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12-08-2004, 03:07 PM
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#61
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
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Originally Posted by buckytom
Quote:
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Originally Posted by norgeskog
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Originally Posted by kleenex
Any Appetizers besides caviar to go with this one in a life time meal????
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How about shrimp cocktails with the champagne, and stolich frozen in ice with the caviar, and crustini. |
mmmm, i like your style norgeskog. maybe a few malpeque and blue points... |
Thanks, buckytom, anything you want big guy.
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12-09-2004, 05:50 PM
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#62
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Executive Chef
Join Date: Nov 2004
Posts: 4,563
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shrimp cocktails as an appetizer is fine with me.
__________________
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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12-09-2004, 06:40 PM
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#63
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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How about the 2 lb. white truffle that was bought for $54,000 by a "consortium" that included Gwyneth Paltrow but went bad while sitting in the fridge! Again, I do not understand what makes a truffle special. If every nibble you took tasted like a different gourmet meal, it still wouldn't be worth that much to me! :?
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12-09-2004, 07:33 PM
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#64
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
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Originally Posted by DampCharcoal
How about the 2 lb. white truffle that was bought for $54,000 by a "consortium" that included Gwyneth Paltrow but went bad while sitting in the fridge! Again, I do not understand what makes a truffle special. If every nibble you took tasted like a different gourmet meal, it still wouldn't be worth that much to me! :?
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and just think, pigs (and sometimes dogs) dig them up with their noses from under the earth.
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12-09-2004, 07:35 PM
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#65
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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And we all know where pigs and dogs frequently stick their noses! 
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12-09-2004, 07:38 PM
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#66
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
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Originally Posted by DampCharcoal
And we all know where pigs and dogs frequently stick their noses! |
Perhaps that is why their noses are so sensitive to smell the truffles under the wet earth. Rather makes you wonder about who figured these things should be so expensive, eh DC.
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12-09-2004, 07:56 PM
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#67
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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Now I am really curious. Time to research the truffle! I'll be back with a full report! :D
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12-09-2004, 08:01 PM
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#68
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Join Date: Jun 2004
Posts: 1,018
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So we have champagne, pricey vodka, beluga caviar, shrimp coctail, the most expensive meat we could find, oven roast potato's, carmelised onions....
Lets go back to those really stiff and "snappy" green beans...wash, take the tips off, French slice them, and place in the steamer basket with some almond slices...and steam over water (briefly) that has had some almond oils added to it....and get them out of there while they still are a bit "crispy"...
Lifter
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12-09-2004, 08:03 PM
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#69
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
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Originally Posted by Lifter
So we have champagne, pricey vodka, beluga caviar, shrimp coctail, the most expensive meat we could find, oven roast potato's, carmelised onions....
Lets go back to those really stiff and "snappy" green beans...wash, take the tips off, French slice them, and place in the steamer basket with some almond slices...and steam over water (briefly) that has had some almond oils added to it....and get them out of there while they still are a bit "crispy"...
Lifter
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I am all for that Lifter, just don't bring that awful green bean casserole. I love green beans just the way you suggested.
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12-09-2004, 09:23 PM
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#70
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Master Chef
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
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Im in! I'll bring the salad! :D
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12-09-2004, 09:39 PM
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#71
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Join Date: Jun 2004
Posts: 1,018
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A few things missing here...
We have to agree upon a good red wine, so I'll go out front and suggest my beloved "Wolf Blass Yellow Label" from Australia as an accompaniment to this "wonderful" beef...
We've got onion, potato, and green beans, together with gravy and Yorkshire puddings, but we should be looking for a good "salad" as DS suggests...
My older sister's MIL had a fantastic one, based on "parboiled carrots", sliced thinly and "round", with small rings of "sweet onion", vinegar, sugar, fresh dill leaves...damnitall, she gave me the recipe and I can't find it! It this giving anyone else any "cues"? Or must I try and drum this up from the unanswered emails and countless phone calls to see if I can find it n any family archives?
Could we "go North American" and have either Bumbleberry Pie or, sigh, "Dutch Apple Pie" (ie somebody else make the crust, use peeled/cored Mutsu apples, a quartercup of currants, a half cup of dark raisins. a bunch of cinnamon...well you get the idea!)
A good "port" wine to conclude with, with, say, Wensleydale Cheese (sort of "Castor and Pollux" pairing, there!), or I could go out where I take Dougie riding and buy some seven year old Cheddar...(but would still take the Wensleydale, especially the variant with cranberries!)
Lifter
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12-10-2004, 06:12 PM
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#72
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
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Originally Posted by -DEADLY SUSHI-
Im in! I'll bring the salad! :D
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DS with lots of tomatoes....
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12-10-2004, 06:59 PM
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#73
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Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
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Quote:
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Originally Posted by kleenex
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Originally Posted by luvs_food
i'd try it. you should see the marbling on the meat. it's fantastic!
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Everyone who has posted on this thread would love to try out this meat, it the price that is causing people to not buy.
Roasted potato pieces with lots of spices on them would do norgeskog. Can't just have only meat.
It was 3 pounds for 138.98, not one pound. |
i would ask for it for a Holiday gift. in retrospect, it's not THAT expensive.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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12-11-2004, 11:58 AM
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#74
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Executive Chef
Join Date: Nov 2004
Posts: 4,563
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Quote:
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Originally Posted by luvs_food
Quote:
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Originally Posted by kleenex
Quote:
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Originally Posted by luvs_food
i'd try it. you should see the marbling on the meat. it's fantastic!
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Everyone who has posted on this thread would love to try out this meat, it the price that is causing people to not buy.
Roasted potato pieces with lots of spices on them would do norgeskog. Can't just have only meat.
It was 3 pounds for 138.98, not one pound. |
i would ask for it for a Holiday gift. in retrospect, it's not THAT expensive. |
Yeah it is not that bad, the shipping is not that bad as well, except on small orders.
__________________
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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