billay Posted May 8, 2006 Share Posted May 8, 2006 I bow, most humbly, at your feet and beg forgiveness. Three Philosophers does indeed have cherry lambic. 1457583[/snapback] Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted May 9, 2006 Share Posted May 9, 2006 Really? Maybe I'm confusing it with something else or does three philosophers make some Llambic type ale? 1457217[/snapback] it's a belgian quadrupel with a little cherry lambic in it. made by ommegang in cooperstown. good stuff. Quote Link to comment Share on other sites More sharing options...
Footballjoe Posted May 9, 2006 Share Posted May 9, 2006 Pizza from DelVeccio's. My favorite. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 22, 2006 Share Posted May 22, 2006 Give us your recipe... 1456622[/snapback] didn't see this post......... 1/4 cup (1 stick) butter 1 red onions, chopped 2 green onions, chopped 1 large green bell pepper, chopped 3 garlic cloves, finely chopped 1 bay leaves 1/2 tablespoon Creole Seasoning 1/4 teaspoon ground cayenne pepper 1/4 teaspoon dried oregano, crumbled 1 tablespoons tomato paste 1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces 1 pound shrmip, peeled, cleaned, chopped 1 14 1/2-ounce cans chicken broth 1 8-ounce can plum tomatoes, diced, with liquid 1 1/2 cups long-grain rice Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 1 green onion, bell pepper, garlic, bay leaves, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, shrimp, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve. Quote Link to comment Share on other sites More sharing options...
TDFFFreak Posted May 22, 2006 Share Posted May 22, 2006 Took you long enough.... thanks. Quote Link to comment Share on other sites More sharing options...
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