GMG Classical Music Forum
The Back Room => The Diner => Topic started by: toledobass on April 07, 2007, 10:00:31 AM
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A nice hamburger and an arugula salad.
Allan
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I'm glad someone with an appropriate avatar started this one! ;D
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A nice hamburger and an arugula salad.
Allan - assume this is the only thread on EATING! Can't believe virtually no responses? Must get this one goin' - ;D
Well, April is my birthday month & LOML always 'feels' that we should go out to celebrate - really not my preference, but a good excuse for her not to cook, I guess - ;) :D
So, went to one of my favorite local restaurants - Bernardin's - menu here (http://www.bernardinsfinedining.com/menu.html) - ordered my 'usual' although all is outstanding!
Started w/ 'Seared Tuna Carpaccio' on a wonderful 'little' salad, followed by 'Seared Ostrich plate' - both just great; of course, wine needed - a couple glasses of Acacia Pinot Noir - we did skip dessert - :'(, but the 'Warm Banana Walnut Tartlet' is absolutely superb! Wonderful evening out - :)
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Cake. (Basically, leftovers from my birthday celebration)
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Allan - assume this is the only thread on EATING! Can't believe virtually no responses? Must get this one goin' - ;D
Well, April is my birthday month & LOML always 'feels' that we should go out to celebrate - really not my preference, but a good excuse for her not to cook, I guess - ;) :D
So, went to one of my favorite local restaurants - Bernardin's - menu here (http://www.bernardinsfinedining.com/menu.html) - ordered my 'usual' although all is outstanding!
Started w/ 'Seared Tuna Carpaccio' on a wonderful 'little' salad, followed by 'Seared Ostrich plate' - both just great; of course, wine needed - a couple glasses of Acacia Pinot Noir - we did skip dessert - :'(, but the 'Warm Banana Walnut Tartlet' is absolutely superb! Wonderful evening out - :)
Sonic,
Yeah this wasn't a frequently hit thread in the old forum either, but I enjoy posting about what I cook and eat and it got hits from time to time so here it is!!!!!
That menu looks nice, asian accents throughout. Here is one thing that seems absolutly wrong to me though:
French Onion Soup
Provolone cheese | $5.95
Provolone? of all the ways to screw up onion soup............and from a CIA grad as well.
and:
HAPPY BIRTHDAY!!!!!!!!!!
Allan
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That menu looks nice, asian accents throughout. Here is one thing that seems absolutly wrong to me though:
French Onion Soup
Provolone cheese | $5.95
Provolone? of all the ways to screw up onion soup............and from a CIA grad as well.
Allan - I'm not a fan of onion soup, so have not given that one a try; the owner is from NYC and indeed is Asian, so the flavors are quite complex & interesting; wife had a shrimp dish w/ a sweet potato puree & broccholi (some other veggies), but the flavors were just multi-faceted - we love dishes like that! Dave :D
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Another happy birthday Dave!
(http://www.acadiamagic.com/images-lobster/lobster-01.jpg)
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(http://www.acadiamagic.com/images-lobster/lobster-01.jpg)
Bill - better not show that pic to the LOML! One of our favorite pastimes, lobster & clams! In-laws have a house in Montauk @ the tip of Long Island (FIL past away a year ago Christmas, so we don't travel up there much) - but if anyone is in the vicinity - give Gossman's Dock a try - seafood restaurant w/ fish market & shops; but one of our luncheon past times was to order 'Lobster in the Rough' - small steamed lobster w/ some steamers & a few sides; eaten outside watching the boats returning & leaving Long Island Sound - :P :D Dave
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Bill - better not show that pic to the LOML! One of our favorite pastimes, lobster & clams! In-laws have a house in Montauk @ the tip of Long Island (FIL past away a year ago Christmas, so we don't travel up there much) - but if anyone is in the vicinity - give Gossman's Dock a try - seafood restaurant w/ fish market & shops; but one of our luncheon past times was to order 'Lobster in the Rough' - small steamed lobster w/ some steamers & a few sides; eaten outside watching the boats returning & leaving Long Island Sound - :P :D Dave
(http://www.acadiamagic.com/images-dining/lobster-06.jpg)
I hit the one in Trenton, Maine when we visit my home state....however, I usually fly solo as my LOML does not care for seafood, nor does my son. :o ;D However, my 4 year-old daughter went with me last time and seemed to take a liking to it....however, she filled up on the steamers before ever embarking on her lobster. I went ahead and suffered the task of eating it for her. :DLOL
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I'm headed to Bar Harbor, Maine in the summer. You guys have any recs?
Allan
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I'm headed to Bar Harbor, Maine in the summer. You guys have any recs?
Allan - I've been to Maine only a couple of times (but would love to return!) - love lobster rolls for lunch & lobster @ night! Bill, is there also a 'lobster omlet' for breakfast? ;D
Our longest trip was a one-week vacation, and we had lobster daily in all sorts of places, always great there. We did spend a few days in Bar Harbor - wonderful place - Acadia National Park is beautiful; also, took a boat trip to look for puffins (if you're into bird watching). I can't remember the restaurants (probably been 15 yrs or so); but 'google' dining in Bar Harbor or pick up some new guide books - you should be able to find plenty of places (hope you like seafood!).
Bill might have some more recent recommendations - have a great trip, Dave - :)
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I'm headed to Bar Harbor, Maine in the summer. You guys have any recs?
Allan
Yes, the Trenton shack posted above. About a 15 minute drive out of the town. There are two shacks in Trenton....make sure you hit the above.
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Howdy Billy,
Thanks for that rec. I'll be sure and hit it while I'm out there.
I'm headed out for a nice bowl of pho. My favorite is fatty brisket, tendon and tripe. I'll get good and jacked up on a vietnamese coffee too. woohooo!!!
Allan
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Supa-yum Jif crunchy peanut butter and Smucker's strawberry preserves, JA!
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A plate of (cooked) small yellow potatoes, carrots, and peas all doused in:
(http://content.answers.com/main/content/wp/en/e/ea/Cholulabottle.JPG)
Any other hot sauce fans out there? What are your favorites that can actually be purchased? ;D
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I love that sauce but haven't had it in a long time. It has a great unique flavor. I've been using this stuff a ton lately:
(http://www.malaysianfood.net/mf5.jpg)
Allan
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A cup of french vanilla ice cream with a mug of hot tea.
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A cup of french vanilla ice cream with a mug of hot tea.
Type of tea?
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Type of tea?
Just regular Lipton Decaf. I usually don't get fancy when eating ice cream. Its the hot vs cold that I like.
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Just regular Lipton Decaf. I usually don't get fancy when eating ice cream. Its the hot vs cold that I like.
Yes. Lipton has been "shelved" a bit by many, including myself, but when I occasionally have a cup, I am always pleased with it....the taste always brings back good memories for me as this is what my mother drank when I was a kid....she still prefers it to this day.
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Yes. Lipton has been "shelved" a bit by many, including myself, but when I occasionally have a cup, I am always pleased with it....the taste always brings back good memories for me as this is what my mother drank when I was a kid....she still prefers it to this day.
The same goes for my Father.
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Yummy open faced sandwich made from some leftover veal chop for lunch. For dinner, an excellent flatiron steak with an arugula salad. Love that chewy flavorful cut.
I got the grill all ready to go today but haven't fired it up yet. Gotta get some coals.
Allan
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A plate of (cooked) small yellow potatoes, carrots, and peas all doused in:
(http://content.answers.com/main/content/wp/en/e/ea/Cholulabottle.JPG)
Any other hot sauce fans out there? What are your favorites that can actually be purchased? ;D
I have that on every other meal Bill! I even have it on my oatmeal. :)
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I have that on every other meal Bill! I even have it on my oatmeal. :)
Yup David. I use it for aftershave as well. Really tightens up those pores. ;)
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Yup David. I use it for aftershave as well. Really tightens up those pores. ;)
:D haha
Yeah I like that brand because it adds flavor to your meals without scorching you. I'm not a gung-ho hot sauce fan, I just like it when it helps spice up meals. :)
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Had some mussels steamed in the standard white wine, and butter. I Added some garlic, mustard and saffron, too. Sopped it all up with a nice baguette. An real treat for me.
Allan
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Just returned from a week in sunny Florida (vacation + meeting) - first 3 days at the Don Cesar Beach Resort (shown below, left) in St. Petersburg, right on the Gulf Coast (love to see the sunsets unlike the east coast of FL); wonderful seafood restaurant in the hotel called The Maritana Grill (http://www.doncesar.com/Dining/MaritanaGrille/) (menu on a PDF download, if anyone is headed that way - expensive, but some of the best prepared seafood that I've eaten over the years).
Then off to Orlando for the meeting - stayed at the JR Marriott - ate at a great Italian restaurant in the hotel, a Thai place, and the MoonFish Restaurant (http://www.fishfusion.com/) - the latter was by far my favorite, so if you're headed for Orlando & love seafood (or great BIG aged steaks), then give it a try! :P :)
(http://www.doncesar.com/images/photos/1.jpg) (http://cache.marriott.com/propertyimages/m/mcojw/phototour/mcojw_phototour30.jpg?Log=1)
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Dave,
I want your life....that is all.
Allan
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Had some mussels steamed in the standard white wine, and butter. I Added some garlic, mustard and saffron, too. Sopped it all up with a nice baguette. An real treat for me.
Dude! La dolce vita!
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Dave,
I want your life....that is all.
Allan - LOL! ;D I needed those first 3 days on St. Pete's beach before attending the meeting - ;) :D Don't know if you looked at that Maritana Grill menu, but we ended up eating there 2 nights - just superb; the other night we went to one of those seafood shack-type restaurants (which was highly recommended) - shared some oysters on the half shell & had stone crabs as my main course (along w/ a couple of Bass ales on tap) - hmmm that wasn't bad either (and a lot cheaper!). :)
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Carbonara for dinner. It was good but it's too rich for the weather now.
Allan
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Well, on my own last night (wife out at a dinner meeting!) - so, quick & simple: Alaskan King Crab, just steamed & cooled + a spinach/mushroom salad w/ a little low-cal blue cheese dressing (my favorite!); OH, of course a light Chardonnay - tried the newest release of the Greg Norman (inexpensive & readily available in the grocery stores here) - not bad (probably would give it a mid-80s rating), but fine w/ the crab. :D
(http://shop.legalseafoods.com/images/images/KingCrabLegs.jpg) (http://www.carolinacooking.tv/images/wines/3125.jpg)
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A nice chewy flank steak with carmelized shallots and a spinach salad.
Allan
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Chicken Teriakyi ;D
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Doble bubble
(http://confection.com/bulk_wrapped/bulk_wrapped_double_bubble_gum1x1.png)
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Well, this seemed to be a much more popular thread on the 'old forum' - someone must be eating out there! ;D
Just returned from a long weekend trip to Atlanta - mainly went to see the 'new' aquarium, also took in the Margaret Mitchell house, & the Atlanta Historic Museum - stayed at the Ritz in Buckhead, and then on the way back decided to spend an overnight in the South Carolina 'Upcountry' - fabulous little 'new' place called 'La Bastide Country Inn' (CLICK on the image for more details)!
But this is about EATING - so, if anyone is coming to Atlanta or to the SC mountains, then these are the restaurants we tried and all are highly recommended (CLICK on images for more info!):
Atlanta Fish Market (http://www.buckheadrestaurants.com/afm.html) - fabulous seafood place! Started out w/ oysters on the half shell (4 different types) & 'steamers' (as good as I've had them in New England); main course was Alaskan halibut 'Chinese Style' - steamed w/ spinach & jasmine rice - delicious & healthy - the choices there are astounding (and the 'cheapest' dinner of the trip!).
Dining Room @ Ritz (http://travela.priceline.com/travelguides/restaurants/Ritz_Carlton_Buckhead_Dining_Room_Atlanta_Georgia_United_States-8610.html?plf=PCLN&irefid=PLTGMERCH) - most expensive dinner of the trip but just unique (considered one of the best restuarants, if not the TOPS, in Atlanta) - had a squab appetizer w/ duck main course + Oregon Pinot Noir - this was a great experience; desserts were fablulous w/ French press coffee for me & 'white' tea for the wife from a special cart devoted to a variety of teas - really a treat (but you PAY for it!).
Bluepointe Restaurant (http://atlanta.citysearch.com/review/3016916) - just across the street from the Ritz; owned by the same people as the Atlanta Fish Market but more formal & upscale w/ 'Asian fusion' influences - this was probably my favorite meal; started out w/ a selection of oysters on the half shelf & a unique himachi roll (full sushi menu available) - main course was a curry crusted grouper w/ bok choy (my favorite veggie) - one of the best curry sauces that I've ever eaten! French press coffee (Kona coast) w/ a fabulous chocolate dessert + pitaschio ice cream made fresh (share w/ wife) - hmmm!
Last night was in SC at La Bastide (CLICK on the image below for more info) - fabulous restaurant in this country inn - started out w/ 'boneless' quail, shared a Stilton blue cheese salad w/ spouse, and tried roasted suckling pig (YES, I thought of Babe the Pig - a film that I own!); dessert of fresh sorbets was outstanding.
Don't think we could have had another night - ate lite tonight at home on our return - ;D
(http://www.cliffscommunities.com/_images/mini-mainpages/cliffs_labastide_mp_corephoto_01.jpg) (http://www.cliffscommunities.com/la-bastide/)
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As usual Dave shows us what it's like to eat well.
I had a pretty nice dinner. A frisee salad with topped with bacon and poached eggs and a nice piece of toast.
Allan
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Today I made a lamb dish, Indian style, in which a nice 2-pound piece of boneless leg of lamb had been marinating in a sauce of yogurt, ginger, garlic, roasted ground cumin, ground pistachios, chopped raisins, lemon juice, and brown sugar, topped with saffron. That was roasted in a slow oven for 90 minutes and served over basmati rice. Enough leftover for at least 2 more meals.
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(http://www.chocolatmichelcluizel-na.com/images/products/hazelnutbar.gif)
This one but with pistachios rather than hazelnuts
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Today I made a lamb dish, Indian style, in which a nice 2-pound piece of boneless leg of lamb had been marinating in a sauce of yogurt, ginger, garlic, roasted ground cumin, ground pistachios, chopped raisins, lemon juice, and brown sugar, topped with saffron. That was roasted in a slow oven for 90 minutes and served over basmati rice. Enough leftover for at least 2 more meals.
Allan - I believe you & I could be GREAT 'eating pals' - wife & I really enjoyed those dinners! :D
Larry - that description sounds superb - sure that we would enjoy - BTW, I usually prefer 'beer' w/ Indian food (i.e. Asian Indian for the 'smart a$$es'), but more recently I've been trying the quite acidic New Zealand Sauvignon Blancs w/ this food - seems to work quite well - comments from all appreciated - Dave :)
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You people have too much money.
I'm eating Rollo candies. :P
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You people have too much money.
I'm eating Rollo candies. :P
The chocolate on these is always chalky and the caramel is fairly flavorless....but I always retry them form time to time hoping for better results. :D
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The chocolate on these is always chalky and the caramel is fairly flavorless....but I always retry them form time to time hoping for better results. :D
Yeah, they aren't amazing, but I had an impulse buy at the convenience store.
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Chinese takeout this evening.
Lightly sauted string beans and boiled rice. But first scallion pancakes dipped into the hottest sauce I've ever tasted :o
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Just made some delicious gumbo, sans shrimp. Threw a can of black-eyed peas for some extra volume. It's good, I gare-awn-tay!
(http://i188.photobucket.com/albums/z245/tapiola/PICT0065.jpg)
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Granola bar and a peach.
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In case you are missing some posts by a member: They are in the bin, the garbage bin, where they belong.
Carry on with nice appetising talk about food.
Right now I am munching on a slice of Hutzelbrot! Bet you don't know that I am talking about! ;)
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I just had a wonderful lunch: an Armenian-style curried lamb stew with chickpeas and dried apricots.
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I made Coq au vin tonight, and red cabbage and Spätzle (Franco-German fusion ;D ). I didn't have an inexpensive red wine on hand for the pot so I "sacrificed" half a bottle of 1999 Château Croix de Courans, a Saint-Émilion Grand Cru. We drank the remainder with dinner.
Sarge
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I made Coq au vin tonight, and red cabbage and Spätzle (Franco-German fusion ;D ). I didn't have an inexpensive red wine on hand for the pot so I "sacrificed" half a bottle of 1999 Château Croix de Courans, a Saint-Émilion Grand Cru. We drank the remainder with dinner.
Sarge
Please count me in when pondering future "sacrifices." ;D ;D ;D I'll be right over...
--Bruce
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Please count me in when pondering future "sacrifices." ;D ;D ;D I'll be right over...
--Bruce
We had plenty of chicken left over, Bruce...not a drop of wine though :D
Sarge
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the best of addictions, dark chocolate...
Spätzle (Franco-German fusion ;D )
I was born in Alsace and I hadn't heard that word in ages !! ...that sure brought a smile to my face, Thanks Sarge !!!
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I made Coq au vin tonight, and red cabbage and Spätzle (Franco-German fusion ;D ). I didn't have an inexpensive red wine on hand for the pot so I "sacrificed" half a bottle of 1999 Château Croix de Courans, a Saint-Émilion Grand Cru. We drank the remainder with dinner.
Sarge - as is often said in cooking w/ wine, always use the wine that you plan to drink w/ the dinner! :o I could never accept that philosophy - ;) :D We buy a bunch of those 'little' 6-pack wines, which are varietal and seem fine for cooking - save the better stuff for drinking - 8) BTW - can understand why you 'ran out' of wine - I probably would have needed to open another bottle, but that's just me - :) Dave
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the best of addictions, dark chocolate...
I was born in Alsace and I hadn't heard that word in ages !! ...that sure brought a smile to my face, Thanks Sarge !!!
You can make your own, not too difficult. All you need is a Spätzlehobel. I used this type, many varieties easily available on the internet; that's where I got mine plus one for my neighbour who kept on borrowing mine and I had to run over to get it when I wanted to make Spätzle! ;D
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I was born in Alsace and I hadn't heard that word in ages !! ...that sure brought a smile to my face, Thanks Sarge !!!
Alsace is one of my favorite places on earth. My first wife spent her junior year of college at the university of Strasbourg (she was a French major) and after we married, her Alsatian friends became my Alsatian friends. During my first tour of Germany, we often spent weekends and vacations in Alsace. One friend's parents owned a farm in Obermodern. His father was Alsatian, his mother Polish (they met while he was making his way back from the Russian front at the end of the war). She spoke German and the Alsatian dialect but not French...but she certainly learned to cook French! Her meals were some of the best I've ever eaten...her rabbit in wine sauce was sublime (and living on a farm where they raised rabbits, the meat was very fresh ;D )
After the divorce I met Mrs. Rock and our first get-away weekend was to Strasbourg...she'd never been there. We still like to vacation in Alsace, usually south of Stras in wine country. Once a month we shop, for food and wine, in Hagenau (it's about an hour's drive from our home in Germany).
Sarge
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Sarge - as is often said in cooking w/ wine, always use the wine that you plan to drink w/ the dinner!
Yes, in an ideal world (meaning, if I were a millionaire ;D ) I'd follow Hugh Johnson's advice and put one bottle of Chambertin in the pot and one on the table.
What I try to do is roughly match the wines: for example, a generic Bordeaux or Bordeaux supérieur in the pot, a cru bourgeois or cru classé on the table. Yesterday was the exception: I was just too lazy to go to the market and I raided the wine cellar instead. I have to say, the sauce was exceptional :)
Sarge
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Good eats tonight.
Another frisee salad with lardons and poached eggs but I used some duck eggs tonight. Yummmm.
For dessert I roasted some peaches and put them on a nice heap of fresh ricotta with a litte bit of lemon zest. Fresh ricotta rocks!!!
Allan
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Well, back at home - but tonight a special treat - live lobster steamed w/ a light salad & some Chardonnay - a great combo! Wine from Chile - light, lemony, and w/o much oak - perfect w/ shellfish - however, lobster has really gone up in price! About twice as much a pound as of a year or so ago - think I read about this issue, but can't remember the details - :'( But, was excellent - :D
(http://www.newsday.com/media/thumbnails/photo/2006-08/24880490.jpg) (http://www.majestic.co.uk/272/productsLg/39144.jpg)
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Good eats tonight.
Another frisee salad with lardons and poached eggs but I used some duck eggs tonight. Yummmm.
For dessert I roasted some peaches and put them on a nice heap of fresh ricotta with a litte bit of lemon zest. Fresh ricotta rocks!!!
Allan
I'm always jealous of your meals. Mumble...
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I'm always jealous of your meals. Mumble...
Same here.... :-[
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Well, I'm always jealous of what Dave eats!!!!
I finally got a photobucket account so here's my breakfast from this morning. Some one eyed jacks!!!!! (sorry about the awful 70's plates)
(http://i186.photobucket.com/albums/x295/toledobass/0603070934.jpg)
Allan
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Well, I'm always jealous of what Dave eats!!!!
I finally got a photobucket account so here's my breakfast from this morning. Some one eyed jacks!!!!! (sorry about the awful 70's plates)
(http://i186.photobucket.com/albums/x295/toledobass/0603070934.jpg)
Allan - that looks a lot better than my breakfast this 'morn - just had some toast & coffee! :'( But going out to our 'mountain lodge' restaurant tonight - right down the road, just 5 mins. from home - I usually alternate between the broiled trout or the venison (I guess depending on the 'color' of wine I want - ;) ;D) Usually just order two veggies on the side (typically sauteed spinach & asparagus) - simple, quick, & quite tasty (and at a decent price!) - Dave :)
(http://giradman.smugmug.com/photos/128597172-M.jpg)
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Hittin' brunch here in about 30 minutes:
(http://www.restaurantguideatlanta.com/papentrance.jpg)
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Alsace is one of my favorite places on earth.....
I'll have to agree on that one, although I left Alsace when i was 3 y.o. and visited it a couple of times only since...but that stayed nicely in the genes ;D
My favorite wines are definitely the Alsace ones : Gewurtztraminer, Riesling, Pinot, Muscat.... that to top a nice saurkraut !!
and you talking of rabbit as well >:D....i am peckish now... :D
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Some one eyed jacks!!!!!
(http://i186.photobucket.com/albums/x295/toledobass/0603070934.jpg)
Allan
Those are not one eyed Jacks! ::)
They are 'Toads-in-a-hole'! At least that's what this nourishment is called in Scotland! ;D
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Hittin' brunch here in about 30 minutes:
(http://www.restaurantguideatlanta.com/papentrance.jpg)
Just got back....my wife and I might not have another bite until next Sunday. :-X
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The best meal I had this weekend was at a restaurant in Kallstadt on the Weinstrasse in the Pfalz: Scholle Filet "Finkenweider Art", boiled potatoes and salad. Scholle is plaice. I expected two filets, got six! They covered a large plate. They were fried with bacon bits and placed on a bed of finely chopped root veggies. Mrs. Rock took one look at it and said, "Germans are probably the only people in the world who would take a perfectly healthy piece of fish and turn it into a heart attack on a plate." True, but boy, it tasted great. We drank a dry 2006 Grauburgunder kabinett (the same grape as the French pinot gris and Italian pinot grigio). I started out with a bowl of thick potato and fried Blutwurst soup.
Sarge
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"Germans are probably the only people in the world who would take a perfectly healthy piece of fish and turn it into a heart attack on a plate."
Sarge
Uhhhh...I'd include the French in there too.
Allan
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Simple meal last night: Schnitzel, boiled taters, and Spargel (asparagus). Complex wine: a 2002 Reiterpfad (an erstes Gewächs--premier cru--Riesling Spätlese trocken from Weingut Reichsrat von Buhl).
(http://photos.imageevent.com/sgtrock/berlin/SchSpar.jpg)
(http://photos.imageevent.com/sgtrock/berlin/ReiterP.jpg)
Spargel is grown locally. The season lasts from mid-April to 20 June. We buy from a farmer in our village; it's been picked within a few hours. Although green Spargel is available now too, and becoming more popular, the traditional Spargel is white. The stalks never see the sun until they are harvested. They're grown in mounds and picked by workers who march up and down the rows all day, looking for a sign that the spear is about to break through the soil.
(http://photos.imageevent.com/sgtrock/berlin/arbeiter1.jpg)
When ready to harvest, a tool is inserted into the side of the mound.
(http://photos.imageevent.com/sgtrock/berlin/stechen2.jpg)
The taste is milder than green asparagus.
Sarge
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Buddy Jesus approves of the wine. :D
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Buddy Jesus approves of the wine. :D
Yes he does :D
Sarge
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That looks great and satisfying, Sarge. I love the knife.
Allan
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That looks great and satisfying, Sarge. I love the knife.
Allan
Sabatier LaGuiole steak-knives (with the distinctive bee insignia):
(http://photos.imageevent.com/sgtrock/berlin/LsG.jpg)
(http://photos.imageevent.com/sgtrock/berlin/LsGbee.jpg)
We first saw them at a restaurant in Kayserberg Alsace. Mrs. Rock fell in love with them. She asked the owner about them and they had a long conversation. We found a set on sale at Amazon.
Sarge
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Sabatier LaGuiole steak-knives (with the distinctive bee insignia):
(http://photos.imageevent.com/sgtrock/berlin/LsG.jpg)
(http://photos.imageevent.com/sgtrock/berlin/LsGbee.jpg)
We first saw them at a restaurant in Kayserberg Alsace. Mrs. Rock fell in love with them. She asked the owner about them and they had a long conversation. We found a set on sale at Amazon.
Sarge
Thanks so much for that info. I'm gonna have to add those to my 'to get' list. Now what can you tell me about the little spoon in the (what looks like) butter? ;D ;)
Allan
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Now what can you tell me about the little spoon in the (what looks like) butter? ;D ;)
Allan
Now there hangs a tale!
Actually, Mrs. Rock got a set of cheap, kitschy flatware free because she bought a ton of products from the French cosmetic company Yves Rocher. ;D And yes, that's butter and garlic.
Sarge
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(http://www.secerchitrovi.com/ricette/img/salame-di-cioccolato.jpg)
Salame al (di) cioccolato. :D
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Luscious yummy-bud cooked for five minutes in butter, with the juices and herbal remainders sopped up with 15-grain bread.
I believe I'll be cracking out Mahler's 6th (Karajan) in about an hour and a half!
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I want a list of the 15 grains! 8)
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I want a list of the 15 grains! 8)
:D
I'll bet that my late breakfast is going to make me very hungry all over again!
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Dried plums, a childhood favorite!
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Dried plums, a childhood favorite!
Borrowing the French word for plum, we call these prunes in English. Just FYI!
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Yes I know, I was being silly. I honestly don't understand the bad rap prunes get... they're delicious! ???
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Yes I know, I was being silly. I honestly don't understand the bad rap prunes get... they're delicious! ???
Plus, they keep ya goin'! ;) 0:)
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Yes I know, I was being silly. I honestly don't understand the bad rap prunes get... they're delicious! ???
My mom-in-law uses them in cooking, especially a delicious chicken dish.
-
My mom-in-law uses them in cooking, especially a delicious chicken dish.
Now that sounds delicious :)!
-
My mom-in-law uses them in cooking...
Yeah, mine too, but she adds them to pork roasts. Must be an old world thing, eh, Karl? 8)
Sarge
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Yeah, mine too, but she adds them to pork roasts. Must be an old world thing, eh, Karl? 8)
Sarge
Oh no, my late breakfast's effects are kicking in, and now I'm starving!!
-
Plus, they keep ya goin'! ;) 0:)
a very LOOSE interpretation if I ever heard one...........
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Yeah, mine too, but she adds them to pork roasts. Must be an old world thing, eh, Karl? 8)
Sarge
I know they're used a bit in old-school French cooking.
Allan
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I know they're used a bit in old-school French cooking.
Allan
Allan, I've always wondered... what exactly is your avatar?
-
I believe it is dim sum.
I am really hungry, I don't know what to eat for lunch, but I'll probably go for some rice &cannelini beans
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Allan, I've always wondered... what exactly is your avatar?
Yes, it is dim sum but it's a little off the beaten cart path :D. It's called Xiao Long Bao. They are soup dumplings: contained in each little dumpling is a little bit of broth. From what I understand most of the dim sum served in the US is prepared by Cantonese dim sum chefs and these are a Shanghai specialty, hence the reason they are not usually found in 'traditional' dim sum houses in the US.
Allan
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Yes, it is dim sum but it's a little off the beaten cart path :D. It's called Xiao Long Bao. They are soup dumplings: contained in each little dumpling is a little bit of broth. From what I understand most of the dim sum served in the US is prepared by Cantonese dim sum chefs and these are a Shanghai specialty, hence the reason they are not usually found in 'traditional' dim sum houses in the US.
Allan
Yes, the dimsums I have had come from a broth, they are of course moist inside, but without broth inside them. Perhaps there are places in Chinatown who do it like this, but with me the only dimsum option is tofu/spinach so broth or no broth nothing very appealing to me anyway.
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One of my tutoring students has just brough me a wonderful Thai meal!! :)
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Dim Sum - introduced to that food back in the late '70s in San Francisco - wife is still a great fan, but my interest has waivered - guess I find much of it just 'too starchy' in many places; BUT, if Dim Sum is being served at an excellent restaurant & well done, then I certainly enjoy the experience; I like 'lightness', interesting variety, and a little more 'refined' atmosphere than usually present at many of these eateries.
One of my favorite places was Harbor Village Restaurant (http://www.yelp.com/biz/nj7fHesOH5MUOJJIXcQQWw) in the financial district in San Fran; yes, a little more expensive, but I adored the experience (including the baby octupus!) - SHOCKED - click on the name of the place - IT HAS CLOSED! I used to find a medical meeting out there every 2-3 years, and often would dine at that restaurant (dim sum for lunch or great fresh fish steamed for dinner; well, no more) - :'(
-
One of my tutoring students has just brough me a wonderful Thai meal!! :)
Lucky man. I love Thai.
Sarge
-
(http://www.beyondwonderful.com/images/recipes/desserts_strawberry_shortcake_300x400.jpg)
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I just had a feast. Oatmeal, pasta, cranberries, apricot, melon, corn... and for dessert licorice.
-
(http://www.beyondwonderful.com/images/recipes/desserts_strawberry_shortcake_300x400.jpg)
:o
oooOOOOOOooooooOOOOOOOOoooooOOOOOOO.
I'm gonna make a peanut butter and fluff sandwich.
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:o
oooOOOOOOooooooOOOOOOOOoooooOOOOOOO.
I'm gonna make a peanut butter and fluff sandwich.
Something tells me you could have used that yesterday.... ::)
;)
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Something tells me you could have used that yesterday.... ::)
;)
:D ;)
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Some nice havarti cheese.
"Denmark's Finest" apparently ;)
-
Here's dinner from last night:
Pasta with carmelized shallots and fresh ricotta (and some olives on the side).
(http://i186.photobucket.com/albums/x295/toledobass/0603072038.jpg)
Allan
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Linguine, Allan?
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Three "Nathans Famous" hotdogs, smothered with hot mustard and sauerkraut on fresh hot dog buns. Washing it down with 2 "Heinekens" beers.
Who needs fancy restaurants and even fancier foods?
Only the "wannabees", but will "neverbees" on this forum.
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Hooray for all-beef hot dogs!
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Scali bread, sheep's milk feta, black oil-cured olives, sliced "Southwestern style" turkey breast, mayonnaise, pistachios. Vienna roast coffee, Earl Grey tea, company's own banana-peel kvas.
Simple at-home fare.
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I am a late riser. It is a bit after 1 PM Friday, and I will be eating breakfast in a few minutes. I have already made most of it, though I still have to toast the English muffin to go with my large mug of New Mexican pinion coffee, my 2 large egg open faced omelet with sauteed mushrooms and a sharp cheddar cheese.
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(http://kokorodenver.citysearch.vista.com/userimages/25.jpg)
The one with the chicken toward the top left corner....
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(http://www.export-forum.com/africa/images/banane%20batie%20mure%20cameroun.jpg)
Baby Bananas
(http://www.post-gazette.com/images3/20060112PBSmoothiergb.1_230.jpg)
Soy/Banana/Strawberry/Blueberry Smoothie
8)
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Now:
Turkish White Mulberries
(http://livesuperfoods.com/mm5/graphics/00000001/mulberries-closeup.jpg)
Good for:
Benefit the kidneys
Treat weakness and fatigue
Correct anemia
Help protect against cancer
Reverse premature graying of the hair
Promote sleep
Calm the mind
yummy too!! :D
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sheep's milk feta,
The best kind! And the best of the best are very slightly yellow-ish in color (extreme fat content though :-\)
Now:
Turkish White Mulberries
Fresh or dried?
We used to climb trees and collect pounds of them in summer. Very tasty :-*
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The best kind! And the best of the best are very slightly yellow-ish in color (extreme fat content though :-\)
Fresh or dried?
We used to climb trees and collect pounds of them in summer. Very tasty :-*
Wild Organic Sun Dried. 8)
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Ratatouille with potatoes :)
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Wild Organic Sun Dried. 8)
Actually dried might be good sprinkled on cereal, I should try that.
-
Toast. Buttered.
-
Big ol' bowl of:
(http://www.britsuperstore.com/acatalog/Kelloggs_Cornflakes_1kg.jpg)
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Hooray for all-beef hot dogs!
Mrs. Rock got the strange craving for hot dogs this morning and ate two for breakfast...smothered in relish, mustard, onion, the works ;D I had toast and tea.
Sarge, breakfast wimp
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Mrs. Rock got the strange craving for hot dogs this morning and ate two for breakfast...smothered in relish, mustard, onion, the works ;D I had toast and tea.
Sarge, breakfast wimp
The best dog in the world, Chicago style:
(http://www.viennabeef.com/images/flash/chart_anim_noflash.jpg)
Sit. Stay. Good boy.
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The best dog in the world, Chicago style:
(http://www.viennabeef.com/images/flash/chart_anim_noflash.jpg)
Sit. Stay. Good boy.
This looks incredibly good to me but Mrs. Rock, being German, must have Schwein by-products in her dogs.
Bogey, you notice we're neck and neck in the race to make Veteran? ;D
Sarge
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This looks incredibly good to me but Mrs. Rock, being German, must have Schwein by-products in her dogs.
Bogey, you notice we're neck and neck in the race to make Veteran? ;D
Sarge
Correction Sarge,
Hold the 10th element listed above. In the words of Dirty Harry: "Nobody, but nobody, puts ketchup on a hot dog anymore!"
As far as posts....blaze the path brother!
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For dogs, Tony Packo's in Toledo is something to experience. I also like going to Grey's Papaya in NYC.
Allan
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Big ol' bowl of:
(http://www.britsuperstore.com/acatalog/Kelloggs_Cornflakes_1kg.jpg)
A Jerry Seinfeld approved dinner. $:)
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Ketchup on a hot-dog?????
Maybe Relish, but never ketchup.
Mustard and Sauerkraut are the only ways to go.
You sure ain't from Brooklyn....The home of Nathans Famous in Coney Island.
-
Millet-Rice Organic Cereal
with
Unsweetened Soy Milk (Silk)
Good morning universe!!
8)
-
Correction Sarge,
Hold the 10th element listed above. In the words of Dirty Harry: "Nobody, but nobody, puts ketchup on a hot dog anymore!"
A great dog doesn't need it. But when I get that insane craving (maybe once a year) for the food of my childhood and break open a pack of Oscar Meyer, the more ketchup the better ;D In fact, I dislike the common hot dog (I didn't even like it as a kid but was forced to eat it or starve). I only eat that kind of hot dog now as an excuse to load up on, and enjoy, the condiments. The explosion in your mouth created by the clash of flavors--French's mustard (must be French's...I'm creating the common midwestern man's cheap food here), Heinz ketchup and relish, and a good onion--can't be beat.
The Holy Grail of dogs was the garlic hot dog served in the 50s, 60s at Cleveland Indians' games at the old, and much lamented now, lakeside stadium (officially Municiple Stadium but I don't recall people actually calling it that). That marvelous dog needed nothing extra, not even mustard. Just plain glorious meat on a bun.
Sarge
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Before I discovered the Chicago style as an adult we always had these red hot dogs....yum:
(http://www.mainelobstershop.com/hotdogs.jpg)
But yet another work of art:
(http://uchiblogo.uchicago.edu/archives/ChicagoHotDog2.jpg)
-
For Dinner:
(http://www.restaurantwidow.com/images/jenis.jpg)
(with chocolate chips)
Ben and Jerry's Triple Scoop (No Sugar Added)
-
Before I discovered the Chicago style as an adult we always had these red hot dogs....yum:
(http://www.mainelobstershop.com/hotdogs.jpg)
Bogey,
When I visit our cottage in Upstate NY they have hot dogs that look like that and some white ones too. I've always heard them called 'red hots' and 'white hots' up there.
Allan
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For Dinner:
(http://www.restaurantwidow.com/images/jenis.jpg)
(with chocolate chips)
Ben and Jerry's Triple Scoop (No Sugar Added)
mmmmmm....Looks good George. I thought you were vegan? I just bought an ice cream maker and have my first batch of the base cooling in the fridge and waiting to go into the machine tomorrow.
Allan
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mmmmmm....Looks good George. I thought you were vegan? I just bought an ice cream maker and have my first batch of the base cooling in the fridge and waiting to go into the machine tomorrow.
Allan
No, I'm not a Vegan. I tried it, but it didn't work out for me. Homemade ice cream is the greatest! Enjoy! :)
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Well, off on a long weekend vacation 'up the road' in the Virginia Mountains in Charlottesville - staying @ the Boar's Head Inn (runned by the U. of VA - conference complex but quite pleasant w/ an excellent restaurant - 'The Old Mill' - check out the Menu Here (http://www.boarsheadinn.com/activities/epicurean/omr_dinner.aspx); we had a nice 2-day package, room + 2 meals): Last night had the the tuna carpaccio/lobster tail appetizer w/ the trout as the main course - along w/ a couple of glasses of Pinot Grigio from Barboursville Winery (about 30 mins drive) - many of the Virginia wineries are in this area - visited a couple today; tonight, had the smoked trout appetizer (done 'in house' w/ home-made horseradish) + the veal chop (don't order this often - usually not that good - but this one was just juicy & succulent) - a recommendation.
Tomorrow morning off to Hot Springs, VA (near the West VA border) for 2 nights @ The Homestead, an old famous resort; again a package deal w/ 2 meals; stayed there about 20 yrs ago & remember some great dinners, but will report back - pic below:
(http://www.hotelchatter.com/files/admin/homestead_virginia.jpg)
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Looks good Dave. I thought it might be a leftover Fall menu when I saw the butternut squash soup!!! That warm frisee salad is something I make for myself from time to time. Straight out of French bistro cooking. Well, enjoy the rest of your travels.
Here's my dinner tonight:
Some nice fresh (blue!!!) eggs and some fresh pasta
(http://i186.photobucket.com/albums/x295/toledobass/0609071953.jpg)
turned into pasta carbonara
(http://i186.photobucket.com/albums/x295/toledobass/0609072013.jpg)
Allan
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Had my favorite spaghetti in our tucked-away Tribeca spot. Called Spaghetti Del Pedrino, it is made with julienne beets, escarole, capers, garlic, olive oil, and colatura. The beets give the dish its distinctive color. Very light too :) A glass of Salentino and afterwards, Napoli style cheesecake
-
Zucchini lasagna made with buffalo ........ mmmmmm
-
Looks good Dave. I thought it might be a leftover Fall menu when I saw the butternut squash soup!!! That warm frisee salad is something I make for myself from time to time. Straight out of French bistro cooking. Well, enjoy the rest of your travels.
Allan - yeh, some of those places use 'old' recipes, but the food was well prepared and pretty much innovative - just finished the 'first night' in the Virginia mountains - will 'report' back after the second dinner!
But, wanted to ask you about a previous post "For dogs, Tony Packo's in Toledo is something to experience." - as you may remember (believe we discussed this, but maybe not?), I was born in Toledo, lived there until the late '50s, moved just across the state border into Michigan, so often went into Toledo (until about 1971 - when I move to NC); at any rate, my question is whether Tony Packo's was around back then - I remember a GREAT 'hot dog' place in Toledo, and am assuming that was the one! Thanks - Dave :D
-
Zucchini lasagna made with buffalo ........ mmmmmm
D Minor - my wife orders buffalo from the web (she has used a number of places in the northern mid-west), both the ground (great for meat sauces) & the filets, which must be cooked pretty much medium rare (just not any fat in this meat, comparable to chicken) - so, if you're looking for a 'red' meat to go w/ your wine of the same color, but want the calories & fat/cholesterol of a chicken breast, then give buffalo a consideration - taste is indeed lean & different, but still quite tasty! :)
-
Allan - yeh, some of those places use 'old' recipes, but the food was well prepared and pretty much innovative - just finished the 'first night' in the Virginia mountains - will 'report' back after the second dinner!
But, wanted to ask you about a previous post "For dogs, Tony Packo's in Toledo is something to experience." - as you may remember (believe we discussed this, but maybe not?), I was born in Toledo, lived there until the late '50s, moved just across the state border into Michigan, so often went into Toledo (until about 1971 - when I move to NC); at any rate, my question is whether Tony Packo's was around back then - I remember a GREAT 'hot dog' place in Toledo, and am assuming that was the one! Thanks - Dave :D
Hey Dave,
Tony Packo's has been around for ever. Here is some history (http://www.tonypackos.com/history.html).
Allan
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Inspired by an earlier post by Allan, I decided to make some one-eyed jacks (or toads in a hole, eggy in the basket, moons-over-miami eggs, etc, etc...) They turned out pretty well -- very tasty!
-
Zucchini lasagna made with buffalo ........ mmmmmm
D Minor - my wife orders buffalo from the web (she has used a number of places in the northern mid-west), both the ground (great for meat sauces) & the filets, which must be cooked pretty much medium rare (just not any fat in this meat, comparable to chicken) - so, if you're looking for a 'red' meat to go w/ your wine of the same color, but want the calories & fat/cholesterol of a chicken breast, then give buffalo a consideration - taste is indeed lean & different, but still quite tasty! :)
Teehee, must be a vegetarian for too long. I automatically read that as 'zucchini lasagna made with buffalo [mozzarella],' rather than buffalo of the mooing kind.
Zucchini lasagna with buffalo mozzarella sounds good though :).
-
Lou Malnatis Pizzaeria....
(http://www.tastesofchicago.com/images/uploads/large/1PZA-101.jpg)
-
WOW look at the crust on that bad boy....
Allan
-
WOW look at the crust on that bad boy....
Allan
Now, if only I could share with you it's aroma.
-
Lou Malnatis Pizzaeria....
(http://www.tastesofchicago.com/images/uploads/large/1PZA-101.jpg)
That's impressive, and delicious looking. Reminds me...I've got to start dinner. Whatever I whip up, I'm going to be disappointed it isn't that pizza!
Sarge
-
No, I'm not a Vegan. I tried it, but it didn't work out for me. Homemade ice cream is the greatest! Enjoy! :)
So, George, you only avoid meat then? How about fish?
Sarge
-
chinese food! tastes great after a while. yay for my bday!
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So, George, you only avoid meat then? How about fish?
Sarge
Check PM.
-
Nothing today.
Yeterday I had French Toast with mixed berries and a side of 2 eggs for lunch and a big Greek meal for dinner (to share: Kafteri, Kefalograviera cheese, lima beans, a few types of salad, fried eggplants and zucchini, a bottle of ouzo, and a huge Mediterranean fish [whose name escapes me, but reportedly it was very good]. Today the body needs to rejuvinate :D
-
chinese food! tastes great after a while. yay for my bday!
Looks like no one detected that subtle reference to your birthday. Well, if I am the first on this forum to acknowledge it, I apologize.
Happy Birthday! :)
-
Lou Malnatis Pizzaeria....
(http://www.tastesofchicago.com/images/uploads/large/1PZA-101.jpg)
Looks absolutely terrific Steve! Here in Colorado we go a bit different route......we order our pizza by the pound (just had some on Friday, which is pizza night at our house):
(http://www.tourcolorado.com/FoodFun/108_Beaujos.jpg)
http://www.beaujos.com/menu.html
Just click on the PDF menu and scrolll down to #6 for "weight" details. :D
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...pizza by the pound (just had some on Friday, which is pizza night at our house):
Great idea! I am going to modify it to include all days that end in 'y.' ;D
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Hey Dave,
Tony Packo's has been around for ever. Here is some history (http://www.tonypackos.com/history.html).
Allan - thanks for the link - must be the same place that I remember! Would love to re-visit - Dave ;D
-
Looks like no one detected that subtle reference to your birthday. Well, if I am the first on this forum to acknowledge it, I apologize.
Happy Birthday! :)
Happy birthday, Dmitry!
But please explain: "tastes great after a while." Does it not taste great from the start?
-
Finishing up a long weekend trip to the VA mountains (will report in the 'vacation thread' concerning non-eating activities) - Charlottesville-The Homestead in Hot Springs, VA (pic below my own from the back of the resort - just beautiful fitting into the surrounding mountains!) - :D
Just there a few days on the MAP (modified American Plan) - two excellent dinners; tonight had an innovative Ahi Tuna appetizer followed by a trout main course - trout just caught locally & gutted/deboned in the kitchen; just panned fried w/ lemon/butter/almonds - superb! For desset, just had the cheese course (wonderful selection) w/ a Virginia dessert wine (was not expecting much, but was excellent) - :)
(http://giradman.smugmug.com/photos/161939278-M.jpg)
-
Allan - thanks for the link - must be the same place that I remember! Would love to re-visit - Dave ;D
If you make it back, make sure you schedule time for a post meal nap!!!!
Allan
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(http://www.theartofchange.com/TAOCOrder/images/Nanogreens.gif)
INSIDE:
Greens Blend (Proprietary) 2350 mg
Barley Grass Juice Powder*, Spirulina*, Chlorella (Japanese soft shell)
Phyto-Nutrient Blend (Proprietary) 325 mg
Blueberry, Green Tea Extract, Grape Seed Extract, Cranberry, Raspberry, Tart Cherry, Pine Bark Extract, Broccoli, Tomato, Carrot, Spinach, Kale, Brussels Sprout, Bilberry, Elderberry, Pomegranate, Blackberry
Isoquercitin/Rutin 50/50 160 mg
Raspberry Extract (20% Ellagic Acid) 50 mg
Fruit & Vegetable Blend (Proprietary; freeze-dried, low temperature dried) 900 mg
Apple*, Carrot*, Mango*, Sweet Potato*, Lemon*, Parsley*, Peach*, Kale*, Broccoli*, Spinach*, Leek*, Beet* , Cranberry* (Quinic Acid 6%)
Acerola Cherry Powder* (17.5% Ascorbic Acid) 175 mg
Rice Bran Soluble* 2500 mg
Aloe Vera Powder Extract* (100:1 freeze dried) 30 mg
Green Tea, White Tea (decaffeinated, 50% Polyphenol)100 mg
Polygonum Cuspidatum (15% Resveratrol) 50 mg
Oat Beta Glucan* 2200 mg
Cinnamon Blend (Proprietary) 50 mg
Cinnamon Extract 8%, Cinnamon Bark Powder*
Milk Thistle (20% Silymarin) 50 mg
Marigold Extract (5% Lutein with Zeaxanthin) 50 mg
Dunaliella Salina (Natural Carotenoids) 100 mg
Enzymes (plant-based) 40 mg
Alpha Amylase, Bromelain, Cellulase, Galactosidase, Glucoamylase, Hemicellulase, Lipase, Papain, Protease
Lecithin (non GMO) 1925 mg
Cabbage (Japanese, fermented) 30 mg
Lycopene Extract-10% (from tomato) 25 mg
Lemon Peel Powder* 25 mg
Quinoa Sprout* 90 mg
Artichoke Extract (5% Cynarin) 20 mg
Atlantic Kelp Powder* (Laminara Digitata) 20 mg
-
Is this in pill form, George?
-
Is this in pill form, George?
No, it comes with a scoop and powder that you mix with about 8oz of water. Tastes great.
It was designed to be easily utilized by the body. I have a drink of it every morning. They say on the label that's the best time to have it. :)
-
No, it comes with a scoop and powder that you mix with about 8oz of water. Tastes great.
It was designed to be easily utilized by the body. I have a drink of it every morning. They say on the label that's the best time to have it. :)
Where can one obtain some of this magic elixir?
-
Where can one obtain some of this magic elixir?
;D
Off the internet, though it should be in stores at some point.
-
buckwheat with fried onions and olive oil.
Now that's good food.
-
buckwheat with fried onions and olive oil.
Now that's good food.
Please supply the recipe....
-
After the intense chromaticisms of Strauss' Elektra, I'm about to come "down to earth" a bit with some B and M Baked Beans and supa-delicious pork hot dogs...JA!
-
Mrs. Rock wanted Vietnamese Summer Rolls for dinner so we drove off to the Asian market this evening and bought the ingredients: fish sauce (we like Oyster brand), rice paper, rice vermicelli, fresh Thai basil, cilantro, culantro and ginger; frozen lemon grass (not as hard as fresh).
We fry shrimp and diced chicken breast (sometimes pork) in sesame oil with garlic, ginger, onion, lemon grass. The shrimp gets "salted" with fish sauce; the meat with soy sauce.
At the table you roll the meat and shrimp in the rice paper with the noodles, fresh herbs and spring onions. The shrimp roll is dipped in a fish sauce (half Oyster, half water, and chopped red chili); the chicken roll in a hot sweet and sour sauce made of sambal olek, honey and vinegar. We drank Sekt (German champagne) with it. Delicious. One of our favorite meals.
Sarge
-
Please supply the recipe....
Buckwheat is really really healthy whole-grain food. It's not sold in regular supermarkets as grain. But I but it in a russian store.
To cook it, is really easy. Put a cup of buckwheat in a flat-bottomed pot, add 2 cups and just a tad more of water to it. Wait till it boils, add a little bit of sault, close the lid and put on low fire until all the water is absorbed. The sault will bring out the flavor, it should not be too much.
Now I like buckwheat with milk. After it's done, I just add cold milk to the bowl and eat it.
Another alternative is to fry chopped onions, and mushrooms(optional) in olive oil with sault, and mix it into the buckwheat. When serving, add a bit more olive oil.
-
To me, it sounds like this buckwheat can be had with plain yogurt as well, particularly with the onion-ed version.
-
Subway- Footlong Veggie Delight on Honey Oat bread with extra swiss cheese, lettuce, pickles, hot peppers, cukes and tomato. Topped with Chipolte sauce and with Lays chips on the side with a Reeds ginger ale and some maple oat pecan cookies for dessert.
-
Subway- Footlong Veggie Delight on Honey Oat bread with extra swiss cheese, lettuce, pickles, hot peppers, cukes and tomato. Topped with Chipolte sauce and with Lays chips on the side with a Reeds ginger ale and some maple oat pecan cookies for dessert.
My colleagues and I refer to Subway as "Jared's HOUSE!"
(http://www.nutmusic.com/alzo/images/jared_fogle.jpg)
-
My colleagues and I refer to Subway as "Jared's HOUSE!"
(http://www.nutmusic.com/alzo/images/jared_fogle.jpg)
;)
-
Subway- Footlong Veggie Delight on Honey Oat bread with extra swiss cheese, lettuce, pickles, hot peppers, cukes and tomato. Topped with Chipolte sauce and with Lays chips on the side with a Reeds ginger ale and some maple oat pecan cookies for dessert.
I know it's only fast food, but you are making my mouth water. :P
-
I know it's only fast food, but you are making my mouth water. :P
8)
-
(http://www.ricettextorte.com/foto/napolisicilia/IMGP0728.jpg)
Cannolo siciliano. :D
-
Eating 'in house' tonight - Quail from the Nipissing Game Farm (Ontario, CA) bought locally - will be sauteed w/ onions, sherry, etc. + veggie or salad (up to the LOML) - BONUS will be 'sampling' of two Oregon Pinot Noirs which just arrived: Lemelson Thea's Selection & Six Vineyards, both 2005 vintage - can't wait! ;D
(http://nipissingquail.com/img/product/QR48-4o.jpg) (http://webmarin.com/blog/uploaded_images/lemelsonTheas-729215.jpg)
-
(http://www.proppersource.com/images/foods/chinese-takeout.jpg)
-
Pasta carbonara. My first time making it, turned out pretty well.
-
Pasta carbonara. My first time making it, turned out pretty well.
Nice. I love carbonara. It's one of those dishes that everyone has a different thoughts about how it should be so it leads to a ton of recipes out there. How did you make yours?
Bogey,
Chow mein looks good but no General in the order?
Sonic,
Sounds wonderful.
The Mrs. and I just enjoyed this out on the back porch:
(http://i186.photobucket.com/albums/x295/toledobass/0613071754.jpg)
Allan
-
Nice. I love carbonara. It's one of those dishes that everyone has a different thoughts about how it should be so it leads to a ton of recipes out there. How did you make yours?
I made mine by cooking some bacon and sliced onions in a pan, then adding the pasta (cooked beforehand), and then the egg, salt and some ground pepper. If I had any garlic, I probably would have used it, and some thicker bacon with less fat would have probably worked better, but overall it was very a tasty and substantial meal that took no time at all.
-
Fast, delicious and nutritious: One ripe papaya, peeled, seeded and cubed, covered with lots of Greek Honey Yogurt accompanied by a small glass of whole milk - none of the blue watery stuff! - from an organic local dairy.
-
The Mrs. and I just enjoyed this out on the back porch:
(http://i186.photobucket.com/albums/x295/toledobass/0613071754.jpg)
Allan - hope that is some fresh basil on that pizza! ;D One of my favorite pizzas is just thin crust, fresh tomato sauce, light on the cheese, and basil (put on at last so not overcooked) - yum! Hey - my Oregon Pinot Noirs would be great w/ that dish!
BTW - the Quail was outstanding - LOML just served up some peas on the side (which I love) - another outstanding side w/ this bird would be a starch such as a wild rice mixture w/ mushrooms - YEH - :D
Bill - love Chinese takeout; have a place up the road that delivers, so a couple times a month, we love to go that route - of course, if an alcoholic beverage is desired, beer is great, but for those interested in wine - give a New Zealand Sauvignon Blanc a try - really a nice combo! :)
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Allan - hope that is some fresh basil on that pizza! ;D One of my favorite pizzas is just thin crust, fresh tomato sauce, light on the cheese, and basil (put on at last so not overcooked)
Exactly our meal. ;D
Allan
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Bill - love Chinese takeout; have a place up the road that delivers, so a couple times a month, we love to go that route - of course, if an alcoholic beverage is desired, beer is great, but for those interested in wine - give a New Zealand Sauvignon Blanc a try - really a nice combo! :)
Dave,
Even like it better the next day cold and out of the carton....about 3 a.m. when the dogs get me up.
Allan,
No General.
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Subway- Footlong Veggie Delight on Honey Oat bread with extra swiss cheese, lettuce, pickles, hot peppers, cukes and tomato. Topped with Chipolte sauce and with Lays chips on the side with a Reeds ginger ale and some maple oat pecan cookies for dessert.
Well that's 10 seconds of my life I'll never get back.
I'm making chicken salad for lunch.
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Fresh, wild Copper River salmon, caught two days ago - and I dang near ruined it with a bit of overbaking! - in Tassos Greek olive oil with lots of fresh chopped parsley, tomatoes and watercress sprinkled with toasted walnut oil and slices of freshly baked Jewish raisin bread. A very earthy Australian Merlot the perfect companion to the light meal.
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Fresh, wild Copper River salmon, caught two days ago - and I dang near ruined it with a bit of overbaking!
Mrs. Rock would have never forgiven you. She likes her salmon still flopping and gasping on the plate.
Looks delicious.
Sarge
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Fresh, wild Copper River salmon............
Agree w/ Sarge - I've had Copper River salmon on several occasions - outstanding! And, I also like a red wine w/ that fish - preference usually an Oregon Pinot Noir - delicious looking meal! :) Dave
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Agree w/ Sarge - I've had Copper River salmon on several occasions - outstanding!
Yes, wild salmon is so much better. The last time I was home my best friend splurged on a beautiful piece (of salmon ;D ) and his wife nearly killed him when she found out how much it had cost. But when she took her first bite, she had to admit it was worth it. We drank red too. My contribution to the dinner was a Pinot Noir from California but I can't recall the winery now.
Sarge
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Yes, wild salmon is so much better. The last time I was home my best friend splurged on a beautiful piece (of salmon ;D )
Sarge
;D :D ;D
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;D :D ;D
After I typed the line, "my best friend splurged on a beautiful piece and his wife nearly killed him" I thought it prudent to go back and put in that parenthetical clarification. ;D
Sarge
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After I typed the line, "my best friend splurged on a beautiful piece and his wife nearly killed him" I thought it prudent to go back and put in that parenthetical clarification. ;D
Sarge
But you took the 'smirk' out of your first posting! ;)
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But you took the 'smirk' out of your first posting! ;)
I didn't mean to smirk...I'm a good boy, really.
Sarge
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Tomorrow I'll have the other half of today's salmon purchase but I'll poach it, no overkilling then. It's just a short hop for the special Alaska Airline 'Salmon Plane' to get to E.W. and it's fairly cheap: $14.98 per pound which makes two ample meals for me.
The Australian Merlot was an exception; my usual wine is the Washington Kiona Lemberger but the only ones left in my wine rack are 2004, a bit too young for my taste. I have to check the Lemberger from Washington's Covey Run winery on my next shopping trip.
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Last night was the Mrs. and my anniversary. We went to Light Bistro (http://www.lightbistro.com/) and had a great time. Although on the website they call thierselves a tapas restaurant it doesn't really describe what they do. Essentially the menu is designed so you can pick out your own customized tasting menu. There are also larger sized entrees that the table can share and any of the small dishes can be ordered a la carte if you prefer to go the appetizer/entree route.
We had some cocktails and shared some bacon wrapped dates and an asparagus 'martini'. The Mrs. had a 3 course tasting menu of the light chopped salad, then the butternut ravioli, then the chicken roulade. I had a 5 course tasting. Started with english pea soup, seared scallops with 'chowder sauce', the Kobe beef, the pork belly (pork belly f'in rocks) then foie gras. I should have had something else instead of the foie. I was too full by that time to really appreciate it and 2 fat loaded dishes in a row were a bit much. We got comped desert. A nice rhubarb pie with a carmelized banana and banana ice cream. We shared a bottle of a nice malbec made by Urano.
Everything was exquisite. I have a great respect for the kitchen after that meal especially because they impressed me on 2 points that I think places continually get lazy about. First the salad that my wife had was top notch. Everything ingredient was incredibly fresh and the proportions were perfect. The salad was dressed perfectly. It seems to me they they give the same level of detail and thought to something as simple as salad as the rest of the 'higher profile' dishes. Her chicken was cooked to perfection. I almost think it was cooked sous-vide because of the amazing tenderness and juiciness with hardly andy carmelization from a pan sear on the surface of the chicken.
Just 2 pics. First is of her chicken roulade and the second is the Kobe dish that you get to cook on the hot rock on the right (I'm always a big fan of 'interactive' dishes like this....add kobe and well...what's not to like?)
(http://i186.photobucket.com/albums/x295/toledobass/0614072107.jpg)
(http://i186.photobucket.com/albums/x295/toledobass/0614072039.jpg)
Well worth it if you ever make a trip to Cleveland,
Allan
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Last night was the Mrs. and my anniversary. We went to Light Bistro (http://www.lightbistro.com/) and had a great time. Although on the website they call thierselves a tapas restaurant it doesn't really describe what they do.......
Allan - looks like a great place - believe the wife & I would have a good time there, too! :D
We enjoy a tapas restaurant (although as you say the 'Light Bistro' is different) on occasion - had a great meal in one in Richmond, VA a few months ago on a brief vacation - can't remember if I commented in this thread pages ago? ::) :)
Tonight, had an early dinner at Noble's Grille, an up-scale restaurant here w/ 'southern influences' - bread was excellent (one of our 'first' criteria of a good eatery) - started w/ a nice hydroponically grown bib lettuce salid - I had the NC black grouper (just brought up from the coast), grilled to perfection (juicy & flaky) on top a pinto bean hash w/ corn & collards (yes, sounds southern! But was quite tasty & plenty of fiber for me today!); we were both 'too filled' to share a dessert (our usual choice) - beverage was a couple of glasses of Elk Cove Pinot Gris (Oregon) ;D
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Such nice restaurants to read about! Thank you for sharing.
I am constantly amazed at the growing popularity of Northwest wines. Last I heard Washington State now is second only to California, Idaho is getting started and doing quite well and if Oregon keeps on growing, those three states will pass California in no time. Right in my neighbourhood vineyards have replaced as lot of apple orchards and it is the big local community of retired people taking up wine making as a profitable hobby.
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instant noodles.
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I am constantly amazed at the growing popularity of Northwest wines. Last I heard Washington State now is second only to California.......
Lis - yes, Washington State is really an upcoming wine region - wish I could find more locally here on the East Coast; but fortunately I do order Oregon Pinot Noir (and some whites) from the Oregon Pinot Noir Club (http://www.oregonpinotnoir.com/Page.bok?template=about&pgtitle=About%20Us) (which I've mentioned before in a number of threads) - must look for a similar club for WA State wines? :-\ :D
But, the grape growing & winery phenomenon in the USA is widespread - Virginia & North Carolina now have about 200 wineries, and their products are improving yearly (posted a few comments in my wine thread w/ a pic of Shelton Vineyards); here, it is the tobacco fields declining and being replaced by grape growing - :) Dave
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Lis - yes, Washington State is really an upcoming wine region - wish I could find more locally here on the East Coast; but fortunately I do order Oregon Pinot Noir (and some whites) from the Oregon Pinot Noir Club (http://www.oregonpinotnoir.com/Page.bok?template=about&pgtitle=About%20Us) (which I've mentioned before in a number of threads) - must look for a similar club for WA State wines? :-\ :D
But, the grape growing & winery phenomenon in the USA is widespread - Virginia & North Carolina now have about 200 wineries, and their products are improving yearly (posted a few comments in my wine thread w/ a pic of Shelton Vineyards); here, it is the tobacco fields declining and being replaced by grape growing - :) Dave
yep, lots of vineyards up here, too bad i still have to wait a couple years to taste the fine wine.
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That touches a sore point with me and whenever it's mentioned during a social get-together I am up on my soap box deploring those silly regulations about drinking age here in this country. When I was a kid I got a sip from Papa's beer and as I got older, had a very small glass of wine with the Sunday meal. Children were raised to learn how to appreciate good wines and beers and how to handle consuming alcohol. Everything in moderation and kids grew up to drink socially.
Of course I have read this too has changed now, binge drinking and such stupidities are common. :(
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Onion Omelet
Baked Potato
Mmmmm. 8)
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Dont you think the animal suffered when the egg came out of its butt?
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Dont you think the animal suffered when the egg came out of its butt?
(http://rds.yahoo.com/_ylt=A9iby4Ft6XNGRmgBCwGjzbkF/SIG=1231jouca/EXP=1182087917/**http%3A//www.painetworks.com/photos/ec/ec0316.JPG)
Honey... sit down... I have something to tell you. That's... not a butt, dear. :-\
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Dont you think the animal suffered when the egg came out of its butt?
Thank you for the laugh to close out a hard day at the office!
Good Night all!
;D ;D ;D
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(http://i186.photobucket.com/albums/x295/toledobass/0617071900a.jpg)
Yummmy,
Allan
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(http://i186.photobucket.com/albums/x295/toledobass/0617071900a.jpg)
Yummmy,
Allan
We had guests over last night....that was our exact dinner, including the cob and the p-salad. :o
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(http://rds.yahoo.com/_ylt=A9iby4Ft6XNGRmgBCwGjzbkF/SIG=1231jouca/EXP=1182087917/**http%3A//www.painetworks.com/photos/ec/ec0316.JPG)
Honey... sit down... I have something to tell you. That's... not a butt, dear. :-\
lol. :)
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(http://i186.photobucket.com/albums/x295/toledobass/0617071900a.jpg)
Yummmy,
Allan
Wow...I think I'll fire up the grill tonight. Haven't had a good burger in quite awhile. Our village butcher makes "Hackfleish" to order. I mean, you walk in, order an amount, and he grinds the meat then while you watch. You know it's fresh and you can cook the burgers rare without worry.
Sarge
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Wow...I think I'll fire up the grill tonight. Haven't had a good burger in quite awhile. Our village butcher makes "Hackfleish" to order. I mean, you walk in, order an amount, and he grinds the meat then while you watch. You know it's fresh and you can cook the burgers rare without worry.
Sarge
At the farmers market here, there is a beef vendor that sells some incredible naturally raised beef. Whenever I get that stuff it demands to be cooked toward the rare side. It's also so flavorful that a simple seasoning of salt and pepper and a good bun is all you want to put on the thing so you can taste all of that yummy goodness without anything getting in the way. Now if I could just find someone to go in on a side of beef with me, I'd be set.
Allan
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Boiled collard greens and toast with mango jam.
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boiled chicken, brown rice, asparagus. ugh
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Mrs. Rock is on vacation this week. We've been eating out for dinner. This evening we drove to the famous wine village of Forst in the Pfalz. We ate at a restaurant that has a terrace; grape vines overhead:
(http://photos.imageevent.com/sgtrock/berlin/Rest.jpg)
It's situated right in the vineyards. Mrs. Rock got the good seat with a splendid view of the Freundstück and Ungeheuer vineyards, the Haardt Mountains in the distance.
(http://photos.imageevent.com/sgtrock/berlin/Freundst_ck.jpg)
I had perch filet, fried potatoes, and sauerkraut cooked in cream and wine (Gewürtztraminer). We drank a dry Forster Ungeheuer Riesling Kabinett and I had a pear Schnapps for dessert.
(http://photos.imageevent.com/sgtrock/berlin/Zander.jpg)
Sarge
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Last night for dinner:
Roast Pork [a delicious joint with succulent meat and crispy crackling] and ample roast root veggies.
A basic, even primitive dish, but still one of my faves :P
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Light summer fare
Home crumbled sheep feta cheese, diced [heirloom tomatoes + red onions + cucumbers + pitted oil cured olives + hot green peppers] drizzled with olive oil and stuffed inside a roasted tomato wrap. Nothing needed to drink next to the juicy watermelons that went with the food.
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A little hard to see - excuse the image quality, it's a cellphone camera - our home-made meal this evening was a marinated wild Alaskan halibut filet with julienned king oyster mushroom on a bed of potatoes with Korean seaweed salad, some leftover rice biryani and a mixed greens salad on the side. Along with it we had Grgich Hills Chardonnay 2003.
(http://img383.imageshack.us/img383/4980/sidvs0.jpg)
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At the farmers market here, there is a beef vendor that sells some incredible naturally raised beef. Whenever I get that stuff it demands to be cooked toward the rare side. It's also so flavorful that a simple seasoning of salt and pepper and a good bun is all you want to put on the thing so you can taste all of that yummy goodness without anything getting in the way. Now if I could just find someone to go in on a side of beef with me, I'd be set.
Allan
Toledobass, what do you call that dumpling-like thingy on the spoon of your avatar? I recall eating it in a Chinese restaurant.
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Bonehelm:
It's a choice of dim sum called Xiao Long Bao or soup dumplings: contained in each little dumpling is a little bit of broth. Very tasty but hard to find in a lot of dim sum restaurants.
Everyone else:
Good looking food!!!!
Allan
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Bonehelm:
It's a choice of dim sum called Xiao Long Bao or soup dumplings: contained in each little dumpling is a little bit of broth. Very tasty but hard to find in a lot of dim sum restaurants.
Everyone else:
Good looking food!!!!
Allan
Oh right, xia long bao. I remember there's this really famous tourist attraction/restaurant in Shanghai where you have to line-up for 2 hours to get the "top tier" dumplings. 南翔小笼包, if I recall correctly. ;)
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A little hard to see - excuse the image quality, it's a cellphone camera - our home-made meal this evening was a marinated wild Alaskan halibut filet with julienned king oyster mushroom on a bed of potatoes with Korean seaweed salad, some leftover rice biryani and a mixed greens salad on the side. Along with it we had Grgich Hills Chardonnay 2003.
O Mensch - agree that the pic could be better - but, from your description sounds like a meal that I would enjoy tremendously - love halibut & the side dishes are perfect - thanks - :D
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Basmati Rice
Yellow Lentil Daal
8)
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Mint flavored ice-cream, because I don't care about getting fat.
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A little hard to see - excuse the image quality, it's a cellphone camera - our home-made meal this evening was a marinated wild Alaskan halibut filet with julienned king oyster mushroom on a bed of potatoes with Korean seaweed salad, some leftover rice biryani and a mixed greens salad on the side. Along with it we had Grgich Hills Chardonnay 2003.
.
Oh, you're such an "elegant" person, I can't stand it.
Where's the BEEF?? Steak,Onions,etc.
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Oh, you're such an "elegant" person, I can't stand it.
Where's the BEEF?? Steak,Onions,etc.
I live in Chicago. I am forced to eat that grub for lunch most days. Please let me enjoy some elegance in my free time. My doing so doesn't infringe on any of your liberties.
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Where's the BEEF??
Here:
(http://photos.imageevent.com/sgtrock/berlin/SteakSpar.jpg)
I had that for dinner last night at a restaurant in Mrs. Rock's hometown, across the Rhine in the state of Hessen. Argentinian filet (imported beef has become popular since the mad cow scare a few years ago), asparagus, parsley potatoes and Hollandaise sauce. The steak was topped with a great salsa. We drank a Spätburgunder (pinot noir) from the Hessische Bergstrasse, the small wine region between Heidelberg and Darmstadt on the slopes of the Odenwald.
I usually eat more "elegantly" though, just like Mensch ;D I love seafood.
Sarge
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Pepperoni Pizza
Mint/Chocolate chips and Vanilla Ice creams
and Carlsberg Export.
heck, it's friday ;D
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Organic Banana.
Tempeh, carrots brown rice.
:D
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Organic Banana.
Tempeh, carrots brown rice.
:D
Do not eat the profits my friend! ;D
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Here:
(http://photos.imageevent.com/sgtrock/berlin/SteakSpar.jpg)
I had that for dinner last night at a restaurant in Mrs. Rock's hometown, across the Rhine in the state of Hessen. Argentinian filet (imported beef has become popular since the mad cow scare a few years ago), asparagus, parsley potatoes and Hollandaise sauce. The steak was topped with a great salsa. We drank a Spätburgunder (pinot noir) from the Hessische Bergstrasse, the small wine region between Heidelberg and Darmstadt on the slopes of the Odenwald.
Sarge - brings back a few memories for me - first looks great! The only beef from Argentina that I've had (and several times) was on a trip to Columbia (i.e., Colombia) - speaking w/ my collegue in Manizales in the Andes - taken to dinner a number of times and enjoyed both the beef & wine from Argentina. Also, I've not had any of the German Pinot Noir since my only trip to that country back in the '90s - I'm impressed w/ its color in the glass - looks quite deep (believe that I had 'lighter' versions of the same wine) - :D
For me, just our little Italian bistro tonight - nothing special but quite tasty - fresh bread & salad w/ a house-made Italian dressing that is just delicious, the veal piccata (lemony w/ capers - hmmmm!) w/ a small side of pasta; wife wanted some spumoni, which topped off the evening! :) P.S. a couple of glasses of Soave (nothing great but just fine w/ the veal) - Dave
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Here:
(http://photos.imageevent.com/sgtrock/berlin/SteakSpar.jpg)
I had that for dinner last night at a restaurant in Mrs. Rock's hometown, across the Rhine in the state of Hessen. Argentinian filet (imported beef has become popular since the mad cow scare a few years ago), asparagus, parsley potatoes and Hollandaise sauce. The steak was topped with a great salsa. We drank a Spätburgunder (pinot noir) from the Hessische Bergstrasse, the small wine region between Heidelberg and Darmstadt on the slopes of the Odenwald.
I usually eat more "elegantly" though, just like Mensch ;D I love seafood.
Sarge
Holy sweet mother...don't tell me those are French fries...
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3 organic eggs, scrambled
2 slices of sprouted multigrain bread with Earth Balance spread and Raspberry jam.
8)
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3 organic eggs, scrambled
2 slices of sprouted multigrain bread with Earth Balance spread and Raspberry jam.
8)
Yuppie!
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Organic Banana.
What is an organic banana? Does it speak?
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What is an organic banana? Does it speak?
rofl
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Holy sweet mother...don't tell me those are French fries...
I belive they are Spargel (asparagus). See pg. 4 of this thread. From the web:
Spargel is asparagus, however it is grown covered in soil in order to prevent photosynthesis. This process prevents the asparagus from turning green and results in a sweeter and more tender taste. It is generally harvested from late April to early June.
Spargel is very popular in Europe, especially Germany where it is known as "Königliches Gemüse" (Royal Vegetable). Germany produces 57,000 tons of asparagus a year, however that is only enough to meet 61% of its consumption demands.[1] When spargel is harvested in the late spring, many German cities hold festivals in celebration. Schwetzingen claims to be the “Asparagus Capital of the World” and holds an annual Spargelfest (asparagus festival) in which it names a lucky person as Spargel Queen.
Is this summary from the web correct Sarge?
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I belive they are Spargel (asparagus).
Is this summary from the web correct Sarge?
Yes.
Mrs. Rock's hometown, Lampertheim, also claims some kind of Spargel title and has an annual festival devoted to it. We live in a region that produces a large percentage of the veggie. The Spargel in my picture represent the highest quality: completely white, fat and sweet. Cooked properly (which this restaurant has mastered) the stalks are firm but still melt in your mouth. Direct from the farmer they cost almost six dollars a pound (€8.50 a kilo). At the restaurant, considerably more.
Sarge
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I belive they are Spargel (asparagus). See pg. 4 of this thread. From the web:
Spargel is asparagus, however it is grown covered in soil in order to prevent photosynthesis. This process prevents the asparagus from turning green and results in a sweeter and more tender taste. It is generally harvested from late April to early June.
Spargel is very popular in Europe, especially Germany where it is known as "Königliches Gemüse" (Royal Vegetable). Germany produces 57,000 tons of asparagus a year, however that is only enough to meet 61% of its consumption demands.[1] When spargel is harvested in the late spring, many German cities hold festivals in celebration. Schwetzingen claims to be the “Asparagus Capital of the World” and holds an annual Spargelfest (asparagus festival) in which it names a lucky person as Spargel Queen.
Is this summary from the web correct Sarge?
They are also very popular in the Netherlands, and are grown here.
In Southern Europe the Green variety is more popular (not grown when covered by soil) - I prefer it myself.
They can be cooked but also shortly and gently backed or grilled. Eaten with fish, ham or bacon! :D
Q
(http://www.vrouwonline.nl/NR/rdonlyres/FD4EE889-06C3-4844-9F69-0111292470C2/0/asperges_groot.jpg)
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Schwetzingen claims to be the “Asparagus Capital of the World” and holds an annual Spargelfest (asparagus festival) in which it names a lucky person as Spargel Queen.[/i]
I didn't know the germans claimed that, I've never tasted their asparagi, by the way there's a little town not far from here, called "Cantello" which also seems to be world wide known for its asparagi quality.
CANTELLO: THE ASPARAGUS
Cantello, a small village close to the Swiss border, owes its fame to the cultivation of a very particular type of asparagus, quite different to that normally found in commerce; it is a white asparagus, with a rosy tip, that retains its consistency and flavour even after cooking. It is said that the Baj family introduced the cultivation of this asparagus in Cantello, imposing it on the share-croppers and land tenants to make up for the limited productive and market conditions of the traditional agricultural cultivation of that period. The fame of the Cantello asparagus literally exploded during the Thirties until the mid Sixties. In those years, with the advent of mechanisation, many producers abandoned the asparagus cultivation; however nowadays, after periods of scant production in the Seventies and Eighties, cultivation has picked up again, and from a yearly harvest of 20 quintals at the end of the Nineties, we have progressed to more than 150 quintals in 2004. The asparagus that we eat as a vegetable, is actually the turion, the young shoot that sprouts from the underground rhizome. Picking starts at the end of March and continues through to May-June. The young sprouts withstand temperatures of even -15°, which makes cultivation possible on the hills and in the valleys of the Po Plains. Cantello, together with Mezzago (Mi) and Cilavegna (Pv), are the last areas in which asparagus cultivation is found in Lombardy; every second Sunday of May a village feast is organised during which this delicious vegetable can be tasted as well as bought.
From: http://www.albergo-varese.com/english/varese/italian_food_typical_wine_cheese_varese.asp
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Schwetzingen has two attractions: Spargel is one, the other is their opera house! I have enjoyed both, a wonderful meal and then a charming opera production:
http://www.swr.de/swr2/schwetzinger-festspiele/-/id=233286/g0o2ht/index.html
I should point out to anybody lucky to find this kind of asparagus in their market: It is not easy to prepare because the stalks have to be peeled carfully, with either a sharp knife or a potato peeler to remove the almost woody outer layer. That's why I pig out on the green variety which is grown about an hour's drive from home, now in season, and easily prepared.
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Two slices of sprouted whole grain bread
covered with Almond Butter
sprinkled with sea salt.
Life is good. 8)
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Two slices of sprouted whole grain bread
covered with Almond Butter
sprinkled with sea salt.
Life is good. 8)
The eating habits of a Whole Foods employee..... ;)
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The eating habits of a Whole Foods employee..... ;)
Indeed!
;D
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Oh, you're such an "elegant" person, I can't stand it.
Where's the BEEF?? Steak,Onions,etc.
hahaha I was thinking exactly the same! LOL
homemade chicken wrapped in buckwheat pancakes and houmous, making a sort of burrito. Necessary.
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hahaha I was thinking exactly the same! LOL
What??? For someone so particular about who plays his Chopin, you mean to tell me you eat like a commoner? Like...Iago??? Tell me it ain't so, Sidoze! I'm really disappointed. I expected better of you.
homemade chicken...
You rung its neck yourself? Okay, now I'm impressed.
Sarge
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They are also very popular in the Netherlands, and are grown here.
In Southern Europe the Green variety is more popular (not grown when covered by soil) - I prefer it myself
Fresh green Spargel has been available here too for the lastfew years. It's still a small percentage of the harvest, though, and if you want it for the evening meal, you have to get to the farmer's stands early because it usually sells out fast. I like both green and white. Green, with its more intensive flavor, goes better with grilled red meat. I also like green because it's way easier to prepare ;D Just snap it in two near the bottom of the stalk and discard the hard end. White, as Uffeviking said, has to be carefully, and laboriously, peeled. During the season, we eat Spargel two or three times a week (yeah, it's that good). When Mrs. Rock walks through the door and sees me preparing green instead of white, she sneers and calls me a Faultier ;D
Sarge
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Sarge - brings back a few memories for me - first looks great! The only beef from Argentina that I've had (and several times) was on a trip to Columbia (i.e., Colombia) - speaking w/ my collegue in Manizales in the Andes - taken to dinner a number of times and enjoyed both the beef & wine from Argentina.
Beef from Argentina is better, in general, than German. Germany is pork country; they excel in Schwein products. But I'm still thoroughly American: nothing beats an American, aged steak. I can buy it at the army commissaries. I rarely buy German beef (except hamburger). Even Rouladen tastes far better if I use round steak from the commissary.
Also, I've not had any of the German Pinot Noir since my only trip to that country back in the '90s - I'm impressed w/ its color in the glass - looks quite deep (believe that I had 'lighter' versions of the same wine) - :D
There has been a wine revolution here. Started in the early to mid-80s. A few young vintners decided they were going to make serious red and dry white wine. Rainer Lingenfelder was one of the them. He left Germany and worked for famous wineries in Australia, France, and California. When he returned to Germany, he took over the family wine estate in Grosskarlbach (unfashionably off the beaten Weinstrasse) and immediately began to make radical changes in the way wine was made. He even fought the wine bureaucracy. His pinot noir was really different: dark, concentrated, barrique-aged. He wasn't alone. The ideas spread and today you'll find far fewer of those pale imitations of red wine that were once so popular. The really good examples remind me of pinot from Oregon and Washington.
Sarge
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But I'm still thoroughly American: nothing beats an American, aged steak. I can buy it at the army commissaries.
Except that the tenderness of American beef comes from the fact that American beef is corn-fed, instead of grass fed. That has the benefit of fattening the animal quickly, but has many downsides. Cows are highly evolved organisms designed especially to digest a very hard to digest plant: grass. If you feed them anything else, their stomachs go bonkers. They become constipated and need to take drugs to regulate their digestion. This in turn causes immune weaknesses and attracts bacteria, which in turn requires antibiotics treatment. You end up with a piece of beef that is more tender than grass-fed beef, but full of pharmaceutical products. The excrement of American cows is a biohazard and cannot be used as fertilizer unlike the excrement of naturally grass-fed cows.
The really good examples remind me of pinot from Oregon and Washington.
Seconded. I particularly like the ones from Assmannshausen.
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Schwetzingen has two attractions: Spargel is one, the other is their opera house! I have enjoyed both, a wonderful meal and then a charming opera production
The small baroque theater is really cool. We've splurged on private boxes before...sitting in them, it feels like you've been transported back in time.
Sarge
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Except that the tenderness of American beef comes from the fact that American beef is corn-fed, instead of grass fed. That has the benefit of fattening the animal quickly, but has many downsides. Cows are highly evolved organisms designed especially to digest a very hard to digest plant: grass. If you feed them anything else, their stomachs go bonkers. They become constipated and need to take drugs to regulate their digestion. This in turn causes immune weaknesses and attracts bacteria, which in turn requires antibiotics treatment. You end up with a piece of beef that is more tender than grass-fed beef, but full of pharmaceutical products. The excrement of American cows is a biohazard and cannot be used as fertilizer unlike the excrement of naturally grass-fed cows.
Absolutely true, everything you say. But I still love American beef. (Off topic....I'm listening to the Schuricht Bruckner 8th for the third time tonight...awesome!)
Sarge
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Seconded. I particularly like the ones from Assmannshausen.
Oh, yes. That area of the Rheingau has been specializing in pinot noir for centuries. Spectacular wine. Have you ever ridden the chair lift from the top of the mountain down into Assmanshausen? We do that once a year or so. Ride down through the forest and vineyards, and then eat at the Krone on the Rhine. Then take the lift back up to the car. A great way to spend a summer or fall afternoon.
Sarge
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Two slices of sprouted whole grain bread
covered with Almond Butter
sprinkled with sea salt.
Life is good. 8)
You're back at whole foods? Do you mind if I ask if and what the employee discount is there?
Allan
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Cereal. I will be eating a lot of cereal this week. (I'm broke!)
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Cereal. I will be eating a lot of cereal this week. (I'm broke!)
Damn...that sucks. I'm going to stop posting here then. The thought of you staring in the "window" while I eat is going to ruin my appetite.
When Mrs. Rock and I were first married, times were tough. I was a staff sergeant and the pay was poor. Congress hadn't given us a decent raise in years. Inflation was offically at 15% (the Carter years) but it seemed to me more like 20 or 25%. We often ended up broke before the end of the month. What we lived on, I don't know. I recall we pawned some jewelry once! Hard times.
Sarge
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Yes, I remember being so broke while living in London in '87 as a 21 year old, that I ate cereal [dry] for dinner a few times. :o Couldn't imagine being that desperate these days.
Now, Sunday morning, as I type I can smell our traditional cooked breakfast which consists of organic sausages, fried potatoes and egg. It really is delicious :)
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(Off topic....I'm listening to the Schuricht Bruckner 8th for the third time tonight...awesome!)
Knew you'd like it. ;)
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Damn...that sucks. I'm going to stop posting here then. The thought of you staring in the "window" while I eat is going to ruin my appetite.
When Mrs. Rock and I were first married, times were tough. I was a staff sergeant and the pay was poor. Congress hadn't given us a decent raise in years. Inflation was offically at 15% (the Carter years) but it seemed to me more like 20 or 25%. We often ended up broke before the end of the month. What we lived on, I don't know. I recall we pawned some jewelry once! Hard times.
Sarge
I don't know why, but I thought you were British. Heh!
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You're back at whole foods? Do you mind if I ask if and what the employee discount is there?
Allan
Yes, 20%
It made taking a pay cut easier, as I buy a ton of my stuff there. :)
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Cereal. I will be eating a lot of cereal this week. (I'm broke!)
Been there, done that....my staple at that time:
(http://www.collegecooking.org/images/3/30/Ramen_package.jpg)
I remember thinking back then that it sure would have been nice if the package came with the meat they showed on the front.
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Been there, done that....my staple at that time:
(http://www.collegecooking.org/images/3/30/Ramen_package.jpg)
I remember thinking back then that it sure would have been nice if the package came with the meat they showed on the front.
I could do Ramen, but it's so bad for you. It's basically fried flour and salt.
At least cereal is part of a balanced breakfast. 0:)
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I could do Ramen, but it's so bad for you. It's basically fried flour and salt.
At least cereal is part of a balanced breakfast. 0:)
Agreed! ;D
(http://theswca.com/images-food/boxes/crunchberries-gu-15-f.gif)
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Actually a baked potato goes a long way as well. A bit of slasa on the top and you are good to go.
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I don't know why, but I thought you were British. Heh!
Really? I wonder what gave you that idea. My stiff upper lip? My bowler? My unflappable demeanor in the face of certain disaster? My frequent cries of Tally Ho and Pip pip, old chap? My unwavering allegiance to the Queen? ;D
Nah, I'm an American, Ohio born and bred, with fairly recent Teutonic blood (maternal grandparents were Saxons who immigrated to Ohio just before Hitler came to power. Dad's side were Saarlanders, farmers, who settled in America circa 1740).
Sarge
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Cereal. I will be eating a lot of cereal this week. (I'm broke!)
Kullervo guess that we've all been there, and hope that your 'eating' choices improve soon! ;) :D
Although I've been eating well for a number of decades, I can remember those 'lean' years - i.e. when I was a medical intern & a radiology resident - poor salary & 80 hour weeks, just not a fun time for great meals - but my wife was wonderful, she came up w/ some of the 'cheapest' dinners of all times - still remember 'fish sticks', hot dogs in rolls w/ Kraft cheese, and recipes my mother gave me from my childhood (we were pretty poor then), such as 'pink spaghetti' (just a pasta w/ some kind of cheese & Campbell's tomato soup) & 'tuna fish w/ noodles' (can of tuna fish, some type of pasta, & mushroom soup, again from Campbells) - of course, a night out at Pizza Hut w/ a pitcher of beer was enjoyable - but in those years, don't believe that I really complained - :D
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....such as 'pink spaghetti' (just a pasta w/ some kind of cheese & Campbell's tomato soup)....
Dave,
I actually still enjoy this meal. :D
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Dave,
I actually still enjoy this meal. :D
Bill - LOL ;D - you know, I'd probably still enjoy eating those meals (grew up on them - my mother was just great at putting together these types of meals)! Another great 'dish' my wife makes is chicken tetrazzini, which includes canned chicken, pasta, & mushroom soup (plus other simple additives) - baked and just great - simple & cheap, and loved by everyone served to (one of those dishes for company & for 'pot lucks').
But I must give great credit to my wife in those 'lean' years - she was the daughter of physcians from New Jersey (Newark) - grew up w/ maids; grandfather owned a market & butcher shop in Newark (can you imagine the types of meats she had as a child) - for whatever reason we married (met in Ann Arbor @ the U. of Michigan), and she seemed to just naturally 'accept' the years of training for me - of course, I've reciprocated w/ 'mucho' trips, meals, & jewelry (hey - did she know from the start! ;)) - Dave ;D
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What??? For someone so particular about who plays his Chopin, you mean to tell me you eat like a commoner? Like...Iago??? Tell me it ain't so, Sidoze! I'm really disappointed. I expected better of you.
You rung its neck yourself? Okay, now I'm impressed.
Sarge
Iago had a point. As for me, I spent 7 years as a vegetarian, two as vegan, came back to a normal diet later, and now am going through a yeast/wheat/sugar/fruit/alcohol/caffeine-free low carb diet for personal reasons. It sucks and costs twice as much money as a normal diet!!!!!
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Iago had a point.
He did? I must've missed it. Mensch had a fish and vegetable dinner inspired in part by his wife's ethnicity. Why should that meal be the object of ridicule? I understand Iago: he revels in being an uncouth bastard. His comments come as no surprise. But it was surprising coming from you...doubly surprising now that I know you were a vegetarian and vegan.
Sarge
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He did? I must've missed it. Mensch had a fish and vegetable dinner inspired in part by his wife's ethnicity. Why should that meal be the object of ridicule? I understand Iago: he revels in being an uncouth bastard. His comments come as no surprise. But it was surprising coming from you...doubly surprising now that I know you were a vegetarian and vegan.
Sarge
First of all: no more arguments for me. After putting up with donwyn's self-serving gibberish for so long, I really don't fancy it. Especially not with a third party. I thought he had a point -- the attention to detail seemed rather, well, effete. "Not that there's anything wrong with that".
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My version of microwaved mashed potatoes! Stick a potato in the microwave for six minutes, take it out, smash it in a bowl, add butter, milk, salt, and anything else (I always use yellow curry). Tasty!
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Strawberries, with vanilla and chocolate-chipped mint ice creams ...light and delightful ! ;D
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(http://www.winosi.onlinehome.de/Images/Gallery/Models/Toblerone.jpg)
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Raw spinach and dried cranberries. Interesting mix.
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yum!
(http://www.lectio.ca/images/dimsum2.jpg)
:D
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Pound cake ;D
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Didn't want to create a new thread just for this, but had difficulty settling on just the most nearly appropriate thread ready to hand.
Believe it or not, it's been months since we've talked about anything even tangentially related to breastfeeding.
Hope you've enjoyed the break. Because it's over.
(http://blog.washingtonpost.com/onbalance/2007/06/breastfeeding_trends.html)
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I thought he had a point -- the attention to detail seemed rather, well, effete. "Not that there's anything wrong with that".
I only cook things the way I do because they taste good. I also rarely spend more than 40 minutes on preparation.
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Two large bowls of:
(http://www.wackypackages.org/realproductsscans/2004/jk/cheerios_small.jpg)
with 1% milk.
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That was a childhood favorite of mine, Bill! :)
Today: Organic Amaranth Flakes and Unsweetened Soy Milk. Plus two tablespoons of flaxseed oil.
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yum!
(http://www.lectio.ca/images/dimsum2.jpg)
:D
mmm, dimsum....
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A dish with mixed beans, spicey meat balls and rice, accompanied by a strong and fruity red wine (German).
Q
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Grilled some peppers until they were fucked up, scooped out the goo inside and combined with pitta bread stuffed with feta salad. And a glass of cheap wine ;D.
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mmm, dimsum....
I like to yumcha. :)
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yum!
(http://www.lectio.ca/images/dimsum2.jpg)
:D
Where's this feast taking place?
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Where's this feast taking place?
HKSAR. Where I was born. But I live in Vancouver, Canada. :)
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Looks delicious B.
What's in the small bowl on the right? I thought at first that they might be chicken feet but I can't really place it when I take a better look.
I ate at a Thai place called O'gingers this past week. It was our first time there and I've have been meaning to post what was on the front cover of the menu. It's a list of various things they offer and The Mrs. and I had a good laugh over the first listing. Pic quality isn't that great but I think it can be made out:
(http://i186.photobucket.com/albums/x295/toledobass/0621072100.jpg)
:o ;D
Allan
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Looks delicious B.
What's in the small bowl on the right? I thought at first that they might be chicken feet but I can't really place it when I take a better look.
I ate at a Thai place called O'gingers this past week. It was our first time there and I've have been meaning to post what was on the front cover of the menu. It's a list of various things they offer and The Mrs. and I had a good laugh over the first listing. Pic quality isn't that great but I think it can be made out:
:o ;D
Allan
This is what happens to those that read liner notes! ;) :D
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Indian >:D
Tandoori vegetables (broccoli, cauliflowers, onions, peppers, paneer), baby eggplants with marsala and yogurt, spinach with chickpeas, 2 types of naan (plain and potato filled). Rasmalai for dessert.
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Looks delicious B.
What's in the small bowl on the right? I thought at first that they might be chicken feet but I can't really place it when I take a better look.
I ate at a Thai place called O'gingers this past week. It was our first time there and I've have been meaning to post what was on the front cover of the menu. It's a list of various things they offer and The Mrs. and I had a good laugh over the first listing. Pic quality isn't that great but I think it can be made out:
(http://i186.photobucket.com/albums/x295/toledobass/0621072100.jpg)
:o ;D
Allan
It's not chicken leg. It's pork :) It's gumsaquat in Cantonese. 8)
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I haven't had much of an appetite for a few days now. I ate a bowl of cereal and felt completely stuffed. And yesterday almost the same, I had a small plate of pasta and some cereal and felt stuffed and not hungry for the rest of the day.
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Looks delicious B.
What's in the small bowl on the right? I thought at first that they might be chicken feet but I can't really place it when I take a better look.
I ate at a Thai place called O'gingers this past week. It was our first time there and I've have been meaning to post what was on the front cover of the menu. It's a list of various things they offer and The Mrs. and I had a good laugh over the first listing. Pic quality isn't that great but I think it can be made out:
(http://i186.photobucket.com/albums/x295/toledobass/0621072100.jpg)
:o ;D
Allan - just curious, how are they prepared? ;) :D ;D Dave
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Indian >:D
Tandoori vegetables (broccoli, cauliflowers, onions, peppers, paneer), baby eggplants with marsala and yogurt, spinach with chickpeas, 2 types of naan (plain and potato filled). Rasmalai for dessert.
Mmmmmm
For lunch yesterday:
Papadam
Chana Saag
Basmati Rice
Naan Bread
Salad
and lots of Tamarind! :D
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Beefsteak in tomato chilli sauce stir-fried.
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Beefsteak in tomato chilli sauce stir-fried.
Add some Tabasco! ;)
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Strawberries and ice creams... again.... 0:)
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(http://www.pcbakery.com/PCB_medias/bannutDHM.jpg)
(Banana Walnut Muffin)
+
(http://oldstersview.wordpress.com/files/2006/08/cup-of-coffee.jpg)
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Jasmine Rice
Organic Almonds
:)
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Southern-style fried yellow squash & onions. 8)
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these taste great
(http://www.jimmydean.com/images/jd_product_sssandwiches.jpg)
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these taste great
(http://www.jimmydean.com/images/jd_product_sssandwiches.jpg)
Mmm... I grew up on those. Add a little mayonnaise — tasty!
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Hit Panera Bread for their:
Asiago Roast Beef
Oven-roasted beef, smoked cheddar, lettuce, tomatoes, red onions & creamy horseradish sauce, on our Asiago Cheese Demi.
and on the side:
Greek Salad
Romaine lettuce, vine-ripened tomatoes, feta cheese, peperoncini, red onions, Kalamata olives, pepper & our Greek dressing
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Hit Panera Bread for their:
(http://www.panerabread.com/menu/cafe/sandwiches.php)
Asiago Roast Beef
Oven-roasted beef, smoked cheddar, lettuce, tomatoes, red onions & creamy horseradish sauce, on our Asiago Cheese Demi.
and on the side:
Greek Salad
Romaine lettuce, vine-ripened tomatoes, feta cheese, peperoncini, red onions, Kalamata olives, pepper & our Greek dressing
Sounds delicious Bill! Nice way to kick off the weekend. :)
(minus the beef of course) ;)
I'm off in about 20 minutes to get some macrobiotic dinner with my girlfriend. :)
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Mmmmmm
For lunch yesterday:
Papadam
Chana Saag
Basmati Rice
Naan Bread
Salad-Ha! I know this one! Well, then again, maybe not.
and lots of Tamarind! :D
Sounds delicious Bill! Nice way to kick off the weekend. :)
(minus the beef of course) ;)
I'm off in about 20 minutes to get some macrobiotic dinner with my girlfriend. :)
George,
I wish I ate as healthy as you, but in the long run I would starve because I would have to "google" everything that you have on your menu just to figure out what I am going to be eating! :D
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George,
I wish I ate as healthy as you, but in the long run I would starve because I would have to "google" everything that you have on your menu just to figure out what I am going to be eating! :D
It wasn't an easy transition Bill, in fact there are many who eat healthier. I just try to do my best. Plus I feel better, that's actually my biggest motivator.
Luckily I have found a great many things that are good for me and I enjoy. :)
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Hit Panera Bread...
Their tomato mozzarella salad is the best thing ever.
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George,
I wish I ate as healthy as you, but in the long run I would starve because I would have to "google" everything that you have on your menu just to figure out what I am going to be eating! :D
Hey, you could teach me a thing or two, I've never heard of Panera Bread.
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Their tomato mozzarella salad is the best thing ever.
We saw that on the menu and my wife almost went for it.....we are pretty pathetic when it comes to trying new things at restaurants since we do not eat out too often. Will definitely give it a go next time around.
Hey, you could teach me a thing or two, I've never heard of Panera Bread.
Here you go brother. :)
http://www.panerabread.com/
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Oh, great, another chain! I hatehatehate the fact that all these chains have destroyed all the local restaurants in the US, wherever you go, the same chains, the same damn IHOPS and Denny's and Olive Gardens and Chilis and all that prefabricated crap. How much would I like to go to an Italian restaurant again, run by actual Italians cooking actual Italian food instead of one of these chains with their prepackaged crap warmed up by illegal immigrants.
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Spanish tapas tonight. :D Moroccan chicken pie, grilled quail on saffron rice + sangria and Spanish merlot. Yum.
We're also inundated here, with several Mexican (ugh, Tex-Mex actually *shudder*) restaurant chains that drown out the little places with the knock-you-flat homemade margaritas and fresh-baked tortillas. :( To get truly great Mexican food you almost have to get out to San Antonio or deep south Texas anymore.
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Oh, great, another chain! I hatehatehate the fact that all these chains have destroyed all the local restaurants in the US, wherever you go, the same chains, the same damn IHOPS and Denny's and Olive Gardens and Chilis and all that prefabricated crap. How much would I like to go to an Italian restaurant again, run by actual Italians cooking actual Italian food instead of one of these chains with their prepackaged crap warmed up by illegal immigrants.
Unfortunately, this is the best I can do in Lakeland, Florida. I'll start eating Italian food cooked by Italians as soon as I find myself bestowed with a surfeit of money and move back to Boston. Until then, I'm eating at Panera without remorse.
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Man, what are you doing *there*? I was in Florida a few weeks ago and found it pretty disappointing, flat, humid, and mostly crappy.
BTW, I discovered there is one of those Panera stores in the shopping mall just across the street from me. After these recommendations, maybe I will even swing by there and pick up one of those sandwiches. After all, I don't have much of other choices here either.
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Guys - boy, no problem finding 'good eats' in Florida - at least on my last trip to that state (posted EARLY IN THIS THREAD (http://www.good-music-guide.com/community/index.php/topic,88.20.html)); plus, visit my MIL in Delray Beach annually - always great places to eat! Hmmm - must setup another trip there - ;D
For me recently, just returned from a too short 'overnight' trip on the Blueridge Parkway in southern Virginia - evening meal included a nice crab-mushroom appetizer followed by a nicely prepared mountain trout (just can't resist that fish!) - of course with a couple of glasses of chardonnay from a local VA winery, Chateau Morrisette (http://www.good-music-guide.com/community/index.php/topic,88.20.html) just up the parkway, and near one of the most photographed sites on the road, Mabry Mill (below right) - :)
(http://www.thedogs.com/sohoadmin/program/modules/site_templates/pages/THEDOGS-main-splash/images/winery.jpg) (http://www.horizoncardsandprints.com/Image%20Gallery/scenic%20gallery/Mabry-Mill.jpg)
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Have you tried alligator?
That mill looks nice. Is it historic or fake?
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i think i'll have a bit of chinese sewer pond raised dreadfish w/a spoon of antibio fish paste. probably a chilled bottle of thunderbird or tj swann to compliment it.
dj
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Have you tried alligator?
Alligator has a weird texture but it is nice enough. A tad bland, really.
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Man, what are you doing *there*?
My family lives here.
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Have you tried alligator?
That mill looks nice. Is it historic or fake?
M - I've had alligator plenty of times, but usually in Lousiana - as they say, tastes like chicken! :D
Mabry Mill is a restoration - built originally around 1900 (short history HERE (http://www.virtualblueridge.com/parkway_tour/parks/176_2/index.asp) - the mill is still operational & National Park rangers give periodic histories; in addition, there are many other re-constructed buildings & farming implements used at the times - popular stop along that section of the Blueridge Pkway - :)
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was putting together a salad today and just want to say that watercrass must be the biggest joke in the supermarket. All those stems and no leaves at all, are they taking the piss? I know it's very healthy, but really, it took about 10 minutes to pick out the majority of stems and toss them in the rubbish (don't tell me that I'm supposed to eat them :-\ )
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No, Tony, don't eat the stems of the watercress, they'll give you much too much roughage. Maybe you should look for a different greengrocer! I buy mine at a local super market with a large produce section and their watercress comes in a nice big bunch with lovely green leaves. I'll go shop tomorrow and take a picture for you so you know what to look for! ;D
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Fast shopping trip! Went to google and found exactly what I buy:
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that looks lovely (if a little professional :) ). Wait till you see the pic of what I get :'( :'( :'(
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Having some time off, today I indulged myself for lunch at the Chachama Grill in Patchogue, NY, one of the best-rated restaurants on Long Island (27 Zagat points for food). I won't tell you what I paid for it, but believe me you could get quite a few tomato-mozzarella salads at Panera for the same money. (And yeah, I have one of those within walking distance too.) I started with a gazpacho flavored with basil and garnished with crabmeat. Then sautéed jumbo shrimp with basmati rice and julienned vegetables (the vegetables were the only weak element; they had been steamed but not well-seasoned). Finally a piece of warm chocolate cake with raspberry coulis and vanilla ice cream. :)
If I decide to eat dinner at all, I'll reheat some meatballs I made the other day with lamb and diced prunes, seasoned with allspice, garlic, parsley, and orange zest, and accompanied by couscous and a dab of plain yogurt.
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Finally a piece of warm chocolate cake with raspberry coulis and vanilla ice cream. :)
grrrrrr wish I could eat that now. I'm going to make buckwheat blinis with rice milk now. Rice milk is sweet--sweeter than soya--and that improves their natural taste (as it's just rice milk, buckwheat and an egg). On the downside it has a much higher sugar and carb rate so you pay for it. Right now there's not much I can put on them -- let them cool and wrap them in houmous which tastes pretty good (to me anyway). Otherwise make some chicken salad wraps for work tomorrow (which I'm not going to do as all the blinis will vanish within moments of coming off the frying pan).
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was putting together a salad today and just want to say that watercrass must be the biggest joke in the supermarket. All those stems and no leaves at all, are they taking the piss? I know it's very healthy, but really, it took about 10 minutes to pick out the majority of stems and toss them in the rubbish (don't tell me that I'm supposed to eat them :-\ )
If you can find them, try purslanes as an alternative to watercress. Much more distinctive flavor, edible delicious stems, plus it can be had as salad or you can cook them like spinach.
As a salad: just add diced tomatoes, sliced red onions, kirby cucumbers, sumac spice, pomegranate sour, olive oil and some lemon juice
As a meal: Cut the purslanes into little pieces, cook diced red onions in olive oil until they turn pink, add 1 tablespoon of tomato paste. Then add diced tomatoes to the mix along with the purslanes. The leaves will give out their water. When they do add 1 tablespoon of rice (or preferably bulgur wheat). Add a little bit of water and let it simmer for 15 minutes or so. When cooked (stems from the purslanes must be soft) serve with plain yogurt topped with red crushed pepper.
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Goji Berries
Whey Protein Shake
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Raw Vegan Almond Buttercup Ice Cream (http://oneluckyduck.com/index.asp?PageAction=VIEWPROD&ProdID=120)
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fish
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fish
Oh, D Minor, you must be more descriptive - this could mean 'fish sticks' or some superb seafood preparation at a great restuarant? ;) ;D
For me, last night, the simple Italian bistro down the road - Veal Piccata w/ a nice salad & pasta side + a couple of glasses of a cheap but good & fruity Soave; tonight, LOML made me some sauteed quail, just w/ some salad & veggies + Oregon Pinot Noir - all quite simple but tasty - :)
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fish
...and on your 1111st post? Is there some sort of cosmic significance here? Are you a Pisces?
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Well, I was not goin' to post again here tonight, but we've been getting in some great cherries from the local food markets lately - I grew up in Michigan and often ate cherries off the trees - one of my favorites, so really enjoying these after dinner! 8)
(http://www.greengiantfresh.com/images/BingCherries.jpg)
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I prefer these
Oh mon cheris!
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I prefer these
Oh mon cheris!
well this joke went to shits.... must have the runs
imagine a bowl of red skittles....
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well this joke went to shits.... must have the runs
imagine a bowl of red skittles....
Mozart - LOL ;D - if you eat too many, you may have to run to the bathroom for the very reason you describe! ;) :)
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Mozart - LOL ;D - if you eat too many, you may have to run to the bathroom for the very reason you describe! ;) :)
If I ate soo many that I had to run to the bathroom, I would have trouble getting there don't you think? I couldn't take such heartbreak leaving my cheris and my heart might just give up!
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If you can find them, try purslanes as an alternative to watercress. Much more distinctive flavor, edible delicious stems, plus it can be had as salad or you can cook them like spinach.
As a salad: just add diced tomatoes, sliced red onions, kirby cucumbers, sumac spice, pomegranate sour, olive oil and some lemon juice
As a meal: Cut the purslanes into little pieces, cook diced red onions in olive oil until they turn pink, add 1 tablespoon of tomato paste. Then add diced tomatoes to the mix along with the purslanes. The leaves will give out their water. When they do add 1 tablespoon of rice (or preferably bulgur wheat). Add a little bit of water and let it simmer for 15 minutes or so. When cooked (stems from the purslanes must be soft) serve with plain yogurt topped with red crushed pepper.
Thank you very much for this!
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O mensch and Iago should be pleased: I had beef last night, nothing but beef...German beef.
We ate at the Grumpy Old Ladies. That's our private name for a restaurant in Kirschheim (about a mile east of Deidesheim, the wine capital of the Pfalz). The restuarant is in an ancient stone building down a narrow side street. The weather allowed eating in the courtyard. The first time we ate there we couldn't make up our minds where to sit...and besides we wanted to check out all the rooms. The old ladies were obviously annoyed with us and were grumpy and surly most of the evening. We thought it was great fun. Each return visit they've become a little nicer and last night they were exceptionally nice to us. We were very disappointed...it just wasn't the same ;D
I started out with beef carpaccio. Really good with a wonderful vinagrette dressing. The cook is German but makes fabulous and authentic Italian dishes too. I still couldn't convince Mrs. Rock to take a bite. She won't eat raw beef.
Then I had a rare filet covered in chopped garlic. Very tasty with that distinctive German beef texture...chewier than an American steak but not tough at all.
We drank a bottle of the restaurant's own St. Laurent (they are part of a wine estate). It wasn't a great vintage for this grape. The wine was a too thin and the wood aging almost overwhelmed the fruit. Still, it wasn't bad and it went well with the meal.
Sarge
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O mensch and Iago should be pleased: I had beef last night, nothing but beef...German beef.
We ate at the Grumpy Old Ladies. That's our private name for a restaurant in Kirschheim (about a mile east of Deidesheim, the wine capital of the Pfalz). The restuarant is in an ancient stone building down a narrow side street. The weather allowed eating in the courtyard. The first time we ate there we couldn't make up our minds where to sit...and besides we wanted to check out all the rooms. The old ladies were obviously annoyed with us and were grumpy and surly most of the evening. We thought it was great fun. Each return visit they've become a little nicer and last night they were exceptionally nice to us. We were very disappointed...it just wasn't the same ;D
Sit at one table, order, then move to another table in another room. After your first course, move to yet another table. Repeat with variations until you've sat in every room at the restaurant. The GOL will just love you.
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Sit at one table, order, then move to another table in another room. After your first course, move to yet another table. Repeat with variations until you've sat in every room at the restaurant. The GOL will just love you.
;D :D ;D
That should guarantee the return of the GOL we've come to know and love.
Sarge
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;D :D ;D
That should guarantee the return of the GOL we've come to know and love.
Sarge
For some reason I keep imagining a Golem that runs a fine dining establishment.
Today I had broccoli and mushrooms with canned tuna and soy sauce. Total cost of meal: approx. $1.00.
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(http://www.checkout.ie/images/magazine/2003-03/mp-Wrigleys.jpg)
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IF you can't decide what to have for dinner there is the always helpful Betty Croker cards >:D
http://www.aperfectworld.org/betty_crocker.htm
(The cartoons by Linda Causey (http://www.aperfectworld.org/themes.htm) are very good with a very sharp sense of humour. They may be offensive to some, so proceed with caution $:))
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I discovered a dairy / gluten / yeast and sugar free dessert that fits into my current diet and has made me extremely happy :) It's called amazake, ingredients of water, brown rice, cultured rice and sea salt (all organic). It is extremely sweet for such a recipe and will make a great addition to buckwheat blinis and just about anywhere else that needs a touch of sweetness. The Japanese rule :)
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I discovered a dairy / gluten / yeast and sugar free dessert that fits into my current diet and has made me extremely happy :) It's called amazake, ingredients of water, brown rice, cultured rice and sea salt (all organic). It is extremely sweet for such a recipe and will make a great addition to buckwheat blinis and just about anywhere else that needs a touch of sweetness. The Japanese rule :)
fuck off nevermind. this CRAP uses the same fungus to ferment the rice that's in soy sauce: Aspergillus oryzae. I'm going to change my avatar now.
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I discovered a dairy / gluten / yeast and sugar free dessert that fits into my current diet and has made me extremely happy :)
Are you in some kind of religious sect?
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Last night, LOML & I celebrated our 37th wedding anniversary w/ just a 'snack' dinner at home (took her out to a wonderful restaurant a few nights ago w/ a colleague couple also celebrating a July anniversary, even a few years beyond ours!):
Snacks consisted of several different 'real' cheeses (we usually eat 2% low fat, yuck!) and smoked fishes, trout & salmon - different sauces for the fish & a variety of crackers/bread + a superb bottle of a French Champagne - really wonderful - this is our 'holiday' type dinner; usually we order caviar from the web, but not this time.
Tomorrow off to the NC mountains for a couple of nights - two restaurants lined up for dinners - plus, I made her a delightful card on the computer - BOY, is that enough! ;) ;D
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Hummus and pita bread.
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Well, a couple of posts ago, I was on my way to Blowing Rock in the NC mountains (near Boone), and just an hour & half from my home - a frequent trip for my wife & me - this time an extended anniversary celebration:
We just stayed a couple of nights but did have some excellent dinners - first night, we ate at the Best Cellar which is now part of the 'Inn at Ragged Gardens' a B&B in Blowing Rock - check out the MENU (http://www.ragged-gardens.com/blowing_rock_restaurant.html) - plenty of specials - in fact, I started w/ a 'Lump Blue Crab' appetizer which I shared w/ my wife's 'Seared Tuna' - both delicious; main course, was a 'Veal Chop' - infused w/ a Cajun sauce & then grilled - wonderful mashed new potatoes & asparagus - we had to skip dessert (the beginning breads were varied, freshly made, and too filling!) - :)
Second night, we ate at the Westglow Resort Spa (http://www.westglow.com/) - the restaurant there has changed its name to Rowland's - new ownership; this is a famous (and expensive) place to stay, and the food prepared caters to 'low calorie' dishes prepared just superbly - we both started w/ a salad (roasted pear, Rouquefort, walnuts, & fresh greens) - I had a 'fish' (can't remember the name!) which was firm like tuna but lighter in color - prepared to perfection and combined w/ a vegetable/mushroom combo (bok choy w/ some Japanese mushrooms) - just superb! For dessert, we had the 'Berry Mountain Crisp' & the 'Kahlua Bananas Foster' - these are prepared 'low calorie' w/ bascially NO FAT - they were delicious - the chef has a number of cookbooks - we love to eat at this place; each of our meals probably added up to 600 calories or less (the menu even includes the calorie counts for each dish, plus these can prepared in a 'standard' fashion or even 'cut down' more, if desired) - anxious to return! ;D
(http://www.westglow.com/images/home/home_61107a.jpg)
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Marble cake
(http://ilforno.typepad.com/il_forno/marblecake.gif)
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peach
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Snacks consisted of several different 'real' cheeses (we usually eat 2% low fat, yuck!) and smoked fishes, trout & salmon - different sauces for the fish & a variety of crackers/bread + a superb bottle of a French Champagne - really wonderful - this is our 'holiday' type dinner; usually we order caviar from the web, but not this time.
This sounds great Dave. My wife and I do a very similiar thing, usually on Xmas Eve, delicious! :)
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I'm eating red meat tonight - a lot of it. Anyone who gets in my way becomes part of the meal.
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peach
My favorite fruit of all. Hard to find a decent one though :-\
I had giant butter beans and rice.
For fruit/desert: half of a Sugar Baby (actually it is a small watermelon, I don't know why they suddenly started calling them SugarBabies)
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Spirulina
8)
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Spirulina
8)
You are eating spirulina?
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Last night we had one of my faves :)
Marias marvelous marmalade and mustard marinade lamp chops ;)
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Bocaburger with tomatoes, onions, mayo and mustard. Half a corn on the cob on the side.
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Last night we had one of my faves :)
Marias marvelous marmalade and mustard marinade lamp chops ;)
Love everything about the "bolded" ingredient. Maybe you could post her recipe.
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Last night: Organic Fresh ground Peanut Butter on whole Spelt Bread. For dessert, three dates. 8)
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Sardines that are probably a few years old and pita. Not bad, really.
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Well, on my own last night (wife out at a dinner meeting!) - so, quick & simple: Alaskan King Crab, just steamed & cooled + a spinach/mushroom salad w/ a little low-cal blue cheese dressing (my favorite!); OH, of course a light Chardonnay - tried the newest release of the Greg Norman (inexpensive & readily available in the grocery stores here) - not bad (probably would give it a mid-80s rating), but fine w/ the crab. :D
(http://shop.legalseafoods.com/images/images/KingCrabLegs.jpg) (http://www.carolinacooking.tv/images/wines/3125.jpg)
this looks good, actually.....
i haven't had much seafood since my parents hate it (except for fish, if it's heavily cooked). so.... i don't know what crab tastes like.
i love squid, though..... 0:)
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this looks good, actually.....
i haven't had much seafood since my parents hate it (except for fish, if it's heavily cooked). so.... i don't know what crab tastes like.
i love squid, though..... 0:)
Greg -LOL! ;D That post was from a few months ago, but seemed to 'peak' your interest - I love all sorts of crab - King Crab from the Alaska area is one of the biggest! Expensive but delicious!
Blue Crab (below, left) is a special treat in my area (mid-Atlantic states) - just all sorts of options from 'steamed & peppered', lumped as an appetizer (just had that in the mountains a few days ago), or cooked into some main course (need to visit Charleston or Savannah for some of the best preparations).
Stone Crab (below,right) - the orange/black claws, from the waters around FL - just had some in May! Several years ago, we were on the west coast of southern FL in Everglades City - took a boat tour that discussed the catching & harvesting of stone crabs - basically these 'critters' are caught, the claws pulled off, & the body tossed back into the sea (the claws regenerate!); these are expensive also & come in various sizes (the larger, the more $$) - Joe's Crab House in Miami is a great option!
Dungeness Crab (lower) - west coast crab popular in San Francisco down on the bay, but these are shipped to the east coast (and I've had them cooked live in east coast restaurants) - this crab can be big & there is tasty 'meat' in the body & the claws - a feast! One of my favorite lunches is in San Fran on the Bay (or across the Bay in Sausalito or Tiburon) is a half of a chilled Dungeness crab w/ a few glasses of Chardonnay, plus a nice fresh salad!
Well, those are the crabs that I usually eat - I'm sure many others exist, but give these a try! :D
(http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Blue_crab_on_market_in_Piraeus_-_Callinectes_sapidus_Rathbun_20020819-317.jpg/799px-Blue_crab_on_market_in_Piraeus_-_Callinectes_sapidus_Rathbun_20020819-317.jpg) (http://www.blueoceaninstitute.org/seafood/species/pictures/k-stonecrb.jpg)
(http://www.geocities.com/oscmarinetech/images/crab.JPG)
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(http://www1.istockphoto.com/file_thumbview_approve/2666924/2/istockphoto_2666924_prosciutto_and_melon.jpg)
prosciutto & melon
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Dried mango. Pretty gross, really.
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Just returned from a trip to Indianapolis - visit to our son - ate at a couple of seafood chains (small chains) that had surprising excellent food; unfortunately none are located in North Carolina (at least yet!):
Mitchell's Fish Market (http://www.cameronmitchell.com/) - started out w/ an assortment of oysters followed by a swordfish main course - all excellent; CLICK on the name for a link to see if there might be a location near you - would easily return! :)
Kona Grill - started out w/ some sushi shared w/ my wife (quite good!), and then had the halibut w/ bok choy & some great flavored mash potatoes - can't find a good link, but apparently a mid-west chain, also! :D
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Thinking about having toast. And tea.
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Greg -LOL! ;D That post was from a few months ago, but seemed to 'peak' your interest - I love all sorts of crab - King Crab from the Alaska area is one of the biggest! Expensive but delicious!
Blue Crab (below, left) is a special treat in my area (mid-Atlantic states) - just all sorts of options from 'steamed & peppered', lumped as an appetizer (just had that in the mountains a few days ago), or cooked into some main course (need to visit Charleston or Savannah for some of the best preparations).
Stone Crab (below,right) - the orange/black claws, from the waters around FL - just had some in May! Several years ago, we were on the west coast of southern FL in Everglades City - took a boat tour that discussed the catching & harvesting of stone crabs - basically these 'critters' are caught, the claws pulled off, & the body tossed back into the sea (the claws regenerate!); these are expensive also & come in various sizes (the larger, the more $$) - Joe's Crab House in Miami is a great option!
Dungeness Crab (lower) - west coast crab popular in San Francisco down on the bay, but these are shipped to the east coast (and I've had them cooked live in east coast restaurants) - this crab can be big & there is tasty 'meat' in the body & the claws - a feast! One of my favorite lunches is in San Fran on the Bay (or across the Bay in Sausalito or Tiburon) is a half of a chilled Dungeness crab w/ a few glasses of Chardonnay, plus a nice fresh salad!
Well, those are the crabs that I usually eat - I'm sure many others exist, but give these a try! :D
(http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Blue_crab_on_market_in_Piraeus_-_Callinectes_sapidus_Rathbun_20020819-317.jpg/799px-Blue_crab_on_market_in_Piraeus_-_Callinectes_sapidus_Rathbun_20020819-317.jpg) (http://www.blueoceaninstitute.org/seafood/species/pictures/k-stonecrb.jpg)
(http://www.geocities.com/oscmarinetech/images/crab.JPG)
that stuff looks yummy......
if I'm ever in Miami, I'll remember the Stone Crab 8)
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Whole Spelt Bread
Fresh Ground Roasted Almond Butter
2 dates
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Bratwurst mit Sauerkraut! :)
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I'm eating "mole de chile ancho".
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Well, just got back top Cleveland after some time in Bar Harbor, Maine. Most of the food there is overpriced and mediocre. IMO the best and most fun meals are at the lobster shacks. The bummer is that its a bad year for lobster, so those were a little more expensive than usual. Maine is one of Bogey's old stomping grounds and he provided me with some great places to check out. My favorite was the Trenton Lobster Pound, 15 minutes outside of Bar Harbor.
(http://i186.photobucket.com/albums/x295/toledobass/0718071830.jpg)
Here's are the lobster pots. It smells awsome while waiting for your food:
(http://i186.photobucket.com/albums/x295/toledobass/0718071830a.jpg)
Here's my order of delicious clams:
(http://i186.photobucket.com/albums/x295/toledobass/0718071832.jpg)
Hope everyone is having a good summer,
Allan
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(http://i186.photobucket.com/albums/x295/toledobass/0718071832.jpg)
What is that on the far right?
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iced tea w/lemon in the big cup. That's butter in the small and in the styrofoam in back is the liquid the clams were steamed in. When I was asked if I wanted butter I said yes and they poured it from a huge old-school enamel coffee pot that is filled with clarified butter.
Allan
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iced tea w/lemon in the big cup. That's butter in the small and in the styrofoam in back is the liquid the clams were steamed in. When I was asked if I wanted butter I said yes and they poured it from a huge old-school enamel coffee pot that is filled with clarified butter.
Allan
I thought so, but for some reason the cup seemed way bigger than it should have on first glance.
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Fresh Ground Roasted Almond Butter
past two weeks I've become addicted to almond butter. it's sooooooooo good, and unlike peanut butter it doesn't contain mould. been eating a lot of avocado houmous too. blinis and houmous, that's as sweet as it gets ::)
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past two weeks I've become addicted to almond butter. it's sooooooooo good, and unlike peanut butter it doesn't contain mould.
It's excellent! Especially raw almond butter, though in the states it's very expensive. :-\
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Re-heated roast left-overs :)
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Whey protein shake
Hot and Sour Soup
Brown Rice
Organic Dates
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Stone Crab (below,right) - the orange/black claws, from the waters around FL - just had some in May! Several years ago, we were on the west coast of southern FL in Everglades City - took a boat tour that discussed the catching & harvesting of stone crabs - basically these 'critters' are caught, the claws pulled off, & the body tossed back into the sea (the claws regenerate!); these are expensive also & come in various sizes (the larger, the more $$) - Joe's Crab House in Miami is a great option!
So we've been told! When we went there last week we were told that the waiting time was between 2.5 to 3 hrs :o and no they still don't take reservations.
So we went to this Tapas place down on Espanola Way. Great tasting tapas :P
Tonight.. an eggplant parmigiano hero and some pepperoncini to keep things hot >:D
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Spaghetti & Toast
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3, 3 Organic Bananas, ah-ha-ha-ha! 8)
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Paella, I ate before some gazpacho (perfect for this hot summer weather). ¡Viva España! ;D
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Whey protein shake
Hot and Sour Soup
Brown Rice
Organic Dates
SOUEN baby.......
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SOUEN baby.......
The line is usually too long. :-\
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Reduced Fat Jif Creamy Peanut Butter, Stoned Wheat Thins Crackers Original, Diet Coke. :P
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So we've been told! When we went there last week we were told that the waiting time was between 2.5 to 3 hrs :o and no they still don't take reservations.
Orbital - LOL ;D - have not been to Joe's Stone Crab place in many years, but my group had a long wait, slow service, but we did get some 'jumbo' stone crabs (worth the wait!) - :)
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I haven't had an orange in like 4 months...so now Im having like 28. Says these are from Australia what crap! At least they are the right shade of orange, just a little bitter.
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Orbital - LOL ;D - have not been to Joe's Stone Crab place in many years, but my group had a long wait, slow service, but we did get some 'jumbo' stone crabs (worth the wait!) - :)
Perhaps what we should have done is just order for take out and sit down at the beach to eat :-\
We are driving up to Maine tomorrow evening for the weekend. My wife will surely get her seafood fix somewhere there easily :D
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Organic Spelt Flakes
Edensoy Original Milk
2 Tblsp Flax Seed Oil
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Chateaubriand Omaha Steak with fresh, grilled mushrooms and corn on the cob. Listening to Haydn's op.64 (QM) and loving it!
It's my fiancee's brithday.
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It's my fiancee's brithday.
D Minor says: HAPPY BIRTHDAY!
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D Minor says: HAPPY BIRTHDAY!
Thanks, D. Best to you and yours as well!
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It's my fiancee's brithday.
Fiancee?
Have I missed something? :o
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Tuna on toast
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Steak fajitas with grilled onions and peppers....and some sliced tomatoes and avocados.
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Fiancee?
Have I missed something? :o
We've been engaged for well over 5 years. We just don't have the money to get married yet.
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We've been engaged for well over 5 years. We just don't have the money to get married yet.
Oh, I see. Sorry to hear that, Andy!
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Oh, I see. Sorry to hear that, Andy!
Thanks, George. It's tough to be unmarried and Roman Catholic, as you might have guessed already. Our local parish is luckily very understanding. Being poor tends to limit alot of things, right?
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Thanks, George. It's tough to be unmarried and Roman Catholic, as you might have guessed already. Our local parish is luckily very understanding. Being poor tends to limit alot of things, right?
A lot of unimportant things IMO. You have love. You are a rich man. :D
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A lot of unimportant things IMO. You have love. You are a rich man. :D
Post of the day.
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Post of the day.
0:)
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Two of these beauties....
(http://uchiblogo.uchicago.edu/archives/ChicagoHotDog2.jpg)
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I don't think the poppy seeds on the bun are such a great idea. I tried a hot dog like that in Chicago. The slightly sweet bun and the other ingedients don't mix well (for me). The pickle wedge looks good though. I love pickles. Can I have it?
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I don't think the poppy seeds on the bun are such a great idea. I tried a hot dog like that in Chicago. The slightly sweet bun and the other ingedients don't mix well (for me). The pickle wedge looks good though. I love pickles. Can I have it?
Absolutely. And this photo does not show the full effort. There is also a slice of cucumber in there and also the entire thing is sprinkled with celery salt. Without this last igredient, the mix does not work to well. Did yours have the celery salt?
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I don't remember. Maybe not. It was hard to eat, there was so much stuff on there. My main "problem" with hot dogs is that they usually come in a very soft bun which gets even more softened up by the juicy stuff, so it starts coming apart while you eat it and directly lands on my T-shirt. Stuff ends up on my shirt even when I hold it far away from me and bend over it. That must be some kind of physical law. Why is it so hard anyway to find really good bread here? No real black bread, even the white bread is usually like a sponge, the alleged "French bread" is not crispy enough on the outside (as it should when it is supposed to be "French bread"). I like the San Francisco style sour dough bread, though.
Cucumber is a good idea, too. Thanks for the pickle.
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Man, I love hotdogs, but the burps they cause afterwards are almost reason enough for me to never eat them. :(
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I don't remember. Maybe not. It was hard to eat, there was so much stuff on there. My main "problem" with hot dogs is that they usually come in a very soft bun which gets even more softened up by the juicy stuff, so it starts coming apart while you eat it and directly lands on my T-shirt. Stuff ends up on my shirt even when I hold it far away from me and bend over it. That must be some kind of physical law. Why is it so hard anyway to find really good bread here? No real black bread, even the white bread is usually like a sponge, the alleged "French bread" is not crispy enough on the outside (as it should when it is supposed to be "French bread"). I like the San Francisco style sour dough bread, though.
Cucumber is a good idea, too. Thanks for the pickle.
Well, when eating these I decrease the chances of mustard on the shirt by making sure each is gone in 3-4 bites. Not the most attractive "mind-movie" here, but there you have it. And like Bogey said,“A hot dog at the ball park is better than steak at the Ritz.”
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Why is it so hard anyway to find really good bread here? No real black bread, even the white bread is usually like a sponge, the alleged "French bread" is not crispy enough on the outside (as it should when it is supposed to be "French bread").
Cucumber is a good idea, too. Thanks for the pickle.
This drives me nuts. It seems just as this country was learning what good bread is supposed to be was exactly the same time some jack-ass named Atkins showed up.
Allan
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This drives me nuts. It seems just as this country was learning what good bread is supposed to be was exactly the same time some jack-ass named Atkins showed up.
Allan
LOL!
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This drives me nuts. It seems just as this country was learning what good bread is supposed to be was exactly the same time some jack-ass named Atkins showed up.
Allan
Didn't he die as a result of his own diet?
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Didn't he die as a result of his own diet?
Yup. ;D
Q
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Yup. ;D
Q
I bet he made a great corpse. >:D
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I bet he made a great corpse. >:D
Yes, quite the exquisite corpse. In the afterlife he became a being of pure cholesterol. 0:)
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I bet he made a great corpse. >:D
I belive you just crossed a line there George....not sure which one, but line nonetheless. :)
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I belive you just crossed a line there George....not sure which one, but line nonetheless. :)
I think it's the line that separates The Simpsons and Family Guy.
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abalone
(http://www.haochi123.com/S_Caipu/Pic/Pic5454.jpg)
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This drives me nuts. It seems just as this country was learning what good bread is supposed to be was exactly the same time some jack-ass named Atkins showed up.
Atkins is the guy with the low-carb stuff, right? But I don't see what eating less bread has to do with the quality of the bread as such, and why basically all bread here is just spongy, cardboardy.
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Is that what you are lusting for, M forever? I get it from an internet German deli! :P
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I haven't tried buying from them - yet, - but it sure looks tempting, especially the Bretzen!
http://www.hofers.com/breads.htm
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I am longing for *any* kind of good bread, white, grey, black, Italian, German, French, whatever, as long as it's real bread, freshly baked and with good substance, not the spongy chewy stuff you get everywhere here. Ordering from an online source doesn't seem to make so much sense since then it definitely won't be fresh, however well packaged.
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They freeze the freshly baked bread, pack it in a cooler-style box with freezer packs and mail via UPS. By the time I thaw it out, it tastes and feels like freshly baked!
Hey, anything is better than the Kleenex-textured stuff sold here as 'bread' ! ;)
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Dark chocolate with orange slices in it, bought today in Switzerland. An entire bar..alone >:D
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Just returned from an overnight at the Fearrington Country Inn (http://www.fearrington.com/house/) (about 1 1/2 hrs from home between Chapel Hill & Pittsboro) - had a great package (deluxe room, afternoon tea, dinner, & breakfast); menu from last night HERE (http://www.fearrington.com/house/samplemenu.asp) - started out w/ the chilled lobster (half a tail & claw) - superb; snapper as the main course; and the cheese plate for 'dessert' - accompanied by several glasses of Grgich Sauvignon blanc - always a wonderful experience! :D
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I am longing for *any* kind of good bread, white, grey, black, Italian, German, French, whatever, as long as it's real bread, freshly baked and with good substance, not the spongy chewy stuff you get everywhere here. Ordering from an online source doesn't seem to make so much sense since then it definitely won't be fresh, however well packaged.
You should try Finnish rye bread, it's healthy. :)
(http://www.vaasan.com/public/fi/06_uutiset/01_arkisto/ruispalat_lasi.jpg)
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Looks great and tempting, Siedler! Now how are you going to ship a box of it to Eastern Washington? ???
8) :-*
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Apple
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Sure, apple is good food, but what variety of apple are you eating? Wenatchee claims in it's logo "The Apple Capital of the World". I still prefer my Gala in spite of the new and fancy varieties coming on the market. ;D
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Forgot a picture of my favorite apple! Our local grower Grady Auvil imported the first stock from New Zealand introducing this variety to the USA. I used to drive to his packing shed and buy a 30 pound box of Gala culls for $5.00!
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Had some leftovers in the fridge so picked up a carrot and some bean sprouts and made some bibimbap.
(http://i186.photobucket.com/albums/x295/toledobass/0814071931.jpg)
Kinda funny with the leftover grilled corn in there but It came out tasting great.
Allan
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Forgot a picture of my favorite apple! Our local grower Grady Auvil imported the first stock from New Zealand introducing this variety to the USA. I used to drive to his packing shed and buy a 30 pound box of Gala culls for $5.00!
Fuji is my favorite, but Galas are delicious too.
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(http://www.worldwidechocolate.com/sitebuilder/images/LINDT__170_mint-128x287.jpg)
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Fish with balsamic vineagar and steamed spinach
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Last night - out to a local Oriental place & had sushi (sans mouse for those who remember - ;D) - excellent!
Tonight, some wonderful sauteed crab meat (great Costco purchase - Phillips from Baltimore) - boy I could eat this stuff often! :)
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(http://shopping.beloblog.com/archives/xNF_StarbucksBars)
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Last night, friends treated the wife and me to shish kebab at an Iranian restaurant. It was pretty good. But next time I have to avoid ordering dough, yogurt soda, to drink... :P
Being adventurous sometimes exacts a toll. ;D
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(http://shopping.beloblog.com/archives/xNF_StarbucksBars)
that looks freakin good.
sun chips. ;D
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that looks freakin good.
sun chips. ;D
Expensive and only four in a box, but very good! :)
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Last night, friends treated the wife and me to shish kebab at an Iranian restaurant. It was pretty good. But next time I have to avoid ordering dough, yogurt soda, to drink... :P
Being adventurous sometimes exacts a toll. ;D
I don't know about the soda part, but yogurt and a little bit of water in the blender (with some added salt) makes a delicious refreshing drink, that goes particularly well with kebab (or so I remember :-\ )
for me:
salad for lunch and another salad for dinner.
Late night snack: caramel popcorns (I don't like it that much, but it was either this or nothing, could not be bothered to walk down to the deli)
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(http://static.flickr.com/67/172586046_0c07b2b5d2_o.jpg)
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I rose late today, and didn't think about eating 'til 3 PM. Its now almost 4, and I just finished breakfast.
Last night, I cooked up a can of pork and beans and three hot dogs, and had two of them with bread and Velveeta and 2/3 of the pork and beans for dinner.
So, today, I cut up the last hot dog, heated that up with the pork and beans, half a small onion, and a little bbq sauce, and cooked up a quarter cup of white rice, added some red pepper (one of those little packets you get from a Dominos pizza delivery), and mixed that with the pork, beans, and hot dog mixture. Then I had a toasted English muffin, buttered before the toasting, four slices of center cut bacon microwaved for 2 minutes, and two eggs sunnyside up, and ate it all with a cup of coffee, sweetened with saccharine.
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Baked salmon with avocado salad .
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Made some kick ass breakfast sausage tonight:
(http://i186.photobucket.com/albums/x295/toledobass/0821072141.jpg)
Yummy:
(http://i186.photobucket.com/albums/x295/toledobass/0821072244.jpg)
Allan
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Allan - that's not a sausage, it's a patty!
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Mediterranean eggplant salad with whole wheat toasts and white cheese.
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The same thing I eat every morning: fruit and coffee.
Well, I don't eat the coffee.
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Allan - that's not a sausage, it's a patty!
Yes...an uncased suasage!!!! ;D
I like breakfast sausages better in patties rather than links. It's also my first time trying out making sausage so I wanted to be sure that 1) I could process it and 2)the actual taste difference between my own and something store bought turned out to be something significant before I went spending some dough on a sausage stuffer!!!!!!
I'll try some of the German sausages before too long. The bummer is that although they will probably turn out nicely, I don't have a good taste reference to compare. :(
Anyone who enjoys time in the kitchen should try making there own sausages. It's very satisfying work and the results are tasty. My breakfasts have been just a little more enjoyable not only because of the flavor but also because I know exactly who made that sausage.
Allan
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Just returned from a 6-day vacation to Quebec - 3 nights in La Malbaie & another 3 nights in Quebec City (posted a short list of activities & hotels w/ pics in the 'vacation thread') - La Malbaie is in the Charlevoix area on the St. Lawrence River, just a great place for fresh produce, cheese, animals of all kinds (e.g. had an emu appetizer one night & veal medallions another); of course near Quebec City is the Ile d'Orleans, an island delight, esp. for fruits & veggies, and of course in August, all in full production! :P
Our third visit to this Canadian Province and second to Quebec City - the eating is fabulous and the atmosphere quite European - French speaking (which my wife gave a good try - I do a little Spanish); but some dining highlights:
- Charlevoix cheese - cow & goat - these were just superb & varied; goat varieties quite mild (and good to my taste)!
- Veal medallions - tender & tasteful - I'm a NUT for veal & this was some of the best that I've eaten!
- Mussels w/ frittes - a favorite that we sampled several times; the frittes are like those in Belgium & France - thin, crisp, and tasty - just superb!
- Salmon - smoked, steamed, etc. - all good! Of course, plenty of other seafood, smoked or otherwise - YES!
- Wild game - one night dined at the Aux Anciens Canadiens restaurant - we both had the 'Trio of filets' which that night included stag, bison, & caribou (liked the latter the best!) - medium rare & wonderful; had a couple of glasses of California Syrah - great combo!
- Smoked meat sandwiches w/ frittes! Enjoyed this years ago - the 'corn beef' version of Quebec - on French style bread & just tasty, esp. w/ a beer cool from the tap! My two lunches in the 'lower old town' were mussels & the smoked meat - really hard to BEAT!
- Le Continental restaurant (our last night, unfortunately!) - started out w/ a wonderful salad (w/ local blue cheese - hmmm!); I had snow crabs from Gaspe, de-shelled w/ a delicate hollandaise sauce (there is a difference I must say after eating snow crabs for decades); wife had veal sweetbreads (something she cannot resist on a menu - a 'solid organ' fan!) - just a wonderful ending to our trip!
- Deserts - can't even list them - all excellent + just great coffees!
Again, if you want a trip that is like goin' to Europe but closer if you live in the USA at least, give Quebec a try - you'll not regret the experience - the eating is just fabulous - ;D 8)
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Dave, it's great to see you had such a nice time there!
Eating out is a Quebec(*) specialty, often bordering on the religious experience 0:)
My first experience with veal sweetbreads was precisely at the Continental 30 years ago. What a delicacy! But I've never had emu before :o. I would imagine it's like ostrich, dark red and very lean ? For smoked meat, though, you have to come to Montreal - THE place for smoked meat 8)
Charlevoix cheeses have become the most renowned dairy produce in Canada. La Sauvagine and dozens of others have acquired quite a reputation.
(*) Quebec meant as the territory, not the city - like NYC and NY State.
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Did you get to try or see poutine on a menu anywhere? That stuff sounds awsome.
Allan
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wife had veal sweetbreads (something she cannot resist on a menu - a 'solid organ' fan!) - just a wonderful ending to our trip!
Awsome, next time you go to San Francisco look up a restaurant called Incanto. The chef there offers various offal dishes of all sorts amongst other offerings that are rustic Italian inspired.
Allan
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Tomorrow I'm going to the benedictine abbey of Saint-Benoit. Beside the obvious spiritual activities, the good monks know that the good life starts on this earth. These are some of the things I'll be checking out after Mass and Nones:
Cheese (http://www.st-benoit-du-lac.com/fromages/fromagerie.html)
(http://www.st-benoit-du-lac.com/fromages/fromagesgroupe.jpg)
Cider (http://www.st-benoit-du-lac.com/cidres/cidre1.html)
(http://www.st-benoit-du-lac.com/cidres/cidre1.jpg)
Apples (http://www.st-benoit-du-lac.com/vergers/cueillette2007/pommes3.jpg)
Maple produce (http://www.st-benoit-du-lac.com/erable/cabaneasucre.jpg)
Of course they have large orchards and maple tree woods.
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Did you get to try or see poutine on a menu anywhere? That stuff sounds awsome.=
Hello Allan - YES, Poutine was mentioned a number of times, esp. on the 2-hr 'City Tour' that we took - and even a great place was mentioned for the dish - check HERE (http://en.wikipedia.org/wiki/Poutine) for a description - did not sound that great to us, but our guide was quite enthusiastic - can't remember the place he recommended - Dave :D
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What I find most remarkable with Poutine is the fact that someone can be named by it !
(http://upload.wikimedia.org/wikipedia/fr/thumb/8/81/Vladimir_Putin.jpg/240px-Vladimir_Putin.jpg)
This is a mega calorie, hyper-cholesterolistic dish. The secret lies in the cheese curds. I think it's exclusive. Never seen it elsewhere. A couple of times a year is ok, because it's really tasty. But never get addicted to the stuff :o
Thanks for the link, Dave, I had no idea poutine was on Wikipedia! The Manchester NH connection (one of the images) is explained by the fact that half of its people are descendants from Quebecois immigrants.
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Dave, it's great to see you had such a nice time there!
Eating out is a Quebec(*) specialty, often bordering on the religious experience 0:)
My first experience with veal sweetbreads was precisely at the Continental 30 years ago. What a delicacy! But I've never had emu before :o. I would imagine it's like ostrich, dark red and very lean ? For smoked meat, though, you have to come to Montreal - THE place for smoked meat 8)
Charlevoix cheeses have become the most renowned dairy produce in Canada. La Sauvagine and dozens of others have acquired quite a reputation.
André - believe the 'religious experience' - so many restaurants to pick & such variety! ;D
Great that you had 'veal sweetbreads' @ the same restaurant - my wife cannot resist this selection - gave them a taste myself - superb! I've gotten away from 'solid organs' myself but these were outstanding! Maybe I'll return to my previous eating pleasures? ;) :)
Concerning the Emu, my second try - a very lean meat - I've eaten ostrich many times, so the appearance, texture, and taste is similar - love these 'red bird' meats w/ Pinot Noir - my special combo! ;)
Finally, those Charlevoix cheeses were just outstanding - great to have them in their place of origin - in fact, the entire area, plus the Isle of Orleans, were just a wonderful experience - hope that others will appreciate these posts & decide on a visit - not to be MISSED!
Dave
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Just returned from a 6-day vacation to Quebec - 3 nights in La Malbaie & another 3 nights in Quebec City (posted a short list of activities & hotels w/ pics in the 'vacation thread') - La Malbaie is in the Charlevoix area on the St. Lawrence River, just a great place for fresh produce, cheese, animals of all kinds (e.g. had an emu appetizer one night & veal medallions another); of course near Quebec City is the Ile d'Orleans, an island delight, esp. for fruits & veggies, and of course in August, all in full production! :P
Our third visit to this Canadian Province and second to Quebec City - the eating is fabulous and the atmosphere quite European - French speaking (which my wife gave a good try - I do a little Spanish); but some dining highlights:
- Charlevoix cheese - cow & goat - these were just superb & varied; goat varieties quite mild (and good to my taste)!
- Veal medallions - tender & tasteful - I'm a NUT for veal & this was some of the best that I've eaten!
- Mussels w/ frittes - a favorite that we sampled several times; the frittes are like those in Belgium & France - thin, crisp, and tasty - just superb!
- Salmon - smoked, steamed, etc. - all good! Of course, plenty of other seafood, smoked or otherwise - YES!
- Wild game - one night dined at the Aux Anciens Canadiens restaurant - we both had the 'Trio of filets' which that night included stag, bison, & caribou (liked the latter the best!) - medium rare & wonderful; had a couple of glasses of California Syrah - great combo!
- Smoked meat sandwiches w/ frittes! Enjoyed this years ago - the 'corn beef' version of Quebec - on French style bread & just tasty, esp. w/ a beer cool from the tap! My two lunches in the 'lower old town' were mussels & the smoked meat - really hard to BEAT!
- Le Continental restaurant (our last night, unfortunately!) - started out w/ a wonderful salad (w/ local blue cheese - hmmm!); I had snow crabs from Gaspe, de-shelled w/ a delicate hollandaise sauce (there is a difference I must say after eating snow crabs for decades); wife had veal sweetbreads (something she cannot resist on a menu - a 'solid organ' fan!) - just a wonderful ending to our trip!
- Deserts - can't even list them - all excellent + just great coffees!
Again, if you want a trip that is like goin' to Europe but closer if you live in the USA at least, give Quebec a try - you'll not regret the experience - the eating is just fabulous - ;D 8)
SonicMan, just wanted to say that I love reading your foodie posts. And that's really saying something, since I'm a vegetarian with absolutely no desire to partake of fish or flesh :D.
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SonicMan, just wanted to say that I love reading your foodie posts. And that's really saying something, since I'm a vegetarian with absolutely no desire to partake of fish or flesh :D.
Novitiate - LOL :D - but I do like veggies - and I must say that the Charlevoix area of Quebec is a vegetable haven - road side stands, farmer's markets, etc., so you would find PLENTY to eat there, also - :)
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(http://www.dosometalking.com/images/banana.gif)
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tai food, to celebrate the...payday!
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Peach yogurt.
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Parmesian Pear Endive Salad
Foccacia with sun dried tomato spread
Whole Wheat Fettuccine Alfredo
8)
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Leftover tempura
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Home made Pizza...
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Home made Pizza...
Dude....that is one awful post. A pizza post, especially one about a pie you've made yourself, needs more detail than that.
Allan
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Caesar salad
5 Slices of Brick Oven Pizza with fresh Garlic, Basil, extra Mozzarella and onion.
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Caesar salad
5 Slices of Brick Oven Pizza with fresh Garlic, Basil, extra Mozzarella and onion.
Nice job George. ;D
Allan
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Dang George, I'm jealous! ;D
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This morning: egg with pancetta. Multi-grain bread and home made crabapple jelly (I made it last week. Mmmmm 0:))
Yesterday, Chicago-style deep dish pizza at Uno's. Mine was the four cheese topped with anchovies.
(http://www.unos.com/images/menus/bannerpizza3.jpg)
But the best part of the meal was sharing it with one of our most esteemed members and long time moderator, Gurn Blanston. :D
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This morning: egg with pancetta. Multi-grain bread and home made crabapple jelly (I made it last week. Mmmmm 0:))
Yesterday, Chicago-style deep dish pizza at Uno's. Mine was the four cheese topped with anchovies.
(http://www.unos.com/images/menus/bannerpizza3.jpg)
But the best part of the meal was sharing it with one of our most esteemed members and long time moderator, Gurn Blanston. :D
Someone is eating good.
Allan
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Dang George, I'm jealous! ;D
Well I had to splurge, it was my birthday. 8)
(see purchases thread ;D)
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Dude....that is one awful post. A pizza post, especially one about a pie you've made yourself, needs more detail than that.
Allan
I used sliced whole wheat bread. Put some mozzarella cheese and tomatoes on them , about 10 minutes in the oven. They taste great.
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I used sliced whole wheat bread. Put some mozzarella cheese and tomatoes on them , about 10 minutes in the oven. They taste great.
Sorry bud, that's not pizza.
Allan
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Sorry bud, that's not pizza.
Allan
It tastes even better.
Anyways today I had Chinese food. Chicken in Garlic sauce with veggies and rice.
Was very good.
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I used sliced whole wheat bread. Put some mozzarella cheese and tomatoes on them , about 10 minutes in the oven. They taste great.
You need olives dude, that would complete it. :)
Actually I would go with olives, mushrooms, tomatoes, asiago cheese maybe and oh the heck with it bell peppers. ;D That still wouldn't be pizza, but it would be yummy in my tummy. :)
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OK, had some friends over for dinner and drinks tonight. Here's half of it since I didn't take pics of everything:
Bay scallop seviche and some salsa:
(http://i186.photobucket.com/albums/x295/toledobass/0903071717.jpg)
Then some pizza with smoked mozz, slow roasted tomatos and basil:
(http://i186.photobucket.com/albums/x295/toledobass/0903071844.jpg)
then we had some burgers with tarragon butter and after a nice walk around the block with the dogs we finished off the evening with some home made vanilla ice cream.
I love afternoons/evenings like this,
Allan
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Wow Allan!!! :o
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'Sup,
Roasted a chicken tonight. It was a pasture raised bird and I haven't really cooked with these at all. The skin didn't really turn out how I wanted. A little pale and not quite as crispy as I wanted. Oh well, it still tasted great.
(http://i186.photobucket.com/albums/x295/toledobass/0909071827.jpg)
On the plate with a beet salad and some corn.
(http://i186.photobucket.com/albums/x295/toledobass/0909071844.jpg)
Allan
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Square plates for square meals, eh? :P
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Square plates for square meals, eh? :P
No grains though. The other plates in the house are my housemates. They get used for the quick daily meals but, they're not that pleasing to eat from nor do they do anything for the food:
(http://i186.photobucket.com/albums/x295/toledobass/0909071954.jpg)
Allan
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We have beautiful square plates for the fancier meals. It allows the various items on it to appear in their individuality instead of bunching up toward the center.
Tonight: roast of filet mignon, sautéed mushrooms, mashed potatoes, mushroom and sage gravy and steamed broccoli.
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Angel hair thin Spaghetti with stuffed red peppers and natural tomato sauce.
A dash of olive oil and some black pepper.
It was very delicious.
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Allan - roasted chicken is a fav here (or roasted 'game hens'!) - ;D
Last night, our little Italian bistro w/ my favorite dish - Veal Piccata w/ a little pasta side dish (wonderful fresh tomato sauce) + a few glasses of Soave - :)
Tonight eating @ home - some sauteed scallops (olive oil, garlic, sherry, and other flavorings!) w/ some simple green beans w/ sliced almonds + a few glasses of Rosenblum Viognier - Kathy's Cuvee, '05 vintage - delicious combination - decided to include my CD of the day, i.e. the Haydn Horn Works that I've posted to the listening thread! :D
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The WORST Chana Saag I have ever tasted.
Not to mention it took them almost an hour and 45 minutes to get it to me. >:(
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..decided to include my CD of the day, i.e. the Haydn Horn Works that I've posted to the listening thread! :D
Nice touch! And it all sounds mighty delicious, Dave. :)
Q
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The WORST Chana Saag I have ever tasted.
Not to mention it took them almost an hour and 45 minutes to get it to me. >:(
The food or the stomach ache? Just kidding! ;D
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:P
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Allan - roasted chicken is a fav here (or roasted 'game hens'!) - ;D
Last night, our little Italian bistro w/ my favorite dish - Veal Piccata w/ a little pasta side dish (wonderful fresh tomato sauce) + a few glasses of Soave - :)
Tonight eating @ home - some sauteed scallops (olive oil, garlic, sherry, and other flavorings!) w/ some simple green beans w/ sliced almonds + a few glasses of Rosenblum Viognier - Kathy's Cuvee, '05 vintage - delicious combination - decided to include my CD of the day, i.e. the Haydn Horn Works that I've posted to the listening thread! :D
Damn man....that looks great. All of it.
Peace,
Allan
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I see a lot of use of olive oil in your cooking and can't help but spoil your fun only a wee bit. I assume none of you have read the investigative report in The New Yorker about Italian olive oil and it's control by the Mafia. The New Yorker is not a scandal sheet, you know that, so I changed my olive oil purchase from Italian to Greek and also Spanish.
In Italy the Mafia controlled producers buy cheap peanut oil from South America and Africa, have it shipped in tankers to Italy where it gets mixed with the local oil. There is only one brand relatively pure because it is supposedly checked by the Italian Government for purity, which doesn't really make me feel save either. I can't recall exactly the name of that one, Calavita or something like that.
Spanish olive oil definitely has a different flavour and the Greek even more. For general cooking I now us the Spanish and for special dishes the Greek. For salads I discovered roasted walnut oil from my neighbouring State, Oregon. Delicious!!
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I have a connection with greek friends and usually do the groceries at a greek outlet here. Not surprisingly I always use greek olive oil (once a year I get a bottle straight from my friends' orchard).
Lately I've discovered a portuguese brand at a corner portuguese bakery. Extremely pungent and flavourful. And that cheese they have! :o
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André, you are very lucky to have the kind of stores as the Greek and Portuguese you mentioned; I miss them here, where the Hispanic population is in the majority. A brave Ukrainian tried it with all kinds of goodies from Europe but he had to give up after less than a year.
BTW.: If you are tempted to try exotic cooking oils, be careful with the White Truffle flavoured oil. It smells like dirty socks when used cold, as in salads; only the heating process eliminates the stink! ::)
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Hmmm,
I use a lot if olive oil for cooking. I never thought the oils that I used for cooking had all that much flavor so I never used them for salads etc. I've got some nicer oils for "raw" use. Maybe that lack of flavor is because I've been using peanut oil all along. Oh well. The thing I hate about trying expensive oils that are supposed to be excellent flavor is that no one buys them so when I get around to buying and trying, they've been on the store shelf long enough to go rancid. This even happens to many olive or "olive" oils.
Allan
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In Italy the Mafia controlled producers buy cheap peanut oil from South America and Africa, have it shipped in tankers to Italy where it gets mixed with the local oil. There is only one brand relatively pure because it is supposedly checked by the Italian Government for purity, which doesn't really make me feel save either. I can't recall exactly the name of that one, Calavita or something like that.
Not Colavita is it? A mass produced supermarket brand ?
I generally go for Greek or Turkish brands. Both excellent generally (with my personal preference going to some certain Greek labels). We sell here some unprocessed olive oils that can't be beat for dipping some bread. Very expensive though, about $40 for 300ml.
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Hungry Man :) pot roast, was pretty damn good. they even had a brownie that you microwave and it is fershly baked. genius!
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I don't know about the places you live in, but here an olive oil tasting counter at the store is very common. They have 3-5 bottles opened and some good fresh-from-the-day-before white bread for dipping. The bread is important: if it's fresh from the day and not of the crusty kind (baguette style for example) the oil's taste will not be experienced at its fullest. And of course, no whole grain bread should be used: it gives the oil a bitter taste (they are best served with butter).
There is range of tastes, colours and textures in olive oil as great as that of green teas. Nutty, bitter, oily, spicy, light and almost flavourless, thick and sirupy, golden, greenish, golden green, greenish gold...
I bought an expensive brand as a present for my olive oil freak american sister-in-law: "First cold pressing with Arabica coffee beans from Guatemala and Arbequina olives from Catalonia (*). Use suggestions: raw with tuna, salmon, sea food, avocado, salads, endive with nuts and for desserts in general. As topping on ice cream :o. Made with extra virgin olive oil and extra virgin coffee oil".
As you can see, the best oils are normally savoured raw. "First cold pressing extra virgin oil" will add nothing to your cooking, only to your grocery bill ;)
(*)Not to be confused with Spain, oy!
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It's Cabbage Roll time again,bought the biggest cabbage ever!made 3 casserole dishes full.Serve with Russian beet and potato salad.
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Yum!
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Right now, some of Mamochka's fresh-baked apply turnovers!
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Yum!
You know it Karl!
I wish my mother in law would cook for me(Greek)!
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I'm going to serve the cabbage rolls on family dinner night,that's Thursday round 8:00,tonight,poppyseed chicken,tadziki,Greek salad,cheese and chive rice bread.
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WOOOOOT!!!! Muriel in da house!!!!
Great to see you,
Allan
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WOOOOOT!!!! Muriel in da house!!!!
Great to see you,
Allan
Right back to you Allan,way to eat.I don't suppose you have a nice celtic or bluegrass version of To be a Pilgrim in your collection ,someone had to record this hymn somewhere ,sometime?On the old Folkways albums maybe?
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IAs topping on ice cream
One of Mario Batali's restaurant's in NYC (Otto) features olive oil ice cream for a choice of desert, and it is quite delicious
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WOOOOOT!!!! Muriel in da house!!!!
Muriel & Allan - good evening & nice to see Lady C. back in action! ;D
Tonight, eating in again & great surprise - another great dinner from the LOML (she recently had a shopping spree @ Whole Foods - George's place!):
Duck breast sauteed w/ fresh mushrooms (Shitake & Oyster), garlic, shallots, olive oil, & flavorings + fresh sauteed spinach w/ garlic; wine, an Oyster Bay Pinot Noir from New Zealand! :D
Music for dinner - Field Nocturnes w/ O'Connor (from Mark's thread today - had to have a re-listen!) :)
Plus, a special treat - purchased a new set of Laguiole steak knives on our recent trip to Quebec City - set of 6 in a nice case, shown below - Rosewood handles - cut the duck breast like butter! 8)
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Dammit,
Sarge hipped me to those knives and now you've got them too!?!?!?! I've gotta bump them up on the 'stuff to get for the kitchen' list.
Dinner looks great too.
I made 2 batches of brownies tonight using Mark Bittman's recipe. The first I mistaked 8 ounces of butter for 8 tbs so ended with a wierd brownie confit type of thing. I thought that 8 oz was too much butter but I powered along. I just laughed when I opened the oven door to see all that chocolate and flour being poached in butter. I shoulda taken a picture. The second corrected batch came out very well. I'm draining the first batch in cheesecloth right now and will try to use it in in an ice cream batch sometime this week....we'll see what happens.
Allan
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Dammit,
Sarge hipped me to those knives and now you've got them too!?!?!?! I've gotta bump them up on the 'stuff to get for the kitchen' list.
If you act now, you'll get the cheese grater and the potato peeler for no extra charge. ;D
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Dammit,
Sarge hipped me to those knives and now you've got them too!?!?!?! I've gotta bump them up on the 'stuff to get for the kitchen' list.
Allan - LOL! ;D I've had a Laguiole corkscrew for years - like the ones below, but mine has a 'horned' handle - can't even guess how many corks it has pulled over the years! But, looks new & still works fine - not cheap, but a life long companion! The new knives are just gorgeous (pic does not do them justice) - fit your hand beautifully (like an extension of your fingers), and cut w/ ease - the blades have a 'fine' serration, and the recommendation for cleaning is just hand wiping (the sales person in Quebec City stated that they never need sharpening? True? Not sure, but we'll do some research) - not cheap but should last forever - but be aware of 'fakes' on the market w/ the same name - Dave :)
(http://www.tellerwines.com/images/Products/cork-screw250w.gif)
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Allan - LOL! ;D I've had a Laguiole corkscrew for years - like the ones below, but mine has a 'horned' handle - can't even guess how many corks it has pulled over the years! But, looks new & still works fine - not cheap, but a life long companion! The new knives are just gorgeous (pic does not do them justice) - fit your hand beautifully (like an extension of your fingers), and cut w/ ease - the blades have a 'fine' serration, and the recommendation for cleaning is just hand wiping (the sales person in Quebec City stated that they never need sharpening? True? Not sure, but we'll do some research) - not cheap but should last forever - but be aware of 'fakes' on the market w/ the same name - Dave :)
(http://www.tellerwines.com/images/Products/cork-screw250w.gif)
I've wanted one of those corkscrews for years. Do you still have the little leather case it scomes with? They are pricey but they are crafted so well. The weight and feel in the hand enhances the process for me.....but I'm a guy who likes stuff that makes mundane things pleasurable. I could never get into those new rabbit corkscrews. I like the act of the little bit of work and the rabbit things steal that away from me. Do those knives have that same kind of weight that the corkscrew has?
Allan
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I've wanted one of those corkscrews for years. Do you still have the little leather case it scomes with? They are pricey but they are crafted so well. The weight and feel in the hand enhances the process for me.....but I'm a guy who likes stuff that makes mundane things pleasurable. I could never get into those new rabbit corkscrews. I like the act of the little bit of work and the rabbit things steal that away from me. Do those knives have that same kind of weight that the corkscrew has?
Sure, still have the leather case - has two snaps & imprinted "Chateau Vialis Creation Laguiole" - however, sits in a drawer in my den bar. I've had 'so many' corkscrews over the years - many have broke or just not worked that well; have had those 'special' types which I often did not like; even had a battery operated one (can't remember the brand) - did well for a couple of weeks, then broke (just threw it away). The 'leverage' ones are simple, work fine, and can be bought cheaply (available at most wineries for $2-$5).
The knives that we just bought feel 'light' in the hand - weight just 3 oz. - about 9" in length w/ the handle & blade split evenly - we will certainly give them a 'workup' in the next few months.
Dave
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I could never get into those new rabbit corkscrews. I like the act of the little bit of work and the rabbit things steal that away from me.
Allan
Ahem! In that case, Sir, please undertake a lot of trips to the State of Washington and kindly uncork my bottles of Lemberger, etc., because arthritis in the left thumb of this left-hander makes it practically impossible to use any corkscrew. What you refer to as 'the rabbit thing', saved me from buying and drinking wine bottled in those screw-top containers. ;)
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Ahem! In that case, Sir, please undertake a lot of trips to the State of Washington and kindly uncork my bottles of Lemberger, etc., because arthritis in the left thumb of this left-hander makes it practically impossible to use any corkscrew. What you refer to as 'the rabbit thing', saved me from buying and drinking wine bottled in those screw-top containers. ;)
Liz,
The Mrs. will be singing with Seattle Opera later this season. If I make it out, and you buy me a Languiole corkscrew, I'll open as many bottles as you want!!!! ;D
Allan
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Honestly, Allan, I tried but as you can see, they are out of stock and surely you wouldn't settle for the cheaper edition ::)
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Just as well, because I am sure the Mrs. would not like for you to come to my house at least three times a week for bottle opening chores! ;)
Lis
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Lis, (got the spelling!!!! sorry bout that)
Thanks for trying. Very sweet of you. ;D
Allan
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Arrowhead Mills Spelt Flakes
Edensoy Original Soy milk
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Just made some eggs poached in a tomato sauce served over a toasted English muffin. Very satisfying and took no time at all.
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I was fortunate enough to find white peaches at the Farmers' Market this morning. The season for these peaches in Utah is very short, and few growers bother with them because most people around here don't really know what they are. I sometimes see them in grocery stores, but peaches of any kind don't travel well if they are ripe, so they are picked green and they aren't any good. For those who haven't tried them, white peaches are lower in acid, sweeter, and more delicate in flavor than the usual yellow-orange varieties. I strongly recommend only buying them from local growers who have picked them ripe; if they are picked green, they are downright nasty.
(http://images.jupiterimages.com/common/detail/66/30/23043066.jpg)
Heather
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Angel hair thin pasta with a sauce that I made.
Take 2 cups of plain yogurt
2 chopped garlics
half chopped red onion
Half a cup of shredded Mozzarella cheese
One table spoon virgin olive oil.
Mix it all up, let it sit for 20 minutes in the fridge.
When the Pasta is hot and ready.
Serve the pasta when its hot so the cheese from the sauce will melt.
It was very delicious.
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(http://www.tastybox.it/immagini/patepeperoncino.jpg)
A paté made of minced chilli peppers and olive oil, on bread.
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Angel hair thin pasta with a sauce that I made.
Take 2 cups of plain yogurt
2 chopped garlics
half chopped red onion
Half a cup of shredded Mozzarella cheese
One table spoon virgin olive oil.
Mix it all up, let it sit for 20 minutes in the fridge.
When the Pasta is hot and ready.
Serve the pasta when its hot so the cheese from the sauce will melt.
It was very delicious.
That sounds great Saul, I think I'll try it later this week. :)
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That sounds great Saul, I think I'll try it later this week. :)
Cool!
By the way, I think some sweet wine will go very well with this dish.
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Cool!
By the way, I think some sweet wine will go very well with this dish.
Alrighty, I'll have it with a Cabernet Sauvignon then. :)
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Well, I've not posted in a while - below, some recent outings:
Our Italian Bistro - had my usual Veal Piccata wonderful - wife had Gnocchi + Scallops w/ a wonderful lobster based sauce - quite superb!
Noble's Grille (http://www.chefjimnoble.com/NGsite/dinner.html) in my home town (Winston-Salem, NC) - new chef, so not sure 'what' to expect! But, pleasant dining experience - started out w/ a Quail grilled appetizer followed by a seared Tuna w/ a wonderful wasabi sauce - came off their 'a la carte' menu w/ some delicious spinach, quite simpe & great - especially w/ a few glasses of a Pinot Noir!
Tonight after out W-S concert (reported in the 'listening thread'), paid a visit to our nearby Birch Lodge - new treat for me - vension chops (like lamb chops - same cut!) - medium rare & quite delicious - some steamed asparagus & a few glasses of Australian Pinot Noir - excellent! :D
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We had two days in Wellington last week and had dinner at Martin Boselys (http://www.cuisine.co.nz/index.cfm?pageID=54048) which was the supreme winner of this years Cusine Resturant of the year award.
Heres the food!
(http://i189.photobucket.com/albums/z274/solitary_wanderer65/034.jpg)
(http://i189.photobucket.com/albums/z274/solitary_wanderer65/036.jpg)
(http://i189.photobucket.com/albums/z274/solitary_wanderer65/041.jpg)
It was fine dining indeed. Delicious food with perfect seasoning and presentation. :)
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We had two days in Wellington last week and had dinner at Martin Boselys (http://www.cuisine.co.nz/index.cfm?pageID=54048) which was the supreme winner of this years Cusine Resturant of the year award.
It was fine dining indeed. Delicious food with perfect seasoning and presentation. :)
SW - those dishes & the menu listings look great! Wish we had been there - ;D
BTW - what is the conversion to US dollars for those prices? :)
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SW - those dishes & the menu listings look great! Wish we had been there - ;D
BTW - what is the conversion to US dollars for those prices? :)
Try this for any currency conversion:
http://www.xe.com/ucc/
;)
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I livened up the sliced apple I had for breakfast by dumping caramel over it. ;D
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Try this for any currency conversion:
http://www.xe.com/ucc/
;)
Lis thanks, 40 NZD = $28+ US currently; so, great looking menu & good prices! And, of course, the advantage of having a WIDE selection of the wines from New Zealand, likely at excellent prices, too! ;D
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Lis thanks, 40 NZD = $28+ US currently; so, great looking menu & good prices! And, of course, the advantage of having a WIDE selection of the wines from New Zealand, likely at excellent prices, too! ;D
I should have mentioned that I had the Roast Duck and Maria had the Marlin.
:)
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Our Italian Bistro - had my usual Veal Piccata wonderful - wife had Gnocchi + Scallops w/ a wonderful lobster based sauce - quite superb!
That sounds delicious. Gnocchi is really fun to make. You should try it at home sometime. :)
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I spend Rosh Hashana at my sister's.
Among the many delicacies we had at my sister's Rosh Hashana meals:
Chicken In Pomegranate Sauce. It literally melts in your mouth.
Cooked sliced tongue. Very soft and delicious.
Cauliflower Kugel. Was a treat.
Chicken in honey sauce.
Potato Gugel.
Chulent. A traditional Jewish dish made from meat, beans and potatoes, slowly cooked to achieve tenderness, it is served with buckwheat and sweet carrots.
Cooked Salmon, Baked Salmon, and gefiltefish.
Homemade eggplant salad with a garlic twist.
Stuffed cabbage with turkey.
Roasted chicken liver. Served together with cooked eggs.
For dessert:
My sister's home made apple cake.
The bakery's coffee cake.
Cream chocolate cake.
Fruit compote.
Fruit Punch.
Fresh fruits.
Dried fruits.
We had a sweet wine for Rosh hashana, it was Kedem's Royal Blush, a very fine wine.
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That sounds delicious. Gnocchi is really fun to make. You should try it at home sometime. :)
Corey - actually, I should have added Gnocchi w/ Shrimps/Scallops - really a wonderful combination - LOML has made gnocchi @ home (but bought @ a gourmet store - quite good I might say, but she has not done completely homemade gnocchi - it is an effort - we have Lydia's cookbook & I've seen an episode on the 'Food Channel' w/ her making gnocchi - not easy!) - for those who may not know the wonderful variety of Italian pasta (or pasta-like) offerings (and I'm no expert) - Gnocchi are basically potato dumplings (so just think of the varied recipes!); Orzo - wheat-based pasta shaped to look like rice (of course, don't forget the 'real' Italian rice dish, always w/ mutliple variations, Risotto; and finally Polenta, which is corn-based - keep in mind that the concept of modern day Italian foods is so much based on Columbus accidentally 'bumping into' the Americas, i.e. corn, potatoes, & tomatoes are from the Western Hemisphere - ;D
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I spend Rosh Hashana at my sister's.
Among the many delicacies we had at my sister's Rosh Hashana meals:
Chicken In Pomegranate Sauce. It literally melts in your mouth.
Cooked sliced tongue. Very soft and delicious.........................................
Saul - I won't quote your entire meal, but real looks interesting & tasty - my wife was brought up Jewish, and would LOVE this experience - her father adored 'tongue' sandwiches' - kind of like a 'lean' corned beef when I've tasted them - thanks for the listing - BTW, everytime we travel to a city w/ excellent Jewish Delis, I HAVE to take her in for a lunch or dinner - just 'one of those things' for her! :D
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A quick homemade salad with these ingredients:
(http://images.jupiterimages.com/common/detail/42/06/23030642.jpg) (http://www1.istockphoto.com/file_thumbview_approve/3321832/2/istockphoto_3321832_chopped_red_onions.jpg) (http://whatscookingamerica.net/Sandwich/RadishSlices.jpg)
(http://www.vegtv.com/images/cutletproduct.jpg) (http://www.delmonte.com/Products/DrawUPCImage.asp?UPCCode=2400016302) + (http://ec1.images-amazon.com/images/I/11T15BB4WEL._AA160_.jpg)
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Corey - it is an effort - we have Lydia's cookbook & I've seen an episode on the 'Food Channel' w/ her making gnocchi - not easy!)
One of the biggest obstacles to making easy and successful gnocchi is the wrong choice of potatoes. Most of the commonly available varieties are too watery. Stay away from the ones grown in Idaho! I only use Yukon Golds, a slightly yellow variety with lots of potato starch. It's the starch holding the dough together, requiring less flour. The same holds true if you attempt to make German Kartoffelknodel. :)
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Plus, a special treat - purchased a new set of Laguiole steak knives on our recent trip to Quebec City - set of 6 in a nice case, shown below - Rosewood handles - cut the duck breast like butter! 8)
We love our set. Used them last Sunday when we had Mrs. Rock's folks over for charcoal grilled filet mignon (we drank a tasty--but overly ripe for me--Syrah from Argentina).
Coincidently, two weeks ago, while showing my visiting relatives Heidelberg, I saw a collection of Laguiole corkscrew pocket knives in a window in a shop on the pedestrian-only main street. I was really tempted but passed this time. A future purchase for sure.
Sarge
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A quick homemade salad with these ingredients:
(http://images.jupiterimages.com/common/detail/42/06/23030642.jpg) (http://www1.istockphoto.com/file_thumbview_approve/3321832/2/istockphoto_3321832_chopped_red_onions.jpg) (http://whatscookingamerica.net/Sandwich/RadishSlices.jpg)
(http://www.vegtv.com/images/cutletproduct.jpg) (http://www.delmonte.com/Products/DrawUPCImage.asp?UPCCode=2400016302) + (http://ec1.images-amazon.com/images/I/11T15BB4WEL._AA160_.jpg)
Yum.
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Yum.
Ditto that Yum and add another Yum. 8)
Me: Eggplant parm.
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One of the biggest obstacles to making easy and successful gnocchi is the wrong choice of potatoes. Most of the commonly available varieties are too watery. Stay away from the ones grown in Idaho! I only use Yukon Golds, a slightly yellow variety with lots of potato starch. It's the starch holding the dough together, requiring less flour. The same holds true if you attempt to make German Kartoffelknodel. :)
Also try steaming them rather than boiling. Keeps them lighter and less waterlogged.
Allan
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One hell of a satisfying pizza....Tomatoes and a fresh egg.
(http://i186.photobucket.com/albums/x295/toledobass/0917071413.jpg)
Allan
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Ditto that Yum and add another Yum. 8)
Forgot to put up diced tomatoes.
George, you should try this Gardenburger Chicken(less) cutlet, it tastes great. You put it on the skillet with a few drops of oil, the crust becomes crunchy, then you slice it into the salad :P
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Forgot to put up diced tomatoes.
George, you should try this Gardenburger Chicken(less) cutlet, it tastes great. You put it on the skillet with a few drops of oil, the crust becomes crunchy, then you slice it into the salad :P
I have trouble digesting those processed soy thingees. It's a shame, 'cause there's a plethera of it available for us Veggies. :-[
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I have trouble digesting those processed soy thingees. It's a shame, 'cause there's a plethera of it available for us Veggies. :-[
That's too bad, not even the soy protein burgers? (I chop them to make bolognese sauce for pasta)
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That's too bad, not even the soy protein burgers? (I chop them to make bolognese sauce for pasta)
Yeah, it's gas city for me. :-[
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Yeah, it's gas city for me. :-[
TMI!
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TMI!
Hey now, I could've given WAY more info. >:D
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Hey now, I could've given WAY more info. >:D
At the moment Sounds67 and his dopey mates on another thread.
I think they will stick in my teeth. ;D
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One hell of a satisfying pizza....Tomatoes and a fresh egg.
(http://i186.photobucket.com/albums/x295/toledobass/0917071413.jpg)
Allan
Love those yellow tomatoes.
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Saul - I won't quote your entire meal, but real looks interesting & tasty - my wife was brought up Jewish, and would LOVE this experience - her father adored 'tongue' sandwiches' - kind of like a 'lean' corned beef when I've tasted them - thanks for the listing - BTW, everytime we travel to a city w/ excellent Jewish Delis, I HAVE to take her in for a lunch or dinner - just 'one of those things' for her! :D
Yes, traditional Jewish cooking goes back thousands of years. For anyone that was brought up Jewish it would be a rewarding experience to eat these famous Jewish delicacies.
Happy New Year!
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Today's lunch:
Grilled Salmon with Vegetable Kugel and Tomatoe soup with noodles.
It was so good.
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One of the biggest obstacles to making easy and successful gnocchi is the wrong choice of potatoes. Most of the commonly available varieties are too watery. Stay away from the ones grown in Idaho! I only use Yukon Golds, a slightly yellow variety with lots of potato starch. It's the starch holding the dough together, requiring less flour. The same holds true if you attempt to make German Kartoffelknodel. :)
Liserl :-*, that's what Mutti always tell us about successful french fries :D.
Tonight I cooked a nice pasta dish: spicy italian sausage with romanesco cauliflower(*) on rigatonis, topped with freshly grated Asiago cheese. Plus tomato chunks, garlic and fresh basil of course!
(http://sophie-g.net/photo/nature/plantes/pct/roman1.jpg)
(*) Food for mathematicians! This Romanesco cauliflower displays a fractal attitude, and also clearly shows spirals starting from the center, following the Fibonacci series to pack its cones as tight as possible.
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Liserl :-*, that's what Mutti always tell us about successful french fries :D.
Tonight I cooked a nice pasta dish: spicy italian sausage with romanesco cauliflower(*) on rigatonis, topped with freshly grated Asiago cheese. Plus tomato chunks, garlic and fresh basil of course!
(http://sophie-g.net/photo/nature/plantes/pct/roman1.jpg)
(*)
André, always believe what Mutti tells you, she always knows what she is talking about, even if she steered you past the Lorelei a year or so ago!
I love that cauliflower, always steam it to keep the symmetry in tact, gives me something to do while eating, studying the artistic arrangement! ;D
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More anti-connoisseur fare from me :P
Sicilian sausages (with herbs, tomato and a small amount of mozerella inside) with lettuce in... pita breads. I could just claim that this student food, but I'm not a student...
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More anti-connoisseur fare from me :P
Sicilian sausages (with herbs, tomato and a small amount of mozerella inside) with lettuce in... pita breads. I could just claim that this student food, but I'm not a student...
Just "poor food," then? It doesn't have the semi-glamorous sheen that "student" does, but it's true. My best instance of "poor food" is probably corn and eggs covered in tomato sauce. :)
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Dinner
Stuffed Cabbage, roasted chicken with potatoes and Rice.
Lunch
Corn flakes cereal with milk.
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Dinner
Stuffed Cabbage, roasted chicken with potatoes and Rice.
A bit heavy on the protein: two meat dishes - and the carbohydrates: potatoes and rice? :o
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A bit heavy on the protein: two meat dishes - and the carbohydrates: potatoes and rice? :o
Isn't cabbage a veggie?
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I have trouble digesting those processed soy thingees. It's a shame, 'cause there's a plethera of it available for us Veggies. :-[
George,
Please do try taking plant enzymes (like Beano)with your first bite of soy,it's really helped me a lot.
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George,
Please do try taking plant enzymes (like Beano)with your first bite of soy,it's really helped me a lot.
Yeah, I take them at each meal. However, the more processed food gets, the harder it is for me to digest it.
Nice to see you, Muriel. :)
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I'm allergic to Soy :( Its too bad 'cause I like it alot.
The only benefit from not eating soy that I have alot less intestinal gas :P
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Isn't cabbage a veggie?
The cabbage is, yes, but the stuffing is usually ground beef or other kind of ground meat. :)
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My sausage making equipment came last week and last night I spent some time on my first batch of cased sausage. I used some locally raised turkey and some dried tart cherries for the sausage. Getting the casing over the horn of the stuffer is the thing that is most tedious about making the sausage. Here's a pic of the casing after being soaked and rinsed.....reminds me of Dave's avatar :o ;D
(http://i186.photobucket.com/albums/x295/toledobass/0923071246.jpg)
Any way it turned out tasting really nice. I sauteed few and had some with wilted spinach and arugula and some nice crusty bread. The 5 lbs I made isn't going to last long!!!!
Allan
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Last night a skunk ravaged my front lawn. Those little devils dig to find those big bug larvae we call white worms (cockchafer)...
(http://www.omafra.gov.on.ca/french/crops/facts/97-024f2.jpg)
Your sausage case made me think of it, but I'm sure it's delicious ;D.
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Last night a skunk ravaged my front lawn. Those little devils dig to find those big bug larvae we call white worms (cockchafer)...
(http://www.omafra.gov.on.ca/french/crops/facts/97-024f2.jpg)
Your sausage case made me think of it, but I'm sure it's delicious ;D.
So which do you eat ....... the skunk, or the white worm larvae?
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Dinner
Some Chinese take out.
Chicken Lo Mein.
Lunch
Tuna Avocado Plate.
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Waffles
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Just returned from a long weekend at Wrightsville Beach near Wilmington, NC - a long barrier island on the Carolina Coast w/ some excellent restaurants offering 'fresh' seafood - stay at the Holiday Inn (shown below) w/ an oceanfront room - not fancy but has all of the amenities, including 'wireless' in the room; unfortunately, my 'travelling' IBM laptop took a 'hard drive failure' a few weeks ago, so need a replacement!
Restaurants sampled (CLICK on the names w/ links):
Jerry's (http://www.jerrysfoodandwine.com/art.aspx?page=412#intro1) - little bistro w/ a great wine list - shared a wonderful lumped crab starter - we both had the night specials, salmon for me & soft shell crabs for my wife - salmon came on a wonderful risotto w/ some fresh asparagus; couple of glasses on Pinot Noir for me - yummy :)
Oceanic Restaurant (bottom) - popular place but not one of our favorites - gave it a try after 4 years or so; shared a cooked oyster starter which was excellent - I had the fresh mahi-mahi just grilled w/ a lemon butter sauce - wonderful! Couple of glasses of an Oregon white wine called Evolution - similar to Conundrum by Caymus in concept.
Portland Grille (http://www.portlandgrille.com/index.jsp) - just stuck to the left side of the menu w/o a main course (we do this often); oysters on half shell for a start; some wonderful breads - then shared a steamed mussels bowl w/ a superb sauce (almost a soup & great w/ the bread); tuna tartare & lumped crabmeat - check HERE (http://www.portlandgrille.com/pages/menu_detail.jsp?category_id=2) for a full description of these tasty dishes - couple of glasses of a Sauvignon Blanc w/ a wonderful Muscat dessert wine from Paso Robles in California. :P BTW - believe this was our favorite meal!
The Holiday Inn has a wonderful excercise room w/ a big glass window overlooking the pool & ocean - did a couple of mornings followed by lunch - first day a wonderful salad w/ a fresh piece of tuna grilled rare; second day I just had the seared tuna w/ a nice seaweed salad - wish I had a pic of that tuna - delicious! :)
(http://image.pegs.com/images/HI/WRGNC/wrgnc_b1.jpg) (http://www.portlandgrille.com/images/header/plg_header_logo.jpg)
(http://www.oceanicrestaurant.com/oceanic.jpg)
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(http://images.jupiterimages.com/common/detail/62/96/23039662.jpg)
minus the paper
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(http://images.jupiterimages.com/common/detail/62/96/23039662.jpg)
minus the paper
Thanks for telling us,
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Thanks for telling us,
I mean I am not reading the paper while eating :P
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I mean I am not reading the paper while eating :P
Cool
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Significant other made us some gougères, possibly the only pastry product that I enjoy... They had melted camembert inside, with very tiny mushroom and ham pieces.
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Tonight,calves liver and bacon with onion gravy,mashed Yukon Golds,green beans and cucumber salad.
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Apples.
Today our work group had a social outing, and the destination was the local apple orchards. There are hundreds of them circling the greater Montreal area, and probably hundreds of thousands of apple trees. The bulk of the production is for juice and cider, and only a small portion is sold in the markets. What's nice is that most of them also double up as farms open to the public, where you can go and pick your own fruits, and buy home-made apple by-products. I came back with 10 pounds of McIntosh, a maple and apple pie, apple caramel spread, a cask of oak-aged hard cider, a bottle of maple and apple syrup (for pancakes - out of this world!) and a bottle of their superb ice cider.
From their web site:(http://www.lesvergerslafrance.com/Gx/03/bgBoutique.jpg) (http://www.lesvergerslafrance.com/Gx/02/droite.jpg)
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Grilled Salmon with Avocado salad.
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Baked apples and squash make a delicious side dish,slice apples ,don't peel them,slice acorn squash,peel it. Layer in a baking pan,top with melted butter and maple syrup,bake in oven for about 25 min.
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(http://www.123healthybalance.com/i/products/mccoys.jpg)
Some real classy eating at the moment ("steak" flavoured McCoys crisps).
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Some real classy eating at the moment ("steak" flavoured McCoys crisps).
Seasoned with Marmite no doubt.
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Seasoned with Marmite no doubt.
I wish. :( I left my Marmite pot on a window sill for several months (during a period of experimenting with cereals instead of toast, I repented eventually :P) before realising that the sun may do something bad to it, at a chemical level, considering it's recommended to be stored in a cool dry place... It smells sort of noxious, so I'd better buy a new one. :D
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I wish. :( I left my Marmite pot on a window sill for several months (during a period of experimenting with cereals instead of toast, I repented eventually :P) before realising that the sun may do something bad to it, at a chemical level, considering it's recommended to be stored in a cool dry place... It smells sort of noxious, so I'd better buy a new one. :D
"When in doubt,throw it out"
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"When in doubt,throw it out"
I wish I remembered that at the time. I actually tried to research whether the heated yeast was going to multiply and make my stomach explode or something, but gave up after a while. I am so cheap...
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Popcorn.
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Popcorn.
George - my wonderful 'seafood' dishes got BURIED a page or so ago - but I did have some POPCORN tonight watching a movie! ;D
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(http://images.calorieking.com.au/branding/dc/runtime/portionsense/374.jpg)
I only had four pieces. Its so delicious I could easily gorge myself, but I feel sick if I have more than six pieces. Its diary-free too! ;D
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(http://www.123healthybalance.com/i/products/mccoys.jpg)
Some real classy eating at the moment ("steak" flavoured McCoys crisps).
When I lived in England [mid-80s] they used to have some weird and wonderful flavoured 'crisps'.
I remember my faves were 'sausage & tomato' and 'prawn cocktail'.
Gag... just imagine the chemicals they dust those crisps with to achieve those 'flavours'! :o
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(http://images.calorieking.com.au/branding/dc/runtime/portionsense/374.jpg)
I only had four pieces. Its so delicious I could easily gorge myself, but I feel sick if I have more than six pieces. Its diary-free too! ;D
If that picture represents one piece, I can understand your plight. ;D
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When I lived in England [mid-80s] they used to have some weird and wonderful flavoured 'crisps'.
I remember my faves were 'sausage & tomato' and 'prawn cocktail'.
Gag... just imagine the chemicals they dust those crisps with to achieve those 'flavours'! :o
Indeedie. While I like some crisp flavours, they have absolutely no relation in taste to what they claim to be copying. Cheese is a notorious example, crisp cheese flavour tastes almost radioactive...
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Indeedie. While I like some crisp flavours, they have absolutely no relation in taste to what they claim to be copying. Cheese is a notorious example, crisp cheese flavour tastes almost radioactive...
And here they are!
(http://www.davyking.com/plutoniumcrisps.gif)
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Happy mid-autumn festival, GMG! :D It's august the 15th on the lunar calendar today.
(http://www.wam.umd.edu/~LKHUU/AAST298G/mooncake%20pic.1.jpg)
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Tonight,calves liver and bacon with onion gravy,mashed Yukon Golds,green beans and cucumber salad.
There you go,
the kinda of food I like to see people eating.
Nice sounding dinner Muriel,
Allan
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Happy mid-autumn festival, GMG! :D It's august the 15th on the lunar calendar today.
(http://www.wam.umd.edu/~LKHUU/AAST298G/mooncake%20pic.1.jpg)
What flavor mooncake is that Bonehelm?
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(http://www.123healthybalance.com/i/products/mccoys.jpg)
Some real classy eating at the moment ("steak" flavoured McCoys crisps).
Oh yeah, the vegetarian friendly 'steak' flavoured crisps ;D. Alongside the vegetarian friendly bacon flavoured crisps ...
Seasoned with Marmite no doubt.
Hey Muriel, have you come across these before?
(http://www.britsuperstore.com/acatalog/Jacobs_Twiglets_150GR.jpg)
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Hey Muriel, have you come across these before?
(http://www.britsuperstore.com/acatalog/Jacobs_Twiglets_150GR.jpg)
Are they made with real twigs?
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What flavor mooncake is that Bonehelm?
It is yellow lotus seed paste with two salted egg yolks. Mmmm...these are quite expensive though, got 'em when I was in HK last summer (one of the top brands), each of these costed me around $12 USD.
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This evening, Wed., Sept 26,I sauteed some mushrooms and cooked them with one hot Italian sausage, then put in some sauce out of a jar. Then, I cooked some spaghetti for 9 minutes in boiling water. Then I shaved up some parmagiano reggiano, put a little on the bottom of the plate, put the pasta on top of that, put some more parm reg on top of that, then the sauce, mushrooms, and sausage and put some more parm reg on top of that. Then mixed them all together, and ate it with two slices of flax bread with butter.
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This evening, Wed., Sept 26,I sauteed some mushrooms and cooked them with one hot Italian sausage, then put in some sauce out of a jar. Then, I cooked some spaghetti for 9 minutes in boiling water. Then I shaved up some parmagiano reggiano, put a little on the bottom of the plate, put the pasta on top of that, put some more parm reg on top of that, then the sauce, mushrooms, and sausage and put some more parm reg on top of that. Then mixed them all together, and ate it with two slices of flax bread with butter.
Sounds delicious, which mushrooms did you use?
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(http://www.ampro.co.nz/products/larabar/bananacookie.jpg)
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BOY, no one eating in nearly a week! ;D
Tonight, LOML again did a simple but absolutely delicious dinner (we're trying to avoid carbs @ our age!):
Giant Scallops sauteed w/ a soy/ginger orange sauce - not overcooked - just succulent - HMMM!
Bok Choy - just steamed (avoiding cals - :-\) - but my favorite veggie - just love the appearance & taste!
Sauvignon Blanc - Morgon '05 from California, Monterey - excellent review & just pefect w/ the scallops!
Music - Dvorak String Quartets w/ Panocha Quartet - starting my 3rd listening - these are great! :D
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Onion Omelet
Mashed Potatoes
Multi Grain Toast
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Dave that dinner is sensory overload, it would kill me! Music, dinner and a fine wine, ah too much. :)
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(http://www.ampro.co.nz/products/larabar/bananacookie.jpg)
These are quite decent George. My wifes been buying the range for me to try. These are good to eat while I'm working 'in the field'. I find the different flavours to be very similar ???
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Dave that dinner is sensory overload, it would kill me! Music, dinner and a fine wine, ah too much. :)
AND a fine women ;)
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These are quite decent George. My wifes been buying the range for me to try. These are good to eat while I'm working 'in the field'. I find the different flavours to be very similar ???
Yeah, I like the banana one, the apple pie one and the Cashew one.
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Dave that dinner is sensory overload, it would kill me! Music, dinner and a fine wine, ah too much. :)
Hello David - lite, but just delicious - those scallops were GOOD! (took the pic before I ate them - ;D)
Enjoying your comments in the Dvorak SQ thread - really enjoying those recordings in the image - :) Dave
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Yeah, I like the banana one, the apple pie one and the Cashew one.
I haven't had the cashew one yet, but I've had the other two which were both nice.
I like these better:
(http://www.ledanutrition.com/images/uploads/96506095_APRICOT%20Leda.gif)
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I haven't had the cashew one yet, but I've had the other two which were both nice.
I like these better:
(http://www.ledanutrition.com/images/uploads/96506095_APRICOT%20Leda.gif)
I'll keep an eye out.
I have been having one that has Maca in it.
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AND a fine women ;)
SW - so right! :D Can't enjoy these meals w/o a wonderful mate! Applause to the women in our lives! :) 8)
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Mi esposa compró éstos de un restaurante local
(http://lapotosina.com/html/634622_flautas.jpg)
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Me and my partner were invited by our boss in upstate new york for a business lunch today.
My Boss, who happens to be a professional chef, treated us with nice rib stakes and Sweet potatoes with green beans and roasted mushrooms and red onions.
We began with a crisp garlic bread and a delicious Salad with bread crumbs. We washed it off with a bottle of Budwiser.
It was great.
For dinner later on in the evening I had some Chinese food.
Moo Goo chicken with white rice, was very good.
Yesterday I had some more Chinese food, this time it was Chicken with garlic sauce . I added to this some nice onion rings and french fries. Also wanton soup.
The day before I had a shawarma Plate to go with a choice of salads.
Was very delicious .
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Another of my culinary war crimes...
Lasagane/chili hybrid (with baguette slices to dip in)*... well, I liked it... ;D
*I believe that is a full three nations covered...
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Rice pudding with raisins.
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.... with nice rib stakes and Sweet potatoes with green beans and roasted mushrooms and red onions. \
We began with a crisp garlic bread and a delicious Salad with bread crumbs. We washed it off with a bottle of Budwiser.
For dinner later on in the evening I had some Chinese food. Moo Goo chicken with white rice, was very good.
Yesterday I had some more Chinese food, this time it was Chicken with garlic sauce . I added to this some nice onion rings and french fries. Also wanton soup........................................
Saul - sounds like some wonderful food! Wife & I are BIG oriental food fans, really love this 'Asian Fusion' trend - 8)
Now, I must ask "Was this all kosher?" - ;) ;D BTW, my wife who was brought up Jewish (not Orthodox) just loves baby back pork ribs! :) :)
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Now, I usually don't post this often to the eating thread (although I do eat daily!), but the LOML hit a home run two nights in a row (an old standby for us but just fabulous!):
Thai Shrimp Cakes - bought @ a local seafood place - think of crab cakes, but w/ whole shrimp & an oriental KICK!
Noodles - whole wheat w/ a soy-chili-sesame blending - tasty w/ a little heat & wonderful flavors!
Bok Choy - left over from yesterday; again just lightly steamed - just love this veggie prepared simply!
Wine - Babich Sauvignon Blanc '06 from New Zealand - great acidity & perfect 'foil' to oriental food!
Music - new acquisition of CPE Bach Trio Sonatas w/ a wooden flute - just LOVE this disc!
I think my wife is after another short weekend trip somewhere? But, I'm enjoying the ride! ;D
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sounds terrific dave,
Allan
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Sunday, for Maman's birthday we're going to the vietnamese restaurant. Well, there's at least 150 of those in Montreal, but this one looks esp. nice and dandy :D.
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Farfalle pasta with plain yogurt and some tomato paste sauteed with olive oil, crushed red peppers, dried mints and chilli powder on top
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(http://ec1.images-amazon.com/images/I/51K32J33BZL.jpg)
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Saul - sounds like some wonderful food! Wife & I are BIG oriental food fans, really love this 'Asian Fusion' trend - 8)
Now, I must ask "Was this all kosher?" - ;) ;D BTW, my wife who was brought up Jewish (not Orthodox) just loves baby back pork ribs! :) :)
100% Kosher.
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I have no idea what is on the feed bag tonight,might order out for a chow fun.
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My wife and I went here (http://www.naha-chicago.com/) today. One of my favorite Chicago restuarants.
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I have no idea what is on the feed bag tonight,might order out for a chow fun.
I like that cute choice of words Muriel. ;D
(http://www.bestfriendequine.com/images/feedbag.jpg)
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(http://www.wegmans.com/kitchen/ingredients/produce/nuts/images/raspberries.jpg)
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My wife and I went here (http://www.naha-chicago.com/) today. One of my favorite Chicago restuarants.
O Mensch - looked @ that dinner menu, and it looks GREAT! Wife & I would cetainly enjoy this place - we get to Chicago every couple of years, so will keep that restaurant on my list - thanks! :D Dave
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Pear Walnut Mushroom Endive Salad
Fettuccine Alfredo
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O Mensch - looked @ that dinner menu, and it looks GREAT! Wife & I would cetainly enjoy this place - we get to Chicago every couple of years, so will keep that restaurant on my list - thanks! :D Dave
The chef is Armenian, so it's noveau American with a middle eastern/caucasian tinge. They have this lamb stew with dried apricots and chickpeas that's just to die for.
On another note, I just made fettucine with chanterelle mushrooms.
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(http://www.wegmans.com/kitchen/ingredients/produce/nuts/images/raspberries.jpg)
With sugar and whipping cream, or simply natural as nature made them? I bit on the tart side that way though! I eat them with Greek Honey Yogurt. ;)
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(http://www.gourmetfoodmall.com/merchants/Southe01/CSM22-01.jpg)
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That's some fine eatin' there. ;D
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Last night, dinner at Brick Lane Curry House (http://www.bricklanecurryhouse.com/), where I first ate with someone on this board :D. It has become one of my favorite Indian restaurants.
The restaurant is known for its Phaal, "an excruciatingly hot curry, more pain and sweat than flavor," which I have not yet tried. Don't look for any reports soon. ;D
--Bruce
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My first attempt at fixing this one. My Salzburger girlfriend made the best Reisfleisch ever; she credited her convection oven for the success. I don't have one. Are they even available here in this country?
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(http://www.sugarandspices.info/wp-content/uploads/2006/10/falafel-3.jpg)
these in a pita with salad.
Although falafel is traditionally made out of chickpeas there is an other version that is made from lima beans which I actually prefer, but they are hard to come by ::)
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Although falafel is traditionally made out of chickpeas there is an other version that is made from lima beans which I actually prefer, but they are hard to come by ::)
Not if you make them yourself.
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............The restaurant is known for its Phaal, "an excruciatingly hot curry, more pain and sweat than flavor," which I have not yet tried. Don't look for any reports soon. ;D
Bruce - I've really 'cut down' on those hot dishes - there may be pain goin' in, but the next morning the pain is even worst @ the other end! ;D
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(http://www.sugarandspices.info/wp-content/uploads/2006/10/falafel-3.jpg)
these in a pita with salad.
Although falafel is traditionally made out of chickpeas there is an other version that is made from lima beans which I actually prefer, but they are hard to come by ::)
Lima bean falafel, I'd never thought of that!
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Brown Rice
Black Organic Kalama Olives
8)
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My first attempt at fixing this one. My Salzburger girlfriend made the best Reisfleisch ever; she credited her convection oven for the success. I don't have one. Are they even available here in this country?
Of course they're available. What makes you think they wouldn't be?
Allan
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Bruce - I've really 'cut down' on those hot dishes - there may be pain goin' in, but the next morning the pain is even worst @ the other end! ;D
;D
True. I used to love hot[spicy] food but try to avoid it these days. A little bit of heat is okay but its not worth the stress on your body to have too much.
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Birthday dinner: Salmon with a caper and butter sauce, fettucini in a bechamel sauce, and a cherry cheesecake to finish — compliments of my mother. :)
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Birthday dinner: Salmon with a caper and butter sauce, fettucini in a bechamel sauce, and a cherry cheesecake to finish — compliments of my mother. :)
Just wondering one thing......do you like dairy? ;D :D ;)
Allan
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Birthday dinner: Salmon with a caper and butter sauce, fettucini in a bechamel sauce, and a cherry cheesecake to finish — compliments of my mother. :)
Wow, a birthday, a dinner and compliments? ;D
Happy birthday, Libra! :)
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Just wondering one thing......do you like dairy? ;D :D ;)
Allan
Yes! Actually the food was my mother's doing. If I had cooked it would have been a bit more... balanced. It was still pretty good.
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Yes! Actually the food was my mother's doing. If I had cooked it would have been a bit more... balanced. It was still pretty good.
.....balanced..hehe. Still sounds great even if it ends up putting you into a food coma.
Happy Birthday!!!!
Allan
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No diary for me. I haven't taken cows milk in 20 years. I missed cheese and butter for a while though. Goat and sheep fetta is nice on occasion. :)
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Of course they're available. What makes you think they wouldn't be?
Allan
Because none of the people I know have one! And very few people I know knew what I was talking about! ;D
In the mean time I googled and found them, but at close to two thousand bucks I think I can continue cooking with my old regular oven!
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My first attempt at fixing this one. My Salzburger girlfriend made the best Reisfleisch ever; she credited her convection oven for the success. I don't have one. Are they even available here in this country?
Lis, that picture you posted says Serbian Reisfleisch or in in other words Djuveč (http://de.wikipedia.org/wiki/Djuveč) and I can tell you from first hand experience that very few people around here have convection ovens and that thing still somehow manages to be prepared (and has been prepared long before those things were invented), so I'm sure that you'll do just fine with standard one.
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..........credited her convection oven for the success. I don't have one. Are they even available here in this country?
Lis - sure enough, probably a number of brands - we have a KitchenAid electric convection oven - with a built-in microwave on top - same model as shown below (CLICK on the image for more details, if interested) - lots of options! The combo in our re-modeled kitchen (done about 3-4 yrs ago)! Dave :)
(http://www.kitchenaid.com/assets/images/product/LargeView/kebc177kbl-largeview.jpg) (http://www.kitchenaid.com/catalog/product.jsp?src=ModelNumberLookup&productId=90) (http://giradman.smugmug.com/photos/14154082-M.jpg)
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Lunch - Pizza - topped with mushrooms and tomatoes.
Dinner - Roasted Chicken with rice and tomatoes
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Lis, that picture you posted says Serbian Reisfleisch or in in other words Djuveč (http://de.wikipedia.org/wiki/Djuveč)
Drasko, Dear Man, you saved my sanity! The picture you posted from wikipedia looks exactly like my concoction and I was disappointed because my friend Evi's dish was DRY and FLUFFY rice without any saucy liquid. You also saved me close to two thousand bucks; I'll keep my thirty years old oven! :-*
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Lis, that picture you posted says Serbian Reisfleisch or in in other words Djuveč (http://de.wikipedia.org/wiki/Djuveč)
Possibly a dumb question, but are there key differences between that and ratatouille (other than the second picture showing it served with rice)?
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Possibly a dumb question, but are there key differences between that and ratatouille (other than the second picture showing it served with rice)?
Had to google for ratatouille to know what you are talking about! Yes, there is a big difference because the Serbian ricefleisch is mainly pork and rice with some chopped onions and tomatoes, a main dish, whereas ratatouille is mainly a vegetable side dish.
Thanks to your question I have learned all about ratatouille I ever wanted to know! ;D
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The 'problem' with Balkan cuisine is that you'll get some different variant of the same dish every 50 km. For djuvec, as I know it, main ingredients are (as Lis said) rice and meat with some tomato, onions, garlic, carrots and red pepper, no zucchini or eggplant as in ratatouille.
That dish on the top picture of the wiki article I wouldn't even recognise as djuvec but as Sataras (version without eggs).
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I thought it looked more like a non-seafood Paella :P
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Whatever ingredients it uses, it looks nice :P
Had to google for ratatouille to know what you are talking about! Yes, there is a big difference because the Serbian ricefleisch is mainly pork and rice with some chopped onions and tomatoes, a main dish, whereas ratatouille is mainly a vegetable side dish.
Thanks to your question I have learned all about ratatouille I ever wanted to know! ;D
I wasn't aware that it wasn't widely-known: it was one of the few meals my mum could cook when I was young :D
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The 'problem' with Balkan cuisine is that you'll get some different variant of the same dish every 50 km. For djuvec, as I know it, main ingredients are (as Lis said) rice and meat with some tomato, onions, garlic, carrots and red pepper, no zucchini or eggplant as in ratatouille.
Ah! But my friend Evi is Austrian and calls her dish Serbian Ricefleish - djuvec - just as our local American restaurant chef lists on his menu "Wiener Schnitzel" but serves it smothered in cream gravy with Sauerkraut on the side! Yuk! ::)
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Lis - sure enough, probably a number of brands - we have a KitchenAid electric convection oven - with a built-in microwave on top
Grateful for your leads to electric convection ovens! :-*
Aside from the expense, I have limited space in my compact kitchen - I can stand in the center and reach practically everything needed to prepare a meal without moving only two or three steps! - My present built-in industrial Thermadore oven takes up exactly the available 23"; for anything bigger I would have to buy a larger house! ::)
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Wife and daughter just back from a shopping spree in Plattsburgh, NY. They really wanted to get stuff from the States now that our dollar is on a par with Uncle Sam's.
I greeted them with Emmental quiche and gratiné stuffed mushrooms. I just happened to have everything on hand :D
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(http://www.washingtonian.com/block_dbimages/3154/french_toast.jpg)
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Whole Spelt Flakes
Organic Soy Milk, Edensoy Original
Flax Seed Oil
8)
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(http://www.edinformatics.com/inventions_inventors/150px-Diet_Coke.jpg)
8)
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(http://www.edinformatics.com/inventions_inventors/150px-Diet_Coke.jpg)
8)
The yin to your previous yang post. 8)
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The yin to your previous yang post. 8)
I had a microwave turkey dinner for lunch. ;D
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On Tuesday I went to Lolita (http://www.lolabistro.com) here in Cleveland. Since late summer, Tuesdays at Lolita have been a special event, as it's the night that they roast a pig outside over charcoal as one of the specials. They do a different preperation every week and the latest was with braised escarole and some crispy onion rings as well as a little pork jus. Tasty stuff.
Allan
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Whey protein shake with flaxseed oil
Jasmine rice
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Milky Way Chocolates. :)
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Cheetos and M&Ms. ;D
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Just returned from a trip to Philadelphia - medical meeting - stayed at the Ritz Carlton next to City Hall - great location w/i walking distance of some superb restaurants; just going to list some of the dinner places if anyone who might be visiting this historic city wants some recommendations!
We were there for 5 nights and stuck w/ seafood for each dinner, so if that's not your interest, continue on to the next post:
Sansom Street Oyster House (http://www.sansomoysters.com/) - shared a dozen oysters on the half shell (their specialty!), two types from Maine & Cape May, NJ; then a salad & a bunch of appetizers - mussels, smoked trout (made in house), & grilled octopus - a couple of glasses of a nice Pinot Grigio - a great start (we were planning on goin' back, but there were too many other choices!) - :)
Susannah Fu - shared a mixed tuna/salmon/sushi appetizer (wonderful variety & flavors); Monk fish w/ a fermented black bean sauce (and several greens) - just delicious - can't find a link (but CLICK on the restaurants that I've added a link); couple of glasses of a Sauvignon Blanc - hmmm!
McCormick & Schmick's Seafood - shared a dozen 'mixed' oysters from Canada (British Columbia), WA State, & East Coast, USA - I had the grilled Mediterranean Branzini - whole fish - just moist & wonderful flavors w/ some nice asparagus; couple of glasses of Geyser Peak '06 Sauvignon Blanc - we lunched there twice, and shared the dozen oysters each time (several different ones depending on the varities arriving daily); of course, this is a 'chain' restaurant, but like Legal Seafoods, the quality is outstanding!
Striped Bass (http://www.stripedbassrestaurant.com/) - shared two different appetizers of 'Spicy raw tuna' & 'Yellowtail' - we both had the striped bass w/ a basil sauce & polenta - this was a special experience - just superb! Although I've not commented on desserts yet, special mention is made here - fresh sorbets (some of the best I've ever eaten) & a great cheese plate; couple of glasses of New Zealand Sauvignon Blanc - if I'm back in this city in the near future, this place will definitely be one to re-visit! :P
Raw - decided on a lighter meal our last night - new sushi place w/ mixed reviews; usual options plus a lot of special rolls - some Sauvignon Blanc from Chile was a nice choice; I thought the sushi was quite good - not the best that I've ever had (New York & San Francisco are my favs in that area in the USA), but a nice ending to our dining experience!
All in all, Philly was a surprising great eating place - all of these restaurants were just a block or so from the hotel - one could likely spend months exploring the culinary delights of this town - hope to be back soon! :D
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(Seething with jealousy) Man, Dave, what a dog life, I don't envy you one bit :P
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Tonight, I am having leftover homemade chili over penne pasta.
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(Seething with jealousy) Man, Dave, what a dog life, I don't envy you one bit :P
And,he has to look at people's guts all day,that would put me off my dinner!
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(Seething with jealousy) Man, Dave, what a dog life, I don't envy you one bit :P
André - LOL ;D - wife & I were actually 'shocked' at the quality of seafood in Philly! We ended up sharing 4 dozen plates of oysters (and could have easily had more! If you like these 'raw' critters, the quality & choices were outstanding!) - this is my third visit (and longest) to Philadelphia, and the one that gave me the 'best' experience for this city - anxious to return! :D Dave
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And,he has to look at people's guts all day,that would put me off my dinner!
Hello, Muriel - hope all is well w/ you! :D
Actually, us GI physcians/radiologists have absolutely no problem in goin' out to eat! In fact, it is amazing 'what' one can ingest into one's stomach that can be easily handled by the digestive tract - pretty remarkable! In fact, one of my best 'eating' companions (other than the LOML) was a gastroenterologist (now retired) - when we attended medical meetings, one of our MAIN goals was to eat out at some of the best restaurants in town (miss those days but have plenty of memories) - ;D Dave
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Deep fried camembert + raspbury sauce + cesar salad.
I like to think that the salad will cancel out the camembert... I live in hope :P
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Spirulina
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Spirulina
(http://www.ead.ae/Tacsoft/ImageGallery/News/Wht's%20New/spirulinaa.jpg)
:o
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(http://www.ead.ae/Tacsoft/ImageGallery/News/Wht's%20New/spirulinaa.jpg)
:o
It's a great Vegan source of protein, contains tons of chlorophyll and does wonders for the immune system and energy production.
It comes in little tablets that are much easier to swallow than the picture you found. :D
(http://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Spirulina_tablets.jpg/200px-Spirulina_tablets.jpg)
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It's a great Vegan source of protein, contains tons of chlorophyll and does wonders for the immune system and energy production.
It comes in little tablets that are much easier to swallow than the picture you found. :D
(http://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Spirulina_tablets.jpg/200px-Spirulina_tablets.jpg)
Ooh, tablets. That would avoid me having to taste it... I wonder if I should try some? :)
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Ooh, tablets. That would avoid me having to taste it... I wonder if I should try some? :)
This might help (http://www.spirulina.com/SPBSpirulina.html)
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This might help (http://www.spirulina.com/SPBSpirulina.html)
Danke :) I'll ask a friend to pick up some if they see any in a health food shop.
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pasta later today. hate pasta!
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Deep fried camembert + raspbury sauce + cesar salad.
I like to think that the salad will cancel out the camembert... I live in hope :P
Haha. That salad dressing can't possibly cancel out anything. It's a glorious thing though so I'm sure you enjoyed it no matter how "bad" it is for you.
Allan
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Spirulina
George,
I'm still waiting for a Kombucha post in the What are You Drinking thread. ;) ;D
Allan
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Spagetti
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(http://www.marketofchoice.com/images/coffee-graphic.png)
+
(http://tartalacreme.photo.doctissimo.fr/images/dossiers/t/a/tartalacreme/Gifs-boissons-et-nourriture/TN-9172-petit-beurre.gif)
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My friend will cook us lamb chops with couscous. I'll prepare an appetizer with liver pâté cubes sautéed in butter and deglazed with ice cider. Served on croutons.
BTW although entrée is a French word, it doesn't have the same meaning in both languages. In French it means an appetizer (which we call hors d'oeuvre). And an entrée in English is the plat principal (or plat de résistance) in French. Are you still with me? :D
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George,
I'm still waiting for a Kombucha post in the What are You Drinking thread. ;) ;D
Allan
;D
Yes, that's the trendiest drink where I work. We sell it like hotcakes. :)
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;D
Yes, that's the trendiest drink where I work. We sell it like hotcakes. :)
I drink it from time to time. I always try to get my wife to drink it but she almost puked the first time she tried it. What's wierd to me is the price differences of this stuff between a few of the different Whole Foods I've visited. I've seen it anywhere from 2 and change up to darn close to 4.
That and what's with trying to special order anything at WF. I get the feeling like the Team Leaders say yes we can get that no problem then when I actually ask them to get it they string me along untill I'm so frustrated I have to say nevermind and get it somewhere else.
Allan
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(http://www.marketofchoice.com/images/coffee-graphic.png)
+
(http://tartalacreme.photo.doctissimo.fr/images/dossiers/t/a/tartalacreme/Gifs-boissons-et-nourriture/TN-9172-petit-beurre.gif)
Yum.
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I drink it from time to time. I always try to get my wife to drink it but she almost puked the first time she tried it. What's wierd to me is the price differences of this stuff between a few of the different Whole Foods I've visited. I've seen it anywhere from 2 and change up to darn close to 4.
That and what's with trying to special order anything at WF. I get the feeling like the Team Leaders say yes we can get that no problem then when I actually ask them to get it they string me along untill I'm so frustrated I have to say nevermind and get it somewhere else.
Allan
I just did my first special order for somebody a few days ago. It takes only a few minutes to get the customers info, however I don't know how much of a pain it it for the buyers though. I suggest speaking to a buyer directly if possible, you could probably phone it in as well. The Team Leaders are extremely busy because they are in charge of the whole department, so that 's probably why they give you the run around. Of course, this is no excuse, they should quickly delegate it to someone who does the buying for the department. :)
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Homemade miso soup prepared with bonito dashi, tofu, vegetables and of course miso paste. :D
(http://img146.imageshack.us/img146/643/389679fy3.jpg) (http://imageshack.us)
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Homemade miso soup prepared with bonito dashi, tofu, vegetables and of course miso paste. :D
(http://img146.imageshack.us/img146/643/389679fy3.jpg) (http://imageshack.us)
Delicious! You know, bonito flakes make a nice snack.
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LOML
Little 'ol Married Lady ???
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2 eggs over medium
Baked potato
2 slices of mulitgrain toast with butter
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Little 'ol Married Lady ???
SW - just internet acronyms - check HERE (http://www.gaarde.org/acronyms/?lookup=A) for more than you want to know about! ;D
LOML = Love of My Life or Light of My Life, hopefully your spouse, if married! :D
SWMBO is another fav of mine! She Who Must Be Obeyed (common one on my woodworking forum) - regards, Dave
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SW - just internet acronyms - check HERE (http://www.gaarde.org/acronyms/?lookup=A) for more than you want to know about! ;D
LOML = Love of My Life or Light of My Life, hopefully your spouse, if married! :D
SWMBO is another fav of mine! She Who Must Be Obeyed (common one on my woodworking forum) - regards, Dave
Thanks Dave
I was on the right track :)
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She Who Must Be Obeyed
From Rumpole of The Old Bailey?
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(http://www.emeraldnuts.com/press/images/Emerald_BBQ_OvenRoastedPeanuts.jpg)
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Little 'ol Married Lady ???
I thought it was Laugh out Medium Loud, as in mezzoforte.
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2 slices of mulitgrain toast with butter
are you not able to tell us exactly which grains are included? Knowing the provenance of the butter would be of some value too.
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come on, I saw that. Where's your sense of humour? Just a bit of fun between old forum pals! ;D
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(http://img151.imageshack.us/img151/496/strawbapricotffay5.jpg)
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Last night I broiled a bone-in strip steak, sauteed some mushrooms in peanut oil, baked a potato and put dried chives and sour cream on it, and cut up four big carrots on the bias, cooked them,, and ate with with a slice of Orowheat Oaknut bread and some unsalted butter. :)
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For lunch I'm having breakfast: a two-egg omelet filled with grated Emmentaler and Pace Picante sauce (medium hot) and whole wheat toast with strawberry preserves.
Sarge
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Greek food is the most diverse cuisine. I recommend Greek Town in Chicago.
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For lunch I'm having breakfast: a two-egg omelet filled with grated Emmentaler and Pace Picante sauce (medium hot) and whole wheat toast with strawberry preserves.
Sarge
Now that's my kind of breakfast.
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bagel with cream cheese + coffee.
However I order it, they tend to load pounds of cream cheese on bagel, and then I have to scrape most of it
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I started curing some bacon last weekend. Here are some pice of the process:
Bacon slideshow (http://s186.photobucket.com/albums/x295/toledobass/bacon/?action=view¤t=58e0282d.pbw)
Allan
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Well, eating @ home tonight - LOML did some simple steamed veggies w/ bison filet mignons - need to cook these medium rare w/ an emphasis on the rare side - excellent! Nice 'red meat' choice but w/ the fat/cholesterol of a chicken breast (we have to pay attention to this @ our age!), so a great choice w/ a red wine (which was a nice Chilean selection of Carmenere/Cabernet/Merlot; had the '04 vintage, excellent & probably better w/ a year or so aging) - :D
(http://www.livingwilderness.com/wildlife/bison-standing.jpg) (http://www.wgslv.com/images/Primus.jpg)
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Scallops and chanterelle mushrooms fried in butter and garlic
steamed green beans
Cheap bottle of Chablis for an accompaniment...
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wild rice/ham soup
challa
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whole wheat pita with roasted garlic hummus
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Well, we are up the road in Virginia for a long weekend - staying 2 nights @ the Martha Washington Inn in Abingdon, VA - home of the famous Barter Theater - goin' to see a one-man musical tomorrow night on Jimmie Rodgers, Father of Country Music - about 15 miles down I-81 is Bristol, TN, where in 1927 Ralph Peer recorded for the first time, Jimmie Rodgers & the Carter Family - kind of the beginning of 'recorded' early country music; the Stanley Brothers (and many others) hail from this southwestern portion of Virginia!
Tonight, dined @ the restaurant in the Inn - a wonderful experience (CLICK on the image for a menu selection - not the same, so must change constantly) - I started out w/ quail spinach salad; quail was grilled just right - did a 'light fare' for my main course - duck breast medium rare w/ some greens, dried cranberries, etc. plus an interesting julienne of veggies in a phyllo dough puffed pastry - like a wonderful 'eggroll' - had a couple of glasses for Foris Pinot Noir from Oregon (excellent!); shared a dessert - delicious bread pudding (a specialty of the house) - goin' back tomorrow night before the show - lookin' forward to the experience already - :)
(http://summerfieldinn.com/images/Martha_Washington/Martha_Washington_Inn.jpg) (http://www.marthawashingtoninn.com/dinner_menu.htm)
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whole wheat pita with roasted garlic hummus
Mmmmmmmmm. :)
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A baguette with cheddar cheese in.
These two countries were at war for many centuries, but this combination works well.
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I've got another batch of bacon in the works. I'm also rendering some pork fat in order to make some pork belly confit.
Allan
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I've got another batch of bacon in the works. I'm also rendering some pork fat in order to make some pork belly confit.
Allan
NO wonder Pork Belly futures are climbing up contrary to other livestock pits $:)
"An analyst also called pork bellies mostly higher on steady fresh belly quotes Thursday at $72 per hundredweight and short covering that may overpower possible spillover selling.
Also, February's oversold chart signal may embolden potential buyers, the analyst said. "
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whole wheat pita with roasted garlic hummus
You sound like an Israeli. ;D
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(http://img128.imageshack.us/img128/8339/potroaston1.jpg)
Not my photo :)
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Yankee pot roast?
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Here are some pics of the weekends project of pork belly confit (http://www.flickr.com/photos/17683007@N04/sets/72157602924330956/show/). It's on the plate with sauteed spinach that I drizzled with a little balsamic. On the side is a little mustard and some baguette.
Allan
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Here are some pics of the weekends project of pork belly confit (http://www.flickr.com/photos/17683007@N04/sets/72157602924330956/show/). It's on the plate with sauteed spinach that I drizzled with a little balsamic. On the side is a little mustard and some baguette.
Allan
So,how'd it taste?
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So,how'd it taste?
Howdy Muriel,
How are you?
I really believe it is one of the finest things I've ever cooked. Do you do much confit?
Allan
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Howdy Muriel,
How are you?
I really believe it is one of the finest things I've ever cooked. Do you do much confit?
Allan
Allan I am well.
Only ever duck confit and that seems like a life time ago(in my Elizabeth David period).
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I was going to eat roasted pheasant with some friends, but it smelt so bad I couldn't force myself even out of cordiality. Last time this was cooked, the kitchen and surrounding corridors smelt of burning corpses for over 24 hours... :-X
Yankee pot roast?
Pot roast, yep, although I don't know enough about it to be aware of any specific/regional types :)
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I was going to eat roasted pheasant with some friends, but it smelt so bad I couldn't force myself even out of cordiality. Last time this was cooked, the kitchen and surrounding corridors smelt of burning corpses for over 24 hours... :-X
Pot roast, yep, although I don't know enough about it to be aware of any specific/regional types :)
Here in Texas I am not aware of such a thing as Rebel Pot Roast
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some sort of vegan Thai food which you can get a huge takeaway of for £3. I swear this is the sort of slop that they feed pigs with in Lithuania.
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Yes,roasted Lithuanian pig,with that hint of lemongrass!
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mmmmm.....Lithuanian lemongrass pork belly confit.
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mmmmm.....Lithuanian lemongrass pork belly confit.
;D
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mmmmm.....Lithuanian lemongrass pork belly confit.
Don't that sound half-evil . . . .
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Don't that sound half-evil . . . .
A whole new fusion fad.
Soy sauce on your Coulibiac!
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Buckwheat with plain yogurt.
Salad with a scoop of Tuna with french dressing.
2 eggs fried on butter with whole wheat toast and creamcheese.
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Chinese style chicken with chille sauce and brown jasmine rice.
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2 Pink Lady Apples
(I picked them off a tree in Princeton, NJ yesterday) :)
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2 Pink Lady Apples
(I picked them off a tree in Princeton, NJ yesterday) :)
Apple thief!!! ;D
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Apple thief!!! ;D
Well better to pick and eat them rather than leave them for the wild bears.
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2 Pink Lady Apples
(I picked them off a tree in Princeton, NJ yesterday) :)
So it's not true that nothing any good ever came out of Princeton!
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So it's not true that nothing any good ever came out of Princeton!
You obviously haven't been here. (http://www.prex.com/)
Westcoastians ::)
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Apple thief!!! ;D
I paid $1.09 a pound.
Had some lovely mulled cider too. :P
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The prices look high, George--whatever the market will bear, I guess.
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The prices look high, George--whatever the market will bear, I guess.
Must have been organic.Costs more if they leave the pesticides out.
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There's also Hoagie Haven in Princeton for after Prex.
I love hanging in Princeton actually.
Allan
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The prices look high, George--whatever the market will bear, I guess.
Apples of this caliber go for $3 a pound on average in NYC.
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Must have been organic.Costs more if they leave the pesticides out.
Whoops--I meant the prices at Princeton Record Exchange, not the apples. These days I'm paying $2/lb for Pink Ladies.
(They're my wife's favorite. Come to think of it, she's a pretty pink lady, herself, when she gets out of the hot tub!)
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There's also Hoagie Haven in Princeton for after Prex.
I love hanging in Princeton actually.
Allan
I prefer to shop there instead. ;D
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Whoops--I meant the prices at Princeton Record Exchange, not the apples. These days I'm paying $2/lb for Pink Ladies.
Oh, I see. :)
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Apples of this caliber go for $3 a pound on average in NYC.
What a deal,the cocktail must go for 6 bucks(CDN)in a New York City bar.
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Whoops--I meant the prices at Princeton Record Exchange, not the apples. These days I'm paying $2/lb for Pink Ladies.
(They're my wife's favorite. Come to think of it, she's a pretty pink lady, herself, when she gets out of the hot tub!)
;D
I was racking my brain for a comment about the cost of ladies but came up with nothing. :-\
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What a deal,the cocktail must go for 6 bucks(CDN)in a New York City bar.
$6 US at dive bars. (Last I heard anyway)
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Hmmm--speaking of Pink Ladies, has anyone heard from Eric lately? >:D
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$6 US at dive bars. (Last I heard anyway)
Goodness,you couldn't pay me to drink cocktails under water!
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Goodness,you couldn't pay me to drink cocktails under water!
Good you weren't born a mermaid. ;D
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One more about apples: Stemilt Orchards, one of our biggest growers here, only a mile from my house, started a new organic variety: 'Amphoris and I paid $1.23 for one average size apple. And then I picked up one pound of their Galas for $1.15! There must be lesson in there, some place. ???
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One more about apples: Stemilt Orchards, one of our biggest growers here, only a mile from my house, started a new organic variety: 'Amphoris and I paid $1.23 for one average size apple. And then I picked up one pound of their Galas for $1.15! There must be lesson in there, some place. ???
Yes, that eating foods that better support your health (organic) costs more. To me that seems logical. Plus, you're worth it. :)
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That was sweet, thank you George! :-*
The Amphoris apple actually is the best I have eaten in a long time. Just the right sweetness, very juicy, and you don't have to use an axe to slice it; an ideal apple to eat out of hand.
But there is another reason I will buy it more often: Showing the orchardist that his effort is appreciated and may his organically productions bring him prosperity.
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That was sweet, thank you George! :-*
The Amphoris apple actually is the best I have eaten in a long time. Just the right sweetness, very juicy, and you don't have to use an axe to slice it; an ideal apple to eat out of hand.
But there is another reason I will buy it more often: Showing the orchardist that his effort is appreciated and may his organically productions bring him prosperity.
Indeed. Organic helps the farmers, the workers on the farm, the environment - and the surrounding communities, as the pesticides get into the drinking water. :-\ Woody Harrelson made a documentary "Go Further" (http://www.sphinxproductions.com/pages/gofurther_pressclips.html) about this subject, where he rode on a bicycle down the coast of California, stopping a colleges along the way, raising awareness about the importance of organic food. It's also a fun film. His friends are a bit wacky. ;D
Honeycrisp is my new favorite. They had them a month or so ago where I work for $3.95 (organic) I tried a sample and was hooked. Worth every penny. :)
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Eggs and cheddar grits. 8)
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I like apples that are both green and red, juicy but not too much, hard but not like a stone, a little sour and sweet at the same time and preferebly oval in shape. I can never find them, or I don't know which type to go for. IT has to be like the Red Delicious type but green on the outside as well as red, and definitely greenish on the inside (rather than white ). They have that exact type in Turkey which only comes out in mid-September for about 15 days :-\
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Whey protein isolate laced with L-glutamine .......
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Tonight, I made myself some spaghetti and ate it with a stirfry consisting of a package of stirfry vegetables, which was mostly broccoli florets, pea pods, and strings of summer squash. I actually started out with mushrooms and some anise seed in a hot wok with peanut oil, then added the vegies, then a bunch of shrimp, then some soy sauce and some cornstarch to thicken the soy sauce into a nice gravy. Then, covered, and cooked a while, then added the spaghetti, and had it with some bread and butter.
Yum!
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(http://www.horizonorganic.com/products/eggnog/images/eggnog_01.jpg)
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Curry - the one thing that me and chavs can agree on.
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Curry - the one thing that me and chavs can agree on.
;D
I'm eating the inside of my mouth. I'm starving but there's no food to be had in the office where I'm working. Only an hour to go and I can grab some grub. :)
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;D
I'm eating the inside of my mouth. I'm starving but there's no food to be had in the office where I'm working. Only an hour to go and I can grab some grub. :)
How does it taste?
I bought a pound of sesame seed covered roasted peanuts at the nut store - some kind of Middle Orient specialty. They languished in the cupboard for a while, so I turned them into home made peanut butter. Very good!
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Off on a short fall mountain weekend - colors are beautiful! Staying @ the Crestwood Inn (http://www.theinnatcrestwood.com/index.asp) for a few days - just off the Blue Ridge Parkway near Blowing Rock (1 1/2 hours only from home) - just spectacular views of the mountains, including the famous Grandfather Mountain - last night dined @ at the Inn's restuarant, Dominic's Table, plus the late afternoon 'wine & cheese' complimentary offering @ the beautiful but intimate bar!
Tonight, dinner @ the Gamekeeper (http://www.gamekeeper-nc.com/) (third visit there over the recent years) - fabulous experience (CLICK the name for the menu offerings) - we both started out w/ the bibb salad (although the other appetizers sounded superb!) - I had the ostrich (locally grown in North Carolina even!) on a bed of delicious risotto/spinach + seasonal sautéed veggies + a couple of glasses of Chilean wines (started w/ Malbec & switch to Pinot Noir, latter excellent & my 'first' South American PN); wife had a bison rib eye w/ macaroni/cheese (mild blue); the latter is one of her 'growing up' comfort foods - she loved the main course. We then shared a light key lime/wafer type dessert - hard to describe, but delicious (and did not feel guilty!) - :D
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About all I can handle tonight:
(http://content.answers.com/main/content/wp/en/4/41/Clementines.jpg)
(http://ecx.images-amazon.com/images/I/51TGBP0GAEL._SL160_.jpg)
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This stuff is gonna get me through the holidays!
(http://www.horizonorganic.com/products/eggnog/images/eggnog_01.jpg)
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Off on a short fall mountain weekend - colors are beautiful! Staying @ the Crestwood Inn (http://www.theinnatcrestwood.com/index.asp) for a few days - just off the Blue Ridge Parkway near Blowing Rock (1 1/2 hours only from home) - just spectacular views of the mountains, including the famous Grandfather Mountain - last night dined @ at the Inn's restuarant, Dominic's Table, plus the late afternoon 'wine & cheese' complimentary offering @ the beautiful but intimate bar!
Tonight, dinner @ the Gamekeeper (http://www.gamekeeper-nc.com/) (third visit there over the recent years) - fabulous experience (CLICK the name for the menu offerings) - we both started out w/ the bibb salad (although the other appetizers sounded superb!) - I had the ostrich (locally grown in North Carolina even!) on a bed of delicious risotto/spinach + seasonal sautéed veggies + a couple of glasses of Chilean wines (started w/ Malbec & switch to Pinot Noir, latter excellent & my 'first' South American PN); wife had a bison rib eye w/ macaroni/cheese (mild blue); the latter is one of her 'growing up' comfort foods - she loved the main course. We then shared a light key lime/wafer type dessert - hard to describe, but delicious (and did not feel guilty!) - :D
Aye-aye-aye!!! :o
Had to be content with submarines tonight - eveything cut and cooked in de olde kitchen, but still, nothing to right home about - let alone the Gourmet Forum :D
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(http://aplikacie.slovenska.sk/wobj/data/594/obrazky/resized_0608.jpg)
All hail Polish sausages :P
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Had to be content with submarines tonight - eveything cut and cooked in de olde kitchen, but still, nothing to right home about - let alone the Gourmet Forum :D
André - enjoyed that restaurant - reminded me of the Aux Anciens Canadiens restaurant in Quebec City that we ate at a few months ago on out visit to Quebec, i.e. the emphasis on 'wild game' animals; in fact the other night, the Gamekeeper had a 'Yak ribeye' on the menu, which I would have tried, but they had already ran out! Last time we ate there, my wife had a 'wild boar chop' - she thought it was a little tough, but was still on the menu (at least that night) - the ostrich was delicious, but I'm a fan of that bird!
Just got home - so tonight 'eating in' also, but should be fine! Dave :D
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Today I prepared my bolognese sauce: chopped bacon, shallots, crumbled sausage meat and ground veal. Chopped carrot, celery. Cook until the meat is done, add a diced tomato or two, let reduce until the tomato water is gone. Douse with a glass of white wine, bring to a boil again, add spices, let reduce. Then add a glass of cream and let simmer for an hour. Lots of manipulation and constant attention, so meanwhile I get that botle of white wine down to a reasonable level :D.
Tonight's meal will feature on of my wife's belgian recipes. She has long stopped cooking. I took over and now cook like a native! We're having a rôti de porc à la moutarde: pork roast (rib eye) braised and served with a bucket of scrumptious mustard sauce. Lard the roast with garlic cloves, then sizzle it in a pan. In a large cocotte, put the roast on a bed of carrots, onions and celery (2 of each, cut in half or quarters). Add 1-2 cups of vegetable broth. Cook in the oven at 275-300 degrees until the roast easily separates from the rib rack (it must be extremely tender). Remove and keep warm. Boil the braisé juices down to about 1/2 a cup, add generous helpings of hot mustard (Maillé is excellent) - say, at least 1/4 of a cup. Then add a cup of cooking cream (15%). Bring to a gentle boil, put the roast back and let it simmer in it for about 15 minutes. Serve with a purée of mashed potatoes and parsley roots, and a green salad. Dried herbs that I use in varying combinations (but lightly): marjoram, sage, rosemary and savory.
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Lilas Pastia:
"She (wife) has long stopped cooking."
Good for her. I have too.
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I think women in a kitchen are more efficient, with an eye on the practical side. Men like to indulge in culinary fantasies. They also tend do be messy :D
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My father-in-law cooked in an upscale restaurant until WWII needed him. He would make wonderful food at home. You should have been able to try his turkey stuffing recipe. He also came up with putting a little bit of horseradish in Cole slaw to perk it up.
My husband cooked. He was so much more creative than I was and his specialty was pizza.
Now my son cooks but he loves the gourmet cooking and gets his recipes from epicurious.com. There is a recipe there for pulled pork that is great. When people hear he is going to cook a meal, they all show up. LOL And he just loves it. One more thing - he can use more cooking utensils than anyone I have ever seen. It is truly mind-boggling! LOL
I agree with your remarks on differences between men's and women's cooking.
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Today I prepared my bolognese sauce: chopped bacon, shallots, crumbled sausage meat and ground veal. Chopped carrot, celery. Cook until the meat is done, add a diced tomato or two, let reduce until the tomato water is gone. Douse with a glass of white wine, bring to a boil again, add spices, let reduce. Then add a glass of cream and let simmer for an hour. Lots of manipulation and constant attention, so meanwhile I get that botle of white wine down to a reasonable level :D.
Tonight's meal will feature on of my wife's belgian recipes. She has long stopped cooking. I took over and now cook like a native! We're having a rôti de porc à la moutarde: pork roast (rib eye) braised and served with a bucket of scrumptious mustard sauce. Lard the roast with garlic cloves, then sizzle it in a pan. In a large cocotte, put the roast on a bed of carrots, onions and celery (2 of each, cut in half or quarters). Add 1-2 cups of vegetable broth. Cook in the oven at 275-300 degrees until the roast easily separates from the rib rack (it must be extremely tender). Remove and keep warm. Boil the braisé juices down to about 1/2 a cup, add generous helpings of hot mustard (Maillé is excellent) - say, at least 1/4 of a cup. Then add a cup of cooking cream (15%). Bring to a gentle boil, put the roast back and let it simmer in it for about 15 minutes. Serve with a purée of mashed potatoes and parsley roots, and a green salad. Dried herbs that I use in varying combinations (but lightly): marjoram, sage, rosemary and savory.
Both preperations sound delicious and I have no doubt well worth the time and effort that has to go into them.
Allan
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I think women in a kitchen are more efficient, with an eye on the practical side. Men like to indulge in culinary fantasies. They also tend do be messy :D
I am quite clean in the kitchen, but I'm also very well organized. Things get really messy, really quick if you're midway thorough a preperation and aren't organized.
A London times article a while back tried to make a theory of the difference between men and women cooking. You can check it out here:
Sex on a Plate (http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article1755167.ece)
Allan
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Very interesting :D. as are the comments that follow, of which this one is the cherry topping the sundae:
It's easy to tell - all the desserts with whipped cream, are made by women. Men's puds are all heavy and sticky. Real men don't make syllabub. They make steamed treacle pudding.
The difference is that women want a dessert that is so light they can fool themselves it's not fattening (despite the egg yolks and whipped cream, plus sugar and alcohol) whereas men want a pud to fill them up.
Savoury dishes cooked by women will either be artery-crunching loaded down with half a pound of butter, or else have zero calories in them. Depends if they're premenstrual while they're cooking!
Plus if you look into the kitchen, you can tell if the chef is female - she'll have washed up as she goes along. The male chef will leave a bomb site or have an army of minions to clear up.
Finally, the male chef will expect oodles of praise, while the female chef gave up expecting that years ago.(She'll also be supervising homework, doing the ironing, and chatting on her mobile while she cooks.)
Jane, London, UK
Personally I am extremely practical. I will scour the back of the fridge to recycle any leftovers, whereas my wilfe will open up the fridge, close it and microwave a pizza :P.
I do tend to be messy, and I do wait eagerly for the approving nod ;D.
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Personally I am extremely practical. I will scour the back of the fridge to recycle any leftovers, whereas my wilfe will open up the fridge, close it and microwave a pizza :P.
I do tend to be messy, and I do wait eagerly for the approving nod ;D.
You can't believe how I am laughing at your post. It describes my husband and myself so perfectly.
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What I will be eating, once I cook it: Thai noodle salad (http://www.epicurious.com/recipes/food/views/107628). This is part of my really lame attempts to impress my significant other, who was taught cooking by their very skilled mother, as well as a friend of the family who was a professional chef. I have some kind of weird inferiority complex in the kitchen and am on a crusade to prove that I am not completely inept :P
Thanks to Anne for the link - I've used a few other sites before, but this one seems very good, particularly for the reviews of each recipe.
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I think women in a kitchen are more efficient, with an eye on the practical side. Men like to indulge in culinary fantasies. They also tend do be messy :D
My wife's the messy one. I clean as I go. Nothing takes the afterglow off a good meal quite like facing a sink full of dirty pots and pans.
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My wife's the messy one. I clean as I go. Nothing takes the afterglow off a good meal quite like facing a sink full of dirty pots and pans.
Yup. I clean as I go, or am right behind my wife as she goes. Not unusual for me to be scrubbing pots and pans in the kitchen while Christmas dinner desert is being served (no one seems to miss me ;D), beause I do not want to be up until 2 a.m. cleaning after a full day of Christmas cheer.
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I stopped at the asian grocer this weekend and picked up some nasty bits. Cooked some tripe, as well as some pig heart and kidney. Not sure if anyone actually wants to see photos of this, but if you do, here you go:
offal slide show (http://www.flickr.com/photos/17683007@N04/sets/72157603146810154)
Allan
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Yup. I clean as I go, or am right behind my wife as she goes. Not unusual for me to be scrubbing pots and pans in the kitchen while Christmas dinner desert is being served (no one seems to miss me ;D), beause I do not want to be up until 2 a.m. cleaning after a full day of Christmas cheer.
I always leave the dishes in the sink overnight and do them in the morning while I wait for the kettle to boil.
My husband very rarely cooks,but if he does,it's something Asian.I do try to keep up with the dishes during the day but somehow every glass ,plate and spoon is lined up by the sink to be washed the second one's back is turned.
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I always leave the dishes in the sink overnight and do them in the morning while I wait for the kettle to boil.
My husband very rarely cooks,but if he does,it's something Asian.I do try to keep up with the dishes during the day but somehow every glass ,plate and spoon is lined up by the sink to be washed the second one's back is turned.
Add to this that our nice china and crystal is not dish washer safe and everything needs to be hand dried....loads of fun. But I do enjoy serving friends a nice dinner and they are always thankful.
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I don't have "nice" dishes,I get by with my eclectic 2nd hand store stuff and I will put as much in the dishwasher as possible,the only thing I won't stick in there are my knives which I guard like precious jewels.
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I don't have "nice" dishes,I get by with my eclectic 2nd hand store stuff and I will put as much in the dishwasher as possible,the only thing I won't stick in there are my knives which I guard like precious jewels.
Yup...we use the set once a year Muriel. They were my mother-in-laws china she got for wedding presents. (We asked for a down comforter). The other stuff we could care less if it were sand blasted each night. ;)
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Yup...we use the set once a year Muriel. They were my mother-in-laws china she got for wedding presents. (We asked for a down comforter). The other stuff we could care less if it were sand blasted each night. ;)
Too right Bill,sandblasting is required when we have had Hollandaise on the salmon.
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Too right Bill,sandblasting is required when we have had Hollandaise on the salmon.
:D
Tonight:
Some parmesan chicken and on the side spaghetti stir fried with lots of garlic and butter. Not the most colorful meal, but I'm pleased with the taste results.
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As can be seen from the avatar, my alien dinner didn't go down too well.
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As can be seen from the avatar, my alien dinner didn't go down too well.
Did you eat Harry?
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Did you eat Harry?
Take the hair off before you eat it.
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Did you eat Harry?
No - Larry.
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Tuna Salad with avocados and Fresh Mashrooms.
Cheese Cake with Coffee.
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Out to my little mountain bistro down the road:
Tonight - one of the specials was venison chops - delicious w/ a few glasses of Pinot Noir! ;D
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Almonds & dried cranberries.
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The Mrs. made a delicious soup with roasted chicken, potatoes and cauliflower. I'm having some with a baguette slathered in butter along with a glass of Ravenswood Merlot to wash it all down. It's completely satisfying and damn near perfect.
Allan
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This Thursday's lunch ewas made up of mushroom quiche ("catch of the day" coprinus comatus - pictured below) and tonight a slice of tomato and cheese pizza generously topped with anchovies 0:).
(http://www.fungusfun.com/mushrooms/modules/gallery/albums/album04/Shaggy_Mane_Coprinus_Comatus_7.jpg)
It's a very common Fall mushroom.
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Carrot ginger soup and cornbread
(I'm sick) :-[
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A light breakfast of 4 fried eggs, a T-bone steak and Jimmy Dean sausage
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Carrot ginger soup and cornbread
(I'm sick) :-[
(http://photos.imageevent.com/sgtrock/gm2/drill-sgt%20get%20well_400.jpg)
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(http://www.haugaard.com/pfimages/oatmealtogo.jpg)
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(http://photos.imageevent.com/sgtrock/gm2/drill-sgt%20get%20well_400.jpg)
I just need some more rest, Sarge.
(http://www.tegneserieguiden.net/usa/billy/billy8.gif)
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Coquilles St-Jacques (scallops, shrimp and fish in a white wine and cream sauce).
And for dessert: a good bénédictin bleu cheese with oak-aged strong apple cider - from the abbey of course!
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Coquilles St-Jacques (scallops, shrimp and fish in a white wine and cream sauce).
And for dessert: a good bénédictin bleu cheese with oak-aged strong apple cider - from the abbey of course
Andre - sounds great! I love a cheese course for dessert (had several on our recent trip to Quebec!) :D
Overnight in Charlotte to see the comedy musical The Drowsy Chaperone - an absolute delight!
Pre-theater dinner @ McCormick & Schmick's - shared a dozen oysters w/ wife (6 different types w/ half coming from Prince Edward Island & Nova Scotia, 2 from the East Coast, and remainder from British Columbia/Vancouver area - Canadians well represented!); light main course for me - wonderful piece of swordfish caught off the North Carolina coast w/ veggies; couple of glasses of Geyser Peak Sauvignon Blanc - quite delicious & not filling (hate to be stuffed @ a performance!) - :)
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A light breakfast of 4 fried eggs, a T-bone steak and Jimmy Dean sausage
You will be overpuffed.
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A light breakfast of 4 fried eggs, a T-bone steak and Jimmy Dean sausage
The maple and sage?
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I may indulge in one of my favorite "bad for you" treats: McDonalds' sausage mcmuffin with egg! (Oh, yeah...I can feel my arteries clogging in anticipation!)
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I may indulge in one of my favorite "bad for you" treats: McDonalds' sausage mcmuffin with egg! (Oh, yeah...I can feel my arteries clogging in anticipation!)
My chest just tightened reading your post David....ummm, errrr, do you mind grabbing me a McDonald's breakfast Steak, Egg & Cheese Bagel while you're there.
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"Have it your way," fellas. (http://www.emofaces.com/en/emoticons/d/doctor-emoticon.gif)
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That's what middle age does for you, fellas! Instead of washing down a couple of tabs of acid with a fifth of Jack Daniels and firing up the Harley for a cruise to Big Sur, living dangerously means eating egg yolks and holding on to growth stocks instead of rebalancing your portfolio!
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That's what middle age does for you, fellas! Instead of washing down a couple of tabs of acid with a fifth of Jack Daniels and firing up the Harley for a cruise to Big Sur, living dangerously means eating egg yolks and holding on to growth stocks instead of rebalancing your portfolio!
Does riding the Harley get your heart rate up enough,go for a jog instead.
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Buffalo, pepper & onion omelette with Jimmy Dean Sausage (16 oz).
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Roast sirloin tip,roast potatoes,beets...should I make Yorkshire pudding?
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Roast sirloin tip,roast potatoes,beets...should I make Yorkshire pudding?
Absolutely, just remember the foil on the bottom of the oven or I'll smell it from Colorado....yum. By the way, do you cook the beet greens as well. Give me fresh beets and their greens along with a baked potato and I'm set.
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Cumberland sausage (http://en.wikipedia.org/wiki/Cumberland_sausage). It unrolled and fitted down the entire length of a large baguette - it made a meal for me and 3 friends :P
(http://img49.imageshack.us/img49/5489/cumberlandsausagemy2.jpg)
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Crab meat and lobster meat mixed together with Miracle Whip (you either love it or hate it) and spread on thickly sliced French bread that was bought this evening still warm from the bakery.
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Remind you of home, Bogey?
Allan
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Remind you of home, Bogey?
Allan
It was definitely an attempt at that. Unfortunately the lobster had been frozen and the crab came from a can. My version of a "poor man's" lobster roll Allan. I absolutely love living here in Colorado, however, there are some heavy prices that I must pay for my land-locked bliss. Not having a fresh lobster roll at the ready is one of them:
(http://farm2.static.flickr.com/1174/879293505_8860c55c3f.jpg)
Some places back east also add a leaf of lettuce. I usually take that off and use it as a napkin.
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Roasted pumpkin seeds, wasabi peanuts, and a cup of Kona
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It was definitely an attempt at that. Unfortunately the lobster had been frozen and the crab came from a can. My version of a "poor man's" lobster roll Allan. I absolutely love living here in Colorado, however, there are some heavy prices that I must pay for my land-locked bliss. Not having a fresh lobster roll at the ready is one of them:
(http://farm2.static.flickr.com/1174/879293505_8860c55c3f.jpg)
Some places back east also add a leaf of lettuce. I usually take that off and use it as a napkin.
I like to hold the lettuce too........and the bread and mayo :P
Allan
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I've been busy in the kitchen all morning. Had the bird in brine and pulled that out. Got some stock going. Cut up some pork shoulder for the sausage I'll make for stuffing. Started curing more pork belly. Got a batch of pasta dough going for canneloni that I'll bring over to a hang of food wine and movies at a friends house. Had eggs, spinach and coffee and all this before noon!!!!! If only I could figure out how to be this productive this early in other areas of my life I might feel like I'm getting something done!!!!!!
Allan
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:-)
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(http://img514.imageshack.us/img514/1386/f2525091014100bgrq5.jpg)
It probably tastes the same as the box containing it :'(
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I like to hold the lettuce too........and the bread and mayo :P
Allan
Gotta have those grains for breakfast Allan. ;)
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(http://www.bbcgoodfood.com/recipes/3038/images/3038_MEDIUM.jpg)
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I've chosen to keep away from my family and friends this Thanksgiving, and give thanks to myself. As a result, I couldn't have a fancy dinner. I eat like a stoic anyways.
Today:
Breakfast- Total Cereal, Skim Milk with Protein Whey, Nonfat Yogurt
Lunch- Banana, Chocolate Powerbar
Dinner- Veggie Burger, Vitamin Water, FiberRich Crackers, Jack's Links BBQ Pork Jerky, Canned Vegetables, Figs from Kalamata
After- Blueberry Scone, Canaloupe, Popsicle
about 10 servings grain(ish), 4 servings of vegetables, 4 servings fruit, 2.5 dairy, 2 servings meat
2650 calories
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This evenings fare:
Turkey
Dressing (no oysters in mine either Dave >:( :D)
Mashed potatoes with gravy
Corn
Peas
Squash
Turnip
Egg Plant Casserole-my favorite part of the meal
Asparagus (I know, I know, out of season, but still delicious. ;))
Shrimp
Apple pie
Pumpkin pie
Now time to roll home...literally.
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i ate a bag of coal this thanksgiving...
i've been a bad boy :-[
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I've chosen to keep away from my family and friends this Thanksgiving, and give thanks to myself. As a result, I couldn't have a fancy dinner. I eat like a stoic anyways.
Today:
Breakfast- Total Cereal, Skim Milk with Protein Whey, Nonfat Yogurt
Lunch- Banana, Chocolate Powerbar
Dinner- Veggie Burger, Vitamin Water, FiberRich Crackers, Jack's Links BBQ Pork Jerky, Canned Vegetables, Figs from Kalamata
After- Blueberry Scone, Canaloupe, Popsicle
about 10 servings grain(ish), 4 servings of vegetables, 4 servings fruit, 2.5 dairy, 2 servings meat
2650 calories
That looks so awful on the page :P. I sincerely wish you had a modicum of enjoyment gulping the stuff down.
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This evenings fare:
Turkey - Dressing (no oysters in mine either Dave >:( :D)
Mashed potatoes with gravy ......................
Now time to roll home...literally.
Bill - looks like an absolute feast to me! Presonally, I find oysters best raw on the half shell w/ little additions - ;D As a GI radiologist, if you need a recommendation for some antacids and/or PPI, send me a PM - ;) :D Dave
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That looks so awful on the page :P. I sincerely wish you had a modicum of enjoyment gulping the stuff down.
I did enjoy everything down to the canned, microwaved veggies. I've gotten used to eating healthy, boring foods. I had a blueberry scone. That's not awful; it's delightful.
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This evenings fare:
Asparagus (I know, I know, out of season, but still delicious. ;))
White or green?
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White or green?
Green. Would love to try some of that white, but have never seen it offered here.
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I've seen it many times in Germany/Belgium/Holland - normally around late Spring (May-June). A typical fare, overrated IMO. http://en.wikipedia.org/wiki/Spargel. I've had it boiled, in sauce, in soup, you name it.
I much prefer the tastier geen ones, even if they're canned (the taste is smokier).
White and green asparagus:
(http://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Asparagus_produce-1.jpg/230px-Asparagus_produce-1.jpg)
If you like heart of palm, you'll like the white asparagus. You can serve it in the same way: light dressing and croutons.
Note that the French Crème d'asperges always uses the geen variety. Google and have fun! Tip: adding a little Curry is green asparagus Crème best kept secret!
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Well, no turkey for us yesterday, i.e. Thanksgiving - wife went to a church 'commune' dinner which I did not want to attend, so steamed up some Alaskan King Crab w/ a salad & some Chilean wine (Chardonnay from the Casablanca Vly) for myself - I was not unhappy! ;D
The next day, we had a wonderful pheasant (baked w/ an apple recipe) along w/ some veggies - the meat was just wonderful - succulent & tasty - even the breast meat was nice and moist (a problem that I've observed w/ previous preparations of pheasant) - wine for the evening was a '04 Pinot Noir from Morgon (California Santa Lucia Highlands - aged over a year in my basement cellar - delicious!). :)
(http://www.naturephoto-cz.com/photos/birds/pheasant-9140.jpg)
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And you ate and enjoyed the flesh of this beautiful bird? :'(
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Free-range Royal Berkshire back bacon, two free-range eggs, a chunk of ciabatta, a dollop of onion marmalade and a glass of mandarin juice.
Yum!
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Free-range Royal Berkshire back bacon, two free-range eggs,
Yum!
Nicely done here Peregrine....and might I say that your avatar(s) is always a pleasure to take in.
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Free-range Royal Berkshire back bacon, two free-range eggs, a chunk of ciabatta, a dollop of onion marmalade and a glass of mandarin juice.
Yum!
Here's the key word for me!!!!!
Allan
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Nicely done here Peregrine....and might I say that your avatar(s) is always a pleasure to take in.
Thank-you!
8)
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Just gonna' roast one of these fella's:
(http://www.strombergschickens.com/images/wild_waterfowl/mallard_L.jpg)
Wild Mallard and have it with some mashed swede and some more Chianti...
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Cannibal! ;D
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Chicken cacciatore. Home recipe :D
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And you ate and enjoyed the flesh of this beautiful bird? :'(
LOL - ;D Don't think it was that particular bird, but certainly one looking similar - fortunately, my wife just picked it up frozen & packaged - don't believe I could have 'shot it' in the wild! (I'm not a hunter, so not a concern) - actually, my 'saddest' food relationship is veal - just love it! But, always see those cute little calves - :'( Dave
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Buttered crumpets with some of my Aunt's Quince jam from this years harvest. Delicious!
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I was eating a bowl of Trix cereal....now I am cleaning it off of my computer screen.
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I was eating a bowl of Trix cereal....now I am cleaning it off of my computer screen.
Whoops!
:-\
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Whoops!
:-\
Yup....see Que's Furtwängler's thread for details.
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Fried ham (leftover from Thanksgiving) and eggs. :)
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I've tried this, and loved it.
(http://www.apulia3000.com/images/AGLIODAAPERITIVODOLCE.jpg)
It's raw garlic in olive oil. Not strong as fried garlic, not unpleasant as (for me) cooked garlic. Very crispy, mmmh.
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I was eating a bowl of Trix cereal....now I am cleaning it off of my computer screen.
Silly Bogey, Trix are for kids. ;D
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Cinnamon Toast Crunch is where it's at!
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Open faced turkey sandwich.
Allan
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Open faced turkey sandwich.
Allan
With gravy I presume? (And lots of black pepper and a few chunks of the dressing on mine.)
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Yup, tons of stuffing and loads of gravy. A small dollop of cranberry on the side. Fenlon called it the mile high diner special or something like that.
Allan
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Good-sized pieces of portuguese farm cheese and benedictine monks bleu cheese from here. With a glass of Costières-de-Nîmes. Life is good... ;D
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Yup, tons of stuffing and loads of gravy. A small dollop of cranberry on the side. Fenlon called it the mile high diner special or something like that.
Allan
Due to your post, just had one myself. Same dollop garnish included, but threw some left over peas and corn on top of the sandwich to give it some color. ;D
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Tonight, eating @ home - venison medallions medium rare in a brown wine mushroom sauce + sauteed spinach - along w/ some Morgon '04 Pinot Noir from the Central Coast of California - excellent! :D
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Tonights main course:
Balsamic Glazed Pork Chops
(http://www.kraftfoods.com/images/recipe_images/RaspberryGlazed_Pork_Chops.jpg)
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Tonights main course:
Balsamic Glazed Pork Chops
(http://www.kraftfoods.com/images/recipe_images/RaspberryGlazed_Pork_Chops.jpg)
Bill - sounds delicious - I love pork tenderloins, esp. w/ a marinade & cooked still pink!
Tonight, sushi-grade tuna bought locally, seared just a minute per side (pre-marinaded) w/ a salad veggie side - quite lite! (pic below is what the tuna looked like, not the same presentation!); wine was an Oregon '04 Pinot Noir from Lemelson (Thea Vyd) - been aging in my cellar for about a year - fine combination (just my personal preference - love Pinot Noir w/ salmon & tuna - best argument for 'red' wine & fish together!) - ;D
(http://www.nimes.wingerz.com/wp-content/uploads/2007/01/img_1342a.jpg) (http://webmarin.com/blog/uploaded_images/lemelsonTheas-729215.jpg)
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Cooked some white quinoa with olive oil and chopped parsley. Next to that, some [mock] chicken strips with homemade tomato based sauce. Sliced kirby cucumbers for refreshment 0:)
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Tuna salad with a scoop of egg salad with fresh Mashrooms and veggies.
Hot starbucks chocolate with whip cream.
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Tuna salad with a scoop of egg salad with fresh mushrooms and veggies.
Hot starbucks chocolate with whip cream.
Fixed your post.
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Fixed your post.
Why thanks.... ::)
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Jif Peanut Butter sandwich with Ramen chicken noodle.
Delicious and supa-cheap!
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I just finished eating an yogurt and went out to have a very strong espresso. My breakfast.
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My first experiments with dry curing meats came out of the curing chamber today. I made some duck proscuitto and damn is it good. Luscious, glistening fat and slightly salty gamey flesh....I wish you were all here to try one of the thinly sliced pieces. I should have made more because it's gonna be gone by tonight. Next up is dry cured pork belly.
I'll post some pics later this afternoon.
Allan
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I've tried this, and loved it.
(http://www.apulia3000.com/images/AGLIODAAPERITIVODOLCE.jpg)
It's raw garlic in olive oil. Not strong as fried garlic, not unpleasant as (for me) cooked garlic. Very crispy, mmmh.
How did your co-workers respond?
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My first experiments with dry curing meats came out of the curing chamber today. I made some duck proscuitto and damn is it good. Luscious, glistening fat and slightly salty gamey flesh....I wish you were all here to try one of the thinly sliced pieces. I should have made more because it's gonna be gone by tonight. Next up is dry cured pork belly.
I'll post some pics later this afternoon.
Allan
Here are the pics. This was roughly a 2 week process. Some of the color looks horrible in these shots and none of the good detail comes through. It's really damn good though and the easiest thing in the world to do.
duck prosciutto (http://flickr.com/photos/17683007@N04/sets/72157603333073039/show/)
Allan
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The photos actually look pretty good. So how do you serve this, e.g., with melon? Or is there something else that complements the flavor better?
--Bruce
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How did your co-workers respond?
As I've said it's very soft in taste, probably the evil essence of garlic tends to be absorbed by the oil, not compromising your breath at all.
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As I've said it's very soft in taste, probably the evil essence of garlic tends to be absorbed by the oil, not compromising your breath at all.
It looks absolutely delicious. I think garlic is one of the most heavenly things on earth. 0:)
--Bruce
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The photos actually look pretty good. So how do you serve this, e.g., with melon? Or is there something else that complements the flavor better?
--Bruce
Melon would work great Bruce, that's classic. I've just been munching on it by itself in it's pure form and also with some baguette just to get an idea of the taste. My main idea is to be able to offer folks that come over a charcuterie plate of different dry cured meats (also what a great snack for after concerts or rehearsals with a glass of wine). It'd be great on pizza or pasta (how bout some sort of duck egg carbonara!!!) the possibilities seem limitless.
Allan
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(http://www.waterfootprint.org/images/gallery/original/apple.jpg)
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Here are the pics. This was roughly a 2 week process. Some of the color looks horrible in these shots and none of the good detail comes through. It's really damn good though and the easiest thing in the world to do.
Allan - looks like my 'seared' rare tuna! Wife & I love duck, so despite your 'color' complaints, I'm sure we would have loved the taste of that meat - :D
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I think garlic is one of the most heavenly things on earth. 0:)
I agree, but there's one thing I like even more: onions, especially when red and raw. On pizza or fried. 0:)
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Grilled Cheese (cheddar)
with
Garlic French Fries
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My treadmill broke the other day (after 9 yrs - $500 estimate to fix it!); so, just bought a new one @ Sears - down the road is one of our favorite oriental restaurants - I had sushi w/ a couple of Kirin beers: started w/ a wonderful seaweed salad - tuna, yellowtail, & smoked salmon sushi + spicy tuna, eel, & shrimp tempura rolls - delicious! :P
(http://www.siberianhunger.com/wp-content/uploads/2007/02/sushi.jpg)
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SonicMan: I remember you as the admirer of Northwest wines. The State of Washington finished this year's grape harvest, a new record: 123,000 tons! The makings for quite a number of bottles to enjoy! ;D
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A Quart of organic Egg Nog for lunch.
Two slices of white pizza for dinner with a Sprite Zero. 8)
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Sprite Zero. 8)
Sprite Zero is possibly the only diet drink that tastes better than its regular. Coke Zero is pretty close to its original too.
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I've had lots of vodka (citrus martinis w/citron vodka, fresh lemon juice, and cointreau) and french fries this evening. A total calorie/fat abstinence is called for the rest of the weekend $:)
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SonicMan: I remember you as the admirer of Northwest wines. The State of Washington finished this year's grape harvest, a new record: 123,000 tons! The makings for quite a number of bottles to enjoy! ;D
Lis - thanks for the good news! :D I'm indeed an avid consumer of Washington State wines, unfortunately, not many of the small producers in the eastern part of the state come to my area; currently in my cellar, I have mostly the two BIG producers, i.e. Columbia Crest & Ch. Ste. Michelle, along w/ some Hogue & Gordon Brothers - I was having some Columbia Crest Reserve Syrah the other night - excellent; and I really enjoy the vineyard selections from Ch. SM, such as Indian Wells - will certainly keep a 'lookout' for the '07s! :) Dave
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Sprite Zero is possibly the only diet drink that tastes better than its regular.
Yes, though I'd love to see a company make a natural version with real fruit juices.
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Marinating pork slices that I'll attempt to cook greek-style. The marinade is made of plain yogurt, chopped green onions, garlic, ordinary cucumber dressing, steak spices, ground coriander seeds and oregano.
I htink the best method is to sear the meat in small quantities ?
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I think garlic is one of the most heavenly things on earth. 0:)
--Bruce
Definitely, totally agree
:)
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Eating in tonight - LOML made a superb dinner (pic below) - main course a sauteed crab combo w/ mushrooms, red peppers, spices, et al + basamti rice w/ other whole grains & some plain green beans! Of course w/ crab, a nice 'light' chardonnay - Casa Laposolle from Chile - Cuvee Alexandre, the '05 vintage (not the one shown - label the same except for the year) - excellent choice w/ the crab - delicious! :D
Music for the dinner is a start of my 'Holiday Season' collection - started out w/ John Boswell - these are a lot of the usual standards but played mainly on the piano w/ wonderful arrangements - take a chance! CLICK on the image for some listingns & comments!
(http://giradman.smugmug.com/photos/227613503-M.jpg) (http://www.wineanorak.com/blog/uploaded_images/casa_lapostolle-745133.jpg) (http://ecx.images-amazon.com/images/I/41KYPE6S90L._AA240_.jpg)Festival of the Heart (http://www.amazon.com/Festival-Heart-John-Boswell/dp/B000000X61/ref=sr_1_3?ie=UTF8&s=music&qid=1196567346&sr=1-3)
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Some friends of mine are preparing a Rijsttafel tomorrow evening. I'm excited to try this all of the stuff.
Allan
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Wish I would be invited also!
Years ago we used to have a restaurant chain here, forgot the name but it was something: 'Rijsttafel' and we enjoyed a great variety of delicious dishes there. Evidently their kind of healthy and attractive food was cancelled out by greasy hamburgers and greasier french fry garbage. :'(
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Baked Salmon.
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Some friends of mine are preparing a Rijsttafel tomorrow evening. I'm excited to try this all of the stuff.
Allan - hope that you enjoyed the meal! Wife & I took a trip to the 'Low Countries' back in the early '90s - spent a few days in Amsterdam, and enjoyed eating in that style! :D
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Took an overnight trip to the Raleigh area (just 2 hrs from home) - the NC History Museum had an exhibit of John White watercolors, many done in the 1580s - he was governor of the famous 'Lost Colony' - lent from the British Museum - spectacular experience!
Stayed overnight @ a new place, Umstead Hotel & Spa - off I-40 near Cary - just received a 5* rating, so we had to give the place a try - their restaurant is called Herons (http://www.heronsrestaurant.com/) - wonderful dining experience; we shared a tuna carpaccio/tartare appetizer followed by a wonderful bib salad; my main course was a 'center cut' 3+" thick swordfish - wife had osso bucco, which she usually can't refused when on a menu! Shared a wonderful bread pudding dessert.
Next day on the way home, drove into Chapel Hill (home of the University of NC) and stopped at the Carolina Inn (http://www.carolinainn.com/dining.htm) for lunch - another pleasant interlude - had a nicely grilled salmon on a bed of succotash w/ a light lobster sauce; delightful combination! :D
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Deer and boar sausage with mixed wild mushrooms and sautéed vegetables, accompanied by buttered japanese noodles (if my friend hadn't told me, I would never have known they were japanese, but anyhow, it was delicious). With a bottle of 2003 Roc de Lussac (Lussac St-Émilion).
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Cashew Carrot Ginger soup
Brown Basmati Rice
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Allan - hope that you enjoyed the meal! Wife & I took a trip to the 'Low Countries' back in the early '90s - spent a few days in Amsterdam, and enjoyed eating in that style! :D
It was a nice evening, and a good time was had by all. The only thing lacking was a little heat in the spice department in some of the dishes, but everything was very flavorful.
Made a quiche last night so having a piece of it this morning, with some breakfast sausage:
(http://i186.photobucket.com/albums/x295/toledobass/1210070913.jpg)
Allan
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Pineapple. Diet Coke.
Business as usual.
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Banana...
muffin.
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Well, around the holidays, we like to have 'snack dinners' (as we call them) - tonight on Christmas Eve, eating in the den while watching A Christmas Carol w/ George C. Scott (tears in my eyes at the end, as usual!) - but our dinner as shown included a couple of cheeses, smoked salmon & trout (w/ a homemade dill sauce), and two different caviars (American - ordered on the web & shipped overnight) - Mumm Blanc de Noirs sparkling wine from the Napa Vly (i.e. made from Pinot Noir grapes - wonderful 'salmon pink' color) - we do this kind of dinner several times a year, usually holidays or special occasions - next one will be New Years Eve! ;D
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It's similar to the one my family had on the evening of the 24th. Our collection included a number of German luncheon meats, smoked ham 'Lachsschinken' and such delicacies. I tried to repeat the custom tonight, not too successful though; at Safeway they never heard of Lachsschinken or Gelbwurst!
I settled for pair of Weiswurst with two Salzpretzel and some Kiona Lemberger!
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Tonight we had a leisurely late evening dinner which started with buffalo wings for appetizers. This was followed by a savoyard cheese fondue (gruyère and vacherin) accompanied by steamed broccoli and small round white potatoes - both great when dipped into melted cheese.
This was accompanied by a nice belgian beer (Saison Dupont (http://en.wikipedia.org/wiki/Saison_(ale))); after a pause we ate Teriyaki filet mignon and orange and tarragon chicken breast cubes cooked on the cooking stone.
(http://www.hotstones.com/Images/TableSetting%5B1%5D.jpg)
This is from some web site, and it shows the food before it's cooked on the stone. What we do is leave it in the oven at 500 degrees for 20 minutes and bring it to the table (with much precaution). Meat is sizzled on the burning stone. Yummy!
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I'm at the in-laws and will cook some risotto for dinner tonight. They've been vegeterians for over 25 years so it's always a challenge to come down here and try and cook for them. It's out of the norm for what I'd normally choose to make for myself but I find it a good thing to be able to try and come up with something that satisfies the diet while finding it tasty myself. So I decided on a risotto with chestnuts and chard. The MIL, a proffesional baker, will make some rolls and also made some lemon bars for dessert. She'll probably throw together a salad at the last minute too.
Have a nice day everyone!!!
Allan
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Breakfast: Fried Potatoes, Sirloin Steak, Cranberry Juice.
Lunch: Cornish Game Hens (3 lbs. BURP!), Stove Top Stuffing, Spinach, Chocolate Ice Cream with Whipped Cream and pecans.
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brunch: monterey jack and spinach omelet, buttered rye toast with raspberry jam, Ethiopia Sidamo coffee
supper: honey-baked ham, scalloped potatoes, green bean casserole, cranberries, cherry pie w/ vanilla ice cream and/or pecan pie for dessert, washed down with some Martinelli's sparkling cranberry-apple juice
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Lunch: Sheep's yogurt with Granola.
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In 5 minutes, I will eat spaghetti carbonara, which I am just making myself, with bacon and eggs (in other words, leftovers).
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In 5 minutes, I will eat spaghetti carbonara, which I am just making myself, with bacon and eggs (in other words, leftovers).
We just had a giant smoked ham for Christmas dinner, so there will be plenty of carbonara later on (for me, no one else likes it).
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I had potatoes, broccoli, carrots, prime rib and merlot.
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It's similar to the one my family had on the evening of the 24th. Our collection included a number of German luncheon meats, smoked ham 'Lachsschinken' and such delicacies. I tried to repeat the custom tonight, not too successful though; at Safeway they never heard of Lachsschinken or Gelbwurst!
I settled for pair of Weiswurst with two Salzpretzel and some Kiona Lemberger!
Since you pride yourself so enormously on your knowledge of German, I have to point out to you that it is "Weisswurst" and "Salzbrezel" not "Weiswurst" and "Salzpretzel". ;)
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(http://www.westportnow.com/images/clementines.jpg)
GOt my self a couple of cases of this one from Whole Foods. They somehow had the green/yellow ones which are really sour and quite juicy. I've been having about 8-10 of these daily :-[
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(http://www.westportnow.com/images/clementines.jpg)
GOt my self a couple of cases of this one from Whole Foods. They somehow had the green/yellow ones which are really sour and quite juicy. I've been having about 8-10 of these daily :-[
Cases? :o
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(http://www.westportnow.com/images/clementines.jpg)
GOt my self a couple of cases of this one from Whole Foods. They somehow had the green/yellow ones which are really sour and quite juicy. I've been having about 8-10 of these daily :-[
Yum yum! Our local market's been selling cases of ripe Clementines for $5 since mid-November. About time to head for the store for another one! Meanwhile, we just have to make do with a breakfast of honey-baked ham and pecan pie.
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Cases? :o
They come in cases like that one in the picture. Between the two of us, we can consume one case in a few days. It is really hard to find this good clementines/tangerines/mandarines in NY. You guys are the only place with the good stuff 8)
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They come in cases like that one in the picture. Between the two of us, we can consume one case in a few days. It is really hard to find this good clementines/tangerines/mandarines in NY. You guys are the only place with the good stuff 8)
We have a case in our fridge as well. Problem is tht a case only last a few days at our house.
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They come in cases like that one in the picture. Between the two of us, we can consume one case in a few days. It is really hard to find this good clementines/tangerines/mandarines in NY. You guys are the only place with the good stuff 8)
If only working there was as good. :-\
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If it weren't for clementines and/or tangerines I would have died of scurvy by now! ;D
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Chocolates, cakes, etc basically getting fat lol (hope not!)
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Sachertorte 8)
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HAPPY NEW YEAR, ALL!
New Year's Eve - similar 'snack' dinner shown on a previous page, i.e. caviar, cheeses, & smoked trout/salmon along w/ the small breads/crackers + a bottle of the bubbly! (just good ole Chandaon Blanc de Noirs) - and watched the festive That's Entertainment! ;D
(http://www.moviecitynews.com/columnists/pratt/images/2004/thatsentertainment.jpg) (http://www.rydehotel.com/assets/images/New_Years_Toast.JPG)
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What am I eating? Much less, I hope, now that the holiday season is ending!
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What am I eating? Much less, I hope, now that the holiday season is ending!
Seconded. I would also like to shake off this feeling of sloth that has set in since the end of November (hence my increased posting since then).
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Today, I shucked 15 oysters, the first time I ever did that. I actually had to look up online how that works. I messed up the first 2 or 3 a bit, but the rest worked out pretty well even though I don't have an actual oyster knife. I didn't even stab myself! Then I put a little bit of horse radish, some hot cocktail sauce and some lemon juice on the oysters and made them all vanish, mercilessly, one by one. I had planned to put some spring onions on them as well. But I forgot these when I went shopping.
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New Year's Eve Dinner:
First course: Butternut Squash Soup with Brown Butter, Sage & Nutmeg Crème Fraîche
(http://photos-341.ll.facebook.com/photos-ll-sf2p/v167/163/28/596696341/n596696341_340085_7886.jpg)
Second course: Fingerling Potato Salad with Frisée and Black Truffles
(http://photos-341.ll.facebook.com/photos-ll-sf2p/v167/163/28/596696341/n596696341_340093_438.jpg)
Main Course: Duck Tataki with Wasabi Salsa
(http://photos-341.ll.facebook.com/photos-ll-sf2p/v167/163/28/596696341/n596696341_340094_819.jpg)
Dessert: Old-fashioned Apple Pie
(http://photos-341.ll.facebook.com/photos-ll-sf2p/v167/163/28/596696341/n596696341_340095_1133.jpg)
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New Year's Eve Dinner:
Did you make all that? It looks fantastic!
--Bruce
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Did you make all that? It looks fantastic!
Thanks. It was a cooperative effort. I was responsible for the potatoes and the duck and for whipping the crème fraîche for the soup. My wife took care of the soup and she and her friend did the pie.
The wine (the bottom of the decanter is visible in the third picture) was a 2001 Pommard.
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What is that on top of the "Duck Tataki"?
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What is that on top of the "Duck Tataki"?
Roasted leek slices and capers. There is a sort of wasabi chutney/salsa in between and the brown juice around it is Ponzu sauce. The duck is basically just trimmed and seared. The recipe is from the Nobu West cookbook.
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I like those bowls the soup is served in. What kind are they? Where did you get them?
Nice looking food.
Allan
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I like those bowls the soup is served in. What kind are they? Where did you get them?
They were a wedding gift. Brand is Nambé.
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Basi koreng.
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I like those bowls the soup is served in.
I don't. They look too much like hospital accessories.
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O Mensch, were those genuine black truffles :o ?
Tonight we ate tacos, which means only the shells were bought. Everything else was off the oven or fridge. we love those help-yourself meals! And my daughter made a scrumptious schwarzwalder kirschtorten cake for dessert :D.
(http://upload.wikimedia.org/wikipedia/commons/9/9e/Foret_noire_mel0.jpg)
Although this one is from a wiki article, it looked just like this.
Right now, munching kashkaval with a nice 10 yearl old Port wine 0:)
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....... And my daughter made a scrumptious schwarzwalder kirschtorten cake for dessert :D.
Right now, munching kashkaval with a nice 10 yearl old Port wine 0:)
Andre - hope that you didn't eat that LARGE dessert! ;) ;D A smaller image attached - looks delicious, BTW - :D Dave
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Thanks! I didn't know how to make it smaller. But somehow the closeup detail looked sooooo lifelike ! :D Mensch ! You can almost taste those schokolade molecules!!
Aus Schwarzwald:
(http://www.schoenau-im-schwarzwald.de/logo/schoenaubild_start.jpg)
I was there a couple of years ago but, truth to tell, I didn't find much to impress my senses. Too much like home!
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O Mensch, were those genuine black truffles :o ?
Thin slices thereof, yes.
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Just returned from our annual jaunt to the Fearrington Inn & House - we do an 'overnight' package this time of the year for my wife's birthday, which includes afternoon tea, dinner (of course not the wine or tip), and breakfast - one of the few 5* restaurants in North Carolina, and just 90 mins away - south of Chapel Hill & just north of Pittsboro, so other activities in the area, if desired!
The restaurant is in the pic below (historic landmark site); the small inn is off to the left, but the entire property is a major village, mainly for retirement + shops, including a bookstore near the inn; also famous locally for its collection of 'banded' Galloway cows (plus, banded goats!)
But main highlight for us is the dinner - MENU HERE (http://www.fearrington.com/house/samplemenu.asp); changes often, but the one linked is the present one - we shared the celery soup (nice & warm on a chilly evening & a great start); both had the crab salad, which included a little (too little!) paddlefish caviar & a hard boiled quail egg - delightful; main courses - wife chose the duck entre & I had the NC drum fish (shown below - the state fish!); shared the cheese plate for dessert (a varied assortment of about a half dozen); wines - a couple of glasses of Adelsheim Pinot Gris for me w/ the dinner, and dessert wine w/ the cheese (French Sauternes & Austrian Riesling) - another pleasant outing to the Fearrington House!
(http://www.relaischateaux.com/RelaisChateaux/img/adherent/fearrington/fearrington-1-gd.jpg) (http://farm1.static.flickr.com/140/341250319_98fcdec633.jpg)
(http://www.madfishcharters.com/reddrum.jpg)
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(http://www.madfishcharters.com/reddrum.jpg)
That fish looks really pissed. Well, I guess so would any of us if we got eaten.
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That fish looks really pissed. Well, I guess so would any of us if we got eaten.
M - LOL! ;D Don't believe it was the one I had for dinner! Below a pic of another one who doesn't look much happier (left); maybe Nemo would be a better choice - ;) :D Dave
(http://www1.istockphoto.com/file_thumbview_approve/1948700/2/istockphoto_1948700_red_drum_fish.jpg)(http://images.usatoday.com/life/_photos/2003/06-24-nemo-inside.jpg)
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Nemo is not a good role model for you. Below the happy appearance, there lies a deeply tormented soul. I found the scenes we had to watch on TV following his recent DUI arrest quite disturbing, the way he broke down in public and made a big scene in front of the court house. I guess it is really hard to handle sudden fame and money at that young age.
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Just made duck leg confit with brussels sprouts. Yum.
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(http://heateatreview.com/wp-content/uploads/2007/04/maeggplantparmesan.jpg)
Not the finest I've ever had, but pretty good for a nukrowave meal.
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Chicken Breast
Corn Bread
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Chicken Breast
End of an era? :o :o
Went to Rice earlier today. A restaurant specializing, well, in rice. Had some Lebanese (with vermicelli) and green rice with Ratatouille and green tea.
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Well, as reported back a few posts ago, just returned from a wonderful dinner @ the Fearrrington House in North Carolina - was not expecting much for dinner, but a few days ago (and to my suggestion), my wife cooked up a large pot of Bolognese sauce from a recipe in Lidia's Cookbook - meat suggested was beef/pork, but we substituted buffalo meat (trying to avoid beef) - served w/ gnocchi (whole wheat/sweet potato) - boy, that was GOOD! Fortunately, made enough for a second meal - the dish went well w/ a Chilean Merlot made by Concha y Toro - will add a light salad next time! ;D
(http://ecx.images-amazon.com/images/I/51W4MPE1X7L._BO2,204,203,200_PIlitb-dp-500-arrow,TopRight,45,-64_OU01_AA240_SH20_.jpg)
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Just made duck leg confit with brussels sprouts. Yum.
Yeah man, that's what I'm talking about, did you make the confit?
Allan
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, but we substituted buffalo meat (trying to avoid beef) -
I tried that, not what I expected. The meat was very coarse and dry and the finished sauce was dark red. Now I have at least six servings in my freezer and no interest in eating it. I think I'll go back to beef, our excellent organic Angus beef product.
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Jshared the cheese plate for dessert (a varied assortment of about a half dozen); wines - a couple of glasses of Adelsheim Pinot Gris for me w/ the dinner, and dessert wine w/ the cheese (French Sauternes & Austrian Riesling) - another pleasant outing to the Fearrington House!
Real French Sauternes? Man, this is so expensive here :P. One of my goals in life is to drink a Chateau Yquem in full regalia: bring on the foie gras, duck confit, cheese soufflé ! A 1787 Yquem sells for almost 80000 euros. I should be content with a 2001, the most recent great vintage: at 400 euros, and selling by the case (12 bottles), I'd better wait for my wife to be vacationing away :o.
(http://www.antique-wine.com/images/upload/yquem-bottle-small.jpg)
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80000 Euro? Seriously, is it worth that much money? Can you still drink it?
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That seems to be a bargain compared to this (http://www.wine-searcher.com/find/Yquem/1787/-/USD/A/-/0) :o or this (http://www.bbr.com/US/db/product/58658I/Ch.-d-Yquem-Sauternes?ID=1H64B9Q5QJ100B3). According to Berry this 2001 vintage can age a century. So, to answer your question: no. I'd feel an unsurmountable inferiority complex drinking it. I think it's beyond most mortals' capacity of appreciation.
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Yesterday night before going to bed, a late snack of bleu d'Auvergne (http://en.wikipedia.org/wiki/Bleu_d'Auvergne). wiki appropriately describes its taste: buttery and pungent. Not as strong and imposing as a roquefort, it's excellent all by itself. I'd never drink a red with that though (unless it's a sweet one).
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I am not a gourmet, but I like that kind of cheese, too! And I like to eat it with grapes.
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Organic Brown Rice (so damn hard to cook without scorching!)
Raw Almonds
Organic Cashew Ginger Carrot Soup
Mmmmmmmmmm.
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Next time you are at your Deli, see if they have Cambozola, a German import; it's like a blend of Camembert and Gorgonzola, 40% saturated fat, and it's delicious with a fresh pear. :D
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Blue cheeses are perfect with a ripe pear or fresh figs. I thought cambozola was italian :o . I know it well and like it, as well as the gorgonzola, but when it's all said and done, nothing beats the King of cheeses. (http://cache.eb.com/eb/image?id=3809&rendTypeId=4) 8)
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Tsk, tsk, tsk, André, Cambozola is Bavarian! With a perfectly cooled Washington State Chateau Ste. Michelle Liebfraumilch makes it a perfect late evening snack; like a sophisticated, elaborated Betthupferle! ;D
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Organic Brown Rice (so damn hard to cook without scorching!)
If you don't have a gas stove that you can turn down to a very low simmer, then you just have to adjust the water-to-rice ratio until it's right for your setup, George.
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If you don't have a gas stove that you can turn down to a very low simmer, then you just have to adjust the water-to-rice ratio until it's right for your setup, George.
I do have a gas stove. :-[
Does the size of the pot matter? Is wider better or worse?
If I still have problems, is more water better?
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I do have a gas stove. :-[
Does the size of the pot matter? Is wider better or worse?
If I still have problems, is more water better?
Get an electric rice cooker, George. They kick ass :).
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I do have a gas stove. :-[
Does the size of the pot matter? Is wider better or worse?
If I still have problems, is more water better?
I don't cook brown rice, but for white rice, the ratio that I use is 1.5 cups of water for every cup of rice (and some olive oil of course). You should leave it on medium heat, and turn it down to a simmer and cover immediately when you see the water boiling. I actually take it down an extra notch below simmer (the fire is barely visible) and let it cook for 15-20 minutes adding a few dropf of water here and then. But on the other hand I like it when the rice at the very bottom turns a little brown and crunchy.
And from my experience, wider is not better.
Do you cook Quinoa? It is fast becoming my favorite grain of them all.
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I do have a gas stove. :-[
Does the size of the pot matter? Is wider better or worse?
If I still have problems, is more water better?
I would use a heavy pot, not too wide, and add a little butter or olive oil. If you have too little water, that could result in scorching too - especially as brown rice needs more time to cook than white or basmati. The usual proportions are 1 part rice to 2 parts water, but less water makes a firmer rice and more water a softer one. You could also turn the heat off at the point the rice is nearly done, and leave it covered for 5-10 minutes. It will continue to cook and absorb remaining water from the retained heat, with less risk of scorching.
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Get an electric rice cooker, George. They kick ass :).
Yeah, I think I'm gonna need to do that. I've heard they are great!
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I don't cook brown rice, but for white rice, the ratio that I use is 1.5 cups of water for every cup of rice (and some olive oil of course). You should leave it on medium heat, and turn it down to a simmer and cover immediately when you see the water boiling. I actually take it down an extra notch below simmer (the fire is barely visible) and let it cook for 15-20 minutes adding a few dropf of water here and then. But on the other hand I like it when the rice at the very bottom turns a little brown and crunchy.
And from my experience, wider is not better.
Thanks!
Do you cook Quinoa? It is fast becoming my favorite grain of them all.
No, but I plan to. Amaranth is the best grain IMO, healthwise. If you combine it with another grain like rice, it has more protein per pound than meat. :o
(I coul;d be wrong, but it's something like that)
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Thanks!
No, but I plan to. Amaranth is the best grain IMO, healthwise. If you combine it with another grain like rice, it has more protein per pound than meat. :o
(I coul;d be wrong, but it's something like that)
I have to try Amaranth too. . They look very similar actually.I wonder if they are both from the same family.
What I particularly like about Quinoa, except for the nutritional value, is the texture of the germs that separate from the grain when you cook them. They are crunchy :D I sometimes add quinoa to homemade soups, it cooks with the soup and enhances both the flavor and the goodness.
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I have to try Amaranth too. . They look very similar actually.I wonder if they are both from the same family.
What I particularly like about Quinoa, except for the nutritional value, is the texture of the germs that separate from the grain when you cook them. They are crunchy :D I sometimes add quinoa to homemade soups, it cooks with the soup and enhances both the flavor and the goodness.
Mmmmmm. :)
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Tsk, tsk, tsk, André, Cambozola is Bavarian! With a perfectly cooled Washington State Chateau Ste. Michelle Liebfraumilch makes it a perfect late evening snack; like a sophisticated, elaborated Betthupferle! ;D
Lis, I'm fraid that nectar is not available here :P. How about an alsatian riesling? or an ice cider?
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Well, a couple of nice nights of eating! ;D
Last night, out at our local mountain bistro - special was 'grilled ostrich' which I had medium rare - prepared similar to the venison that I've ordered often - delicious - just w/ side dishes of veggies (asparagus & spinach) - couple of glasses of New Zealand Pinot Noir - :)
Tonight was my wife's birthday - willing to take her out again, but she wanted some simple shellfish; so, out shopping today & brought back some fresh clams - steamed as an appetizer - and 'live' lobsters, again steamed for 12 minutes + a nice salad & a little white wine (tonight - Kunde '06 Sauvignon Blanc) - delicious & simple to make - :D
(http://img.foodnetwork.com/FOOD/2004/04/21/be1f10_linguini_clams_e.jpg) (http://blogs.timesunion.com/tablehopping/wp-content/uploads/2007/04/lobster.jpg) (http://wine.appellationamerica.com/images/reviews/kunde-sauvignon-bl-06.jpg)
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Making a broccoli and cheddar quiche. Also planning some more sirarcha chicken wings for tomorrow.
Allan
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Seven Clementines 8)
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It's just so good! 8)
(http://content.answers.com/main/content/wp/en/a/a8/CTC.jpg)
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Roast beef and baked potato.
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Microwave Organic Popcorn
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(http://www.deliciouscity.com/01-2007/seattle-blackberries.jpg) + (http://appliejuice.files.wordpress.com/2007/02/pineapple-2.JPG)
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How did you get into my freezer, Orbital? Last summer I froze a number of the sweetest blackberries and now when I thaw out some for a lovely easy dessert, they look just like the ones in your photo, not mushy at all. With two feet of snow outside and the temperature in the single digits, those berries make it summer again!
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"Organic popcorn"?
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How did you get into my freezer, Orbital? Last summer I froze a number of the sweetest blackberries and now when I thaw out some for a lovely easy dessert, they look just like the ones in your photo, not mushy at all. With two feet of snow outside and the temperature in the single digits, those berries make it summer again!
For us who cannot have handpicked berries, greenhouse grown ones will have to do :-\ They still taste pretty good though.
I'd normally shake those two in a blender with some fat free yogurt for a delicious drink, but we were out of yogurt.
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(http://www.kashi.com/assets/images/products/golean_hot_cereal_hearty_honey_cinnamon/medium.jpg?)
Mmm, mmm, good--and good for you, too!
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(http://www.kashi.com/assets/images/products/golean_hot_cereal_hearty_honey_cinnamon/medium.jpg?)
Mmm, mmm, good--and good for you, too!
I stock those every day. They sell like crack.
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"Imagine the street value of this stuff" George says to himself as he places yet another box on the shelf.
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"Imagine the street value of this stuff" George says to himself as he places yet another box on the shelf.
...and ten into his locker. ;D
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Yeah man, that's what I'm talking about, did you make the confit?
Yes. We bought two ducks for Christmas/New Year's. The breasts were served lightly seared in Ponzu sauce with pickled wasabi for New Year's for our friends who came over (see earlier post (http://www.good-music-guide.com/community/index.php/topic,88.msg125447.html#msg125447)), my wife made pate from the livers (which was surprisingly easy) and we made confit from the legs, which we ate on two separate occasions (used Thomas Keller's recipe from the Bouchon cook book). We made duck broth with the bones etc. Still have some leftover duck fat as well.
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Do you sometimes just inhale a cheeseburger or do you always eat that yuppie food?
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Yes. We bought two ducks for Christmas/New Year's. The breasts were served lightly seared in Ponzu sauce with pickled wasabi for New Year's for our friends who came over (see earlier post (http://www.good-music-guide.com/community/index.php/topic,88.msg125447.html#msg125447)), my wife made pate from the livers (which was surprisingly easy) and we made confit from the legs, which we ate on two separate occasions (used Thomas Keller's recipe from the Bouchon cook book). We made duck broth with the bones etc. Still have some leftover duck fat as well.
That green salt he uses is such a brilliant idea. So it sounds like you rendered enough fat off of the 2 ducks you bought even without the fat from the breasts. Or did you already have some fat on hand? What kind of ducks were they?
Allan
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Do you sometimes just inhale a cheeseburger or do you always eat that yuppie food?
Pate and confit, yuppie food??
Allan
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Do you sometimes just inhale a cheeseburger or do you always eat that yuppie food?
Yuppies don't usually have this much time to invest in cooking. They might order such things at a restaurant, provided there is a hefty price tag attached that will make them feel "special" and "important" for being able to afford such fancy food. But yuppies rarely get their fingers dirty by taking apart a whole duck. ;) I will eat a burger, if I know where the meat came from and how it was fed. But for quick and simple, we usually just have bread and cheese or rice with kimchi or a noodle soup or some such thing.
That green salt he uses is such a brilliant idea. So it sounds like you rendered enough fat off of the 2 ducks you bought even without the fat from the breasts. Or did you already have some fat on hand? What kind of ducks were they?
Oh, there was plenty of fat just from the animals themselves. There is a ton of fat in the neck area which was still attached to the animal when we got it. I already made one round of duck fat french fries and still have a small bowl of fat left. They were Muscovy ducks, IIRC. My wife bought them from a trusted organic farmer. The green salt is great. But I did unfortunately forget the confit in the fridge for a bit longer than the recommended 24hrs, so it was indeed a bit too salty, but tasty nonetheless. :-[
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Green salt?
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Yuppies don't usually have this much time to invest in cooking. They might order such things at a restaurant, provided there is a hefty price tag attached that will make them feel "special" and "important" for being able to afford such fancy food. But yuppies rarely get their fingers dirty by taking apart a whole duck. ;) I will eat a burger, if I know where the meat came from and how it was fed.
Where would you buy a burger and be sure where it came from and how it was fed? Personally, I have zero interest in that information. What does concern me is the health (mental and physical) of the folks who make the food. The stuff in those runny noses must go somewhere.
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Green salt?
Salt and spices processed in a food processor. You rub it on the duck legs and leave that in the fridge for 24 hrs. Then you rinse off the green salt and slow cook the duck at low heat in the oven for ten hours. After that you put the duck legs in a dish and fill the dish with duck fat so that it covers the duck legs and you put it back in the fridge to congeal. Voilà le confit de canard. It can sit in the fridge like that for weeks, or even months if you remove the meat juices. Then when you want to use it you warm it until you can remove the legs from the fat without damaging them and you prepare them whichever way suits you.
Where would you buy a burger and be sure where it came from and how it was fed? Personally, I have zero interest in that information. What does concern me is the health (mental and physical) of the folks who make the food. The stuff in those runny noses must go somewhere.
You could get chopped beef from a trusted organic farmer and make the burger yourself, or go to a place that uses such meat. There is a bar/grill nearby here that uses beef from a source i trust, but I haven't tried their burgers yet. I'm not that much of a burger kind of guy. I'd rather just have a good simple pasta or pizza if I go out. The runny noses are less of a health concern provided they cook the burger properly. The bigger issue is the hormones and antiboitics fed to corn-fed non-organic cattle.
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You could get chopped beef from a trusted organic farmer and make the burger yourself, or go to a place that uses such meat. There is a bar/grill nearby here that uses beef from a source i trust, but I haven't tried their burgers yet. I'm not that much of a burger kind of guy. I'd rather just have a good simple pasta or pizza if I go out. The runny noses are less of a health concern provided they cook the burger properly. The bigger issue is the hormones and antiboitics fed to corn-fed non-organic cattle.
So, you wouldn't mind a 'snot burger' as long as the cooking time is sufficient?
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Salt and spices processed in a food processor. You rub it on the duck legs and leave that in the fridge for 24 hrs. Then you rinse off the green salt and slow cook the duck at low heat in the oven for ten hours. After that you put the duck legs in a dish and fill the dish with duck fat so that it covers the duck legs and you put it back in the fridge to congeal. Voilà le confit de canard. It can sit in the fridge like that for weeks, or even months if you remove the meat juices. Then when you want to use it you warm it until you can remove the legs from the fat without damaging them and you prepare them whichever way suits you.
Why don't you just deep fry the whole thing. Duck à la Kentucky - Kenducky!
You could get chopped beef from a trusted organic farmer and make the burger yourself, or go to a place that uses such meat. There is a bar/grill nearby here that uses beef from a source i trust
In other words, a yuppie burger! ;D
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Why don't you just deep fry the whole thing. Duck à la Kentucky - Kenducky!
Eww. Gross. :P
In other words, a yuppie burger! ;D
You mean chopped yuppie on a bun? >:D Not really. It's rather an ordinary neighborhood joint. They just care about the meat they use.
So, you wouldn't mind a 'snot burger' as long as the cooking time is sufficient?
What doesn't kill us makes us stronger. ;D Besides the snot thing is just prejudice. It's not like one or another type of food is more or less prone to accidental ingredients. It's a question of whether you trust the people preparing it.
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Roasted Vegetable Lasagne 8)
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I know it well and like it, as well as the gorgonzola, but when it's all said and done, nothing beats the King of cheeses. (http://cache.eb.com/eb/image?id=3809&rendTypeId=4) 8)
I always found that too salty tasting... although I am one of those wimps who can't bring themselves to swallow Danish Blue.
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I always found that [Roquefort] too salty tasting...
Which is why a Trockenbeerenauslese or Eiswein or Sauternes is the perfect match. The sweetness compliments the saltiness.
Last night I ate grilled mercury and risotto at our local Italian restaurant.
Sarge
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Last night I ate grilled mercury and risotto at our local Italian restaurant.
:o Did you mean to write what you wrote?
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:o Did you mean to write what you wrote?
No doubt it was food for the gods.
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He prolly had a piece of tuna.
Allan
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What doesn't kill us makes us stronger. ;D Besides the snot thing is just prejudice.
Especially when it's oozing out of the bun. ;D
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Especially when it's oozing out of the bun. ;D
You have strange phobias. ::)
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Organic Lowfat Milk
4 Maple Pecan Oat Cookies
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(http://s89788612.onlinehome.us/eatingtour/ravioli.jpg)
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"Go Take a Hike" - RAW CHOCOLATE TRAIL MIX - Organic Raw, Vegetarian Ingredients: Hunza Goji Berries, Hunza Mulberries, Hunza Golden Raisins, Cacao Nibs, Cashews & Pistachios
Mmmmmmmm. 8)
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Chicken and dumplings
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Pastitsio/url]. A delicious, simple and hearty passe-partout dish. The greek version of the lasagna or shepherd's pie.
(http://eattherightstuff.squarespace.com/storage/blog-photos/2007/pastitsio.jpg)
I cook mine with a mixture of ground beef and lamb, and of course some crumbled feta cheese in the bechamel sauce.
(http://www.lerios.org/recipes/pastitsio.php)
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That reminds me I still have a jar with stuffed grape leaves (dolmadakia) which I need to kill since it really doesn't make sense to drive them all the way across the US and throwing them away would be a waste.
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Have them with retsina , a dollop of tzatziki and kalamata olives. Miumm!
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Grapes :) Such a perfect fruit - shame they cost a lot more than apples.
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That reminds me I still have a jar with stuffed grape leaves (dolmadakia) which I need to kill since it really doesn't make sense to drive them all the way across the US and throwing them away would be a waste.
Driving from Escondido to Boston in January? Which route are you taking?
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Roasted a chicken last night. Wife doesn't feel good so making some some stock for some congee to help her out.
Allan
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Driving from Escondido to Boston in January? Which route are you taking?
Dunno yet. Most likely as much a Southern route as possible without taking too big a detour. Probably through Arizona, New Mexico, north Texas, then up northeast at some point. I know weather can be a big problem. But I can't wait until the weather gets better!
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Why Boston in particular, if you don't mind my asking?
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Vegetable Pad Thai with an extra egg
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Dunno yet. Most likely as much a Southern route as possible without taking too big a detour. Probably through Arizona, New Mexico, north Texas, then up northeast at some point. I know weather can be a big problem.....
M - well, if you take a 'southern' route, I-40 will take you through TN-NC, then up I-85->I-95; if you miss the I-40 bypass in Winston-Salem and end up on business I-40, then you'll pass my place of employment, Wake Forest University Medical Center, quite obvious from the road - wave, I might be inside working! ;D
(http://www1.wfubmc.edu/NR/rdonlyres/ED3488AA-E65D-4981-9240-9B0CED58654D/54037/aerialmedcntrsmtext1.jpg)
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(http://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Kremna_rezina.jpg/800px-Kremna_rezina.jpg)
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Why Boston in particular, if you don't mind my asking?
I am moving to Boston because I got a good job offer from there.
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I am moving to Boston because I got a good job offer from there.
Nice. I lived there for four months and liked it a lot. I intend to move back eventually.
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I can imagine. I just looked at your profile and saw you live in FL. Why?
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Organic Amaranth Flakes
Organic Edensoy Milk
Organic Flaxseed Oil
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(http://i.ivillage.com/FD/slideshows/apple_recipes/AppleStrudel_Berghoff325.jpg)
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(http://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Kremna_rezina.jpg/800px-Kremna_rezina.jpg)
Boris,
Will you give us the recipe for this?
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Barbecued chicken wings, blue potato purée and tomato salad. Lemon ice cream for dessert.
Yesterday a scrumptious meal with duck breast, noodles, sautéed mixed vegetables with wild mushrooms and dried cranberries. And a bottle of red bandol (http://en.wikipedia.org/wiki/Bandol_AOC), a very special Provence wine.
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(http://i.ivillage.com/FD/slideshows/apple_recipes/AppleStrudel_Berghoff325.jpg)
Sorry to disappoint you, Boris, but this a fake Apfel Strudel; an AppleStrudel maybe, American variety. In the genuine Strudel, the apples and raisins are in layers in between the dough. Lay out one sheet of Filo, spread the filling and then roll up. The picture has multiple layers or Filo wrapped around the filling. Wrong!
Of course even the use of Filo is a shortcut. To make the proper Strudel is tiresome work and not used any more, at least not by busy bakers!
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Sorry to disappoint you, Boris, but this a fake Apfel Strudel; an AppleStrudel maybe, American variety. In the genuine Strudel, the apples and raisins are in layers in between the dough. Lay out one sheet of Filo, spread the filling and then roll up. The picture has multiple layers or Filo wrapped around the filling. Wrong!
Of course even the use of Filo is a shortcut. To make the proper Strudel is tiresome work and not used any more, at least not by busy bakers!
:D
Good for you Uffeviking, you called it right
as a amateur baker, I also noticed how the filling looked the consistency of apple jelly, over sweet, very americanized. I hate americanized french bakeries here in new orleans. I worked for one. La madeliene, which i also worked for is OK on some pastries.
The "real deal" must be something to taste.
To all those in europe, please overnite me a slice ;D
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Boris only eats stock photos. :)
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Boris,
Will you give us the recipe for this?
Yes I will, Anne. You will find it here, from Carol. Enjoy. :P
http://www.sloveniatips.com/forums/recipe_for_bled_slovenia_cream_cake-t80.html
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Boris only eats stock photos. :)
Is not it funny how some dismiss without tasting? ;D
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Thanks so much, Boris. My family will love it. Many thanks to Carol, too.
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:D
The "real deal" must be something to taste.
To all those in europe, please overnite me a slice ;D
Here is the recipe for making the real thing - make sure you continue on the second page:
http://www.kitchenproject.com/german/strudel/
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Thanks so much, Boris. My family will love it. Many thanks to Carol, too.
You are most welcome, Anne. I am glad Carol and I could be of help. Enjoy.
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(http://www.freshdirect.com/media/images/product/meals/meat_entree/hmrmeat_shlstk_z.jpg)
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Almost invariably when I cook a leg of lamb I want the meat rare. Recently, however, I happened on a recipe where the leg was to cook for about 5 hours on low heat accompanied by lots of garlic. My store sometimes carries boneless legs, thus making the cooking and carving easier, and the recipe turned out amazingly well, as well as being amazingly simple. With long cooking, the garlic loses all its bite and becomes soft and sweet. Here's how to do it:
Brown the lamb in olive oil and butter, and season with salt and pepper. Add 2-3 cups of chicken stock and about 2 heads of garlic, cloves peeled but left whole. Simmer covered over low heat for about 5 hours, turning occasionally and replenishing the stock as needed. Serve the meat with a few cloves of garlic and some of the cooking liquid (preferably strained). Accompany with roasted potatoes and a good red.
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Right now, after a long day of driving, I am eating a whopper with bacon and cheese from the BK across the street from the hotel. Shame on me!
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Sipping some hot Japanese brown rice tea (Genmaicha)
(http://img183.imageshack.us/img183/7224/genmaichasi2.jpg) (http://imageshack.us)
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Right now, after a long day of driving, I am eating a whopper with bacon and cheese from the BK across the street from the hotel. Shame on me!
Where are you now? what route did you decide to take?
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Muesli with soja and cashew nuts, raisins and some biological jam to sweeten it a bit.
A fruit of course.
All to avoid saturated fats.....
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Right now, after a long day of driving, I am eating a whopper with bacon and cheese from the BK across the street from the hotel. Shame on me!
Did you order it 'off the broiler'?
Allan
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What do you mean off the broiler? They don't cook stuff to order there (I think).
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Dhaal and Basmati Rice
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I just had a croissant.
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What do you mean off the broiler? They don't cook stuff to order there (I think).
M,
If you order it off the broiler they'll make your burger to order rather than give you one that's been sitting around for up to 20 minutes. I also get mine cut in half, for no other reason than I know they'll do it for me without a problem.
Allan
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Just made some sauce mornay for that decadent sandwich called the croque madame.
Allan
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Mostly seafood last 3-4 nights - out on Saturday to our local mountain bistro - had one of my favs, broiled North Carolina mountain trout w/ a few veggies (spinach & asparagus); then at home, shrimp cakes w/ bok choy (similar to crab cakes - bought from a local seafood place, Sea Products - wonderfully made!); last night, talapia w/ a tangy sausa + salad - of course, all dinners w/ some wine! :D But, on Friday, we'll be re-visiting the.... (part of a my post from back last May or so)...
......Don Cesar Beach Resort (shown below) in St. Petersburg, right on the Gulf Coast (love to see the sunsets unlike the east coast of FL); wonderful seafood restaurant in the hotel called The Maritana Grill (http://www.doncesar.com/Dining/MaritanaGrille/) (menu on a PDF download, if anyone is headed that way - expensive, but some of the best prepared seafood that I've eaten over the years). :P :)
(http://www.doncesar.com/images/photos/1.jpg)
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Beautiful hotel, there...and that menu is making me salivate. :o
--Bruce
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Fresh baked (warm) granola Bar
and Ronnybrook Low fat milk 8)
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Beautiful hotel, there...and that menu is making me salivate. :o
Hello, Bruce - we normally would not return after just a year, but ate twice @ that restaurant last May, and mainly goin' back for the food! And of course hoping for some good weather - :D Dave
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Hello, Bruce - we normally would not return after just a year, but ate twice @ that restaurant last May, and mainly goin' back for the food! And of course hoping for some good weather - :D Dave
I can see why! It is expensive, but with dishes like "Pan Seared Sea Scallops with Lobster Mashed Potatoes"...and actually I'd probably just continue with more scallops, with that lobster risotto, mm. 0:) Very enticing menu.
Hey, if you don't have good weather, just stay inside and eat!
--Bruce
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Mostly seafood last 3-4 nights - out on Saturday to our local mountain bistro - had one of my favs, broiled North Carolina mountain trout w/ a few veggies (spinach & asparagus); then at home, shrimp cakes w/ bok choy (similar to crab cakes - bought from a local seafood place, Sea Products - wonderfully made!); last night, talapia w/ a tangy sausa + salad - of course, all dinners w/ some wine! :D But, on Friday, we'll be re-visiting the.... (part of a my post from back last May or so)...
......Don Cesar Beach Resort (shown below) in St. Petersburg, right on the Gulf Coast (love to see the sunsets unlike the east coast of FL); wonderful seafood restaurant in the hotel called The Maritana Grill (http://www.doncesar.com/Dining/MaritanaGrille/) (menu on a PDF download, if anyone is headed that way - expensive, but some of the best prepared seafood that I've eaten over the years). :P :)
(http://www.doncesar.com/images/photos/1.jpg)
My, my, I had forgotten all about that pink palace. Occasionally I would drive by it when residing in Florida many years ago. I never did see the interior.
I thought it was doomed long ago, but I am not too surprised it survived. Florida has managed to save many beautiful buildings from the 1920's. Just down the road in Sarasota is the lovely Ringling estate. I imagine those grounds are still a must-see.
From Don Cesar media kit. "Since 1928, the Don has served as a luxury hotel, navigational landmark, Yankees Spring Training base, hurricane shelter, hospital, army convalescent center, government office building, graffiti canvas and revitalized luxury resort -- again."
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My, my, I had forgotten all about that pink palace. Occasionally I would drive by it when residing in Florida many years ago. I never did see the interior.
I thought it was doomed long ago, but I am not too surprised it survived. Florida has managed to save many beautiful buildings from the 1920's. Just down the road in Sarasota is the lovely Ringling estate. I imagine those grounds are still a must-see.
From Don Cesar media kit. "Since 1928, the Don has served as a luxury hotel, navigational landmark, Yankees Spring Training base, hurricane shelter, hospital, army convalescent center, government office building, graffiti canvas and revitalized luxury resort -- again."
Hi, Boris - this will be out 3rd visit there - first one was probably in the 1980s - nice but not great (and don't remember a good restaurant in the hotel); but last year we decided to return - completely renovated, and the restaurant was fairly new - in addition, the entertainment @ night in the bar area was excellent (mainly a jazz duo); of course, plenty of other activities in the Tampa area - so bottom line is that this hotel is still going well & has some great attractions - I'm already looking forward to that return meal - :o 8)
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M,
If you order it off the broiler they'll make your burger to order rather than give you one that's been sitting around for up to 20 minutes. I also get mine cut in half, for no other reason than I know they'll do it for me without a problem.
Allan
They probably also sneeze on it to get back at you for giving them more work.
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Plain chocolate McVities Digestives...
a few of 'em
yes, i am weak like that.... 0:)
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They probably also sneeze on it to get back at you for giving them more work.
Good thing it's an open 'kitchen'.
Allan
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What do you mean off the broiler? They don't cook stuff to order there (I think).
M,
That was always the difference between McDonalds and BK, that they can accomodate special wishes and cook to order. At least that's how it used to be. I don't think I've had either one in at least seven years.
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(http://www.dkimages.com/discover/previews/797/538763.JPG)
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(http://www.jaccede.com/uploads/tx_jaccedelieux/sushi-maki-plateau.jpg)
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(http://images.jupiterimages.com/common/detail/98/46/23034698.jpg)
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Organic Brown Rice
Raw Almonds
Mega Chai Raweos
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Pringles. :P
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(http://www.jaccede.com/uploads/tx_jaccedelieux/sushi-maki-plateau.jpg)
YUM!
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(http://www.lanova.com/product_images/catalog19790/wings_hot.jpg)
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(http://www.jaccede.com/uploads/tx_jaccedelieux/sushi-maki-plateau.jpg)
YUM!
Yes, yum! A very nice plate of mercury! I had it grilled last week.
Sarge
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Sarge, do you still eat Shit on the Shingle?
(http://upload.wikimedia.org/wikipedia/en/b/bb/Chippedbeefontoast.jpg)
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Sarge, do you still eat Shit on the Shingle?
(http://upload.wikimedia.org/wikipedia/en/b/bb/Chippedbeefontoast.jpg)
I have not eaten SOS since I retired! I haven't even thought about it in all these years. It certainly made those messhall breakfasts something special ;D
Sarge
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Hahaha.. the image isnt working anymore? It was a link to a plate of sushi
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Yes, yum! A very nice plate of mercury! I had it grilled last week.
Sarge
LOL!! ;D
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Sarge, do you still eat Shit on the Shingle?
(http://upload.wikimedia.org/wikipedia/en/b/bb/Chippedbeefontoast.jpg)
Man, I used to love that stuff. I used to get it as my hangover breakfast at the local diners in Baltimore. It was perfect. I wonder if I'd still enjoy it.
Allan
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Made some Filipino food tonight. Pork sinigang and some beef short rib adobo.
Allan
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Daal and basmati rice
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(http://www.wholefoodsmarket.com/recipes/images/eggs2.jpg)
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Nice Boris.
Allan
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Nice Boris.
Allan
(http://www.apartmenttherapy.com/ol-images/kitchen/uploads/CoolHandLuke04_03_07.jpg)
;D
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13 eggs is a bit too much for me :P
At the moment:
(http://img209.imageshack.us/img209/2034/heinzspaghettibologneseyd4.jpg)
Yeah, I'm a real connoisseur... :P
Edit: This tastes like absolute crap :'( But I made my choice, Karajan or food... Karajan won :P
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I think I would rather have that Heinz for breakfast, than this. It is truly vile.
(http://www.naturespath.com/var/plain/storage/images/products/hot_cereals/nature_s_path_r_hot_oatmeal/apple_cinnamon_hot_oatmeal/3007-13-eng-US/apple_cinnamon_hot_oatmeal_productlarge.jpg)
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13 eggs is a bit too much for me :P
At the moment:
(http://img209.imageshack.us/img209/2034/heinzspaghettibologneseyd4.jpg)
Yeah, I'm a real connoisseur... :P
Edit: This tastes like absolute crap :'( But I made my choice, Karajan or food... Karajan won :P
This looks painful :o I remember having a can of Chef Boyardee once when I first came here just to see how bad it could be. It was worse than I could possibly conceive.
Moroccan food last night at one of my favorite places to hang out. Couscous of course, but also a wide variety of appetizers (mushrooms, seafood for non-vegetarians, some brochettes) and olives.
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This looks painful :o I remember having a can of Chef Boyardee once when I first came here just to see how bad it could be. It was worse than I could possibly conceive.
Moroccan food last night at one of my favorite places to hang out. Couscous of course, but also a wide variety of appetizers (mushrooms, seafood for non-vegetarians, some brochettes) and olives.
Chef Boyardee just makes me chuckle...from the name itself, to the product, virtually swimming in corn syrup. (I haven't seen a can label in some time, but I suspect that's one of the reasons kids like it.)
What's the Moroccan place? I love Moroccan food...that's how we brought in the New Year in Washington, DC, as a matter of fact!
--Bruce
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Chef Boyardee just makes me chuckle...from the name itself, to the product, virtually swimming in corn syrup. (I haven't seen a can label in some time, but I suspect that's one of the reasons kids like it.)
;D
What's the Moroccan place? I love Moroccan food...that's how we brought in the New Year in Washington, DC, as a matter of fact!
--Bruce
Cafe Noir, at Grand &Thompson. It is more of a hang out place than a full service restaurant. I like the dim, rustic atmosphere in the back, away from the loud bar area. The food is quite good too though.
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Pineapple...banana...coffee...Diet Coke...water...
So far...
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Just returned from our 'too brief' Florida vacation - 4 nights @ the Don Cesar on St. Pete's beach (have shown pics of this wonderfully restored and yet improving 'pink' castle historic hotel before; I think in this & the vacation threads), but eating was just wonderful - below in 'temporal' order, some of our meals:
Maritana Grille - menu HERE (http://www.doncesar.com/Dining/MaritanaGrille/) in PDF format, if interested - wife & I both started w/ the Gravalox of salmon, crab, & tuna followed by the Pan seared snapper - couple of glasses of Conundrum - Caymus - chocolate souffle for dessert, shared!
Oyster Shuckers Seafood Restaurant - our second night - much less formal & a lot less expensive! Shared a dozen oysters on the half shell to start; followed by a salad and then had appetizers for our main course - steamed mussels in a wonderfully flavorful sauce, seared tuna (basically warm but raw), calamari (lightly fried), and some outstanding crab cakes (almost all crab - made fresh daily!); shared a key lime pie! Wine for the evening, a couple of glasses of New Zealand Sauvignon Blanc - great experience!
Sunday Brunch @ the Don - not a brunch fan unless outstanding & w/ a lot of seafood offerings! Some of my favs in the country are the Ritz in San Fran & the Jefferson Hotel in Richmond, VA - this one equals them both! Just a listing - oysters on the half shelf, large steamed/flavored shrimp, several mussel offerings, salmon - both poached/cold & smoked, other smoked fish, snow crab legs/claws, seafood pasta salads (w/ a lot of seafood), grilled snapper; of course, plenty of other non-fish offerings, cheeses, & desserts - CA sparkling wine as much as desired (think I had 3 flutes over nearly a 2 hour eating experience!) - we could not even go out for dinner that night! Price - $36 a person - boy, what a bargain!
Lee's Crab Trap I for lunch in Palmetto - a driving outing (need to put in the vacation thread soon) - 2* rating in AAA guide - started out w/ sharing another dozen raw oysters (probably best of the trip!) - both of us got the mixed crab & lobster (Maine) salad - same used on the crab or lobster rolls - boy, little 'filling', almost just pure crab & lobster! Superb - south of Tampa Bay just north of Bradenton!
Cafe Luna last night on Gulf Blvd. St. Pete's Beach - started w/ just a light excellent salad (that lunch @ Lee's was not small!) - I had a wonderful grouper/lump crab meat dish on top of rice - superb sauce w/ capers (kind of like an Italian piccata taste) - coupe of glasses of NZ Sauvignon Blanc (YES, I'm into this wine!) - signature dessert was their 'bread pudding' - shared & delicious!
Finally, pleasant surprise on the way home - branch of Phillips Seafood in the Charlotte airport - we had a couple of hours wait - had a wonderful 'blackened' rare tuna w/ a glass of Sterling Chardonnay - wife then made some shrimp cakes for dinner - BOY, 5 days of seafood ONLY! Had some veal piccata tonight @ our little Italian bistro - nothing like the bounty & variety of the sea, at least in my mind! :)
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(http://www.epicurious.com/images/recipesmenus/2002/2002_february/106192.jpg)
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This looks painful :o I remember having a can of Chef Boyardee once when I first came here just to see how bad it could be. It was worse than I could possibly conceive.
The Heinz for some reason tasted like oxtail soup - I don't have a clue how a tomatoey recipe could end up tasting like that :'(
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Chef Boyardee just makes me chuckle...from the name itself, to the product, virtually swimming in corn syrup. (I haven't seen a can label in some time, but I suspect that's one of the reasons kids like it.)
What's the Moroccan place? I love Moroccan food...that's how we brought in the New Year in Washington, DC, as a matter of fact!
--Bruce
Not a direct answer to your question, but there is a wonderful little Moroccan cafe, I forget the name of it, in SoHo in NY, it's on the first or second street parallel to and west of B'way on the block just south of Houston on the east side of the street.
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Thanks! Maybe...Cafe Gitane, on Mott between Prince and Houston? I haven't been there but it has gotten great write-ups.
--Bruce
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Cafe Gitane is pretty good too. Their breads in particular, the couscous is a bit eccentric not to my taste.
But they have gotten a bit too popular lately and you have to stand outside and wait, not a good idea for winter $:)
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Thanks! Maybe...Cafe Gitane, on Mott between Prince and Houston? I haven't been there but it has gotten great write-ups.
--Bruce
I don't think that's the one. I'll have to check my collection of business cards when I get home.
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I don't think that's the one. I'll have to check my collection of business cards when I get home.
I know of only two other Moroccan/African places around there. There is a restaurant whose name escapes me near the L'Occitane store, and there was Casablanca Tea Room which is now closed I think. And of course there was Casa Le Femme which is also closed now
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and there was Casablanca Tea Room which is now closed I think.
That may have been it. When did it close? I recall some very white decorated gauzy place with cushy pillows. It was run by Germans, judging by the name of the owner on the card.
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That may have been it. When did it close? I recall some very white decorated gauzy place with cushy pillows. It was run by Germans, judging by the name of the owner on the card.
Pretty recently I think. I was going to take a couple of out-of-towners there couple of weeks ago. Either that, or perhaps a renovation of some sort. The website is still online: http://www.casablancatearoom.com/news.html
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Pretty recently I think. I was going to take a couple of out-of-towners there couple of weeks ago. Either that, or perhaps a renovation of some sort. The website is still online: http://www.casablancatearoom.com/news.html
Yes, that's the one I meant. Let's hope it's just a temporary closure.
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Had some business guests took them for Texmex had a killer Carne Asada a la Tampiqueña then the next day to Goode Company BBQ (the best in town) and across the street to the Armadillo Palace
(http://www.bike4vets.org/images/journal_photos/week05/large/armadillo.jpg)
Where in addition to venison chile and beer you can get any number of accessories made from bull genetalia
(http://www.goodecompany.com/images/products/482.jpg)
(http://www.goodecompany.com/images/products/435.jpg)
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Met a friend for some vietnamese food. I had a big bowl of pho with fatty brisket and tripe and a raspberry bubble tea.
Allan
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Wife gone all day (volunteer work & early evening choir), so had to make some dinner myself - so 'leftovers' night for me - had some of the last of Lidia's Bolognese sauce made fresh a week or so ago - from the cookbook below (recipe HERE (http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=534)) - only change was a subsitute of buffalo meat for the beef - just boiled up some pasta & heated up the sauce - a little red wine & a wonderful dish; an excellent 'versatile' sauce - and a great cookbook! ;D
(http://shopping.lidiasitaly.com/ProductImages/bookItalianKitchen.jpg)
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(http://easysoutherncooking.com/meats/porkchops.jpg)
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Celebrating a hard day of interviewing:
Meucelin Salad with fresh Parmesan and Artichoke Hearts
Fettuccine Alfredo
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Wife gone all day (volunteer work & early evening choir), so had to make some dinner myself - so 'leftovers' night for me - had some of the last of Lidia's Bolognese sauce made fresh a week or so ago - from the cookbook below (recipe HERE (http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=534)) - only change was a subsitute of buffalo meat for the beef - just boiled up some pasta & heated up the sauce - a little red wine & a wonderful dish; an excellent 'versatile' sauce - and a great cookbook! ;D
(http://shopping.lidiasitaly.com/ProductImages/bookItalianKitchen.jpg)
And just a note folks, this is as close to a Swanson's TV Dinner that you will ever see Dave eat. ;D
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Nothing wrong with that, Dave! I mentioned before I have at least ten meals of my own Killer Pasta Sauce in the freezer, and yes it's the one with the very dry Buffalo meat. That's the only way this kind of meat can be made palatable. But Dave, where is the salad with your meal? Tomatoes, English cucumber, spinach, and a few green olives stuffed with garlic! Spanish Star garlic flavoured olive oil and French tarragon wine vinegar as dressing.
With a glass of Kiona Lemberger, of course! 8)
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Nothing wrong with that, Dave! I mentioned before I have at least ten meals of my own Killer Pasta Sauce in the freezer, and yes it's the one with the very dry Buffalo meat........With a glass of Kiona Lemberger, of course! 8)
Hi, Lis - you're so right - I love a GOOD Bolognese sauce on a little pasta - and we've always enjoyed Lidia's cookbook (used to watch her TV show often) - still have to get my hands on some of that Lemberger you keep mentioning - posted on a 'new' book on WA State wines in the 'wine thread', and there certainly was some discussion on that grape - Dave :D (BTW, wife did make a 'bunch of batches' of that sauce, so still some left to eat!)
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Tonight, it's Ruth's Chris so: STEAK. MARTINI. ...and such...
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Yummy, I haven't been in years but one of those butter slathered steak sounds awesome. Is it a special occasion?
Allan
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Yummy, I haven't been in years but one of those butter slathered steak sounds awesome. Is it a special occasion?
Allan
It's my brother-in-law's birthday. My wife and I were also going there next week for Valentine's day, but we'll see how the service/food is tonight.
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Someone changed the plans and we are now going to Maggiano's tonight instead. I still want my martini though. ;D
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Someone changed the plans and we are now going to Maggiano's tonight instead. I still want my martini though. ;D
Gin or vodka, and olive or twist? :D
--Bruce
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Gin or vodka, and olive or twist? :D
--Bruce
Tanqueray (sp?) and olives, please.
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Someone changed the plans and we are now going to Maggiano's tonight instead. I still want my martini though. ;D
Dave - have a nice night (and drink) out! :D We're planning to go to a place called the Oriental Cafe - serves a variety of far eastern cuisines - I usually get sushi w/ several Kirin beers; wife prefers the 'cooked' meals, esp. Thai or Japanese - always a fun place! :)
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Dave - have a nice night (and drink) out! :D We're planning to go to a place called the Oriental Cafe - serves a variety of far eastern cuisines - I usually get sushi w/ several Kirin beers; wife prefers the 'cooked' meals, esp. Thai or Japanese - always a fun place! :)
Sushi, eh? I'm scared of that.
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Tanqueray (sp?) and olives, please.
0:)
(Although I also love Bombay Sapphire, Plymouth and just discovered Martin Miller's.)
--Bruce
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0:)
(Although I also love Bombay Sapphire, Plymouth and just discovered Martin Miller's.)
--Bruce
I also like a good G&T. 8)
I guess I'm a gin guy.
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I also like a good G&T. 8)
0:)
I guess I'm a gin guy.
0:)
--Bruce
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Sushi, eh? I'm scared of that.
Well, I've been eating the stuff for nearly 30 years, and still around! ;D We also love raw oysters on the half shelf (probably shared at least 3 dozen on our recent Florida vacation posted a page or two back!) - Dave
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Well, I've been eating [Sushi] for nearly 30 years, and still around!
Have you checked your mercury levels recently? ;)
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Have you checked your mercury levels recently? ;)
Dm - LOL! ;D But, actually that is certainly an important concern, esp. for pregnant ladies & children; since we eat a lot of seafood, I do keep a watch on the mercury levels in fish - shellfish, one of our favs is fine (although one might catch other 'things' eating the stuff raw, as we do!); for sushi, just eat that a couple times a month (usually stick to tuna, salmon, & yellowtail) - it's mainly those fish that are 'high' on the food chain, and my main concern is swordfish, a favorite, so order it only 3-4 times a year - for those interested (as you should be if seafood is a BIG part of your diet), take a look at the US FDA Tables (http://www.cfsan.fda.gov/~frf/sea-mehg.html) - :)
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(http://nymag.com/images/2/daily/food/07/10/29_tacos_lgl.jpg)
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Someone changed the plans and we are now going to Maggiano's tonight instead. I still want my martini though. ;D
It is too bad you will not be able to hold up that napkin tonight! ;D
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I stopped by a Cleveland treasure, Hot Sauce Williams, on the way back form another long rehearsal tonight. Picked some fried chicken, mac and cheese, collard greens and some barbecue sauce on the side. A nice glass of bourbon to wash it all down.
Allan
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(http://www.taste.com.au/images/recipes/sfi/2006/10/14263.jpg)
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0:)
(Although I also love Bombay Sapphire, Plymouth and just discovered Martin Miller's.)
--Bruce
Bruce,
My grateful kids bought me a bottle of Bombay Sapphire for Christmas ,it was delicious.
As for Sushi ,it's fun (and easy)served family style with all the ingredients in bowls on the table for guests to make there own cones.I'm not worried about the mercury ,the amounts of fish in cone style sushi are quite diminutive .
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Bruce,
My grateful kids bought me a bottle of Bombay Sapphire for Christmas ,it was delicious.
Now that's gratitude! :D (And I hope "was" means that it now must be replaced. ;D) It really is tasty. Although I like it just fine in a martini, lately I've been mixing it with fruit juice (e.g., orange or grapefruit) and some Aperol, a bitter made by the Campari people. Very refreshing.
--Bruce
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... and some Aperol, a bitter made by the Campari people. Very refreshing.
--Bruce
Sounds delicious.I love some of the Campari products,I tried a lemon/lime aparitif that was a bit cloying,but have always enjoyed the dry.I must say that it was hard to keep any vermouths in the larder as I was often splashing it in the chicken.
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(http://images.jupiterimages.com/common/detail/54/38/23033854.jpg)
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I'm making brownies. Using Mark Bittman's recipe and 70% Scharffen Berger chocolate.
Allan
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home made gumbo with leek soup mix stirred in. slurp!
dj
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(http://www.taste.com.au/images/recipes/sfi/2006/10/14263.jpg)
Now that looks awfully good!
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(http://my.nthu.edu.tw/~nthutfaa/shepherds%20pieUK.jpg)
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Awful start to the day today. On top of waking up an hour and a half later than intended it's snowing like crazy outside and it seems the city decided to give the plow drivers the day off. I'm cutting my losses and rather than doing anything I'm supposed to be doing I'm going to make some onion soup. I've got beef bones roasting for stock right now. I'll probably make a quiche too since I've got stuff on hand that I can throw together to make something decent.
Allan
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(http://www.mccormick.com/assets/225_12250_basil.jpg)
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(http://img175.imageshack.us/img175/8672/imagescw3.jpg) + (http://img257.imageshack.us/img257/2014/extralight200x140bz6.gif)
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(http://i.timeinc.net/recipes/i/recipes/ck/04/03/shrimp-stir-fry-ck-592304-l.jpg)
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Made some ham and cheese crepes, slathered in bechamel, of course.
Allan
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For lunch, Mrs. MN Dave made me a ham, turkey and cheddar cheese hoagie with chips on the side, bless her.
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I just had falafel for lunch from the middle eastern place down the street.
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Some take out before going to see some live music tonight, pad thai from right down the street at Lemongrass.
Allan
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Our favorite Greek place again tonight.
My menu will consist of typical fare for me there: Green salad with crumbled feta cheese, olive oil, lemon juice, scallions and dill + Kafteri + Lima Beans + Saganaki (I may skip that tonight) + Fried eggplants and squash with yogurt and a surprise vegetable dish if the owner has cooked one. Either ouzo or Retsina house wine to drink and loukmades on the house as dessert.
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A Greek meal with only vegetarian stuff? That doesn't sound very Greek to me. At least some fish has to be in there somewhere, too! And definitely some taramosalata.
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A Greek meal with only vegetarian stuff? That doesn't sound very Greek to me. At least some fish has to be in there somewhere, too! And definitely some taramosalata.
M, there is always fish on the table (Aegean Sea Bass flown in from Greece actually) but I don't eat it, being a vegeterian. Others ordered taramosolata too, but from our talks later on :-\, I think it was too garlicky :-X
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(http://chowtimes.com/photos/mar2006/BIG_IMG_3753_edited-1-thumb.jpg)
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(http://chowtimes.com/photos/mar2006/BIG_IMG_3753_edited-1-thumb.jpg)
When is the last time you had a poor meal Boris? :D
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Sarge and I touched on it. SOS, about 40 years ago. ;D
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Sarge and I touched on it. SOS, about 40 years ago. ;D
;D :D ;D
I had a great meal tonight too. We went to a favorite restaurant in the Pfalz, deep in wine country, a forty-five minute drive from our house. It's part of the Mugler winery and is situated in the estate's old coach house. We started with a magnificent cream of mussel and lobster soup and a glass of Mugler's 2006 Chardonnay. Then Mrs. Rock had Pfannekuchen, a local specialty: a thin pancake filled with liverwurst and Blutwurst. I had a steak. We drank a bottle of Mugler's 2005 Spätburgunder (pinot noir). We floated home ;D
Sarge
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Sarge and I touched on it. SOS, about 40 years ago. ;D
Ah, yes, I believe your only, let's say less than appetizing post. Another that jumped out was the Shepard's pie. My mom will still make a batch and send it our way from time to time. Carrots in one half and peas in the other, as the Mrs. does not care for the later. Always good.
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Ah, yes, I believe your only, let's say less than appetizing post. Another that jumped out was the Shepard's pie. My mom will still make a batch and send it our way from time to time. Carrots in one half and peas in the other, as the Mrs. does not care for the later. Always good.
Does she use lamb or hamburger?
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Does she use lamb or hamburger?
Hamburger Corey. My wife will not touch lamb or any other meat she did not eat as a child.
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Small cheese whole wheat pizza.
Extra Ginger Reeds ginger Brew. 8)
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.....We started with a magnificent cream of mussel and lobster soup and a glass of Mugler's 2006 Chardonnay. Then Mrs. Rock had Pfannekuchen, a local specialty: a thin pancake filled with liverwurst and Blutwurst. I had a steak. We drank a bottle of Mugler's 2005 Spätburgunder (pinot noir). We floated home....... ;D
Sarge - sounds like a wonderful meal! Have not had a German Pinot Noir in ages, but sounds superb w/ you choice of steak - anything 'special' about the beef in that area?
For me tonight, just a quick dinner out at our 'mountain bistro' up the road - had one of the specials for the night, grilled mahi-mahi w/ a light cajun topping along w/ a few veggies (spinach & asparagus, sauteed w/ just some garlic & oil); plus, a few glasses of Pinot Gris from the King Estate in Oregon - simple but delicious! :)
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Hamburger Corey. My wife will not touch lamb or any other meat she did not eat as a child.
Someone recently told me that shepherd's pie is made with lamb, and that the variety made with beef is actually cottage pie. I've always had it with beef and we called it shepherd's pie. I guess it depends on where you grew up.
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Someone recently told me that shepherd's pie is made with lamb, and that the variety made with beef is actually cottage pie. I've always had it with beef and we called it shepherd's pie. I guess it depends on where you grew up.
That would seem to make sense....but with beef, why not call it Cowboy pie. ;)
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Beef tenderloin,asparagus,squash,jasmine scented brown rice .
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(http://www.dkimages.com/discover/previews/866/5123544.JPG)
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That would seem to make sense....but with beef, why not call it Cowboy pie. ;)
You wouldn't get me to eat anything called a cowboy pie. ;D
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Hot homemade lemonaide for my sore throat.
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Hot homemade lemonaide for my sore throat.
Anne - hope that you're feeling better soon! :(
Tonight, wife (Susan) did a wonderful shrimp dish steamed in parchment paper w/ some great spices/herbs + some simple veggies - had some Knunde '06 Viognier, new release that was excellent! :)
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Anne,
(http://www.bonairetalk.com/newsgroup/messages/23830/335827.gif)
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My family have always called cottage pie shepherd's pie as well. Speaking of which, I haven't eaten that in a long time, I will try to make one soon :)
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Sarge - sounds like a wonderful meal! Have not had a German Pinot Noir in ages, but sounds superb w/ you choice of steak - anything 'special' about the beef in that area?
Nothing special about the beef I had at the restaurant. As we've discussed once before in this thread (here or at the old forum), many places in Germany serve Argentinian beef and that's what I had. But our village butcher offers "bio-beef", meaning it's raised locally and naturally, grass fed, no hormones added, etc. When we make hamburgers we usually buy from him. The beef is ground to order. We can see it being made and know it's fresh.
Sarge
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(http://www.cookingforengineers.com/pics2/320/DSC_2869_crop.jpg)
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One of my favorite places for chinese food closed many months ago to move out of the city and into one of the suburbs. I just found out that the space has new owners and in it is a place offering all kinds of Hong Kong style noodles so I'm headed there for lunch.
Allan
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Well, this thread has been dormant for about 2 weeks! :o
Spending an 'overnight' in Charlotte, NC - goin' to see a Norman Rockwell exhibit tomorrow at Discovery Place (http://www.wsoctv.com/charlotteevents/15255915/detail.html) - he's really not one of our favorite artists, but the exhibit is touring nationally and there are plenty of 'originals', so should be fun!
But back to gustatory pleasures - ;D Tonight, we ate @ a great Mediterranean Basin restaurant called Blue Restaurant, our first try! Recipes from countries around the Mediterranean Sea - dinner menu HERE (http://www.bluerestaurantandbar.com/dinner.html); we both started out w/ a salad, Poached Pear & Baby Argula (BTW, the breads were just fresh & delicious to start!); I had the Whole Roasted Mediterranean Sea Bass, filleted @ the table - one of the moistest & tender fish that I've had in a while - just a fabulous dish; wife had the Grilled and Spiced Moroccan Lamb Loin, spiced & grilled perfectly (had a couple bites!) - could go back immediately! Couple of glasses of St. Supery Sauvignon Blanc; then shared the Baklava dessert (very different w/ a superb sauce) - just a great experience which we hope to repeat in the near future. :)
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TTT
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Spending an 'overnight' in Charlotte, NC - goin' to see a Norman Rockwell exhibit tomorrow at Discovery Place (http://www.wsoctv.com/charlotteevents/15255915/detail.html) - he's really not one of our favorite artists...
Nor mine, but his images are so deeply ingrained in the psyche of Americans of a certain age that I would like to see that exhibit too.
I had the Whole Roasted Mediterranean Sea Bass, filleted @ the table - one of the moistest & tender fish that I've had in a while - just a fabulous dish; wife had the Grilled and Spiced Moroccan Lamb Loin, spiced & grilled perfectly...
That's the agonizing problem with this kind of restaurant: what to choose! Fish or lamb. Both sound utterly delicious.
We're currently enjoying ALL our favorite restaurants in a quite unique way: smoke free! Smoking in restaurants has finally been banned in our state (Rheinland-Pfalz).
Sarge
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Nor mine, but his images are so deeply ingrained in the psyche of Americans of a certain age that I would like to see that exhibit too.
That's the agonizing problem with this kind of restaurant: what to choose! Fish or lamb. Both sound utterly delicious.
We're currently enjoying ALL our favorite restaurants in a quite unique way: smoke free! Smoking in restaurants has finally been banned in our state (Rheinland-Pfalz).
Sarge - the Rockwell exhibit was outstanding - much more than I expected - a better description HERE (http://images.google.com/imgres?imgurl=http://www.rockwelltour.com/images/selfportrait_bottom.jpg&imgrefurl=http://www.rockwelltour.com/&h=412&w=382&sz=24&hl=en&start=6&um=1&tbnid=Hj8dzNh7RRufkM:&tbnh=125&tbnw=116&prev=/images%3Fq%3Dnorman%2Brockwell%2Bexhibit%26um%3D1%26hl%3Den%26rlz%3D1T4DKUS_enUS242US242%26sa%3DN); many of the Saturday Evening Post covers were presented w/ small exhibits covering early to mid-20th century Americana - even sat in the seat of a Model T Ford & WWII jeep - lot of interactive activities (for adults & kids!); all of the Post covers were present - there were only 2 'original paintings which were so vividly colorful vs. the covers they produced (wish that more had been present) - a recommendation for anyone who has a chance to see this exhibit.
BTW - need to get back to that restaurant soon! I could have ordered about anything on that menu (the lamb was superb!) - :D Dave
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I made Mousaka for my husbands 60th birthday party tomorrow.I layered a dish with sliced potatoes,eggplant and ground lamb sauted with onions ,peppers , tomatoes and nutmeg.I'll put a topping of egg yolks,yogurt and lemon on top just before I bake it tomorrow. The house smells wonderful,I better go make myself a sandwich...
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I've just finished making burgers using "George Foreman's Lean Mean Grillers". This will no doubt horrify some of you! ;D I don't follow the bs that they are healthy, but they taste nice :)
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today:
breakfast- 2 packs of oatmeal
lunch- meat & bean burrito, cup of soup, pretzels, chips
later today:
(in a few hours) dinner 1- sandwich (meat, cheese, mayonnaise), peanut butter crackers, chips, whatever i can find; maybe i'll buy a honey bun or poptarts from the vending machine
at ~10 at night: dinner 2, whatever it may be (whatever my mom makes for dinner)
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My life, and rather quickly.
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Vegetable samosa, Bhindi Dopiaza (Okra cooked with tomatoes, onions and spices) and rice. Kheer (rice pudding) for dessert. A few hours ago, that is. It was my only meal for the day :-\
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Just wolfed down an OG (bacon egg and cheese sandwich).
Allan
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A ham, cheese, mayo sandwich on toasted rye bread. With tomato and avocado on the side. Made it myself this morning :)
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A ham, cheese, mayo sandwich on toasted rye bread. With tomato and avocado on the side. Made it myself this morning :)
Looks like all you're missing is some good mustard!!!! Sounds yummy anyway.
Allan
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ha, and for tomorrow! Mashed potatoes and a Veal Cutlet stuffed with mushrooms, onions, and dill. yum!
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Tonight, LOML made a wonderful 'stir-fried' steak-vegetable dish over whole-grain rice - buffalo fillet milon used (pic attached) - usually like a red wine w/ this dish, so opened a few new 'inexpensive' acquisitions, i.e. a local North Carolina '06 red blend from RayLen (just up I-40 about 20 mins away from home) & the newest Columbia Crest '05 Merlot (Grand Estates) - neither wine was really great (the Carolina red demonstrated the often 'weediness' from the area; the white wines are usually better here); the CC Merlot was quite pleasant, but a little low in acid & tannin, so as I often do in this situation, I MIXED the two! Both were inexpensive so 'what the hell' - as usual, the combination was an improvement! Thus, a wonderful dinner & a pleasant wine! ;D
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Went to my favorite place in Toledo and had a nice bowl of be bim bop.
Allan
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Went to my favorite place in Toledo and had a nice bowl of be bim bop.
Allan - looks like we had 'similar' dishes tonight, although I'm sure yours had a lot more HEAT! The recipe for the dish that I had tonight was more Japanese, i.e. a lot of flavor but not really that HOT! :o But, still excellent!
BTW - you probably needed the extra HEAT to melt all of that snow you got! ;) :D Hope you made it home safely from Chicago - saw that in another thread, I believe - Dave :)
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Allan - looks like we had 'similar' dishes tonight, although I'm sure yours had a lot more HEAT! The recipe for the dish that I had tonight was more Japanese, i.e. a lot of flavor but not really that HOT! :o But, still excellent!
BTW - you probably needed the extra HEAT to melt all of that snow you got! ;) :D Hope you made it home safely from Chicago - saw that in another thread, I believe - Dave :)
They put the kojuchang sauce in a little bowl for you to add to your own taste (I think that's the name of that sauce.) I love spicy so I used all of mine and some of the leftover that my dining companions didn't use. Along with the nice heat I love the flavor of that stuff.
The snow is actually melting away pretty fast as the sun has been out most days since the weekend. The trip home was the worst, didn't end up getting everything wrapped up (pickup luggage, return rental car, etc) till monday at around 3. We left Ca Friday night!!!
Allan
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Organic Amaranth Flakes
Organic Almond Milk
It's better than it sounds. :)
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Tonight, LOML made a wonderful 'stir-fried' steak-vegetable dish over whole-grain rice - buffalo fillet milon used (pic attached) - usually like a red wine w/ this dish, so opened a few new 'inexpensive' acquisitions, i.e. a local North Carolina '06 red blend from RayLen (just up I-40 about 20 mins away from home) & the newest Columbia Crest '05 Merlot (Grand Estates) - neither wine was really great (the Carolina red demonstrated the often 'weediness' from the area; the white wines are usually better here); the CC Merlot was quite pleasant, but a little low in acid & tannin, so as I often do in this situation, I MIXED the two! Both were inexpensive so 'what the hell' - as usual, the combination was an improvement! Thus, a wonderful dinner & a pleasant wine! ;D
(http://www.good-music-guide.com/community/index.php?action=dlattach;topic=88.0;attach=7774;image)
You've got your wine-glass on the wrong side, it should be on the right of your dish.
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Organic Amaranth Flakes
Organic Almond Milk
It's better than it sounds. :)
You see, I've never had to say somthing like this pertaining to, say, bacon. ;D :D :o :P ;).
I kid, I kid,
Allan
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You see, I've never had to say somthing like this pertaining to, say, bacon. ;D :D :o :P ;).
I kid, I kid,
Allan
Speaking of Bacon....
http://www.youtube.com/watch?v=nX1Nh6c80wo (http://www.youtube.com/watch?v=nX1Nh6c80wo)
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You've got your wine-glass on the wrong side, it should be on the right of your dish.
But there is no mouse in Sonic Man's dinner so one out of two ain't bad ;D
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Spinach Fettucini topped with with cherry tomatoes, oil cured pitted black olives, crumbled feta cheese, oregano, crushed red peppers, olive oil and balsamic vinegar. Light and delicious. Plus 1 1/2 liters of Coke Zero :-[ :-[ It must be the olives and feta :-[
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You've got your wine-glass on the wrong side, it should be on the right of your dish.
Mine's always on the left side. When you're a leftie, that's where it's supposed to be ;)
MURIEL: this is a delicious moussaka recipe. I'll try it next time. I normally top it with a heavy bechamel. Not my favourite, but all the Greeks I know use that. I suspect it's a simplification. Your idea of egg yolks, yogurt and lemon juice makes more ethnic-culinary sense! :D Do you sprinkle with oregano? I heartily approve of the ground lamb instead of the more facile ground beef, and of course the nutmeg 0:).
DAVE: I just bought an Oregon red while vacationing in NC, but I know nothing about it:
2004 Goose Ridge Cabernet Sauvignon from Columbia Valley. Did I choose wisely?
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But there is no mouse in Sonic Man's dinner so one out of two ain't bad ;D
Muriel - LOL ;D! Yep, I gave up on mice years ago, although I'm sure Shrek could provide some decent recipes, along w/ other 'swamp' critters (which we actually love to eat! Frog legs, turtle, crabs, alligator - what else?).
Well, I could claim that I'm 'left-handed', but not true - actually, my wife sits to my right @ that table & has a tendency to 'knock over' glasses, so I do keep the glass on the left - just call me 'ambidextrous'! ;) :D
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Mine's always on the left side. When you're a leftie, that's where it's supposed to be ;)
DAVE: I just bought an Oregon red while vacationing in NC, but I know nothing about it:
2004 Goose Ridge Cabernet Sauvignon from Columbia Valley. Did I choose wisely?
André - yep, I've gotten use to picking up a wine glass w/ either hand - takes years of practice, though! ;) ;D
I've heard of the Goose Ridge Winery in the Columbia Vly region (not sure if they are located in Oregon and/or Washington State - both states claim some of that river valley); however, I've not purchased or tatsted any of their wines (assume the one you bought is pictured below, or does it say Cabernet Sauvignon?) - please post your impressions in the wine thread (need to return to that one myself!) - BTW, hope that you enjoyed your visit to North Carolina - did you taste any of the wines from the Old North State? Most are not that good @ the moment, but 'surprises' can be found - Dave :)
(http://www.gooseridge.com/images/rtw_image.jpg)
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MURIEL: this is a delicious moussaka recipe. I'll try it next time. I normally top it with a heavy bechamel. Not my favourite, but all the Greeks I know use that. I suspect it's a simplification. Your idea of egg yolks, yogurt and lemon juice makes more ethnic-culinary sense! :D Do you sprinkle with oregano? I heartily approve of the ground lamb instead of the more facile ground beef, and of course the nutmeg 0:).
Yogurt,egg yolk,lemon and nutmeg form the traditional and authentic topping for moussaka,a thick bechamel has no place in this dish.I have seen recipes that use a cheese topping as well,this is a disaster and abomination .Lamb is preferred but it must be browned and well drained of fat as that is where the gamey flavour comes from.It's perfectly acceptable to use ground beef and ground lamb blended for a somewhat lighter taste.If you like you may bake the eggplant (cut in half ,cut side down on a lightly greased cookie sheet)it should take about 25 min to caramelize,then cool it chop it up and layer it with the sliced potatoes and the meat,frying slices of eggplant in oil simply adds far too much fat and spoils the dish in my opinion.Also if one uses long Asian eggplants rather that the Greek bulbous variety there is no need to salt and drain it as this variety is not at all bitter.
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Thanks for the advice, Muriel. There is a large greek community where I live. I have 6 female greek co-workers and they all use bechamel in their mousaka (I asked today ;D). I think they go for the shortcut. If I'm not mistaken that combination of yogurt and lemon juice is called avgolemono? I'd have to check for the asian eggplants, what do they look like? I've seen all shapes and colours at the store.
Dave, this is the same, but mine is a Cabernet Sauvignon. The one you show was some 15$, so I would assume that for 26$ I'll get a decent product. I'm just not sure if the outlay is justified. Methink that a California CS of the same price might probably be better. I went for the 'exoticism' :D. I should taste that in a month or two.
I bought that in Burlington Vt, where I had left my car. That's why I made the heavy purchases there when returning. I don't know how that could be, but prices seemed to be at least 50% higher than in NC. The only NC wine I tasted was a white zinfandel from Biltmore Estate - almost a rosé actually. Pleasant, but no more.
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Dave, this is the same, but mine is a Cabernet Sauvignon. The one you show was some 15$, so I would assume that for 26$ I'll get a decent product. I'm just not sure if the outlay is justified. Methink that a California CS of the same price would have probably be better. I went for the 'exoticism' :D. I should taste that in a month or two.
..........
The only NC wine I tasted was a white zinfandel from Biltmore Estate - almost a rosé actually. Pleasant, but no more.
André - I saw that their Cabernet Sauvignon of '05 was selling for the price that you mentioned - I would suspect that this will be an excellent wine, I guess the problem is 'when' to drink it? Probably quite good @ present despite being young - might improve over the next couple or so years, but you would need a number of bottles to drink over that period of time to test the aging potential - not sure what to recommend - I'd probably give it a try now, and if felt to have some 'aging potential' buy a few more bottles? My best guess? :-\
Sorry that you did not have some more NC wines - despite liking many wines from the Biltmore Estate, the 'white zin' is probably not the best example of what is goin' on in the state; the reds from NC are pretty much 'hit & miss', i.e. many have been rather poor to decent IMO, with a couple not too bad; the whites have shown much greater promise, but again 'taste first', then decide to buy! :D Dave
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Thanks for the advice, Muriel. There is a large greek community where I live. I have 6 female greek co-workers and they all use bechamel in their mousaka (I asked today ;D). I think they go for the shortcut. If I'm not mistaken that combination of yogurt and lemon juice is called avgolemono? I'd have to check for the asian eggplants, what do they look like? I've seen all shapes and colours at the store.
Just try to imagine what the Greek granny has in her pantry,not butter,not wheat flour and not milk.She has yogurt ,lemons and eggs.How blending these three fresh ingredients is less effort that cooking a thick white sauce is beyond my understanding.
Avgolemono is a lovely soup of clear chicken stock,egg yolks and lemon,there is no yogurt in this dish.The Greeks can thank the Turks for this staple of the Middle Eastern pantry(and for the coffee after dinner as well).
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You're right, I remember now, avgolemono is a soup. No yogurt.
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Dim Sum here:
(http://farm1.static.flickr.com/153/365229502_c6945066c7.jpg)
Probably the best in the city. $4.95 for 8 vegetable ones offered as an appetizer does not leave much space for anything else.
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(http://www.21food.com/userImages/xlcofie/xlcofie$9394837.jpg)
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A few of these, until I read the nutrion label. >:( Do they make them without the added oil?
(http://parrotisland.mainsecureserver.com/catalog/images/Banana%20Chips.jpeg)
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Dim Sum here:
Probably the best in the city.
And how is their Hip Chop, hopefully better than at that Alpha place?
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A few of these, until I read the nutrion label. >:( Do they make them without the added oil?
(http://parrotisland.mainsecureserver.com/catalog/images/Banana%20Chips.jpeg)
No. you know why? Because bananas can't be dried up like that. They have to fry them or they just shrivel and turn black
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I am surprised that they have not developed some artificial chemical to maintain them. ;D
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After our matinee today, I made a nice lasagna for a few friends. Of course, I slathered it in bechamel/balsamella in part due to Lilas' and Muriel's recent discussions. ;D
Allan
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Dim Sum
Probably the best in the city. $4.95 for 8 vegetable ones offered as an appetizer does not leave much space for anything else.
It seems like I'm only warming up after my first 8 pieces of dim sum. >:D ;D :D
Allan
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Bowl of cottage cheese.
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A few of these, until I read the nutrion label. >:( Do they make them without the added oil?
(http://parrotisland.mainsecureserver.com/catalog/images/Banana%20Chips.jpeg)
Sure they do:
(http://www.stlucia.gov.lc/pr2000/images/bananas1.jpg)
(Couldn't resist) ;D
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And how is their Hip Chop, hopefully better than at that Alpha place?
Don't know no Hip Chop, but I got some Chinese Hip Hop off a CD the band was giving out on the street. >:D
It seems like I'm only warming up after my first 8 pieces of dim sum. >:D ;D :D
Allan
I could only eat 5 :-[, we had an entree ordered as well, but it was wrapped to go. We couldn't even touch it.
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A local restaurant closed up shop in there old location and moved into my neighborhood. Plagued with delays I thought it would never open but somehow it did just that while I was away in California. Tonight was the Mrs and my first chance to make it over. The new space is beautiful and the food remains excellent. It's really nice to be able to walk over, even with the crazy snow we're getting right now. Anatolia Cafe (http://www.anatoliacafe.com/index.php)
Allan
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Sure they do:
(http://www.stlucia.gov.lc/pr2000/images/bananas1.jpg)
(Couldn't resist) ;D
I better check for blood, 'cause I just got tagged!
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I better check for blood, 'cause I just got tagged!
Whaddup, Bill!! :)
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Breakfast: Peanut Butter on Toast with Banana
(http://www.more4kids.info/uploads/Image/peanut-butter-sandwich.jpg)
Lunch: Meatloaf Sandwich
(http://farm2.static.flickr.com/1047/1094289375_e76615ce0a.jpg)
Dinner: Pork Tenderloin Stir-Fry
(http://static.howstuffworks.com/gif/recipes/1329613130_thai-basil-pork-stir-fry-a-recipe.jpg)
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The Mrs. made some raisin bread french toast this morning.
Allan
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Anatolia Cafe (http://www.anatoliacafe.com/index.php)
Nice.. Don't they carry mezes (appetizers) there ?
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They do, the layout of the site makes it look like they don't have them up, but if you click on menu instead of the tabs undeneath you get that stuff too. Here are the apps: Anatolia Apps (http://www.anatoliacafe.com/index.php?page=menu). I was eyeing a liver dish for an appetizer last night, but the wife wouldn't be able to partake so we split some zucchini pancakes instead. They had a nice sauce on them too but I can't remember what it was. :(
Allan
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They do, the layout of the site makes it look like they don't have them up, but if you click on menu instead of the tabs undeneath you get that stuff too. Here are the apps: Anatolia Apps (http://www.anatoliacafe.com/index.php?page=menu). I was eyeing a liver dish for an appetizer last night, but the wife wouldn't be able to partake so we split some zucchini pancakes instead. They had a nice sauce on them too but I can't remember what it was. :(
Allan
Liver a-la-Albania as it is called in Turkey (I don't know why). It is particularly good if you like liver. Small cubes cooked in a fry-pan with onions, oregano+spices. I could never get into those types of meat, the texture never did it for me (the same goes for kidneys).
The fried zucchini (together with fried eggplants and cuban peppers) is excellent with the tomato sauce and yogurt :) IF you had the tomato sauce I don't what is in there, but my mother cooks it and I know it requires some particular spices.
For a meat eater, the thin pitas drenched with the Ezme salad and topped with lamb shish cubes is heavenly 0:)
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Headed to another spot within walking distance from home. Not always the most inspired food but if you navigate the menu well you can eat pretty well. It's all well prepared and the happy hours rock. Here's the menu: Lopez (http://www.lopezonlee.com/menu.php)
Allan
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Off on a long weekend trip to Myrtle Beach, South Carolina - although we visit the Carolina Coast often, has been a long time since a trip to Myrtle Beach - a lot more development, shopping, restaurants, etc. - will explore!
First night, dinner @ theSea Captain's House (http://www.seacaptains.com/)- dating back to 1930 - 'old time' restaurant on the ocean - our first visit, and quite enjoyable!
Started out w/ sharing a dozen oysters on the half shelf (homemade cocktail sauce & fresh horseradish - delicious!) & a cup of 'she-crab' soup (fabulous). Nice salad w/ a homemade 'ginger soy' dressing - nice.
Main course for me a special for the night - mahi-mahi seared w/ a crab/ragout topping - must have been brought just off the boat; LOML had a crab meat casserole that was quite tasty, too!
Not enough room left for dessert, but there was a 'bread pudding' offering that sounded delightful!
For me, a couple of glasses of the new vintage Kim Crawford Sauvignon Blanc - have a few bottles of this in my cellar (2007 - a recommendation if you're into this grape!) - :D
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(http://www.dkimages.com/discover/previews/911/50513918.JPG)
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Bowl of cottage cheese.
Living life on the wild side, we see ..........
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I've been craving a baked potato so the Mrs. went and picked up a chicken for me to roast and some broccoli to steam to build a meal around our potatoes.
Allan
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Tonight being Good Friday we went traditional and had fish: broiled Dorade (gilthead seabream), basmati rice with roasted pine nuts, and fresh spinach we bought from a produce market yesterday:
(http://photos.imageevent.com/sgtrock/febgmc/Dorade.jpg)
I opened a special bottle of wine: a 1996 Alsation Riesling, Grand Cru Schoenenbourg from Domaine Mittnacht-Klack in Riquewihr:
(http://photos.imageevent.com/sgtrock/febgmc/P3212396.jpg)
Sarge
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I've been craving a baked potato so the Mrs. went and picked up a chicken for me to roast and some broccoli to steam to build a meal around our potatoes.
Allan
That's one of my favorite meals, Allan. I roast a chicken nearly every week and broccoli usually goes with it. I alternate baked potatoes with potato salad.
Sarge
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Look at the skin on that fish. Someone is a master on the broiler.
Allan
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Look at the skin on that fish. Someone is a master on the broiler.
Allan
I tell you, it was perfection. Completely crispy skin but the meat itself was succulent. Mrs. Rock rules. (She's nornally cooks our fish meals. I still have trouble gettting fish right.) Her rice and spinach were sensational too, the spinach in olive oil and butter with chunks of garlic.
Sarge
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That's one of my favorite meals, Allan. I roast a chicken nearly every week and broccoli usually goes with it. I alternate baked potatoes with potato salad.
Sarge
Mine too Sarge. I am hardly ever in the mood for baked potatoes or broccoli, usually opting for mashed if I make them at all, and some sort of leafy green that I can wilt a la minute, but for some reason those baked potatoes have been calling out and since the Mrs picked up the broccoli I don't have much choice in what veg to cook tonight. It's cool though I'm looking forward to our old school dinner tonight.
I always say if I had to choose one preperation to live with for the rest of my life it would be roast chicken and if I had to choose one animal that I was able to prepare any way I please it would be the pig.
Allan
Allan
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I tell you, it was perfection. Completely crispy skin but the meat itself was succulent. Mrs. Rock rules. (She's nornally cooks our fish meals. I still have trouble gettting fish right.) Her rice and spinach were sensational too, the spinach in olive oil and butter with chunks of garlic.
Sarge
I find fish and rice to be 2 of the hardest things to master so right on!!!
Allan
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Mine too Sarge. I am hardly ever in the mood for baked potatoes or broccoli, usually opting for mashed if I make them at all...
I must have potatoes. I've never met a potato I didn't like 8)
I always say if I had to choose one preperation to live with for the rest of my life it would be roast chicken
Me too. Chicken is the one thing I never tire of...which is odd because my first job was working in the kitchen of one of Barberton's famous Serbian-style chicken restaurants. After a year and a half slaving away in that horrible, greasy environment, you'd think I'd have had enough chicken to last the rest of my life ;D But no, I still love it...although I do prefer roasted to fried nowadays.
Sarge
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Off on a long weekend trip to Myrtle Beach, South Carolina
Myrtle Beach is my family's favorite vacation spot. Dad and Mom discovered it in the 70s and all their kids (excepting me) are regular visitors. Someday Mrs. Rock and I are going to travel up the east coast (starting in Savannah, which we have been to, and loved).
For me, a couple of glasses of the new vintage Kim Crawford Sauvignon Blanc - have a few bottles of this in my cellar (2007 - a recommendation if you're into this grape!) - :D
Thanks for the tip, Dave.
Sarge
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Somebody ate my rib-eye and baked potato.
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Myrtle Beach is my family's favorite vacation spot. Dad and Mom discovered it in the 70s and all their kids (excepting me) are regular visitors. Someday Mrs. Rock and I are going to travel up the east coast (starting in Savannah, which we have been to, and loved).
Hello Sarge - know that I'd love that fish you pictured!
Please let me know if you plan to visit the Carolina-Georgia coast in the near future - can certainly give you some suggestions, depending on your interests! :D
BTW - second day in Myrtle Beach & a great one for eating - decided to take a trip to Georgetown, a historic colonial city south of Myrtle Beach; on the way down stopped off @ Murrell's Inlet for lunch @ Drunken Jack's Restaurant (http://www.drunkenjacks.net/) - great views of the Carolina wetlands - started out (again!) w/ a shared dozen of raw oysters (better than the night before!); I just had some seared tuna w/ a seaweed salad - light but excellent!
Tonight, dined at a surprisingly wonderful place - Collector's Cafe (http://www.collectorscafeandgallery.com/html/COLLECTORS-CAFE-DINING.swf) - we shared a seafood salad appetizer w/ delightful flavors; dinner came w/ a nice salad - wife had a 'signature' dish of scallops - I decided to skip seafood (a rarity for me on the shore!) - had the veal medallion dish - boy, tender & grilled; side was a shrimp/macaroni w/ 4 cheeses - (wife ate half of that! she is macaroni/cheese freak!) - shared a great Tiramisu desset w/ some 'special' coffees!
GREAT DAY for food & some American colonial history - Dave ;D
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I find fish and rice to be 2 of the hardest things to master so right on!!!
Allan
I agree,fish is a challenge! I cook it in portions ,I can never get it right roasting a whole sockeye .It always seems over cooked out side and too rare in the center.Nice 150 or 200gm pt are much easier to pan fry.I never take my eyes off them it's that quick.
Regarding rice,I think every variety needs a different amount of water,trial and error! I use a rice cooker and my favorite rice is brown Jasmine scented rice,but I try new ones all the time there's a fabulous red rice mixed with a Chinese short grain black rice that has a delicious nutty flavour.
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Last night in Myrtle Beach - still been eating well here - much improved from my last visit a while ago! :D
Tonight we dined @ the Umi Pacific Grille (http://www.umipacificgrille.com/Umi1024index.html) - started out w/ (again!) sharing a dozen oysters (from New England) on the half shelf + yellowtail sashimi - delicious; for my main course - a FIRST - had a barramundi fish dish (roasted w/ chili sauce + baby bok choy, one of my favorite veggies); I believe that this is a freshwater fish from northern Australia (a featured discussion in the film Crocodile Dundee, as I remember) - maybe our Aussie members can add some comments? BTW, that's not me in the pic - just showing 'what' the fish looks like!
A couple of glasses of New Zealand Sauvignon Blanc - wonderful dinner & new experience! :)
(http://www.olw.com.au/Images/Ord%20River%20barramundi.jpg)
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Nice fish Dave!
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I just ate a black bean burger for the first time, by mistake. It was great, but more than a little spicy!
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(http://www.valorosofoods.com/images/Di_leo1.jpg)
+
(http://www.hermann-uwe.de/files/images/small_cup_of_coffee.preview.jpg)
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ahhh coffee, i need some coffee a long night of theory studies awaits me, so i have decided to come here to procrastinate. But tonight i had some good "country cookin." Easter/Christmas/Thanksgiving = casserole.... lovely casserole!
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Some friends and I are headed here (http://barcento.com/) in a few minutes. Wine and this kinda food are perfect for my lazy Monday evening.
Allan
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Nice fish Dave!
Hi Muriel! :D
That meal started out great! My main course was pretty good, but could have been better - the fish was a little 'overdone'; of course, I presumed shipped frozen from Australia - however, the taste & texture were excellent, reminded me of some of the Great Lakes fish I ate decades ago (when I lived in Ohio/Michigan) - would love to have it again (don't think I'll make it to Australia, but maybe a West Coast trip will be a possibility, or of course one of the larger USA cities?). :)
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Avocado Salad with a dash of Olive oil . Plain Lebene , with an Apple. Yogurt with sweet mandarins and pineapples.
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Great experience for golf lovers! :D
Returning home (Winston-Salem, NC) from our short Myrtle Beach, South Carolina vacation - decided to make a 'on the way' stop in Pinehurst, NC for lunch - Pinehurst, Southern Pines, and environs have hundreds of golf courses in the area, many of historic interest, including the famed No. 2 (US Open that Payne Stewart won most recently!).
Stopped @ the Pinehurst Hotel, c. 1895 w/ great golf memorabilia (signed photos, old golf clubs, etc.) - venerable dining room - lunch was quite good, well prepared, & delicious - a 'change of pace' from our coastal experience (and done intentionally) - LOML decided to have a BURGER! Wonderful bun (thin) - she added onions & bleu cheese (which came thick & in chunks!), along w/ some great french fries (thin, crispy - really like French frittes!) - for some reason, she did not talk to me during lunch! ;) ;D
I decided on a wrap of seasoned chicken/pastrami w/ veggies & a light sauce - quite good; came w/ onion rings (we don't eat this kind of stuff anymore, but we shared the fries & onion rings w/ DELIGHT! Wish this stuff was really good for us @ our ages!). Decided to split a wonderful berry tart dessert - wonderful!). :P
(http://cache.viewimages.com/xc/222096.jpg?v=1&c=ViewImages&k=2&d=17A4AD9FDB9CF1934A2752006EF5F0EDD54E088A292B88D7284831B75F48EF45)
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Very colorful hard boiled eggs from yesterday's hunt! ;)
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I opened a special bottle of wine: a 1996 Alsation Riesling, Grand Cru Schoenenbourg from Domaine Mittnacht-Klack in Riquewihr:
Sarge
Back in 2004 we spent a few days and nights in the Colmar region, and I recall visiting Riquewihr as well as all the other "wihrs" of the areas: Niedermorschwir (where we stayed, right across a very narrow street from a wine merchant ;D), Obermorschwir, Orschwihr, Mittlewihr, Ammerschwir, Gueberschwihr, etc. Riquewihr is the alsatian Epernay, the town where most wine merchants have a 'maison'.
This is Riquewihr:
(http://i-love-riquewihr.com/images/A_2_9.jpg) (http://i-love-riquewihr.com/images/A_3_9.jpg)(http://www.alsace-route-des-vins.com/NewVersion/images/ardv_small/46riquewihr04small.jpg)
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Looking at those beautiful pictures, André, makes me hungry for a wooden plate of cheese and Schwarzbrot and a glass - or two! - of the Hauswein in any Wirtshaus along those streets! :D
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Lis, if my wife hadn't inadvertently sat on the lens of our Nikon in Meersburg am Bodensee, Id have tons of pictures to show :P. Unfortunately I have to rely on web sites to convey the absolute enchantment of the alsatian countryside. But we did have käse u. schwarzbrot for breakfast at our B&B - plus the traditional croissants, butter and jams :D. And I had the most divine jambonneau confit (wädele) you could dream of in one of those 16th century houses that are still widely preserved in the small villages (I believe it was Türckheim or Eguisheim). :D.
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Back in 2004 we spent a few days and nights in the Colmar region...
So did we!...2004. That's when we bought a case of that Schoenenbourg Riesling. We spent nights in Ribeauville and Kayersberg and visited Riquewihr and Colmar. I'll dig out some of my photographs and post them later.
Sarge
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(http://ecx.images-amazon.com/images/I/21R3Q9QN9KL._AA225_.jpg)
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Your basic Greek salad.
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Had this one for dinner, and salad with tomato, English cucumber, bib lettuce and some green olives stuffed with garlic, tossed with garlic-flavoured Greek olive oil and French Tarragon wine vinegar:
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On Bogey's request, heart of pig with fingerlings and cognac:
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(http://www.latimes.com/media/photo/2008-03/37152803.jpg)
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On Bogey's request, heart of pig with fingerlings and cognac:
Allan - the final pic looks pretty good! ;D Did you enjoy the dish? I'm not into 'solid' organs much anymore, but used to 'sample' kidneys, heart, & sweetbreads; still love the latter (as does my wife), but just don't order the dishes anymore - :D
Tonight a 'special' @ my local 'Mountain Bistro' - elk tenderloin grilled medium rare w/ a salad & asparagus + a couple of glasses of Pinot Noir - have not had this 'animal' in a while - delicious - a little more mild & tender than the venison that I often have there! :)
(http://images.google.com/url?q=http://wdfw.wa.gov/wlm/living/graphics/elk1.jpg&usg=AFQjCNGLiyI_N3t-bKI0nlHNFFGhz_I3sg)
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Sonic,
I did enjoy the dish. I actually loved it. The heart has a mild porky taste and the texture is awsome. Very smooth and velvety and tender. I also tried out a kidney dish but I didn't really enjoy that one. I'm sure I overcooked them because they were rubbery as all hell. I love sweetbreads too. I always order them but I've never tried cooking with them myself. I'll have to work on that.
Allan
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- elk tenderloin grilled medium rare
This majestic animal does look great in it's habitat, where he belongs - not on anybody's dinner plate! :'(
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This majestic animal does look great in it's habitat, where he belongs - not on anybody's dinner plate! :'(
Also the collision can be rather majestic when you hit the animal with a car. Too many of those up here, a real hazard. Plus they carry a certain bug (http://en.wikipedia.org/wiki/Lipoptena_cervi) - a real nuisance, keeps many people out of forests and hence mushrooms and berries remain unpicked.
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Hello Matti! :-*
Good to have you back, even if we disagree a bit. Shouldn't go fishing either, should you? But then what would you feed your visitors from foreign countries? ???
Lis
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sunflower seeds...left over from Purim. hahaha They're addictive!! >:D
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(http://www.latimes.com/media/photo/2008-03/37152803.jpg)
omg! this looks sooo good!
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Also the collision can be rather majestic when you hit the animal with a car. Too many of those up here, a real hazard. Plus they carry a certain bug (http://en.wikipedia.org/wiki/Lipoptena_cervi) - a real nuisance, keeps many people out of forests and hence mushrooms and berries remain unpicked.
Lis - Matti is right about these large hoofed beasts & cars - below a pic of a female (not a bull!) moose collision w/ a car (driver escaped unhurt, amazingly); so, best to get some of these animals off the streets and onto our dinner plates - ;D Dave
(http://www.zenwaiter.com/moose/Moose4.jpg)
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Lis - Matti is right about these large hoofed beasts & cars - below a pic of a female (not a bull!) moose collision w/ a car (driver escaped unhurt, amazingly); so, best to get some of these animals off the streets and onto our dinner plates - ;D Dave
(http://www.zenwaiter.com/moose/Moose4.jpg)
Because the elk have overpopulated other areas, authorities have relocated some of the them to Michigan. There is a regular hunting season for them. My brother-in-law got one a few years ago.
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I'm just off to the shops to see what looks good,I've never seen elk tenderloin for sale at my market, We will have to settle for halibut.
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Because the elk have overpopulated other areas, authorities have relocated some of the them to Michigan. There is a regular hunting season for them. My brother-in-law got one a few years ago.
Hi Anne - same event happening in the western part of North Carolina - NC Elk (http://www.ncelk.org/herd.htm) - not sure 'how many' are currently here, but they are reproducing at surprisingly high rates - deer is by far the most popular sport animal in this state (and a common cause of car collisions, over 17,000 in 2005 (http://www.hsrc.unc.edu/news_room/2007-12-12_Deer.cfm)!) - I often order venison at that restuarant mentioned, although there is a superb North Carolina trout offering (another fav of mine!) - last night, another special was a blackened wahoo fish (pic below - BTW, the human is not me! ;)), which really tempted me, but decided on the the elk - :D
(http://www.doubledcharters.com/P5100060Danny_WahooWeb.jpg)
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Pretty tame.
(http://www.jphpk.gov.my/English/zoom_26209.jpg)
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Hi Anne - same event happening in the western part of North Carolina - NC Elk (http://www.ncelk.org/herd.htm) - not sure 'how many' are currently here, but they are reproducing at surprisingly high rates - deer is by far the most popular sport animal in this state (and a common cause of car collisions, over 17,000 in 2005 (http://www.hsrc.unc.edu/news_room/2007-12-12_Deer.cfm)!) - I often order venison at that restuarant mentioned, although there is a superb North Carolina trout offering (another fav of mine!) - last night, another special was a blackened wahoo fish (pic below - BTW, the human is not me! ;)), which really tempted me, but decided on the the elk - :D
(http://www.doubledcharters.com/P5100060Danny_WahooWeb.jpg)
Beautiful picture of that fish! Deer hunting is very popular in N. Michigan. Some businesses simply close on opening day (Nov. 15).
One year my husband had an encounter with a deer 3 days before hunting season on the highway. Deer came from the side of the highway to cross it but not enough time. Result? Deer attempted to jump over the car, didn't make it and slammed into the driver's windshield creating a 24-inch diameter hole right in the middle of the glass. Ever wonder why the glass in the windshield of a vehicle is made of 2 pieces of glass with a layer of plastic sandwiched in the middle? The deer stayed outside the vehicle but the front seat had a lot of deer hair. My husband was fine.
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In New Brunswick where my daughter lives, deer and esp. elk encounters of the too close kind are the most common cause of road fatality. An elk is like a cow on giraffe legs so when you hit it, the body is level with the windshield. At high speed, the car is positively decapitated.
This is a young male (http://bdm.typepad.com/photos/uncategorized/elan_orignal_2.jpg)
And this is an old one: (http://www.villiard.com/images/chasse-orignal.jpg).
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In New Brunswick where my daughter lives, deer and esp. elk encounters of the too close kind are the most common cause of road fatality. An elk is like a cow on giraffe legs so when you hit it, the body is level with the windshield. At high speed, the car is positively decapitated.
And this is an old one: (http://www.villiard.com/images/chasse-orignal.jpg).
André - that old bull moose is amazingly LARGE! :o - think that I'd rather hit a brick wall, instead! BTW - is that you w/ the gun? ;D
On my trip to Quebec last fall, the plane was delayed into the Quebec airport - I had a car rental to drive to our first stop in La Malbaie, night was dark, trip was 2+ hrs, and I kept seeing those signs shown below! Knowing the size of a bull moose, I was VERY careful, esp. around curves - ;) ;D
(http://www.dkimages.com/discover/previews/988/50252244.JPG)
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Andre, gorgeous pictures! I, too, would like to know if that is you in the photo.
Re: hubby's altercation with the deer - the deer was so close to the local mall that no one would ever think of it that close to civilization.
That same place on the road - a different time I wondered why traffic was going so slowly. As I approached so I could finally see - there was mama skunk with her tail straight up in the air followed by 4 or 5 baby skunks with their tails straight up in the air, all of them in a straight line crossing the highway. For sure they all were given all the time they wanted and traffic backed up in both directions. ;D
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A lettuce, tomato, cheddar, roast beef, horseradish sandwich.
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André - that old bull moose is amazingly LARGE! :o - think that I'd rather hit a brick wall, instead! BTW - is that you w/ the gun? ;D
On my trip to Quebec last fall, the plane was delayed into the Quebec airport - I had a car rental to drive to our first stop in La Malbaie, night was dark, trip was 2+ hrs, and I kept seeing those signs shown below! Knowing the size of a bull moose, I was VERY careful, esp. around curves - ;) ;D
(http://www.dkimages.com/discover/previews/988/50252244.JPG)
How does one drag that monster out of there and into civilization? Use a truck? a car?
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(http://img.alibaba.com/photo/11240501/Agen_Prunes_Certified_100_Ente_Variety.jpg)
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(http://www.freewebs.com/especiallymade/CHEESE%20SANDWICH.jpg)
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How does one drag that monster out of there and into civilization? Use a truck? a car?
Anne - LOL! ;D Probably in 'small pieces'! ;) Out of curiosity, I was looking up some stats on a full grown 'bull moose' - height @ the shoulder 5-7 ft.; weight 800-1500 lbs! Can you imagine a 7' 1500 pounder standing next to your car! YIKES - :o And then hitting that beast on a highway goin' 60 mph - ::) Those Quebec signs that dark overcast night on my way to La Malbaie were a little scary, even for a North Carolinian who has had plenty of deer cross the roads & 3-4 black bears! ;D
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Honestly, I've never seen such a monstrous beast - and, no, it's not me on the picture ;D.
I did see quite a few large beasts when working in the Great North: black bears (in the local dumps) and grey trouts (they can exceed 75 pounds and 3 feet in length - and I've seen those). Like most Canadians I've seen a moose more often on a road sign than live (twice). That one is a real knockout :o.
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One time our family went to the northern tip of Lake Huron (the black flies were horrendous!). Women and children stayed at the beach while the guys scouted about in our car. They had decided to go back to the beach.
Suddenly out of the right side of the car appeared this big black bear running so fast! He ran full tilt right into the right front fender of out car, denting it mightily. Hubby said he sat on the ground and turned his head from side to side as if trying to comprehend what had just happened to him.
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I've encountered a live moose only once, at night, in the dreaded Parc des Laurentides. It's a somewhat common sight in this area, but seeing the real thing is a real shock. I was just driving to Québec City after visiting my native region of Saguenay—Lac-Saint-Jean and it was the middle of the night. Suddenly, in the dead middle of the road, I see two large balls of green light floating in the air. I managed to stop the car just a few meters in front of that monster. Its eyes were glowing because they reflected the car's headlights. Anyway, after staring at it for a few seconds, I drove around it and resumed my trip.
A direct collision with a moose is quite deadly. It's almost like ramming your car into a big boulder. Those signs are up for a reason! :)
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Last night, I had a sloppy joe using some leftover bolognese sauce I made. Fun.
Allan
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(http://www.bunrab.com/dailyfeed/dailyfeed_images_feb-06/daily_feb22_2006_soup.jpg)
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(http://www.recipetips.com/images/recipe/salad/cottage_cheese_plate.jpg)
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Hello Matti! :-*
Good to have you back, even if we disagree a bit. Shouldn't go fishing either, should you? But then what would you feed your visitors from foreign countries? ???
Lis
Hello Lis! I do fish, as a visitor from a foreign country knows. He has even eaten smoked perch with good (or incredibly well pretended) appetite. However, I don't get your point - fishing versus moose hunting... ??? I, for one, am pro both activities. Far too many moose around in this country, I am not kidding.
Furthermore, on ethics: most of us eat chicken and eggs. Most of the chicken live there lives on a tiny spot, about the size of your printer paper. There are organic eggs, but they are a tiny minority.
A moose lives its life in freedom. The (too occasional) bullet hits a happy animal.
:-* Matti
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Well, I guess the 'moose' stories have ended - ;) ;D Actually, I've not had 'real' moose, just the chocolate kind! :)
Returned from our local Italian bistro - not a fancy place but quite good; for me tonight (a frequent repeat):
Veal piccata (thin, tender, and hammered!) w/ an excellent well reduced lemon-caper sauce - no breading, no cheese - just the way I like it! Side dish of broccholi sauteed w/ olive oil & garlic shavings; all preceded by a fine romaine lettuce salad w/ a delicious home-made 'house' dressing. Of course, a couple of glasses of wine - an inexpensive Italian pinot grigio, not great but cheap & refreshing - I really love this meal! :P
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Well, I guess the 'moose' stories have ended - ;) ;D Actually, I've not had 'real' moose, just the chocolate kind! :)
Yeah, I suppose the moralist in me spoiled all the fun. ;D
Just out of curiosity, how do you (US citizens in particular) feel about eating reindeer meat? I've heard Finnair has a policy not to serve reindeer meat on flights to the US, because Americans detest the idea of eating Rudolf. Not-eating-Rudoph may be an urban legend, but these are culture related things... I have eaten horse meat, but not without a small amount of disgust, ALTHOUGH it tasted delicious. A dog or a cat is food in some parts of the world, but I could not think of eating either. If I had been brought up in an other culture, I would think otherwise.
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Just out of curiosity, how do you (US citizens in particular) feel about eating reindeer meat? ... I have eaten horse meat, but not without a small amount of disgust, ALTHOUGH it tasted delicious. A dog or a cat is food in some parts of the world, but I could not think of eating either. If I had been brought up in an other culture.....
Hello, Matti - I'm unlikely the American who should be asked about dietary preferences - wife & I have tried about everything (e.g., love sushi, but not fond of uni, i.e. sea urchin) - I would certainly give reindeer a try, along w/ kangaroo; moose, bear, caribou would be fine w/ me, also; have had ostrich & emu w/ pleasure.
I've not tried Dog & Cat, but these are certainly a big part of far eastern cultures - would I? Well, I've eaten squirrels & rabbits, so not sure that there would be much of a difference, esp. if not told? Also, love 'swamp critters' of all kinds - alligator, turtle, crabs, etc. - :P
Now, what would I not eat? Hmmm - live BUGs & crawling live animals are definitely OUT for me! ;D Also, chilled 'monkey brains' like in the Indiana Jones movie would be maybe? I love sweatbreads (typically calf thymus), and brains are likely the same texture & taste; I've not had tripe?
But in the end, I'm definitely an 'omnivorous' animal, and will try most things that will fit easily into my mouth! :D
(http://munchies.files.wordpress.com/2007/06/monkey_brains.jpg)
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not sure that there would be much of a difference, esp. if not told?
Yep, that's how it goes. I've eaten lamb in India, or so I have been told, but the meal was so hot it could have been any meat... I certainly saw more dogs than lambs there. To be exact: no lambs, not even in the countryside, but thousands of stray dogs. If I was a struggling restaurant owner in India, I'd surely be tempted... in spite of the cuddly appearance and sad eyes of the canines.
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Your basic Greek salad.
Had that for lunch today, with a baked potato with melted mozzarela.
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IN: brains, sweetbreads, liver and kidneys. Rabbit and horse are fine too! Any birdie is fair game.
OUT: anything alive, with more than 4 legs, or no legs at all, as well as any kind of rodents. Dogs and cats are taboo too.
Tried once but not to my taste: hearts and tripes. Too chewy and without much taste.
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(http://www.crazywingcantina.com/wings_wood.jpg)
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(http://www.crazywingcantina.com/wings_wood.jpg)
yuck!
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yuck!
Yes, that looks absolutely disgusting. Can I have it?
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OUT: anything alive...
I've always wanted to try qagh, the Klingon speciality ;D: Qagh is a dish of serpent worms, best when served live. In preparing the dish, the worms are fed diluted animal blood, which the worms find unappealing and will eat only when they are starving. Just before serving, the now ravenous worms are placed in a thick sauce. The worms eat the sauce, including an herb ingredient that is toxic to them and kills them in just a few minutes. Leftover qagh is served as a stew.
with more than 4 legs...
In Korea roasted beetles are consumed like popcorn at movie theaters. I didn't find the beetles particularly appealing (odd smell, dusty taste) but I ate them. I'll eat anything once. I had fried tree bark, sprinkled with sugar, while staying at the Chungdung Buddhist monastery atop Mari Mountain on Kangwa island off the coast of Korea.
My most recent disgusting food experience was a dish of Wellfleisch I ordered the last time we visited Bavaria. Mrs. Rock warned me against it but I'm both brave and a fool. Wellfleisch is boiled pig parts...the parts normal people don't want. The snout was....chewy.
Sarge
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(http://www.crazywingcantina.com/wings_wood.jpg)
mmmmmmmmmmm 0:) 0:) 0:)
i want the whole basket, and a few more.....
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A nice slice of Carrot and Orange cake like this one :
(http://ourkitchensink.files.wordpress.com/2007/12/carrot-cake-taker-2.jpg)
0:)
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A nice slice of Carrot and Orange cake like this one :
(http://ourkitchensink.files.wordpress.com/2007/12/carrot-cake-taker-2.jpg)
0:)
Absolutely love carrot cake! But, don't look up the calories, esp. on a tall & big piece - ;) ;D
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Absolutely love carrot cake! But, don't look up the calories, esp. on a tall & big piece - ;) ;D
i have only had a thin small one..... or 2....
0:)
Besides, that's only carrot & orange... that's 2 parts of your five-a-day...so, technically, if i have a second slice, that's 4/5 taken care of....now, if i get one more half-slice..... 0:)
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Just roasted a fantastic organic, free range chicken. Smothered in butter, tarragon, a sumptuous Italian lemon, salt and pepper. Had a Romaine lettuce and tomatoes on the side. Will boil and simmer the carcass tomorrow to make some risotto stock.
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(http://images.jupiterimages.com/common/detail/06/09/23040906.jpg)
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My most recent disgusting food experience was a dish of Wellfleisch I ordered the last time we visited Bavaria. Mrs. Rock warned me against it but I'm both brave and a fool. Wellfleisch is boiled pig parts...the parts normal people don't want. The snout was....chewy.
Sarge
Wellfleisch is known around here as amourettes. I know it exists, but I've never met anyone who actually ate the stuff. I was beginning to think it was an urban legend... :D
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Absolutely love carrot cake! But, don't look up the calories, esp. on a tall & big piece - ;) ;D
For me, there is no other cake than fresh Carrot Cake. 8)
Me, I am eating some fresh, ripe Mango. Mmmmmmmmm.
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George, is there an easy way to get all the flesh off the mango? I pull off the skin and end up with both hands dripping with delicious juice but hardly any flesh comes off that huge pit. >:(
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George, is there an easy way to get all the flesh off the mango? I pull off the skin and end up with both hands dripping with delicious juice but hardly any flesh comes off that huge pit. >:(
I feel your sticky pain. ;D
I usually just buy it at a local store, where the staff seem to have the knack of it. Plus, I like it cold. :)
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George, is there an easy way to get all the flesh off the mango? I pull off the skin and end up with both hands dripping with delicious juice but hardly any flesh comes off that huge pit. >:(
This may, or may not, be helpful. :)
http://startcooking.com/blog/217/How-to-Peel-a-Mango
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Thank you, Bogey! It sounds and looks helpful but - the moment I start peeling, the juice already starts dripping. Look at the hands of the cook in the demonstration: Clean, dry! His peel comes off nice and neat; my peelings always have lots of flesh sticking to them! When I see those lovely globes in the produce section, maybe I should remember the difficulties of getting at the innards - and buy a papaya instead!
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This may, or may not, be helpful. :)
http://startcooking.com/blog/217/How-to-Peel-a-Mango
Bogey, thanks for posting that. I'll have to give it a try the next time I buy mangos. I'll admit, sometimes I avoid purchasing them because they're such a pain in the ass to prepare.
~~~~~~~~~
I had this for breakfast:
(http://quakeroatmeal.com/qo_ourProducts/images/productShots/oatsSteelCut.jpg)
It was my first time trying steel cut oatmeal. I was surprised at how much better it tastes than regular rolled oats. Of course it took about 45 minutes to make, so it's not going to be a daily breakfast item.
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Thank you, Bogey! It sounds and looks helpful but - the moment I start peeling, the juice already starts dripping. Look at the hands of the cook in the demonstration: Clean, dry! His peel comes off nice and neat; my peelings always have lots of flesh sticking to them! When I see those lovely globes in the produce section, maybe I should remember the difficulties of getting at the innards - and buy a papaya instead!
Maybe yours are a tad too ripe?
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Bogey, thanks for posting that. I'll have to give it a try the next time I buy mangos. I'll admit, sometimes I avoid purchasing them because they're such a pain in the ass to prepare.
~~~~~~~~~
I had this for breakfast:
(http://quakeroatmeal.com/qo_ourProducts/images/productShots/oatsSteelCut.jpg)
It was my first time trying steel cut oatmeal. I was surprised at how much better it tastes than regular rolled oats. Of course it took about 45 minutes to make, so it's not going to be a daily breakfast item.
Yeah, steel cut is great! Mmmmmmmm. :)
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Wellfleisch is known around here as amourettes
What a beautiful sounding name for such a thoroughly gross dish.
I know it exists, but I've never met anyone who actually ate the stuff. I was beginning to think it was an urban legend... :D
No legend, dude. It's real. Be afraid, very afraid ;D
Sarge
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Maybe yours are a tad too ripe?
A possibility, George! I asked a hispanic employee at the store and he told me his wife simply bites into the top and pulls off the skin with her teeth and then cuts off the rest with a sharp knife. I tried this method too, you guessed it: Got juice and pulp all over my chin! Papayas it will be. ;D
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George, is there an easy way to get all the flesh off the mango? I pull off the skin and end up with both hands dripping with delicious juice but hardly any flesh comes off that huge pit. >:(
I cut the peel with the end of the knife (only going skin-deep) into quarters, and pull them off. To get the flesh off the pit, I slice down through the fruit on the flatter sides.
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A possibility, George! I asked a hispanic employee at the store and he told me his wife simply bites into the top and pulls off the skin with her teeth and then cuts off the rest with a sharp knife. I tried this method too, you guessed it: Got juice and pulp all over my chin! Papayas it will be. ;D
Tis a shame. Very funny story though. ;D
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Tonight, our neighborhood 'mountain bistro' - elk the last time there (which started a number of interesting posts) - hopefully more benign tonight - wonderful halibut dish, grilled w/ a cajun spiced dusting - accompanied by a ragout of tomatoes/artichoke, which I mixed w/ my spinach side-dish - was wonderful together! Of course, a couple glasses of wine, Pinot Grigio from Oregon (King Estate) - all delicious! :D
(http://www.alaskakingskitchen.com/kellum2/Huge_Halibut.jpg)
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(http://www.mikeanddianes.com/images/content/plate_sour-tap.jpg)
A tapenade recipe.
http://www.recipezaar.com/156988
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(http://workitmom.com/bloggers/orderingdisorder/files/2007/09/finished-product.JPG)
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chow fun
(http://d1.biggestmenu.com/00/00/49/483e7869a6e4c346_m.jpg)
Allan
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chow fun
(http://d1.biggestmenu.com/00/00/49/483e7869a6e4c346_m.jpg)
Looks nice, but what is this bit?
(http://img238.imageshack.us/img238/9843/image1ff1.jpg)
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Just a few thick noodles stuck together.
Allan
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Just a few thick noodles stuck together.
Allan
I would love to wake up tomorrow and find a box of this in my fridge Allan. Love left-over Chinese food....my second choice to Trenton lobsta'. ;)
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Just a few thick noodles stuck together.
Thanks. It was a dumb question but I was trying to think of every vegetable I've encountered, and none fitted :D Noodle makes much more sense.
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I would love to wake up tomorrow and find a box of this in my fridge Allan. Love left-over Chinese food....my second choice to Trenton lobsta'. ;)
left-over lobstah?
I can't wait to hit the pound for some clams.
Allan
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Although we live in Germany we don't often eat bratwurst...but when we do it's a treat. To accompany the sausage: fried potatoes and onions, red cabbage and an intensely bitter and delicious beer from the north, Jever:
(http://photos.imageevent.com/sgtrock/febgmc/BratJever.jpg)
Sarge
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In a weak moment. :-*
(http://blog.fatfreevegan.com/images/yogurt1.JPG)
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A delicious anniversay dinner at this (http://www.oconnellstbistro.com/2.htm) resturant last night.
My starter was this:
(http://www.turtletrack.org/Issues02/Co04202002/Art/Kangaroo_jumping.jpg)
(http://farm1.static.flickr.com/237/459983411_aeba347e9c.jpg)
Very similiar to beef.
Followed by a main of this:
(http://animals.nationalgeographic.com/staticfiles/NGS/Shared/StaticFiles/animals/images/primary/mallard-duck.jpg)
which was quite delicious!
:D
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Although we live in Germany we don't often eat bratwurst...but when we do it's a treat. To accompany the sausage: fried potatoes and onions, red cabbage and an intensely bitter and delicious beer from the north, Jever:
(http://photos.imageevent.com/sgtrock/febgmc/BratJever.jpg)
Sarge
That better not be ketchup on your plate Sarge!
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A delicious anniversay dinner at this (http://www.oconnellstbistro.com/2.htm) resturant last night.
My starter was this:
(http://farm1.static.flickr.com/237/459983411_aeba347e9c.jpg)
Very similiar to beef.
SW - kangaroo is an animal that I've not had the opportunity to try yet, but must remedy that soon! ;D
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That better not be ketchup on your plate Sarge!
Holds his head in shame... It is ketchup...specifically Heinz. A taste I acquired in childhood. Mrs Rock is appalled too. I'm probably the only person on earth who enjoys ketchup with his brats. Mrs. Rock usually has sweet Bavarian mustard but she had a gourment mustard infused with truffles on this occasion. In my defense I eat brats with mustard when I'm away from home.
Sarge
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SW - kangaroo is an animal that I've not had the opportunity to try yet, but must remedy that soon! ;D
Try it soon Dave; it will put a spring in your step! :D
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Holds his head in shame... It is ketchup...specifically Heinz. A taste I acquired in childhood. Mrs Rock is appalled too. I'm probably the only person on earth who enjoys ketchup with his brats. Mrs. Rock usually has sweet Bavarian mustard but she had a gourment mustard infused with truffles on this occasion. In my defense I eat brats with mustard when I'm away from home.
Sarge
This one is for you Sarge and any other Dirty Harry fans out there. ;)
http://www.youtube.com/watch?v=F5JIpT4GkyM
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This one is for you Sarge and any other Dirty Harry fans out there. ;)
http://www.youtube.com/watch?v=F5JIpT4GkyM
Yep, Harry's right;only mustard on a 'dog' :)
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Tonight, our local Thai restaurant - shared some 'fresh rolls w/ shrimp' which we love, comes w/ an excellent sauce (our usual start there; kind of like the ones shown below, left); two main dishes w/ lots of veggies, one pork & the other a sizzling shrimp/scallop plate - couple of Thai beers for me (love that brand!) - we usually love one of their 'hotter' curry dishes w/ fish balls, but not tonight (next time!) - ;D
(http://www.wholefoodsmarket.com/recipes/images/shrimp_lettucewraps.jpg) (http://static.flickr.com/120/253983000_d2808dccc3.jpg)
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Sarge, ketchup can be redeemed by mixing it with powdered curry. It's delicious with any kind of sausage. Kurrywurst is a staple all over Germany, and the easiest way around is ketchup + curry.
I have a choice between ostrich and kangaroo for my next gourmet meal with my best friend. We'll have a Columbia Valley Cabernet Sauvignon. Any suggestions?
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I have a choice between ostrich and kangaroo for my next gourmet meal with my best friend. We'll have a Columbia Valley Cabernet Sauvignon. Any suggestions?
André - well, I've had a LOT of ostrich and can certainly recommend a try (but cannot provide any comparison comments) - despite ostrich being a BIG bird, the meat is red - suggest medium rare at the most (very lean meat, i.e. comparable to chicken breast in fat/cholesterol); I usually have a Pinot Noir, but the wine mentioned above would be fine - please let us know your choice! :D Dave
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(http://www.wholefoodsmarket.com/recipes/images/shrimp_lettucewraps.jpg) [
Yum.
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A couple dozen Reese's cups.
Again.
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A couple dozen Reese's cups.
Again.
:o Are you okay?
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I have a choice between ostrich and kangaroo for my next gourmet meal with my best friend. We'll have a Columbia Valley Cabernet Sauvignon. Any suggestions?
I've had both and I prefer ostrich - delicious! :)
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This one is for you Sarge and any other Dirty Harry fans out there. ;)
http://www.youtube.com/watch?v=F5JIpT4GkyM
;D
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Yep, Harry's right;only mustard on a 'dog' :)
I used to love mine with a slice of white american cheese.
I also loved peanut butter and bacon sandwiches on whole wheat toast.
I know I am weird.
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:o Are you okay?
I bought a 40 oz bag of candy at Target this weekend. And the temptation is very, very strong to finish it. ;D ;D
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I bought a 40 oz bag of candy at Target this weekend. And the temptation is very, very strong to finish it. ;D ;D
I hope they're the small ones. ;D
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Tonight, our local Thai restaurant - shared some 'fresh rolls
Does the waiter remove the waxed paper from the food when he serves them, or do you have to unwrap them?? ::)
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Those spring rolls are wrapped in wrappers made of rice flour. There's no need to unwrap anything, just dig in like you would with a small burrito.
Allan
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Thank you, Toledobass! You won't catch me digging into a small burrito - not a large one either! - Striving population of cockroaches in Mexican restaurants keeps me out of them! - :o
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not just Mexican restaurants, mind you.....
Allan
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Holds his head in shame... It is ketchup...specifically Heinz. A taste I acquired in childhood. Mrs Rock is appalled too. I'm probably the only person on earth who enjoys ketchup with his brats. Mrs. Rock usually has sweet Bavarian mustard but she had a gourment mustard infused with truffles on this occasion. In my defense I eat brats with mustard when I'm away from home.
Ketchup is yummy! (Although I tend only to use it on chips) I have yet to find a brand that tastes as nice as Heinz :)
Ketchup fans unite in solidarity. We need some kind of Ketchup Pride march...
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(http://graphics8.nytimes.com/images/2007/05/25/business/26content.1.600.jpg)
(http://www.szilagyivallalat.hu/blog/wp-content/stbernard.jpg)
(http://www.commercialsihate.com/ketchup.jpg)
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Does the waiter remove the waxed paper from the food when he serves them, or do you have to unwrap them?? ::)
Lis - Allan is correct - just a thin, translucent, and EDIBLE wrapping that holds all inside to enjoy! Lite & a great start to a Thai meal - :D
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I'll probably set my choice at the last minute, but I saw a recipe that looks tempting: ostrich steaks, flambé with dry gin and served with a crushed juniper berries cream sauce.
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Yep, Harry's right;only mustard on a 'dog' :)
Depends on the dog. The kind you get at a ball park...or from a street vendor, I agree: mustard only, or plain. But if we're talking Oscar Meyer here then you need to drown that sucker in ketchup, mustard, onions and relish to hide the nasty taste ;D.
Sarge
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Ketchup is yummy! (Although I tend only to use it on chips) I have yet to find a brand that tastes as nice as Heinz :)
Heinz rules!!! The only ketchup.
Luckily for me Heinz invaded Germany as part of their global ketchup domination strategy. It's everywhere 8)
Sarge
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(http://www.wholefoodsmarket.com/recipes/images/shrimp_lettucewraps.jpg)
Looks similiar to Vietnamese summer rolls which Mrs. Rock specializes in. They are so good. Took us awhile to master the art of wrapping though. She makes two sauces for dipping: a fish sauce, and her own invention consisting of honey, vinegar and fiery Sambal Oelek.
Sarge
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A nice, slightly overripe banana.
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Depends on the dog. The kind you get at a ball park...or from a street vendor, I agree: mustard only, or plain. But if we're talking Oscar Meyer here then you need to drown that sucker in ketchup, mustard, onions and relish to hide the nasty taste ;D.
Sarge
Here's how I like my very occasional veggie-dogs
I can't stand the hot-dog buns that taste sweet. Instead I use the end of a thin baguette, carved. I warm it in the oven until it is crispy on the outside. In goes lots of mustard, a bit of mayonnaise and some ketchup, and the dog goes in last.
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Here's how I like my very occasional veggie-dogs
What does a veggie dog taste like?
Sarge
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What does a veggie dog taste like?
Sarge
I could not tell between a beef and a veggie dog in a blind test. Seriously.
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Here's how I like my very occasional veggie-dogs
Now even I would put ketchup on that...or anything else I could find in the fridge that squirts out of a bottle. ;D
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I could not tell between a beef and a veggie dog in a blind test. Seriously.
Yeah, it's like the difference between eating an old leather shoe and a pleather shoe. ;D
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Now even I would put ketchup on that...or anything else I could find in the fridge that squirts out of a bottle. ;D
;D
I dare you to a blind test then >:D (They will both be fry-panned with some light oil $:) )
Yeah, it's like the difference between eating an old leather shoe and a pleather shoe. ;D
At least with Veggie Dogs you (kind of) know what goes into the thing ;D
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;D
I dare you to a blind test then >:D (They will both be fry-panned with some light oil $:) )
At least with Veggie Dogs you (kind of) know what goes into the thing ;D
Yeah but that's part of the fun of eating a hot dog: you have no idea what you're biting into. It's an adventure in eating!
Sarge
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Yeah but that's part of the fun of eating a hot dog: you have no idea what you're biting into. It's an adventure in eating!
Sarge
Hell, you don't know what you're eating unless you picked the fruit and vegetables or butchered the animal yourself.
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;D
I dare you to a blind test then >:D (They will both be fry-panned with some light oil $:) )
Glad you found the humor in my comment Orbital and appreciate your sense of humor. Just giving you a hard time. However, you are probably right....though once it hits my stomach and I do not start cramping up and feeling ill for the next 90 minutes I will then know that it was a veggie dog and be quite dissappointed. ;D And I only have my dogs prepared three ways:
1. On the grill
2. Whatever they do to them at the ballpark (I don't ask. ;D)
3. Out of dirty water from a park vendor.
At least with Veggie Dogs you (kind of) know what goes into the thing ;D
:D
And check out my new signature. An actual quote from Humphrey Bogart!
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(http://munchies.files.wordpress.com/2007/06/monkey_brains.jpg)
What a scene, that one! :D ;D
As for me, I'm going to have fried fish and salad.
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(http://www.dailymuscle.com/images/breakfast_eggs.jpg)
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Tuna Steak with Mashed Potatoes and sautéed
vegetables. The Day before Grilled Salmon with cooked veggies in Tomatoes sauce and Mashed potatoes.
The Tuna Steak was very good.
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The ostrich and kangaroo steaks were simply divine 8).
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The ostrich and kangaroo steaks were simply divine 8).
You gotta be kiddin me.
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The ostrich and kangaroo steaks were simply divine 8).
Is it accurate that kangaroo tastes like beef? Ostrich is supposedly good, I should buy some burgers asap.
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The ostrich and kangaroo steaks were simply divine 8).
André - GREAT! Thought that you would like the ostrich - assume on the rare-medium/rare side? Now I'll have to find me some kangaroo; unfortunately around here they seem to be only @ the NC Zoo in Asheboro! ;D
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Just returned from a medical meeting in Washington, D.C. - cherry blossom season & even a visit by the Pope (who did not interfer w/ our eating! ;) :D); we had some wonderful dinners:
Petits Plats (http://petitsplats.com/menu.html) - started out w/ a Calamari appetizer - sauteed (which I prefer); main course was a Halibut wrapped & steamed w/ a wild mushroom ragout (a special for the evening) - all quite delicious; shared a couple of desserts w/ another colleague couple who ate w/ us each night (did this at each dinner - all were just superb but won't go into each of them!).
Johnny's Half Shell (http://www.johnnyshalfshell.net/dinner-menu.html) - this & the next two were our favs! Started out w/ Oysters on the half shell (several different types; we cannot turn this option down!) - three of us had the Broiled Lobster, which was just superb - we all walked away happy! 8)
TenPehn (http://www.tenpenh.com/menu.htm) - near Ford's Theater (and right across the street, the house that Lincoln died in the next morning, on 10th Street near PA Avenue); starters there for my colleague & I was the Himachi Sashimi followed by the Smoked Lobster, Chinese Style (all of us ordered that for our main course!).
Kaz Sushi Bistro (http://kazsushibistro.com/menu.html) - probably one of the most innovative (and better - and I've been to MANY in all the major cities in the USA) sushi places that I've ever tried - the menu link given will provide some idea, but there was an entire full page insert of specials for the night! Just a wonderful experience for our last night in the Capitol!
Shared a couple of bottles of white wine w/ our friends each dinner - Sancerre @ the French restaurant; then New Zealand Sauvignon Blancs for the next three meals - I really like the tartness (acidity) of these NZ wines w/ oriental foods!
Now, if that were not enough, my wife & I even treated outselves @ the D.C. airport - there is a Legal Seafoods (http://www.legalseafoods.com/index.cfm/page/Reagan-National-Airport-Washington/pk/content/cd/LOCATION/pid/11279/cdid/11869) - on both are arrival & departure (left the hotel early), we had one of our favorite 'light' luncheons - shared a dozen Oysters (different types) & split a Lobster Roll along w/ some delicious cole slaw & fries - WHAT a start & ending - we did have a good time feasting! :D
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Dave, your descriptions always make my mouth water :D
The ostrich steaks were medium-rare, the kangaroo rare. Both were simply sizzled in hot butter and set aside for a few minutes while I prepared the gin and cream sauce (to which I added the meat juices). Extremely tender, they almost melted in the mouth - no exaggeration. The kangaroo tasted somewhat like a good piece of beef. Blind tasting would have fooled me in taking it for veal (texture) or beef (taste). The ostrich was more delicate in flavour. I can't understand the comment of the clerk who sold it to me. She said the kangaroo had a 'very strong' game-like taste. Not at all.
The Oregon Cabernet Sauvignon was a great hit too :D
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Couple of cinnamon raisin english muffins with almond butter.
Mmmmmmmmmm. English muffins should be made into a food group. ;D
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Couple of cinnamon raisin english muffins with almond butter.
Mmmmmmmmmm. English muffins should be made into a food group. ;D
They are the reason for fitness centers no?
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You dear people eat anything that doesn't eat you first? :(
You probably feast on goose liver paté, produced by geese with their feet nailed to a board to prevent them from walking around and, God forbid: grow small livers! :'(
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Since when did you become vegan?
Allan
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I didn't! :)
I am against committing cruelty to animals to satisfy the jaded appetite of some people. In size comparison it is not any different than the practice of the Romans indulging themselves in eating hummingbird tongues.
Let the geese run free like free-range poultry raised for human consumption and I agree. But then how many lives of geese does it take to fill one of those small cans of paté de foie gras? What happens to the rest of the goose carcass after the liver has been extracted? What happened to the rest of the hummingbirds after their tongues had been cut out? :'(
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They are the reason for fitness centers no?
No, that would be the Entertainment/Advertisement Industry. ;D
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I didn't! :)
I am against committing cruelty to animals to satisfy the jaded appetite of some people. In size comparison it is not any different than the practice of the Romans indulging themselves in eating hummingbird tongues.
Let the geese run free like free-range poultry raised for human consumption and I agree. But then how many lives of geese does it take to fill one of those small cans of paté de foie gras? What happens to the rest of the goose carcass after the liver has been extracted? What happened to the rest of the hummingbirds after their tongues had been cut out? :'(
Those who raise ducks for foie are a raising birds in a way that is a stellar example of what animal husbandry should be like (at least in the US, over seas can be a completely different story). Once slaughtered the flesh of those animals are completely used. (I'm sure you could get feet, frites etc if you called them up, but I don't see them regularly advertised.
You do make an effort to purchase whole animals raised locally, and organically that have been raised in a way that the animals are able to express themselves as they wish, right? Is their slaughter humane certified? Are you using the fifth quarter of all those animals?
I sure hope so because you keep getting into the ethics of the way people eat without telling us anything about what or how you eat,
Allan
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You dear people eat anything that doesn't eat you first? :(
You probably feast on goose liver paté, produced by geese with their feet nailed to a board to prevent them from walking around and, God forbid: grow small livers! :'(
Actually, to produce foie gras (http://en.wikipedia.org/wiki/Goose_liver), the ducks or geese are actually 'forced feed' by various methods (check the link, if interested) grains (lots of corn!) to basically enlarge the liver (6-10x normal weight in the reference given in the link), i.e. similar to the epidemic of 'fatty liver' (or hepatosteatosis) found in the current US population! :)
But then how many lives of geese does it take to fill one of those small cans of paté de foie gras? What happens to the rest of the goose carcass after the liver has been extracted?
Lis - reminds me of the 'frog legs' cartoon below! LOL - :D Dave
(http://web.cornell.edu/studentblogs/ben/wp-content/uploads/2007/02/frog-legs-jpg.jpe)
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What happens to the rest of the goose carcass after the liver has been extracted? What happened to the rest of the hummingbirds after their tongues had been cut out?
We need a catchy tune and it's a hit!
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(http://survivalofthesickestthebook.com/blog/wp-content/uploads/200