Saturday, May 6, 2023, what's on your plate?
- Thread starter medtran49
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Aunt Bea
Master Chef
A cup of mushroom soup and a ham and cheese sandwich on whole wheat.
cjmmytunes
Head Chef
A chicken salad sandwich, some wheat thins, and peaches for dessert.
Andy M.
Certified Pretend Chef
Skillet pork chops smothered in onion gravy with mashed potatoes on the side and COTC.
Cooking Goddess
Chef Extraordinaire
His and hers pizzas. Himself's had pepperoni, ham, and red onion. I had Hawaiian pizza.
Sir_Loin_of_Beef
Chef Extraordinaire
Cheeseburger! Cheeseburger! Cheeseburger! No fries, chips. No Coke, Pepsi.
I went to the celebration of the Montreal Danish Club's 100th anniversary. It was held at the Fairmount Queen Elizabeth Hotel in downtown Montreal. This describes the event:
We skipped the raw oysters (snot texture that we don't care for), but enjoyed the bubbly.
The salmon tataki was really good.
We both chose the Angus beef. The food faerie must have been active because, all of the steaks were supposedly cooked the same, no choice of doneness. But, mine was a beautiful medium rare and DH got medium, with no red. He thinks he wants well done. What he wants is no red. I don't really know what the terms describing the dessert mean, but it was delicious.
OR BLACK ANGUS BEEF FILET MIGNON 10 oz.seared with mushrooms, Migneron cheese, Yukon gold potato mille-feuille, Bordelaise sauce
I had a wonderful time and so did DH. I was enjoying it too much to remember to take photos of the food or anything.
We skipped the raw oysters (snot texture that we don't care for), but enjoyed the bubbly.
The salmon tataki was really good.
We both chose the Angus beef. The food faerie must have been active because, all of the steaks were supposedly cooked the same, no choice of doneness. But, mine was a beautiful medium rare and DH got medium, with no red. He thinks he wants well done. What he wants is no red. I don't really know what the terms describing the dessert mean, but it was delicious.
Wow taxy! what an evening that was for you! (a little jealous here)
Supper was some Chicken Thighs and 'rescued' from the freezer the Mushroom Casserole. Ate the casserole when it came out,
couldn't wait.
then the chicken thighs later - went down very well.
LOL - just an aside... last time I was at the Queen Elizabeth downtown, I got a tattoo! (I will not say how long ago that was!) LOL the funniest thing was to watch all these these darling blue/white haired sweeties and wearing mink stoles, staring "aghast" at all the leather clad, oiled tattooed bikers walking thru the lobby. LOL good times!
Supper was some Chicken Thighs and 'rescued' from the freezer the Mushroom Casserole. Ate the casserole when it came out,
couldn't wait. then the chicken thighs later - went down very well.
LOL - just an aside... last time I was at the Queen Elizabeth downtown, I got a tattoo! (I will not say how long ago that was!) LOL the funniest thing was to watch all these these darling blue/white haired sweeties and wearing mink stoles, staring "aghast" at all the leather clad, oiled tattooed bikers walking thru the lobby. LOL good times!
Aunt Bea
Master Chef
I remember going to the Fairmont Queen Elizabeth during Expo. with my grandmother when I was a teenager!
We didn’t stay there and I don’t think that we even ate there but we did peek into The Beaver Club.
I was fascinated by the train station and the underground shopping.
They must have hated ‘the great unwashed‘ gawkers that paraded through the grand hotel.
We didn’t stay there and I don’t think that we even ate there but we did peek into The Beaver Club.
I was fascinated by the train station and the underground shopping.
They must have hated ‘the great unwashed‘ gawkers that paraded through the grand hotel.
Jade Emperor
Sous Chef
Traditional Carbonara
