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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Ala Carl Kotte
That’s French for “jelly”
As Steve Martin said
Those French....they have a different word for everything
Well that sounds classy, doesn’t it? It might mean jelly, but it doesn’t sound the same way
Gelée vin rouge ala Carl Kotte?
Hickory smoked brisket.
That looks splendid! What do you drink?
Weihenstephaner Bayrisch Dunkel. (It's a dark lager, quite malty.)
Slow roasted and pulled beef shortrib.
My cardiologist wants me to quit this forum. Wow.
Fried rice with beef short rib.
Crispy skin salmon with veg and basil vinaigrette.
My son asked if he can have pork belly for lunch today, my reply "You Tsour-kan!"
All hail Xenif, king of the bento..
Later that night .... "Come de-vein my Ankimo (Monkfish) liver please"
Yeah he may get killer bentos but he also has to work for them. He will be ready for the big show soon enough
Thüringer Bratwurst. Again
I just love that stuff. But the only time I get to eat it is when I'm in the US. I've never seen it in Australia.
Anyone know where to get hold of Monkfish liver Down Under? (I don't mind doing mail order from interstate, if need be.)
Fried fish, olives, lemon, parsley.
Fettucelle carbonara, topped with parmesan and cured duck egg yolk, with a rocket and cherry tomato side salad.
@Michi That looks very very yummy! Enjoy!
Thanks! None left, already
Haha, can imagine why if it tasted the way it looked.
Lasagna? Potato bake?
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