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Good one......

Use a 'DRY White' with that???

Nah ... I found swigging whisky neat out the bottle is good!... that way you sort of forget exactly Who it is you eating......

Although, one can marinate the fingers and toes in the white wine (so as not to waste good sausalitos) and use them as tasties before the main meal - dont forget to trim the nails down, especially the Big Toe ones. ..... or give the grilled digits to the kiddies to nibble while they watching TV.

Personally I always go for the crispy ear parts - mmmmm delish!

Nope,not too partial about Cartilage!

Wonder what I am Eating

Bachelor Food.....?

???????

No problemo Gman! ..Simply put, for the life in me can't imagine eating "noodles on bread"...most likely it got something to do with being an Italian ...Anyway, I'll post couple of my fav recipes..which You're Welcome to make fun of as well ..I won't get upset, promise for sure :)
Nice Day!!!

Hey Lago! I actually mixed this stuff yesterday..came out pretty good! and edible ~only teasing~
Have been pretty much making salad close to your dish, but always with a crab meat..was interesting to try it with tuna, which I like as well. Just added celery, black olives and parsley to your recipe-definitely easy and healthier/lower calories meal for an eve at home. Thanks!

Ok, couple of all time fav's...they might look complex, but truly are easy ones after you make them couple times.

One is "Naga's Crab Cakes" (recipe from chef Katsuo Naga of Cafe del Ray in Marina del Rey, California.

2 pink or ruby grapefruit

3/4 pound shelled cooked crab
2 tbl/spoons diced red bell pepper
1 tbl/spoon celery
1 tbl/spoon diced red onion
2 tbl/spoons chopped parsley
1 large egg
1/2 tbl/spoons dry mustard
1/4 cup mayonnaise
1/8 teaspoon fresh-ground pepper
1/8 teaspoon cayenne. About 1 cup dried bread crumbs
6 tbl/spoons butter

1. Cut and discard peel and white membrane from grapefruit. Drop segments into strainer; sae juice for other uses.
2. Sort crab from shells.
3. In a bow combine red pepper, celery, onion, parsley, egg, mustard, mayonnaise, pepper and cayenne-mix well with fork-add crab and stir.
4. Mound 1/8 of the crab mixture on bread crumbs, transfer cake(with spatula, they're gragile) to a sheet of waxed paper. Repeat with remaining mixture setting cakes slightly apart.
5. Melt butter in 10-12 inch pan, set crab cakes in pan. Cook, turning once, 5-8 min. total.
6. Set pan with grapefruit sauce over high heat, add 4 tbl/spoons butter and stir 1-2 min. Set crab cakes on plates,spoon warm sauce equally around them. Garnish with grapefruit segments and sprinkle with parsley.

Grapefruit sauce: combine 1 tbl/spoon butter, 1 tbl/spoon onion and 1/4 cup minced mushrooms in frying pan. Stir over high heat for 2-3 min. Add 1/4 teaspoon dried thyme, 1/2 cup dry white wine, 2 cups grapefruit juice- boil for about 15 min.

Invite your lover with a bottle of french Champagne.........

#2 is for Soup lovers:

Barley-Mushroom Soup

1/2 pound Italian sausage
1 chopped onion
2 chopped carrots
1/2 pound thinly sliced mushrooms
1 chopped tomato
6 cups fat-skimmed beef broth
3/4 cups quick-cook barley
1 pound chopped spinach or 1 package of frozen spinach
sour cream, salt and pepper

1. Remove casings from sausages, crumble meat and add onion, carrots, mushrooms, and tomato into 4-5 quart pan
2. Stir often over high heat, 10 mi
3. Add broth and barley; add spinach. bring to boil-reduce heat and simmer about 10 min.
All done! add sour cream, pepper and salt into bowls(to taste)

Wow!!...that sounds good!!!

wonderful way to go!

:

Of course the guinness is the main ingredient ;) ;) ;)