I stopped by Tucker Meat Market to try one of their burgers. I asked for protein style, which isn’t their typical style, but they accommodated me nicely.
Here is my beauty. It was huge and delicious. Using freshly ground beef clearly makes a difference: the taste is beefier, the texture is looser. It turns out that ground beef isn’t supposed to feel like Play-Doh in your mouth. The burger’s aftermath left a huge smear of wonderful juice across my face.
I also picked up a steak to wet age. I will report on that later.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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