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Peter Creasey

Member Since 07 Nov 2006
Offline Last Active Today, 01:24 AM
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#1421685 Disparate Wines w/multi-course dinner

Posted by Peter Creasey on 12 January 2018 - 07:18 PM

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#1421545 Busboys get canned as min wage increases in many areas

Posted by Peter Creasey on 10 January 2018 - 10:46 PM

Paul, surely anyone who's honest will acknowledge that admin post: deleted political content.
 
[EDITED TO ADD]  My first job I road my bicycle downtown to be a busboy, etc. for a cafeteria from 8 - 2 making $.50/hour (plus free lunch).


#1421113 New Year's Eve celebrations

Posted by Peter Creasey on 30 December 2017 - 11:06 PM

Staying home with good food and beverages...and away from all the crazies!  (Not to mention, having the pleasure of 9:00 bedtime.)




#1419876 The Beatles

Posted by Peter Creasey on 03 December 2017 - 09:57 PM

Steve, I assumed that he was being above board and using his real name, no?




#1419355 Chartreuse

Posted by Peter Creasey on 20 November 2017 - 03:49 PM

1)  If served straight (up) after the cheese course, will Chartreuse work with mignardises (miscellaneous cookies and chocolate bites) or should it be held back after the mignardises?
 

2)  Served straight (up) cold or not cold?

 

Thanks!




#1418793 Daily special a bad idea?

Posted by Peter Creasey on 09 November 2017 - 02:34 PM

 

It can be hard to decide what to choose from a menu when you dine in a restaurant.

But some chefs and waiters have lifted the lid on what really goes on in the kitchens, and highlighted dishes you should always avoid.

 

 

Why you should never order the daily special in a restaurant
 




#1418670 Burgundies w/multicourse dinner

Posted by Peter Creasey on 07 November 2017 - 07:21 PM

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#1418344 Preferred first course

Posted by Peter Creasey on 02 November 2017 - 05:08 PM

Thanks for comments so far.

 

Oops, I see I should have stipulated "no raw protein".




#1418338 Preferred first course

Posted by Peter Creasey on 02 November 2017 - 02:08 PM

For, say, a 3 or 4 course at-home dinner with different wine for each course, what might be the preferred non-soup first course -- both from the cook's point of view and the diner's?

 

From the cook's point of view, it needs to be (mostly?) pre-prepared, preferably warm, and easy to plate and serve.  And, of course, from the diner's point of view, delicious, wine-friendly, and hopefully at least somewhat memorable.

 

Thanks for all thoughts!




#1417968 Hirsch wines and dinner

Posted by Peter Creasey on 26 October 2017 - 04:57 PM

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CULINARY DELIGHTS (but not exactly correlated to menu):

 

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#1417112 Sundry Wines w/multi-course dinner

Posted by Peter Creasey on 13 October 2017 - 09:52 PM

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MENU:

 

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CULINARY DELIGHTS:

 

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#1416683 Butter in 2017

Posted by Peter Creasey on 06 October 2017 - 10:47 PM

 

Americans have renewed their love affair with butter, slathering it on corn, plopping pats in their coffee and even using it to mix cocktails.

The U.S. Department of Agriculture projected that 2017 consumption will rise 10 percent from a year earlier, hitting 940,000 metric tons, the highest in half a century. The nation will devour more than 2 billion pounds of butter this year, more than 6.1 pounds per person, and the resurgence has helped make Dallas Wuethrich a billionaire. His Grassland Dairy Products Inc., founded in 1904 by his grandfather John, who churned it by hand, now produces about one-third of the nation’s butter.
 

 

Americans Eating More Butter Made Dallas Wuethrich a Billionaire




#1416540 Various Wines w/multicourse dinner

Posted by Peter Creasey on 04 October 2017 - 03:29 PM

VENUE:

 

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MENU:

 

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CULINARY DELIGHTS:

 

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#1415517 Menus for after the hurricane

Posted by Peter Creasey on 15 September 2017 - 02:15 PM

I have yet to figure out how best to open a sealed CD.




#1415375 Varied Wines w/multicourse dinner

Posted by Peter Creasey on 13 September 2017 - 03:16 PM

MENU:

 

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CULINARY DELIGHTS:

 

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