off where does it go? As far as I know they cut all those steaks in house, so the cap has to be going somewhere?

Usually the only way I get a Costco prime ribeye is when I buy the whole dang rib roast, but my gosh is that expensive and only done for special occasions with guests.

Cap steak is the undisputed king of steaks, you could cook it well done and it's still juicy.

quote:

Originally posted by V-Tail:

quote:

Originally posted by konata88:

renkon hasamiage. Daikon oroshii in ponzu.

This sounds exotic but I have absolutely no idea what it is.

Not really

Renkon is just the lotus root. Hasamiage just means something stuffed and fried. So this is just lotus root stuffed with ground seasoned shrimp and then deep fried. You can use ground beef or pork or chicken. Can mix in some ground shiitake mushrooms too.

Daikon oroshii is just grated daikon radish. Then mixed in with ponzu sauce. It makes fried foods a little refreshing.

It’s a good beer drinking snack.

quote:

Originally posted by smschulz:

quote:

Originally posted by Skins2881:
That looks perfect smschulz!

I never bought their prime Ribeyes before. The used to cut off the caps to make cap steaks so they were missing the best part of the piece of meat. Since they no longer sell cap steaks was it included on yours?

This cut was the eye only.
I agree the cap is the best and even per Guga aka Guga Foods it (the cap) is the King of all steaks.
Nevertheless this steak ^^^ was fantastic.

That looks amazing.

How do you do the compound butter?

quote:

Originally posted by smschulz:
Made a Prime Ribeye from Costco about 12 oz topped with compound butter {butter+fresh_garlic,rosemary} reverse seared on the BGE.

Wow, looking at the pic on PC instead of phone. That does look very delicious. My mouth is watering now. I haven't a steak in weeks.

When Costco started to separately sell the caps from the ribeye, I stopped buying ribeyes. I started to buy either caps or NY strip.

Man, I'm gonna have steak tonight. Foot down. No discussion.

My lunch - Chicken fajitas for Cinco de Mayo. Chicken marinated in goya mojo criollo, homemade salsa, HEB guacamole, etc.

That looks good. We will be having Margaritas and tacos at our local Mexican eatery

Damn tater, if that's lunch, what's dinner?

Need a nap, just from looking

quote:

Originally posted by Skins2881:
Damn tater, if that's lunch, what's dinner?

I do virtual personal training Tuesday nights. I'm starving afterwards so it's always leftovers as there is no way I'm waiting for a cooked meal.

taco salad

quote:

Originally posted by doublesharp:
taco salad

Wow, between tatortodd's fajitas and your taco salad I'm now hungry for some Mexican cuisine. Being Cinco de Mayo today I'll have to come up with something tonight.

Jim

Really late lunch or early dinner.

Burger topped with pulled pork, pepper jack cheese, and bacon. Yum. Just combination of leftover stuff in fridge/pantry. Doing this again for sure.

Those burgers. Yum.

We’re having crock pot roast and potatoes tonight.
I cut up the roast into two inch chunks, chop a few carrots and a sweet onion, a garlic clove and pour a bottle of pace picante sauce over it all, turn it on and sometimes I add some beef broth...six hours on high, or eight or nine on low...

Super easy, super tasty.

My MIL dumps in a package of Italian dressing in hers and it’s good also

Big ass steaks from Costco (S&P, garlic powder, fresh thyme), grilled asparagus, taters, and home made bread.

No quarter pic, would have needed half or dollar piece.



Sous Vided and seared on grill with edges painted by torch.



Nice med rare edge to edge.



I could have had a meal of steak by itself as good as it turned out, but here's the rest of the accompaniment.