The Tulsa Forum by TulsaNow

Is the one in B.A. still open ?

Nope. . .and if you mention it the owner cringes.

Wonder why that is?  I used to frequent that one (if you're talking about the salad place in the little strip center across the street from Rhema) and though it was pretty good.

That place was great...The owner was awesome....!!!

Does he still have the kick a$$ parmesan dressing?

Nope. . .and if you mention it the owner cringes.

Their soups and quiches rock as well.

If I recall correctly their minestrone soup was excellent.  And they also did this enchilada soup thing that was superb..

Boy you guy's are food snobs.  ;D

Not me...I'll eat just about anything.  Except sushi.  And sweet bell peppers.

I'd eat sushi every day if I could afford it!

Your picture just made the point for me.

From:
The Philippines

What the hell is it?
Behold, for our journey of horror reaches its destination. Balut are duck eggs that have been incubated until the fetus is all feathery and beaky, and then boiled alive. The bones give the eggs a uniquely crunchy texture.


They are enjoyed in Cambodia, Philippines and the fifth and seventh levels of hell. They are typically sold by street vendors at night, out of buckets of warm sand. You can spot the vendors because of their glowing red eyes, and the faint, otherworldly sound of children screaming.

Wait, it gets worse ...
... Because you're never going to look at an egg the same way. Tell yourself that every time you crack open an egg from now on you won't be half expecting a leathery wad of bird to come flopping out into the skillet.

Yes, balut is upsetting on about a half-dozen levels. Sure, all meat eaters know on some level that the delicious chop on your plate used to belong to something cute and fluffy, which gambolled in the sun during the brief spring of its life. Most of the time, it' perfectly possible not to give a smile. But, when you're biting into something that hasn't even had a chance to see its mother' face ... well, it' different.

Danger of this turning up in America:
Actually, marketed properly, these eggs could be a damn good motivator. When you've looked death in the face at breakfast time, what the hell else can the day throw at you?

Boy you guy's are food snobs.  ;D

Balut

I have to admit. They do make the Sushi look very inviting. And I have never eaten it. My meat eater mentality just wont let me get past that word "RAW"

I have to admit. They do make the Sushi look very inviting. And I have never eaten it. My meat eater mentality just wont let me get past that word "RAW"

I have to admit. They do make the Sushi look very inviting. And I have never eaten it. My meat eater mentality just wont let me get past that word "RAW"

A fresh tuna steak cooked very rare is hard to tell from a beef fillet if you keep your eyes closed!

Glad to know I'm not the only one with that opinion.

The first time I stayed at Neptune's Treasure on Anegada, they brought me my tuna steak, I cut into it and summoned the server back over.  I told him I thought they had given me someone's tenderloin.  He took a closer look and said, no sir, that is definitely tuna.  I never realized until then that well-done tuna that squeaks on your teeth is way over-done.  Now when I grill it, a 1" cut gets 2 minutes per side, if that.  Dredged in pure Hatch chili powder prior to searing is amazing.  When I smoke a salmon in my Cameron stove-top unit, 20 minutes tops.

Visited Salad Alley today.  Wasn't overwhelmed with the place.  It's good but its still a salad bar.

However, the owner is an interesting cat.

I roll mine in black sesame seeds and grill it for about 1 min per side over hickory.

D&mn ! Thats what I did wrong with those Tuna fillet's that our butcher had me try. Like a putz I just put them in foil with butter and spices and cooked them on the grill like regular meat. they tasted like crap and I never bought them again. I need to try what you guy's do. Maybe I might have another dish to cook.

D&mn ! Thats what I did wrong with those Tuna fillet's that our butcher had me try. Like a putz I just put them in foil with butter and spices and cooked them on the grill like regular meat. they tasted like crap and I never bought them again. I need to try what you guy's do. Maybe I might have another dish to cook.

Any places like this in midtown. Will have to try Salad Ally next time I visit grandmother out south.

A fresh tuna steak cooked very rare is hard to tell from a beef fillet if you keep your eyes closed!

I sear a tuna steak in salt and pepper in a hot skillet (rare to medium rare, deglaze with a splash of soy) and then add cheese and eat it like a burger with bread, lettuce, tomato, onion mustard..burger fixins. It's juicy and delicious and much better for you than a burger.

I sear a tuna steak in salt and pepper in a hot skillet (rare to medium rare, deglaze with a splash of soy) and then add cheese and eat it like a burger with bread, lettuce, tomato, onion mustard..burger fixins. It's juicy and delicious and much better for you than a burger.

How thick a cut?

I sear a tuna steak in salt and pepper in a hot skillet (rare to medium rare, deglaze with a splash of soy) and then add cheese and eat it like a burger with bread, lettuce, tomato, onion mustard..burger fixins. It's juicy and delicious and much better for you than a burger.

What type of cheese?