Kevin's Watch

Great story! It certainly sounds like you do them proud. And yeah, Johnsonville are probably the best mass-produced brats. Ok, now I'm really hungry

Having paella with rice (a chicken-shrimp-sausage combo thing).

I ate IHOP's Five Star breakfast (2 eggs, 2 French toast triangles, 2 sausage links, 2 bacon slices, and 5 silver dollar pancakes). My grandfather couldn't finish his pancakes, so I ate his as well.

CRAB, boiled in water, beer, sea salt and old bay! Hush puppies on the side.



Here's a picture of the victims.

Cameraman Jenn wrote:CRAB, boiled in water, beer, sea salt and old bay! Hush puppies on the side.



Here's a picture of the victims.

*groan*

Oh...

You're killing me here!

Went and had Tapas w/ CMJ and MysTerry last night.
Grilled asparagus with ali aoli (garlic mayo).
Artichokes mandolined thin height-wise and grilled w/ ali aoli.
Grilled scallops...with ali aoli.
Ropa Vieja, a sort of stew with tomato, pepper, aged sausage, beef and bits of chicken over spanish rice.
Tortilla Batata which was like a baked potato cake with a dollop of ali aoli on top.
Fried calamari w/ a side of ali aoli.
Queso Manchago.
Chocolate mousse which was very thick and rich but not too sweet, very dark.
Crème brûlée that was ruined in my opinion. I think instead of blowtorching the sugar they put it in the salamander and burned it. It was inedible.
Needless to sayI still smell and taste the garlic.
Oh ,and two pitchers of sangria.

Crème brûlée that was ruined in my opinion. I think instead of blowtorching the sugar they put it in the salamander and burned it. It was inedible.

It's amazing how often even good restaurants can mess up creme brulee! Last time we were out for dinner we had to send one back too.

Tonight, we're going out to our fave place for dinner, which is great. What isn't great is that I booked it without realising that the rugby semi-final is on tonight. Grrrr.

Breaking out some already made pasta sauce and having spaghetti. Steaming and then sauteeing broccoli florets in olive oil and garlic on the side.

garlic on the side

GARLIC ON THE SIDE, ARE YOU MAD??????

get it mixed in, the more the merrier!!!!!!

Stonemaybe wrote:

garlic on the side

GARLIC ON THE SIDE, ARE YOU MAD??????

get it mixed in, the more the merrier!!!!!!

...I'm still working on my cuppa, it's early for a Saturday after Shabbos dinner last night...

I meant...

...on the side we will have steamed and then sauteed broccoli florets in olive oil and garlic.

...sheesh...

Last night, I had pork chops with a Jack Daniels sauce, baked potato, and french onion soup.

Had a super burrito last night at an out-of-town Mexican restaurant. Was super!

Damelon wrote:Last night, I had pork chops with a Jack Daniels sauce, baked potato, and french onion soup.

Is that JD's BBQ sauce or somthin' else?

Tonight it is Prime Rib. Got a three rib gorgeous hunk of meat, garlic clove infused, salted and peppered sitting in a pool of chicken broth and onions slow roasting in the oven right now. BGB is making his garlic mashers and he will make the gravy and we will be having green beans and salad on the side as well. I don't put the gravy on my meat, only on the tatties. I like to dress my rare rib with a mix of horseradish and sour cream. YUMMERS! Damelon, you on that plane yet?

I am!!

Oh wow.

BGB, do you save any of the juices for an au jus? I like both an au jus and horsey sauce.

Jenn, have you ever added just a touch of Worcestershire Sauce to the horseradish and sour cream?

a touch of Worcestershire Sauce to the horseradish and sour cream?

I don't believe this! We have so much hassle (well, I have so much hassle) translating US cooking stuff to queen's english, and you've got Worcestershire sauce!!!!!!!



anyway, I had a dreamy unbelievable dinner in our fave place tonight. A Sancerre wine, olives and gherkins appetiser, then to start , roast pepper with thai-spiced ground chicken with a sweet chilli sauce with lovely herbs and stuff and stuffed roasted courgettes (that's zuchini to you i believe, I'm learning!), main course I had a fillet steak that looked more like a sunday roast, with a shitake mushroom sauce and dauphonoise spuds and VS cognac to finish, with a 'double expresso' that was more like a big cupful. so we had to go to local rock club on way home to expend a bit of energy.

funfunfun

Stonemaybe wrote:

a touch of Worcestershire Sauce to the horseradish and sour cream?

I don't believe this! We have so much hassle (well, I have so much hassle) translating US cooking stuff to queen's english, and you've got Worcestershire sauce!!!!!!!

That we do. Lea and Perrins brand.

Heinz and French's also sell it, but it's not as good, IMO.

However, I believe most Americans mispronounce it. It is pronounced "Wooster," isn't it? When I ask for it in restaurants, after saying "Wooster" multiple times, I am forced to ask for "Wor-ches-ter-shire Sauce" to get what I want

Stonemaybe wrote:anyway, I had a dreamy unbelievable dinner in our fave place tonight. A Sancerre wine, olives and gherkins appetiser, then to start , roast pepper with thai-spiced ground chicken with a sweet chilli sauce with lovely herbs and stuff and stuffed roasted courgettes (that's zuchini to you i believe, I'm learning!), main course I had a fillet steak that looked more like a sunday roast, with a shitake mushroom sauce and dauphonoise spuds and VS cognac to finish, with a 'double expresso' that was more like a big cupful. so we had to go to local rock club on way home to expend a bit of energy.

funfunfun

Which brand of VS, Stoney? My preference is Courvosier, but I'll take Remy Martin if it's available. I like XO far better though, and a Napoleon is a dream to as yet come true.

Your entire dinner sounds awesome. Were you celebrating something?

Menolly wrote:

Stonemaybe wrote:

a touch of Worcestershire Sauce to the horseradish and sour cream?

I don't believe this! We have so much hassle (well, I have so much hassle) translating US cooking stuff to queen's english, and you've got Worcestershire sauce!!!!!!!

That we do. Lea and Perrins brand.

Heinz and French's also sell it, but it's not as good, IMO.

However, I believe most Americans mispronounce it. It is pronounced "Wooster," isn't it? When I ask for it in restaurants, after saying "Wooster" multiple times, I am forced to ask for "Wor-ches-ter-shire Sauce" to get what I want

Stonemaybe wrote:anyway, I had a dreamy unbelievable dinner in our fave place tonight. A Sancerre wine, olives and gherkins appetiser, then to start , roast pepper with thai-spiced ground chicken with a sweet chilli sauce with lovely herbs and stuff and stuffed roasted courgettes (that's zuchini to you i believe, I'm learning!), main course I had a fillet steak that looked more like a sunday roast, with a shitake mushroom sauce and dauphonoise spuds and VS cognac to finish, with a 'double expresso' that was more like a big cupful. so we had to go to local rock club on way home to expend a bit of energy.

funfunfun

Which brand of VS, Stoney? My preference is Courvosier, but I'll take Remy Martin if it's available. I like XO far better though, and a Napoleon is a dream to as yet come true.

WOOSTER it is - and Lee&Perrins is the one and only brand!!!

As for cognac - Courvasier is the one and only! I have a lovely little-old-lady customer, who has kept me supplied for about six years now. Sigh, she's perhaps my only regret in giving in my notice in current job!

Menolly wrote:BGB, do you save any of the juices for an au jus? I like both an au jus and horsey sauce.

Tonight I'm making some gravy since we've got mashed taters and green beans. I think I put my crimini mushroom and dripping gravy recipe on here. My mashed don't really need a gravy but 1. it's so yummy to make with the drippings and 2. I'm deathly allergic to horseradish so I'll take somthing else with my prime rib.

Jenn says she does not put worster in her sour cream.

I hope you guys are enjoying. It truly sounds like an awesome meal. All that's needed is a nice red.

I just took out a seven and a quarter pound oven stuffer roaster chicken to defrost for tomorrow night. I'll soak and salt it, rub it with olive oil and then season it my usual way with the combination of lime pepper, granulated garlic, Hungarian paprika, fresh cracked black peppercorns, and dill weed. Cooked in the Showtime.

We've been doing rice a lot lately since I got my rice cooker. But, you made me hungry for mashed BGB. So I think I'll do my garlic mashed potatoes and make some gravy from the chicken drippings.

Southern-style green beans to go with. That will be a nice dinner.