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What's your guilty dining pleasure?
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dougiedude
··Carpe horologium!Try it with some port. I like it with Graham's 10 year tawny as a regular bottle, but it's good with vintage port too. Just opened a bottle of '85 Warre's last night and will wait a few days for it to breathe. Man, what a lot of sediment! With winter coming, I'll be stocking up on the good dark chocolate to go with my rack of port ('70 & '77 Graham's, '70 & '77 Taylor Fladgate, and '77 & '85 Dow's).
I've had good luck with running a vintage port with a lot of sediment thru a wire tea strainer lined with a new paper coffer filter directly into a glass and let it open-up for at least a couple of hours.
It is amazingly good. Especially with pecan pie and chocolate!
Thanks, Dennis!
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ulackfocus
·I just popped and started drinking my first (definitely not my last!) bottle of Graham's 10 year tawny.
It is amazingly good. Especially with pecan pie and chocolate!
Thanks, Dennis!
You're quite welcome! Graham's is the gold standard for tawny port, and that's not just my opinion. I like the 10 better than the 20 because it's less oaky.
However, should you take a shining to port, you should splurge on a single bottle of Graham's or Taylor Fladgate from either 1970 or 1977. It won't be cheap but is an experience any port fan should have. You never know until you try, eh? On the opposite end of the scale price-wise is Renault. I don't think there's a better sub-$30 dollar tawny available. I'm not far from the winery and catch it on sale once in a while for $16.99 a bottle. Check your PM's.
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haga888
·
As a Canadian I feel like it's my duty to eat a box of KD at least once a year. Usually without the coloured stuff but it's the only way my wife would let me eat it.
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MikiJ
·Ex Butcher here the porterhouse is the US name for the first 3-4 larger cuts off the sirloin (t-bone)at the Rump end.
Porterhouse - T-bone- Sirloin steak are all off the same cut...
Bone it out and you would have a Long fillet and a Sirloin (New York steak) and bones for Sandy our Forum Mascot
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NT931
·The post count farming is making this billy goat ... gruff.
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dougiedude
··Carpe horologium!The post count farming is making this billy goat ... gruff.
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Baco Noir
·These posts made me hunger for pecan pie and port at Thanksgiving. Unfortunately my wife has a gluten intolerance, so I'd either have to eat a whole pie (& I'm diabetic) or just buy a slice at a store somewhere, which I may have to do. My mom made the best pecan pie I've ever had and these posts have me drooling for a piece, with the port of course.
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dougiedude
··Carpe horologium!These posts made me hunger for pecan pie and port at Thanksgiving. Unfortunately my wife has a gluten intolerance, so I'd either have to eat a whole pie (& I'm diabetic) or just buy a slice at a store somewhere, which I may have to do. My mom made the best pecan pie I've ever had and these posts have me drooling for a piece, with the port of course.
I got mine (that you see in the photo) from Trader Joe's. If you have a TJ,you might try there, as they arent very big, and you can still eat the whole thing!
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Baco Noir
·On a cold winter day, it seems appropriate to make my buffalo chili to serve with a grilled cheese sandwich for a great comfort food lunch.
I'm glad I winterized the waterfall last weekend since it's been snowing with some subzero temps this week.
I'm glad I winterized the waterfall last weekend since it's been snowing with some subzero temps this week.
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dougiedude
··Carpe horologium!Just had some chili that a friend made for a bunch of us after a group bike ride, and that was pretty tasty, but yours looks incredible!👍
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alam
·and some excellent, relaxing days of summer Sundays on the deck 😀
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Dengar
·toast + peanut butter + Huy Fong chili garlic + banana slices = happiness
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DocHolliday
·Bob's Steakhouse in Dallas, TX.
26oz. Bone-in Rib eye Medium-rare.
In the words of JD, and Turk from Scrubs " It's steak night, and we're gonna eat it right"
26oz. Bone-in Rib eye Medium-rare.
In the words of JD, and Turk from Scrubs " It's steak night, and we're gonna eat it right"
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ulackfocus
·Gentlemen, it's a GOOD night tonight!
Truth be told, the '77 Graham's or '85 Warre's is a little more my style because they have more zing in the fruit department - but that can overpower chocolate so they're both better when drank solo. The slightly more muted / tamed (depending on your outlook) flavor of Taylor Fladgate is a much better combination with dark chocolate when you let them merge in your mouth as they warm together. What a great toasty feeling on a cold night! 🥰
Truth be told, the '77 Graham's or '85 Warre's is a little more my style because they have more zing in the fruit department - but that can overpower chocolate so they're both better when drank solo. The slightly more muted / tamed (depending on your outlook) flavor of Taylor Fladgate is a much better combination with dark chocolate when you let them merge in your mouth as they warm together. What a great toasty feeling on a cold night! 🥰
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Baco Noir
·Nice dinner at home tonight. Bison steaks, baby bella risotto, and grilled asparagus served with a 2000 Chateaunuef da Pape.
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usfpaul82
·Cheers everyone!
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Shem
·
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Archer
··Omega Qualified WatchmakerI like lots of things that are bad for me, and I have cut back on them considerably...
Probably before my recent heart attack, this was my favourite meal. Not something I ate often, but my guilty pleasure as the thread suggests. Pierogi (various types like plain potato and cheese, sometimes with onions, or bacon inside also), couple of eggs over easy, and a bunch of fried onions...I would also fry up some sliced Polish sausage if I had any on hand. If I was forced to choose a last meal, this would be it:
Have to get a little bit of everything on the fork - it's heaven...
Of course limiting my cholesterol, one egg is more than they want me having in a day, so although I have had pierogi, it's only with onions and no eggs. 🙁
On a slightly different topic, but still food, I was happy to learn from my (somewhat puzzled) dietitican that I can still eat my favourite sandwich for lunch:
I know it sounds odd, but use a Spanish or sweet onion, and it's very tasty! 😀
Cheers, Al
Probably before my recent heart attack, this was my favourite meal. Not something I ate often, but my guilty pleasure as the thread suggests. Pierogi (various types like plain potato and cheese, sometimes with onions, or bacon inside also), couple of eggs over easy, and a bunch of fried onions...I would also fry up some sliced Polish sausage if I had any on hand. If I was forced to choose a last meal, this would be it:
Have to get a little bit of everything on the fork - it's heaven...
Of course limiting my cholesterol, one egg is more than they want me having in a day, so although I have had pierogi, it's only with onions and no eggs. 🙁
On a slightly different topic, but still food, I was happy to learn from my (somewhat puzzled) dietitican that I can still eat my favourite sandwich for lunch:
I know it sounds odd, but use a Spanish or sweet onion, and it's very tasty! 😀
Cheers, Al