Reply With QuoteI put some in the salad too.
i drink it up!
A pro move.Originally Posted by Josh
I put some in the salad too.
The dinner turned out epicly delicious, but Jesus was it a lot of work. I am seriously exhausted. I feel like it's getting to the point where I'm doing it for the reaction and the sport rather than simply the taste (or poon... there wasn't even any single poon here tonight! lol).
The mussels were the best part. Oh man were they good.
Unico Power!
i drink it up!
We've both failed here. Lets agree to bury the moment and move on with our lives.
Tonight I'm doing something with spinach and zucchini. Maybe some mushrooms too, but I want the zucchini to be the main thing.
I called up a friend of mine after work, and when he came by, he brought with him a bag of stone crab claws that his parents gave him. I brought a big pot of water with old bay and a few lemon wedges and peppercorns to a boil, made a quick batch of roasted redskin potatoes, clarified some butter, sliced up the half baguette from yesterday, and we had a feast. I paired it with a beer... Leffe Belgian blonde ale, which complimented the meal nicely. Not bad, considering my only expenditure was a six-pack.
Any experience with using wine for sauces? Does any old wine work? Does it matter?
I'm going to make a pan sauce for shrimp, to accompany a carrot and snow pea stir fry and a salad with a wasabi vinaigrette I'm making because I'm all pretend fancy. So... white wine? I'm kind of winging it here.
Any of you beer snob types cook with beer at all? Does it make a difference?
use pinot grigio for that sauce.
Wear more flannel.
To make a damn good chicken use old beer still in the can.
Beer Can Chicken.
and what Cat said for shrimp ... Pinot Grigio.
I can do all things through Christ, who strengthens me.
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