Results 2,191 to 2,200 of 4838
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10-29-2015, 03:44 AM #2191
- Join Date
- Aug 2013
- Location
- Orangeville, Ontario
- Posts
- 8,449
- Blog Entries
- 1
Thanked: 4206New York done right
Tonight I was out with some staff. The quarter century club at work has a dinner annually to celebrate their tenure.
While everyone was taking photo's for the newsletter, I had to snap one of for my shaving mate's.
New york cut Grass Fed Angus in a red wine reduction.
Garlic mashed potatoes with fresh sauteed peppers, carrot slivers and some other tasty greenery on top. Done rare/med rare with a great outer char goin on.
Creme Brule for dessert, which was really tasty.
Stayed after they all left for a gar on the deck with a martini and a few colleagues.
Was a nice outing.
"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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The Following 2 Users Say Thank You to MikeB52 For This Useful Post:
Nightblade (10-29-2015), Razorfaust (10-31-2015)
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10-29-2015, 04:57 AM #2192
Had a lil Sushi with the family.
"The production of to many usefull things results in too many useless people."
Karl Marx
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10-29-2015, 07:33 AM #2193
- Join Date
- May 2010
- Location
- Denver Rocky Mtn. High Rent,Colorado
- Posts
- 8,705
Thanked: 1160Domo !! ........+1
Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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10-29-2015, 03:13 PM #2194
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10-29-2015, 04:29 PM #2195
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10-29-2015, 05:24 PM #2196
- Join Date
- Aug 2013
- Location
- Orangeville, Ontario
- Posts
- 8,449
- Blog Entries
- 1
Thanked: 4206Post #2192 is for you going forward Mike! Can shape those delicacies into cow shaped morsels I'm sure...
Steak tar-tar anyone???"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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10-30-2015, 12:32 AM #2197
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10-30-2015, 08:53 PM #2198
It's almost time. I've got three days carved out of my schedule next month. Going back to school. Lol.
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10-30-2015, 09:04 PM #2199
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10-30-2015, 09:14 PM #2200
I know... I can cheat little.
Its just a reduction of what I already eat, but some "Have" to be eliminated totally.
Like the marinade I came up with years ago for steak and wild meats (red).
"Every" person that has tasted it, including a chef from a country club, are amazed at the flavor and how it brings out the natural flavor of the meat as well (enhances the flavor of the meat) .
Only the chef can distinguish what I make it from,( herbs, spices, ect.)
Just not the measurements of how much of wich. Would love to market it. But don't think I could afford to anyhowMike