Lunch: I had some Aidell's meatballs on a wilted spinach salad.

Dinner: Tina cooked tomatoes with egg and cauliflower and chicken with mushrooms and served it with white rice.

Lunch: We ate the leftover prime rib, Brussels sprouts, corn, and potatoes.

Dinner: Tina cooked rigatoni pasta with rendered prosciutto, garlic, and spinach.

Lunch: Tina and I shared a foot long Oven Roasted Chicken Breast sandwich from Subway

Dinner: Before going to see The Karate Kid, we ate a quick dinner at Serrano's. I had the migas with steak fajita.

June 2, 2010
http://en.wikipedia.org/wiki/Tripe - Tripe is stomach not intestine

June 3, 2010
http://en.wikipedia.org/wiki/Whistler%27s_Mother - Whistler was annoyed that his Arrangement in Grey and Black was viewed as a portrait instead of a simple arrangement.

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Wikipedia - Tripe, Whistler's Mother, 187, Hospital Emergency Codes, 420, Fundamental Attribution Error, Blood Types in Japanese Culture, Neil Armstrong, Fergie, Pink MArtini, FIFA, Pachira aquatica

Dinner: We went back to Uchi to try the Iron Chef America inspired Ginger themed omakase meal. We ordered one person's worth of the ginger omakase and supplemented with additional dishes. As usual, the food was excellent. An amuse bouche of canary melon slices marinated in lime juice with micro-basil came out while we surveyed the menu.

madai carpaccio Japanese sea bream from tsukiji market with ginger oil, myoga, and ginger "caviar". We found the ginger flavor extremely subtle in this dish. Fried fish scales provided a nice crunchy texture that I appreciated.

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What I Ate: June 13, 2010 (IKEA, Uchi)

We had the members of the Austin Fearless Critic council who were available over for dinner. It had been over two years since we last entertained, so we were a little bit rusty. In the end, it worked out well and everyone seemed happy with the meal. I started the day by trimming a USDA Prime rib-eye roast that I had been dry aging for the last few days (didn't have time for more since we were traveling) down to about eight pounds. I then seared it on the grill before slow-roasting it in the oven for a few hours.

My oven runs hot. (About 50 degrees hotter than expected according to the digital air temperature thermometer and data logger I hooked up to collect accurate temperature readings - because baking during the last six months has been hit or miss, I suspected the temperature was off even though Whirlpool claims their appliances are perfectly calibrated and perhaps my old ovens were off and I was used to that, ugh.) I started with the oven set to 185°F (but, in actuality, it cycled between 235°F and 200°F). At 1:10pm, I dropped the temp to 175°F (170 is the lowest setting my oven goes to) and continued to track the temperature increase inside my prime rib. The temperature drop resulted in a temperature swing from 230&176;F to 193°F which was a little better but not even a full ten degree drop as I would have expected from lowering the target temperature by ten degrees. At around 3pm, I shut the oven off entirely and turned it on two more times briefly to help keep the oven at around 130°F so I could hold the roast at an internal temperature of 130°F until we got closer to serving time. I then turned the oven on to 170°F to finish off the roast (stopping at an internal temperature of 133°F). The oven cycles between 222°F and 186°F when set to 175°F. The air temperature probe was positioned in the center of the oven rack about one inch below the sheet pan holding the rib roast.

Oven Temperature

Internal Roast Temperature

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What I Ate: June 12, 2010 (Prime Rib Dinner)

Lunch: I ate a Costco Polish Sausage.

Dinner: In what is becoming a tradition, Tina and I went to Joe's Crab Shack after seeing a musical performance (this time it was Pink Martini performing with the Austin Symphony). I had the Crawfish Half & Half (Our famous crawfish etouffee and crispy crawfish tails.) with dirty rice instead of white rice. I thought it was tasty, but not anything special. Tina thought it reminded her of Gulf shrimp and didn't want anything to do with the dish.

Lunch: Tina made a chicken salad out of the leftover rotisserie chicken and placed it with fresh avocado slices on bread to make a sandwich. I ended up splitting it in half and spreading the salad over each of the bread halves to make two open faced sandwiches.

Dinner: Tina sauteed fresh spinach with prosciutto and garlic.

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What I Ate: June 10, 2010

Lunch: I ate the rest of the dumplings for lunch.

Dinner: We had a late dinner at Red Robin where I ordered the Whiskey River BBQ Chicken Salad.

Lunch: I brought home a Costco rotisserie chicken which we ate with a bowl of cherry tomatoes.

Dinner: I had a Cobb Salad from Central Market Cafe at closing time (we always seem to show up just before 9pm) before grocery shopping to restock our fridge.