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Post by dekeguy on Feb 10, 2011 15:25:31 GMT -5
Tom,
GF agrees that oregano is great. She uses it for moussaka and to spice ground lamb grilled on coals. She makes a merguez sausage from ground lamb that is almost too good. For someone who has no Greek relatives she loves Greek food. I tell her that its OK, afterall as a sorority woman she is Greek in a very real sense.
Tonight I am dog tired so I'll order from the local 'Gourmet to go' and collapse in front of the fireplace with a book after a nice meal of Trout fillets grilled in butter with a bearnaise sauce, wild rice and mushrooms, grilled zucchini, and a glass or three of Sekt.
Demitasse, Drambuie, and my pipe. Then crash reasonably early.
By the way, did I ask you what you think of Longchamp pipes?
Peter.
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Post by Tom Earp on Feb 12, 2011 14:50:15 GMT -5
No on the pipes, do not carry any other than the corn cob ones! Doing Chicken/Noodles, and grilled cheese. Glad she thinks Oregano is in the mix!  I love the taste in food with it! Going to "The Pitt' for F D to see the new addition and the new Actives and hopefully Old Alumni! |
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Post by Tom Earp on Feb 13, 2011 13:43:36 GMT -5
Well, weather is warming up thank goodness! Left over Pizza, but need to make some yummy home made ice cream so next on agenda very soon. ;D Then bake a peach pie to have with ala mode, can you dig it???  |
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Post by Tom Earp on Feb 16, 2011 14:53:08 GMT -5
Filet of Cod thawing. Spices set out, lemon juice, tony c's, butter, garlic, and a bit of pepper. Now trying to figure out whether to do it British style with chips-fries, or a baked tater?  Baked tater with lemon/buter or fries/crispy with salt and worchiser? Damn decisions?  Fried potatos sound good for chips dekeguys way but I seem to mess those up and burn them! dekegy, what am I doing wrong? ?? |
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Post by dekeguy on Feb 16, 2011 16:14:19 GMT -5
Tom,
I generally use red potatoes or Yukon gold potatoes 'cuz they are waxy enough to hold up and not crumble while cooking. I slice them up either like chips (UK) or in rounds about 1/8th inch thick
I use a Pizza Pan and lay out the spuds. Then I drizzle olive oil on them, enough to coat them but not to drown them. Sprinkle some Tony's and some coarse salt and oven fry (bake) at about 350 for 15 to 18 min. Then turn them over and cook for another 12 to 15 min. They should be done by then but sometimes they surprise you and you need a few min longer. Just keep an eye on them for the last few min and they wont burn.
These go great with roast, steak, or game.
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Post by Tom Earp on Feb 17, 2011 15:47:05 GMT -5
Tom, I generally use red potatoes or Yukon gold potatoes 'cuz they are waxy enough to hold up and not crumble while cooking. I slice them up either like chips (UK) or in rounds about 1/8th inch thick I use a Pizza Pan and lay out the spuds. Then I drizzle olive oil on them, enough to coat them but not to drown them. Sprinkle some Tony's and some coarse salt and oven fry (bake) at about 350 for 15 to 18 min. Then turn them over and cook for another 12 to 15 min. They should be done by then but sometimes they surprise you and you need a few min longer. Just keep an eye on them for the last few min and they wont burn. These go great with roast, steak, or game. Thanks Peter! A much differnet way than I would have ever thought! Sounds easy to fix and little oil so to speak. Heck, fried taters go great with anything! Normally I use russet and sometimes red. The other one you mentioned, I am not sure of? BUT, it has become so nice in K C today-@70, I have Black Salmon out! Lay out on Saltenes, add some very sharp chedder cheese on crackers. No heat in the house!!! Loving it!!!!! ;D Oh, what is your take on regular salt or sea salt? |
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Post by Tom Earp on Feb 18, 2011 14:47:31 GMT -5
Steak filet thawed, forked and steak sauce to sautee. ;D Do some crispy fries, add a bit of salt, green salad, green olives, chunked sharp chedder cheese, garlic/onion crutons with spicy Italian dressing and just a dab of Tony C's for tang. I know this is one of dekeguys FAV! Why, is a beleiver as I am now he sent it to me and I got hooked on it!!! Thanks big dekeguy forever in yoiur debt!!! |
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Post by Tom Earp on Feb 20, 2011 14:58:08 GMT -5
Well, while I had an idea for boiled shrimp and taters, a neighbor called from the front door across the street, hey do want some Pot Roast, taters and carrots with gravy? Well, being single, I am not stupid! Of ourse I said Hey Yes!  So that is what I getting today and I am sure I will love it as she is a GOOD cook. Shrimp will wait!!!!!!!! |
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Post by Tom Earp on Feb 25, 2011 13:49:16 GMT -5
More snow and cold! Very cold, BRRR! So as I type, a bag of home made Chili is thawing to be heated. Add some more hot sauce, butter a lot of saltines to coat tummy and enjoy! BTW, the steak was super, and the nuked taters with Tony C's and bleu cheese dressing was pretty tasty. Dessert was chocolate cake and home made ice cream. |
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Post by dekeguy on Feb 25, 2011 15:29:05 GMT -5
Its Friday, a little slow at the office, so I wanted some ribs for dinner. Last night I made some german potato salad and let its flavor develop in the fridge overnight. I boiled nine racks of ribs for about two hours to get rid of excess fat and soften up the meat, drained them and let them marinate in KC Masterpiece sauce also in the fridge with lots of thin sliced sweet onions. This morning about 06:30 I put them in the oven at the lowest possible setting letting them slow cook until about 18:30 when I get home. Roughly 12 hours. When I get home I'll uncover them from the foil and let them brown up a bit. GF and some friends will come over about the same time. GF is making a huge Key Lime Pie, Brad and his girl are bringing a Tunisian salad, and Mike and his wife are bringing a ton of BBQ baked beans with bacon, onions, and molasses.
I have a case of Killian's Irish Red and a dozen Murphy's Stout chilled in the garage cooler - hopefully that will keep us in brew. Then espresso to go with the pie.
Tom, what do you think of La Gloria Cubana? Mike's wife gave him a box for Christmas and he will bring some along for after dinner.
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Post by Tom Earp on Feb 25, 2011 15:48:37 GMT -5
How can I talk about Cigars in the same vein as RIBs-BBQ you lucky dawg! ;D Yes, La Gloria are a nice smoke! As I said, more snow and cold ergo Chili! So any cognac? I really like Martell Cordon Blue. But also like Asbac Uralt but hard to find in K C. If can find comes in 750 ml. only. I call it SMOOOOTH! BTW, have you seen the new TV show Fairly Legal? She is cute and in San Francisco. Love to see some of the places I have seen there! Why I like some of the CSI shows-NY,LV, see some city shots. Fairly Legal ain't no Dirty Harry San Francisco shots, LOL! Be sure to let me know about GF and Oregano as I have spread the word about Tony's! Thank you for turning me on to it!!!!!!! |
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Post by dekeguy on Feb 25, 2011 16:10:02 GMT -5
Wrote you a long reply and then my machine ate it. Damn!
Cordon Bleu - love it. Great smooth taste and terrific aroma.
I like Hine XO and Remy Martin XO but use them sparingly as they cost really high. Martel is a steal by comparison.
Fairly Legal - Cool. GF likes it and I get a kick out of it as we use ADR [alternative dispute resolution] a lot in our practice. And the girl is some serious eye candy.
Do you have a home page for your cigar store?
Later, Peter
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Post by Tom Earp on Feb 25, 2011 16:14:00 GMT -5
No, cannot aford it in this economic time!
You have my email/phone #! So any time my old friend!
Your net on the court!
What you worried or what?
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Post by Tom Earp on Mar 10, 2011 16:03:43 GMT -5
KC Strip and sweet potatoe! A dab of steak sauce. Desert-red cake with vanilla icing and home made ice cream to top it off. Dang, need to make more ice cream this weekend!!!! ;D |
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Post by Tom Earp on Mar 11, 2011 14:54:21 GMT -5
Meat Balls, Pasta, garlic bread, salad for side. Hey food is food and filling! What ever is good for the tummy! Oh, the palate for sensitivity that sounds good at the moment! |
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I love the taste in food with it!
