No demi glaze—but a couple of cool tricks from a chef who taught me a lot.

1. Before roasting, stick duck into a large pot of boiling water for 10 minutes. This removes much of the fat and impurities and makes it much easier to roast.

2. To thicken sauce grind a couple of tablespoons of organic brown rice in a spice grinder and use the result instead of flour or cornstarch or that sort of nonsense. Gives the sauce a very clean taste and thick consistency—and is healthy.

Vino??

A Robert Mondavi Pinot Noir. Light and clean.

I am impressed, thickening agent from brown rice? cutting edge, and I am not being sarcastic , good job!

BIG BBQ steak rubbed with a southwest seasoning, baked tater, salad and biscuit.

oh yeah and asparagus.

Red Neck:D

You rich dudes gotta learn how to eat!

We put some chicken breasts in a ziplock with some oil and Italian seasoning, then grilled them on the George Forman grill (it's 10 years old), while broiling some mozzarella on a few local brand $2 a bag hogie rolls. Toss the breasts on the cheezy rolls, a bit of A-1 sauce, and a few Lone Star beers, and we're good to go!

WAY better than non-meat bacon :p

I had some Chianti and Fava beans along with my dinner.

I love in and out burger:eek:
Screw being "rich" I live for a great cheeseburger:cool:

Wow you guys are livin it up. I think I have only eaten a meal served that fancy a handful of times in my life. I ate pizza with the girlfriend and her folks tonight. We lived it up and ate on paper plates.