Susan in FL
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Posts posted by Susan in FL
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Just got the online newsletter from Bill Covaleski, with lots of good news, including that soon they will no longer be classified as a microbrewery, and instead, a regional craft brewery... Way to go, Victory Brewing Company, who makes my all-time favorite beer in the world. Cheers, and Congratulations!
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It is farmed, Matt, and will be our first time to try farm raised. When we lived up north, we were given a lot of venison from our hunter friends. It's good to hear your endorsement for cooking it medium rare.
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My friend Jeanne just sent this to me.
When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar, and the beer.
A professor stood before his philosophy class and had some items in front of him. When the class began, wordlessly he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students if the jar was full. They agreed that it was.
So the professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles rolled into the open areas between the golf balls. He then asked the students again if the jar was full. They agreed it was.
The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else. He asked once more if the jar was full. The students responded with an unanimous "yes."
The professor then produced two bottles of beer from under the table and poured the entire contents into the jar, effectively filling the empty space between the sand. The students laughed.
"Now," said the professor, as the laughter subsided, "I want you to recognize that this jar represents your life. The golf balls are the important things -- your family, your children, your health, your friends, your favorite passions -- things that if everything else was lost and only they remained, your life would still be full.
"The pebbles are the other things that matter like your job, your house, your car. The sand is everything else--the small stuff.
"If you put the sand into the jar first," he continued, "there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you. Pay attention to the things that are critical to your happiness. Play with your children. Take time to get medical checkups. Take your partner out to dinner. Play another 18.
"There will always be time to clean the house, and fix the disposal.
"Take care of the golf balls first, the things that really matter. Set your priorities. The rest is just sand."
One of the students raised her hand and inquired what the beer represented. The professor smiled. "I'm glad you asked. It just goes to show you that no matter how full your life may seem, there's always room for a couple of beers."
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I smoked up a venison shoulder from a fawn buck. Smoky, medium rare and utterly delicious. If it wasn't for the fact I was there for the butchering (and the shooting), my buddies would have turned it into hamburger!
Ahhh, smoking venison. A great idea. We have a "venison roast" in our freezer and that's all we know about it -- don't know what part of the animal it is. Do you have any advice?
Yes, isn't is awful what some people do to venison when it is just simply so flavorful. How much venison chili can one eat.
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That is a good link, Msk. I missed the pictures when I found The Naked Whiz. Thanks for the result of your 30 minute search!
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Thank you all for the great suggestions and discussion. Sparkling... Why didn't I think of that?!
Actually, I'm surprised we didn't. Often it goes well with tough decision foods.Unfortunately, we didn't put much time or thought into selecting this wine, but next time we have the dish, we will. I was leaning more toward Sauvignon Blanc. It was a Clos du Bois, Calcaire Vineyard. I can't remember what vintage, but I have been disappointed in Clos du Bois of late. Seems to me we had some awesome ones 10 to 15 years ago, but then again, maybe my palate is what has improved. Carolyn, I have to agree with you about flavors of Chardonnay contradicting other flavors to a point of distraction, especially the oak. More and more, I'm enjoying Chardonnay less and less. It has to be exceptional for me to be crazy over it with food, and not to leave splinters in my tongue.
We drink Pinot Noir with fish quite often, especially when it's a more straight-forward preparation. But with this dish, it was hard to go there.
I also like the ideas of Gewurtz, Reisling, or Alsatian on the dry side.
Some wines were mentioned that I'm not acquainted with. I learned a lot, thanks! You've gotten me wanting to try a Ribolla, for one.
Carema, I hope your child is feeling better.
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Cilantro was on the shopping list I gave my husband yesterday and he came back from Publix with Culantro. Neither of us realized it was something different until we took a closer look. Like it said on the bag, the aroma was similar to cilantro. The taste was similar, as well, but more pungent. Reportedly it is used frequently in Latin American, Caribbean, etc. cooking. Have any of you used it and do you choose it in favor of cilantro for anything in particular?
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Chardonnay didn't turn out to be a good match for our Pistachio-Crusted Grouper with Mango and Kiwi Salsa. The food was great, a keeper recipe which we'll have again, so I'm wondering what will be a better wine pairing next time. We didn't know whether to select a wine primarily for the fish, the nutty flavor of the crust, or the ingredients in the salsa (besides the fruit, the usual -- red pepper, onion, lime juice, etc.) or what! With exceptions, we prefer reds, but were really unsure about a red for this. I'm looking forward to comments and suggestions.
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Here are a few definitions.
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Just wanted to mention that I love reading this thread... It's great for ideas, plus I've always been curious about what other people have for dinner.
Last night was pistachio-crusted grouper with mango and kiwi salsa, and an assortment of fresh baby vegetables. The food was great, but the Clos du Bois Chardonnay wasn't a very good match.
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Tana, I love it. Your post that is, almost as much as creme brulee itself. Well maybe not that much, but anyway... well put! And Katherine, also my sentiments exactly when I think of cream, sugar and egg yolk.
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S-truffle, I am the same as you on the creme brulee. Generally I don't order it in restaurants because I like my own at home so much! And it's so easy. That's pretty much how I do in restaurants for everything -- I rarely order something that I fix at home, especially if it's one of my "specialties." Except for steak at a fine steak house. Or oysters at The Oyster Pub.
Soba, as you might imagine by my asking, I don't do provocative very well, either.
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I am really enjoying this thread, too. It may be my favorite since I signed up here. Yum, some great sounding foods!
I agree, mashed potatoes do always rock.
"That is... interesting." LOL... my husband's version of that when he's not crazy over something I cook is "This is quite different."
Seth, did you make your gravlax? My homemade gravlax is one of our favorite starters.
Al_Dente, thanks for telling us how the Pea Soup with Toasted Cumin was made. That sounds good.
Baked Alaska with fresh raspberries! Yes!
K, congratulations on your very first oyster, and cucumber granita on it. You started out in style!
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The goose was really, really good. Tied for first place was one of the new recipes this year, Oysters Rockefeller Soup from Bon Appetit, November 2003. Delicious!
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Were you trying to be provocative with this question? I agree with the replies. Creme Brulee is so popular because it's so good!
Fifi, I'm with you, a creme brulee purist.
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I love that song!
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Thank you for the welcome, Janet. Cheers!
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I love Mojitos, and my all time favorite is what I make at home using Sloppy Joe's recipe. I like this even better than what I had at Sloppy Joe's in Key West:
"1 lime, halved crosswise; 3 fresh mint sprigs; 1 tablespoon sugar; 1 oz (2 tablespoons) white rum; 1/3 cup chilled sparkling water.
"Squeeze juice from both lime halves into a 12-ounce highball glass, then add lime halves. Add mint and sugar and crush mint with back of a spoon until sugar is dissolved. Add rum and stir. Add ice, then top off drink with sparkling water and stir well. Serves 1."
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Nice... Thanks.
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Saga Bleu Stuffed Celery
Oysters Rockefeller Soup
Bubbly
Mustard and Garlic Roast Goose
Port Gravy
Mashed Potatoes with Watercress and Scallions
Bread Dressing with Dried Apricots, Pistachios, and Mint
Roasted Brussels Sprouts with Blasamic Vinegar and Pancetta
Cabernet
Pumpkin Ginger Rice Pudding
Port or whatever
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When you say chocolate, we say Cabernet. Dark chocolate and the right Cabernet... wonderful.
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We've been to both Mark's Las Olas (three times) and Daryl and Oliver's (once). They are both good, but I would put more faith in Mark's, and it is right in Fort Lauderdale, which was your inquiry.
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BEER HERE!
in Beer
Richie, Forum Host! Wonderful! Welcome and congrats. This WILL be fun.
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AzRaeL, I had no idea that one could eat ANY part of a horseshoe crab. Years ago in Delaware there were times that, literally, so many horseshoe crabs were on the beach, we couldn't walk on the beach. If the roe was a delicacy, I could have become a billionaire. Did you buy it commercially or obtain some live horseshoe crabs? Please tell me more!
-Susan
Congrats to Victory Brewing Company
in Beer
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Hop Devil, but of course!
I love all his beers, and there may be times that another is my favorite, but overall, Hop Devil is it.