Let's Dine with Maxamini •*11/12/05

[yellowmininy]

Quote: Originally Posted by harveyjoseph

HaHaHa I didn't have to ask my wife...I had to ask the one that keeps me straight

As opposed to ...

[ruthie]

I'd like to explain what Bouilliabaise is because it seems that lots of peeps aren't familiar with it. It's a fish stew made with lobster, shrimp, clams, mussels, halibut and other fish served in a fresh tomato base with saffron, garlic and fresh herbs. It's really delicious, if you like fish.

I'll post that on the first page.

[ruthie]

Rick, maybe you should call John and Mo to find out what their preference is for the entree.

[ruthie]

Quote: Originally Posted by yellowmininy

As opposed to ...

You're not coming?

[Actual Size]

Quote: Originally Posted by ruthie

Rick, maybe you should call John and Mo to find out what their preference is for the entree.

Don't have to....

The Old Man wants Bouilliabaise and Maureen wants chicken (or a PB&J sandwich).

[yellowmininy]

Quote: Originally Posted by ruthie

You're not coming?

I don't have the next work schedule yet, but I don't think I'll be able to make this one. The food sounds really good, though, and what a wonderful idea! (No duck on the menu- good!)

[Actual Size]

Also....If you opt for Chicken Curry....please specify whether you want it very hot, or New England style (chicken & ketchup ).

[yellowmininy]

Quote: Originally Posted by Actual Size

Also....If you opt for Chicken Curry....please specify whether you want it very hot, or New England style (chicken & ketchup ).

Which explains the chicken wings I got in NH in the 1980's- fried chicken wings, no sauce. Better with ketchup.

[Actual Size]

That's why we never order them out. We make them at home using the only acceptable sauce....Frank's.

[yellowmininy]

From what I remember, the essential ingredients are Franks' and the margarine of your choice. Enough Franks to make your eyelids sweat is the secret to good wings.

[GadgetGav]

I'll take my curry as the chef designed it... If it's taken years of fine tuning, I don't want some watered-down approximation.

[rfinprc]

Quote: Originally Posted by ruthie

I'd like to explain what Bouilliabaise is because it seems that lots of peeps aren't familiar with it. It's a fish stew made with lobster, shrimp, clams, mussels, halibut and other fish served in a fresh tomato base with saffron, garlic and fresh herbs. It's really delicious, if you like fish.

I'll post that on the first page.

The first time I heard of Bouilliabaise was when watching the classic spy spoof, Our Man Flint starring James Coburn. Anyway, the hero was looking for the bad guys based on some remnant of Bouilliabaise scraped off the dead guys moustache, so he went around to all the little bouillabaisse joints in Marseilles, til he found the one with just the right amount of saffron or something...


Anyway, I'd love to join in these festivities, but I think I have a conflict. I'm working on it.

[ruthie]

Quote: Originally Posted by rfinprc

Anyway, I'd love to join in these festivities, but I think I have a conflict. I'm working on it.

Do try. We'd love to have you join us.

[Actual Size]

Quote: Originally Posted by GadgetGav

I'll take my curry as the chef designed it... If it's taken years of fine tuning, I don't want some watered-down approximation.

The way I make it for Laurie and I is hot enough to curl your short hairs.

[ruthie]

I'm crossing my fingers that NoNo signs on.