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Old 03-28-2009, 11:23 PM   #31
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Join Date: Sep 2006
Location: Massachusetts
Posts: 768
NY Strip marinated in canola oil, lemon juice, garlic, oregano, salt and pepper - grilled over charcoal. Good-ole' sliced potatoes tossed with oil & salt - wrapped in foil and grilled. Romaine & sliced pickling cukes tossed in a homemade parmesan peppercorn dressing.

BBC Steel Rail Pale Ale.

I'm onto a magnum of Yellowtail Pinot Grigio. I've been a fan of it the past couple years, and now people are starting to realize this diamond in the rough. I'm actually having trouble finding 750ml bottles - had to get the magnum. I use it for my standard white cooking wine and table wine.
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Old 03-29-2009, 08:25 AM   #32
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Location: Northern New Mexico
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okay, we were provided a menu at last nights 8th Annual North West Vinton County Port Tasting Association Meeting

Appetizers;

Crab Rangoon and Shrimp Purses

Smoked Salmon, tomato, onion, capers, on Boston leaf lettuce

Parmesan Fillo Traingles

Proscuitto wrapped Honeydew Melon with Horseradish



Salad Greens with Oil Vinaigrette


Main Course:

Grilled Tenderloin of Beef with Mushroom Gravy

Stuffed Crabmeat Shells with Bechamel Sauce

Two Choices of Grilled Pork

BBQ and

Dry Rub Seasoning


Roast Potatoes and Onions

Stir Fry Vegetables


Desserts:

Ice Cream Cake

Chocolate Dipped Straawberries

Chocolate and Nut Crunch


Port

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