Discussion in 'The VIP Lounge' started by DYohn, Mar 21, 2017.
The Peabody hotel has ducks that parade through the lobby
John, funny guy....wise guy (good fellas)
.....OT the OU Sooners lost to Georgia
Yes, they parade thru at 11;00 and depart at 5PM
I must admit I read that as "dick pictures."
I'll look for some DUCK photos
I just put a 3.5 pound sirloin roast into the slow cooker along with a yellow onion, a couple shallots, a chopped celery root, a pound of sliced shitake and a pound of sliced portabella mushrooms, two cups of a nice Shiraz, a cup of beef broth, and seasoned with smoked paprika, rosemary, thyme, salt and pepper, and a couple bay leaves. In 6 or 7 hours I'll let you know how it came out.
Dammit why doesn’t that GIF work. Goat’s fuckin’ up my memes.
Anyhow, the goat abides.
A friend of mine started up an indie heavy metal label called Goat Hammer Records.
That dish sounds good. Beef & shrooms are magic together.
I agree, it does sound good.
Sorta curious why one yellow onion
then a couple of shallots...Onion will
overwhelm the mild shallots. Ya gotta
report back..and what nice red wine are
ya gonna drink...the Shiraz
I use shallots in place of garlic because I’m allergic to garlic but not other onions. No idea why. I’ve opened a 2012 Stags Leap cab.
Sous Vide lamb chops with roasted potatoes/carrots/onions and green beans
That lamb looks so good! I saw some at the groster and almost bought, but still waiting to get my egg back on the deck.
Thanks it was really good! I screwed up a bit, should've trimmed more of the fat of so the sear was on the meat itself, but it was still very tender and tasty.
oh my....that dinner looked good.
Stags leap? I like wine from that area...
Still have a few SLV and FAY bottles...
That's Stag's Leap....Petite Sirah from there is good & Long Lived.
this is the winery that won in the famous infamous PARIS tastings '73
there is another very good Winery (older)
named Stags' Leap. Singular & Plural grammatical
Oh my... I take my meat on the rarer end of things but that looks RAW.
It wasn't. 3.5 hours at 130 and then a sear in a hot cast iron skillet. Some of the most tender lamb I've ever had.
I had the privilege to meet Warren Winiarski, owner of Stags Leap, a couple of times at Ellis Island. He was on the board of the SL-EI Foundation, and I got invited to a few special events. He was the sweetest man, and very unassuming. True Napa royalty!
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