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Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. Piobaire

    Piobaire Senior member

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    I like the cork.


    - B


    It's not what it's cracked up to be. Hard as stone [​IMG]
     
  2. voxsartoria

    voxsartoria Senior member

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    It's not what it's cracked up to be. Hard as stone [​IMG]

    Really? Ours is shag soft.

    More impotently: post pics of the first thing you cook in that pan...I quick seared some baby octopus in mine, deglazed with leftover Sancerre, stuck it in a baguette and it was a swell sandwich. The Octo wouldn't have been so tender in another pan.


    - B
     
  3. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Please don't listen to this, pio. Keep acid away from your pan until the patina is good and grown up.
     
  4. Piobaire

    Piobaire Senior member

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    Please don't listen to this, pio. Keep acid away from your pan until the patina is good and grown up.

    [​IMG]
     
  5. voxsartoria

    voxsartoria Senior member

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    Please don't listen to this, pio. Keep acid away from your pan until the patina is good and grown up.

    Wimp. [​IMG]


    - B
     
  6. Rambo

    Rambo Senior member

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    I'M IN MIAMI, BITCH
    Will you be posting pictures of the dragon in WAYWRN?
    Could be overkill for hotdogs or toasting Pop Tarts. -B
    Boy that joke was a failure [​IMG]
     
  7. SField

    SField Senior member

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    Really? Ours is shag soft. More impotently: post pics of the first thing you cook in that pan...I quick seared some baby octopus in mine, deglazed with leftover Sancerre, stuck it in a baguette and it was a swell sandwich. The Octo wouldn't have been so tender in another pan. - B
    you'll destroy the seasoning with acid...
     
  8. voxsartoria

    voxsartoria Senior member

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    you'll destroy the seasoning with acid...
    Yes, of course. But if you'rea home cook: just use your stuff. Why worry so much? Seasoning will follow in the bye and bye. Anyway, sandwich was great...it would not have been that good that fast in another pan. - B
     
  9. gomestar

    gomestar Senior member

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    an Italian restaurant just got 4 stars from the NY Times.
     
  10. IndianBoyz

    IndianBoyz Senior member

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    I had slowly cooked duck in a heavy curry this weekend and it was mind blasting.
     
  11. SField

    SField Senior member

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    I had slowly cooked duck in a heavy curry this weekend and it was mind blasting.

    Is duck common in indian cooking?
     
  12. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Is duck common in indian cooking?
    They invented ducks.
     
  13. voxsartoria

    voxsartoria Senior member

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    They invented ducks.

    Also the first to do a tournÃ[​IMG]e of semi-soft dairy products.

    This was before the potato was introduced from the New World.


    - B
     
  14. IndianBoyz

    IndianBoyz Senior member

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    Is duck common in indian cooking?

    No. This is innovation. I used a curry type commonly used for lamb.
     
  15. IndianBoyz

    IndianBoyz Senior member

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  16. kwilkinson

    kwilkinson Senior member

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    No. This is innovation. I used a curry type commonly used for lamb.

    If using duck in a curry is innovative, I'm going to get a copyright on my old family meal recipe.
     
  17. edinatlanta

    edinatlanta Senior member

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    started off with a can of Kosher chicken noodle soup. Added some dried spices, fresh rosemary, maldon sea salt, and a couple drops of olive oil on top in the mug.

    Now it is tasty.
     
  18. .bishop

    .bishop Senior member

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    my case of l'ecole wine coming in. thank you rue la la
     
  19. mordecai

    mordecai Senior member

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    [​IMG]

    these have been making my winter so much better.
     
  20. Piobaire

    Piobaire Senior member

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    [​IMG]

    Can't wait to cook them.
     

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