Horny dinners at Wilmer´s

[Wilmer X]

I know you have been waiting for an upgrade of the food/guitar pedal series. I have been busy with my work, but here´s a pic of my VERY simple friday night dinner. It´s a tarte L´oignon de alsace, with a simple salad and olive oil. The wine is a Muscat from our favo winery in Eguisheim in Alsace: Bruno Sorg, flowery but dry and focused on elder, mmm, beautiful. According to my experience: women goes nuts with this simple kind of cooking. My wife become warm as the California sun and wants to be...hm...clue lead in the pic:

[Phil513]

Amazing. drool0


Expound? ===> tarte L´oignon de alsace

[Denverdave]

Looks very tasty!! eat0

[Wilmer X]

Phheeeeouew, now I presented a Rembrandt cheese from Holland and a Vacherin Mont d`Or from Northern France, with a Rioja Gran Reserva (Tempranillo and Granacha). This happened. (Obs the delay pedal; again and again and again and again-like) :weebz: :weebz: :weebz:

[warren0728]

wilmer....will you adopt me.... eat0 drool0

[Wilmer X]

I have to ask my wife first. She can be difficult....


And the word explaining the tools in the pics?

[warren0728]

i'm guessing either she will want to screw repeatedly or on the other side of the coin delay screwing.... rolleyes1

[Phil513]

And the word explaining the tools in the pics?


Pondering . . .

[Wilmer X]

i'm guessing either she will want to screw repeatedly or on the other side of the coin delay screwing.... rolleyes1


Screwing repeatedly is the right answer; now you also have won a Fender Strat with goose liver inlays. I only have to ask Fender to make them first. frown0

Edit: delay screwing? You´re kidding, right? :quag:

[warren0728]

Edit: delay screwing? You´re kidding, right? :quag:


just trying to cover all the bases! idn_smilie (it was a delay pedal after all!)

[Wilmer X]

Edit: delay screwing? You´re kidding, right? :quag:


(it was a delay pedal after all!)


:quag: :quag: :quag:

[Mark Wein]

biggrin

[Wilmer X]

Expound? ===> tarte L´oignon de alsace


Sorry, Phil, I forgot. It was a hot evening. :weebz: It´s a onion pie from Alsace. Often served in Alsace for lunch, or as a starter for dinner.
I make an ordinary pie dough from butter, flour and some cold water - let it rest in the fridge. Then some 5-6 big onions fried softly ´til they are smooth (no hard frying). Blend the onions with 2-3 eggs and cheese and put it on the pie form and then some cheese over it - into the quite warm oven for 40-45 minutes. Serve with salad and a dry white Alsace wine, a Riesling, a Muscat, a Gewurtztraminer or a Pinot Gris. It works...always. biggrin

[Phil513]

That sounds spectacular dude. What is your cheese recommendation for using in this dish?

[Wilmer X]

Now I got the feeling that you have not read the whole thread. I said in one of my posts where I said:

"Rembrandt cheese from Holland and a Vacherin Mont d`Or from Northern France, with a Rioja Gran Reserva".

Yeah, that´s it. Change the wine to a red one with some difficult cheese from France.

It will never. I would say never, go wrong. Trust my words. rolleyes1

[Phil513]

Oh hahahaha, yes i did read that part, i just didnt assume those were the ingredients, just thought it was a follow up exquisite cheese post. hahaha.

Thanks bro. AOK