5/27/06 "Il pochi il fiero i blabbermouths" We *will* sail again Part 2

[CajunGirl2]

I'll take either receipe - I'm not picky...

Monica,

You eat crawfish. Easter weekend my family all came to GA. We order 2 sacks of crawfish and had those on Good Friday. On Easter Sun., we (I) made a crawfish bordelaise sauce to top our filet. It was wonderful ... didn't look so good because the wine turned the crawfish purple but it tasted great. If I remember, this weekend I'll PM you with the recipe.

I also made a chocolate truffle pie with a raspberry sauce. We had Banfi to go with it. That's when I lost my "virginity". Banfi was great combination with the pie.

Angie

 

[CajunGirl2]

The girls are in bed now. Think I'll turn in & watch the tube for a while. I heard something about this Hit Me One More Time show that's on. Think I'll check it out tonight.

Ang

 

[dzneprincess]

Monica I sent you an email about Scoopie, did you get it? I will be on the Wonder from 9/19 thru whenever 4 days later is.....I would like to take him..Let me know

 

[WVMD]

Well - I'm back from Dallas - and back at work..... Interesting trip....busy... but oh well.... The highlight, though, was a wine tasting/dinner held at "Tony's Wine Warehouse". Think of a 3 room store - stacked floor to ceiling with boxes of wine. The master sommelier who lead the tasting was wearing jeans. One of the most knowledgeable sommeliers I have ever met - and definitely the most friendly. He was amazed that I knew about Banfi - as it is not a common wine in Texas. He added a couple of sparkling wines to the tasting as a result - and they were quite good. One was a sparkling merlot - a little heavier than Banfi - and one was a Chardonnay type - that smelled of peaches. I'll post the names and such later.....

OM - Lauren is quite upset - but when she found out she could go to dinner twice - it was better.....

My dad is still the same - he's in rehab - going to go to skilled nursing for awhile - we'll have to see.....

Of course I came home from Dallas a day early because my aunt (mom's sister) who is 86 had a heart attack - she's doing ok - but never a dull moment here.... Especially with my parents in their 80s and all of my relatives either dead or in their 80s and 90s......

Be back....

Virgil
TFD

 

[mickeymo]

Monica I sent you an email about Scoopie, did you get it? I will be on the Wonder from 9/19 thru whenever 4 days later is.....I would like to take him..Let me know

Scoopie will be with Bear on the DVC cruise Sept 4-something. Mary will have to warn Bear ahead of time that Scoopie will be leaving again...on another cruise no less...geez, this is one lucky cone!!! Just PM me your address.

I'm counting 6 cruises and one trip to WDW, so far!!! I really think I need to go along with him...If 6 DCL cruises (not to mention the Alaskan cruise) doesn't qualify for a Castaway club card I'm not sure what will.

Hey Barb, what's your record for cruises in a year?

 

[mickeymo]

Monica,
On Easter Sun., we (I) made a crawfish bordelaise sauce to top our filet. . If I remember, this weekend I'll PM you with the recipe.

Sounds good yes, please I'd love the recipe- although, didn't your cajun roots start cringing when you were fancying up the crawfish...

I also made a chocolate truffle pie with a raspberry sauce. We had Banfi to go with it. That's when I lost my "virginity". Banfi was great combination with the pie.

what doesn't Banfi go with? I'm still a Banfi virgin - dh prefers dry wines and since I can't tell a screw top bottle from a $50 bottle - guess who wins in the selection process?

 

[mickeymo]

John is an awesome cook - he does all of the family special event cooking although, school has cut into that a bit...

His two favorite chefs are chef Michael Smith from Prince Edward Island - we got hooked onto his show, on the Canadian Food Network when we lived in Canada...

www.innchef.com

and then for desserts no one compares to Marcel Desauliners - and his "Death By Chocolate" desserts...He used to have a show on the lifetime channel years ago...decadent chocolate desserts....yummm.....his light and dark chocolate mousse is my comfort food...

 

[WVMD]

what doesn't Banfi go with? I'm still a Banfi virgin - dh prefers dry wines and since I can't tell a screw top bottle from a $50 bottle - guess who wins in the selection process?

I love the dry wines too - but Banfi is quite good not like a typical "champagne" - you'll have to convince DH to try it with some chocolate - any kind will do - but chocolate covered strawberries work wonderfully......

Virgil
TFD

 

[mickeymo]

Off to watch 5 episodes of 24 (1st season) - I have to return the DVDs to the library tomorrow before we leave on vacation on Saturday...don't think I'm going to finish them...tomorrow's a busy day!

 

[MarkRG]

I'm here to serve the public.

I have found Banfi at ABC and at Fresh Market. I have also found it at the Publix in West Palm Beach, but not here in Daytona Beach.

There's that brand new Publix at the north end of Cocoa Beach to check too. That one is close to the port.

 

[ohiominnie]

To bad it does not take into consideration the quality of the posting!

Mr. Scuba ALSO had a post that simply said:

No!!!!!!!!!!!!!

So, case in point....he says quality is important in post counts, but yet he posts single words and calls it a post.

Hmmmmmmmm

 

[ohiominnie]

OM - Lauren is quite upset - but when she found out she could go to dinner twice - it was better.....

Continued prayers for your family, Virgil.

Glad Lauren will join us some nights at dinner!

To ease her sorrow, maybe we should meet at Easton!!

 

[WDWLVR]

Fluff, fluff, fluff, fluff, fluff.....wow you and you called me the fluff queen.

 

[dzneprincess]

i suspect that you all will hit 7000 by the time i get off work 2mrrw!

 

[scuba diver]

For all those hungry people last night, here is Matt's recipe for Prime Rib:

• Bring the prime rib to room temp. This will take a couple of hours. Sometimes I will season it now and just wrap it real tight. It lets the seasons blend together.
• Preheat oven to 500 degrees.
• Heavily season the outside of the prime rib. I use rosemary, garlic powder, italian seasonings, black pepper....what ever I feel like. This will give it that crunchy coating
• Place the prime rib in a baking pan.
• It is best to cook with a thermometer in it that you can see without opening the oven door. I use a wireless thermometer.
• Place the prime rib in the oven and bake it at 500 degress for 5 minutes per pound. So 7 lb prime rib gets baked for 35 minutes.
• After 5 minutes per pound turn off the oven, but do not open the oven door! Criticial...do not open the oven door.
• Leave the prime rib in the oven until it reaches 10 degress below your desired temp. I take it out at 123 degrees. Sharon likes it medium rare. I serve it at 133 degrees. For medium I would pull out at 128 degrees. You will need to adjust your own temp with trial and error.
• Once out of the oven, just let it sit until you are ready. It must sit at least 10 minutes. I have let it gone as long as 30 minutes and it was still warm and happy.

See, nothing to it. Season it up, put it in the oven, don't open the door, and take it out. Easy enough that a 14 year old boy can make the perfect prime rib.

 

[WDWLVR]

Good morning cruisers!


Happy Friday!




Checking in from Champaign, IL. We'll hit the road in a little while to go the rest of the way to Nashville! Missed all the bad weather yesterday which was good. Hope we are just as lucky today.

I'm think my post position is in danger


Have a great day everyone!

 

[ohiominnie]

For all those hungry people last night, here is Matt's recipe for Prime Rib:

THANKS!!

Ok, one more dumb question....
If I go to the store, will the meat simply be called "Prime Rib?"

I hate when you are looking for one cut of meat, but the store calls it something different. Hmmm...."excuse me sir, is this a Top Round English Cut Rolled Prime Roast??" "No, ma'am, this is a Top Round English Cut Rolled Sirlion Prime Roast....they are totally different!"

 

[mickeymo]

Mr. Scuba ALSO had a post that simply said:



So, case in point....he says quality is important in post counts, but yet he posts single words and calls it a post.

Hmmmmmmmm

Oh, I don't know, "no" is succinct and to the point - I'd have to vote "not fluff" on that one...

 

[mickeymo]

Good morning everyone! Happpy Friday!

Dh woke me up at 6:15 this a.m. - "your alarm isn't set" - it's summer vacation - why would my alarm be set??? - he turned off his alarm thinking mine was set as back-up - I set it during the school year... And why are you waking me up?????

Where's my coffee???? It will be served intravenously today...

 

[mickeymo]

Thank you Sir Scuba for Matt's recipe!!!