Sounds like Ten Fidy ...
I age my Ten Fiddy at room temp for at least 6 months. Turns soooo smooth and rich. I'm a big cigar guy so I always make sure to have plenty of stout, whiskey, and port on hand
food The Drunken Chef
- Thread starter texas blues
- Start date
Sounds like Ten Fidy ...
I age my Ten Fiddy at room temp for at least 6 months. Turns soooo smooth and rich. I'm a big cigar guy so I always make sure to have plenty of stout, whiskey, and port on hand
READY2BURN said:
thirded on the tongs. love them so much I have an extra pair in the camp kitchen - they travel with us
Don't want to for be forgotten eating left over Thai. It is spicey! I will see you all Saturday.
http://www.beeradvocate.com/beer/profile/9/19/best I can do.
http://www.beeradvocate.com/beer/profile/9/19/best I can do.
I'll grab one if I come across it, certainly ...
Yes.
Just ... Yes.
Just ... Yes.
Then we have Mongolian Beef and jasmine rice, with lots of 
The beef (sirloin) is coated in cornstarch and quickly deep fried. The sauce in the white bowl is made of garlic and ginger quickly cooked in a little oil, alot of soy and brown, all cooked down till it starts to thicken.
Get the wok screaming hot and toss in the meat, sauce and some green onions.
Add some pickled Thai peppers for the heat and it's ready to go.
The beef (sirloin) is coated in cornstarch and quickly deep fried. The sauce in the white bowl is made of garlic and ginger quickly cooked in a little oil, alot of soy and brown, all cooked down till it starts to thicken.
Get the wok screaming hot and toss in the meat, sauce and some green onions.
Add some pickled Thai peppers for the heat and it's ready to go.
Damn that's some caramelized beef!
I'm ashamed of what I'd pay to have a quart of that delivered right now ...
salsalady
eXtreme Business
That's too bad, tc1010. Everytime SalsaDude serves up his meat I say "WOW!"
AAAAAaaaaannnn on that note!
Time for some Friday Night Seafood!
Sushi Grade Ahi Tuna (with a sushi grade price!!!) But it looked soooo good~~~ and Pineapples were on sale.....Gotta run with it~
Will be a mango-grilled pineapple salsa....just looks so purty!
Found this Seattle based hot sauce company from a link in a post from Lucky Dog Hot Sauce talking about the NY Hot Sauce Expo. Ordered up a couple bottles. Interesting packaging that came in a SFRB. YUMMY! sauce!. Mango-habanero (edit- I'm already DC-ing...it's a GUAVA-habanero sauce ), A little thin, with a dropper top that's just right there between needing it or not. Hmmmm.....Anyway, not sure where this will fit into the meal, but it's right there with the rest of the stuff.
Playing around with our new hand-me-down Nikon D40X that came from the father-in-law. Supposed to be a pretty bitchin' camera, so we might as well break the ice with a DC post! :woot:
AAAAAaaaaannnn on that note!
Time for some Friday Night Seafood!
Sushi Grade Ahi Tuna (with a sushi grade price!!!) But it looked soooo good~~~ and Pineapples were on sale.....Gotta run with it~
Will be a mango-grilled pineapple salsa....just looks so purty!
Found this Seattle based hot sauce company from a link in a post from Lucky Dog Hot Sauce talking about the NY Hot Sauce Expo. Ordered up a couple bottles. Interesting packaging that came in a SFRB. YUMMY! sauce!. Mango-habanero (edit- I'm already DC-ing...it's a GUAVA-habanero sauce
), A little thin, with a dropper top that's just right there between needing it or not. Hmmmm.....Anyway, not sure where this will fit into the meal, but it's right there with the rest of the stuff.Playing around with our new hand-me-down Nikon D40X that came from the father-in-law. Supposed to be a pretty bitchin' camera, so we might as well break the ice with a DC post! :woot:
Nice colors SL, and enjoy the DSLR ...
