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Slartibartfast 
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
 Posted: November 04 2007 at 13:58 |
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I'm about to go squeeze a bunch of limes to make frozen drink batches: cosmopolitans, mai tais, and green iguana margaritas.
My wife is making some home made jerk sauce with home grown habaneros and is going to make some jerk beef for dinner. |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Padraic
Special Collaborator 
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: November 04 2007 at 21:47 |
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Fixed that for you.  |
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: November 05 2007 at 02:18 |
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You missed the important bit  Using cheese and steak this way is a waste of both ... thanks for the back-up Rafaella One exception - a sliver of Bleu d'Auvergne (Roquefort or Gorgonzola works as well) put on top of a perfectly cooked steak, added about 30 seconds before taking it out of the pan is delicious... Just make sure it really is just a sliver. Edited by Angelo - November 05 2007 at 02:20 |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: November 05 2007 at 02:25 |
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I do agree about avoiding an excessive use of cheese with steak. I do love both foods, but I prefer to enjoy them separately. On the other hand, I find cheese lends itself very well to a pairing with chicken and turkey meat.
Though I'm doing very little cooking these days, I'm getting ready for the Xmas holidays.. I already have a number of great recipes lined up, and I can't wait to display my skills in the kitchen once again! I think that for Xmas Day we'll respect the American tradition of having baked, glazed ham with various trimmings, but this time we're going to celebrate Xmas Eve as well in the Italian way - with a seafood-based meal. I'll keep you all posted! |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65268 |
Posted: November 05 2007 at 02:28 |
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love a good Philly Cheese... we've got a great authentic place I go to, beef chopped just right, white American cheese (not cheddar or provolone), onions and sweet&hot peppers on a nice soft roll .. I could eat three of those
 Edited by Atavachron - November 05 2007 at 02:29 |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: November 05 2007 at 02:32 |
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Well, when we finally get to SF, hopefully you'll take us there... Micky absolutely loves Philly Cheesesteak, and I did like it when I tried it. However, I would never put mayonnaise on it as he does
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65268 |
Posted: November 05 2007 at 02:36 |
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Mayo?
 ... that must be a Northwest thing.. no, no, maybe some ketchup but it's best just as is, some curly fries on the side |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: November 05 2007 at 02:45 |
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Curly fries?!?
Mayo, ketchup, whatever... I don't understand that urge you Americans have to always 'gild the lily' and pile up the flavours and tastes until you can't really taste anything at all. I've tried to wean my other half from that, but when he's in the US he always lapses . |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65268 |
Posted: November 05 2007 at 02:51 |
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yes well it's probably our addiction to fats and sugars... but I wouldn't touch a burger without ketchup (and a little mayo too
)Edited by Atavachron - November 05 2007 at 02:52 |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 05 2007 at 03:13 |
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I agree, fewer flavours = more pleasure - I like to be able to taste the main ingredient, not just the garnish - balance is the keyword. American cheese on a steakwich or burger is okay because it mild and does not dominate, though I can see the benfit of a thin sliver of blue cheese on a steak once in a while. I do object to copious quantities of lettuce in my hot sandwiches - why would I want to add something that will make the sandwich cold and soggy?
A Louisiana Po'boy is quite tasty, especially without all the optional extras.
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What?
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: November 05 2007 at 09:26 |
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No convincing you guys. It's just an American thing, it's junk food, it's not gourmet eating. Relax. Bah, I can't eat these things anyway, as my blood pressure is high and I have to start dieting and exercising. No more Italian hoagies!  Edited by NaturalScience - November 05 2007 at 09:30 |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: November 05 2007 at 09:51 |
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Pat, we Americans take a beating in every other thread. Had to happen sooner or later in a friggin' cooking thread. E |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: November 05 2007 at 11:34 |
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Eric, I hate Americans so much that I am going to marry one
... Seriously, Micky can attest to the fact that I've always eaten with pleasure whenever I have visited the US. However, I couldn't help noticing that 'ingredient overkill' that I have already mentioned. That has nothing to do with liking or disliking the country or its people, but just with being used to a different way of doing things in the kitchen. |
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E-Dub
Special Collaborator
Honorary Collaborator Joined: February 24 2006 Location: Elkhorn, WI Status: Offline Points: 7910 |
Posted: November 05 2007 at 11:54 |
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Well, I never used the word 'hate', nor do I believe you hate Americans. The point I was making is even a thread about cooking isn't immune to little jabs against our country...and I'm referring to members here AND abroad.
Additionally, maybe you didn't go to the right places. Just a thought. E |
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: November 05 2007 at 13:25 |
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fewer flavours = more pleasure really depends on the dish. The joy of curries is about many flavors, am I wrong?
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24429 |
Posted: November 05 2007 at 13:40 |
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Listen, if you think I was posting in order to bash your country, it means you don't know me at all. If I wanted to do so, I would choose other arguments, such as the habit the US has of separating married couples for months before issuing a visa (not to mention the amount of money needed for such an operation). Probably my attempts at humour were unsuccessful, I don't know... or probably I should just avoid posting altogether.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: November 05 2007 at 13:45 |
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Never really got that impression or tried to imply that you were bashing.
 And the US needs to take it's lumps where they are deserved anyway.
Keep on posting anyway, it's fun to have a little discourse even if it gets abrasive!
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: November 05 2007 at 13:52 |
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The heat is rising in this kitchen...
I think we all need to take a deep breath. |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: November 05 2007 at 13:55 |
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or stop eating curries |
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What?
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: November 05 2007 at 13:58 |
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That's not an option! |
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Angelo wrote: