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01/27/2008 03:27:20 AM · #26 |
super old cheese, so old, that there are white crystals in it..
YUM! |
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01/27/2008 04:25:05 AM · #27 |
| Sigh, a regular toasted grinder, not just from anywhere, they have to be made in the small mom and pop places in small coastal towns like Old Lyme, Mystic, Seabrook. It’s been almost 2 decades and I still remember the flavor. I have looked for it, tried to make them myself, something is always off, maybe the bread, the seasoning, hell it could be the salty air. Only a few more yearsâ€Â¦..Sigh |
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01/27/2008 10:13:51 AM · #28 |
Toasted white bread, with tons of butter, with strawberry jam, banannas and cheese. Ohh yesssssssss pure yummy
Message edited by author 2008-01-27 10:14:06. |
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01/27/2008 11:47:11 AM · #29 |
Originally posted by biteme:
super old cheese, so old, that there are white crystals in it..
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*blush*
Message edited by author 2008-01-27 11:47:24. |
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01/27/2008 11:51:35 AM · #30 |
artichokes cooked roman style with tomatoes. I love them.
Soup, any kind of soup, its the way to warm the soul. In fact, if I had to choose one type of food to live on for the rest of my life it would have to be soup. |
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01/27/2008 12:48:02 PM · #31 |
Originally posted by BAMartin:
artichokes cooked roman style with tomatoes. I love them.
Soup, any kind of soup, its the way to warm the soul. In fact, if I had to choose one type of food to live on for the rest of my life it would have to be soup. |
Another Italian way to cook artichokes: trim as usual (old leaves and tips). Sliver up a bunch of garlic cloves, insert slivers between leaves. Stand artichokes upright in heavy bot with half an inch if water around them, drizzle with EVOO, sprinkle with kosher salt, and simmer until done.
R.
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01/27/2008 12:49:38 PM · #32 |
Originally posted by Bear_Music:
Another Italian way to cook artichokes: trim as usual (old leaves and tips). Sliver up a bunch of garlic cloves, insert slivers between leaves. Stand artichokes upright in heavy bot with half an inch if water around them, drizzle with EVOO, sprinkle with kosher salt, and simmer until done.
R. |
That sounds really good too. Once they come into season again I will try that. Thanks :-) |
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01/27/2008 12:50:01 PM · #33 |
If it doesn't have cheese on it...it isn't food.
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01/27/2008 01:34:25 PM · #34 |
Ice cold, snow fed spring water when you are hot and thirsty from hiking and fishing all day. Sigh... at least back when I was a kid and we were all over the Washington mountains and you didn't have to worry about drinking water out of it's natural environment.
A close second comes Dew Berry Cobbler.
Mike
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01/27/2008 01:48:08 PM · #35 |
| fish & chips, and a nice cold beer :) |
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01/27/2008 07:19:09 PM · #36 |
How could I forget one of my longtime faves??
Dill pickle and Miracle Whip sandwiches.... YEAAAAHHHHHHHHHH! |
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01/27/2008 07:49:25 PM · #37 |
Oh wow, where do I begin?!...jeez guess I better just start rattling them off...in no particular order of preference or how much I eat them...
I LOVE really good sushi, esp w lots of wasabi - now that'll clear your sinuses!...
Raw chocolate chip cookie dough...
Really good goat's milk cheese...
Nice ripe Stilton served on Water biscuits with Paarl sherry...
Rocky Road ice cream (chocolate with slivered toasted almonds and miniature marshmallows mixed in)...
Marmite on fresh hot crunchy toast...ohh yumm...and because I love Marmite toast so much of course I just adore...
TWIGLETS!! Oh heaven is being up to eyeballs in Twiglets! And if I can't get Twiglets...
Pretzel sticks dipped in, say, Mrs McGarrigle's Wasabi-Lime Mustard...
Yorkshire pud with my mum's roast beef gravy...
My mum's recipe brownies, esp nice when spiked with Bailey's...
Really excellent rare-beef pho...
Neil's beef jerky, it's not reconstituted cylinders of mushed-up meat like many N.American brands...
Chef Boy-ar-dee's Beefaroni...
Alphagetti...
KFC...
Harvey's Angus hamburger with only pickles on it...
Fresh tasty tangerines...
Just perfectly ripe avocadoes...
Artichokes, both the globe and Jerusalem variety...the latter can really make you fart up a storm though...
Creme brulee!
Dulce du leche!
Double-salt black licorice!
And as a sideline I once had a really unusual dessert served up by friends...vanilla ice cream with Scotch poured over it. Anyone had anything similar?
Message edited by author 2008-01-27 19:51:24. |
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01/27/2008 09:36:18 PM · #38 |
| My dad has perfected the art of homemade ice cream. Along with my mother's hot fudge sauce -- it's to die for. Mandatory at any family get together! |
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01/27/2008 09:41:08 PM · #39 |
| Deb, I am coming to your house for ice cream and fudge sauce! |
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01/27/2008 09:41:51 PM · #40 |
Originally posted by snaffles:
And as a sideline I once had a really unusual dessert served up by friends...vanilla ice cream with Scotch poured over it. Anyone had anything similar? |
Blum's, a long defunct chain of very elegant candy shops/soda fountains in the San Franciso area, used to have a creme de menthe parfait. They layered real creme de menthe with ice cream. You had to be over 21 to order it. |
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01/28/2008 01:22:26 AM · #41 |
Send the recipe! Let's a batch of that ice cream.
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