Dr No
[Moderator Omega - Wristscan]
37669
That's a hand-carved fillet, too, from a fresh slab of Alaskan halibut. Should you ever . . .
. . . make it to So Cal, I'll reserve the table in the kitchen so you can watch them prepare your meal.
Does posting an image of a half-eaten meal . . .
. . . violate online etiquette? 😕 Tonight's supper at my home away from home, the Rainbow Bar and Grill. Halibut with yellow peppers, onions, and jalapeño prepared in olive oil and garlic, plus a chopped Romaine salad with Italian. They just reopened earl...
Only one table filled indoors, and a few . . .
. . . outdoors. Light, even for an early Sunday evening. But maybe people aren't ready to break free yet . . .
I think that people are still very concerned about the virus...
It will take time and reassurance.
It'll be a while before society gets back to any semblance . . .
. . . of normality. I'll be grateful if the Stones can kick off their tour later this year.
Hungry, Nicolas? You should've come over . . .
. . . for breakfast this morning. Egg white omelet with yellow and red peppers, shallots, and jalapeño topped with mozzarella prepared in Italian olive oil, and farm potatoes in grapeseed oil. Drip coffee blended from Columbian and Papua New Guinea medium...
When supper away from home seems like a luxury
You just know that it’s something to be savoured and enjoyed
You hit the nail on the head, Richard - after countless meals at home, it does . . .
. . . feel like a luxury to have a meal in a favorite restaurant. I ordered sushi take-out a few times during lockdown, otherwise it's been all home cooking.
The only etiquette it violates is it is unfinished business ;) [nt]
I have known a couple of chefs who dont take that scene that well.
If Sabino's in the kitchen Friday night, I just might order . . .
. . . lobster casserole. That's a dish, and then some. Pics Saturday ;-) . . .
Looks looks perfectly done Halibut..
Not the easiest fish to cook properly. I'm sure it was terrific
Funny you should bring the matter of flavor . . .
. . . up, Miki. The Rainbow's a dive with a kitchen that was at one time top drawer. One by one, the chefs that made the place dropped out, until finally there was only one old-school guy left a few years ago. He trained a young chef that came close to me...
The "Big 3" in the restaurant business...
After a few decades in the "Biz" this is what makes or breaks you: 1) Great Food 2) Consistently Great Food 3) Great Customer Service
Consistency is an underrated attribute. That was the magic . . .
. . . Miguel brought to the Rainbow's kitchen: every meal was tops. When I say I can remember preparations from years ago, I'm neither lying nor exaggerating. He was that good day in and day out.
That's a hand-carved fillet, too, from a fresh slab of Alaskan halibut. Should you ever . . .
. . . make it to So Cal, I'll reserve the table in the kitchen so you can watch them prepare your meal.
