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Posts by MikeLM

Well, Mary, if we can't get together for a little nibble, I guess I'll try your garlic coleslaw suggestion.   Is that a routine slaw recipe, or are there other unusual ingredients besides the garlic?   Thanks,   Mike
MaryB- You and I should get together, nibble a little garlic and breathe on each other   Mike   Well, as long as our spouses don't find out
Hey, Joey--   If you're still in central Calif, and if you happen to get up north around Napa, visit the Pride Mountain Winery, a small, high-quality operation located on the ridge of the hills btween Napa and Sonoma counties, just to the west of the CIA's campus near Napa.  It's fun as they bottle both Napa and Sonoma wines- the county line runs down the middle of the winery's parking lot and they have crushing tables mounted on wheels... they roll 'em over to one side...
Great--   You won't have to think about 'em for twenty years, at least.   Mike
Funny thread.  I'd prefer the flowerpot simulation to the excrement one.   Boy, do I ever agree with Joey about eating contests- I refuse to watch. Never look at  "Man v. Food" for instance because of his gluttonfests.    Mike
"...I almost always double the garlic!"   Isn't that the way everybody cooks?   Well, except for the "almost" part...   Mike
Well, proper Reuben or not, I am definitely going to try this. Please keep us informed of future research.   Are the bread & butter pickled onions different than regular pickled ones, such as I use in my Gibsons?   Mike
This thread shows the latest developments in Induction Cooking devices:   http://ovens.reviewed.com/features/the-future-of-induction-cooking-heats-up?utm_source=taboola&utm_medium=cpc   It's coming... it's coming!   Wish it had been available twelve years ago when I completely rebuilt my kitchen, where the condo allows no gas!   Mike
Cheflane--   What, no kraut and no Russian dressing??  Sounds like an OK Cuban-ish sandwich, but not  much of a Reuben. Even paired with a couple cold  bottles of The One-Eyed Indian, this really doesn't fulfill the complete Reuben specs.   Mike   But, wasn't that Cuban bread wonderful!   Alltogether now... shout HATUEY!   That will help set the ambiance, anyway.   M
OK, Cheflayne...   I've had Reubens (a favorite of mine) at many restaurants, Cubanos at many Cuban-style restaurants, and the Especial which wasn't Cuban-style but just plain Cuban, at Sloppy Joe's Bar and Restaurant in pre-Castro Havana. I copied it and it's been a family favorite ever since.   The Especial is a Dagwood-size production with many layers of cold cuts of five or six varities, interspersed with slices of different cheeses and mayo and mustard on wide...
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