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Old 09-03-2011, 02:08 AM   #71
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Originally Posted by buckytom View Post
bolas, i like the crab recipe, but did you really mean cups of olive oil?

no wonder your demeanor is so slick...
I thought that too but it was explained to me that most sauces for pasta need stock so the evoo is the stock.
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Old 09-03-2011, 02:15 AM   #72
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Yes, he talked to me about the trappist beer too...
This friend of mine is a beer maniac, he produces his own stuff, that I never tasted. It's time to give it a try!
In Brugge there is a brewery that produce a huge range of beer, you pay to be shown around then there is a drink as much as you can tasting.
Its was the first and last time I drank cherry beer.
The trappist monastry that makes the beer does not use yeast they rely on air born yeast to ferment like sourdough bread.
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Old 09-03-2011, 02:33 AM   #73
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There is a restaurant in town here that cooks mussels in wine, tomatoes, garlic and butter. They are so good. They serve them with bread to sop up the yummy sauce.
When you said "They serve them with bread to sop up the yummy sauce", I could actually taste the flavor. It's one of my favorite tastes in the world.

Wine-Tomatoes-Garlic-Butter...what could possibly be wrong with that? Put some over-cooked moose butt in it and I might still eat it.

As long as there was enough garlic...
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Old 09-03-2011, 08:58 AM   #74
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Originally Posted by Timothy

When you said "They serve them with bread to sop up the yummy sauce", I could actually taste the flavor. It's one of my favorite tastes in the world.

Wine-Tomatoes-Garlic-Butter...what could possibly be wrong with that? Put some over-cooked moose butt in it and I might still eat it.

As long as there was enough garlic...
LOL! I've never had moose but if over cooked moose butt is anything like overcooked venison rump roast I say why ware such a tastey sauce. I'll just eat with the bread.
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Old 09-03-2011, 10:50 AM   #75
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LOL! I've never had moose but if over cooked moose butt is anything like overcooked venison rump roast I say why ware such a tasty sauce. I'll just eat with the bread.
When dipping garlic and butter drenched, crusty bread in a Wine-Tomatoes-Garlic-Butter sauce mixed with mussel nectar, I have been know to grunt and snort just a bit... OMG, what a wonderful combination of flavors!
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Old 09-03-2011, 03:23 PM   #76
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Also a huge fan of sushi, don't get the opportunity to eat this often as there is no decent sushi restaurant in my area. It's a real shame
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Old 09-03-2011, 03:33 PM   #77
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one of the greatest foodie memories i have from my childhood is taking the heel from a freshly baked loaf of italian bread, jamming small chunks of cold butter in it, then dipping the heel in hot sunday gravy from the pot so as to cause the butter to melt.
a sprinkle of grated parm, and heaven ensued.
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Old 09-03-2011, 04:00 PM   #78
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Also a huge fan of sushi, don't get the opportunity to eat this often as there is no decent sushi restaurant in my area. It's a real shame
$350 for a counter-top sushi freezer like mine and you can have high-end restaurant quality sushi at 65 cents per/piece, for as long as you like.

PM me if you're interested and I'll give you the "How To". Or, if several people PM me, I'll make a thread of it.
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Old 09-04-2011, 02:19 AM   #79
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Originally Posted by Timothy View Post
$350 for a counter-top sushi freezer like mine and you can have high-end restaurant quality sushi at 65 cents per/piece, for as long as you like.

PM me if you're interested and I'll give you the "How To". Or, if several people PM me, I'll make a thread of it.
Hi Timothy, my real name is SeveralPeoplePMme and I want those how-tos!

Let's start that how-to-sushi thread
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Old 09-04-2011, 02:27 AM   #80
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Timothy I concur with Luca get that thread started.
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