andpiano

2009/01/02 20:45

littlething

2009/01/02 20:18

冤枉喔!!

我才主動說要報名兩個聚餐趴，還沒寫信給版主處理的同時，已告知明年契約沒有我的份，外加感冒中（目前還在昏迷跟清醒搏鬥之間），準備要申請年後失業給付!現在只能對著螢幕流口水狀態啦!  這些料理在身體允許的範圍才能吃啦!!  爛天氣感冒很難好轉ㄟ

我要一直繼續吃克拉拉作得料理喔!! 

(ps.我不要被列入你的黑名單之中啦!!)

Email：58530002@yahoo.com.tw

cooperz

2009/01/01 22:42

2008/12/28 00:26

克萊恩的100%牙買加藍山咖啡全新登場!!
薩爾瓦多ELAN天然有機咖啡歡迎品嚐!!

littlething

2008/12/24 23:45

我想要兩個趴都去ㄟ，希臘小館我沒去過我想去，這個要怎麼做才算是報名完成啊??可是，另外一個酒瓶子是要網站註冊才能報名是嗎?

版主可以解釋一下ㄇ??  謝謝

Email：58530002@yahoo.com.tw

2008/12/24 22:07

Cooperz

2008/12/23 23:11

你好 我是剛好路過看到有關年底的西班牙菜趴 我超愛西班牙菜 也熱愛紅酒 不知道可不可以參加妳們的聚會

Email：cazzychan@yahoo.com

2008/12/23 17:19

http://www.nytimes.com/2008/12/23/nyregion/23rooms.html
December 23, 2008
Rooms: Where the Porterhouse Ages Gracefully
By ALAN FEUER

The New York porterhouse ... is a specialty dish as local and distinctive as the London broil, the Viennese schnitzel or the Parisian steak frites. It is thicker and more marbled than a T-bone, infinitely more tender than sirloin and, according to the greatest chefs, likely to be even more flavorful than the best filet mignon.

It is also — and consensus is fairly widespread on the point — New York City’s signature cut of beef. While the provenance of its name is steeped in doubt (some say it derives from Martin Morrison’s 19th-century porter house, or travelers’ inn, on Pearl Street), there is no mistaking that the dish has always found its truest home and fullest flower of expression in the enormous — and enormously crowded — meat box at Peter Luger Steak House, that Brooklyn gastro-institution, at 178 Broadway in Williamsburg, where porterhouses have been dry-aged to perfection for more than 100 years. ...

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你也許會搬個行軍床，在牛肉的乾式熟成屋裡面過著幸福快樂的生活。

嗯。不知道乾式熟成的房間氣味怎樣。是幸福的味道嗎？

cvs

2008/12/22 17:16

克拉拉大姐~我是CVS

來問問看達人  新竹這邊到底有沒有好吃的海鮮
我來這三年了,沒吃過像樣的...

2008/12/19 19:37