i have a friend up here in salisbury, who i thought was the same thing! http://www.restaurant213.com/index.html
his menu's are out of this world and everything is yummy... he is usually full, has a couple seatings a night and we're lucky! he was the chef for a prince in saudi arabia or something too! here is one of his dishes: http://www.restaurant213.com/Images/Restaurant%20213%20Tuna%20Mango%20Tango.jpg and here is his menu http://www.restaurant213.com/dinner.PDF -- tony Better than a thousand hollow words, is one word that brings peace. -- siddhartha gautama On Tue, Sep 23, 2008 at 10:07 PM, Adam Churvis <[EMAIL PROTECTED]> wrote: >> Sounds pretty awesome, but I've never been able to appreciate it. I >> guess I just don't have the tasted buds. > > I have very sensitive taste buds, and I've had a lot of comparisons to train > them against. My daughter, Sarah, has an amazing palate for food and wine > at age 10. She's been drinking wine since she was five, and on a regular > basis since she was 8. Picks out tasting notes without suggestion. > >> Once these French guys guaranteed me they would have me appreciating >> fois gras. I don't remember the name of the place in Toulouse, but >> the meal started at about 630pm and went to 11; probably like 10 >> courses with every one, including dessert, made with fois gras (except >> the cheese one I think). And try as I might, I just couldn't see the >> draw. All the dishes were very good, but nothing I'd order again >> except as a nostalgia thing. > > Just made foie gras last month. Seasoned with Fleur de Sel, seared in hot > cast iron, served with my pomegranate molasses and balsamic saba sauce > dotted around. Paired with a 2003 Chateau Rieussec Grand Cru Sauternes. > You would have loved it, I promise you. > > Richard Blaise makes a foie gras milkshake that's (I'm told) very good. > I've heard of covering foie gras with chocolate, which makes perfect sense > when you consider the fact that Sela (chocolate-covered salted lard) is one > of the biggest candies in Russia. > >> Or chicago pizza or hotdogs. For me, that's the best >> food on Earth :) > > I have to agree on Chicago dogs, but they have to be the real thing, through > and through: poppy seed bun steamed just right, Vienna frank, Hebrew > National mustard, freshly-cut onions, relish (I like Heinz Sweet), one > sliver of a long Claussen dill, two thin red ripe tomato wedges, Tabasco > peppers split lengthwise (two will do), and celery salt on top because when > I can smell it each bite tastes a whole lot better because it activates your > hunger center and it makes saliva flow. > > Yeah, I'd choose it over foie gras, actually, if the two were placed side by > side. Gotta go with you on that one, all the way. And one is never, ever > enough. > > Respectfully, > > Adam Phillip Churvis > President > Productivity Enhancement > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;203748912;27390454;j Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:270621 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
