Set aside the heads and shells for use in boiling soup base. 2) Blanch the pork rib by placing the pork ribs in a large sieve/ strainer, and pour hot water over it slowly. Reserve ribs for later. 3) Heat wok with 2 tablespoon of oil over high fire. Place and stir fry prawn ...
Short Rib, Short Rib Bourguignon, Short Ribs, Sin City, Snail, Snails, Soft Poached Egg, Soft Poached Eggs, Soup, Sparkling Rose, Sparkling Rosé Wine, Sparkling Wine, Spinach, Sugar, Syrup, Tart Tatin, Tarte Tatin, Tasting Menu, Toast, Toasted Bread, Toasted Country Bread, Truffle, Truffle...
The other was pork rib wrapped around sugar cane. This was excellent. The meat was similar to a braised belly more than what I expect from rib meat. The sugar cane was not quite as sweet as I had hoped. For the entrees we tried the Southeast Asian fried rice, which included shrimp, ...
but I think the filet packed more of a punch than the rib eye in terms of flavor; probably because of the smashed, roasted garlic that was spread on top, and the amazing quality of the fat that was introduced back into the meat via the marrow. The rib eye was perfectly cooked...
Keen’s Prime Rib Hash Browns This is one of the biggest portions of potato and meat you can get. The meat is their amazing prime rib, chopped up and worked into a hash brown that will leave you craving more every day of your life. They’re only offered on the brunch or bar menu,...
In retrospect, I should’ve gotten the rib eye, which I assume would have been fattier, juicier, and more to my liking. Next time I’ll refresh my education before I go out by re-reading Johnny’s “Meat 102.” Portion Size & Plating: 7 ...
The fish was better than alright. Nice and clean, good flavor, and pretty tasty overall. Maybe I was just too hungry for my rib eye to pay any real attention to the fish bullshit. Here’s the “butter cut” rib eye, served with crispy purple potato wedges and a hay stack of onion ...
Apps, chilled lobster corn soup, and endive with tomato salad: Each person gets a 10oz cut of 30-day dry aged rib eye with their choice of seafood. My wife chose razor clams: I chose… well… not seafood. I went with the oxtail and bone marrow, because beef. ...
Chef Scott Campbell sources all of his beef from Pat LaFrieda and a state of the art facility out on Long Island (apologies – the name escapes me at the moment). The cuts available here range far and wide: long bone short rib, tomahawk rib eye, porterhouse, rib cap,coulotte (top si...
While the porterhouse is a bit pricey at nearly $70/pp, it is a big 42oz hunk of meat. The rib eye for two was a bit closer to normal at $104 for 38oz. However the pricing comes in very close to the midtown Manhattan range, so make sure you pick up thatGroupon dealto offset...