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Old 04-16-2003, 06:36 PM   #11
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ROASTED asparagus - you know, it gives it that nutty flavor - but YOU carnivore, I'll just serve walnuts to you! LOL :P
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Old 04-16-2003, 06:52 PM   #12
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I'm not sure I'm qualified to be a bartender. Perhaps I can bring the cheese? Kitchenelf, you bring the pasta salad, ok?
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Old 04-16-2003, 08:11 PM   #13
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Oh, my foodness! Burnt bones with a scrap of overdone meat slathered in a sauce heavily spiced to mask the fact that the meat has little flavor. Then add some odd, unheard of rotten milk labelled cheese, and top it off with cold, slimy pasta in what is touted as "salad".....and all that in that flat, featureless locale?

I'll stay home.

Which will, of course, delight everyone attending.

And, while you are devouring that swill, I shall partake of filet (mignon, not salmon!), with, perhaps, steamed asparagus with a traditinal Hollandaise sauce, Then too, a serving of mashed yam would fit in nicely, along with a crisp green sald and topped off with a fruit compote. A small goblet o of Cabernet Sauvignon with the entree, follwed by chilled Chardonnay with the compote, then finished with cafe amaretto.

Heh, heh! Enjoy those bones, gang.

By the way, I just enjoyed a shot of truly fine tequila (with lime and salt, of course) just before checking in here. Delicious!
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Old 04-16-2003, 10:30 PM   #14
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ROFLMAO - oldcoot - you're description leaves me the feeling that maybe I shouldn't run and pack my bags!!!! BUT, for just carnivore's signature line alone I will have to attend!!

There is nothing like GOOD tequilla!!!

Coco - are you going to provide us with a bar menu when we get there??
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Old 04-16-2003, 10:43 PM   #15
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hi oldcoot,
Obviously you've never had MY ribs. I make my own barbecue sauce for them (which is half bourbon) and hickory smoke them over very low heat for 2 or 3 hours. They are very tender--as long as you have your Fixodent on, you should be OK.

To take a break from the "old-people" jokes--i'm curious--you mentioned Hollandaise sauce. I have a few recipes for this, but have never tried them before. I have always heard that it's a very hard sauce to make correctly. What do you think?

oh, and don't knock Kansas.......we have a hill....
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Old 04-16-2003, 11:10 PM   #16
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Bourbon,? Did someone mention bourbon??? Now THAT gets my attention!!

Sadly, the finest bourbon is no longer available - I.W. Harper bottled in bond - my sole "beverage -of-choice" for over a quarter century. Damned japanese bought the distillery!! Japanese are fine folk, but they know from nothing about bourbon!!! I still have a little left, but am absolutely miserly about its use.

Anyway, the inclusion of quantities of bourbon in your sauce is, no doubt, the reason the ribs seem palatable - inebriated diners are hardly gourmets!


As to Hollendaise, BW makes it. But I did try it a while back, and found it surprisingly easy (Used a small whisk). If I can do it, believe me, anyone can! However, keep in mind that, should disaster occur, a blender will likely fix it! If you don't yet have one of those hand-hld "boat-motor" types of blender, I recommend one. Terrific for pureeing right in the pot - or for re-emulsifying a broken emulsion, or smoothing a lumpy sauce or gravy. (Not that anyone here would ever experience such things, but.....)

HOLD ON JUST A DANG MINUTE, HERE! What's a true carnivore need with Hollendaise sauce?!!!!
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Old 04-16-2003, 11:24 PM   #17
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Now I'm worried. Carnivore, you're not putting hollandaise on vegetables are you? In secrecy?

Couldn't be; must be for eggs benedict.

As for the bar menu, my preferences are ice cold vodka martinis, red wine or white wine, or honey-brown ale. You'll all have to drink what I drink! :)
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Old 04-16-2003, 11:38 PM   #18
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Coco:
you hit the nail right on the head: I usually only partake of Hollandaise sauce in eggs benedict. However, I remember making a recipe where it was used over meat, but can't for the life of me remember which one! Hopefully this eases your mind--no veggies for carnivore!!
Oh, and TRUST me--as long as it's got alcohol in it, i'll drink it. :D

oldcoot:
fact 1: Inebriated guests are the only kind that will partake in my food offerings (not to mention the only kind that amuse me).
fact 2: I've never heard of I.W. Harper (i'm sure that doesn't surprise you), but my favorite bourbons are Knob Creek & Makers Mark. Jack Daniels come in a close 2nd.
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Old 04-17-2003, 08:21 AM   #19
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Carnivore - a lot of times filet mignon is served with a bernaise sauce - or the "oscar" dishes like veal oscar, etc. Bernaise is exactly the same as hollandaise except for the addition of chopped tarragon.
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Old 04-17-2003, 12:14 PM   #20
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Yes, but that tarragon makes a tremendous difference! Mmmmm!

Speaking of Tarragon, Tarragon Chicken is among my favorites.

Aaron, lad, Jack Daniels is not, as you imply, Bourbon. It is a Tennessee Whickey, while true Bourbon's come from Kentucky. Your choices reflect an unexpected knowledge of quality, however. There is a scarcely touched bottle of Jack Daniels hat has been relegated to the back of my "bar" for some years. Not nearly of the quality of Harper - or of Makers Mark, for that matter.

I judge a whiskey by its sippin' qualities: if it is smooth and enjoyably flavorful when drunk neat, slowly - a sip at a time: that's good whiskey.
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