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Yea...I live a coupla towns north of there. Their steaks are the best I have had, really pricey though.

Going to be in Hanoi Vietnam for my birthday and Christmas. Suggestions welcome!

Just let them surprise you!

I'm up for good ole' pancakes!

Sheriff

hobbs wrote:Going to be in Hanoi Vietnam for my birthday and Christmas. Suggestions welcome!

And.... don't ask what it is.... just enjoy....!

Sheriff

Sheriff Buford wrote:

hobbs wrote:Going to be in Hanoi Vietnam for my birthday and Christmas. Suggestions welcome!

And.... don't ask what it is.... just enjoy....!

Sheriff

First it goes Meow! Get the Ho Special, McCain liked it. Jim

McCain was not offered a menu . . .

chunkyfrog wrote:McCain was not offered a menu . . .

Or food and water!

Wonder how the Andria's steak sauce would taste on Dreamstalker's smoked brisket? Looked the sauce up and think I might order some. Don't have a plan for holiday meals yet - flying by the seat of my pants. Why did I just think that a rump roast sounds good? Enjoying reading everyone's varied meal plans. One year a bunch of us invaded Waffle House for a mid afternoon Christmas dinner. Working in retail can make that option a godsend. It was a cold snowy day but we bundled Mom up in her wheelchair and took her with us. She was so tickled at this break in tradition that every time I looked at her she giggled. Wishing there a was Waffle House nearby in southern California.

We celebrate Christmas the traditional Jewish way with a movie (already bought The Last Jedi tickets for a theater with leather lounge chairs and they serve beer and wine!) and Chinese, so no cooking for us.

But if I was going to make a special meal . . .

In today's SF Chronicle there was a recipe for Beef Wellington. AND I just learned how to make a wonderful grain-free, keto pastry that would work so well with that. Now I need an occasion for an excuse to make it!!!!

I used that pastry last night to take a baked brie to a party and people couldn't get enough of it--nobody knew it was grain-free and keto. It was wonderful!

In addition to turkey and ham, Australian Christmas is often not regarded as complete without a big bowl of fresh whole prawns (shrimp) on the table that everyone peels and eats at the table with a bit of lemon and a sometimes a dunk in cocktail sauce. Preferably the prawns need to be the size of a small banana. http://cdn.newsapi.com.au/image/v1/3cdf ... width=1024

No fuss, bit of mess but just have a bowl for the shells. Might also have some sliced mango as an accompaniment so you can get really messy. Buttered bread to fill in the corners.

Finish off with pavlova. http://www.taste.com.au/recipes/berry-p ... 159143e41f

Appreciate that may not necessarily all be achievable in the northern hemisphere, but you never know.

P.S. it can take some people years to learn to make a pavlova that does not collapse so don't be disheartened if you try and make it. The beauty of it is that once you dump the cream and fruit on top, no one knows (or cares).

Gerald? wrote:In addition to turkey and ham, Australian Christmas is often not regarded as complete without a big bowl of fresh whole prawns (shrimp) on the table that everyone peels and eats at the table with a bit of lemon and a sometimes a dunk in cocktail sauce. Preferably the prawns need to be the size of a small banana. http://cdn.newsapi.com.au/image/v1/3cdf ... width=1024

No fuss, bit of mess but just have a bowl for the shells. Might also have some sliced mango as an accompaniment so you can get really messy. Buttered bread to fill in the corners.

Finish off with pavlova. http://www.taste.com.au/recipes/berry-p ... 159143e41f

Appreciate that may not necessarily all be achievable in the northern hemisphere, but you never know.

P.S. it can take some people years to learn to make a pavlova that does not collapse so don't be disheartened if you try and make it. The beauty of it is that once you dump the cream and fruit on top, no one knows (or cares).

Any chance you would like to invite us over? Sounds incredible! I'll bring the wine.

keep it simple duck confit tamales and mimosa's