But not in good bubbly, and if you must know I like good champagne, a lot. I think it's under served. Great sparklings can really pair good with food, don't think of them just as some cheap ass toasting holiday stuff.
But not in good bubbly, and if you must know I like good champagne, a lot. I think it's under served. Great sparklings can really pair good with food, don't think of them just as some cheap ass toasting holiday stuff.
So are you a Bellini kind of man? Or you just straight up champagne man?
Life ain't easy and dry bread ain't greasy.
Experimented with a Southern Living Variation yesterday. I didn't trim the crust. I was
Pie crust - baked about 7 min.
Maters - thinly sliced, salted, and allowed to drain
Whole Vidalia chopped and sauteed with salt and pepper in Olive Oil
1/4-1/2 pack bacon (we were snacking as it came out the pan) fried and crumbled
Fresh Rosemary, Basil, and Oregano - brusied and chopped
Sea salt and black pepper
Mayo
Le Guyerre Cheese
Asiago, Romano, and parmesian
Two layers of Maters, Onion, crumbled bacon, herbs, salt, pepper, and cheese spread (just a little between, most on top)
Oh my.
Lunch was lefotvers with a piece of the above pie, and mustard fried venison. It was great.
Ahh cook the pie crust first,I get it.Thought it was taking a long time to get done. Still tasted dam good.Egged one yesterday.Musta flunked reading
Last edited by HARV; 07-03-2012 at 07:40 AM.
We gave you Corn,you gave us clap,bad trade.
you just cook the crust alone for 10min or so, harv. poke a few holes in it with a fork, first. dont want it to bubble up and break.
Ugh. Stupid people piss me off.
Yeah I get that now. JK. Thanks 2th.You try baking on the Egg yet?
We gave you Corn,you gave us clap,bad trade.
never BGE'd a tomato pie....but i am sure it would eat fine.
Ugh. Stupid people piss me off.
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