DG Names, real names II

Great to meet Charlie, Genie and Eve.
Heat doesn't bother me, cold really does though. Must be the heart meds that keep the blood thin.
I don't know how all you guys keep up with all these threads? I always seem to be the last one at the dinner table.
Chuck

you're fashionably late, Chuck !

Hey, all-

I'm Suzan, in beautiful Gardenville/Pipersville, PA. Am looking for help in creting a Swap/RoundUp, perhaps at my house. I'm in Bucks County, right next to NJ, about an hour+ from Philadelphia. Anyone interested?

Namaste- Suz

Welcome to the Northeast Suzan. Here is a link to another NEster who also lives in PA http://davesgarden.com/community/forums/t/861584/ He is looking at a date in August for RU

Welcome Suz. You will be added to the list. Chuck - I can't keep up anymore either so we can eat dinner together!!!! LOL This is the only thread I keep up on and I try to check it every morning and night. Eleanor
(p.s. - I need to stop rambling and add Suz before I forget - has happened before)

Welcome to our wonderful Northeast forum, Suzan.

Eleanor, you do a great job keeping up with the names!

Welcome Suzan.

Hi Suz - welcome!

Eleanor, I couldn't ask for a better dinner date.
Chuck

By the way dinner shall be......
Garden salad on an iced lettuce bed,
Herbed roasted potatos,
Med-rare Filet of Bison (If you've never had Bison, you won't go back to beef),
Fresh picked steamed vegetables,
And fresh strawberry with whipped sweet cream.

Hope this meets with your approval.
Chuck (The Classical Cook)

This message was edited Jun 11, 2008 8:53 AM

Hi there Suz. I bet it is beautiful up there.

Chuck, the menu sound fantastic and classic. The salad on the iced lettuce bed reminded me of a restaurant our family went to when I was a kid called Embers Their salad dressing, a take on Russian, was perfect for iced hunks of lettuce. I tried to do a link, but can't. Anyway, if interested, Google "Ember's salad dressing" and it's the Online Athens site (first one). I use this recipe when we do retro dinners. It's a little rich for every day.

Laurel

Chuck where did you get the bison from?

Sounds delicious Chuck, but I'll probably be late!! LOL Eleanor

Depending on the cut of Bison you want. The 4 oz medallions I can pick up at the supermarket. I have also been able to get ground bison and sausage that is 50% beef and 50% bison at the supermarket. For larger and different cuts of meat there are several place on line that you can go.
This is a place in New Hampshire, http://www.healthybuffalo.com/
The reason that we eat Bison? Well after some research it was found to be lower in both fat and cholesterol then both beef and chicken. Because bison are grass fed there fat content is much less and a lot different then beef.
Of course the price is somewhat higher but not as bad as you might think. We might have it a couple of times during a month.
Chuck

Welcome Charlie, Genie and Eve! Hi there Suzan!

Chuck, make room for one more. I'm headed to your place for dinner tonight! Sounds delicious!

Harper

Is bison the same as angus?

No, angus is beef. Bison is just straight buffalo. And I'm not trying to buffalo you on this. (I can't believe I just said that!)
Chuck

Yuk, yuk, yuk...

Thanks for the info Chuck!

And a American Bison isn't really a buffalo. Buffalo are those from the same family but with those huge spreading horns known mostly in Africa and Asia as Water Buffalo and at your dairy case in the form of a wonderful cheese, buffalo mozzarella. But whatever you call the American one, it is great eating. I have some ground Bison in the re-frig today. It makes great burgers. I am a fan. There is a good farm in southern Vt raising Bison, East Hill Bison Farm in Townshend Vt. And if you haven't tried Ostrich tenderloin, you are missing some really fine fare. Patti

I am especially fond of elk over bison myself but need a friend going hunting out west. We always have venison on hand which is higher in protein, water and lower in fat than beef and many other meats. Bison is tasty and so is ostrich. 'Gator is good too (really). Frogs' legs...well I dream about those, not frozen, and fresh off the grill. And while we're at it, why don't we have snails you can eat here? Maybe ground hog, from another thread, could be at the top of the list if it is marketed correctly. Although tenderloin anything is usually incredible (how can you screw up a tenderloin?), the adventure of the peasant foods and recipes is intriguing to me.

Laurel

We had fresh escargot when we visited France 26 years ago. Our host's daughter actually went out and collected them and then cooked them to perfection. I don't know that we have the same "escargot" here in the states.

Oooo, yeah, Celeste. I love that butterfly pic at the head of the thread.

I love this education I'm getting. DG is like grad school for $25 a year! So, is Doc talking about the American Bison? I know where Townshend is. I think I'll pick up some fresh bison the next time I'm up there! Hmmm... ostrich. I'll give that a go too. First I'll try it when someone else cooks it. I wouldn't want to mess that up and ruin my taste for ostrich forever.

I know I need to expand my palette. I've never had elk either. I've had venison, but only rarely. I don't know any hunters. Never had 'gator! Nor frogs' legs! I'm willing to try anything... (oh, except veal just because of how I've heard they are treated). My son brought home a pet snail this past weekend. I could cook him up, but it might not be worth it.

Oops! Sorry about the double post.

No and not the cargoles of Spain either.

L

Well some eat to live and some live to eat. We are in the later category. That explains the passion for growing edible food. If I can find a recipe for a JMs I'll plant a field full.

L

You have a great climate for growing food. Hey, wait a minute... Celeste has orchards and veggie gardens and she's way up in Maine.

Chuck...I won't be late :>)

First I want to thank you all for such a warm welcome....

Then I want to welcome Nona and Charlie and Eve and Genie and Suzan and anybody else I missed that just introduced themselves :) Welcome Aboard!!

Lastly I want to say, that you guys are amazing!! I could sit here and watch you guys converse for hours at as time...you are a wealth of information...and great fun too!! :)

Thanks
Donna

Oh... And I want to come over to Chuck's for dinner too...it all sounds like pure Yum !!

Welcome Susan, I have not read all of what went on on the tread, but oh well, I love escargot with lots of garlic, even if there are some of you that HATE IT! respect for other's people's choices. LOL, Clem

escargot with lots of garlic - count me in.

Hi Donna, Welcome!!

I introduced myself on the other thread before I realized you had started a new one. In any case, I am not new and KY is not in the Northeast but I have enjoyed meeting everyone who has signed in.

Debbie

Hi Debbie and welcome again!! Saw your name on the other thread. Eleanor

I've been "off-com" for a bit, and I tried to memorize all the new names to say "Welcome" to each of you, but it got to be like a Memory exercise, and I'm afraid I'll omit someone, so I'll just say how happy I am that all of you have joined us recently. I look forward to getting to know each of you through your posts!
Louise

Ok, out of the subject, I have this big tree in my house, now it is blooming, I only get to see the blooms when the squirrels chewed up the branches and they fall to the ground. Anyway, the blooms look like passion flowers, I am posting pics of the tree and blooms, can any of of idetify this beauty? Clemen

Ok here is the pic of the flower

Do you have any pictures of the leaves, Clem?

Ok last pic, if you guys cannot help, I'll go to the tree forum, I hope ther is one! Clemen

I think it's a tulip tree.

Tulip poplar.

For 8 years we have wondered what this gorgeous tree is, will look into it to see if it is the tulip tree. Thanks mami, Clem