Author Topic: I'm a living cliché ! (Read 1120 times)

Nilsen · « **Reply #15 on:** July 22, 2004, 01:04:18 PM »

lol.....whats wrong?

Otto · « **Reply #16 on:** July 22, 2004, 01:05:09 PM »

I just had a Swanson 'Mexican Style Fiesta' (Beef Tamales & Beef Enchilada in Chili Sauce with Mexican 'Style' Rice and Beans)

It was a little hard to tell 'what was what' but it was pretty tasty.

(350 degrees for 35 minutes)

BlueJ1 · « **Reply #17 on:** July 22, 2004, 01:05:31 PM »

Il jus stick with my BBQ wings.

mosgood · « **Reply #18 on:** July 22, 2004, 01:05:38 PM »

Egg Drop soup!

JimBear · « **Reply #19 on:** July 22, 2004, 01:08:12 PM »

2 cigarettes and a Coke.

jEEZY · « **Reply #20 on:** July 22, 2004, 01:18:59 PM »

Foie Gras en croute avec sauce ver gris

Chataeu y'qeum '88 (chilled)

Homard l'americaine

St. Aubin (1er Cru) 2001

straffo · « **Reply #21 on:** July 22, 2004, 01:23:37 PM »

wow !

That's about 500 $ just for the wines

Sikboy · « **Reply #22 on:** July 22, 2004, 01:25:19 PM »

Damnit!

I had a nast microwaved low fat pizza.

I want to hurl just thinking about it lol.

You all suck.

As for Dinner... My In-laws are in town, so it's bound to suck.

-Sik

jEEZY · « **Reply #23 on:** July 22, 2004, 01:27:07 PM »

would you believe grilled cheese sandwhich with a coke instead?

managed to throw in some good jaurez ham though...

straffo · « **Reply #24 on:** July 22, 2004, 01:40:43 PM »

it's more credible

Btw I never heard of sauce vert gris ,I've done some foie gras en croute : http://bonappetitbiensur.france3.fr/recettes.php3?id_article=1357

jEEZY · « **Reply #25 on:** July 22, 2004, 01:47:49 PM »

sorry french culinary terms are getting rusty I meant verjus (the unfermented fresh juice of unripe wine grapes)--very tart and a nice compliment to the rich and slightly bitter foie gras.

Wanker · « **Reply #26 on:** July 22, 2004, 01:49:06 PM »

I had the usual- Wonton egg drop soup and hot oolong tea.

kevykev56 · « **Reply #27 on:** July 22, 2004, 02:07:38 PM »

Am having some almond crusted sauted Grouper and Red Snapper. I went fishing yesterday instead of working. Havent decided what to prepare with it. Any suggestions?

RHIN0

jEEZY · « **Reply #28 on:** July 22, 2004, 02:13:42 PM »

Given what is in season these days;
May I suggest a simple warm whitecorn, tomato and cucumber salad dressed with salt pepper, lemon juice, shallots, frsh herbs (basil, chives, tarragon) and galrlic.

Mix up the the componants put them n the center of the plate lay fish on top. voila.

X2Lee · « **Reply #29 on:** July 22, 2004, 02:14:56 PM »

Quote

Originally posted by Saintaw
Tandoori chicken with naan bread & Cobra beer.

I am spending the evening with 5 gorgeous coleagues (sp?) ... I could have Mc Donnalds, I couldn't care less!

If you pick Micky Dees over even a bologna sammich you have no class whatsoever

Why do folks think MDs is good?

Its only good to keep the kids traps shut.
Ya know the "happy meals"

No self respecting American eats that slop

Unless its an emergency