Category Archives: Gourmet

Ocean Terrace Rooms at Cliff House

This article is a part of the Ogunquit in September Guide I am writing, for the model aeronautically-inclined. This installment is about the Ocean Terrace Rooms at Cliff House, near Ogunquit. We stayed at this place during the second leg of our trip. And I had a good time flying my model sailplane, while standing on perilous rock formations, with multi-person-tall waves pounding on these same rocks.

We called the booking service of the hotel directly when making our room reservation. The agent convinced me to book a room at the highest floor available, for it afforded the best view of both the ocean and the cliff, despite its higher room rate. But I read afterwards on TripAdvisor that some of the rooms on the higher floors actually had balconies with partially blocked views. Some rooms were situated directly behind other buildings, so they looked over ugly rooftops instead of the ocean and the cliff.

I agonized over this issue before the trip. The uncertainties tortured me. There wasn’t much useful information and pictures to be found online, to ease my mind.

Those who have read the previous article on Tidal Rooms at the Norseman can be forgiven for thinking that I have the buyer’s remorse syndrome as a chronic condition. This article is born after the trip, partly because I am anal, and partly because I want to help the next guy in my situation.

If you landed on this article during your research for a room at the Cliff House, then you have found the right resource. Most of pictures showcased here are taken by Elisha Huang.
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What Exactly is a Peeled Extreme Beef Tenderloin from Costco?

This short article of mine is not about butchering a whole tenderloin. It’s about not having to bother with butchering a whole tenderloin. It turns out that Costco sells processed tenderloin, albeit at a much higher unit price. I found the increased price well worth paying for. This processed version is called “Peeled Extreme Beef Tenderloin”. Continue reading

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Oxtail Steak a la Sous Vide

I was talking to a friend about my oxtail steak I once plugged at r/sousvide. I was telling him how I got mostly negative feedback along the lines of “an oxtail is an oxtail is an oxtail – you stew it”. Retelling this story reminded me of pictures I took while undertaking that 24-hour endeavor.
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