Home Forums Hunting & Shooting Food, Cooking, and Game Preparation A proposition for those who cruise the food threads.

You should hoard it.

I can certainly think of worse things to hoard!

If you need something to do, check this place out.

http://www.vendaravioli.com/

They are 15 minutes away in Providence. The family sends me over every couple weeks for groceries. If you check their online grocery store and look at Cheese, you might go into shock. Those are the prices we pay as well. A little Red Cow Parmigiano for $30 a pound!

It's a great place though. If I lived in Alaska, I'd have them ship. Olives, cheese, cured meats. They should travel well!

I don't know. If someone were to send me a box of oh say, smoked salmon. I might return the favor.

By no means is my tardy response due to lack of interest. I'm workin' on it.......

I gotta learn how to post pics on here. Tried the onion pie and it looked, well, exactly like Rob's. I cut the quantities slightly as there are just two of us home. Used 4 onions rather than 6 and reduced everything proportionally. I substituted vermouth ( Noilly Prat) for the burgundy, and used half and half with chicken broth (50/50)and popped it in the oven. Turned out great. If I were making it again, and I will, I'll cut back a bit on the butter a bit.

The really remarkable thing about this recipe was how sweet the onions were. Served it up with some pan seared moose backstrap and a quick pan sauce along with steamed green beans. Uncorked a bottle of cabernet to go along with it.

I'll fiddle with the recipe a bit, but it's a keeper.

I also used half and half instead of milk

Cruise on down to the photo forum, there is a thread stickied to the top about posting pictures. It's a good tutorial.

Everyone is doing great. I'm looking forward to February. Seeing as we are getting a foot of snow every couple days, it's a nice thing to look forward to.

I'm next and getting ready for the Feb. recipe....it will be a good one

You better make it an Italian American dish. We're counting on you.

???? I was assuming I was on deck.

.257wby
freemont
Bob B257
BYC
Miss Lynn
Medicman
RAS2
Mannlicher
TNrifleman
Rob P
?????????
?????????

I think this was the last post of the list.
My main concern is that I am last. It's going to be a tough hand to draw to!!!

Sorry my bad....I misread the PM from Rob....I took BYC's spot so I'm on double deck...sorry for the confussion

I am out. Just don't have the time or ability right now, to follow through with this project.

I'm tempted to offer myself as replacement, but actually don't like the idea of having to cook every recipe that's put before me. I like what I like, and if a recipe looks like something I'd like, I will usually try it, but otherwise not. I would love to contribute a recipe, but that's not how the game is played.

Maybe we just one of the hundreds of great recipes Sam's already proferred??

If you need a replacement for anyone count me in!!! I just found this thread and looks great! I have a lot of swiss, (especially the cheese) in me.

Welcome!!! Not just to our "list", but to the 'fire as well!

Thanks, I like most of what I see.

Sooooo,


257wby $$$
freemont
Bob B257
dvdegeorge
Miss Lynn
Medicman
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Rob P
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