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semperaugustus

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Everything posted by semperaugustus

  1. That was quite a lot of meat in that cowboy, and the hanger itself too (I've got some of both in my fridge). The dishes were all great, I find myself slowly slipping into a food coma as I'm writing this, but the entire meal was amazing. It was only my second time at Ray's however between the company at the table, Mr. Landrum's spontaneous talks, and the variety of dishes(crab royale? crab bomb? crab grenade? it was simple and good), I had a very good time. Mad props to hillvalley, goldenticket, porcupine and any others involved in the organization of this event, it was a nice way to meet some other Rockwellians and see some benefit to a pair of good causes.
  2. While the topic has stayed mainly on the waitresses and wings, has anyone else had their Alaskan Crab Legs(sold in half pound/pound)? Not the best in the world but can't expect that from a rather large chain. At Rockville I had them once and remember them being served with a 'local seasoning' that had a red color to it. Anyone know the name of it?
  3. How long does that base take to prepare? 1.5 hours?
  4. Last night: Spaghetti with chicken breast and sauce. The chicken breast was lightly jerked, with some additional ground peper and garlic and olive oil and let marinade overnight. It was grilled before serving. The sauce was a medley. I chopped up a pair of hot italian sausage links and fried them in some olive oil. When they were nice and crispy, they were taken out and some of the oil was drained into a saucepan. Also into the pan went a little bit of garlic and some Garam Masala spice. This was heated to fry the garlic up and once that was fried, some marinara sauce poured in, along with some Bombay Simmer Sauce. After a few minutes the sausage was added back into this and it was left to simmer and cook down a little while the pasta was made. Pasta topped with a slice of chicken breast and sauce...kinda impromptu but bery tasty. Tonight: Rays the Steaks with Shogun
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