Looks very extravagant. I really hate to admit this, but I've never had fois gras. Yes, hate admitting that. 😣 Kind of drops me a level in coolness.

You're probably right. We eat nothing but organic fruits & veggies and most of our meats are free range. That puts us up there in food budget. But we cut everything else. Drive a Saturn, live in a tiny, crappy apartment and walk everywhere. Food though is sacred. Gotta have the good stuff.

I'd love to have your cooking some day, Wade. Have no idea what sopadillas are. Not a fan of port. For after dinner, I prefer Kahlua or Frangelico. Both straight up, no ice. Sometimes I'll mix them together. Usually not.

Originally Posted by: zombieslayer 

Agree with you on sacredness of food, obviously.

Trying to imagine what Kahlua and Frangelico together would be like....nah, I'll stick to port. (It's a geezer drink.)

You will have to wander out to Iowa someday. Give me an excuse to cancel classes. :)

Originally Posted by: Wade 

Frangelico is very sweet. I mean, Kahlua is sweet, but Frangelico is on a whole different level. Sometimes I mix them because Frangelico's just too sweet for me.

I really want to take a road trip. Not sure when it will happen, but if so, I'm hitting Iowa. It won't be this year.

Originally Posted by: zombieslayer 

Maybe we can meet in Colorado. Sorta like the 21st century version of the Union Pacific.

Find where Kevin lives and bug him in person. (How old are your daughters again, Kevin? 😮 )

(I toyed several years ago with taking a vacation in Colorado -- a girl was involved, IIRC. Denver looked to be the best place for a foodie, but didn't have seem to have much else going for it.)

p.s. Zombie, I recommend you hold off on fois gras as long as possible. Once you taste it, especially seared, you'll find you want to have it again. And all that nice financial discipline you have will piddle out the window, one melty bit at a time. Because there's not a sports bar or family restaurant in the world that has it on the menu; you only get it if you go seriously upscale. And then all of a sudden you start seeing more menus with like Wagyu beef by the ounce and Osetra caviar and truffles. And you're doomed. Doomed. I'm only safe because I live in Iowa where there are no such restaurants, but living where you do it'd be a disaster.

Originally Posted by: Wade 

Wade, I am hosting a little shindig on the weekend of August 12. Last I heard, zombieslayer and wife are coming. You, of course, are warmly invited to attend as well. Were you to come, I would be honored if you were to contribute your culinary talents to the celebration.

Originally Posted by: Nonstopdrivel 

Wade, I am hosting a little shindig on the weekend of August 12. Last I heard, zombieslayer and wife are coming. You, of course, are warmly invited to attend as well. Were you to come, I would be honored if you were to contribute your culinary talents to the celebration.

Originally Posted by: Nonstopdrivel