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From	Message
baddeeds 06-May-15, 10:07	I agree. And, I have had clam chowder, and I'm quite addicted to that.
saintinsanity 06-May-15, 10:22	Oh man, it's even better the next day
baddeeds 07-May-15, 18:03	I tell you, that my favorite was called the lobster. It included, New England Clam chowder, steamed muscles, steamed clams, shrimp, Corn on the Cob, and 1/3 pound lobster. It was, unbelievably good. Sadly, however the restaurant that served it (Legal Seafood) closed in my area.
bearz2 23-May-15, 01:54	Oh my ...I am on a diet...lack of drink...and believe me i can actually taste food.. And i am better at the chess games..LOL!!
classica 23-May-15, 12:43	The best food is food without preservatives, and the kind that appeals to you in the moment. Taste sense is an interplay between salt, sweet, bitter, sour, spicy hot, and actual various flavors. Texture is also very important. Texture effects taste sense. Lipids, such as butter, oil or fat enhance flavor because they provide a very good transport medium that adheres to the tastebuds. Healthy blood pressure has to do with the ratio of sodium to potassium. If you like salt, eat potassium-rich foods, like green leafy vegs or bananas or potatoes. Studies of Asians who eat high salt diets without high blood pressure have shown this to be true. (Source: Health Science Institute)
bearz2 18-Feb-16, 01:45	I want something GREAT...if not Brilliant... My taste buds want something out of the norm????
classica 18-Feb-16, 11:25	Bow tie pasta with sliced Italian sausage and brocholi Rabe in a light tomato broth. Angel hair pasta with light cream sauce with julienne smoked salmon and peas. BLT with the bacon slathered in BBQ sauce. Caesar salad with the addition of sprouts and artichoke bottoms. Rack of lamb crusted with pistachio nuts with chantrel mushroom jus, accompanied by pomme dauphinoise, wild ramps and lemon scented brocholi florettes. (Fresh cranberry and kumquat chutney optional.) Hungry yet?😆
bearz2 19-Feb-16, 00:00	Yes...when are you coming over to cook?
classica 22-Feb-16, 17:31	Just need a plane ticket and a couch to sleep on.😅
stalhandske 22-Feb-16, 22:14	Ice cellar salmon + mustard sauce ingredients 600 g salmon filet 0.8 l water 3/4 dl coarse sea salt 2 spoonfuls of sugar -heat 1/2 of the water and add the salt and sugar, mix -add the rest of the water and cool to refrig temp (+4C) -put the filet (bones removed) in a glass bowl, skin up -add the cold solution until the entire filet is covered -cover the bowl and keep in refrigerator for 24h Remove solution and dry filet with kitchen paper; Cut thin slices and serve Mustard sauce: ingredients 1 spoon strong sweet mustard 1 spoon sugar white pepper 1 garlic clove cut in fine pieces mustard seeds 1,5 dl olive oil Mix mustard, sugar and spices. Mix the oil little by little together with the rest, stirring effectively all the time
classica 23-Feb-16, 00:37	Nice recipe - sort of a quick gravlax.😊
stalhandske 23-Feb-16, 00:55	Actually, the result is very much better than classical gravlax! Much smoother and softer and no "disturbing" dill   (unless wanted). Of course, the freezer-cooled schnapps with it is essential
bearz2 03-Mar-16, 00:05	Do we have a recipe without fish?
stalhandske 03-Mar-16, 01:13	Really simple and delicious without fish Something I learned recently: Flank steak! At least here you get flank steak as a relatively flat piece of meat, weighing perhaps about 1 kg or so. I remove the most obvious fat (but not quite all because it gives taste!). Then sprinkle generous amounts of ground coarse sea salt, black pepper and either fresh garlic or garlic powder (I found the latter quite OK). Let the spices "sit" on the steak at room temperature for some time (a few hours). Heat a pan with a few sprinkles of canola oil to max temperature. I won't comment on whether canola oil is "healthier" than olive oil, but I can assure you that the former "sprays" far less when heated, which is helpful considering the cleaning afterwards. Put the steak on the pan - turn it around after a minute or so on each side - and then again. When you think "it has had enough", put the steak into a closed packet of silver foil paper, and keep it there for at least 30 minutes. Open the packet and cut the meat into thin slices 90 degrees across the muscle fibres. It ought to be nicely rose-coloured inside - and it is delicious! A nice fresh salad goes very well with this meat.
redfoxrising 30-May-16, 18:07	Entree choices from a 5 course meal MISO-GINGER GLAZED SALMON FILET Farro Piccolo, Corn-Bacon Succotash, Sisho Butter PETITE FILET MIGNON AND SHRIMP SCAMPI Duck Fat Fingerling Potatoes, Caramelized Onions, Bordelaise Sauce CHILI-COCOA CRUSTED PORK LOIN Duck Fat Fingerling Potatoes, Collard Greens, Cranberry Chimichurri ROASTED PHEASANT BREAST Cheddar Grit Cake, Chestnuts, Currant-Bourbon Sauce VEAL SCALOPPINI SALTIMBOCCA* Farro Piccolo, Broad Beans, Mushroom-Marsala Broth VEGETABLE STACK Grilled Vegetables, Crimson Lentils, Truffle Purée, Sun Dried Tomato Pesto
chaz- 30-May-16, 21:56	... any one of those would make a magnificent meal ... how about a different one each evening for dinner?
joveyboy1 07-Jun-16, 17:06	I only know how to make hash browns, scrambled eggs (or boiled), bacon, toast, and fried mushrooms. Makes a good breakfast
bearz2 09-Jun-16, 00:10	What..no re heated baked beans?
joveyboy1 13-Jun-16, 15:57	Um, well, let's just say that's not my favorite.
bearz2 10-Jul-16, 01:07	How about Yogurt?
saintinsanity 10-Jul-16, 13:48	I like reheated refried beans that have been previously fried
joveyboy1 11-Jul-16, 15:51	I like a bowl of ice cream, a big bowl, not small, of vanilla, with caramel topping. Makes a good dessert
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