We ate at a place called Charley’s Steak House in Tampa. It was more of a dining experience. Best meal out we’ve had in years.

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Looks good, Brain!

Clam chowder for lunch....Snow's condensed from a can. Diluted with half & half and seasoned with black pepper and pink salt.....yum!!!

Thanks Baz
We’ve been eating in some great restaurants here. We had amazing lobster Mac and cheese at an outdoor restaurant at Johns Pass.
I should take more pics.

practice run for my wife's upcoming MahJong brunch with her buds.

I made Korrokke. a Japanese potato croquette. after her brunch I'll probably never take another swing at them again. I dont deep-fry often. I hate the mess.

but dang if they are not delicious. I'll serve them up next to a toasted sesame dressed cabbage slaw. kapow.

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Finished the front deck repairs this morning. DELICIOUS salmon for lunch. Now going for a bike ride.

Living the dream!

Tomato soup - yum!!!

Went back to Charley’s for a bison steak, it was outstanding

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How was the flavor? Richer and gamier than cow I would imagine.

Yay!! another bot

Not really, it tasted like a really good cut of beef. It cut like butter. The steak was covered with truffle butter. They cook the steaks on a wood fired grill

Lengua street tacos tonight. Even used my plow disc pan.

Lengua street tacos tonight. Even used my plow disc pan.http://forums.pelicanparts.com/uploa...1748226064.jpg
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CIOPPINO diy

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And i skewered a thick pork chop and baked it contactless in my grill. Juicy-city.

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This is my new thing: going out to dinner, being disappointed, making leftovers for lunch better than the restaurant we went to. Tasteless gong bao chicken and fried rice last night. Used the rice today with some roast chicken I had made, carrots, garlic, ginger and green onions I had on hand. Added soy, oyster and lao gan ma chili oil. So much better. And if you do this, spread out the rice and turn the griddle off and let it sit for 5 minutes to create a crust. Have to fix the gung bao tomorrow, good to have some red chilis and sichuan peppercorns on hand.

Not pretty but pretty tasty. love the Zojirushi griddle

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Oklahoma burger on buttered sourdough with smoked cheddar and half sour pickles. Salted the patty for a good hour on the counter. Pickle was perfect to cut through the fat and cheese. Mayo and yellow mustard finished. Perfect.


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Escargot but there are snails on her plate!

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https://www.youtube.com/watch?v=1m2rI5WZrIk

My colon just thanked me.http://forums.pelicanparts.com/uploa...1750006496.jpg

Made Vietnamese shaking beef with ribeyes on the grill last night and wanted something that would complement the plate's richness, sweetness and somewhat hardy nature when made as a sandwich with egg and Pâté vs a crisp pilsner that would cut more than complement. Would have gone with a Chimay or Ommegang but found this quadruple. Of course malty, very sweet, brown sugar and raisins, it was a winner. And at 10.2%, one was enough for a very pleasant laid back rest of the evening.

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NICE post and pics, Shaun. As always you never disappoint!

BTW....a good friend of mine and his Vietnamese wife are celebrating their 20th anniversary. Super good humans who do a lot of good for others. Inspiring!

Cheers!
Baz SmileWavy