Faidley was featured several years ago on a travel show. The crab cakes were Huge. Two to a plate. They looked So good. But the behind the scene making of the crab cakes had a little too much filler for me. So you probably dodged a bullet.
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Dinner tonight was a dolmades to start then spaghettini with bok choy, yellow pepper, edamame and cherry tomatoes. Dessert was a butter tart and chai rooibos tea.
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Chicken Fried Steak. Cream gravy. Horseradish/cheesy/buttery mashed Yukon golds. Carrots with butter and a little bit of brown sugar because I was out of apricot jam.
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Interesting! Owner appearing on their video advert., commented they DO NOT use fillers…only crab meat and house secret Mayo.
'Jimmy’s ’ looked pretty enticing too but sadly they do not ship to Canada?!
Maybe I’ll drive down to Buffalo’s Costco and get the Phillips Crab Cakes instead?!
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The whole meal looks great, especially those peas! They look so verdant!
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Or make your own. Theh really are not that hard to make.
My stomach is still a little queasy. I think I have “anxiety stomach”. I calmed it down with a little beefeater rocks. Dinner was NYT’s Lemony shrimp and bean stew. I made it a little brothier and soaked up the excess with a toasted baguette leftover from last night. Caesar salad, homemade dressings and croutons.
https://www.hungryonion.org/t/october-december-2024-cotm-cooking-from-thread-new-york-times-cooking-website-cookbooks/40681/288
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We had part of a package of thinly slice beef that i believe was wagyu-style rib eye, maybe, from 99 Ranch, and I think I’d given my sister half so I no longer had the original packaging/name. Which is a shame, because it was a total wow of a dish. BF googled and found a recipe with firm tofu and thinly cut beef - very simple, basic, standard Japanese - soy, mirin, sake, and a little sugar for the sauce, and onions. But wow - it was fantastic. In truth, a lot of the credit has to go to the meat - really flavorful, super tender, very deeply beefy for such a thin cut. Niku Tofu is going to be a regular once i find that beef again. On the same site (Japanese Cooking 101), he also found a recipe for Avocado Karaage! Also delish - lightly coated in seasoned corn starch and deep fried, it was delicate/velvety, a real treat. Thank goodness I’m not one of those people that gets squicked out by warm avocado (or really, most foods) I’ve already found a few other things I want to make from that site.
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what are they braised with, please? they look so good!
Clean out the fridge meal.
Sautéd fairy tale eggplant, delicata squash, cherry tomatoes, and sliced garlic.
Cooked some lentils and threw in some red onion in the last 10 minutes.
Lemon at service.
Pretty good fridge clean out
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Potato Salad with Pears and Radicchio - potatoes, peas, shallots, pears, radicchio and manchego are mixed with vegetable broth, olive oil, white wine vinegar, dijon mustard and lemon juice. Served with the obligatory wiener wuerstchen
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That looks so comforting right now.
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You seem like a person who likes to make things right… What about making your own? Then you have a lot of control over the flavor profile and amount of filler.
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I just wanted to note that that chuck eye roast I bought produced fabulous meat. Not as pretty as it neighbor-adjacent rib roast, but every bit as delicious. No plated full dinner here, must representative slices - reverse sear slow roasted. I tied the roast beforehand. Internal temp 125.
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Tis the season 
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I am a big convert to reverse searing. I appreciate the control I can have over the degree of doneness. And probably I became aware of the technique here on HO!
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It’s the only way I ever prepare a fat slab of beef anymore. Perfection.
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I would rather spend the money on premium lump crabmeat and use it to make my own!
I don’t use the Stonewall products listed to make them; regular mayo (or homemade) work just fine.
And here is a version without filler, that used shrimp to bind:
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That cut does exceptionally well when cooked sous vide for an extended time.
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