Dec 2005-What are you eating

It doesn't get cold in Texas!

Tonight is some fresh from the ocean Dungeness Crab and a NY Strip.

quote:

Originally posted by benchland:
It doesn't get cold in Texas!

It's been highs in the upper 50s and lows in the upper 30s last few days...but it sure feels colder than that. Winter is almost here...woo hoo!

Grilled Ribeye- olive oil and garlic salt.
Mashed Potatoes
Corn
Salad

going to Ruth's Chris tonight for my Dad's 55th

i haven't decided which yet, but the wines will be 2 of the 3:

99' Isosceles
96' BV GdL
01' Flora Springs Trilogy

most likely the 96' BV & 01' Trilogy

quote:

01' Flora Springs Trilogy

Let me know how you like that if you would be so kind. I noticed it for a considerable discount at Beverages and More. Around $35!!!

spo -

i like it esp for the $$$, i bought 4 at my local Bev Mo either last week or the week before that

Cool, Thanks for the input.

Fresh homeade low-fat lasagna, steamed broccoli on the side

And yes Bored-O, I put it in the blender just for you!

It would be perfectly in character for you, Bella Dumba. Just another notch in your considerable belt.

Pepper steak tonight.

Friday -

Osso Buco with a 1990 Clerico Ciabot Mentin Ginestra Barolo

Saturday -

Rib eyes with '95 Heitz Bella Oaks Cab and '95 Whitehall Lane Reserve Cab

tonight -

Grilled chicken and sausage with '04 Abrazo del Toro Granache/Tempranillo

It was a good weekend!!!

Slow cooked baby back ribs
Home made baked beans
Shoestring potato fries

1995 Il Carbonaione
Graham's 10YO Tawny

PH

London Broil, roasted red potatoes and a good Cab.

quote:

Originally posted by Wine Wizard:
London Broil, roasted red potatoes and a good Cab.

Ah...the Wizard returns.

Blah-blah-blah....



London broil? What are you, homeless?

Turtle dumpling soup. Buffalo prime rib with white cheddar mashed potatoes. Tasty critters.

Sounds intriguing, steve.

cb, while I might not phrase my response exactly as you did, I have long regarded "London broil" as a euphemism for "cheap beef." I'd rather have hamburgers or meatloaf.

Sliced pork tenderloin with evoo,rosemary,garlic,onion,salt and pepper, simple but great! With baked cajun yellow potatoes and green beans.

vs, how did you make the prok tenderloin? Was it sliced before cooking? Did you broil it?

Last night sliced, then seared and finished in oven. Too cold to go for the grill last night 12 degrees!!!

I may try that. I have a pork tenderloin in the refrigerator.

quote:

Originally posted by Board-O:
I may try that. I have a pork tenderloin in the refrigerator.

I see you keep your intimate toys in the fridge.

Again with stupid posts, Bella Dumba. Your sexual innuendo posts indicate a deeply frustrated person. No wonder you complain about a lack of male companionship. I'm sorry your life is so lonely.

Tonite, Shrimp Creole.

Cliff

Will work for wine

quote:

Originally posted by Vinosnob:
Too cold to go for the grill last night 12 degrees!!!

It was a balmy 14 degrees here. Just right for grilled chicken and an Oregon PN!

Have you two ever been in the same room? Now that I would pay to see! Cheers!!

I meant to quote you.

quote:

Originally posted by Board-O:
Again with stupid posts, Bella Dumba. Your sexual innuendo posts indicate a deeply frustrated person. No wonder you complain about a lack of male companionship. I'm sorry your life is so lonely.

Tonight with a '99 Chante Cigale Vieilles Vignes CdP:

caesar salad (sans anchovies)

pan-seared and roasted prime ribeye with a cracked black pepper, sea salt, and herb rub (rare),

mashed yellow gold potatoes with garlic and chives,

grilled baby yellow patty pan squash,

fresh raspberries and blueberries with a dolop of brandied whipped cream

Rabbit in creme fraiche/mustard marinade with chanterelles and buttered tagiatelle. Leffe Blond is the best match as far as I'm concerned, so that's what I'm having. Then later, I'll have some nice wine by the fire.

Fresh Crab with 2000 Brocard Chablis Los Clos and 2003 Dampht Chablis Cote de Lecte (thanks for the tip Grunhauser)

Then seared filet mignon with a Cab reduction sauce, and a mushroom/onion fry. I tried some dried mushrooms after watching Grun and DJ use dried products so well at the Iron Chef showdown. Mine were a little too soggy. Any tips?

Upcoming for Christmas Day: roasted goose, probably with an 03 Villaine Mercurey "Les Montots" (imported by Kermit Lynch; WOTN at a tasting of 35 of the wines he imports last month).

Hey, t. How is it hanging?

I am not a big fan of frying dried mushrooms and usually add them reconstituted to soups, stews or risottos.

Nice Chablis line you had there. I bought a case of '02 La Chablisienne 1er Cru Grand Cuvee at Costco in San Leandro couple of weeks ago. Man, they are so hard to stay away from.


Here are pics from last night's dinner.


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2

3

A big steaming bowl of Chili. Since I can't find a wine match for Mexican food, I settled for a New Castle brown ale. Not bad on a ridiculously cold night.

Good advice, I think I'll stick to soups with them. Have you seen this Chablis? THought it was pretty interesting. I'm running low on 00's and 02's and have not seen many 02's left. I think I'm skipping the 03's but the 04's from Fevre sound really good.

It's 24 degrees in Texas and we are "iced" in:

Homeade chicken soup
Totino's pizza (I had the craving for real pizza but there is not a safe way to get one)
Schraffenberger brownies

Hey Grun,
I used to love the Leffe!
Man, it's been something like 15 years since I had my last 1

quote:

Schraffenberger

???

quote:

Originally posted by winebibber:

quote:

Schraffenberger

???

This dude makes a pretty good sparkling wine aswell.

Sauerkraut with brats, pork chops & granny smith apples. Washed down with Chateau Ste Michelle Riesling. Last nites dinner.

Cliff