Tonight at Tei Tei Robata Bar:

Washu beef and potato croquettes
California roll
Chicken roll (basically marinaded chicken breasts wrapped in seaweed and shiitake mushroom-I didn't particularly like this)

This message has been edited. Last edited by: Bella Donna,

With threads like these we will all be at 10,000 posts before the end of the year.

Easy, Baird. You are playing with firecrackers in gunpowder room.

p.s. I had cereal for breakfast and half of a bagel with jam. And espresso. Then I had tree packets of coconut flavored vita-soy drinks for lunch. I'm stuffed.

quote:

You are playing with firecrackers in gunpowder room.

Can someone (Sapril) please tell me the purpose of this thread? Does anyone really care what I had for breakfest/lunch/dinner??? Am I missing something here?

Good point Grunhauser.

Nice job with the breakfast by the way. Very healthy as was the soy lunch. Have yourself a sensible meal for dinner and that is one day of healthy livin'.

Oh, and don't forget to post all of the exciting details.

quote:

For lunch: LF cranberry muffin and some Boba tea

Lunch now huh? Thanks for sharing that with us.

quote:

Originally posted by oakville_al:
Does anyone really care what I had for breakfest

Break Fest for breakfast! Now you are talking.

Do the robot, dude. Come on now!

quote:

Originally posted by oakville_al:
Can someone (Sapril) please tell me the purpose of this thread? Does anyone really care what I had for breakfest/lunch/dinner??? Am I missing something here?

I started this thread last month because the board had a "What's on the grill" thread. Some of the things I cook/prepare are not grillable that pair well with wine or what I think is just great cuisine.

I thought it would be great to share, but I suppose you don't think so. Maybe one forumite ate at a great restaurant and had a novel dish that we could all go and look for or try to make ourselves.

I had to post something in the body of the initial post or else it wouldn't start the thread.

Vinocellar has one of these threads, but I never saw that one before I started last month's thread here.

Tomorrow night (I can't wait)
- Seviche with blue marlin-Albarino
- Tangy picadillo stuffed jalapenos - Pierre Sparr reisling
- Braised turkey in Telolopan mole w/ classic white rice - Scott Harvey Syrah & a Rhone selection
-warm Cajeta pudding with fresh berries and homade ice cream. Otima 10 yr Tawny Port

wine overides are welcome

quote:

Originally posted by Hunter:

quote:

For lunch: LF cranberry muffin and some Boba tea

Lunch now huh? Thanks for sharing that with us.

Why don't you go help your wife in the kitchen or something?

I'm sure there is a high chair tray that needs cleaning

Hi Bella Donna,

Ignore the criticism.

But maybe to make it more wine related why not talk about good food and wine matches.

Hope to see you in OK for Dallas for an offline this summer. We gotta make this happen

Cheers

Mark

Ignore the criticism?

Are we going to post peanut butter sandwiches here too?

This thread is stupid, but at least stick to posting special dinners or great restaurant meals you've had.

BTW, I had tuna on a roll for lunch today

quote:

Why don't you go help your wife in the kitchen or something?

I'm sure there is a high chair tray that needs cleaning

The housekeeper does all that. I'm too far away in my study anyway.

This.

Last night:

Boeuf Bourguignon
Roasted Garlic Parmesan Mashed Potatoes

2001 Andrew Geoffrey Cabernet Napa

PH

Tonight:

Prime rib coated with rosemary and garlic and roasted carrots and potatos. Also a red wine and shallot reduction sauce.

......as much Mexican food as I can eat before heading back to Italy later this week. Just can't get enough of it.

Matt - Do you really make a whole pound of risotto and if so, how long do you eat that meal for? I can't use much more than 2 cups or else we have a week of risotto...

For dinner with my sister on Sat. night, I made filet mignon, parmesan risotto and a sauteed mix of vegetables. Had the 2001 Ridge Three Valleys, which was a fine, but not great match.

Amy,

Yeah, I use a whole pound. We'll just have that for dinner (as well as a salad... we always have a salad first). We'll wind up eating no more than half, and have the other half later in the week (but it is never as good leftover). If we eat less than half, I'll take what's left for lunch one day.

Also, we may use less sausage... or none at all (actually, we didn't have any sausage last night).

AES,

I think 2 cups of dry rice is around a pound! Someone correct me if I'm wrong on this. I love risotto because the extra moisture helps it keep for a bit longer than dry rice dishes. I don't mind leftovers...

I have made risotto in smaller quantities (1 cup of dried rice) and it works just fine. Recommend you reduce the size of the pan you use, however. Took futronic's recommendation to try Carnaroli vs. my trusty standby Arborio and agree with him that it does produce a creamier risotto. Thanks fut!

PH

Oh yeah... good call PH.

2 cups is 1 pound!!! (Maybe slightly less... like 14.X oz instead of 16oz).

Ok, it's Monday and in my best Homer Simpson voice - D'oh! 1 cup = 8 oz. x 2 = 1 lb.

I made full 2 cups on sat. night and it didn't seem like it weighed anywhere close to a pound!!! Maybe I've really been making less all along.

AES,

Actually, in this case it's just luck that 2 cups rice = 1 lb. rice (give or take.) The 8 fluid oz. cup is a measure of volume, not weight. Think of that same cup measure filled with lead pellets or with whipped cream. Big difference in weight....

PH

This proves why I went to law school -- absolutely terrible math skills.