morphsci Posted March 29, 2012 Report Posted March 29, 2012 Both the quail and the deer look awesome. I am now officially hungry.
Torpedo Posted March 29, 2012 Report Posted March 29, 2012 And it's the wrong glass for a Sazerac, since I'm a Sazerac pedant. Excuse my ignorance, what's the right glass for a Sazerac cocktail?
blessingx Posted March 31, 2012 Report Posted March 31, 2012 Filet with glaze and bone marrow at Alexander's.
lostonetr Posted March 31, 2012 Report Posted March 31, 2012 (edited) had some oden last night, at basically my favorite (and only place I've found) that serves it more Japanese in style than Taiwanese. Always nice to have variety. Was in luck that they also stored their cups in a fridge for the asahi, guess it counts as on tap? Dispensed from some counter-top machine. Edited March 31, 2012 by lostonetr
morphsci Posted March 31, 2012 Report Posted March 31, 2012 Jut finished some jalapeño bratwursts and pork burgers on the grill. Both made with free-range pork.
raffy Posted April 1, 2012 Report Posted April 1, 2012 (edited) Take n Bake Pizza. Sun dried tomatoes on one side and mushrooms on the other. Edited April 1, 2012 by raffy
Voltron Posted April 1, 2012 Report Posted April 1, 2012 Excuse my ignorance, what's the right glass for a Sazerac cocktail? The old fashioned / tumbler is the traditional glassware used. Specifically, you build the drink in one old fashioned glass and then strain into a second old fashioned glass washed with absinthe. Yum. I want one now.
morphsci Posted April 1, 2012 Report Posted April 1, 2012 Sorry Antonio, I missed your post. Al is of course is correct. I like this video as it is a very traditional Sazerac.
grawk Posted April 1, 2012 Report Posted April 1, 2012 lindt chile chocolate (seemed to match the beer)
Torpedo Posted April 1, 2012 Report Posted April 1, 2012 Sorry Antonio, I missed your post. Al is of course is correct. I like this video as it is a very traditional Sazerac. Thank you! It's a funny one the Herbsaint naming
VPI Posted April 1, 2012 Report Posted April 1, 2012 (edited) Chili Moco on the North Shore. Edited April 1, 2012 by VPI
morphsci Posted April 2, 2012 Report Posted April 2, 2012 Jut finished some jalapeño bratwursts and pork burgers on the grill. Both made with free-range pork. So good we finished them off tonight, plus we could eat outside since it was in the 80s today.
morphsci Posted April 2, 2012 Report Posted April 2, 2012 Thank you! It's a funny one the Herbsaint naming Glad you enjoyed it. I must call it up at least once a month since we do not have any good bartenders this far south of Chicago.
Jon L Posted April 5, 2012 Report Posted April 5, 2012 (edited) Pork Belly. Oohhh, so good. BTW. ISO 6400! on 5DIII Pork Proper by drjlo1, on Flickr Edited April 5, 2012 by Jon L
cetoole Posted April 6, 2012 Report Posted April 6, 2012 (edited) Yesterday: Sous vide @135F and garlic broccolini, blanched then grilled. Edited April 6, 2012 by cetoole
shellylh Posted April 9, 2012 Report Posted April 9, 2012 This is going on the grill in about 30 minutes.
morphsci Posted April 9, 2012 Report Posted April 9, 2012 (edited) ^^ Nice! Yesterday we went to a crawfish boil. They flew in 120 lbs of mud bugs, and made some nice gumbo, a little fried alligator and some beignets along with lots of beer. Today we had friends over and grilled burgers and brats on the grill with some more beer and other alcoholic libations. Edited April 9, 2012 by morphsci
grawk Posted April 9, 2012 Report Posted April 9, 2012 made a leg of lamb and an alton brown city ham. Both were tasty.
raffy Posted April 9, 2012 Report Posted April 9, 2012 ^^ Nice! Yesterday we went to a crawfish boil. They flew in 120 lbs of mud bugs, and made some nice gumbo, a little fried alligator and some beignets along with lots of beer. Today we had friends over and grilled burgers and brats on the grill with some more beer and other alcoholic libations. Sounds like a lot of fun Jim!
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