Indulgence of the Night 12/18-12/24

**Lyrt** · 12-18-2006, 11:27 AM

Costières de Nîmes. Not bad, not exceptional.

**ouch** · 12-18-2006, 03:04 PM

A good Costieres de Nimes is Ch. de Campuget. Their Cuvee Prestige is very nice, and their regular bottling is super cheap.

**Dinder1** · 12-18-2006, 03:41 PM

A fine year for my favorite cola ,Thumbs Up!(from India) This cola has a nice spicey finish.

**Iceman** · 12-19-2006, 12:26 AM

A very nice Padron 1926 robusto and a Red Hook Winter Ale.

**Lyrt** · 12-19-2006, 03:26 AM

A good Costieres de Nimes is Ch. de Campuget. Their Cuvee Prestige is very nice, and their regular bottling is super cheap.

Thanks for the tip.

My search for an American wine has only met with failure so far. I went to a wine merchant last Saturday and all he had was a Chardonnay.

**ouch** · 12-19-2006, 07:37 AM

You're in France! What the heck do you need American wine for?

**Lyrt** · 12-19-2006, 08:02 AM

Originally Posted by ouch

You're in France! What the heck do you need American wine for?

I need to make a good prank.

A good laugh is worth an American wine (and not the opposite).

Edit: what will it be tonight?

**boboakalfb** · 12-19-2006, 08:31 AM

Couple fingers of Dalhwinnie 15 year with a Peterson loaded with Frog Morton.

A forum member was kind enough to send me some samples of different 'baccy. Frog Morton was the first to sample. This is the 3rd bowl I have had with the Frog Morton, and I have to say I like it...I like it alot. It has a nice balance of Latakia and Virginia. Not too smoky...not too sweet. No tongue bite at all....just a nice cool smoke. I will definitely be ordering a tin of this. Looking forward to trying the other Froggy offerings as well.

**rikrdo** · 12-19-2006, 08:43 AM

Originally Posted by boboakalfb

Couple fingers of Dalhwinnie 15 year with a Peterson loaded with Frog Morton.

NICE !!!
======
Burned a bowl of Haddos Delight
in my Ser Jacopo Picta on the way home from work.
When I arrived, Found my kitchen island covered in ANTS !!$#@#$!!!
and am now enjoying a few fingers of Evan Williams.

**Jim** · 12-19-2006, 09:31 AM

Originally Posted by rikrdo

NICE !!!
======
Burned a bowl of Haddos Delight
in my Ser Jacopo Picta on the way home from work.
When I arrived, Found my kitchen island covered in ANTS !!$#@#$!!!
and am now enjoying a few fingers of Evan Williams.

Rik
How do you serve them? dipping sauce?

**rikrdo** · 12-19-2006, 09:58 AM

Originally Posted by Goosemeplease

Rik
How do you serve them? dipping sauce?

ARRRRRRRRRRRRRRRrrrrrrrrrrrrrrrrrrrrrrrrrrrr !!!
Arent they good dipped in chocolate ??
God I hate ants.
And they are soooo spoiled out here.
As soon as it dips below 60F they all want to be inside.
Girly - Antz, I tell ya !

**ouch** · 12-19-2006, 10:50 AM

Originally Posted by rikrdo

NICE !!!
======
Burned a bowl of Haddos Delight
in my Ser Jacopo Picta on the way home from work.
When I arrived, Found my kitchen island covered in ANTS !!$#@#$!!!
and am now enjoying a few fingers of Evan Williams.

Ah, Haddo's- the weed that people write poems, odes, and haiku about.

I tried my best to stop it............

http://www.tobaccoreviews.com/blend_...PHA=H&TID=1424

**Iceman** · 12-19-2006, 07:14 PM

A very tasty Griffin's torpedo and a couple of Sierra Nevada Pale Ales.

**ouch** · 12-19-2006, 08:12 PM

General Tso's chicken, from scratch.*
Samual smith Pale Ale (okay, more than one).
Esoterica Penzance.

*Recipe in B&B sauce depository.

**Scotto** · 12-20-2006, 12:55 PM

Last night I made one of the simplest and best-tasting meals, which is also one of the most butchered restaurant dishes: the chicken caesar salad. I can't tell you how many abominable versions I have had out over the years. The homemade version, with freshly made garlic croutons, fresh Parmigiano Reggiano, etc. is just awesome. No picture - it disappeared too fast.

**Jim** · 12-20-2006, 01:18 PM

Originally Posted by Scotto

Last night I made one of the simplest and best-tasting meals, which is also one of the most butchered restaurant dishes: the chicken caesar salad. I can't tell you how many abominable versions I have had out over the years. The homemade version, with freshly made garlic croutons, fresh Parmigiano Reggiano, etc. is just awesome. No picture - it disappeared too fast.

A favorite of mine also-especially with garden fresh greens,anchovy's in the dressing?

**ouch** · 12-20-2006, 05:46 PM

Five minute dinner (if you have the sauce handy)-

Cut king crab legs into 2 inch pieces
Saute in hot pan in butter and olive oil for 2 minutes
Deglaze with cognac
Add tomatillo sauce, cover and steam 3 minutes.

Simple as pie, looks amazing, and the taste? You'll have to ask the missus. I had to go to work, and "slim" polished off the lot faster than I cooked it. I didn't even get a taste.

**mtwo** · 12-20-2006, 06:08 PM

Originally Posted by Dinder1

A fine year for my favorite cola ,Thumbs Up!(from India) This cola has a nice spicey finish.

I love this stuff!

It also has a bit of rose essence.

**Scotto** · 12-20-2006, 06:40 PM

Originally Posted by Goosemeplease

A favorite of mine also-especially with garden fresh greens,anchovy's in the dressing?

Is there another way?

Tonight it is yet another dish way better at home than anything you can get in a restaurant - chicken marsala. I am off to the sauce depository to post the details.