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Old 12-30-2006   #31 (permalink)
lost on fifth
 
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Interesting graphic there Flugie...you'll have to refrain from telling me about it some day. Thanks for the welcome.
CMSitaly..without the passion it's a real hump. sounds like you'll be just fine though. Spend any time in Florence? My favorite but I loved Siena too.
OK since I have a couple afficianados here... on the stove right now, in a rare cooking at home appearance...Lamb Shanks braised in Shiraz, with figs, serrano chiles, roasted garlic and spanish olives. The Shiraz-Fig Sauce is leftover from my Christmas dinner which was awesome with the roast goose. Pardon my momentary lack of humility but it really kicked a*s. I'll let you know about the Lamb shank which has another half-hour to go. Anybody wanna come over?
I'm really pumped now about checking out the local chow in Playa. Next trip will definitly be ala carte. Now that I have all you fine travellers to point me in [multiple] right directions I will need at least two weeks. Screw buying a house in SC, I'll just go broke in Mex.
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Old 12-30-2006   #32 (permalink)
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Quote:
Originally Posted by cuffedlinks
Did you ever meet these guys?

Never ran into them Cuff. They moved out long before I came on the scene.
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Old 01-01-2007   #33 (permalink)
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Quote:
Originally Posted by Bronxboy
Interesting graphic there Flugie...you'll have to refrain from telling me about it some day. Thanks for the welcome.
CMSitaly..without the passion it's a real hump. sounds like you'll be just fine though. Spend any time in Florence? My favorite but I loved Siena too.
OK since I have a couple afficianados here... on the stove right now, in a rare cooking at home appearance...Lamb Shanks braised in Shiraz, with figs, serrano chiles, roasted garlic and spanish olives. The Shiraz-Fig Sauce is leftover from my Christmas dinner which was awesome with the roast goose. Pardon my momentary lack of humility but it really kicked a*s. I'll let you know about the Lamb shank which has another half-hour to go. Anybody wanna come over?
I'm really pumped now about checking out the local chow in Playa. Next trip will definitly be ala carte. Now that I have all you fine travellers to point me in [multiple] right directions I will need at least two weeks. Screw buying a house in SC, I'll just go broke in Mex.
Hey there, just catching back up to this thread. Had to go out and party last night
YES! I have been to Florence twice, love it there. Had the best pasta of my life at Trattoria ZaZa in the Piazza Mercato, it was fresh pasta with truffles and touch of cream...OMG so wonderful. I think I had a lot of "food orgasms" over there. We stayed in Sienna and made day trip to Florence both times. Also visited Montepulciano and Montalcino. I like Siena a lot as well, so beautiful in the country. My favorite was Rome though, not the cleanest city, but the food and the history make up for it. Veal saltimbocca and Buffalo mozzaralla lasagna (like silk) were my favorites in Rome. The limoncello in Sorrento, and Capri.Did not care for Milan too much, but the Duomo and seeing The last Supper was nice.

Your lamb shank sounds oustanding! Care to share the recipe??
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Old 01-03-2007   #34 (permalink)
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Yeah CMSitaly...no secrets here. If you perfect my recipe it just means i will have to come up with something else.
1Bottle of average but spicey Shriaz, about 2 medium shallots, a sprig of fresh thyme, about 8oz. fig conserve or really good fig jam or dried black mission figs. About 6 oz glace de viande
Reduce that wine down with the shallot and thyme till it's starting to become a syrup [if you are using dried figs instead of jam add them when the wine is about half reduced]. Add jam bring to boil, reduce to desired consistency. Add glace. If you are gonna braised the lamb shnk in it, obviously you will want to finish your reducing AFTER the shank is tender. I tossed in [just because I had them] about a dozen cloves of roasted garlic and three smallish serrano chiles, stemmed and split but not seeded.
The balance of the acid in the wine and the sugar in the figs with the glace was really good. Had it not been for the naturally strong flavor of the lamb shank, I think the three chiles might have been a tad much for you average gringo. At Christmas with the goose (pre-chiles and garlic) I mounted the sauce with about 25% butter. Too bad that they didn't eat more but their loss was my gain. Have fun with it.
home cooking = no holds barred
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Old 01-06-2007   #35 (permalink)
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OK. Now one last question before I pack my bags. Well maybe two last questions.
I will be taking the Riviera bus from Cancun airport to the bus station in Playa. Where in relation to anything else is the bus station in Playa?
From the bus station what is my best bet for transportation to SAndos Caracol?

Thanks to all for all your help over the past couple weeks. Hopefully run into one or two of you this week coming up. We can do something unusual, like have a drink
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