Baked wings and fries tossed in Frank’s Red Hot, a decent squirt of catsup for the fries.
Didn’t even bother to plate this, eaten straight outta the SS bowl
Baked wings and fries tossed in Frank’s Red Hot, a decent squirt of catsup for the fries.
Didn’t even bother to plate this, eaten straight outta the SS bowl
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Home too late to make what I was thinking of making after leaving work late. Because I have tomorrow off, so of course I ended up leaving late, right?
Got home and realized I couldn’t have made it anyway, as I had run out of the main ingredient and forgot to add it to my list: elbow noodles.
A bowl of Raisin Bran Crunch to the rescue.
No wine. Because wine and milk are 
.
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Fun Chef’s Pick/Tasting Menu at the bar of Rich Table https://www.richtablesf.com/ - good to see that you can get also the full menu at the bar which often not the case at other restaurants.
Tsar Nicoulai “Estate” caviar, fried chicken skin, smoked egg yolk, douglas fir ranch
Peaches & cream, truffle crème fraiche, coriander
Hog Island oyster, gooseberry salsa roja, black sesame
Sardine chip, horseradish crème fraiche - dried porcini doughnut, raclette - little gem & early girl tomato “caesar”, aged parmesan, pepitas, cilantro - buttemilk panna cotta - summer chawanamushi, sweet corn chow chow, chive oil
Aged beef dumpling, RT chili crunch
SF bay halibut, pluot, brokaw avocado, shiso
Tonnarelli, sea urchin “cacio e pepe”, idiazabal
21 day dry aged ribeye, kansas city bbq, heirloom tomato, chervil
Salted mint chocolate sable, milk ice cream, chocolate cremeux
Mignardise
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Luscious lamb burger with goat cheese and FM tomato and arugula. So good! G&T to celebrate the end of Quite A Day.
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Stuffed tomatoes, stuffed zucchini, Turkish-influenced kidney beans, maroulosalata, and a nectarine - peach crumble repurposing some granola.
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Fish tacos. Collaboration with son. Halibut from Too Good To Go, coated and fried. Pintos, slaw, Pati Jinich boiled tomatillo salsa which is my new go to
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Oh, deets please (living vicariously!)!
Here hali runs $20-30 a pound retail, depending on the market. I’ll buy it, but I clamp my jaw. Better is if we catch it ourselves, but that’s no bargain given the cost of the fishing trip. Would love to hear what you paid at TGTG (just to make me squirm a little more, if nothing else).
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Steal of a deal. $6 fixed price but you don’t know what you’ll get. That day I got two big pieces of halibut, 8“ x 2“ x 1“. Yesterday I got swordfish chunks, probably Saturday‘s dinner
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Fish envy!!! 
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A repeat of the Pizza Blanca: parmesan bechamel, parmesan cheese, whole milk mozz, thinly sliced potatoes, scallion whites – all baked on ATK’s crust. Sprinkled with bacon bits and scallion greens after baking. On the side - a chopped salad made with garden veg.
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I spent 2-1/2 hrs in the dentist chair this morning, prep for crowns on my two front teeth. My dentist is a music buff and has a great play list. He regales you with stories about the songs and artists and sings along while torturing you. When I got home I was starving and I needed something I could sip through a straw (numb upper lip) so I had liquid vegs and a shot of tequila. I think it might be called a Bloody Maria. Dinner also needed to be something easy to chew to protect my temporary teeth. I found albondigas in the freezer and made a soup with the usual suspects plus pinto beans and poblano pepper. A little avocado and radish as a side. There was a Manhattan and later there will be French vanilla ice cream, caramel sauce and pistachios.
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Great tip, thanks, i do have some!
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COTC and a mini BLT - mini because i only had the small ends of a sourdough boule, so two slices of bacon, a slice of a fat yellow heirloom tomato cut in half, and a red lettuce leaf, ditto, worked great. homemade aioli, bread fried in the bacon fat. Mini in size, maxi in flavor! and the COTC was uuuuuge…
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My favorite pulled pork, Kenji’s recipe here. I skip the cayenne and hot sauce (because Mom) and hers gets shredded and dressed with Sweet Baby Ray’s, while mine is dressed with the reserved half of the sauce included in the recipe.
I never have a piece of meat as large as the recipe calls for, so the cooking time is always less and always mysterious - basically I cook it until it’s tender, then take the lid off the pot and cook it more til there’s a tiny bit of bark on the exposed meat.
Really like it.
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that looks fantastic! glad you survived your day…
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AMAZING!
99% of the Too Good to Go offerings around here and pizza and bagels. But to be honest that’s probably all 99% of the people eat!
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I had to Google that. Was it a petit four?
Wow you get fish in your Too Good to Go app! I don’t think any of the grocery stores in my neighbourhood participate since most of our offers seem to come from restaurants. I have no interest in donuts from Timmies - I want actual food!
Ain’t crown-work a blast? I had the pleasure of getting two molar crowns prepped in the spring. Probably close to 2 hours as well, minus a great playlist — not to mention the cost 
