Live to Ride...Ride to Eat

[curlyjoe]

I'm always happiest when I'm grilling burgers and dogs. I grill steaks, salmon, swordfish, chicken and a turkey tenderloin when my wife can find one but burgers and dogs are my favorite.

Weird, huh?

[the Ferret]

not to me...I love burgers and dogs. I have never eaten salmon, swordfish or turkey tenderloin lol

[LongRanger_imp]

I never had biscuits and gravy until last month. Not for me. I've still never had grits, hash or crawfish.

[Nortoon_imp]

I'm always happiest when I'm grilling burgers and dogs. I grill steaks, salmon, swordfish, chicken and a turkey tenderloin when my wife can find one but burgers and dogs are my favorite.

Weird, huh?

Despite our 6 month winters here, I keep my BBQ in the garage so I can grill all year long. Nothing smells better than a couple of thick rib steaks on the cold winter air. Even the coyotes in the bush down the street agree. They start yapping about 10 minutes after I start.

This has been has been our TGIF supper for decades: crusty buns warmed in the oven, Caesar salad, caramelized onions, pan fried button mushrooms, rib steaks grilled medium rare, and a bottle of Beaujolais. A little extra has been added lately, Quebec goat cheese with maple syrup flavouring. Place a good chunk on the side of your plate, mush your fork into it, stab a good forkful of salad, and enjoy the garlic taste of the salad followed by the creamy taste of the cheese and maple syrup.

My other favourite is thick lamb chops. Three minutes a side leaves them medium rare. The coyotes also approve. Potatoes cut in chunks, lightly boiled, then brushed with butter, lightly sprinkled with salt and pepper, and browned in the oven using the broil setting. Brussel sprouts or asparagus with cheese sauce, and a bottle of hearty Italian Merlot.

Never had any luck with salmon. It stuck to the grill, tin foil, cedar plank, etc. Finally gave up and have Penny bake it. She uses a lightly greased piece of parchment paper in a rectangular ceramic pan. With the skin side down, she brushes the top with maple syrup with a touch of soya sauce added. 20 to 25 minutes leaves it moist and flakey. Served with skin and gray fat removed, a side of steamed fried rice, and a bottle of German Riesling.

[the Ferret]

I never had biscuits and gravy until last month. Not for me. I've still never had grits, hash or crawfish.

I love talking food. Peoples tastes are so different. I am about as picky as they come, but can't imagine not eating biscuits and gravy or corned beef hash or grits. (you can keeo the Crawfish..more bait)

And I'm not eating anything but the steak at Nortoons house with a cup of hot tea please. You can have all the wine and whatever Reisling is. Never acquired the taste for alcohol.

[LongRanger_imp]

I think it's a regional thing. I noticed living in the Midwest for two years that everything there is deep-fried (and everyone's obese).

[Django]

I never had biscuits and gravy until last month. Not for me. I've still never had grits, hash or crawfish.

I love talking food. Peoples tastes are so different. I am about as picky as they come, but can't imagine not eating biscuits and gravy or corned beef hash or grits. (you can keeo the Crawfish..more bait)

And I'm not eating anything but the steak at Nortoons house with a cup of hot tea please. You can have all the wine and whatever Reisling is. Never acquired the taste for alcohol.

Here in Germany the asparagus season is starting right now and a Riesling would complement very well.



However, you shouldn't ride after a bottle of Riesling (to be on topic )

[Nortoon_imp]

I never had biscuits and gravy until last month. Not for me. I've still never had grits, hash or crawfish.

I love talking food. Peoples tastes are so different. I am about as picky as they come, but can't imagine not eating biscuits and gravy or corned beef hash or grits. (you can keeo the Crawfish..more bait)

And I'm not eating anything but the steak at Nortoons house with a cup of hot tea please. You can have all the wine and whatever Reisling is. Never acquired the taste for alcohol.

Riesling is a sweet German white wine. The late harvest version is similar to the ice wine sold here in Canada.

At a swanky uptown restaurant I ordered pate de foie gras as an appetizer. Ordinarily it is a pate made with goose liver served with an assortment of biscuits. I usually add a dab of mustard after loading the biscuit with pate. But to my surprize it was liver, which I don't like. I know, how come you can enjoy pate made with liver, but don't like liver? Different texture and different taste.

The server noticing that I was not eating my appetizer suggested I try a glass of late harvest Riesling with it. That was the first and only time I enjoyed liver. When it came time for dessert there was nothing chocolate, so I had another glass Riesling. It has become my favourite white wine.

As a young biker beer was a party staple. Back then you were frowned upon if you didn't show up with a case of 24 beer strapped with bungee cords to the seat of your bike. Saddlebags were not in vogue back then, and beer was cheaper than liquor. Tough on the girlfriends as they had to car pool, but they didn't have to pay for their beer.

As we matured some and held better paying jobs, liquor became more popular. Like a bigger and faster bikes however, there was a learning curve with liquor that most of us had to learn the hard way.

Lying in my bed after a party, I closed my eyes and the room slowly started to spin. I opened my eyes and it stopped. Despite being drunk it didn't take long before I realized it was going to hard to sleep with my eyes open. So I closed my eyes and the room began to spin slowly, then faster, and faster. It will stop I told myself, and it did! Only to start all over again. After a few episodes like this, I learned to appreciate wine.

Now that we enjoy wine with dinner, I have lost my appetite for beer and liquor.

[4 Paws_imp]

Figures I'd find a bunch of gourmets and connoisseurs on a CB1100 forum.

Django, asparagus in season here also but I prefer gewurztraminer.

[Django]

Figures I'd find a bunch of gourmets and connoisseurs on a CB1100 forum.

Django, asparagus in season here also but I prefer gewurztraminer.

Gewürztraminer is fine, too. Have you tried Edelzwicker? I guess, you would like it, too.