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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 02-19-2018, 08:22 PM   #11
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Herf God
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Join Date: Jul 2001
Location: Naperville IL
Posts: 43,013
2012 Piacet Verdejo
Olives stuffed with jalapeno and almond

2009 Chateau La Vielle Cure (Fronsac, Bordeaux)

16oz boneless NY Strip Au Poivre
Smashed golden potatoes
White corn in butter and white pepper sauce

Toscano cheese in black peppercorns

Scotch TBD

The Fronsac is amazing, I last had it 2 years ago, it is now subtle, soft, with a great backbone and juicy dark fruit

Carbon steel pan was spot on for the steak

I surprise myself and pull it off sometimes
"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill

"A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant
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