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Thread: 5:00 PM

  1. #1
    Dimitri Guest

    Default 5:00 PM

    Vodka Martini (OK Gibson I prefer the onions) time.

    A little Jarlsberg

    Maybe some cream cheese topped with some red & green Jalapeño jelly.

    & crackers

    Or then again I still have some Schreiners Jerky.



  2. #2
    Terry Pulliam Burd Guest

    Default Re: 5:00 PM

    On Sat, 17 Apr 2010 17:04:49 -0700, "Dimitri" <[email protected]>
    wrote:

    >Vodka Martini (OK Gibson I prefer the onions) time.


    We're stylin' with babybacks and Bohemia beer tonight, but tomorrow
    we're having friends over to share the bounty. We got an Allen Bros.
    shipment of ribeye steaks, possibly the best dead cow on the planet,
    to christen Bill's new CharGrill. Toss a salad, some garlic bread,
    found some good looking sugar snap peas and the Dessert of the Week:
    Strawberry Mascarpone Tart With Port Glaze.
    >
    >A little Jarlsberg
    >
    >Maybe some cream cheese topped with some red & green Jalapeño jelly.
    >
    >& crackers
    >
    >Or then again I still have some Schreiners Jerky.
    >

    Dammit! I went right by the exit off the 5 for that Farmer's Market in
    Irvine where Schreiners have their stand on Saturdays. Completely
    forgot about it. For next Saturday, I'm putting an alarm on my iPhone!

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  3. #3
    koko Guest

    Default Re: 5:00 PM

    On Sat, 17 Apr 2010 17:04:49 -0700, "Dimitri" <[email protected]>
    wrote:

    >Vodka Martini (OK Gibson I prefer the onions) time.
    >
    >A little Jarlsberg
    >
    >Maybe some cream cheese topped with some red & green Jalapeño jelly.
    >
    >& crackers
    >
    >Or then again I still have some Schreiners Jerky.
    >

    Just got back from the steak fry at the local VFW. Had a tender, juicy
    well seasoned steak dinner with friends.
    Settled in with a scotch and water reading rfc. Life is good.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw

    www.kokoscornerblog.com
    updated 04/17/10

  4. #4
    Steve Pope Guest

    Default Re: 5:00 PM

    Dimitri <[email protected]> wrote:

    >Vodka Martini (OK Gibson I prefer the onions) time.


    >A little Jarlsberg


    >Maybe some cream cheese topped with some red & green Jalapeño jelly.


    >& crackers


    I know there's a trend towards adding food items to martinis
    but this is ridiculous!


    Steve

  5. #5
    Joseph Littleshoes Guest

    Default Re: 5:00 PM

    Steve Pope wrote:
    > Dimitri <[email protected]> wrote:
    >
    >> Vodka Martini (OK Gibson I prefer the onions) time.

    >
    >> A little Jarlsberg

    >
    >> Maybe some cream cheese topped with some red & green Jalape�o jelly.

    >
    >> & crackers

    >
    > I know there's a trend towards adding food items to martinis
    > but this is ridiculous!
    >
    >
    > Steve


    Dis you hear about the use of "gourmet" organic, free range tobacco as
    an ingredient in drinks as well as cooking?
    --
    JL

  6. #6
    Giusi Guest

    Default Re: 5:00 PM


    "Dimitri" <[email protected]> ha scritto nel messaggio

    > Vodka Martini (OK Gibson I prefer the onions) time.
    > A little Jarlsberg
    > Maybe some cream cheese topped with some red & green Jalapeño jelly.> &
    > crackers
    > Or then again I still have some Schreiners Jerky.


    Whoa! A day's food as a cocktail hour!
    Yesterday was one of the days fish is brought in from the coast, so I made
    Zuppa di Pesci with palombo, mussels and shrimp. I have no idea what
    palombo might be elsewhere, but it is a saltwater fish that is very long and
    skinny and is sold skinned. Not an eel though.



  7. #7
    Steve Pope Guest

    Default Re: 5:00 PM

    Giusi <[email protected]> wrote:

    > I have no idea what palombo might be elsewhere, but it is a
    > saltwater fish that is very long and skinny and is sold skinned.


    It would be _Scyliorhinus canicula_ -- the lesser spotted, or
    small-spotted, or Mediterraean dogfish; which is actually a type of
    catshark.

    (Or is could be a related species, all of which are called
    dogfish and which are catshark.)

    http://en.wikipedia.org/wiki/Scyliorhinus_canicula has a photo
    and says the weight of the fish is up to 2 kg, so not a huge fish
    but long and skinny.

    Steve

  8. #8
    Victor Sack Guest

    Default Re: 5:00 PM

    Giusi <[email protected]> wrote:

    > I have no idea what
    > palombo might be elsewhere, but it is a saltwater fish that is very long and
    > skinny and is sold skinned. Not an eel though.


    Palombo is Mustelus asterias, starry smoothound, a houndshark. The
    problem is, in Italy, fishmongers often enough sell smeriglio (Lamna
    nasus, porbeagle or mako shark), another kind of shark considered
    inferior culinarily, as "palombo".

    See also <http://www.fao.org/docrep/005/x3690e/x3690e14.htm>.

    Victor

  9. #9
    Melba's Jammin' Guest

    Default Re: 5:00 PM

    In article <[email protected]>,
    "Giusi" <[email protected]> wrote:
    I have no idea what
    > palombo might be elsewhere, but it is a saltwater fish that is very long and
    > skinny and is sold skinned. Not an eel though.


    Didn't Cathy cook something like that recently?


    --
    Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Updated 4-11-2010

  10. #10
    gloria.p Guest

    Default Re: 5:00 PM

    Giusi wrote:
    > "Dimitri" <[email protected]> ha scritto nel messaggio
    >
    >> Vodka Martini (OK Gibson I prefer the onions) time.
    >> A little Jarlsberg
    >> Maybe some cream cheese topped with some red & green Jalapeño jelly.> &
    >> crackers
    >> Or then again I still have some Schreiners Jerky.

    >
    > Whoa! A day's food as a cocktail hour!
    > Yesterday was one of the days fish is brought in from the coast, so I made
    > Zuppa di Pesci with palombo, mussels and shrimp. I have no idea what
    > palombo might be elsewhere, but it is a saltwater fish that is very long and
    > skinny and is sold skinned. Not an eel though.
    >
    >



    After a few rounds of searching, Google lists palombo as
    dogfish or houndfish, "probably a member of the shark family".

    The photo of steaks in a pan fits your description of small
    in diameter.

    gloria p

  11. #11
    Dimitri Guest

    Default Re: 5:00 PM

    "koko" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 17 Apr 2010 17:04:49 -0700, "Dimitri" <[email protected]>
    > wrote:
    >
    >>Vodka Martini (OK Gibson I prefer the onions) time.
    >>
    >>A little Jarlsberg
    >>
    >>Maybe some cream cheese topped with some red & green Jalapeño jelly.
    >>
    >>& crackers
    >>
    >>Or then again I still have some Schreiners Jerky.
    >>

    > Just got back from the steak fry at the local VFW. Had a tender, juicy
    > well seasoned steak dinner with friends.
    > Settled in with a scotch and water reading rfc. Life is good.
    >
    > koko


    Sounds like it....


    --
    Dimitri

    Chicken Loaf

    http://kitchenguide.wordpress.com.


  12. #12
    blake murphy Guest

    Default Re: 5:00 PM

    On Sun, 18 Apr 2010 03:03:48 +0000 (UTC), Steve Pope wrote:

    > Dimitri <[email protected]> wrote:
    >
    >>Vodka Martini (OK Gibson I prefer the onions) time.

    >
    >>A little Jarlsberg

    >
    >>Maybe some cream cheese topped with some red & green Jalapeño jelly.

    >
    >>& crackers

    >
    > I know there's a trend towards adding food items to martinis
    > but this is ridiculous!
    >
    > Steve


    <snort>

    your pal,
    blake

  13. #13
    Giusi Guest

    Default Re: 5:00 PM


    "Victor Sack" ha scritto nel messaggio
    > Giusi <[email protected]> wrote:
    >
    >> I have no idea what >> palombo might be elsewhere


    > Palombo is Mustelus asterias, starry smoothound, a houndshark.


    I didn't like it very well. How can it be a shark when it has vertebra?



  14. #14
    ChattyCathy Guest

    Default Re: 5:00 PM

    Melba's Jammin' wrote:

    > In article <[email protected]>,
    > "Giusi" <[email protected]> wrote:
    > I have no idea what
    >> palombo might be elsewhere, but it is a saltwater fish that is very
    >> long and
    >> skinny and is sold skinned. Not an eel though.

    >
    > Didn't Cathy cook something like that recently?
    >
    >

    Nah. Maybe you're thinking of the kingklip we had recently? Even if they
    are fugly-looking buggers - they taste good ;-)

    http://www7.taosnet.com/platinum/dat.../kingklip.html

    They kinda look like eels dontchyathunk?
    --
    Cheers
    Chatty Cathy

  15. #15
    Victor Sack Guest

    Default Re: 5:00 PM

    Giusi <[email protected]> wrote:

    > "Victor Sack" ha scritto nel messaggio
    >
    > > Palombo is Mustelus asterias, starry smoothound, a houndshark.

    >
    > I didn't like it very well. How can it be a shark when it has vertebra?


    Sharks are vertebrates, even if their skeletons are cartilaginous.

    See
    <http://www.venturaes.com/curriculum/anatomy_of_a_shark/MLS_AS_007.html>.

    And here is a nice article on palombi:
    <http://www.pubit.it/sunti/pes0204i.html>.

    Victor

  16. #16
    Steve Pope Guest

    Default Re: 5:00 PM

    Victor Sack <[email protected]> wrote:

    >Giusi <[email protected]> wrote:


    >> "Victor Sack" ha scritto nel messaggio


    >>> Palombo is Mustelus asterias, starry smoothound, a houndshark.


    Yes, my previous answer was not right... accoding to Fishbase,
    there are three species called palombo in Italy, all genus Mustelus,
    including the above houndshark.

    My Italian dictionary stated palombo is a dogfish, but that
    is not correct according to Fishbase; the Mediterranean dogfish, which is a
    catshark (NOT a houndshark), has Italian names too numerous
    to list (Cacciuni, Cagnulu, Gata, Gattina, Gattu di mari...),
    but none of them are palombo.

    >> I didn't like it very well. How can it be a shark when it has vertebra?


    >Sharks are vertebrates, even if their skeletons are cartilaginous.


    >See
    ><http://www.venturaes.com/curriculum/anatomy_of_a_shark/MLS_AS_007.html>.


    >And here is a nice article on palombi:
    ><http://www.pubit.it/sunti/pes0204i.html>.


    Thanks

    Steve

  17. #17
    Omelet Guest

    Default Re: 5:00 PM

    In article <1jh7rjz.1emv2xxkd8fr6N%[email protected]>,
    [email protected] (Victor Sack) wrote:

    > Giusi <d[email protected]> wrote:
    >
    > > "Victor Sack" ha scritto nel messaggio
    > >
    > > > Palombo is Mustelus asterias, starry smoothound, a houndshark.

    > >
    > > I didn't like it very well. How can it be a shark when it has vertebra?

    >
    > Sharks are vertebrates, even if their skeletons are cartilaginous.
    >
    > See
    > <http://www.venturaes.com/curriculum/anatomy_of_a_shark/MLS_AS_007.html>.
    >
    > And here is a nice article on palombi:
    > <http://www.pubit.it/sunti/pes0204i.html>.
    >
    > Victor


    Oy. Since when did Vertebrata become a sub-phylum instead of a class?
    Taxonomy has changed since I had zoology...

    Used to be sharks were Phylum Chordata, class Chondricthys while the
    bony fishes were class Vertebrata. I just looked it up and it's no
    longer true.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  18. #18
    Steve Pope Guest

    Default Re: 5:00 PM

    Omelet <[email protected]> wrote:

    >Oy. Since when did Vertebrata become a sub-phylum instead of a class?
    >Taxonomy has changed since I had zoology...
    >
    >Used to be sharks were Phylum Chordata, class Chondricthys while the
    >bony fishes were class Vertebrata. I just looked it up and it's no
    >longer true.


    Yep. They've done a total refig of the taxonomical system. Generally
    due to the rise of biochemistry, and decline of morphology.

    Steve

  19. #19
    Omelet Guest

    Default Re: 5:00 PM

    In article <hqis0o$kcr$[email protected]>,
    [email protected] (Steve Pope) wrote:

    > Omelet <[email protected]> wrote:
    >
    > >Oy. Since when did Vertebrata become a sub-phylum instead of a class?
    > >Taxonomy has changed since I had zoology...
    > >
    > >Used to be sharks were Phylum Chordata, class Chondricthys while the
    > >bony fishes were class Vertebrata. I just looked it up and it's no
    > >longer true.

    >
    > Yep. They've done a total refig of the taxonomical system. Generally
    > due to the rise of biochemistry, and decline of morphology.
    >
    > Steve


    And they have to justify their paychecks... <g>

    Used to be that some taxonomy was substantiated by tooth setup and
    structure in the higher mammals. Or at least that is what our college
    prof. told us!
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  20. #20
    projectile vomit chick Guest

    Default Re: 5:00 PM

    On Apr 18, 1:18*am, "Giusi" <decob...@gmail.com> wrote:
    > "Dimitri" <Dimitr...@prodigy.net> ha scritto nel messaggio
    >
    > > Vodka Martini (OK Gibson I prefer the onions) time.
    > > A little Jarlsberg
    > > Maybe some cream cheese topped with some red & green Jalapeño jelly.>&
    > > crackers
    > > Or then again I still have some Schreiners Jerky.

    >
    > Whoa! *A day's food as a cocktail hour!


    Whoa! Are you still in WWII? A ****in' cracker and cream cheese and
    jelly is a day's ration of food? Poor you. You must be Eyetalian.

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