Is that a 6-8 qt dutch oven full of reducing onions? Seems like a good idea, what’s next?
Also a little bit of celery, carrot, tomato paste, and white wine, and 3 lbs of beef chuck. 6 total pounds of onions.
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Long braised onions might be top three most delicious things on earth.
Don’t get me wrong, I’m a big fan, but I don’t think they can pass up toro, duck fat, and beef bone marrow at the very least.
Damn that would be a good top three.
Toro is number one for me for sure. It will be on my deathbed menu for sure!
Have you ever gone to the Wicked Spoon buffet and just eaten bone marrow?
Never did, and the googler says its now permanently closed? Too bad if true.
It’s open. I was there earlier this year. I probably had six or so servings of bone marrow.
Foie gras
Spinalis beef steak
Lobster
Lobster is a little open-ended, but I have a particular prep in mind.
Knowing nothing about Wicked Spoon, I’d be somewhat skeptical of bone marrow at a buffet.
It’s the best buffet in Vegas because it does a lot of small plates stuff that is atypical buffet food.
Here’s my post from earlier this year:
Top two are legit. Lobster has always seemed over rated to me.
Onions are cheap though. Is there a Pro Food Focus site with objective value based ingredients ratings that I can mock for being wrong?
Thanks for posting. I’ve been needing new things in the rotation so I made this today. Pretty tasty.
What did you do the second time that made it better? I thought mine came out pretty good - only miss was the potatoes were a little mushy after all the cook time. I should probably bake them less on their own before I add the chicken and sauce.
Do you add corn also? And do I see grape tomatoes, (like bottom center looks like one) or are those potatoes?
Foie gras, especially d’oie and whole instead of a pate, is a really good pick.
Had to look up a spinali’s steak, but as much as I love a good rib steak, and as much as the cap is my favorite part, I kinda like having a whole rib eye so you can enjoy both parts rather than nothing but cap, which can easily come out too greasy.
Lobster I’ve also got as way overrated. Even the preparation I had at the French Laundry, I’m not sure it was the best ingredients in its own dish (competing with caviar), and it wasn’t one of the top three dishes.
Meat out for a bit of cutting, wine and cherry tomatoes in.
Meat back in.
Mix with rigatoni and some pasta water, parsley, salt and pepper.
And done. Really delicious.
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Ya see, I told you the rigatoni would make this dish work. Great stuff.
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Lacks pesto imo
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Although I was thinking to myself, I kinda have to put salt in my top 3, because not only is salt pretty great on its own, anything I’d put in my top 3 doesn’t taste half as good as it does without salt as with.
I’m planning on taking my wife’s family there for lunch on our trip. Buffet seems like a cheat code for a scared pallet.
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