Are you a Foodie? I am....
HalfDimeDude
Posts: 1,189 ✭✭✭✭✭
Are you a foodie? To make this a coin related post here ya go....
Real....coin...
Real good chocolate coin.......yum!
I've have been i the food business for 55 years now! At the ripe age of 12 I got a job in an Italian bakery in Baltimore.
Since then I've been in the food business, 39 years in food stores ,from a clerk, meat cutter,store manager.
I've worked for the Irish Dairy board, a well know East Coast meat,and deli producer, lastly a gourmet cheese company.
I love to cook,and entertain, most of all I love to explore the world of food searching for new ideas ,and recipes. I can bake a cake or make on out of brie cheese....living on the Chesapeake seafood is one of my favorite things to cook for guest.
Deli trays be they meat and cheese, just cheese, or chocolate cover fruits....are one of my specialities.
Please share your knowledge and specialties....post something mouth watering and yummy !
"That's why I wander and follow La Vie Dansante"
Comments
I do enjoy good food, and have been cooking since I was about nine years old (circumstances necessitate). I am, however, not what one would call a 'gourmet cook'. Yes, I cook good substantial foods, even complete dinners such as Thanksgiving or other occasions. Not afraid to try new things... but exotic recipes with extensive prep time are not a specialty. Cheers, RickO
Hot Chesapeake bay crab dip
Baked brie and fruit
Chocolate dipped fruit tray
"That's why I wander and follow La Vie Dansante"
Imported brie wedding cake
"That's why I wander and follow La Vie Dansante"
@HalfDimeDude .... Very impressive... That crab dip looks delicious....Cheers, RickO
I love cheese. I eat it every day. Unfortunately I'm lactose intolerant, but I love it too much to give it up. Just have to keep to small quantities. Provalone is my favorite.
I too am a foodie. I love fine British cuisine. Favorites include delicacies such as pie & mash, toad in the hole, jellied eels, and fish & chips.
USAF (Ret) 1974 - 1994 - The inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries. Remembering RickO, a brother in arms.
Me nominates you to host a PCGS forum luncheon!
Good news for you Bill
Guess what sheep, goat , yak milk has no lactose so no stomach issues.....but good news gets better!
Aged Parm, goudas, and cheddars over 24 months....are lactose free....yes if you buy hard aged cheeses the lactose has been aged out....you can eat as much as your ♡ desires....and no gas, no problems.
Now there are hybrid cheeses like swiss and gouda gouda and cheddars...those too aged you can enjoy! Im very happy to Break the news my friend.... bon appetit enjoy.
"That's why I wander and follow La Vie Dansante"
Cool beans.....
Should I submit a menu ? How many guest...? Do we have any specific diets? How about as a starter chocolate covered bacon?..... yes chocolate covered mmmmm good!
It would be my pleasure as food unites us.... and heals what hurts you!
"That's why I wander and follow La Vie Dansante"
Lobster Roll Chesapeake Paddy style
"That's why I wander and follow La Vie Dansante"
Spotted dick pudding too?
I love using Chutney to bring out the flavors in cheeses....mango one of my favorite.
How about breakfast fish? Salt mackerel, lox's, kippers..... all a good way to start your day.
"That's why I wander and follow La Vie Dansante"
You would do this
if I submitted my menu selections! 
https://www.italian-feelings.com/the-history-of-edible-currencies/
They may not fit in a 2x2 flip....but....edible currencies go back 100's of years!
Reggiano Parmesan cheese is the bomb! In fact one of the only cheeses in the world that has its own bank!
Lactose intolerant no worries Reggiano is aged no lactose as its aged out.
The rine is used to make soup...nothing goes to waste.
Here's how to make change from a 75 lb wheel...
"That's why I wander and follow La Vie Dansante"
I like food.
I don’t cook though.
My YouTube Channel
"That's why I wander and follow La Vie Dansante"
Bison is a very good choice of red meat protein for those who need and watch their fat intake.
Like grass fed cows it doesn't have the marbled fat that make a steak tender. However if cooked properly it will melt in your mouth. And you still be able to enjoy a nice steak without the fat.
"That's why I wander and follow La Vie Dansante"
I played around with raising Beefalo for a while. Wish I could find the picture of my bull who was 3/8's Buffalo! I think he weighed 2200 pounds when we sold him.
Poached Halibut in virgin olive oil...
An easy dinner little prep time a crowd pleaser...
1 lb. Halbut
Extra virgin olive oil
Capers
Fresh parsley 1 lemon
Fresh ground black peper
1 9x12 Pyrex baking dish
Small red skin potatoes
French green beans
1 small coffee filter oven @ 275 degrees adjust to true oven temp.
Allow the fish to sit at room temp for 15 minutes this allows the pours to open in the flesh
Sprinkles of fresh ground peper to taste on the fish.
Pre heat oven to 275 f degrees
Cut the lemon into slices.
Line the pyrex dish bottom with lemon slices
Lay fish on top of the sliced lemons
Cover the top of the fish with remaining lemon slices
Pour in the virgin olive oil to cover the fish about 1/8 " over the top of the fish
about a tea spoon full of capers over the fish
Cut the parsley sprinkel over the top
Bake in a 275 f over until the fish turns white and flakes each piece will require a different time depending on size and thickness. Do not over cook! If the flesh is white and flakes its done!
Remove the fish and lay on papper towels allows to rest.
Boil the small red skin potatoes skin on
Steam the french green beans add almonds after done to remain crunchy
Now that the olive oil has cooled strain it through a #2 coffee filter
The oil will has a slight lemon taste....use this oil instead of butter to dress the potatoes and green beans. The oil may be kept in the refrigerator 1 week...
The oil also makes a nice lite dressing on a green salad....
Ring the dinner bell.. and watch the family as they praise you with every bite.
Bon appetite..
"That's why I wander and follow La Vie Dansante"
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This reminds me of this Dilbert comic strip. I would be Dilbert, someone has to be.
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"I'm a foodie. Are you a foodie too"
https://dilbert.com/strip/2019-03-31
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"To Be Esteemed Be Useful" - 1792 Birch Cent --- "I personally think we developed language because of our deep need to complain." - Lily Tomlin
I met a rancher from Texas at one of our trade show who raised free range hogs, not ferral but free range , they ate prickly pear, acorns, and a natural diet. He fed then a small amout of grain if need be before market.... some of the best pork I've ever eaten.
"That's why I wander and follow La Vie Dansante"
Whats cookin tonight?.....its 5:oclock here...and time to chow down!
"That's why I wander and follow La Vie Dansante"
HATE to cook, LOVE to eat!
A: The year they spend more on their library than their coin collection.
A numismatist is judged more on the content of their library than the content of their cabinet.
I’m a chef / foodie
Here’s a few of my home meals lately
What time is dinner? Is Michael Dixion coming too! LoL Mike and I are buds
"That's why I wander and follow La Vie Dansante"
No. I never liked eating. I weigh the same now as I did when I was 18 years old. 175lbs. I'm 6'3". I eat breakfast every morning around 5 then head out into the field. No lunch. It makes me sleepy. Dinner at 8 and bed at 9. Some people live to eat.......Some people eat to live. God Bless them all.
Not a good thread to open when you’re hungry. I’ll come back later after dinner.
I should add this; I grew up on a self sufficient ranch. We grew our own and the 12 gauge at dusk was grocery shopping. When you see how the sausage is made....it puts a damper on dinner. Twisting and pulling off quail heads and plucking and gutting chickens when you're 5 years old is kinda gross. But....I wouldn't trade that life for a million bucks.....or an 1804 Silver Dollar. I know what is REALLY valuable.
I grew up on the Chesapeake, fishing and hunting were part of living here...of course all harvested were eaten never wasted. I was a fowler ducks and geese...some upland game.
I no longer choose to hunt or kill animals that is....i still love fishing and crabing.
Im a danm good shot even with older eyes... being a bird hunter I tell everyone if ya stand still ...... I May miss ya....if ya run.... your dead!
"That's why I wander and follow La Vie Dansante"
Many years ago 20? I did a trade show in Colonial Williamsburg, VA. I had some spare time after the show. I drove around the Chesapeake Bay. It was early spring. Oh, God. What beauty! The little inlet bays. The sunshine off the water! A HUNTERS PARSDISE! Aside from home (I'm prejudiced) that area is the most beautiful place I have ever been too. Western Virginia is also lovely. Much like places on the Central Coast of California.
Working my way through these recipes... would love to sit down for dinner with this dude.
Of course
We call this place "the land of pleasant living "
"That's why I wander and follow La Vie Dansante"
Big time. All she's missing is a little mustard!
The whole worlds off its rocker, buy Gold™.
I can see why.
I’m more of a garbage disposal. I’ll eat anything as long as there’s no mushrooms in it 🤮
BHNC Associate member #AN-07 … 88 and counting.
That Lobster Roll looked delicious.
Here are a few beginning with authentic British Fish and Chips served in Gibraltor followed by a meal to remember at the restaurant overlooking Iceland's Blue Lagoon and then concluding with the cracked crab plate at Sabella & LaTorre's on The San Francisco Wharf.
You will appreciate this...I grew up as a little one in the 50's singing this tune... black & white TV watchedvit til 69 then we got color tv....wow!
"That's why I wander and follow La Vie Dansante"
Wow thanks for sharing....I can see that you all love good food...one of my favorite places to eat is on Franklin st in dowtown Baltimore...Tio Pepe is a Spanish resturant.
I always point dealers at the Whitman show to give it a try. Their memu is quite large. Their food to die for....I will post some of the dishes we enjoy.
I wouldn't mind if any members finding themselves in Baltimore snd or Annapolis Md to pm me.
I be more than happy to set your course 5o some of the best food we have to offer.
"That's why I wander and follow La Vie Dansante"
Again if in Baltimore "hon" Tio Pepe is where you want to eat after the Whitman show.
Baltimore slang "hon" everyone is a hon! Term of endearment no worries.
Above prime rib
Maryland soft crabs to die for!
Steak
Shrimp and garlic
The 707 shrimp
Jumbo lump blue crab
Lobster
scallops
Topped off with a crab and champagne sauce
Champagne and crab sause on grouper
Tenderloins trio
And some of the yummy potatoes pilows
The baked Alaska is good finish
Again if you shouldfind yourself in Baltimore pm me I will give you the direction youll need to eat like a local.
Should you find yourself in Nags Head N.C. Sam & Omies....since 1939 again why pay $35.00 for dinner...eat where the locals do...for half the price!
In Annapolis get off Main st look up Jimmy Cantlers River side inn a favorite of Jimmy Buffett's while in town.
Pussers pub $$$ on ego ally in Annapolis come in July Watch Eric Clapton run his dingy up ego ally to the main dock. Look for his sail boat Blue Guitar at rest in spa creek.
"That's why I wander and follow La Vie Dansante"
Should you ever return to the right coast.... pm me I be more than happy to give you some direction...there's so much to see and do! Perhasp I can charter a sail boat and take you out on the bay... I am also skilled in sailing and power boats up to 50 foot. In college my tean beat the USNA in a sailing race... that was a no brainer as us river rats grew up on the bay and know its tricks ...as to the poor middies who were mid western farm raised had no chance . Im 100% sure role reverse us river rats wouldn't know anything about farm life.....and mid western life style.
"That's why I wander and follow La Vie Dansante"
My wife and I dinning on the 6 sailing of the Caribbean Princess years ago long before the plague! I was invited behinde the scenes in their kitchen to learn and share some foodie knowlege.
"That's why I wander and follow La Vie Dansante"
@Hydrant
One of my favorite places to eat is on your side of the country. Two years back to back the wife and i had our Thanksgiving dinner at the Hotel Del on Coronado Ca.
Dinning at the Del is a lifetime experience, staying or just visiting the property is unbelievable!
My first experience was back in the 70's before I met my wife. Shortly after the Eagles came out with "Hotel California " I dare you to walk into its lobby and not hear that tune in your head.
If in the Greater San Deigo area in November...plan on their buffett for Thanksgiving dinner.
Its an experience youll never forget or regret.
"That's why I wander and follow La Vie Dansante"
USAF (Ret) 1974 - 1994 - The inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries. Remembering RickO, a brother in arms.
Cornbread, ham and black eyed pea pizza......mmmmmmmmmmmmmm good....
Another must stop and enjoy is Temecula Ca. Great food and wine beatiful area to roam around and taste some of Cali's best wines. The one thing about living on the left coast is the freshness of their produce. Unlike here where everything is a week out in transportation from the east coast West coast products are just a tad bit old as they enter our markets. I highly recommend Callaway wines from the Temecula valley . I rate them in the high 90 's +
"That's why I wander and follow La Vie Dansante"
Time for a foodie quiz
The name Maytag can be linked to which of the following?
A) Washing maching
B ) Jams & jellies
C) blue cheese
D) a type of heirloom tomatoes
E) IDK ??? Please enlighten me...
"That's why I wander and follow La Vie Dansante"
Foodie quiz ll
Which country produces the most organic honey?
A) Canada
B USA
C) China
D) Brazil
E) all of the above
"That's why I wander and follow La Vie Dansante"
Foodie quiz lll
Your out for lunch with the office and the gang wants to try a new buffett that just opened...what temperature should the food be held to ,assuring that no bacteria will taint the food? And the office lunch group won't be all taken sick....
A) 200 degrees f
B 180 degrees f
C) 95 degrees f
D) 140 degrees f
E) it doesn't matter its a new place and has passed food inspection
"That's why I wander and follow La Vie Dansante"
140 degs
There's 2 other questions
"That's why I wander and follow La Vie Dansante"