I ordered a Prime Rib sandwich at the Village Tavern here in Scottsdale and was expecting a shaved bunch of meat like every other French Dip sandwich I've eaten in my life. Instead much to my pleasant surprise I got a giant hunk of 1"-1 1/2" piece of prime rib cooked medium on a giant roll. Holy shit was it great! I chose the freshly shaved horseradish rather than the creamy mayo and horseradish sauce and chose Haricot Verts (french green beans) cooked in butter and crunchy as my side.

It was paradise! :-)

Should have taken a photo :-)
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Crockpot Sunday for me here as usual. Got a Sicilian Chicken Soup cooking away. Just something random my wife saw online, we'll see how it turns out.

Chicken breasts, chicken broth, carrots, celery, onion, garlic, potatoes, bell pepper, diced tomatoes, italian parsely, italian seasoning, bay leaf, crushed red pepper, olive oil, salt and pepper. Throw some ditalini pasta in at the end and top with parmesan.

I'm guessing it will taste just fine.
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Oh and whipped up a batch of Alton Brown's guacamole for the game as well. It's the only guacamole recipe you'll ever need.

https://www.foodnetwork.com/recipes/...recipe-1940609
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Nachos. Meat, salsa, beans, cheese.
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Red Baron Pizza.

:-) my wife's idea of of cooking.
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RB crust isnt too shabby for frozen, especially if you throw a little oil on it
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I powered through it. For a couple bucks you can't expect a masterpiece.
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These are awesome


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Jacks thin crust
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Okay, I need some help.

Never had this happen but I saw this large chicken breast at Sprouts, though I wasn't there to get chicken. It weighed 1.3 lbs. I have never had my chicken come out rubbery and this was was really rubbery. I spit it out. It was barely chewable.

I baked it with stuffing. Again, never ever wound up with a rubbery chicken. I have overcooked one in the past but it never had a texture like rubber.

I went to a forum where you can talk with real chefs where another woman had the same problem but not as bad. Advice was stay away from the larger breasts, or it was cheap chicken and that chicken has changed. This was called Farm Fresh for Sprouts with no added enhancements, injected solutions and was minimally processed.

So you meat experts tell me what caused it.
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I started noticing an unpleasant rubber/sponge/gummy texture in the chicken breasts I was getting from the store a few years ago. It didn't matter how I cooked them, even sous vide to ideal internal temp and I would still wind up with that weird texture. I read about something called "woody breasts" in chickens grown too large for breast meat as a potential cause. I started buying organic chicken breasts or smaller whole chickens and they don't seem to have that issue.
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Best I could suggest was the size was due to the age of the chicken. And older chickens are just tougher.
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I know I already PM'd you, but the trick is to reduce the gravy and then add a browning sauce to it. A little goes a long way. Browning sauce is a super concentrated sauce.
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Good planning! that looks good BTW
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Also, I see you managed to get some toast on the salad. NICE!
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