Random Food/Beverages On Your Mind

[GravitySucks]

Don't know about that, but this is a thing:
"Poutine"

a Canadian dish, originating in the province of Québec, made with French fries and cheese curds topped with gravy.

I was afraid to hazard a pronounciation.  Any ideas?

Phat-en-ing


http://m.youtube.com/watch?v=rymOaPbKDFU

[Étouffée]

Phat-en-ing

Ok! that pronunciation doesn't sound like a bad sexual euphemism, as mine did.

[Robert Ghostwolf's Ghost]

Don't know about that, but this is a thing:
"Poutine"

a Canadian dish, originating in the province of Québec, made with French fries and cheese curds topped with gravy.

I was afraid to hazard a pronounciation.  Any ideas?

I've seen it and am content to pass and just watch others enjoy it. I had no idea Lays sells it in bags, though.

And for some reason, I have a sudden hankering for a bucket of boiled crawdads to snack on while I watch MST3K on the Comet network.

[Dr. MD MD]

Don't know about that, but this is a thing:
"Poutine"

a Canadian dish, originating in the province of Québec, made with French fries and cheese curds topped with gravy.

I was afraid to hazard a pronounciation.  Any ideas?

Poo-teen would be the correct pronunciation. 

[Astrid Galactic]

Had a sublime afternoon. Punched out at work and walked over to the performing arts center and sat down only moments before the symphony started playing. (werk perk comp ticket) They performed various selections from Wagner, Guilmant and Tchaikovsky.

Afterwards, I went down to one of our local seafood houses and ate at the buffet. (comp free buffet ticket) Don't have the stomach I use to have but I still filled up. Oh, my! Only a tiny bit of the following and mostly only one piece of each and still I didn't have even half of what was on offer. Some of the things I sampled were salmon with dill, baked mahi mahi, teriyaki shark, clams casino, steamed shrimp, steamed blue crab, garlic (hot) chicken wing, spare rib, broccoli, long crisp string beans, baked beans and Maryland crab soup.

But the best was the half dozen of raw oysters on the half shell that I topped with cocktail sauce, horseradish and fresh lemon. Nothing beats that combo. YUM!!! The only thing missing was a fine bottle of champagne, though I did have a very nice Blue Marlin cocktail which was very tasty.

[Uncle Duke]

AG-

Your description of the seafood buffet reminded of the local seafood houses from my first job out of college at Langley in the early 80s.  One was Chesapeake Bay Seafood, and the other was Captain ?? (Jack? George? John?) Seafood.  To a kid who'd grown up in the Midwest, the bounty of the sea these buffets offered was extraordinary.  I distinctly remember skeptically eating my first scallop.  Then in the late 80s I did a lot of travel to the west coast where I frequented a chain called "Seafood Broiler", where I discovered shark and swordfish.  Sadly the chain was bought out by Red Lobster.

[Astrid Galactic]

AG-

Your description of the seafood buffet reminded of the local seafood houses from my first job out of college at Langley in the early 80s.  One was Chesapeake Bay Seafood, and the other was Captain ?? (Jack? George? John?) Seafood.  To a kid who'd grown up in the Midwest, the bounty of the sea these buffets offered was extraordinary.  I distinctly remember skeptically eating my first scallop.  Then in the late 80s I did a lot of travel to the west coast where I frequented a chain called "Seafood Broiler", where I discovered shark and swordfish.  Sadly the chain was bought out by Red Lobster.

Red Lobster is disgusting!

I know of a Captain Erinie's and a Captain Harvey's but neither have a buffet that I'm aware of.

Same region. You would know this place but I don't like to publicly post stuff too close or identifying. The 'land of pleasant living.' I'm sure you're familiar with that phrase commonly used for an old local beer commercial. (Shitty beer though, in my opinion. Of course, I don't drink beer either.) Although, maybe before your time.



Have you ever been to Jimmy Cantler's Riverside Inn in Annapolis? Very good. In fact, it's featured in a Jack Nickolson movie. Think it was As Good As It Gets. Yeah, when it comes to seafood houses, Jimmy's is as good as it gets. I swear, if I were a mermaid, I'd be so fat. I so love fish and seafood.

http://www.cantlers.com/

[Camazotz Automat]

Cannabis-laced "medicated tuna salad sandwich" to relieve migraines.  Also incorporates specific nutrient-rich foods aimed at migraine resolution.

Tell your headache to take a powder:  A BellGab Cannabis medicated tuna salad sandwich powder.

cannabis-infused olive oil recipe:
http://theleafonline.com/c/lifestyle/2014/02/recipe-cannabis-infused-olive-oil/

full sandwich recipe:
http://theleafonline.com/c/lifestyle/2014/11/healing-recipes-migraine-medicated-tuna-salad-sandwich/

[GravitySucks]

Pad Kee Mao - Thai Drunken Noodles - I love the Thai basil which is a main ingredrient in this dish. I isually order it with pork with a spicy level called "Native Northeast"

[Uncle Duke]

Red Lobster is disgusting!

I know of a Captain Erinie's and a Captain Harvey's but neither have a buffet that I'm aware of.

Same region. You would know this place but I don't like to publicly post stuff too close or identifying. The 'land of pleasant living.' I'm sure you're familiar with that phrase commonly used for an old local beer commercial. (Shitty beer though, in my opinion. Of course, I don't drink beer either.) Although, maybe before your time.

Have you ever been to Jimmy Cantler's Riverside Inn in Annapolis? Very good. In fact, it's featured in a Jack Nickolson movie. Think it was As Good As It Gets. Yeah, when it comes to seafood houses, Jimmy's is as good as it gets. I swear, if I were a mermaid, I'd be so fat. I so love fish and seafood.

http://www.cantlers.com/

I've been to Annapolis a couple times for conferences and other events at USNA, but don't remember Cantler's.  If I make it back there, I'll look it up.

[Richard Groyper]

Someone in this thread insulted my beloved Red Lobster--I'm not happy about it. In fact, I might have to quit the forum altogether. I've read some heinous material on BellGab, but this is too much. I don't think I'll be able to recover from this anytime soon.

ps: Olive Garden is okay.

[Astrid Galactic]

Someone in this thread insulted my beloved Red Lobster--I'm not happy about it. In fact, I might have to quit the forum altogether. I've read some heinous material on BellGab, but this is too much. I don't think I'll be able to recover from this anytime soon.

Sorry, ekcuF. Yes, it really is that bad. If you visited my neck of the woods, or beach, you would become a convert. Then again, maybe I shouldn't ruin things for you if that's all you can get.

ps: Olive Garden is okay.

No it's not. Personally, I'm not big on Italian food, especially Sicilian, but can't argue that they certainly know their way around a cucina. Northern Italian is my preference. I've found some very good dishes and cooking tips from them. Unfortunately, too many Italian restaurants tend to ignore many of their superb dishes which is why I rarely go to Italian restaurants. Basically, it's the tomato sauce that I don't always like. There are a lot of dishes I'll use it in but also a lot that just don't agree with me. In fact, smelling homemade spaghetti sauce simmering on the stove makes me nauseous.

When it comes to places like Red Lobster and Olive Garden, it's like using reconstituted lemon juice instead of fresh lemons. Disgraceful and tastes like shit.

[Astrid Galactic]

I've been to Annapolis a couple times for conferences and other events at USNA, but don't remember Cantler's.  If I make it back there, I'll look it up.

If you go back, it's a must, especially if the weather is nice since it sits on the river.

[Uncle Duke]

If you go back, it's a must, especially if the weather is nice since it sits on the river.

A bit further south, but we used to eat at a mom & pop seafood place on Solomons Island when visiting Pax River.  Don't remember the name, but it was about as nondescript as it could be, until the food arrived.  Not far way was a tiki bar we'd hit afterwards if the weather was nice. 

[Astrid Galactic]

A bit further south, but we used to eat at a mom & pop seafood place on Solomons Island when visiting Pax River.  Don't remember the name, but it was about as nondescript as it could be, until the food arrived.  Not far way was a tiki bar we'd hit afterwards if the weather was nice.

I've only been to Solomons Island once and found it to be a very nice area. Unfortunately, didn't visit any restaurants. There's a lot of good places around the Mid-Atlantic region. A lot of shit too. Some are well known while others are hidden gems.

Now that we're in the off-season, we now have a lot of great happy hours and winter specials. A lot of the restaurants will offer half priced entrees on certain days or between certain hours. It's all about knowing how to work the menus.

[Robert Ghostwolf's Ghost]

Hey Ghost, that looks tasty.  How about sharing the recipe?

Here you go, Duke! Enjoy!

Snawsage Casserole

2 1/2 Cups Herb Croutons
2 Cups Shredded Cheddar Cheese
1 Can Mushroom Soup
Small Can of Mushrooms
2 lbs. Pork Snawsage, browned and drained
2 1/2 Cups Milk
4 Eggs
3/4 Tsp. Dry Mustard

Place croutons in bottom of 9x13 pan, top with cheese. Put snawsage over cheese.
Beat eggs, milk, and mustard, then add mushrooms and soup and mix them in.
Pour over everything. Refrigerate overnight and bake at 300 degrees for 1 1/2 hours.

[Robert Ghostwolf's Ghost]

You probably shouldn't try this, Yorkie, because it has flavor and you people aren't used to that.

[K_Dubb]

You probably shouldn't try this, Yorkie, because it has flavor and you people aren't used to that.

I shudder to think what passes for simple uncased sausage over there.  I found this ringing endorsement of British sausage-making from the Guardian:

There are few foods that reward a bit of care and attention quite as well as the simple banger. A poorly made supermarket sausage can be an awful thing; recycling the worst waste meats and packed with fillers, fluids and modifiers enough to choke a goat. Yet a properly made artisanal sausage from an honest butcher calls forth hymns of praise from the lucky consumer. What too few of us seem to realise is how little effort it can take to go one better and actually make our own sausages, controlling quality and flavours and producing something immeasurably more transcendent than the dispiriting slurry-packed condom in the polystyrene tray on the chiller shelf.

https://www.theguardian.com/lifeandstyle/wordofmouth/2009/nov/04/sausages-how-to-make

[Camazotz Automat]

A Jakes hamburger

[Richard Groyper]

Sorry, ekcuF. Yes, it really is that bad. If you visited my neck of the woods, or beach, you would become a convert. Then again, maybe I shouldn't ruin things for you if that's all you can get.

No it's not. Personally, I'm not big on Italian food, especially Sicilian, but can't argue that they certainly know their way around a cucina. Northern Italian is my preference. I've found some very good dishes and cooking tips from them. Unfortunately, too many Italian restaurants tend to ignore many of their superb dishes which is why I rarely go to Italian restaurants. Basically, it's the tomato sauce that I don't always like. There are a lot of dishes I'll use it in but also a lot that just don't agree with me. In fact, smelling homemade spaghetti sauce simmering on the stove makes me nauseous.

When it comes to places like Red Lobster and Olive Garden, it's like using reconstituted lemon juice instead of fresh lemons. Disgraceful and tastes like shit.

I'd love to your review of Taco Bell...

[Robert Ghostwolf's Ghost]

I shudder to think what passes for simple uncased sausage over there.  I found this ringing endorsement of British sausage-making from the Guardian:

https://www.theguardian.com/lifeandstyle/wordofmouth/2009/nov/04/sausages-how-to-make

"Dispiriting Slurry-packed Condom" would be a dandy name for a band! I'm afraid I've never been served a yummy artisanal banger that elicited "hymns of praise."

[K_Dubb]

"Dispiriting Slurry-packed Condom" would be a dandy name for a band! I'm afraid I've never been served a yummy artisanal banger that elicited "hymns of praise."

I do remember a Polish liver sausage whose velvety texture (from egg yolks) and delicate spicing merited, and produced, a veritable encomium.  We rhapsodized on that specimen for a good fifteen minutes.

[ItsOver]

I'd love to your review of Taco Bell...

After eating 3 bean burritos.

[zeebo]

I'd love to your review of Taco Bell...

Remember when TB was good?  I mean it was always bad, but it was good-bad.  Like back in the early 80's before the food police & over-industrialization killed it?  Now, I don't know what it is except mostly filler and hardly any cheese in the tacos. 

Which makes me long for another lost classic of yore ... the old crispy greasy Jack-in-the-Box onion rings from twenty years ago, not those dry cardboard ones of today.

[Robert Ghostwolf's Ghost]

Remember when TB was good?  I mean it was always bad, but it was good-bad.  Like back in the early 80's before the food police & over-industrialization killed it?  Now, I don't know what it is except mostly filler and hardly any cheese in the tacos. 

It beats me why, but about three or four times a year I get an irresistible craving for a bag of Taco Bell's basic crunchy beef tacos, although I do discard a lot of the cheese product that comes with it. I gave up most fatty and fast food years ago, but every so often my body seems to tell me it's a little bit out of balance and only something like a half-pound bag of peanut M&Ms, a greasy bratwurst, or Taco Bell will set it right.

[Camazotz Automat]

[ItsOver]

Remember when TB was good?  I mean it was always bad, but it was good-bad.  Like back in the early 80's before the food police & over-industrialization killed it?  Now, I don't know what it is except mostly filler and hardly any cheese in the tacos. 

Which makes me long for another lost classic of yore ... the old crispy greasy Jack-in-the-Box onion rings from twenty years ago, not those dry cardboard ones of today.

Or McDonald's fries, when they used beef tallow.  Give me an In-N-Out cheeseburger with old-school McD fries.

[Astrid Galactic]

I'd love to your review of Taco Bell...

Dead 136 rolled in a carpet.

After eating 3 bean burritos.

You'd be tooting hymns of something or other after that.

[Dr. MD MD]

Sorry, ekcuF. Yes, it really is that bad. If you visited my neck of the woods, or beach, you would become a convert. Then again, maybe I shouldn't ruin things for you if that's all you can get.

No it's not. Personally, I'm not big on Italian food, especially Sicilian, but can't argue that they certainly know their way around a cucina. Northern Italian is my preference. I've found some very good dishes and cooking tips from them. Unfortunately, too many Italian restaurants tend to ignore many of their superb dishes which is why I rarely go to Italian restaurants. Basically, it's the tomato sauce that I don't always like. There are a lot of dishes I'll use it in but also a lot that just don't agree with me. In fact, smelling homemade spaghetti sauce simmering on the stove makes me nauseous.

When it comes to places like Red Lobster and Olive Garden, it's like using reconstituted lemon juice instead of fresh lemons. Disgraceful and tastes like shit.

I don't know if you're familiar with Northern Exposure or not but you sound like someone with an educated enough palette to appreciate the cooking of Adam. 


https://www.youtube.com/watch?v=Ge6MkU3vBIw

[Richard Groyper]

I'd love to your review of Taco Bell...

love to read* smh