Food for Thought
April 27th, 2004 - 12:08 pm
Last night’s menu:
Marinated Shrimp With Champagne Beurre Blanc
Savory Bread Pudding With Asparagus, Gruyere & Fines Herbes
Rillettes De Canard Au Poivre Vert
Brie En Cro
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VodkaPundit
Unnnhhhh….
My thoughts exactly. Haven’t even looked at food all day.
Enough frog talk already.
Nice dishes.
Jesus, man. You must be rich eating french food.
OT: You look a bit like Face from the A-team. Any family relation?
Wot no cheese course?
If Vodkapundit Stephen Green invites you to dinner….
… just say yes.
What a spread. I don’t think even Iron Chef French Hiroyuki Sakai, the King of Iron Chefs, could have done it better. Neither could my grandmother.
Ricky, you’re all wrong. He looks like Mr. Morden from Babylon 5.
Y’all couldn’t post that bread pudding recipe, could you please?
Yes! Recipes please! My fiance’s birthday is coming up and I think this is a GREAT idea!
Suli
Beltway Traffic Jam
The linkfest: Megan McArdle has sort of been promoted. I sort of congratulate her. King of Fools demonstrates that the war is saving a lot…
Now here’s some real food:
Sunday, Boiled Select Spillway Crawfish with corn on the cob.
Monday, Crawfish Ettoufee over long-grain rice.
Tuesday, Red beans and rice with sausage on the side.
Now that’s food my friend.
There’s always my Buckwheat shrimp, served with a pure maple syrup-creole mustard corn relish and fresh homemade sweet vinegar mayonnaise. Offered for charity. The buckwheat batter has a unique taste that you won’t find in any restaurant’s fried shrimp. And when combined with the sweet vinegar mayonnaise and the relish produces a singular taste sensation.
Mmmm yummy,
If you enjoy the Cr
I’d eat that frog stuff but the “ready in 8 minute” instant packaged stuff costs too much, something like $2.89 per package.
That Stag’s Leap Cask 23 caught my attention. My experience is somewhat the same: California Cabs seem to show their best at 10 to 12 years. Beyond that window even the best (like the Cask 23) start that inevitable slide.
Sure sounds like a great meal, though.
Good choice on the dessert wine. Tokaii Azou is about the only wine that this beer-snob finds drinkable. I’ll have to see if the local vino shops have 6 puttnyos, though. I’ve only been able to get my hands on the 4 & 5 puttnyos versions.
A guy could get spoiled, absolutely ‘ruint’ and spoiled being treated this way.
Good onya.
Dude, DYNAMITE presentation.
What’s that gurling drooling noise Homer Simpson makes? “Mmmm, tasty home cooking…” Any leftovers?
Yum yum.
Rilletes de canard especially.
Ever tried goats cheese en croute? It works well.
(Mr Morden indeed. “What do you want?”)*chuckle*
You *found* a 6 puttonos Tokaji?
I don’t do jealousy as a rule. I am willing to make an exception in your case.
*grin* Oh, well. If it couldn’t be on my table, I am delighted to see it was on yours. Boldog szuletesnapot! And many more happy ones to come…
Tell me you got that savory bread pudding recipe from the “Potager” cookbook. If so, then I know you dined well.
And unless that SL23 was completely corked, I know you drank well too. (Tip: Don’t cellar the new Robert Partridge Cab).