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Posts by gonefishin

   First off, I hope the people in Louisiana are recovering from Hurricane Isaac, my thoughts and prayers are with them during these tough times.     I do have a trip already planned to Memphis, then New Orleans.  During this time we also plan to go out to Avery Island, on the way is Pierre Part, Louisiana.  Alligator season will be open and I would LOVE to get some properly cooked/fresh alligator.  Does anyone have some recommendations on a place that serves good...
   How did you get the owl to wear that stuff!          amazing, great job!
   Well, plans for Labor day will include having the family over our house.  I plan to keep things fairly simple...the only two items othe list so far are smoked ribs and cornbread.  I'll probably put together a simple coleslaw as well.  Dessert?  I don't know...maybe I'll see how the peaches are when it gets closer.    Dan
  Bagna Couda, now that brings back some memories!  We used to have this quite often when I first started on the Fire Dept.  It was just a simple Evoo, butter, cream, garlic, anchovies, black pepper and bread.  As people became more health concious we now eat alot healthier.  I had nearly forgot about this wonderful little snack, thanks for the reminder.   , Dan
         I'd simply build a wood fire, get it good and hot...and throw the steak right in the white hot embers.  Then after little bit give it a turn and pull it off at rare/med.rare.  With a good thick ribeye...this method actually works quite well.
    Hi Margcata!       I normally equate Bisque with lobster or crap. Shrimp bisque sounds really good, for some reason it never occured to me???   Dan
   oh that sounds gooood!
     Hi Chairlady!       Remove the meat from the heat a tad before it's done and let the meat finish coming up to temperature during the resting time.  Come up into the (doneness) window gently....use any heat source you want...but provide a nice bell curve into desired temperature.
HooRay!      Happy Birthday to the Queen of Cooking!    
      Margcata...now that's just rubbing it in, 1 Euros! LOL      7 slices from Fermin normally runs me about 12-26 USD!  Personally, I still enjoy the couple of pieces I buy at the inflated price we pay for it in the US.  The flavors are just too much not to enjoy every once and a while.  Probably the best Prosciutto di Parma I have had is Pio Tosini.  To my taste this was really a big step up in flavor/quality/craftsmanship compared to other Prosciutto di Parma's we get...
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