Last night’s dinner

[jon-nyc]

House made bacon with black peppercorns and maple cotton candy:

Buttery popcorn lobster:

And a 10oz waygu filet mignon:

[Catseye3]

I'm into bowls. Tonight's bowl was tuna, potatoes, celery, red radishes, red onion, bound together with Skinny Girl salad dressing. Which, if you're not familiar, is a tasty low-everything-bad dressing which I recommend, even if you're not a gurl.

If you're sensitive about safeguarding your gender identity, you can always hide the bottle behind the ketchup.

[Renauda]

@Catseye3

How do you rate olive oil and malt vinegar as a salad dressing? Have been using it for years. Nothing else. I figure it’s pretty skinny too.

[Mik]

Olive oil and virtually any acidic liquid makes a fine dressing. Arugula with good olive oil, lemon juice and a little salt and Parmesan makes a great one minute salad.

[Mik]

Jon, how was a Wagyu filet? The beauty of that kind of beef is the incredible marbling. That looks pretty lean.

[Catseye3]

@Renauda said in Last night’s dinner:

How do you rate olive oil l and malt vinegar as a salad dressing?

I've not tried it. It sounds good. In that area I've always favored EVOO and fresh lemon juice, maybe with a shot of Italian seasoning, a leetle salt.

Yours sounds better for you than Skinny Girl. I see that the ingredients include maltodextrin and sucralose. Also calcium sodium EDTA and titanium oxide for color. None of those seem to be present in large quantities though, so I won't worry about it.

[jon-nyc]

@Mik Everything was fabulous. It was at a top Nashville restaurant.

The filet was superb but I didn’t notice a difference from other superb filets I’ve had.

[Klaus]

That filet looks pretty good.