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- Thread starter ORD_Buckeye
- Start date
Jagdaddy
Head Coach
Was back in Columbus a few weeks back and finally got to the Thurman Cafe, which I'd somehow never gotten around to before. My 80-year old Dad, needing, I think, to establish that he's still an apex predator, insisted on Thurmanators:
Mine's in the foreground and I did in fact finish it.
As for home cooking, here's some homemade spinach fettucine with brandy-flamed scallops:
Mine's in the foreground and I did in fact finish it.
As for home cooking, here's some homemade spinach fettucine with brandy-flamed scallops:
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ORD_Buckeye
Wrong glass, Sir.
Dover Sole Meuniére and some good Chablis.
For any young guys out there who want to learn how to cook for a broad, learn how to cook this. It's simple as hell to make but reeks of high end French cooking. Open a proper bottle of Chablis or Puligny-Montrachet and only Jim Harbaugh could fuck up the rest of the night.
For any young guys out there who want to learn how to cook for a broad, learn how to cook this. It's simple as hell to make but reeks of high end French cooking. Open a proper bottle of Chablis or Puligny-Montrachet and only Jim Harbaugh could fuck up the rest of the night.
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Crump's brother
Moxahala Park Carnie/ Rehoboth Strangler
Dover Sole Meuniére and some good Chablis.
For any young guys out there who want to learn how to cook for a broad, learn how to cook this. It's simple as hell to make but reeks of high end French cooking. Open a proper bottle of Chablis or Puligny-Montrachet and only Jim Harbaugh could fuck up the rest of the night.
There should be a thread for the young guys who can't cook. It's a great idea and I somehow doubt they come to this thread.
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Jagdaddy
Head Coach
Dover Sole Meuniére and some good Chablis.
For any young guys out there who want to learn how to cook for a broad, learn how to cook this. It's simple as hell to make but reeks of high end French cooking. Open a proper bottle of Chablis or Puligny-Montrachet and only Jim Harbaugh could fuck up the rest of the night.
I'm not so young, but I've got to learn that: My wife loves it, but I just haven't gotten around to it. Do you start with the filets or go next level and carve it off the bone tableside?
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If you're gonna fillet a cooked sole tableside, remind me not to get on your bad side where you can get midevil on my ass.
At any rate, it wouldn't do here. I think you could probably do this with halibut or something if sole isn't sitting at your fishmonger. (Its not at mine)
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ORD_Buckeye
Wrong glass, Sir.
Fileting the whole fish at the table is definitely out of my skill set. I buy the filets. Also, real N Atlantic Dover Sole is expensive as hell. I can get it in Chicago, but it'll be around 40-50 clams a pound. The West Coast stuff, also called petrale, is almost as good and usually under 20 a pound. What I had was on sale at Whole Foods for 11.99.
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ORD_Buckeye
Wrong glass, Sir.
Dozens of good recipes in the interweb tubes. The only real controversy is whether you add the lemon to the hot, brown butter in the pan and then spoon it onto the fish or spoon the butter onto the fish and then squeeze them with lemon. I do the former.
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ORD_Buckeye
Wrong glass, Sir.
Tilapia would be a good, cheap alternative. You won't get that plump sweet flesh that you get with Dover or Petale, but you could make a decent plate of food with it. Just don't eat it with California Chardonnay..........ever.
Seriously, I mean this.........NO FUCKING CALIFORNIA WINE.
ever.
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