flacoman

I make a pineapple - shallot sauce with mine . works well with seafood. 1 Shallot diced 5 oz pineapple 6 oz unsweetened pineapple juice 2 Tsb cream Sweat off the shallots in your preferred fat, drop in the pineapple and blast it a wee bit . Pour in the juice and reduce by half . Once reduced , blast with the stick blender . Stir in the cream and season with salt & pepper My 2c Jorge

Made it back; lines were hellish,food was quite good. Luckily I rented a scooter to ease the wear and tear on my bum knee. Since I could sit in line easily and had a basket on the front of the scooter ,I became a "chuck wagon" for the rest of my group. EPCOT needs to find a way to make the lines less painful . Larger booths , more of them perhaps? Bern's OTOH was splendid, no rushing , no bustle in the Tchelllicheff (sp) Room. My 6 y/o daughter was an absolute doll for the 3 1/2 hours it took to graze out way through dinner . Questions , anyone ? peace Jorge

I'll be there Friday night, with a party of 7 . I'm looking forward to being able to try several different wines . I've been many times and it's always been a good meal (I'm a filet man , so that may explain the difference)

How about a thin slice of Parmesean? Those melt and get crispy too!

Any suggestions for elk? I'm thinking along the lines of venison . The hunter in question wants jerky ,which is easy enough , but I want to try other things . I'll definately be watching this thread! TIA to all jorge

I've been going for the last several years ,and it's a blast . I'm actually meeting the in laws this time out there . Couldn't get into California Grill, but Bern's stands ready to ease the disappointment . My personal faves include the cheese soup and salmon at Canada, the raclette at Switzerland and those lamb chops from down under. Chile seems to serve up good stuff also. I'll be leaving thursday so , look for a rundown sunday night-mondayish.

How sayeth the gullet?? Just about anything goes ,so fire from the hip TIA Jorge

Great pics ! I keep mine in a Tupperware bin,wet, with a little piece of 400 grit wet-or dry to take the glaze off .One you use them , you're not going back.

How about macerated with water and some Sauternes , mixed into clafoutis? I did clafoutis with dried cranberries macerated in port and they were a nice addition. my 2c Jorge

I second the suggestion of Japanese waterstones . There's a 1200/6000 grit combo commonly sold that fits nicely in a tupperware bin . Add a small piece of 400 grit wet-or-dry sandpaper for dressing and you can take on just about anything . Buy a cheap little paring knife for practice and just screw it up a few times. Once you learn how , it's the culinary equivilant(sp) on owning a pickup truck ;-)

Wifey wanted beer, grapefuit and tomatoes . Aversions : not many i can remeber.

I make one with portobellos ,red wine and proscuitto Lovely stuff!

Maybe this refigeration unit would be the ticket...

Just a quick note: My cherry vodka was quite a hit on super bowl sunday , nice red color and a good flavor . Very easy to drink (too easy!) . We dispatched the bottle in a flurry of shots . On to Key lime !

I have a soft spot for Clos Pegase personally , but that's just me.

Have you tried Big Bear Brewing Company in Coral Springs ?? Whenever I see folks recommending Versailles in Miami , I try to set 'em right ;-) My equally foodie (non Hispanic ) neighbor hasn't been back to Versailles since . I'll have to make the slog up to some of the recommeded places in Balm Peach

La Casita is just a simple family run Cuban place ,mostly frequented by natives . Versailles is the touristy, mass marketed place . You'll find things like stewed goat ( chilindron de chivo) as well as several regional dishes and all the usual suspects (picadillo , ropa vieja et al.) Kid friendly and low buck (10-15 dollars tops ). Whenever my mom needs a night off from cooking ,off they go to La Casita HTH Jorge

We do sushi,japanese beer and a double magnum of wine. With 4 couples it all goes down easily ,and we all sign and date the bottle and set it on a special shelf to commemorate

If you really want the real deal , go to La Casita on SW 8 th street , just east of Le Jeune . Versailles is a pale imitation . If it's good enough for Mom it's good enough for me .

Cheesesteaks : sirloin slices about 1/8" thick , marinaded in garlic ,tamari, onion powder ,a splash of balsamic and 3 different peppers (cayenne , cracked black and Tabasco) Soft ,brown onion and Provolone melted on top. Not traditional , but damned good with a beer and fries

Never been to Mark's Las Olas, but know Armadillo Cafe' very well. Taking the wife to Mark's on the 24th so we'll see

I have the Bunka and paring knife out of this set a Victorinox 12" carver and bread knife and an 8 " Japanese chef's knife given to me as a gift. The paring knife is a joy when slicing garlic or turning shallots into dust .Not as pretty as some but really good steel that stays sharp a long damned time.Don't let the description of the other knife fool you, it takes on meats and fish handily. Those two knives get 90% of the work and only need monthly once overs with the waterstone.. If you want stainless I'd say get F.Dick , little harder than Victorinox and holds an edge longer my 2c Jorge

How would dried cherrires work as an infusing element? I got a big bag of 'em and am getting tired of eating them out of hand TIA Flacoman