One cup of sour cream and two table spoons of quality moustard. Mix.
Cut two apples in small "boats" and mix with the sour cream. Add salt and pepper. Take half a pound of smoked wild salmon (From the baltic sea. Not the norwegian type). lay it on two plates and add a hint of lime and place the apples on top of it and eat both plates yourself.
Being at college makes you appreciate good steak more than anything else, though.
Seriously. After days (months) of exposure to fatty pork, chicken, and rarely beef, you really love to lunge into a nice medium-rare steak; preferably in a french bistro-type restaurant where they serve it with good frites
Corned beef and cabbage with potatoes, carrots and onions all boiled in the same pot. Some fresh-baked bread and (real) butter and a Sam Adams to wash it all down and omigoodness is that yummy.
Comments
Cut two apples in small "boats" and mix with the sour cream. Add salt and pepper. Take half a pound of smoked wild salmon (From the baltic sea. Not the norwegian type). lay it on two plates and add a hint of lime and place the apples on top of it and eat both plates yourself.
Oh, and anything with oranges.
[ 01-30-2002: Message edited by: MacAgent ]</p>
Nowadays, I'd have to say my fav is Lexington-style barbecue.
if you lived in North Carolina, you'd know what I'm talking about!
Out of all the BBQ I've tried North Carolina's is still the best
Being at college makes you appreciate good steak more than anything else, though.
Seriously. After days (months) of exposure to fatty pork, chicken, and rarely beef, you really love to lunge into a nice medium-rare steak; preferably in a french bistro-type restaurant where they serve it with good frites
I am also a huge fan of mussels and salmon.
And anything with garlic.
All washed down with a cold, fizzy Dr. Pepper with little round ice cubes (wait, is that a contradiction? You know what I'm talking about...)
Mmmmmmmmmmmmmmmm!
J :cool:
Restaurant: Seitan Satay from Down To Earth restaurant in Red Bank, NJ
Home Made: My very own vegan "chicken" parm.