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      12-19-2013, 01:06 PM   #111
kingofthedemo
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Quote:
Originally Posted by Litos View Post
home made flautas with home made green sauce......

this was dinner last night.......







That looks fire! What's in the green sauce recipe?
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      12-19-2013, 05:04 PM   #112
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Originally Posted by Mr Tonka View Post
^^ I'm starting to get worried about your wife. Like maybe she's burred in the back yard somewhere. You've posted like 15 pictures and you're wife hasn't been in a single one. I'm calling foul play.

---goes looking for Houston PD phone number---
HAHAHA !!!!

she's definitely alive..

i'll have to be cognizant next time



Quote:
Originally Posted by kingofthedemo View Post
That looks fire! What's in the green sauce recipe?
I "think" it's avocados, milk and some other stuff.....
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      12-19-2013, 05:10 PM   #113
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went to my son's "classroom Christmas party" today.

teacher made some Crazy Christmas Popcorn.

Popcorn
Gummy Bears
Sour Gummy Worms
White Chocolate Covered Pretzels
Plain M&M's
Marshmallows
Skittles





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      12-19-2013, 07:13 PM   #114
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looks like unicorn vomit.
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      12-19-2013, 07:35 PM   #115
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Quote:
Originally Posted by Nate4641
looks like unicorn vomit.
I lol'd.
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      12-19-2013, 08:32 PM   #116
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Quote:
Originally Posted by Nate4641 View Post
looks like unicorn vomit.
all the had left in the bowls was popcorn HAHAHAHA !!!!!!
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      12-20-2013, 01:09 PM   #117
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breakfast tacos from the taco truck this morning to fuel me before going Christmas Shopping......

red one is chorizo and eggs.

green one is chicharron





Last edited by Litos; 12-20-2013 at 01:14 PM.
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      12-21-2013, 12:02 AM   #118
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grabbed me a Torta Diablo from "King Taco" in Houston.

this is a Cuban/Mexican Cuisine - basically fast food joint with a drive thru.

I have had better tortas, but THIS ONE stayed so true to the Mexican side that it has now become my favorite torta...

ham, cheese, tomatoes, onions, avocado, jalapenos, carrots and mayo......






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      12-21-2013, 11:35 PM   #119
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I'm at my cabin and fixin' to smoke a turkey tomorrow, it's in the brine now
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      12-23-2013, 01:15 AM   #120
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first, I hung out with my brother and dad cooking BBQ.

beef ribs, top sirloins, jalapeno sausage and chicken quarters (they're buried under all that other shit).





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      12-23-2013, 01:16 AM   #121
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then I had a reservation at Vic and Anthony's at 9pm

bacon wrapped scallop sitting on top of a 8oz medium rare plus filet......

asparagus and mashed potatoes.....







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      12-23-2013, 07:59 AM   #122
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^ You eat out a lot at nice restaurants! Is the $181 for just one meal??
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      12-23-2013, 11:06 AM   #123
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Quote:
Originally Posted by Litos View Post
then I had a reservation at Vic and Anthony's at 9pm

bacon wrapped scallop sitting on top of a 8oz medium rare plus filet......

asparagus and mashed potatoes.....








You reallly are a receipt whore.
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      12-23-2013, 12:45 PM   #124
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Quote:
Originally Posted by kingofthedemo View Post
You reallly are a receipt whore.
lol

Quote:
Originally Posted by Anodite10 View Post
^ You eat out a lot at nice restaurants! Is the $181 for just one meal??
yeah, it stays pretty consistent...

wife bought an 8oz filet with 2 sides and a Coke - the two sides were separate and cost $12 each. I think her filet was $42.

I bought an 8oz filet that came with a bacon wrapped scallop on top, asparagus and mashed potatoes that cost $62...I drank a Sprite...

then we got a chocolate cake...

after tax and tip it's usually $160-180 for the two of us....

it stays pretty consistent because we typically get the same meal every time HAHA !!!!

gotta learn to start changing it up - my weakness is medium rare center cut filets though
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      12-23-2013, 02:52 PM   #125
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wife made some Franks Red Hot Wings


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      12-24-2013, 02:33 AM   #126
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16 oz prime rib from Jasper's and aged gouda mac and cheese.




I go here probably once a week or so and the prime rib never disappoints. I know there's a Jasper's in Plano (and Austin) but I don't believe they've expanded beyond that yet.

Supposedly their baby back ribs are ranked "top 3" by "Bon Apetit magazine" and the executive chef appeared on iron chef america versus Bobby Flay one time, so the restaurant has a reasonably nice pedigree (although if you ask me I think Houston's/Bartlett's ribs > Jasper's ribs).

http://www.kentrathbun.com/jaspers/austin/

The thing I love about their mac and cheese is that it's sharp and actually tastes like, you know, cheese. I've encountered too many bland renditions of "gourmet mac and cheese" from supposed "fine dining" restaurants and so it's refreshing to see it done correctly once in a while. Jasper's does not disappoint when it comes to mac and cheese, and it goes great with the meat.

Prime rib's not a glamorous cut but given the preparation it tastes better than most filets, and I am a filet snob.
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      12-24-2013, 02:36 AM   #127
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Oh and I didn't take a picture of this but I went to this chain called Maggiano's for lunch today and had their crab cakes, and I was surprised at how good they were for a chain restaurant.

Maggiano's is owned by the same company that owns Macaroni Grill which, in my opinion, is one of the most vomit inducing chains this side of Olive Garden. That's why I was absolutely shocked when I received decent food from Maggiano's.

I wouldn't touch anything else other than the crab cakes. The portions sizes are small and it's a filler-based crab cake (you can't expect much from a chain) but it's actually reasonably tasty.
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      12-24-2013, 11:25 AM   #128
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wife cooked some honey bbq beef ribs yesterday in her crockpot for 8 hours.

she picked up the rack of ribs and it split in half......

with a side of some alfredo noodle type stuff......







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      12-24-2013, 01:05 PM   #129
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Quote:
Originally Posted by Litos View Post
lol


yeah, it stays pretty consistent...

wife bought an 8oz filet with 2 sides and a Coke - the two sides were separate and cost $12 each. I think her filet was $42.

I bought an 8oz filet that came with a bacon wrapped scallop on top, asparagus and mashed potatoes that cost $62...I drank a Sprite...

then we got a chocolate cake...

after tax and tip it's usually $160-180 for the two of us....

it stays pretty consistent because we typically get the same meal every time HAHA !!!!

gotta learn to start changing it up - my weakness is medium rare center cut filets though
Yikes! I could eat out at a decent restaurant for about a week for that price lol
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      12-24-2013, 01:39 PM   #130
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      12-24-2013, 06:57 PM   #131
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I have never had a meal that tasted worth 100 bucks. I must live under a rock or something.
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      12-24-2013, 07:31 PM   #132
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Quote:
Originally Posted by Malibu1 View Post
I have never had a meal that tasted worth 100 bucks. I must live under a rock or something.
Nah, you're technically correct. I waste more money every year on fine dining than anyone I know but I'll be the first to admit that none of this food is worth as much as restaurants charge for it.

You have to view it as an expensive hobby.

Some people spend thousands of dollars on watches or designer bags or designer clothes or jewelry (which to some extent one might even view as "investments" albeit poor ones, because you can always sell them). I spend thousands of dollars on filets and red wine reductions and potato purees and jus which disappear the moment I consume them It's just what I like.

But honestly if you're going to waste thousands of dollars on fine dining you better have deep, deep pockets, because as you implied the product doesn't really justify the cost. You're just hemorrhaging money that goes towards paying for the preparation (and sometimes the ambience), because food at its core is really quite inexpensive.

I will say though I think it's worth going to a Michelin star caliber restaurant at least once in your life.

The thing about fine dining is an expertly cooked piece of meat isn't really worth $50 or $100 or $200 or whatever restaurants charge for it, but at the same time it's highly unlikely that you'd be able to replicate that kind of preparation at home. You might be able to replicate 50% of it for 1/10 of the cost (i.e. you'll always get much better value cooking at home), but it'll never be quite the same unless you're a classically trained chef.

If I ever get the chance to marry a chef I'm totally going for it
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