correction, i LOVE ellios pizza -- tony
Better than a thousand hollow words, is one word that brings peace. -- siddhartha gautama On Wed, Sep 24, 2008 at 11:02 AM, Tony <[EMAIL PROTECTED]> wrote: > i like ellios pizza > -- tony > > Better than a thousand hollow words, is one word that brings peace. > -- siddhartha gautama > > > > On Wed, Sep 24, 2008 at 9:41 AM, Loathe <[EMAIL PROTECTED]> wrote: >> I'm having spaghetti o's and franks. >> >> Adam Churvis wrote: >>> The tuna dish would be similar to a Chaine course, but the tuna itself would >>> most likely be upgraded to something like o-toro or very top-grade Ahi from >>> the belly, and either served raw for its pure essence or just barely kissed >>> with flame. >>> >>> Here was our menu for the evening: >>> >>> RECEPTION (Butler-Passed) >>> >>> Three-Milk Robiola Cheese & Truffle Profiterole >>> Maine Lobster Capuccino >>> Ahi Tuna Tartar on Potato Gaufrette >>> >>> Chateau Saint Chamant, Grand Cru 'Chouilly', Champagne, Brut 1996 >>> >>> DINNER >>> >>> Celery Root & Apple Soup, Chestnut Crème Fraiche >>> >>> Graacher Domprobst, Riesling Auslese, Willi Schafer, Mosel Saar Ruwer, >>> Germany 2005 >>> ~~~ >>> Pan-Seared Georges Bank Scallops, Jerusalem Artichoke Ravioli, Natural >>> chicken Jus >>> >>> Chablis Grand Cru, 'Les Prueses, Jean Dauvisatt, Burgundy 2003 >>> ~~~ >>> Roasted Colorado Lamb Chop, Thyme Olive Oil, Cassoulet of Tarbais Beans, San >>> Marzano Tomato Compote >>> >>> Continuum, Napa Valley 2005 Homage de Robert Mondavi >>> ~~~ >>> Crottin de Chavignol on Toasted Brioche, Heirloom Beet Petals, Brussel >>> Sprouts, Borscht Coulis >>> ~~~ >>> Lime Perrier Sorbet Foam with Fresh Fruits >>> ~~~ >>> Candied Vanilla Ginger Green du Puy Lentils, White Chocolate Mousse >>> >>> Flight of Kracher Desert Wines: >>> Zwischen den Seen Welshriesling, TBA #1, Alois Kracher, Burgenland, Austria >>> 2005 >>> Zwischen den Seen Scheruebe, TBA # 4, Alois Kracher, Burgenland, Austria >>> 2005 >>> Zwischen den Seen Chardonnay, TBA #10, Alois Kracher, Burgendland, Austria >>> 2005 >>> >>> Respectfully, >>> >>> Adam Phillip Churvis >>> President >>> Productivity Enhancement >>> >>>> -----Original Message----- >>>> From: Tony [mailto:[EMAIL PROTECTED] >>>> Sent: Tuesday, September 23, 2008 11:01 PM >>>> To: CF-Community >>>> Subject: Re: I am now a Chevalier! >>>> >>>> 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%20T >>>> ango.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:270650 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
