tag:blogger.com,1999:blog-1800413003522809580.post32318058991077323..comments2008-08-09T10:18:44.390-04:00www.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1800413003522809580.post-82060976286173967612008-08-09T10:18:00.000-04:002008-08-09T10:18:00.000-04:00WineWizardBob has his own blogger account!!! Hurray. I bet it didn't hurt one bit, well except for the morning after for that guy in the photo.www.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-3932777075537865742008-08-09T01:40:00.000-04:002008-08-09T01:40:00.000-04:00Technology rules! (As long as a teenager can help you.) I now have an official blooger account.<BR/>That and $4.95 gets you a cup of coffee!WineWizardBobhttp://www.blogger.com/profile/16858523987213122337noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-65933063481956579272008-08-09T01:33:00.000-04:002008-08-09T01:33:00.000-04:00Arnold is the Terminator and Crabby is the Marintor.<BR/>When matching wine to food, chicken is neutral but marinades are where the greatest concentration of flavors lie. So match the wine to the marinade and the cooking method. Grilling obviously imparts a smokey flavor and due to the high heat, caramalizes any sugars on the marinade so avoid bone dry wines with this method. Old, reliabel South Afican Chenin Blanc, or a French Vouvray and for some fun, an Italian Prosecco would be tasty with this dish.<BR/><BR/>WWBobAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-37733186597109357602008-08-08T17:10:00.000-04:002008-08-08T17:10:00.000-04:00Happy Crabby Anniversary!GirlCanBakehttp://snagwiremedia.com/category/food/noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-30191627896056689352008-08-08T08:49:00.000-04:002008-08-08T08:49:00.000-04:00That chicken looks fantastic! Love anything with grill marks...mmm...Jeaninehttp://www.blogger.com/profile/14216192397145462459noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-67593101644258507372008-08-08T00:49:00.000-04:002008-08-08T00:49:00.000-04:00This sounds like the kind of dish I would actually be inclined to cook over summer, I gotta say, summer cooking sucks! Such irony too as all those lovely fresh ingredients make it so exciting:)Linda Fhttp://www.blogger.com/profile/00231806622540244687noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-30682726865921457082008-08-07T09:34:00.000-04:002008-08-07T09:34:00.000-04:00Thanks for the good words Crablings!<BR/><BR/>The fish recipes are very popular, generating a lot of hits. SSSal thinks that a lot of people are intimidated (another IN word) by cooking fish, so they're INtrigued by the recipes. <BR/><BR/>Chicken needs a lot of marinating time to impart flavor (which takes time); on the other hand it takes bbq sauce very well (which takes no time to buy and open). I think that's why it's a no-brainer for a lot of people.<BR/><BR/>Venison! Well we are approaching that time of year aren't we?!www.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-49888937494697561512008-08-07T01:49:00.000-04:002008-08-07T01:49:00.000-04:00Roll on our summer as my barbeque would look good wearing that chicken!JillyBhttp://www.blogger.com/profile/17473076090138059291noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-42320631986212591982008-08-07T01:34:00.000-04:002008-08-07T01:34:00.000-04:00Regarding the cost issue of seafood, if your readers have access to an Asian supermarket, fish prices are going to be way, way, way cheaper than fish at Whole Foods. The cut may be a little different (for example: salmon would be most often be cut into steaks, rather than fillets), but the seafood is going to be very fresh.<BR/><BR/>Interesting parallel: before we started the blog, we ate a LOT of chicken. But after the blog, it seems that our chicken consumption has decreased dramatically.[eatingclub] vancouver || jshttp://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-55186051527283383622008-08-07T00:35:00.000-04:002008-08-07T00:35:00.000-04:00How about more venison recipes? The deer are eating all my plants and shrubs and I want my revenge, sweet and tasty.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-43750125527325340922008-08-06T17:00:00.000-04:002008-08-06T17:00:00.000-04:00Nice use of parallel construction IN the second paragraph, Crabby. And nice use of ingredients in the chicken marinade. Thanks for giving the heave-ho to fish recipes, at least for a while.Anonymousnoreply@blogger.com