[quote]Chrysalis wrote:
Captain Morgan’s and Dr. Pepper is AWESOME…wanna try one, over ice?[/quote]
I’ve tried that…didn’t like it much…I’ll stick with Coke or Pepsi with my Captain…
I had a friend who LOVED Dr. Pepper and Goldschlager’s…
[quote]Chrysalis wrote:
Imhungry, how about a cherrywood grilled t-bone, medium rare? I prefer them rare as rare can be, myself, but I know not everyone likes their meat so bloody it moos when you poke it with a fork.
I’ve sauteed some crimini and baby bella mushrooms with some walla wallas and fresh garlic if you want to smother the steak a bit.
[/quote]
Now you’ve done it! Mention’d Hungry’s fave meal: red meat and shrooms…I swear that’s all he eats…
BTW, CBear, your shoes freak me out…it’s like they’re alive…shoes should NOT have toes…
Though they do look VERY comfy and I think my feet want a pair…
[quote]Grneyes wrote:
BTW, CBear, your shoes freak me out…it’s like they’re alive…shoes should NOT have toes…
[/quote]
knowing that this thought goes through the head of most people who see my feet makes me happy.
Steaks on the grill. Got some nice aged cherrywood for the coals. We had a horrible frost/freeze a few years back that killed many of the cherry trees around the lake. The bonus is that cherrywood is even yummier than applewood for grilling.
Help yourselves. The ones in the center are more medium, the ones on the edge are rare. But don’t touch the one on the far left; that one is mine. I’ve grilled it about a minute on one side, and another minute or two on the other.
For those who are not low-carbing it, ther are some fresh spuds in the woodfire oven and a complete toppings bar set up on the bar. Real butter, sour cream, chives, sweet peppers, hot peppers, bacon crumbles, a selection of cheeses. The bleu cheese is especially nice.
Salads all around, the last of my fresh greens seeing as it is supposed to be like 9 degrees later this week. Sigh. I miss summer already. I’ll whip up an extra virgin olive oil and balsamic viniagrette, with fresh herbs and parmesano reggiano.
[quote]jjackkrash wrote:
They can hold the beer and the poles in their teeth, but they get in trouble when they scratch the seats:[/quote]
I miss my boxer…snifle
Now I have a Scarlette to watch over me…
[quote]Chrysalis wrote:
Steaks on the grill. Got some nice aged cherrywood for the coals. We had a horrible frost/freeze a few years back that killed many of the cherry trees around the lake. The bonus is that cherrywood is even yummier than applewood for grilling.
Help yourselves. The ones in the center are more medium, the ones on the edge are rare. But don’t touch the one on the far left; that one is mine. I’ve grilled it about a minute on one side, and another minute or two on the other.
For those who are not low-carbing it, ther are some fresh spuds in the woodfire oven and a complete toppings bar set up on the bar. Real butter, sour cream, chives, sweet peppers, hot peppers, bacon crumbles, a selection of cheeses. The bleu cheese is especially nice.
Salads all around, the last of my fresh greens seeing as it is supposed to be like 9 degrees later this week. Sigh. I miss summer already. I’ll whip up an extra virgin olive oil and balsamic viniagrette, with fresh herbs and parmesano reggiano. [/quote]
I think I have a crush on you.
[quote]Ladyjess wrote:
jjackkrash wrote:
They can hold the beer and the poles in their teeth, but they get in trouble when they scratch the seats:
I miss my boxer…snifle
Now I have a Scarlette to watch over me…[/quote]
I LOVE SHEPERDS!!! my joey has a good friend, a blue, at his doggy hotel he spends his days with when i go see Jim. Her name is Elle. They share a ball. Joey doesn’t share the ball with anyone else.
Just the other day I heard the story of how my older brother picked out his dog (a sheperd mix, Scrappy, (f)). He was at the humane society, looking around, and noticed a tiny kitty trying to get on a chair. Kitty had its front claws in, kicking like hell, trying to pull itself up. The sheperd mix quietly walked over, and nudged kitty’s bum with it’s nose, helping it get the rest of the way up. Brother said, “I want THAT one.”
now if that didnt make my cold little heart melt a little.
James will be ticked at me for posting this pic of him in his bathrobe, hehehe. This was last Christmas, before I moved in. Cujo is on James’ lap. The white dog is my Great Dane, Seamus. The gold one is my daughter’s akita/lab cross, Sadie.
Chrys…
awwwww.
Seamus got nervous when my daughter started packing, and decided to sit on her so she could not leave.
[quote]Chrysalis wrote:
Imhungry, how about a cherrywood grilled t-bone, medium rare? I prefer them rare as rare can be, myself, but I know not everyone likes their meat so bloody it moos when you poke it with a fork.
I’ve sauteed some crimini and baby bella mushrooms with some walla wallas and fresh garlic if you want to smother the steak a bit.
[/quote]
A properly cooked steak should flinch slightly when you start to cut it.
[quote]Chrysalis wrote:
Steaks on the grill. Got some nice aged cherrywood for the coals. We had a horrible frost/freeze a few years back that killed many of the cherry trees around the lake. The bonus is that cherrywood is even yummier than applewood for grilling.
Help yourselves. The ones in the center are more medium, the ones on the edge are rare. But don’t touch the one on the far left; that one is mine. I’ve grilled it about a minute on one side, and another minute or two on the other.
For those who are not low-carbing it, ther are some fresh spuds in the woodfire oven and a complete toppings bar set up on the bar. Real butter, sour cream, chives, sweet peppers, hot peppers, bacon crumbles, a selection of cheeses. The bleu cheese is especially nice.
Salads all around, the last of my fresh greens seeing as it is supposed to be like 9 degrees later this week. Sigh. I miss summer already. I’ll whip up an extra virgin olive oil and balsamic viniagrette, with fresh herbs and parmesano reggiano. [/quote]
Although I might pass on the potatoes, I’ll take the delicious medium steak and put bacon crumbles on it and on the delicious greens (mmm…greens). Can’t let good bacon crumbles go begging.
[quote]Chrysalis wrote:
Seamus got nervous when my daughter started packing, and decided to sit on her so she could not leave.[/quote]
SNIFLE…TEAR
[quote]JoeGood wrote:
Chrysalis wrote:
Imhungry, how about a cherrywood grilled t-bone, medium rare? I prefer them rare as rare can be, myself, but I know not everyone likes their meat so bloody it moos when you poke it with a fork.
I’ve sauteed some crimini and baby bella mushrooms with some walla wallas and fresh garlic if you want to smother the steak a bit.
A properly cooked steak should flinch slightly when you start to cut it.[/quote]
I could not agree more, Joegood. I always chuckle a bit at the steakhouse when I order rare meat, and they describe it to make sure I REALLY want it with a cool, red center. MMMM…tender, succulent, flavorful meat…cooking it too much destroys the deliciousness. Of course certain cuts of meat are tougher and do require long, slow, moist cooking so as to break down the fibers.
“Lop off the horns and pass it through a warm room! I have my salt coated knife ready!” - my friend lisa. made me lol.
oooh I have stumbled into a red meat and alcohol discussion.
Win!
Sadly out of practice on both counts. So I’ll sit back and take notes.
[quote]soldog wrote:
tootles27 wrote:
soldog wrote:
Hey ladies can I join the party? I even brought my own contribution to the bar…
One of my favorites!! Right now I am stuck on Harpoon Octoberfest.
I haven’t tried that one - guess it’s pretty good, eh?[/quote]
Wow, I’m way behind. Everyone else has already moved on to dogs and cbear snots. (:
But I think we should have a gorment beer corner!!
Tootles, you walked right past the microbrews on tap, and the beer cooler with the specialty beers. I know we’ve got Red Stripe as I just loaded it in there myself. I’ve lost track of everything. We could use some help with some tasty local varieties. We have Blue Moon, Moose Drool, Shocktop, and Trout Slayer Ale on tap…
I’vetaken the liberty of installing freezer too because I figured we needed some ice cream. I came across a quirky little flavor, Cold Smoke, which is made with the wort from Cold Smoke Ale. Beer flavored ice cream seems perfect for this place. I also stocked some bacon maple nut ice cream, green tea, and chipotle chocolate. Missoula has a great little ice cream store that makes their own unusual flavors, www.bigdippericecream.com. I figure if we have the ice cream on hand, we can have those yummy ice cream drinks at will, pwo of course.