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Larry 1749

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Everything posted by Larry 1749

  1. 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.
  2. Larry 1749

    Sideways Dinner

    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?
  3. 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.
  4. Larry 1749

    Dinner! 2005

    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
  5. Larry 1749

    Dinner! 2005

    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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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?
  11. 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.
  12. 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.
  13. This has already been on up here, you must watch it.
  14. Larry 1749

    Dinner! 2004

    Tonight I made a baked salmon stuffed with creamed leeks (one of my wifes favorites) and a salad of cherry tomatoes, avacado and olives.
  15. Larry 1749

    Wine for Cooking

    Just thought you would like to know up here in Canada $ 12 is a cheep bottle of wine.
  16. Larry 1749

    Wine for Cooking

    It all depends on what your idea of "cheep" is. We tend to drink mostly $ 12 to $ 20 wines, and I have no problem cooking with them. I would draw the line at using a $35 + bottle in a stew.
  17. Larry 1749

    need ideas

    Dijon mustard and red bell pepper
  18. By expecting chefs to prepare a better meal than myself, I do not think I am setting the bar to low. I would have to belive that the majority of peope here are above average cooks and therefore demand more from their dining experience. When I go to an upscale resturant I want, no expect a great meal. If I am spending $150 + on dinner it should be better that I can make. I am not a chef, just a passionate amateur who loves to cook. I have been in the resturant business an know what it takes to produce good food. How many time have you eaten in a good resturant and said to your self I could have done better?
  19. I think their is a diference betweed a cook and a chef. The title of chef implies that the person has taken some formal training or proven them selves in order to attain this pasition. When I eat at a resturant that names their chef I have one major expectation. The food should be better that I can make at home. There is nothing more depressing than spending you hard earned dollars in a highly rated resturant and discovering that you could have done better yourself.
  20. Sea Salt Pepper Garlic Lemmon Shallot
  21. I went through the same thoughts a year or two ago. I love to cook and have even owened a couple of resturants years ago before I truly new anything about good food. I thought I wanted to go back to school and become a chef. I decided that I would just cook for the love of good food and my friends and family. I dont want have to think about food costs, staffing, portion control etc. I just want to share great food with the people I love.
  22. Larry 1749

    Dinner! 2004

    Turkey more correctley leftover turkey. As we just had our Thanksgiving up here we have been eating turkey since Sunday. We are now on to a casserole, it is in the oven as I type and we are making soup with the last of it. Cheers Larry
  23. I tried this for the first time the other night and guess what? I have been told that it is now to become a regular item in our meals. I was truley surprised by the depth of flavor it was great.
  24. K F C ! I can't belive that I am the only one with a addictation to this. I just have to have it every once an a while. I swear that they put something in it just to make you come back. My wife thinks I'm crazy but I can't help my self, all that salty, crispy skin. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!
  25. This is one of the best ways I have used leeks. Roasted Salmon with Creamed Leeks. Here is the link. It is to die for! http://www.foodnetwork.com/food/recipes/re...6_26500,00.html Cheers Larry
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