That was the top of the pasta box. Dried. Here is the bottom
The risotto was easy. The ingredients came in a jar. Boil some water, add the ingredients, and lower heat. From there it is on how you like it, how much butter or Parm (or whatever else) you add. Really good. Stuff was ordered from an online place - I was ordering some fish eggs and saw these. Couldn't resist
That was the top of the pasta box. Dried. Here is the bottom
The risotto was easy. The ingredients came in a jar. Boil some water, add the ingredients, and lower heat. From there it is on how you like it, how much butter or Parm (or whatever else) you add. Really good. Stuff was ordered from an online place - I was ordering some fish eggs and saw these. Couldn't resist
Looked on our fridge this AM. We did order some extra in prep for Thanksgiving, since when ordering grocery delivery it is common for them to substitute or omit based on what is available at that time and we wanted to be covered.
Always have some of this, which our hearts thank us for.
Then we need and want the real deal for some things.
One of these is miles above the others (one of the best I've ever found, in a grocery store) but they are all at least decent.
The Plugra is fantastic. Slap your mother good. For sure an attempted recreation of a fatter, European, butter.
What are your favorite butter types?
I've not made butter, although I grew up around farms where many did so I'm fortunate to know the glories of homemade butter.
Yeah the burger is probably the most expensive in the city other than the kobe burger at the old homestead. This one is better! $100 for the prime rib is why I have not tried the prime rib LOL.
Steak looks pretty damn good, but I bet the star will be the wine. If you're gonna eat a hundred dollar steak, wine needs to be, what? at least 300/bottle, no?
Steak looks pretty damn good, but I bet the star will be the wine. If you're gonna eat a hundred dollar steak, wine needs to be, what? at least 300/bottle, no?
So yeah, and this is no ordinary affair. Have the CEO of a company I work closely with, along with his exec team flying out from Austin and taking me out Friday.
Hotel at The Beekman, with a reservation at the bar before dinner. Then this place, then who knows.
But yeah, I would imagine the wine order is going to be pretty phenomenal.
Comments
Speaking of, can we talk Butter.
Preferences?
Looked on our fridge this AM.
We did order some extra in prep for Thanksgiving, since when ordering grocery delivery it is common for them to substitute or omit based on what is available at that time and we wanted to be covered.
Always have some of this, which our hearts thank us for.
Then we need and want the real deal for some things.
One of these is miles above the others (one of the best I've ever found, in a grocery store) but they are all at least decent.
The Plugra is fantastic.
Slap your mother good.
For sure an attempted recreation of a fatter, European, butter.
What are your favorite butter types?
I've not made butter, although I grew up around farms where many did so I'm fortunate to know the glories of homemade butter.
Also - I keep mine in the fridge
Know some who keep in the cabinet.
Thoughts?
http://www.nycprimerib.com/
Drooling justing thinking about it.
Got a new toy. Already have some of their other blades but didn't have a sashimi one.
It is good. Really good.
We do not eat a lot of peanut butter but yes, +1 on the chunk.
And you peanut butter fans should try some organic PB. It's a game changer.
Their prices are like Crazy Eddies were
Insane...
The wine prices are stupid. Enjoy though...
Corporate meal? In that case, crab legs, center cut prime rib, one of each side, and bring on the Burgundy or the Bordeaux!
So yeah, and this is no ordinary affair. Have the CEO of a company I work closely with, along with his exec team flying out from Austin and taking me out Friday.
Hotel at The Beekman, with a reservation at the bar before dinner. Then this place, then who knows.
But yeah, I would imagine the wine order is going to be pretty phenomenal.