yakitori of deboned chicken drumettes, A5 rib eye cap, and grass fed beef filet.
all tare sauced, triple dipped..
all tare sauced, triple dipped..
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this very much looks exacly like a meal i would cook myself, except for the overdressed saladChestnut velouté and chicken vesuvio.
Lap Mei Fan aka waxed or preserved meat rice…
Served with celery scrambled eggs, hiyayakko tofu and salmon, avocado poke…
The preserved meats are Chinese sausage, pork belly and pressed duck
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In HK it usually comes with liver sausage (yun cheung).maybe it's missing goose liver sausage? or is that more of a cantonese thing...
i think goose liver sausage is the worst tasting in the chinese charcuterie repertoire. up there with hk red sausage aka chinese kielbasa..In HK it usually comes with liver sausage (yun cheung).
I'm pretty sure it's made with duck liver and pork.
I don't like the texture, so I'd order it without...
Lamb roast, Parmesan polenta, steamed broccolini with butter
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YumLamb roast, Parmesan polenta, steamed broccolini with butter
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Man I bet this was good. Bookmarked!Toasted baguette, roasted red pepper spread (ajvar), sardines, pickled onions, freshly cracked black pepper, cayenne pepper, cilantro, lime juice.
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Been debating pulling the trigger on buying a full rib roast to cut myself and you just convinced mebreaking in the new pan with a rubia gallega ribeye
old spanish cows make the best beef..
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Been debating pulling the trigger on buying a full rib roast to cut myself and you just convinced me
I have the boneless prime rib in my cart for SRF. Was debating the choice / prime / wagyujust get it. but a warning, once you start getting used to the taste, all other breeds of cow become tasteless. this is one of the finest tasting things i have in my house. i wish i had an endless supply..
oh i thought you were getting galician beef. if srf, black label is good enough.I have the boneless prime rib in my cart for SRF. Was debating the choice / prime / wagyu
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