• In Memory of Rebarcock.

    As we navigate life without Pat 'Rebarcock.' Flood, who passed on Sept 21, 2025, we continue to remember the profound impact he had on our community. His support was a cornerstone for our forum. We encourage you to visit the memorial thread to share your memories and condolences. In honor of Pat’s love for storytelling, please contribute to his ‘Rebarcock tells a story’ thread. Your stories will help keep his spirit alive among us.

Rate my dinner tonight::

Can’t decide how to rate. I can’t decide if it’s poor plating or just the angle you took the pic from. Doesn’t look particularly appetizing but I don’t eat much duck so I can’t judge on how it should be cooked. I’m willing to do a 7.2 with the info at hand
 
Can’t decide how to rate. I can’t decide if it’s poor plating or just the angle you took the pic from. Doesn’t look particularly appetizing but I don’t eat much duck so I can’t judge on how it should be cooked. I’m willing to do a 7.2 with the info at hand
Did you get the latest restaurant open?
 
View attachment 126728
Pan seared duck with port wine cherry sauce, Rosti potatoes and asparagus.
Bottle of Pinot Noir and some good times with great folks

Edit:: I didn’t cook this, it was the chefs special tonight at the club.
duck is good......................I aint no expert on this kind of ridiculousness, but it is cool...........methinks the plate should have been white. to contrast the dark food, to showcase if you will. At first I thought that the food was served on an eel of alien skin with mucous on it.....
 
The absurd amount of jalapeños I had on my tacos last night are straight up punishing me today

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