That meat is so perfectly rare, I think I hear "Moo". Just the way I like it.

I agree, Peppi, that first "rare" one is done perfectly for my taste.

dcarch, I've seen those quail eggs in cans, already cooked and peeled, it would have saved a lot of peeling!

Annie

That is perfect prime rib! Was it done sous vide?

I bet the d:-)evil made you do it!

BTW - they are not all peeled perfectly. I see a quail egg directly to the right of the chicken egg that has some mangled white - looks like it came off with the shell.........I'm just sayin buddy!

The yolks in the quail eggs are huge. I was on a trip to Japan with the Toyota Company in the early 80's. One night at the never ending banquets they put on for us there was an appetizer with little sunny side up quail eggs topping off what appeared to be caviar. Or maybe not..... I think I had a couple of cocktails and can't be sure what was under that egg.

I would've tried the funny/sunny little egg but I was stuffed. I had just finished some rare beef and about 100 other apps. They spared nothing when it came to entertaining the American Toyota dealership owners.

I used to love rare beef. But it needs to be right off the grill so the outside is still hot.

You are like a restaurant catering to every whim of every guest. Mustangs and I are still waiting for our invites in the mail.

How much different do the quail eggs taste from regular eggs? I always see them at the store and have been thinking of purchasing but I never know what to do with them.

Thank you everyone for your kind words.

Annie, There is a large Korean supermarket, two large Chinese supermarkets and a Japanese store 15 minutes to 20 minute from me. They all have fresh quail eggs.

I use to have a few quails. They laid eggs regularly. One time I put the cages out in the garden and the raccoons got them all.

vic2ree , yes they were sous vide cooked. I first cook the entire pieces at 127F, then I cut it in half and re-set the sous vide cooker to 138F to cook the other half. No skill required.

Melissaki5, the quail egg white tastes just like regular egg white, but the yolk taste more âÂÂyolkyâÂÂ

Teresa, LOL! I didnâÂÂt get a chance to Photoshop the imperfect one. In making the deviled eggs, I came up yet another way to peel hard boiled eggs. I donâÂÂt have the time to do another video now. Someone can remind me for the next Easter.

dcarch

Looks like a wonderful meal, dcarch. I love the chocolate-coconut effect on the potatoes.

O-o-o-o-h, that beef looks good!
I can hear it mooing,
And now I'm drooling all over my keyboard. . . . . . .
Again.

Rusty

P. S.
Everything else looks good, too!
I just can't get past the Prime Rib. :>)

I've never had white asparagus,
Is it as good as the green?

Rusty, again

Thanks Ruthanna, those potato square were very easy to make, using a mold that I have. It took about a few seconds.

Rusty, thanks. White asparagus tastes a little different, but no better than green ones. They are normally $5.00 a lb. They were on sale for $1.99 a lb, and the prime rib was on sale at $4.90 a lb.

dcarch

My son would be in heaven with all those deviled eggs.

The meat looks wonderful, and I love your potato presentation!

A work of art as always!

Thanks ssommerville.

Yes, deviled quail eggs are lots of fun.

My next challenge: deviled humming bird eggs. They are smaller than peas. LOL!

dcarch