Home cooking and baking. Fresh and hygienic. Belgian Quads.
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I love to eat Chicken. I enjoy cooking as well, and helping my wife prepare meals makes me feel great. Food is my passion; I enjoy cooking and eating it. I used my exotic knife from damascus steel shop to cut all the ingredients when my wife was preparing supper in order to assist her. White Sause Chicken, which we prepared yesterday, was quite delicious. |
Wild caught salmon grilled (wood fire) using Himalayan Salt Block. Lightly coated with extra verging olive oil, seasoned lightly with Italian seasoning. Grilled Romaine lettuce, grilled brussels sprouts and wild rice (not uncle bens). A nice Guinness Stout and I am good. I also smoke a lot of meats and my kids love my choppy pork. I could eat fish every day. |
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I most enjoy a broad range of cuisines from locations all around the Mediterranean. I also enjoy New Mexican food and pork barbeque. But if I had to chose one dish (glad I don't have to), I would probably chose my homemade pizza. In the summer and fall, I cook out of my garden. My wife's tastes in food, music, and most other things are very similar to my own. When I was able to consume alcohol, I loved wines from California, France, and Italy. Every morning I make myself one or two double espresso ristrettos, usually with Lavazza Qualita' Oro. |
I certainly love Hibachi but for now I'm hungry and I'm going to get some Pizza Hut Meatball Supreme Sub(luv that stuff!) for my lunch. It's good that there is no Hibachi next to the place I work. That would shrink my income big time. When I'll get home my luvely lady will cook butter-milk soup with green leaves, parsley, dill and fresh egg-drop -- luv that stuff too hhhhup! |
1st: Warm, freshly made goose liver (not the terrine de foie gras: the actual liver). 2nd Confit of duck, as per Bill above (so much the better if Mr Cagna cooks it!). 3rd Aged roquefort, probably Papillon (difficult to find artisanal stuff these days). As an alternative to Detlof's steak (that would last me a week) I'd also accept leg of lamb -- rose. Cheers! |
Tireguy If it is the one that is on Broadway between 79 and 80th, or there abouts, yes. Please let me know if that is the same owner as the Albany resturant. Since I live in the Albany area I will check out the other Carmine's. Also, if you live in the Albany area e-mail me to connect and discuss further. |
Fresh striped bass grilled on the beach served with tomato basil butter. New England Butter and Sugar Corn. Nantucket Bay Scallops anyway you want 'em. Champagne and shrimp cocktail with my homemade sauce. Oysters on the half shell with a good Sauvignon Blanc. Tiramisu for dessert. Wow; guess I like seafood. And Kelly, what's with the sweetbreads? I thought you Western boys liked 2 inch thick sirloins, smothered in onions; about 32 oz. serving. |
Ramstl your not refering to Carmine's, which is owned by Carmine Sprio are you? If so there is one in Albany which is a stellar joint, I frequent it often. Carmine has his own cooking show "Carmine's Table(or corner or something similar to that!)" great food. No fans of Cipriani or Le Cirque, I don't get down to NYC often but great food is paramont to every voyage! |
For great Italian food in South Jersey, Giamirello's on Haddon Avenue next to the town of Haddonfield is Northern and Southern Italian food par excellence! Not cheap, but then neither was the new Turntable, Tonearm, Cartridge and Phono preamp I purchased last month. Their Martini bar is absolutely first rate as well. And Natalie, if you're ever in these parts, order the grilled Polenta. Words can't describe what the taste buds know! Now, if only I could manage to stay awake when I return home from there to listen to music- what an evening that might be. My favorite munchies to music is Eel or Pepper encrusted Salmon sushi with a chilled Pinot Grigio. It's almost too much of a good thing. Cent'Anni! |
Lately I've been eating a lot of broiled fish like Perch & Trout at a place I stop at every other Sat. in the Shenandoah Valley. Never could eat it fried. The self rising pizzas are OK if you garnish them & my fav. takeout is from a little Vietnamese place about 1/2 mile from my house. For a full blown dinner Ruth Chris Steak house can't be beat for a chain, although most of my steaks are in the back yard with my little Smokey Joe sitting on my 300 lb. cement grill stand that could double as a TT stand. |
How about any sandwich made at Mangia on wall st. NYC? or a shopping spree at the cheese dept. in Dean and Deluca on Broadway in soho? But ya ain't really lived till you've had fresh lobster on the wharf in south harbor, arcadia Island, Maine. Usually when I eat while listening to my systems it's either my wife's gourmet all-natural oatmeal cookies or port wine cheese spread on english crackers. |
Seafood chowder and fish chowder at the wentworth valley motel restaurant. The cook is an artist and her cheesecake is in her own words, "almost as good as what I've had in New York City....." The skiers and locals love it.Of course I love our local lobster and scallops and mussels. The mussels are great done in Jost Muscat,,,,and the muscat goes well with most of the seafood here.....here in the heart of the atlantic provinces we're blessed with many good restaurants....good eating and good listening, everyone. |
Seafood. Our company does quite a bit of work downrange, Ascension Island. When the guys come back they aren't allowed off the plane unless they have their quota of fresh fish :). Fresh wahoo (the best), grouper, tuna, swordfish and of course lobster. The locals (St. Heleneans from St. Helens Island) love Moray eel of which there are plenty and is tastier than it looks. Also love French & Italian. For Country French when in Orlando Florida don't miss Le Coq Au Vin Restaurant on South Orange Ave. Many excellent restaurants in this town but this one stands out for value and great food. |
Ha, what an excellent thread! I'm a carnivore and for me it is filet of beef, rare or underdone, as the Brits say, pepper coated, never under 600 grams. Greatly improves hearing acuity and so far to my experience best served at the "Butcher's Shop" in Santon, Johannesburg, South Africa. Any other good addresses around? Please help. |