Carlo Rossi Blush, $3.49 for a gallon jug at Walmart
Or cheap assed Grapa direct from Italy.
Or cheap assed Grapa direct from Italy.
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'Scuse me while I lose what's left of my lunch after dealing with the chick flick thread...Carlo Rossi Blush, $3.49 for a gallon jug at Walmart
Or cheap assed Grapa direct from Italy.
Buy Yellowtail wine, lots of it.
They are a customer of ours & the more they sell, the more work we get.
I have 2 bottles sitting in the dining room, i'm a little afraid to drink it.
What in the world do you produce, for an Australian wine maker, in Wisconsin?
Thanks.
I'm not really buying any wine right now. I need to drink some of my older stuff before it starts declining. If I see a bottle of the Fianchetto I'll give it a taste.
Thanks - I'll go find it.$40/bottle around here. Probably less than that your direction. A steal at that price.
Thanks - I'll go find it.
Here's one for you: 2004 St. Clement Orropas. It's a blend from a great vintage (85% cab/15% merlot.) About the same price - maybe a few dollars more. Amazing wine for the price, and very drinkable now. Competes with some $100 bordeaux I've had.
I get the distinct feeling that Claire is one heck of a cook!Claire, ugh....
One of these days I'm going to have to teach you that not all food is supposed to taste good! A chef's touch can ruin some meals!
I get the distinct feeling that Claire is one heck of a cook!
And a meal doesn't have to be complicated to rise above. The "chef's touch" is what can elevate the simple to the sublime.
One of the best meals I've ever had was a simple broiled lobster at Emeril's. The chef really knew his business, and using good technique, and a simply amazing sauce, created a memorable meal. I mean, how much can you do with a lobster tail?
Not taking anything away from you, Jeff. You sound like a pretty good cook yourself. But I think Claire has the edge.
By the way, I'll endorse Emeril's as one of the best restaurants I've ever been to. Pretty pricey, but worth it. We have one here in Orlando, and I know there are a few more scattered around the country. Definitely worth a visit if you're ever near one and want a top-notch dining experience.
I'm with you.I hope she is a better cook than myself. I actually only cook once in a while, or go on tangents. Otherwise I just toss something together, my wife's and I schedule are so wacked that sit down meals aren't really doable right now.
Anyway...I guess I was saying is that its not always even about sublime. Perfection is the lack thereof. It is appealing to something different than purely taste. Look at sloppy joes, or a somewhat bland casserole, they might not be the most elegant of meals, but they can inspire something different.
I'm all for good food, but believe it or not, a somewhat bland casserole I freakin love!