rabidscottsman

The museum is a lot of fun! I was there for the grand opening back in January and got the oppertunity to meet Dr Cocktail. We took a few pictures of the bartenders making and demonstrating drinks. The appitizers were delicous and the drinks werent bad either

Dinner last night was a recipe for sweet shrimp that i found off the internet. I took a pound and a half of shrimp and marinated it in olive oil, a chopped onion, sugar, cayenne pepper, salt, oregano, garlic powder and maple syurp. The recipe gives you the option of taking bacon and wrapping the shrimp and grilling them but i took the shrimp out of the fridge after 5 hours and dumped everything into a dutch oven and sauteed the mixture until the shrimp turned pink (roughly 5-6 minutes). I then took the shrimp mixture and served it over white rice.

Im planning a vacation in May where i will be staying in the Hermann area of Missouri. I know that area is a big wine producing region and I was wondering if anybody has ever vacationed in the area. I believe thare are 5 or 6 wineries in the hermann area and quite a few more in the towns surrounding the Missouri River Valley. I have tasted the wines from Stone Hill vineyard and was quite impressed with them. I really enjoyed the cream sherry that they make. Has anybody ever stayed in this area and what vineyards, restaurants etc would you reccomend?

i havent tried this but a few of my coworkers have. Last week we had a guy dippiing snickers candy bars into a jar of miracle whip. He convinced one other guy to try it and he claimed that he liked it too. I think i'll pass on that one!

Breakfast this morning was 2 links of Andoullie sausage from Kramacurek's (sp) meats in Minneapolis Mn, the best andoullie i have ever eaten. 2 eggs over medium and a large glass of orange juice

I do this! I usually cool off a a almond tart crust this way. It usually seems to take for ever to cool off on the counter. I just take a towel and cover the pan and set it on the steps.

I just got this book for free from a gift card from work and i love it. I think im going to try the Knickerbocker a la Monsieur. My question is what rum would you use for the drink?

SSherwood welcome to Egullet! You are going to have a lot of fun here! I myself plan on making a turducken someday. I have always said when the Minnesota Vikings make it to the superbowl i will make a Turducken for everybody. But the way we played yesterday its not looking like this is going to be the year.

Happy Birthday! The old bay tuna and cream cheese & cucumbers look fantastic. Could you post a recipe for that?

Count me in...this sounds fun

This New Years Eve i will be making lobster tails and fillet mignons for dinner. Now heres the problem, I have never made lobster tail and everybody that i asked tonight at work about it told me to boil them and serve with drawn butter. How do you prepare them? boiling and serving with drawn butter sounds kinda boring and routine.

Oh my... that dinner looks great, but the porter? Have you been to Rogue? I can't belive what a wonderful beer that is. Oh. Heart. Breaking. Need. Rogue. Beer. Great looking dinners. Did you throw the tortillas on the grill, too? Sorry for the beer tangent. :) ← The Rouge brewery in Newport Oregon is a great place to visit. Upstairs is a small restaurant/tasting room. Every February they have a seafood and wine festival at the brewery. The event attracts thousands of people and the line can be up to 5 hours long just to get into the door! The festival is a blast! Im hoping to make it back next year

oops i mispelled the name of the soup...its laksa

Last night before I went to work I stopped into a restaurant called Satay 2 Go. I got a order of Laska. Its a Malaysian curry rice noodle soup with bean sprouts, shredded chicken breast and tofu. It was really good, and it had the perfect amount of spice to it. I would give the spiciness a 5 to 6 on a scale of 10. I have been surfing the web looking for a recipe and i havent been able to find anything yet

Chunky bleu cheese dressing or a horseradish mayo sauce made with the hottest horseradish i can find.

There used to be a restaurant that i used to stop in when i was in high school that made chili dogs and topped them with ketchup, mustard, relish, onions, cheddar cheese and minced jalepenos along with the chili. Those dogs were heartburn city (espically after 3 or 4) but i have never had anything like them.

IM going to try this Milk Punch recipe for when i watch the football games on Sunday...i cant wait to try it. I will post my thoughts on it.

Fried Cornmeal encrusted catfish fillets served on a BLT. I ended up making a tarter sauce that turned out really well. The tarter sauce consisted of mayo, sweet pickle relish, capers, dijon mustard, fresh lemon juice, a pinch of cayenne, and some bottled cocktail sauce. It was delicious.

Spicy spiked iced tea and the Acadian style crab salad on croissants from Rachael Rays cookbook 30 minute get togethers. The iced tea consisted of 4 orange pekoe tea bags in 3 cups of water, lenon and orange juice, a cinnamon stick, and whole cloves and sugar (1/3 cup). The recipe calls for light rum but captain morgan was all i had in the liquor cabinet at the time so i used that. It turned out really tasty. Crab salad was pretty basic...crab, celery, onion, mayo and chili sauce and a tsp of worcestershire sauce. I did omit the tabasco sauce the recipe called for.

Ted's pizza just down the road from me in Farmington MN servers their pizza cut in squares. I also believe that Basils and Bill's pizza in Northfield MN do it the same way. It has been quite a few yrs since i have been to the Northfield places. I would highly reccomend all 3 places...they all serve a pretty mean pizza!

I made a pizza this afternoon and when i took it out of the oven i noticed that it was blue in color. Was this a reaction with the sauce? The garlic looked normal when i diced it. I added it to the tomato sauce and topped the pizza with parmasean cheese, mozzerella cheese, sausage and mushrooms. The pizza was baked at 450 degrees for 10 minutes Does anybody know what the heck happened?

Barkley Sound Honey Almond Light YUCK! Bells Susies Sweet Stout...Double Yuck! When I was in college I found a bottle of Titanic. I dont remember the style of beer it was, but i ended up getting one swallow out of it before i was ready to dump it down the sink. There were 3 others in the apartment and i offered each one of them a taste and nobody liked it!

Im going to be making a cherry glazed rack of lamb this weekend and i'm not sure what kind of wine would go well with it. Does anybody know of a good wine in the $15 range that would work

Spaghettti Im not really sure how they prepared it. At this dinner everything was served in steam tables and you walk through a line and you are given spoonfulls of the different meats. I can remember a member of the local sportsmans club saying that they tried to leave the prepartaions as simple as possible so you can get "full taste of the meat"

I went to a wild game dinner a couple of years ago and they had 2 really "exotic" things on the menu Cougar and Swan! I have to admit, I truly enjoyed them both. The cougar had a really sweet tasting meat and the swan was comparable to a steak. I have eaten squirill, racoon, bear, beaver, turtle, moose, elk and a few other wild game meats. I had the oppertunity to try Kangaroo at a restaurant in Florence, Oregon about 5 years ago and i passed it up. At the time i thought $29.95 was a little steep to take the cance on something i may not like. Now im kicking myself for not taking the cance and trying it. It is the only place i have ever seen kangaroon on a menu