With mother in tow we had lunch with our niece at The Locale in a nearby suburb. Foodie Greg and mother had an interpretation of a cubano, which they thought was very tasty. Foodie Philip’s Wagu Beef Burger was, unfortunately over cooked, and our niece’s sandwich was overpowered by the mustard on it. The restaurant has a good reputation and some of our group had eaten there before and enjoyed the meal.
Our critical comments were well received, and suitable apologies made, so it seems this was one of those slip-ups that occasionally happen. Certainly the intent is to cook the Wagu Beef Burger to medium.
Lunch today cost an average of Au$14.63 or US$10.68. (It in fact cost less because the two imperfect meals were charged at half price.)
The Foodies cooked Peruvian Meat Sauce,a.k.a. Red Curry and Pink Peppercorn Meat Sauce, we had on Sep 29th. This time with rice noodles that mom had precooked and froze. Sadly we had to cook without the pink peppercorns, which were unobtainable locally.
Tonight the recipe made four serves even without a salad, but without the precise breakdown of local prices here in Australia, I’ll simply refer back to the pricing for our last outing.
- 1lb of Prather Ranch ground pork is $9.30 or $3.10 per serve
- Limes were $1.56 and about half went into the dish, or 26c per serve
- The can of coconut milk was $1.99 or 66c per serve
- Red curry paste is $3.69 a jar and we used 1/4 or 31c per serve
- The soy adds 42c per serve
- Add 35c for the toasted coriander, pink peppercorns, rice wine and cornstarch
- Rice noodles are $3.56 per 14oz box, we used about 1/2 of the box, or 60c per serve.
Dinner tonight was good, as there was a misreading of the amount of soy and consequently tonight the dish was a little salute, and it cost an estimated $5.70 per serve. Because of the amount of soy the dish was a dark brown and not photogenic at all.