i wear the pants in this house!

yeah, i've also been told sauterne didn't work in that recipe, until i had that person taste the sauce....

Alright, i'm going to go meet some people up for drinks

i'll holleratchadawgs later

you just put cilantro in everything, don't you?

when i have it... :)

the sauterne would work w/ the shrooms... a little sweet is not wrong in a tomato based sauce. hm...

i'm not averse to experimentation. can you write a precise recipe?

unless you were stoned. then it's just the munchies.

haha. that IS love.

wrong!

i would never smoke before preparing food... a) makes for poor cooking. b) a pipe is properly enjoyed after a meal.

i could write a precise recipe... but i would have to make the dish and convert all my "splash" "pinch" "handful" measurements into something more useful to you....

and for this and this alone... i hate you. what city?

i would be happy there.

i was in barcelona last year. stuck out like a sore thumb. loved it. best place i've ever been. didn't want to leave.

goodnight.

sure a rough draft will do. im gonna try this.

nota bene: you mention sauterne but you say "whatever wine you will eat with" and then "any italian wine". i think a pinot noir in fact might go well with this. eh???? but the cilantro.... the cilantro puzzles me. the cilantro my first reflex with a citrusy white, but then here maybe is where you sauterne is the lapis philosophorum. hmmm...

a peculiar conundrum.

--

well im outta here. gotta eat. bye.

yeah, i decided not to cook
making reservations right now

liar. KFC doesn't take reservations.

that joke was funny last week

kinda like "next level"?

next level is not a joke, it's a way of life
:rolleyes:

it went SO well, she has the prttiest a i've ever sseen.

fantastic

I think she's a virgin
I respect her so much

who u talking about crpyto?

http://www.youtube.com/watch?v=6kXW0VtQc0I

IIIIIIIIIIIIIIIIIIIIIII was boooooooooooooooooooooorn by a river
oh my
In this little old town
Just like this river
I've been running ever since
It's been alone
Lord, I'm coming but I know, but I know
That changes gotta come, now
Oh yes it is, my oh my oh my oh my
It's been too hard livin', oh my
And I'm afraid to die
I don't know what's up there
Beyond the clouds
It's been alone
Lord I'm coming but I know, but I know
That changes gotta come
Oh yes it is, my oh my oh my
There's a time
I will go to my brother, oh my
I would ask my brother
Will you help me please, oh now oh now
He turned me down
And then I asked my little mother, oh my oh
I said mother, I said mother
I'm down on my knees
It's been time that I go
Lord it's too late
Very long, oh now oh
Somehow I thought I was still able
To try to carry on
It's been alone
Lord I'm coming but I know
That changes gonna come
Oh yes it is
Huh, just like I said
I went to my little baby brother, oh my, my little brother
I asked my brother, brother help me please, oh now
He turned me down
And then I go to my little mother, my dear mother, oh now, huh
I said mother, I said mother I'm down on my knees
But there was a time that I go
Lord it's too late
So very long, oh my oh
Somehow I thought I was still able
To try to carry on
It's been alone
Lord I'm coming but I know, but I know
That changes gotta come, ou
It's been so long, It's been so long
A little too long
But changes gotta come
So tired, so tired of suffering
Standing by myself
Has given up a home
But changes gotta come
You know, you know that I know
And I know that you know
Honey, That a change is gonna come, oh now, oh my
I gotta...

good. now start practicing with scrambled eggs. for, you know, making her breakfast.

you know how to make those?

also: how to make toast and not to burn it

for extra credit: brewing decent coffee

Dinner was pesto rigatoni in alfredo sauce. Should have done a ragu but eh. I wasn't trying to impress anyone.

uh????

Only things left in the cupboard, food snob.

hm... a strange fusion of sauces, but if it keeps you fed, hey, i'm all for it.

i thought this thread was about cooking anyway.

to discuss starvation, please visit the dog in chains thread.

neither of us like coffee.

however, we do enjoy mocha fraps.

SO.....

here' the news man, i finally tried making your sauce. it was great. "meaty" and flavorful.

i diverged from your recipe the following way:

a) crimini mushrooms instead of portobello (same mushroom, but younger, and way cheaper). i can see the value of the portobello though. next time.

b) dry oregano, basil & pasta. jut a practical thing.

c) since you dicused sweet white wines, i used vouvray.

d) my tomatos were from a can (good ones though) & i didn't add tomato paste

-

cilantro news: at first i was skeptical, but after tasting it, it worked so well i added even more.

next time i'll use garlic though, i think it will work well.

anyway, this is bound to become one of my staples. thanks for the recipe.

Anybody know how to make some next level carne asade marinade? Figure that's something every man should know how to cook up.