Language:
switch to room list switch to menu My folders
Go to page: First ... 15 16 17 18 [19] 20 21 22 23 ... Last
[#] Wed Dec 13 2006 02:26:08 EST from 2Dog @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Sounds good Harry,

and from what the "weather-doofs" in these parts report; you are in
for another round snowy blizzardly bliss/shoreline-landslide/rainy/(oh, insert
whatever you want here)/etc.

Best to be indoors in those conditions. But seriously, could you spare some snow
for us over here, in time for Christmas?

~2Dog

[#] Wed Dec 13 2006 02:38:40 EST from 2Dog @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Now, to get back to the topic of food...

I have been watching the various Food Network™ Christmas specials and
the one that I saw tonight was "Maine based". Pies, Whoopies, Lobster stew, but what
really threw me off at the end was the - Lobster Ice Cream. I don't know what to
say until I try it. To me, it might be very good, although it may well cause me to
fraaapppp all over the host's dinner table. Apparently it's very popular, I've just never
tried such a dish before. What's next, caramel chocolate calameri?



[#] Wed Dec 13 2006 13:35:58 EST from Avalondaughter @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Yuck.  What a way to ruin perfectly good ice cream!

[#] Wed Dec 13 2006 14:01:15 EST from girthta @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

You're assuming it was good in the first place.


[#] Thu Dec 14 2006 04:29:09 EST from harry @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]


2Dog - I have NO CONTROL over where the snow goes. Sorry. ;-)


[#] Thu Dec 14 2006 04:07:53 EST from harry @ Haven BBS

[Reply] [ReplyQuoted] [Headers] [Print]


What kind of food is a "Whoopies" ???


[#] Thu Dec 14 2006 06:24:24 EST from Grey Wolf @ PixelBBS

[Reply] [ReplyQuoted] [Headers] [Print]

Well, he said it was "Maine based" so it probably involved a lot of hemp, twigs, twine, granola, and pine bark, and perhaps a Birkenstock or two. ;)

re: Lobster ice cream. Well, also on the Food Network, in their own incarnation of Iron Chef, they have a running joke about visitors trying to make the featured ingredient into an ice cream of some sort and it always resulting in complete disaster. I'd say this example fits that bill.

[#] Thu Dec 14 2006 08:59:32 EST from girthta @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Turkey Ice Cream

Went over like a pregnant hippo. 



[#] Thu Dec 14 2006 16:28:51 EST from 2Dog @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

[#] Thu Dec 14 2006 21:38:15 EST from harry @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]


So those are what "whoopies" are ??


[#] Fri Dec 15 2006 14:10:38 EST from Avalondaughter @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I remember trout ice cream on Iron Chef.  It looked absolutely horrid. 

I had to go through that site to see what would make whoopie pies wicked.  I always think of whoopie pies as being a southern thing (although my campus bakery made them in college). 



[#] Sat Dec 16 2006 03:11:55 EST from Grey Wolf @ PixelBBS

[Reply] [ReplyQuoted] [Headers] [Print]

Well, I know whoopie cushions and cow pies, and while there is some overlap, none of it exactly whets the appetite. :)

[#] Tue Dec 19 2006 14:44:05 EST from girthta @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Dr Dan wants to know if it's foodsafe to use a butane torch from the hardware store or if there's something special that needs to be purchased?


[#] Tue Dec 19 2006 19:18:24 EST from Curly Surmudgeon @ Haven BBS

[Reply] [ReplyQuoted] [Headers] [Print]


I assume that you mean to crisp the top of a foodstuff, yes.

[#] Tue Dec 19 2006 19:34:02 EST from Grey Elf @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Butane torch is fine. It's what we use for creme brulee's.

Fire is fire baby. :>

[#] Wed Dec 20 2006 09:58:11 EST from girthta @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

That's what I told him, but he wanted a "professional" opinion.


[#] Sun Dec 24 2006 16:48:21 EST from curly surmudgeon @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]


I love wine which is one reason we settled in Northern California, we're surrounded by maybe 500 wineries. For decades I've volunteered at some of the more electic and experimental small producers. One aspect that I'm still ignorant of is "legs."

"Legs" are the glycerine runners that form on the sides of your glass after swirling. Usually this occurs on first pouring when the more exotic ethers are still evaporating. Wine snobs tout "legs" as if it has some significance but I've never been able to associate a specific taste with "legs."

Some of the best wines I've had have "legs" so maybe there is a correlation.
Or perhaps my palate is just dead for that flavor. Has anyone else detected a flavor with "legs?" I ask because I just opened my last bottle of 1987 David Bruce "Los Osos" Chardonney. (The Bear) It was a huge wine, 16.7% alcohol, strong chardonney fruit and lots of oak, it was amber, not a lite yellow, with huge malolactate(sp?) crystals on the bottom of the cork. It also had "legs."

[#] Mon Dec 25 2006 15:09:11 EST from Grey Elf @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Thought you lived in south america.

[#] Mon Dec 25 2006 17:49:32 EST from curly surmudgeon @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]


I do. If the converse where true does that change the question?

[#] Tue Dec 26 2006 10:14:52 EST from Grey Elf @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Nope. Just weird reading the present tense of location.

Go to page: First ... 15 16 17 18 [19] 20 21 22 23 ... Last