buffalo prime rib, Buckhorn Exchange

This cost a million dollars. 

Possibly $43.00. I don't know. I didn't pay for it. My brother did. It was worth a million dollars to me so that's what I said.

This is what I saw from where I sat at Buckhorn Exchange, Denver.

Golden eagle. 
Looks like a crow from underneath, hanging like that from the ceiling.

I have to admit it's macabre. This is the stuff that nightmares are made. And so close to Halloween. Honestly, sitting there eating a steak from one of these animals is enough to turn one vegetarian. I can see how that happens.

It was Alona's desire to come here again. I think part of that might have been to show her two boys. We spent a long weekend together spanning Thursday to Monday and we ate at a lot of places and this one was best.

And we knew the whole thing came to a beautiful and peaceful soft landing, a very long car trip back and forth through Nebraska, and several tiring activities, including a wedding, when to the left of me in the restaurant booth and to the right of me, my dinner buddies, two little boys stretched out their bodies and slept.

avocado and shrimp

Cumin, salt, pepper on the avocado.

Salsa on the shrimp.

bacon, eggs, sourdough toast

Flaked kosher salt. I forgot to add salt to the bread dough. This happens a lot. So salt is added to each slice.


Half of this is sponge that's fermented for six days in the refrigerator. That's a long time and produces bread that is overly sour and with flour that's exhausted. The sponge was used to inoculate fresh dough that comprises the other half. So it's flavor is diluted by 100%. 

Or maybe it is it diluted by 50%.

It depends on how you look at it. Either the original sponge is diluted with fresh dough, or the combined dough is diluted.

I have no idea how it tastes. I was actually not completely ready for this but here it is. I just now realized I forgot to add salt as I have forgotten a million times already. So each separate piece will need to be salted. The butter I put on each slice is not salted either. And bread without salt is just awful. The same amount of 50/50 dough is now the new sponge fermenting in the refrigerator, so the next loaf will be 50/50 as well. It's the new plan I just now made up because I'm tired of the skin texture of 100% sourdough aged for three days. The skin on the formed loaf is insufficiently elastic. By my careless ways it's all hit and miss. Just like the California gold rush 49er sourdough dudes. *Dr McCoy voice* Damnit, Jim, I'm a gold miner not a baker! 

steamed rice, chicken gravy

So good.

Better than you'd expect. 

The rice has a touch of pure maple syrup and rice vinegar. The chicken gravy is from the fond of four baked thighs with a teeny-tiny touch of Angostura bitters, 1/2 teaspoon, with counterbalancing sugar and that expands the profile beautifully.

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