We had dinner at Rei do Gado, a Brazilian steakhouse in San Diego. Here are some pictures from the meal, which includes tri tip, garlic sirloin, chicken hearts, picahna, lamb leg and chops, rib eye, beef rib, and garlic bread (and the tapioca cheese bread that is escaping my brain pan currently). A couple of green things from the salad bar too.
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Tonight I made Trader Joe’s (frozen) brown rice and a tin of sardines in lemon and olive oil, plus some chopped up lettuce, spinach, scallions and cherry toms, but the sardines were oddly bland. they were from a fancy shop, a gift from a friend, so i was a little surprised. Dressed with lemon juice, evoo, s&p, and a little sploosh of Calabrian chili paste, it wasn’t bad, just not as good as I’d hoped.
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i’m having meat envy! did you find the cuts tender? The two or three Brazilian steakhouses I’ve been to (but these were ages ago) were a bit disappointing in that most of the meat was tough and/or dry.
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They absolutely were. This is my favorite version of this style of restaurant!
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Where do you get frozen holy basil? I often make use of the Dorot ginger & cilantro cubes, less often the basil & garlic, but I’ve not seen holy basil anywhere.
I love a good meatapalooza. The only time I went to a Brazilian steakhouse was NYE in the city with a bunch of my PIC’s college friends. What a feast! It was tough to stay away from the abundant appetizer / salad bar. I see you exerted far better self-control than I did!
And I L-O-V-E grilled chicken hearts.
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Fabulous night. By our second set the house was packed with lots of happy gay dudes, and we made some good tips, too 
This picture was right behind me 
A couple chatted me up afterwards, inquiring whether I was really from Germany — the wife was, and we blabbed a bit in German about how much we miss living in a city. They’d driven 45 min to see us, solely based on our recent tv appearance! How flattering 
A bunch of my gal pals were there, too, and we stayed out till after midnight and drank too much. A buddy of ours got a signed copy of my PIC’s book & ended up picking up our tab. No complaints there, either!
The ’seafood soup’ I’d ordered for my break was so damn boring I only had a couple of spoons.
Needless to say, I was feeling rather peckish when we got home around 1am, so we nuked some roti chicken and had it with leftover aji verde 
I think tonight will be a quiet night in. More hosting duties tomorrow.
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Those potatoes are gorgeous. Were they par boiled? What were the roasting time and temperature? The world needs more crunchy roasted potatoes!
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What are the white things on that luscious melty cheese? Finely diced onion? Garlic? MOAR cheese? 
I won’t answer for Linda, but these are bomb. Crispiness squared.
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First time visiting Bistro Ember https://bistroember.com/ in Noe Valley which has a Turkish chef/owner but the menu is more a pan-Mediterranean approach (but they have a full Turkish breakfast at brunch). Overall good dishes (and there are a number of dishes we would like to try the next time) and service.
Complimentary bread
The dream of beets, goat cheese crumble, wild arugula, raisin, hazelnuts, pineapple
Manti, braised lamb shoulder dumpling, smoked yoghurt, urfa chili oil, tomato sauce
Whole butterfly branzino, farmer green salad, pickled red cabbage, sumac chimichurri
Ember kebab, onion, roasted tomato, green pepper, toasted flat bread, tzatziki, grilled pita
Turkish coffee cake, chocolate mousse, hazelnut, blackberry, Turkish coffee sauce, mixed berry sorbet
Turkish baklava, antep pistachio mascarpone, pistachio cream vanilla, pomegranate molasses ice cream
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I’d go there for the manti and the pistachio dessert alone.
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Reconstituted freeze-dried onion. They have a special flavor which lends itself well to a burger. I put them in the burger sauce, too.
I also like a burger with fresh onion, but then I would go for straight mayo, instead of the burger sauce.
Always a tough decision as to which burger to make, ‘cuz I crave them both. 
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Many thanks.
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The answer is to eat more burgers. I’m working on it 
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This inspired my dinner tonight. Thank you. The grocery store did not have what I had planned and I was having difficulty coming up with something. Again, thank you.
Can’t find it here either.
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Whole John Dory roasted with new potatoes,fennel and samphire. Served with green beans and a cockle and tarragon butter. All washed down with an Albarino.
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An exceptionally fine kind of fish.
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