What are you eating Nov 2006 - Topic Powered by Eve Community

lizardking

Member

Posted

It was!!! I gorged myself silly.

“Being drunk is a good disguise. I drink so I can talk to *******s. This includes me.”

Posts: 1093 | Location: Pleasant Hill, Ca | Registered: Nov 07, 2006

Ignored post by lizardking posted

futronic

Member

Posted

Risotto with Duck Confit and ****ake mushrooms.

______________________________________
Blog: http://www.cellarandtable.com

Posts: 9160 | Location: Toronto, Canada | Registered: Apr 17, 2002

Ignored post by futronic posted

SEBALUDY

Member

Posted

A tasty cheese fondue with good friends, some dry meet and few bottles of Fendant 2005 (Chasselas)
A dream

"50 different grapes just for pleasure"

Posts: 5 | Location: Switzerland | Registered: Nov 14, 2006

Ignored post by SEBALUDY posted

Member

Posted

At Gloria's El Salvadorian restaurant last night:

Carne flameada with tortillas
Lechon asado...Charbroiled pork tenderloin, marinated and cooked to perfection, served in a chileancho sauce with a ground argentinian sausage, plantain, yuca, black beans and rice

Posts: 6115 | Location: Cloud 9 | Registered: Mar 01, 2004

Ignored post by Bella Donna posted

wine+art

Member

Posted

quote:
Originally posted by Bella Donna:
At Gloria's El Salvadorian restaurant last night:

Carne flameada with tortillas
Lechon asado...Charbroiled pork tenderloin, marinated and cooked to perfection, served in a chileancho sauce with a ground argentinian sausage, plantain, yuca, black beans and rice

Was beer your refreshment of choice?

Posts: 13373 | Location: Dallas TX. | Registered: Feb 21, 2005

Ignored post by wine+art posted

Member

Posted

We had Bollinger prior to dinner. Sorry...no cerveza.

Posts: 6115 | Location: Cloud 9 | Registered: Mar 01, 2004

Ignored post by Bella Donna posted

JPBone

Member

Posted

Denny's Extreme Grand Slam .... lololol

Posts: 723 | Registered: Aug 02, 2004

Ignored post by JPBone posted

eyesintime

Member

Posted

Salmon cooked on a bed of oyster mushrooms, and green bean and portobello saute.

“Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.”

Andre Tchelistcheff

Posts: 1530 | Registered: Jan 23, 2003

Ignored post by eyesintime posted

Een

Member

Posted

M. is at a convention and won't be home 'til late so I'm making roasted fingerling potatoes and will eat them with creme fraiche and a modest whitefish caviar. I have a split of Billecart NV to go with it. It seems like good football food.

Posts: 1068 | Location: Chicago | Registered: Jun 22, 2005

Ignored post by Een posted

Member

Posted

Beef stew (slow cooked for 6 hours)
Crusty bread
Side of brussel sprouts sauteed with bacon
Mashed potatoes
Poached pears stuffed with marscapone and walnuts (poached with 2001 Turley Old Vines)

Paired with a 2002 Firestone Merlot

Posts: 6115 | Location: Cloud 9 | Registered: Mar 01, 2004

Ignored post by Bella Donna posted

wineismylife

Member

Posted

quote:
Originally posted by Bella Donna:
Beef stew (slow cooked for 6 hours)
Crusty bread
Side of brussel sprouts sauteed with bacon
Mashed potatoes
Poached pears stuffed with marscapone and walnuts (poached with 2001 Turley Old Vines)

Paired with a 2002 Firestone Merlot

I've been meaning to ask you. What is crusty bread? Are you in the habit of normally buying crustless bread?

Joe
-----
Wine is like potato chips around me...if it's open, it's gone.

Come visit me sometime at http://www.winexiles.com/

Posts: 9872 | Location: Arlington, Texas | Registered: Aug 30, 2002

Ignored post by wineismylife posted

Member

Posted

I've been meaning to answer you: Crusty bread is not french bread...it is...well...crusty...meaning a toughish crust and a soft inside. Not sandwich bread in which it is all soft. Does that appease your curiosity?

Posts: 6115 | Location: Cloud 9 | Registered: Mar 01, 2004

Ignored post by Bella Donna posted

Board-O

Member

Posted

So French bread is not crusty bread. Hmm, you learn something every day.

Just one more sip.

Posts: 24855 | Location: NY | Registered: Oct 18, 2001

Ignored post by Board-O posted

wine+art

Member

Posted

quote:
Originally posted by Bella Donna:
Crusty bread is not french bread...it is...well...crusty...meaning a toughish crust and a soft inside.

Bella,

"crusty...meaning a toughish crust and a soft inside".

That "is" what I think of when I think of French Bread.

Posts: 13373 | Location: Dallas TX. | Registered: Feb 21, 2005

Ignored post by wine+art posted

wineismylife

Member

Posted

quote:
Originally posted by Bella Donna:
I've been meaning to answer you: Crusty bread is not french bread...it is...well...crusty...meaning a toughish crust and a soft inside. Not sandwich bread in which it is all soft. Does that appease your curiosity?

So is it crispy bread as opposed to crusty bread?

Joe
-----
Wine is like potato chips around me...if it's open, it's gone.

Come visit me sometime at http://www.winexiles.com/

Posts: 9872 | Location: Arlington, Texas | Registered: Aug 30, 2002

Ignored post by wineismylife posted

Hunter

Member

Posted

Kids got the sniffles, so my chicken soup with meatballs is stewing as I type.

Just the smell of it knocks out most common colds

Posts: 7345 | Location: Long Island, NY | Registered: Sep 27, 2003

Ignored post by Hunter posted

Member

Posted

Want to post a recipe? Hope the kiddos feel better. Try some Zicam...

Posts: 6115 | Location: Cloud 9 | Registered: Mar 01, 2004

Ignored post by Bella Donna posted

PurpleHaze

Member

Posted

quote:
Originally posted by Bella Donna:
Want to post a recipe?

Please, Hunter! Post the recipe. I needs me some laughs this week!

Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003

Ignored post by PurpleHaze posted

Board-O

Member

Posted

Ask it about those chocolate and cherry Bordeaux.

Just one more sip.

Posts: 24855 | Location: NY | Registered: Oct 18, 2001

Ignored post by Board-O posted

Een

Member

Posted

Yes, a good baguette should have nice crust development. It should also not be too soft or fluffy inside as that would mean the bread received too much aeration during mixing. This indicates bread made in large volume.

Posts: 1068 | Location: Chicago | Registered: Jun 22, 2005

Ignored post by Een posted

wine+art

Member

Posted

quote:
Originally posted by Een:
Yes, a good baguette should have nice crust development. It should also not be too soft or fluffy inside as that would mean the bread received too much aeration during mixing. This indicates bread made in large volume.

This Gal knows her food!

Posts: 13373 | Location: Dallas TX. | Registered: Feb 21, 2005

Ignored post by wine+art posted

Een

Member

Posted

I feel very lucky to have studied breads with one of the best. I just wish I had a deck oven at home. I stick to croissant and brioche and the like. They are convection-friendly.

edited for a typo.

Posts: 1068 | Location: Chicago | Registered: Jun 22, 2005

Ignored post by Een posted

Board-O

Member

Posted

Rack of lamb with a 1986 Chateau de Beaucastel

Just one more sip.

Posts: 24855 | Location: NY | Registered: Oct 18, 2001

Ignored post by Board-O posted

Member

Posted

Texas de Brazil (Brazilian steakhouse) last night:
Flank steak
Garlic sirloin
Parmesean chicken
Lamb chop
Pork rib
Picanha
Mashed potatoes
Cinnamon sauteed bananas

Got to hit the gym this afternoon

Posts: 6115 | Location: Cloud 9 | Registered: Mar 01, 2004

Ignored post by Bella Donna posted