Brad S
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Posts posted by Brad S
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Great names Peachcreek...
I'll keep my eye's open for the Martins pale ale. Thanks for the tip
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Monkey,
A little Midnight lightning by Hendrix always got me jammin on the Garland. Hear my train a coming
Hey, Back to the case in point...I have been told by a number of people that I look like a cross between Billy Joel and Robert DiNiro
I kid you not... -
Monky..
Love the Tellichery skirt steak, and of course the oysters
Excellent menu Monkey. Love your style with taste,texture and color...The doors open, come on in!!! maybe I could convince Billy to play "Italian restaurant"
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For my taste the belgien ales are the finest, top fermented and bottle conditioned with live yeast sediment to help it age for a couple years. I love Affligen triple,rodenbock,duvel and chimay...I believe these are beers you can use in a similar way to wine when devising a robust menu.
After belgien...give me Old Peculiar
and new castle in my "house" ale -
Hey Monkymay....
Billy joels out here in CT getten some rehab!!! way to much Abba, sent him over the edge.
If anyone still likes albums from the late 60's and 70's mixed in with some crazy cutting edge shit, come dance in my kitchen!!!
To whom ever mentianed mad man accross the water by EJ, I agree...this is a good set of vibs..right levon?
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You guys have expensive taste :wow:
imho, Krug is the epitome of champagne. Founded in 1843 bt Johamn-Joseph Krug, from Mainz Germany The house is now majority owned by Louis Vuitton, but is still run by the family, for me the Blanc de Blanc from the grand cru Clos du Mesnil and it's Millesime are two of the highlights of Champagne.
Also, for me..Salon's Blanc de Blanc is the finest their is IMHO
Tuna Salad
in Cooking
Posted
My wife likes good old fashioned out of the can, she buy's the little 4oz ones and keeps them in the fridge also...
jinmyo..your tuna recipe sounds great,I make a tuna salad that first I paint the steak with some tahini and coat it with white and black sesame seeds,S&P and mint,char it rare, slice it on a thin bias and place it on large lavash spread with hummis and baba gounush,shaved cucumber and fennel and roll it in the lavash. it really light and tasty.