Susan in FL

Thank you!

LOL from some of these responses... However, I love turnips. I have always used some sugar. Here is my newest favorite recipe, which even my husband liked, and he normally doesn't like turnips. (He has always thought that anybody who is normal doesn't like turnips.) We tried the turnip fries once, too. Wow, what a disappointment.

Nice avatar, Jeffy. And ... oh yeah, mincemeat! Gross.I have to disagree with placing all eggnogs on the list. I'll look for my late father's recipe, and post it if I can find it. Maybe there would be some converts. It is decadently good.

The Mustard and Garlic Roast Goose? I cooked that for Thanksgiving. It was delicious. The cooking method is perfect. Ours was about 12 pounds, for the two of us, and we used up the leftovers tonight. I LOVE having the "other" leftovers, the broth from the carcasse, all that wonderful fat, and the liver for a yummy pate'. I consider this recipe, by our very own, quite savory. It was delicious!!! Edited to add this link for the recipe. And to mention... we find a duck is just one meal for the two of us, but we get two meals plus from a goose of this size.

Add that to my list, too.

I ditto everything listed so far, and add jello salad type dishes.

That sounds good! I'm going to put some of that together, after I can pull myself away from the television, rejoicing on the capture of Saddam Hussein. :horray:

Thank you. I was way off base in my guesses about the meaning of some of that. The restaurant is Spanish River Grille and Wine Bar, in New Smyrna Beach, FL. It's my current favorite local restaurant. In this thread is what I posted last night afterwards, when, with the glow of the wine and food still with me, I didn't care about correct grammar or spelling.

Last night, out to dinner, we asked what Port and Sherry they had for an after dinner drink, and they recommended 1975 Pedro Ximénez Montilla-Moriles Don Gran Reserva, by Bodegas Toro Albalá, after clarifying that it was not Port or Sherry. (The reason I am able to write that properly with correct spelling is because we bought a bottle to take home, we liked it so much.) We know wines fairly well, but were unfamiliar with this. What a wonderful discovery! I immediately thought of posting a note here, to ask what you all know about it. Is Montilla-Moriles the grape? Is that always a dessert wine? Have you tasted it? We're looking forward to your comments.

Agreed! If you like it, you go guy. I make polenta often and lots of ways, but my current favorite way to make basic plain ol' polenta is one cup of coarse cornmeal and 4 cups of salted water or chicken stock or canned low salt chicken broth. It was really good with the broth I made from the goose carcass. Something that I do differently than most directions is to whisk in the cornmeal in the beginning, not waiting until the water or liquid has come to a boil. I have less lumps this way. Then once it has boiled I turn it down to low and cover it, and stir frequently but not continuously. Topped with some shaved Parm-Reg and some fresh thyme and/or rosemary is good. Some ways I like to jazz it up are roasted garlic polenta, polenta with white cheddar cheese and fresh herbs, polenta with mascarpone and roasted garlic, and of course polenta served with a sauce. Then there are times I add in butter, or cream, or Parm-Reg...

Melbourne is maybe an hour and a quarter to an hour and a half from us. Russ's sister lives there. Thanks for the ideas, I'm thinking maybe there is hope after all. Lloyd, if there were a TV show, Beer Survivor, you would be the winner and the star.

Well you started this with the mention of rice... We always have rice: Arborio or Carnaroli, medium grain, long grain, and of late, some other varieties new to us. An assortment of pastas Garlic Cornmeal for polenta, and grits EV olive oil An assortment of vinegars Butter Olives Dijon Tomatoes: always sun-dried and usually fresh and canned. Sea salt, and whole peppercorns to grind Anchovies Coffee, beer, and wine We often run out of bread and milk.

We are south of Daytona Beach. We have found some Bigfoot, no 2004 yet, but that's about all. No Christmas beers. Is Big Bear Brewing where we met you in Coral Springs? I didn't think that place was still there. I wasn't so upset about not having the beer selection until I started reading all this that you are talking about... You are making me crave it. Tell me about the brew pubs and microbreweries in Tampa, please. We like Tampa and it's within three hours from here. I will somehow try to repay anybody who will get a beer shipping box and hook me up with some good beer. I'm not sure how... but I'll think of something! Fresh locally caught shrimp, or stone crab claws? Or fresh locally grown mangoes? Key Limes? Citrus? I am willing to negociate!

Lloyd, thanks. What a resource. We are going to call or email them and see if they will ship to Florida. Some will and some won't. If not, will anybody feel sorry for me here without real beer, and send me some? I'll keep you posted.

Bob R. from OKC, nice to see you, as well. It's like you died and went to Winter Beer Heaven, with those wonderful tasting notes. John Who I Thought I Know But I Don't, I'm with you. I have got to find some Anchor OSA. From RP's description, what I did not like in previous years is gone and what I do like is there. It's really great to see all of you and your beer reviews, and it's so reminiscent... I want to have an ATTACK. Any chance of that?

Tonight we made homemade Caesar salad with this dressing and fried oysters. The lime juice and red wine vinegar, instead of the usual lemon juice, was very good.

Tonight fresh local stone crab claws as an appetizer (ice-cold with Dijon-Mayo dipping sauce), and then fresh local flounder cooked this way, Israeli couscous cooked risotto-style, and roasted asparagus.

I like off-the-wall wines, too. Thanks for the ongoing replies. I want to see if the Schwarz is available here, just because of this thread. I haven't seen many Austrian wine on the shelves locally.

Absolutely. It's good to have a forum to hear personal comments about "unusual" ingredients, as well as the links... thanks.

Have you used it?

Lloyd, just spotted this post. Thanks for the update!

Lisa, no , the date was not given. Here's what it said. Except for the cold, that would be such a good trip. Attend the dinner and stock up on good beer, cheese, and other goodies we miss...

Yesss! Now that is good news, if it's close to what I had at the brew pub. Please keep us posted.

Yes, I too prefer instant espresso to instant coffee, in cooking. Are you guys up there thawing out yet?

Rachel and Jason, I enjoyed a cup of hot cocoa flavored with orange zest and coffee yesterday while I was writing out holiday cards! Thanks for the idea. I ended up buying instant espresso, and used a teaspoon of that.