Quoting Dave Drum to Jim Weller <=-
I'm not much for cocktails. Much prefer a shot of good quality
"sippin' liquor" .... be it Bourbon, Scotch, brandy, tequila, etc.
JIM WELLER wrote to DAVE DRUM <=-
I'm not much for cocktails. Much prefer a shot of good quality
"sippin' liquor" .... be it Bourbon, Scotch, brandy, tequila, etc.
Fine sipping liquor is like a prime steak grilled to perfection and
served without condiments.
A finely crafted cocktail made with cheaper liquors is like a
hamburger dressed up with bacon, mushrooms and cheese. Different
but also delicious.
There's room on my table for all four of these things.
Dave Drum wrote to JIM WELLER <=-
I eat my steaks with salt and pepper. If you see me reach for the
"steak sauce" you can bet your last tuppence I'll never order a steak
at that venue - ever.
Quoting Dave Drum to Jim Weller <=-
There's room on my table (for) A finely crafted cocktail
And an umbrella.
Different steaks for different folks. Some people like their coffee
(or tea) with cream and sugar - I prefer mine straight up.
I eat my steaks with salt and pepper. If you see me reach for the
"steak sauce" you can bet your last tuppence I'll never order a steak
at that venue - ever.
... It was a fancy restaurant with, like, real plates and stuff.
JIM WELLER wrote to DAVE DRUM <=-
I eat my steaks with salt and pepper. If you see me reach for the
"steak sauce" you can bet your last tuppence I'll never order a steak
at that venue - ever.
I agree with pungent bottled condiments. They are best saved for
fried eggs, burgers, meatloaf and so on. But a proper, well prepared
sauce can enhance a steak. I'm thing of things like a veal stock and
port wine reduction; you know, the kind of sauce found at high end
steak houses.
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