Larry 1749

Welcome to one of the best cities in the country. I shop here for better items and a great produce selection. Pete's There two locations one in Bedford and another Downtown Halifax. I also use the Italian Market on Young St. and the SuperStore for my day to day items.

The meal is happening next weekend and I am on the east coat of Canada. I love your ideas I am currently leaning towards a grilled beef salad maybe with some roasted artichokes and red peppers on a bed of augural. What do you think?

We are hosting a Sideways dinner combined with a screening of the movie. Each guest is going to bring a favourite Californian wine (or two) and one course. I need some ideas for a Californian themed main course. I would greatly appreciate your thoughts.

Tonight we had seared tuna with baby carrots cooked in Chardonay and Tyme and Potatoes with butter and Dill I wan tring to post pictures for the first time so I hope this works. http://forums.egullet.org/uploads/11123049...1025_209291.jpg http://forums.egullet.org/uploads/11123049...1025_363268.jpg Can someone show me how to properly post pictures, I have been trying all night and this is the best I could do. Thanx

Turducken! After much debate about what to cook we decided on a Turducken for Easter Dinner. Although somewhat untraditional we wanted to give it a try and ordered one for our local meat shop. We served this with orange ginger glazed carrots, sweet potatoes toped with brown sugar and pecans, mashed potatoes with sour cream and chives, and a maple squash purée toped with marshmallows. By the way the Truducken is something you should try its great moist and tender with lots of flavor. I cant wait to make a hot turducken sandwich with the leftovers.

I am considering purchasing the same range as you have. Are you happy with it and could you elaborate on its performance? Your comments would be most appreciated.

When your home page is www.egullet.org ! When your friends tell you to put them on a cancellation list and call them any time your have an extra seat at your table When people are reluctant to have your over for dinner because they do not feel that their food measures up. When your mother in-law gives you the keys to her house because she may be late getting home and only trusts you to start Christmas dinner. Not your wife or her other daughters but you! When people visit form out of town you have them bring specialty cheeses and the like form their local gourmet market that you can’t get here.

I made the Mussels with Saffron and Mustard (twice now), they are without a doubt the best I have ever tasted. I have also done the Tarte Tartan and this also worked perfectly. This is one great book I just love how all the recipes are instructional and seem fool poof.

For the last 20 odd years we have been having Christmas Dinner at my in-laws. For about the last 10 I have been bringing Pears Poached in Red Wine as my contribution to the festivities. One year my wife thought that I should do something different and we almost had a riot. So I guess that this has become my signature dish at least for Christmas.

I served fois gras on Newyears Day and have about 1/4 of a lobe leftover (uncooked). Anyone have any ideas on the best way to ues it up?

They are the perferct food shooter. There is an oyster farm up the road form our cottage and we get them right out of the ocean. Try them with a squeeze of lemon and a shot of hot sauce.

Some very good friends of ours childern love oysters and your have to fight them for the last piece of sushi. These kids will eat and enjoy almost anything.

This has already been on up here, you must watch it.

Tonight I made a baked salmon stuffed with creamed leeks (one of my wifes favorites) and a salad of cherry tomatoes, avacado and olives.

Just thought you would like to know up here in Canada $ 12 is a cheep bottle of wine.