Mrs. Cooker and I had planned on getting Mexican takeout for Valentines Day. They were closed. Last minute run to the store and picked up a flat iron steak, and some crab. Got some oysters for her too.

Made some crab cakes, grilled the flat iron, and she liked the oysters. Sorry, I didn’t take pics.

I started thinking about the total price at Fry’s and it wasn’t adding up. I saw three lines of items purchased. But the total was far less than expected. I looked at the receipt and realized the flat iron steaks were on sale for $2.49/lb. After dinner we went back and bought the six that were still left on the shelf. Pretty sweet to save $7.50 per pound.

quote:

Originally posted by Beancooker:
...the flat iron steaks were on sale for $2.49/lb.

Noah, talk about a STEAL! Best I get around here is $5.99/lb but our local beef and bison are outstanding.

Valentine's Day dinner was perfect!

Cap Steak, cooked perfectly.
Broc N Cheese.
Asiago cheese bread.
Roasted potatoes and herbs.

I am fixin' to put on a big pot of chili. It is overcast and windy today, with a bit of a chill in the air. Great weather for a big bowl of homemade chili!! My chili is likely a bit too hot/spicy for some of you folks, but it is just right for me.

quote:

Originally posted by bald1:
Will get a shot with some plated leftovers later.

Stick-to-the-ribs goodness for sub-zero weather.

Left over pot roast!

quote:

Originally posted by bald1:
Stick-to-the-ribs goodness for sub-zero weather.

Left over pot roast!

now your talking my language

Bald1, I can almost taste it from my screen, looking good man!

quote:

Originally posted by GT-40DOC:
I am fixin' to put on a big pot of chili. It is overcast and windy today, with a bit of a chill in the air. Great weather for a big bowl of homemade chili!! My chili is likely a bit too hot/spicy for some of you folks, but it is just right for me.

Add some Fritos. Just crumple crush them up in the palm of your hand. Not too fine a crunch, but broken down a bit.

Frito Chili Pie is good stuff!!!
.

quote:

Originally posted by OKCGene:

quote:

Originally posted by GT-40DOC:
I am fixin' to put on a big pot of chili. It is overcast and windy today, with a bit of a chill in the air. Great weather for a big bowl of homemade chili!! My chili is likely a bit too hot/spicy for some of you folks, but it is just right for me.

Add some Fritos. Just crumple crush them up in the palm of your hand. Not too fine a crunch, but broken down a bit.

Frito Chili Pie is good stuff!!!
.

Did this the other day, plus some guacamole, onions, and sour cream.

As you may have noticed from other of my posts, my spouse & I are recovering from COVID hospitalizations, and hence times are different for us.

We just ate our Valentines dinner tonight and used our new air frier to help reduce our level of stress. The lobster turned out great, the 2x baked potatoes turned out great, the filets wrapped in apple cured bacon were "ok".

We're learning how to use the frier but had a great night despite the fact it's 2.1 degrees outside and we just had about 6" of snow today.

Have a great night my fellow invisible friends!

h2oys,

Glad you and your bride are back home and enjoyed that great looking Valentines dinner.

quote:

Originally posted by bald1:
h2oys,

Glad you and your bride are back home and enjoyed that great looking Valentines dinner.

Thank you sir and a very sincere dankeschoen!

Rubbed and smoked tri-tip with creamy peppercorn sauce, green beans with garlic and parmesan, and Sara La Fountain's potato salad recipe which turned out really good.

quote:

Originally posted by OKCGene:

quote:

Originally posted by GT-40DOC:
I am fixin' to put on a big pot of chili. It is overcast and windy today, with a bit of a chill in the air. Great weather for a big bowl of homemade chili!! My chili is likely a bit too hot/spicy for some of you folks, but it is just right for me.

Add some Fritos. Just crumple crush them up in the palm of your hand. Not too fine a crunch, but broken down a bit.

Frito Chili Pie is good stuff!!!.

I am REAL familiar with Frito Chili Pies. I survived on them in my collage days when money was short(most of the time). I keep a bag of Fritos in my freezer all of the time for just such an occasion.

Tonight was another favorite

Tonkatsu (breaded, fried pork cutlets) with very finely shredded Japanese cabbage.


My wife's photo with her very nice phone:





My photo with my very inexpensive phone and very poor photography skills:





(i am made aware of this lack of skill at every opportunity, but wanted the frosty mug in the shot )

Frank, that looks very tasty. Compliments to your wife. Oh and thanks for providing the translation of what the dish actually is. You guys loose me too often with foreign dish names without descriptions.

Love tonkatsu. Now I'm hungry. I have a favorite place I always go to when in Tokyo. Have you ever tried the original tonkatsu place in Tokyo? I'm not sure if they're still open. Especially given the wuflu closures. I've always been meaning to go but may have lost my chance.

Okay - the questions and comments

1) Loin or Roast? Looks like thin loin but can't tell. I usually use thicker cut roast (brined).
2) Looks like ya'll prefer Bulldog over Kagome
3) Wow, 1 tube each of karashi - you guys are serious about karashi.
4) Veggie oil? I've heard that one trick for tasty tonkatsu is to use sesame oil (or at least a good mix of sesame oil). But it's too expensive for me. I did try once and it does come out very nice.
5) Typical Japanese placement of ohashi. Across the placement rather than vertical. But why one next to the diner and one on the other side of the plate away from diner?
6) The ceramic bowl looks nice.
7) I can only find the smaller panko here; I wish we could buy the larger panko like they have in Japan.

You guys seem to eat well frequently. Envy.

quote:

Originally posted by bald1:
Frank, that looks very tasty. Compliments to your wife. Oh and thanks for providing the translation of what the dish actually is. You guys loose me too often with foreign dish names without descriptions.

Hey Bob,
Thanks. You're welcome about the translation. Thought i was doing that for the most part? If i lose you, please do let me know

quote:

Originally posted by konata88:
Love tonkatsu. Now I'm hungry. I have a favorite place I always go to when in Tokyo. Have you ever tried the original tonkatsu place in Tokyo? I'm not sure if they're still open. Especially given the wuflu closures. I've always been meaning to go but may have lost my chance.

Okay - the questions and comments

1) Loin or Roast? Looks like thin loin but can't tell. I usually use thicker cut roast (brined).
2) Looks like ya'll prefer Bulldog over Kagome
3) Wow, 1 tube each of karashi - you guys are serious about karashi.
4) Veggie oil? I've heard that one trick for tasty tonkatsu is to use sesame oil (or at least a good mix of sesame oil). But it's too expensive for me. I did try once and it does come out very nice.
5) Typical Japanese placement of ohashi. Across the placement rather than vertical. But why one next to the diner and one on the other side of the plate away from diner?
6) The ceramic bowl looks nice.
7) I can only find the smaller panko here; I wish we could buy the larger panko like they have in Japan.

You guys seem to eat well frequently. Envy.

Haven't been there, but do think they are still open. There was a program on TV Japan about tonkatsu, a while back, so think they are okay. Restaurants are still open that we saw over the holidays and although they are doing what they can to slow the wuhan crud, they don't seem to be intent on destroying the economy, but i digress.

Okay, so i definitely should not have posted my photo

1) Loin, basically boneless pork chops. We went thinner this time and liked it.

2) Bulldog is what's at the Japanese market. Take it you prefer Kagome brand?

3) That's one tube of mustard that is almost done and one tube that's brand new

4) Yes, veggie oil. Can't imagine wasting sesame oil for this. Ouch.

5) We do the crosswise placement, but the other side of the plate. My wife put the chopsticks there so you could appreciate their aesthetic

6) Thanks. They were a gift from my wife's friend.

7) Hadn't really thought about that, but think it might have to do with freshness, perhaps?

Thank you, kindly. We try. It's not always. Heck, Kroger has really good fried chicken for a very good price; lately it's been two 8 piece packs for ten bucks and that means a goodly amount of leftovers.

Speaking of leftovers, tomorrow is probably going to be katsudon

The invitation for you and V-Tail still stands

Korean style for some reason use very thin pork, even though pork seems to be cheap and plentiful there. There is a right thickness though. Too thick and it becomes too meaty for me. The texture isn’t right. But brining and tenderizing helps modulate.

I like both bulldog and kagome. But for some reason, I’ll usually buy kagome. Natsukashii?

I imagine only a restaurant could justify using sesame oil. It makes a larger difference for tempura than tonkatsu, in my opinion.

Katsudon sounds great! Do you make your own dashi from scratch for it? Given the chill this week, I could actually go for some katsukare. (Sp?)

Funny I made fried chicken for dinner. And Korean yangnyum sauce.