Originally Posted by 12clicks (Post 19418416)

I'm here for the rabble's entertainment.:thumbsup

Originally Posted by 420 (Post 20220972)

nice bump
http://s11.postimg.org/huvpqwfxv/312..._other_one.jpg

Originally Posted by L-Pink (Post 20220939)

I'm here for cooking tips. Used your simple scallop recipe all the time :thumbsup

Originally Posted by 12clicks (Post 20221394)

Here's another favorite, my steak au poivre.

take two to three filets, press peppercorns (whole and half cracked) onto both sides of the meat, coat the bottom of a cast iron skillet with oil (I prefer an infused oil like garlic, parmesan, and sundried tomato) cook the filets to medium rare and remove from pan. turn off the flame (if cooking with gas) and add 1/2 cup of cognac. Let it burn off a little and then add 3/4 cup of heavy cream and turn the flame back on. Use a wire whisk to stir the cream until it thickens. Pour into a gravy boat and serve.
Thank me later.

Originally Posted by PR_Glen (Post 20221403)

That sounds pretty damn good..

oh and I also still use your tips on scallops myself.. hehe

Originally Posted by 12clicks (Post 20221406)

who knew I was a porn Chef Tell? :thumbsup

Originally Posted by 12clicks (Post 20221394)

Here's another favorite, my steak au poivre.

take two to three filets, press peppercorns (whole and half cracked) onto both sides of the meat, coat the bottom of a cast iron skillet with oil (I prefer an infused oil like garlic, parmesan, and sundried tomato) cook the filets to medium rare and remove from pan. turn off the flame (if cooking with gas) and add 1/2 cup of cognac. Let it burn off a little and then add 3/4 cup of heavy cream and turn the flame back on. Use a wire whisk to stir the cream until it thickens. Pour into a gravy boat and serve.
Thank me later.

Originally Posted by CDSmith (Post 20224042)

Wine paring needed.


and...AND.... if I serve the scallops alongside this steak, what wine with Surf & Turf au 12clicks?


Shame on you for not already posting wine parings, but I suppose it falls under pearls before swine category, thus I can forgive it (THIS time).

But I'M asking. :D

Originally Posted by 12clicks (Post 20228055)

sorry for the slow reply, CD. I was in Bermuda for a long weekend. very sketchy connectivity.

Originally Posted by 12clicks

With the au poivre, I usually make myself a courvoisier stinger while I'm cooking since Thats whats what I'm cooking with. Its a great warm up to dinner. Then I generally lean towards an older thinner cab or hermitage. Favorite pairing is a 1996 Beringer Private Reserve.
If you're making both at once, I'd move more to a well balanced Shiraz as I think it works well at cutting through the butter and cheese of the scallops and still works well with the steak. Anything similar to a Two Hands Ares would be ideal. Your results may vary. :thumbsup

Originally Posted by CDSmith (Post 20228081)

No problem, I posted that question from my pleasure barge on the Gulf, nothing but time here. :D



Cabernet, I knew it as I posted but wanted to see what you'd have to say.

But Shiraz for the surf&turf? Why I wouldn't have guessed. But I'm intrigued. Checking online I see there are several at my local liquor mart from Australia, Chile, South Africa, and California.

Any particular label? Edit: strike that, I see here http://www.wine-searcher.com/find/tw...outh+australia is what you were referring to.

I must warn you I may throw a few char-broiled garlic buttered shrimp in with this meal. Once I start fooling with scallops I generally can't stop there, being the seafood freak that I am.


Stinger... that's the one with creme de menthe, no? I've never ordered one but vaguely know of it. I've always been more of a gin&tonic, vodka-tonic, rum&coke or spicey ceasar kind of guy but I'm up for a girly drink. :1orglaugh

Originally Posted by 12clicks (Post 20228090)

go ahead and laugh at the stinger. :winkwink:

Originally Posted by 12clicks

But yeah, whenever I have a lot of butter, I go for a big cab or shiraz. screw that "white wine with fish" nonsense.

Originally Posted by CDSmith (Post 20228104)

:1orglaugh

I just looked it up, I see it was a favorite of Carey Grant. (thus I'm still laughing)

Originally Posted by CDSmith (Post 20228104)

Fact is when I'm in the mood for drinks I'm up for just about anything anyone cares to pour for me.

Originally Posted by 12clicks (Post 20228122)

Yes yes, when I die, bartenders will never make another one.

Originally Posted by 12clicks

explaining the obvious. :winkwink:

Originally Posted by kristin (Post 20228486)

There has to be some new ones, anyone?

Originally Posted by Quagmire (Post 17272375)

The GTS sales staff.

http://spacethatcanbefilled.files.wo...empty-room.jpg

Originally Posted by 12clicks (Post 21710110)

Jimmy-3-way. :(

Originally Posted by 12clicks (Post 21710110)

Jimmy-3-way. :(

Originally Posted by jimmy-3-way (Post 21710239)

Where am I now?

At your mom's house, obviously.

Originally Posted by 12clicks (Post 22262903)

I hear the smart money got out in '01
:1orglaugh

Originally Posted by JFK (Post 22262917)

There's money in Porn ? :2 cents:

Originally Posted by jimmy-3-way (Post 21710239)

At your mom's house

Originally Posted by punker barbie (Post 18409526)

what happened to marc from hoes.com?

Originally Posted by kristin (Post 18835253)

I was just thinking about this thread the other day, Derek.

I guess it hasn't been that long but we can add Cyberage Dave to this list.

Originally Posted by fuzebox (Post 22686133)

Time flies?