awbrig

I dont know much about Rum...I enjoy too many alcoholic drinks right now as it is to add another one... True Story: 2 years ago on a remote island in the Bahamas I won a special brand of Gold labeled Bacardi Rum doing the limbo...i won the limbo contest...my wife has it on tape!

You guys sure like Rum doncha ya? What's you favorite way to mix rum when you do? With coke? Ill sometimes get a Captain & Coke (once a year...maybe) waht do you think of Captains (I know it's spiced Rum)?

im going to try the salsa...is it worth the 7$ for a small jar?

never heard bananas...Ill try that out... Mark what are your favorite hot sauces?

So, anyone else try Dave's???

found a new recipe..cant wait to try... Spicy Buffalo Wings Ingredients: 4 pounds Chicken Wings 1/4 pound Butter 1/4 cup of Red Hot sauce 1/4 cup of Tabasco sauce 1 teaspoon of Dave's Insanity Sauce (or your favorite brand of "insanely" hot sauce) 1 tablespoon of vinegar cooking oil Celery & Blue Cheese are optional (just like at Hooters) Lots of Beer to wash it all down Prepare the wings by cutting them into two sections and toss the tip... they don't need it anymore and you're not gonna eat it. Start getting your deepest frying pan (or your fryer, if you have one) warmed up with enough oil to cover one layer of wings completely. You can tell when the oil is hot enough by sticking something like a wooden match or the end of a wooden spoon into the oil. If the oil bubbles around it, it's hot enough to fry. If you put food into oil before it is hot enough, it will just soak into the food and make it excessivly greasy. Melt the butter in a saucepan and add the vinegar and the Red Hot, Tabasco & Dave's Insanity Sauce. If you've never tried Dave's now is the time, and for Christ's sake, go easy on the Insanity sauce if it's your first time! Even the teaspoon we're adding can be throttled back on. Why are we adding three different hot sauces? Cause each of the two off the shelf sauces has a slightly different taste and the Dave's adds the serious heat. When the butters all melted and everything is mixed together, turn off the flame but keep the pan warm so the butter doesn't separate. Fry the wings about 10-12 minutes... don't try to cook them all at once unless you have a huge fryer. Six or seven at a time may be all your pan can handle before the oil bubbles over. When they're done, drain them off and toss them in the hot sauce (you can transfer the sauce into a larger bowl to make this easier). Serve em up with the celery sticks and blue cheese dressing... they can really help take the edge off. Oh, and don't forget to drink beer with them... it's the most important part of the winged experience.

and is the taste compromised the longer they are held? Thanks...

The movie, Cube is actually very good. Check it out... http://www.amazon.com/exec/obidos/ASIN/630...2350770-4784964

Holy Man. My mouth and lips are on total fire right now. This is very very uncomfortable. I purchased a bottle of Dave's Insanity sauce this afternoon and put 4 drops total on 2 pieces of Connie's pizza. Holy Crap is this stuff hot...and causes pain like you can't believe...Im sweating... What cools a mouth down?...I heard milk and that you shouldn't swish your mouth out w water...anyone have anymore tips... PS...read this guys experience w this sauce...this stuff is dangerous! http://www.epinions.com/content_20390514308

Hey, what ever happened to Mezzaluna?!?

My second favorite course: Grilled Matsuzaka Beef with Truffled Risotto and Shaved Black Truffles with a Red Wine Reduction and I think a Boudin sauce , as well...

no tuile babe, just caviar, some cauliflower puree, maybe a a julienned organic green onion or two but mainly just warmed caviar...which Charlie likes to do...

Fiji is the best bottled water out there right now. It is so soft and clean...try it you'll thanks me for it

My favorite course was the first course, by far. They brought out a cone shaped bowl that was filled with a warm cauliflower puree and was told there was a special treat underneath... The surprise was more osetra caviar I have ever seen at a single serving. Probably 2 oz or so worth of caviar - I was eating a full spoonful after spoonfull of caviar w my Billecart Salmon champagne for quite a while...This dish alone probably cost around $70 if priced separately... I forgot to take a picture of this course at the start and didnt realize until I was almost done w/ it to take a pic...

I think it was the candlestick...

LOL, not taken as is stole or borrowed, this particular picture was " taken as in - photographed" in the front lobby...

No silly, that picture was "taken" in the front lobby not that actually picture is in the lobby...lol

thats right in the main entrance...where did you find that picture?

aurora how do I put an enlarged version of the image on egullet from imagestation?

BZZZZZZZZZZZZZZZZ Ahhhhhhhhhhhhhhhhh Gasp Answer: Seared Foie Gras with Montana Huckleberries & Hickory Nuts

Miquel, That is: Steamed Casco Bay Cod with Yellow, Round and Red Carrots, Sunchoke & Black Cardomom Infused Carrot Emulsion

here's a little more taste until my review tomorrow...

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I love hot sauces...Im always curious as to what are the great ones since there are so many to choose from... Right now I have... Cholula's (w a wooden top) Tabasaco Habanero Tabasco Chipotle Heaven on SevenHeavenly Blend Emeril's Red Pepper Sauce Frank's Red Hot I like it hot but not way way way too hot you cant taste anything...what are your suggestions! Ive always wanted to try Dave's line and that call me sally stuff...what do you guys recommend that I run out and get NOW