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  1. #4276
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    I think the topic had to do with sun tanning.

    But not today due to all of the snow.

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    You get snow, we get rain. Hmmm.....

    Anyhow, I thought the topic was darksuckers?????
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

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    This thread had a topic? Really? Oh well.

    PS. Kiwi-land is apparently still overun with deer - mmmm, venison.

    Cheese and wine. As long as it's a cheese that bites you as you bite it, and a nice soft red to wash it down please.
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    Quote Originally Posted by jerrygarcia View Post
    It would be appropriate that this thread will die then.

    Maybe instead of posting in some of these threads, I will just come here to post.

    This could become the blog thread of nothingness.

    From the beginning, how true did it become??

    I like cake. I prefer regular white cake with buttercream frosting. Sometimes, I like to put M&M's on my cake. I also like to put Red-Hots cinnamon candy on my cake. I like the way the candy merges with the icing.. When the darksuckers implode, have you ever noticed the transfer of light to dark that happens almost exponentially at the same time? Is this the result of the anti-dark vs. dark transfusion within the glass bulbs? I don't know if I've ever eaten a swordfish. Do they put those in vienna's?
    I fish for a living, but I have to work for money...

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    Quote Originally Posted by volfirie View Post
    This thread had a topic? Really? Oh well.

    PS. Kiwi-land is apparently still overun with deer - mmmm, venison.

    Cheese and wine. As long as it's a cheese that bites you as you bite it, and a nice soft red to wash it down please.
    Absolutely!

    Although I tend to prefer whites. However, I do have a nice port that I bought in Australia that has not been opened yet. We had a tasting of it at the winery. YUMMMY, along with some dark bittersweet chocolate and you have a match made in heaven.

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    Quote Originally Posted by superchef View Post
    Absolutely!

    Although I tend to prefer whites. However, I do have a nice port that I bought in Australia that has not been opened yet. We had a tasting of it at the winery. YUMMMY, along with some dark bittersweet chocolate and you have a match made in heaven.
    OK, I'm hungry now...'cept I'll go for a Lambrusco.

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    Now your talking, a nice drop of Cab Sav, or Shiraz with a nice plate of cheeses, and some metwurst, mmmmmmmmm

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    I'll stick with the frog head salad.

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    I'd rather just have the frog legs, light batter, fried, please.

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    Quote Originally Posted by superchef View Post
    Absolutely!

    Although I tend to prefer whites. However, I do have a nice port that I bought in Australia that has not been opened yet. We had a tasting of it at the winery. YUMMMY, along with some dark bittersweet chocolate and you have a match made in heaven.
    Consider me invited! I like whites, my favourite is a Marsanne from a central Victorian winery. What's the port you picked up - lurve a good port!
    Port and cheese... Magic.
    Port and dark chocolate... Magic.
    Have you ever tried port and apples? Cutting the apple into segments (like an orange) and dipping them in the port... Especially with our green Granny Smith types (something like a nicer cooking apple.)... Very tasty.
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    Port or white zinfendel with cheese is good
    Port with granny smith apples is good (best combined with the cheese, crackers, and pickles though)

    Not much on chocolate, so someone else can have my share, I'll stick to the port.
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

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    Quote Originally Posted by MalahatTwo7 View Post
    Port or white zinfendel with cheese is good
    Port with granny smith apples is good (best combined with the cheese, crackers, and pickles though)

    Not much on chocolate, so someone else can have my share, I'll stick to the port.

    Ok. I'll make the sacrifice and take your share of chocolate, however, you don't get my share of the port. I love Granny Smiths. I could go for dipping the apples in port, topping it with some dark chocolate...

    I wonder if it would work if I made some crusty artisian bread, slice it into chunks, top iwht some good aged cheese, dip the apple slices in port, put on top of the cheese, grate some dark chocolate over it and eat the whole lot.

    voli- I'l have to look when I get home. I can't remember the port offhand just that it was very good (to me anyway).
    Last edited by superchef; 02-29-2008 at 02:01 PM.

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    I noticed the FH forums database is having hiccups again. Posts in some threads are in the incorrect order, with people quoting posts before the quoted post appears.



    I needed to post this over here where that sort of thing is normal.





    Fig Newton anyone?
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    Quote Originally Posted by ullrichk View Post
    I noticed the FH forums database is having hiccups again. Posts in some threads are in the incorrect order, with people quoting posts before the quoted post appears.
    I haven't noticed that yet, but I am getting this:
    This forum requires that you wait 3 seconds between searches. Please try again in 1297 seconds.

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    Regarding fig newtons....

    I understand the fig part.

    But the newton......

    Are the figs installed with a metric torque wrench?

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    Talking Hmm...........

    Quote Originally Posted by LEWTFL View Post

    Are the figs installed with a metric torque wrench?


    No, Use a Metric Crescent wrench........
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    Quote Originally Posted by superchef View Post
    However, I do have a nice port that I bought in Australia that has not been opened yet.

    Sydney is the only port that I know of in Austrailia. And it's been open since the first colonists landed there......
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  18. #4293
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    I am referring to the type of port ones imbibes Chief.

    Voli-
    The bottle says it is Brian McGuigans Private Reserve Tawny Port. 18% alcohol. It says it is a 15 year old port. When we were there, they wer getting ready to take it off the market so they could age it so more and then put it back on the market and sell it for a higher price because the same port is now 20-25 years old. This will be one to savor slowly.
    Last edited by superchef; 03-01-2008 at 05:44 PM.

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    [QUOTE=superchef;925947]I wonder if it would work if I made some crusty artisian bread, slice it into chunks, top iwht some good aged cheese, dip the apple slices in port, put on top of the cheese, grate some dark chocolate over it and eat the whole lot. QUOTE]

    OK. I'd try that, but it would have to be served with a very well chilled bottle of, maybe Hock? Nothing sweet...

    Why would they take a Tawny Port off the market? Tawny doesn't age in the bottle - at least, that's what I've been told. Anyway, I've never heard of that particular port, but there are so many around! And beauty is in the eye of the beholder. Or the taste buds...
    "Professional" means your attitude to the job...

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    They told us at the winery they were taking it off. I have yet to open it. One of these days I may have it. Especially if I move to Sydney as I hope. You can't bring anything into the country that is food or drink related. I probably would not be able to bring it back in even though I boiught it in Australia (seeing as how I would not be able to prove it was bought in Australia anyway.

    I am getting ready to bake the bread. I have everything else. What time should I expect you?


    wow- I just checked my bank account. I received my Federal refund yesterday (I mailed it February 1). The state has not shown up yet. The Feds must be hoping I'll spend it so they have money to send me the $600 in May.

    However, I have a plan to counteract the government's plot to entice us into spending money. I am not going to spend it, nor will I spend the money they send out in May-June. I am going to store it up. We squirrels are like that.
    Last edited by superchef; 03-01-2008 at 02:25 PM.

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    I'm thinking of paying my taxes with a credit card so I can use the rebate check to pay my credit card bill. Now, I will have to strategically work out the payment schedules so that I will not have an excessive interest penalty. I have also thought about buying stock in Visa since they are thinking of going to an open shareholder trading system. Then, when I didn't pay my bill, I could come collect my own stuff?!!
    I fish for a living, but I have to work for money...

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    The best anyone can do is to die before all the payments come due at the same time.

    That's how you win the credit game!

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    I bought some fresh Pacific red snapper today. Haven't decided on herbs and flavors yet, maybe crushed fennel seeds, salt and pepper, brush it with some canola oil (olive oil won't hold up to high heat if I stick it under the broiler and I really do not want to see the big red tiller trucks pulling up here! ) and lemon juice and then season both sides with the herbs. Should turn out quite nice I think (although not as nice as the snapper I caught when I was in NZ (honors go to Mrs. Kiwi on cooking it that time and Kiwi for cleaning the fish.)

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    Schnapper is good tucker!


    (Traditional spelling...)
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    Default Next time I see a frog it had better be alive and hopping...

    Quote Originally Posted by firecat1 View Post
    I'd rather just have the frog legs, light batter, fried, please.
    Ugh! I think I'm going to be sick!
    It's not the destination, but the journey that matters.

    Stay safe

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