oldestroll wrote:and how are you able to draw this comparison?

yuck yuck yuck feel the love ICK

poor mark. he is so old not even viagra will help him.

karmakaze wrote: now.. if you could find a way to combine this food and sex. that would an amazing experience.

Now we'r talkin'! Hence, the human platter ov goodiez (4 starterz)
All mealz would b better served on hot, naked bodiez!

Course 1: Deep dish pepperoni pizza 4 inches thick.. Well it IS only the appetizer..

Course 2: Baked chicken over a bed of sliced baked potatoes, cooked in the dripping, and a big pot of fresh snapped green beans, steamed with sprinkled almost slices.

Course 3: Chocolate Chip Cookie Dough Float with Vanilla Coke, and a bowl of chocolate covered almonds.

My whine of choice? Oh my belly, too.. full..

1. Caffeine
2. C8H10N4O2
3. Trimethylxanthine

Oh, and a case of Jolt.

iblis wrote:

1. Caffeine
2. C8H10N4O2
3. Trimethylxanthine

Oh, and a case of Jolt.

you geek.

karmakaze wrote:

oldestroll wrote:and how are you able to draw this comparison?

yuck yuck yuck feel the love ICK

poor mark. he is so old not even viagra will help him.

double dose with a gin chaser NOW THATS GOOD EATING

karmakaze wrote:the entire menu from the Wine Bar in New Orleans. My god, i don't know what all I ate there but jesus christ it was better than sex.

Almost the entire menu. I finally had their gumbo on my last visit there, and I have to say, it was not what I expected after eating the rest of their food. They make it with a different rue though, than most of the places down there, so it may be just what I was used to.

On another note, I bellieve what you had on the night that all of us were there was the Black Angus Medallions with the cream marsala sauce and the Salmon entree. I don't remember at this time what the sauce was that was with the salmon though. Rick might remember.

shadow dancer wrote:

karmakaze wrote:the entire menu from the Wine Bar in New Orleans. My god, i don't know what all I ate there but jesus christ it was better than sex.

Almost the entire menu. I finally had their gumbo on my last visit there, and I have to say, it was not what I expected after eating the rest of their food. They make it with a different rue though, than most of the places down there, so it may be just what I was used to.

On another note, I bellieve what you had on the night that all of us were there was the Black Angus Medallions with the cream marsala sauce and the Salmon entree. I don't remember at this time what the sauce was that was with the salmon though. Rick might remember.

My fav gumbo in New Orleans,nay the world,I had at Fiorellas on Decatur Stree.Mix that with a bucket o' rolling rock,some whiskey on the rocks,and half a pack of Camel Lights would have to be my best meal of all time.

I don't believe I've ate at that place yet in NOLA; I'll have to try it out on one of my trips down there.

In my previous response, I failed to mention my preferred three course meal:
A cheese fondue with assorted breads complemented by a glass of Hogue Late Harvest Riesling for the first course
A medium-rare cut of filet mignon with burgundy mushrooms complemented with a glass of Red Mud Shiraz
Fresh fruit (strawberries, grapes and pineapples) with assorted cheese (don't ask me to list; it would depend on my mood) complemented by a glass of Bird in Hand Sparkling Pinot Noir

I'm not much of a "sweets" person so I prefer fruits and cheeses for my desserts.

shadow dancer wrote:I don't believe I've ate at that place yet in NOLA; I'll have to try it out on one of my trips down there.

In my previous response, I failed to mention my preferred three course meal:
A cheese fondue with assorted breads complemented by a glass of Hogue Late Harvest Riesling for the first course
A medium-rare cut of filet mignon with burgundy mushrooms complemented with a glass of Red Mud Shiraz
Fresh fruit (strawberries, grapes and pineapples) with assorted cheese (don't ask me to list; it would depend on my mood) complemented by a glass of Bird in Hand Sparkling Pinot Noir

I'm not much of a "sweets" person so I prefer fruits and cheeses for my desserts.

You definitely should try Fiorellas.It's not a large place,nor is it overly fancy,but the atmosphere is fun,the food is delicious,and the drinks are great.They usually have a nice selection of locally brewed lager.

And I second the fruits and cheeses for dessert,I would take that over most sweets any day.Unless it's cheese cake. My weakness.

I can't stress this enough. Galatoire's in New Orleans will blow the tastebuds out of your mouth. Everything there is magnificent! Especially the puffed potato slices with bernaise sauce. Oh. My. God. *culinary orgasm*