chrish1

I will second the very first post in this topic. Middleswarth barbeque are absolutely outstanding.

Hi Mike: I like those too, I still have bottles of #1 to #4. Do you know if I need to think about drinking these or will they keep a while? They are stored properly.

butter and cinnamon/sugar; jelly and bacon; poached egg

I was disturbed last night when I read this thread as I'm sure most were. Some mentioned emailing the governor, I believe, but think it would be a good idea to contact our local legislators. We should let them know how outraged we are that such an important policy decision was made without due process. I have met and talked to my local representative and senator and they are always eager for feedback from the constituents. On the occasions I have emailed my rep. he has personally replied promptly.

Selin's Grove brew pub definately pours great beer. You can also get a decent sandwich to wash down. A few comments: Go to the Fence and get a fish sandwich and/or their hand breaded shrimp. It is only open in the summer. In Lewisburg, Elizabeth's Bistro for up-scale food and price but can be casual dress. The Inn at New Berlin is similar and has a fantastic wine list. More to come later.

Thread jacking - looking for casual places to go with guys on a golf trip. Tun Tavern fits the bill, any others?

Thanks for the info on George farm store. Get this: I live about 5 miles from there! Will check it out soon.

The County Store does indeed make tasty bacon along with all think porcine. Can you provide directions to the Robert George farm? Are there products available in any local markets that you know of? I live in the area but have never heard of them. Sounds like a good adventure for me and my 4 year old: "son, we are on a mission to find tasty bacon"

I picked up some nice ripe mangoes the other day. They were very fragrent and tasty, however, I absolutely butchered the darn things while attempting to separate the flesh from the stone. Any tips for next time?

Porterhouse for 2, roasted cauli (first time-great), simple green salad, St. Francis Nuns Valley Reserve Cab. Peter luger steak sauce for my wife. Still drinking the wine

Limp or wet lettuce, blech.

Working on my 3rd glass of St. Francis Nuns Reserve Cab. Much better than the first glass 3 hrs of so ago w/dinner. Started with a bit of rough edge but has mellowed a bit into a nice mouthful of tannin and fruit. I will get some more

Oooh, I like that idea. Is it the same when the sauce hasn't been lacquerized by the heat of the grill? I think that's the part I like best. (What happens if you just try cooking the sauce a little bit more? Do you just wind up with a pot that's impossible to get clean again? I don't cook it down that much. This way it still had a nice smooth texture and you don't have to through away your pot

Note that the Foley PN is still available through online ordering at pawineandspirits.com and there is FREE shipping right now. No reason not to pick up some (like I just did).

We generally use the Weber recipe listed in MelissaH's post above. I make extra sauce, reserve, heat and pour over or under the salmon when plating.