Lunch: While running errands, we ate lunch at Costco. I realized (too late) that I didn't have any of my cameras with me to take the picture of my slice of Combination Pizza and my Polish Sausage.

Dinner: I ate some leftover smoked chicken and barbecue pork ribs along with cole slaw from Rudy's BBQ for dinner.

Lunch: I had a slice of white bread loaded with moist BBQ brisket for a quick lunch.

Dinner: We went to Romano's Macaroni Grill before going to see Get Him To The Greek (which was hilarious). Macaroni Grill was suckier than the last time we were there. I started with the Romano's Sampler (Tomato Bruschetta, Fresh Mozzarella Fritta, and Calamari Fritti served with arrabbiata sauce). The bruschetta was weird in that you had to assemble it yourself. Unfortunately, the bread wasn't as toasted as I generally like it and the flavors just weren't all that strong or good. The fried mozzarella was heavy and chewy (we left that on the plate), but the calamari was passable.

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What I Ate: June 18, 2010 (Romano's Macaroni Grill)

Lunch: I picked up lunch from Rudy's Country Store and BBQ (2451 South Capital of Texas Highway, Austin, TX‎ - (512) 329-5554‎). I got enough food to last several meals - 1 pound of moist brisket, 2 pounds of pork ribs, 1 jalapeno sausage, 1/2 chicken, potato salad, and cole slaw.

Dinner: Tina heated the leftover mushroom chicken and tomato cauliflower. She sauteed spinach with garlic to go with it.

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.