What's for dinner guys....?????

[TSW]

Originally Posted by gold canyon

Looks very appetizing.

Thanks Perry

[Idle Swede]

Originally Posted by Schroder

Well Leo Victoria is re-opened but it is not the restaurant as it used to be to say the least of it

And Riche is still a very popular restaurant though i don't go there as much nowadays!

It used to be our friday night gathering hole, (Fattig-verandan) where 20-30 guys planned for the night club rounds.

[TSW]

Originally Posted by Idle Swede

It used to be our friday night gathering hole, (Fattig-verandan) where 20-30 guys planned for the night club rounds.

I thought you were a Cafe' Opera only guy back in the days Leo

That place is by the way ain't what it used to be either

[Idle Swede]

Originally Posted by Schroder

I thought you were a Cafe' Opera only guy back in the days Leo

That place is by the way ain't what it used to be either

Cafe' Opera was for later in the evening when all the young country girls showed up to stare at the celebrities..

[TSW]

Originally Posted by Idle Swede

Cafe' Opera was for later in the evening.

[Sweramic]

Originally Posted by Schroder

So here it is!! Vickan's Lövbiff

Vickan's was a popular Restaurant/Nightclub in Stockholm in the 80's and here are one of the dishes that was served there!

Roughly it's a Steak minute with creamy mashed potatoes and small hand of horseradish and a egg yolk

JÄVLAR! Det där låter och ser riktigt gott ut Thomas! Är receptet hemligt?

[Idle Swede]

Originally Posted by Dreambaby

JÄVLAR! Det där låter och ser riktigt gott ut Thomas! Är receptet hemligt?

How secret, (hemligt) can it be with that picture?

[TSW]

Originally Posted by Dreambaby

JÄVLAR! Det där låter och ser riktigt gott ut Thomas! Är receptet hemligt?

Hemligheten är att ha rikligt med grädde och smör till moset
Och att ha helt färsk riven pepparrot

[GoldenBear]

Last night, I had an amazing 5 course tasting menu at Gary Danko. It is an amazing San Francisco eatery. Lobster risotto, caviar, pate, scallops, braised pork tenderloin, etc. etc. an amazing selection of six cheeses and a shared dessert of cherries flambe, chocolate torte, homemade ice cream and chocolate caramel with sea salt. The wines were out of this world. We had some Harlan, Silver Oak and Diamond Creek Cab we also had some Kistler Chardonay. Finished with a 1961 Chateau d' Yquem (for a friend's 50th b-day) Wow...one of the best meals I have ever had. I love living in the food and wine capitol of the world.

[marie]

Originally Posted by GoldenBear

Last night, I had an amazing 5 course tasting menu at Gary Danko. It is an amazing San Francisco eatery. Lobster risotto, caviar, pate, scallops, braised pork tenderloin, etc. etc. an amazing selection of six cheeses and a shared dessert of cherries flambe, chocolate torte, homemade ice cream and chocolate caramel with sea salt. The wines were out of this world. We had some Harlan, Silver Oak and Diamond Creek Cab we also had some Kistler Chardonay. Finished with a 1961 Chateau d' Yquem (for a friend's 50th b-day) Wow...one of the best meals I have ever had. I love living in the food and wine capitol of the world.

[TSW]

Originally Posted by GoldenBear

Last night, I had an amazing 5 course tasting menu at Gary Danko. It is an amazing San Francisco eatery. Lobster risotto, caviar, pate, scallops, braised pork tenderloin, etc. etc. an amazing selection of six cheeses and a shared dessert of cherries flambe, chocolate torte, homemade ice cream and chocolate caramel with sea salt. The wines were out of this world. We had some Harlan, Silver Oak and Diamond Creek Cab we also had some Kistler Chardonay. Finished with a 1961 Chateau d' Yquem (for a friend's 50th b-day) Wow...one of the best meals I have ever had. I love living in the food and wine capitol of the world.

[rr-nyc]

Not really knowing what this thread was about, I don't think I read a single post in here until a few minutes ago

As a foodie on an expense account, I eat out for lunch and dinner 6 days a week on average. I could whore this thread out... I'll refrain for now

[TRW]

Pig Ribs prep 101

[figbo]

When are you moving to Florida,Tim?

[Art 1]

Don't know what you call it but it sure was good.

[TRW]

Originally Posted by figbo

When are you moving to Florida,Tim?

If it was up to me Raf,I never woulda leftWe will be comin home soon():che ers:

[TRW]

Originally Posted by TRW

Pig Ribs prep 101

Now they are middway through and since my Kettle can't susstain the correct temp any longer,they go in the oven for a little over two hrs at 275.See Ya

[Idle Swede]

I can smell them all the way here Tim.

[rfknauss]

Tim, my mouth is watering!

[TSW]

Looks great Tim

[TRW]

Originally Posted by Idle Swede

I can smell them all the way here Tim.

I know seeing the SOS from this end must get old but,I Have the same Passion for BBQ as Jocke does for photography.Thanks Bro,and a few more pics of the finished product in a few hrs

[TRW]

This is the Finished product boys and girls.I hope you have learned something From BBQ 101.

[Pep04]

Sweet Tim! That's a nice rib you are mauling there!!!

[Pep04]

Originally Posted by TRW

If it was up to me Raf,I never woulda leftWe will be comin home soon():che ers:

You're not in Florida? Isn't that a Publix brand garlic powder in your prep picture?

Or do they have Publixs up there?

[TRW]

Originally Posted by Pep04

You're not in Florida? Isn't that a Publix brand garlic powder in your prep picture?

Or do they have Publixs up there?

Yeah Pepo,we got'em here in Nashville.Hell,I work for'em

[Dr.Brian]

Kashk e Badamjan
Tadiq
Gormeh sabzi
Fesenjan
Chiz, steak and veggie kebabs.
Oh yeah.
Sorry no photos.

[Idle Swede]

Originally Posted by Dr.Brian

Kashk e Badamjan
Tadiq
Gormeh sabzi
Fesenjan
Chiz, steak and veggie kebabs.
Oh yeah.
Sorry no photos.

That doesn't even sound good Brian.

[Idle Swede]

Originally Posted by TRW

This is the Finished product boys and girls.I hope you have learned something From BBQ 101.

Yes Tim, I've learned that you're TRF's master BBQ'er.

[Pep04]

Originally Posted by TRW

Yeah Pepo,we got'em here in Nashville.Hell,I work for'em

Didn't know that Publix went that far north.


Still, some mean grilling there!

[TRW]

Originally Posted by Idle Swede

Yes Tim, I've learned that you're TRF's master BBQ'er.

Thank You Leo.I have passions for Trucking,playing Golf,Drinking and BBQ.Just so happens that Drinking and Q'ing are filling the Rare Days Off at this pointBTW,This S**t is Good.One of theses day's,I would love to have the honor of Chef'ing BBQ and Italian for a S.FLA GTG.It Can Happen