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Just had poké for lunch, but was kind of a letdown this time. Had to pay two dollars more than I did last time, plus I don't think the tuna was marinated enough, if at all. Felt like a step backwards overall.

Good thing I took it home first, since I had soy sauce and sesame oil on hand.

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Leftover Angel Hair Picatta and some bread and pesto butter from our date night tonight at the Italian spot down the street. So good after blazing up and a few glasses of wine. 🙂

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Had some potato & cheese pierogis wif Ruskie Standard vodka. Can't believe I killed like three-quarters of the bottle over the weekend already. Anyway that pierogi shits is p good wif mayo.

Pistachio iScream for dessert

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16 hours ago, ambermonke said:

Anyway that pierogi shits is p good wif mayo.

sour cream w/dill is how they do it bruv.

check it out - giant pierogi statue in Canuckistan:

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IMG_20211016_193156.thumb.jpg.2a55e9bfe6de9c8a72920383e30a32e3.jpg

I cooked a chonky steak. Bone-in ribeye, 3.5 hours in sous vide bath @ 55C, then grilled and pan-fried whilst I was waiting for the chips.

Came out of the bath with a temperature of 50C, but then the grill increased it to 57C. Got a bit worried as I didn't want to take it more than medium-rare but it was incredible. Looks like I'll be eating steak for lunch for the next 3 days..

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Edited by IOS
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11 minutes ago, beerwolf said:

Awesome 🥩  (I can almost taste and smell it!)

Nice red wine to wash it down with?

no alco today, I had a few IPAs yesterday. Can do a glass tomorrow though - any recommendations? most of the times I go for Bordeaux

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Well folks would say Malbec with steak. But Malbec seems a bit of a trend at the moment, so like most fashionable stuff it’s now shit unless you know what you’re looking for. Or pay a certain price.

I like a Shiraz so been sipping this, very nice indeed and 30% off, so the same price as a 440ml can of Hipster Craft ale that tastes like Sunny Delight. Lol.

Also agree Bordeaux is absolutely fine.

 

Hah the picture is a bit wonky 😌

 

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Edited by beerwolf
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  • 3 weeks later...

Made this experimental bibimbap for lunch; sesame-seasoned rice with gochujang, snow crab, Kewpie mayo, toasted seaweed, and Icelandic capelin roe on top. Side of mozzarella dumplings and kimchi.

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