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Post by ejoyce on Mar 17, 2009 17:59:27 GMT -6
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Post by Smoke on Mar 17, 2009 18:02:31 GMT -6
Thx, You too, Been eating corned goose for a week now.
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Post by ejoyce on Mar 17, 2009 20:56:11 GMT -6
 Really?
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Post by Smoke on Mar 18, 2009 2:11:31 GMT -6
Yeah, I'm a goose hunter...also the only one that really likes it so I need to find creative ways to use it up. "corning" it has worked out well.
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Post by Smoke on Mar 18, 2009 5:50:44 GMT -6
Hope ya had lot's of Green Beer Fish!
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Post by fish on Mar 18, 2009 13:49:55 GMT -6
not beer on 3/17, but whiskey.
although you can not get better than american sour-mash whiskey, 3/17 is irish whiskey day . they do make good whiskey.
did i mention that i like whiskey ?
my grandmother came from ireland to this country when she was a teenage girl.
she married a boy from italy.
my father had 56 cousins in new york on his irish side.
we just buried my sister's mother-in-law at 98 years. another girl from ireland who married an italian boy.
God rest all souls.
but in my family the point was always made that if anyone hyphenates american,
as in american-irish, or american-italian, they don't add, they subtract.
keep the faith,
"dublin lawyer" fish
"Dublin Lawyer":
* 1 live lobster weighing about 1 kg / 2 1/4 pounds, cut in two the long way (down the center)
* Three heaping tablespoons butter
* 4 tablespoons Irish whiskey
* 150ml / 1/4 UK pint / 6 fluid ounces / 3/4 cup heavy cream
* Salt and pepper to season
Kill the lobster, cut the shell open the long way, and remove all the meat from the body and claws: also, don't throw away the lobster's coral (unless you don't like it) -- it's used in this dish. Keep the shells for serving.
Cut the meat and coral into chunks. Heat the butter until foaming: then quickly sauté the lobster chunks in it until just cooked byt not colored.
Warm the whiskey slightly: then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the shells and serve piping hot. Serves 2.
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Post by fish on Mar 18, 2009 13:56:07 GMT -6
not beer on 3/17, but whiskey.
although you can not get better than american sour-mash whiskey, 3/17 is irish whiskey day . they do make good whiskey.
did i mention that i like whiskey ?
my grandmother came from ireland to this country when she was a teenage girl.
she married a boy from italy.
my father had 56 cousins in new york on his irish side.
we just buried my sister's mother-in-law at 98 years. another girl from ireland who married an italian boy.
God rest all souls.
but in my family the point was always made that here we are all-americans, and if anyone hyphenates american, as in american-irish, or american-italian, they don't add, they subtract.
keep the faith,
"dublin lawyer" fish
"Dublin Lawyer":
* 1 live lobster weighing about 1 kg / 2 1/4 pounds, cut in two the long way (down the center)
* Three heaping tablespoons butter
* 4 tablespoons Irish whiskey
* 150ml / 1/4 UK pint / 6 fluid ounces / 3/4 cup heavy cream
* Salt and pepper to season
Kill the lobster, cut the shell open the long way, and remove all the meat from the body and claws: also, don't throw away the lobster's coral (unless you don't like it) -- it's used in this dish. Keep the shells for serving.
Cut the meat and coral into chunks. Heat the butter until foaming: then quickly sauté the lobster chunks in it until just cooked byt not colored.
Warm the whiskey slightly: then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the shells and serve piping hot. Serves 2.
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Post by Smoke on Mar 18, 2009 14:17:38 GMT -6
You'll have to adjust the servings for when Pam, Eileen and I come over for supper.
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Post by ejoyce on Mar 18, 2009 17:05:42 GMT -6
There's a convenient little flight from Ohio to Manchester - could be there in no time!
Boy does that sound good.....
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Really? 
And so my week begins.
Sept 1, 2014 17:43:09 GMT -6
And so my week begins.
Sept 1, 2014 17:43:09 GMT -6