brimary Posted September 6, 2020 #5976 Share Posted September 6, 2020 1 hour ago, TLCOhio said: Below is an "odd couple" from different times and periods in history. Many differences between Abraham Lincoln and Marilyn Monroe. Tomorrow is Labor Day here in the U.S. Another day off and to stay at home??!! THANKS! Enjoy! Terry in Ohio Agree Terry...many differences my preference is for the smiley make up.Stay safe and enjoy the break. Link to comment Share on other sites More sharing options...
SteveH2508 Posted September 6, 2020 #5977 Share Posted September 6, 2020 Gewurtztraminer or viognier go rather well with duck, and then finish the bottle off with a reblechon cheese before hitting the puddings. The French do get it right with cheese course before pudding course, finish the good dinner wine with the cheese and then break out the dessert wine with pudding (then the cognac/armagnac with coffee obviously!). 2 Link to comment Share on other sites More sharing options...
Rare Fletcher Posted September 6, 2020 #5978 Share Posted September 6, 2020 (edited) Tonight it was roast belly of pork - my favourite over lamb or beef. We get it from a specialist butcher and the breed is called Gloucester Old Spot. It never fails with fabulous crispiest crackling. I don't understand people who take the crackling off the joint and cook it separately. Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices. It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style dish and drink a Reisling with it. Edited September 6, 2020 by Fletcher 5 Link to comment Share on other sites More sharing options...
SteveH2508 Posted September 6, 2020 #5979 Share Posted September 6, 2020 56 minutes ago, Fletcher said: Tonight it was roast belly of pork - my favourite over lamb or beef. We get it from a specialist butcher and the breed is called Gloucester Old Spot. It never fails with fabulous crispiest crackling. I don't understand people who take the crackling off the joint and cook it separately. Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices. It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style dish and drink a Reisling with it. Fortunately we have a stall at our local farmer's market which sells nothing but Gloucester Old Spot. The shoulder roast is just gorgeous: crackly, porky, juicy - what's not to like! Link to comment Share on other sites More sharing options...
clo Posted September 6, 2020 #5980 Share Posted September 6, 2020 (edited) 13 hours ago, lincslady said: sauteed foie gras Seared with grill peach, Champagne grapes, a little arugula salad. ETA: mea culpa if I already shared this. Edited September 6, 2020 by clo 2 Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted September 6, 2020 #5981 Share Posted September 6, 2020 Happy weekend!! Nice food sharing. Below as a bonus for this holiday period THANKS! Enjoy! Terry in Ohio 1 Link to comment Share on other sites More sharing options...
Bluebelle14 Posted September 6, 2020 #5982 Share Posted September 6, 2020 That foie gras looks delicious...I order it nightly onboard. Link to comment Share on other sites More sharing options...
Rare jpalbny Posted September 6, 2020 #5983 Share Posted September 6, 2020 (edited) The food pix on the Cooler today are incredible. Good thing I have drool-proof cover on my keyboard! 1 hour ago, clo said: Seared with grill peach, Champagne grapes, a little arugula salad. ETA: mea culpa if I already shared this. That foie gras would be worth sharing a second time so no worries! LOL at the tiny salad, though. The whole dish looks amazing. 3 hours ago, Fletcher said: Tonight it was roast belly of pork - my favourite over lamb or beef. We get it from a specialist butcher and the breed is called Gloucester Old Spot. It never fails with fabulous crispiest crackling. I don't understand people who take the crackling off the joint and cook it separately. Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices. It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style dish and drink a Reisling with it. Your dinner looks awesome as well. Pork with apples and cabbage definitely has an Alsatian flair so Riesling sounds like a perfect fit. I've enjoyed Riesling with choucroute garnie before. Tonight I made steak frites. The delicious strip steaks were delivered to my doorstep, from my favorite Oklahoma beef rancher. Served with a Caprese salad. Tomatoes and basil pesto grown on the premises. We needed all that food because lunch was basically a snack. Chris lightly breaded some eggplant slices and I fried them in the air fryer when I got home from work. They were delicious, with some yogurt and garlic dip. But not enough for a Sunday lunch! Edited September 6, 2020 by jpalbny 2 Link to comment Share on other sites More sharing options...
Daveywavey70 Posted September 6, 2020 #5984 Share Posted September 6, 2020 15 hours ago, Fletcher said: Montbazillac isn't a viognier - Condrieu - wine, but a super sweet relative of Sauternes, I think. It's become rather difficult these days to find Sauternes because they are just so out of fashion. I did read recently that even D'Yquem is likely to go out of business. Sorry Fletcher, that post wasn’t at all clear, I Was approving of the Viognier and then went on to mention the la Fage. I wasn’t confusing the two. Link to comment Share on other sites More sharing options...
clo Posted September 7, 2020 #5985 Share Posted September 7, 2020 1 hour ago, Bluebelle14 said: That foie gras looks delicious...I order it nightly onboard. They have it EVERY night?!?!?!? Even on the expedition ships? Now I REALLY hope the Origin and we go next fall 🙂 Link to comment Share on other sites More sharing options...
clo Posted September 7, 2020 #5986 Share Posted September 7, 2020 1 hour ago, jpalbny said: LOL at the tiny salad, It's just a little flavor contrast to the others. But I make it quite a bit. A couple of handfuls of arugula, a tablespoon of oo, a squeeze of lemon juice and pinches of s&p. I have one more piece (a third of a lobe) in the freezer from our trips to Seattle. Link to comment Share on other sites More sharing options...
clo Posted September 7, 2020 #5987 Share Posted September 7, 2020 1 hour ago, jpalbny said: Tonight I made steak frites. The delicious strip steaks were delivered to my doorstep, from my favorite Oklahoma beef rancher. Drool. Our wonderful local rancher/butcher shop just closed their business. Grass fed and finished and so many different cuts. I think I've found another. Buying local is good in so many ways...plus I don't have to pay shipping 🙂 I'm on a food site and this tomato/tuna dish came highly recommended. And I like Serious Eats. https://www.seriouseats.com/recipes/2020/09/ensalada-de-tomate-con-ventresca-de-atun-spanish-style-tomato-and-ventresca-tuna-salad.html 1 Link to comment Share on other sites More sharing options...
Rare jpalbny Posted September 7, 2020 #5988 Share Posted September 7, 2020 10 minutes ago, clo said: It's just a little flavor contrast to the others. But I make it quite a bit. A couple of handfuls of arugula, a tablespoon of oo, a squeeze of lemon juice and pinches of s&p. All good, clo. I just couldn't get over the comparison between your salad vs one that I would make. My salads are substantial enough to feed your average hoofed animal... Link to comment Share on other sites More sharing options...
jillyf Posted September 7, 2020 #5989 Share Posted September 7, 2020 It’s spring here and yesterday was Fathers Day. We are in stage 3 lockdown so no visitors. it was a beautiful day so we had a picnic lunch on our patio. 6 Link to comment Share on other sites More sharing options...
jillyf Posted September 7, 2020 #5990 Share Posted September 7, 2020 The wine. A lovely dry rose. 2 Link to comment Share on other sites More sharing options...
SteveH2508 Posted September 7, 2020 #5991 Share Posted September 7, 2020 7 hours ago, jillyf said: It’s spring here and yesterday was Fathers Day. We are in stage 3 lockdown so no visitors. it was a beautiful day so we had a picnic lunch on our patio. That picture reminds me of the little gem of a restaurant we discovered in Florence just around the corner from the Uffizi gallery. https://www.laprosciutteria.com/firenze/ If we ever get back there... Link to comment Share on other sites More sharing options...
lincslady Posted September 7, 2020 #5992 Share Posted September 7, 2020 Thanks - I think - for all the 'food porn'. Drooling at it all, the lovely picnic lunch, belly pork and so on, but especially at the gorgeous foie gras pic. I think my favourite was to have it with warm brioche and a sharp/sweet fruit compote. Just hoping those good times will come again. There seems to be a lot of unrest at present, here in England and it seems everywhere, and I am sure that most of it is down to the continued worries and deprivations with C****. Lola 2 Link to comment Share on other sites More sharing options...
Rare mysty Posted September 7, 2020 #5993 Share Posted September 7, 2020 Greetings Coolers! Today's funny..... Have a great safe day all! 1 Link to comment Share on other sites More sharing options...
zqtchas Posted September 7, 2020 #5994 Share Posted September 7, 2020 1 1 Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted September 7, 2020 #5995 Share Posted September 7, 2020 2 hours ago, lincslady said: Thanks - I think - for all the 'food porn'. Drooling at it all, the lovely picnic lunch, belly pork and so on, but especially at the gorgeous foie gras pic. Just hoping those good times will come again. Lola YES!! The "food porn" has been wonderful and we mean that phrase in a highly-positive manner. Agree also with Lola for the wish that the "Good Times" will return soon. THANKS! Enjoy! Terry in Ohio Link to comment Share on other sites More sharing options...
clo Posted September 7, 2020 #5996 Share Posted September 7, 2020 5 hours ago, lincslady said: but especially at the gorgeous foie gras pic. I think my favourite was to have it with warm brioche and a sharp/sweet fruit compote. I prefer it with toasted brioche but I'd have had to go to another store and it was too darn hot 🙂 A chef friend once told us about grilling fruit, especially peaches when they're in season. Link to comment Share on other sites More sharing options...
Rare Lois R Posted September 7, 2020 #5997 Share Posted September 7, 2020 Happy Labor Day to all of those who celebrate. And a big thank you to all those front line workers. You deserve more than you get...........especially in these times. The food photos all look delicious. Thanks for sharing them with all of us. 1 Link to comment Share on other sites More sharing options...
zqtchas Posted September 7, 2020 #5998 Share Posted September 7, 2020 22 hours ago, Fletcher said: Tonight it was roast belly of pork - my favourite over lamb or beef. We get it from a specialist butcher and the breed is called Gloucester Old Spot. It never fails with fabulous crispiest crackling. I don't understand people who take the crackling off the joint and cook it separately. Tonight I served it with dumplings, braised red cabbage and apple sauce, all made from scratch of course, plus a light jus from the roasting juices. It's not a particularly elegant-looking dish but, gosh, it's seriously tasty. We chose a Rioja to drink with it, although I sometimes think this is a vaguely Alsace-style dish and drink a Reisling with it. You’re right, it doesn’t look appetizing. But I think a beer would be better with it. Link to comment Share on other sites More sharing options...
zqtchas Posted September 7, 2020 #5999 Share Posted September 7, 2020 2 Link to comment Share on other sites More sharing options...
MHF Posted September 8, 2020 #6000 Share Posted September 8, 2020 Hello frequent flyers, looking for experience here...Denver CO is expecting up to 7 inches of snow on Tuesday, into Wednesday morning. My flight arrives there at noon on Thursday. Is 24 hours enough time to clear Denver airport? The local roads so my hotel shuttle can fetch me? As long as I get there in time to catch my flight Friday morning to Jackson (Grand Tetons and Yellowstone, I hope!) I'm good so I do have another 22 hours. I live near DC and and 7/10 of an inch can paralyze things here. Thanks, Missy in Maryland Link to comment Share on other sites More sharing options...
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