• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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I like white wine better than red. What type of 'cheap' chardonay do you recommend?
The Australian variety. Lindemans Bin 65 is a great value, and Yellow Tail. California flavors are Fetzer, Berenger, and Sutter Home. Don't be afraid to try some of the cheaper German (or Oregon\ Washington state) Rieslings either. They can be off dry to slightly sweet, and I like them a lot.
The Australian variety. Lindemans Bin 65 is a great value, and Yellow Tail. California flavors are Fetzer, Berenger, and Sutter Home. Don't be afraid to try some of the cheaper German (or Oregon\ Washington state) Rieslings either. They can be off dry to slightly sweet, and I like them a lot.
If you look at German Rieslings look for these words on the label : Kabinett (least sweet one), Spatlese (medium sweet one), and Auslese (the most sweet).
If you want a sweet Italian wine look for a Moscato. All of these range from around $9-12 per bottle. Much more for higher rated ones.
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Appetizers tomorrow going to roll with buffalo chicken dip and a pickle and cheese plate made up of 14 year old white cheddar, spring gouda , green onion cheese, home made bread and butter pickles / peppers. Main course is going to be 1 1/2" thick ribeyes grilled on the Kamodo along with some roasted zuchinni. Going to finish that off with some homemade pumpkin pie soft serve ice cream. Damn now I am hungry
Appetizers tomorrow going to roll with buffalo chicken dip and a pickle and cheese plate made up of 14 year old white cheddar, spring gouda , green onion cheese, home made bread and butter pickles / peppers. Main course is going to be 1 1/2" thick ribeyes grilled on the Kamodo along with some roasted zuchinni. Going to finish that off with some homemade pumpkin pie soft serve ice cream. Damn now I am hungry
Excellent and of course one of my personal favorites a big juicy ribeye on the flames! Yum.
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Appetizers tomorrow going to roll with buffalo chicken dip and a pickle and cheese plate made up of 14 year old white cheddar, spring gouda , green onion cheese, home made bread and butter pickles / peppers. Main course is going to be 1 1/2" thick ribeyes grilled on the Kamodo along with some roasted zuchinni. Going to finish that off with some homemade pumpkin pie soft serve ice cream. Damn now I am hungry
Excellent and of course one of my personal favorites a big juicy ribeye on the flames! Yum.
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You sound like my wife with her merlot, Pinot whatever, zinfandel. I'm a Rinuite Lambrusco with spaghetti guy once in awhile.
Aha, then look for some cheap Sangria from Spain. Nero can confirm that you will love that if you like Lambrusco.?
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Aha, then look for some cheap Sangria from Spain. Nero can confirm that you will love that if you like Lambrusco.?
My wife has a bottle of Madria Sangria downstairs, for cooking and drinking, available anywhere.
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Aha, then look for some cheap Sangria from Spain. Nero can confirm that you will love that if you like Lambrusco.?
My wife has a bottle of Madria Sangria downstairs, for cooking and drinking, available anywhere.
My wife has a bottle of Madria Sangria downstairs, for cooking and drinking, available anywhere.
Well now ur in bidnes cowboy!?
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Oh total coincidence but today's GAMEDAY MEAL were having Penne Rigate pasta with chopped mushrooms in the sauce and Abruzzi's Italian meatballs......ummmm, wife can throw together a meal. Italian bread and some Ruinite Lambrusco for me. It really smells good in here!
GEAUX BROWNS!
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@dutch-oven said:
Abruzzi's? Good choice on the penne, that's my go-to pasta.
What's the Italian bakery to go to in the Mahoning Valley?
Besides the grocery store, Schwebels, etc. Jimmys, 5 star.....
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3230 Belmont Avenue, eat in for lunch.
http://www.jimmysitalianspecialties.com/menu.html
.....edit add, long, long ago I used to eat at the founders restaurant on the West side of Youngstown, great pizza then. Somewhat different more upscale now.
......edit 2, if the wife doesn't have time to make her scratch meatballs we occasionally have the Abruzzi's meatballs -but- we still doctor meals like fresh mushrooms in the sauce, and the wife grows and dries herbs every year, gives TONS away generally 12-14 varieties. She's good at it!
......edit 3, you always sautee your mushrooms in wine before adding to the sauce. Bon Appétit.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
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Every Sunday the Browns serve me a $hit Sandwich
Every Sunday the Browns serve me a $hit Sandwich
Specialty of the House direct from Turkeys.?
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Well I've been sick over the past month, even in the hospital -plus- we have relatives coming in from Chicago coming to stay here Monday.......I'm off my culinary game!
In fact I'm seriously thinking about a fried bologna sandwich with melted mozarella cheese, Burman's mayo (my new favorite replacing 50 year champ Hellman's) maybe Grey Poupon mustard on Jewish rye, some kosher dills during the BROWNS game.
My wife might bake some cookies.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
3230 Belmont Avenue, eat in for lunch.
http://www.jimmysitalianspecialties.com/menu.html
.....edit add, long, long ago I used to eat at the founders restaurant on the West side of Youngstown, great pizza then. Somewhat different more upscale now.
......edit 2, if the wife doesn't have time to make her scratch meatballs we occasionally have the Abruzzi's meatballs -but- we still doctor meals like fresh mushrooms in the sauce, and the wife grows and dries herbs every year, gives TONS away generally 12-14 varieties. She's good at it!
......edit 3, you always sautee your mushrooms in wine before adding to the sauce. Bon Appétit.
3230 Belmont Avenue, eat in for lunch.
http://www.jimmysitalianspecialties.com/menu.html
.....edit add, long, long ago I used to eat at the founders restaurant on the West side of Youngstown, great pizza then. Somewhat different more upscale now.
......edit 2, if the wife doesn't have time to make her scratch meatballs we occasionally have the Abruzzi's meatballs -but- we still doctor meals like fresh mushrooms in the sauce, and the wife grows and dries herbs every year, gives TONS away generally 12-14 varieties. She's good at it!
......edit 3, you always sautee your mushrooms in wine before adding to the sauce. Bon Appétit.
Hey Dutch, have you had a chance to check out Jimmy's if you're ever slummin' over this side of Ohio.
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420 blackbirds baked into a pie sounds like a real treat today. Just make sure to remove the beaks and claws
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@dutch-oven said:
I'll have to check it out.
Isn't there a famous seafood place on Belmont Ave?
We don't get up to Belmont since we moved to Boardman 30+ years ago -but- the Youngstown Crab Co. used to be nice up there.
I literally grew up on the strip in Niles from high school 1960s until we moved in 1985.
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Well I've been sick over the past month, even in the hospital -plus- we have relatives coming in from Chicago coming to stay here Monday.......I'm off my culinary game!
In fact I'm seriously thinking about a fried bologna sandwich with melted mozarella cheese, Burman's mayo (my new favorite replacing 50 year champ Hellman's) maybe Grey Poupon mustard on Jewish rye, some kosher dills during the BROWNS game.
My wife might bake some cookies.
Well I've been sick over the past month, even in the hospital -plus- we have relatives coming in from Chicago coming to stay here Monday.......I'm off my culinary game!
In fact I'm seriously thinking about a fried bologna sandwich with melted mozarella cheese, Burman's mayo (my new favorite replacing 50 year champ Hellman's) maybe Grey Poupon mustard on Jewish rye, some kosher dills during the BROWNS game.
My wife might bake some cookies.
Oh my fried bologna with melted mozzarella was quite tasty.
Back to gormet or grill cooking this week for company....84 degrees today!
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