MisterWinerack

Happy Holidays to All at the Fortress and members of the forum. I hope you have a wonderful time this holiday season and great new year! I'm glad I found the Fortress (and Mistress Vu) in 2009 and looking for to more adventures in 2010! MW

MZ, love the sight of a beautiful girly such as yourself throwing back a shot of Jack! Good for you! MW Heh, you should see me in person I swig from the bottle. MZ, That's my gal. would love too see it!

Mistress Kang, That sounds like a great day and a day the beautiful Fortress Mistresses deserve. What are the odds that I'm in that pool next time or the person in bra and panties scrubbing you all down with my special hand mits (that will have lots of holes by the way)? MW

MZ, love the sight of a beautiful girly such as yourself throwing back a shot of Jack! Good for you! MW

Mistress Zhao, I hoping you didn't mean her interanl organs - don't want to picture that. You don't see Gooey and filling being used to often. It was very descriptive and thanks for the further clarification. Perhaps someone who has first hand knowledge can let us know if Mistress Kang is just that. MW

Mistress Zhao, Wow, thanks for painting that picture! I knew it! Can I watch, pretty please!!!? MW

Mistress Kang, it tells me a lot. The oak - and I like oak - fits your personality. Oak, to me, is what gives a wine life, longevity, complexity and power. Its the ingrediant that keeps the foundation strong. As to fruity? well aren't we all a little nuts? but about that oak ..... Sorry couldn't resist. I've never had that SB before but must be great. MW

Sounds very adventerous of you. How did you make them? I just boiled them. I'm very new making my own food. Now I really like it!!! I'm going to get a steamer soon and see how different the taste will be. Really isn't adventerous, it was already dead. First time I mad blue crabs, one grabbed my keys, another grabbed my drain stopper and one grabbed a sponge! LOL. But if you know me, I wouldn't let them win! The best is when they grab on each other and won't let go. Easy for me, because they'll all go in at the same time ;-) I am thinking about ordering stone crabs from Joe's. That and king crabs will be my next escalape! Good thing these can't fight back Mistress Vu, Ah to boil or to steam. Its all about time and what to put in the water. Even with steaming, you can steam to long, boiling and steaming can make them rubbery. Al the very least, lemon and butter in the water helps to keep them tender and sweet. I think I answered you other questions above. Let me know if you have other questions. MW

Dear Mistress Vu, you're right on all counts. Alaskan King crab, they literally pull almost all the legs off and toss the just the body back. I'd be happy to compare recipes for King Crab leg with you, or even cook it for you with the proper wine of course. MW

I think that dish you made would fit Vu because it's considered a "luxurious" and "glamorous" entree yet it's made of things that are "down to earth". Zhao would be a slow-cooked casserole dish of macaroni and cheese with crust on top because she's cultured yet simple with a hard exterior but a softy inside and everyone loves mac-n-cheese "done right" ;-) Ahn would be Bi Bim Bop because the name deserves a giggle after you say it and the ingredients are not so great if eaten alone (unseasoned mushrooms, spinach, eggs and ground beef), but mixed together with that "spicy" (haha) sauce makes a hearty meal with little bits of everything in it! Choi is 6 course meal made with oysters, all oysters...she is THE aphrodisiac. Ree is hot dogs, no matter how you dress it up, it's still hot dogs. There's no outshining Ree's original beauty no matter what you try to mask it with. She's super down to earth and fun to eat and EVERYONE loves hot dogs coz they're so bad for you LOL Jung, hmm...she's high end bluefin tuna sashimi sliced just right with lean lines of delicious fat (matches her physique) that melts in your mouth. Skip the soy sauce, she doesn't need fluff. Hilarious. I'd alter the mac n' cheese simplicity with some cayenne pepper. Like simplicity with a kick. Mistress Kang is an apple pie with a cheddar cheese crust and a huge dollop of whiskey sour whipped cream topping. She, like the mac n' cheese, has a firm exterior which is actually harder than the casserole crust, but is crisp and savory. Her insides are sweet and tart at the same time, but gooey and filling. And that whiskey sour whipped cream is a halo of danger, like her blonde hair I need more explanation on this please - "Her insides are sweet and tart at the same time, but gooey and filling"

Everytime I've gotten snow crabs they were frozen. Is that standard? Or maybe I'm buying them at the wrong places. I prefer cooking them live. Blue crabs and dungeness crabs. They are feisty! In my opinion, cooking the live ones tastes far superior. I've never seen live snow crabs, if you have, I would love to know where you bought them! Snow crab claws are typically frozen. Just like king crab for example (my favorite). The faster they are frozen upon harvest and remain that way until cooking, the better. They pull the legs / claws off the bodies and throw them back to grow again and harvest again and again. The key is that they remain frozen and if you buy them and they are thawing, don't refreeze. Eat them then and enjoy. I agree, nothing beats live crabs (blue / dungeness / whatever). Seems like we have something else in common to go with our red wine.

I think that dish you made would fit Vu because it's considered a "luxurious" and "glamorous" entree yet it's made of things that are "down to earth". Zhao would be a slow-cooked casserole dish of macaroni and cheese with crust on top because she's cultured yet simple with a hard exterior but a softy inside and everyone loves mac-n-cheese "done right" ;-) Ahn would be Bi Bim Bop because the name deserves a giggle after you say it and the ingredients are not so great if eaten alone (unseasoned mushrooms, spinach, eggs and ground beef), but mixed together with that "spicy" (haha) sauce makes a hearty meal with little bits of everything in it! Choi is 6 course meal made with oysters, all oysters...she is THE aphrodisiac. Ree is hot dogs, no matter how you dress it up, it's still hot dogs. There's no outshining Ree's original beauty no matter what you try to mask it with. She's super down to earth and fun to eat and EVERYONE loves hot dogs coz they're so bad for you LOL Jung, hmm...she's high end bluefin tuna sashimi sliced just right with lean lines of delicious fat (matches her physique) that melts in your mouth. Skip the soy sauce, she doesn't need fluff. Wow Mistress Kang,. Those descriptions are wonderful and can only come from someone who knows them well. Thanks for sharing!

Sounds very adventerous of you. How did you make them?

How about that deeeelicious Cheeze Whiz or Spam on Shop-Rite saltines, ummmmm gooood, guess who dat is? Poor old (deceased) Andy. May he rest in piece with his ritz

What did you think of my description for you for a Brunello? I'm mainly a red guy as well. Drink it with anything. I believe you drink wine to enjoy it not to make sure it completely matches up to whatever you are doing or eating. Perhaps you've never had a great white but perhaps some day I can turn you on to one or two and teach you for a change. Whites for me are refreshing and more of a drinking wine than accompaniment to food but it really depends on my mood. To each his/her own is what I go with / recommend. The comparison you've made really put a smile on my face :-) I know who I am, and I know what I'm not. I'm very flattered with your comparison. If I actually disagreed with you, I would have made it very obvious that your description of me is wrong. Thank you. Thanks. I'm glad

I never would have guess you as a whisky girl. What kind do you like and how do you take it?

It's probably because you are far more refined, sophisticated, complex and smooth to even be mentioned in the same sentence. You don't want to know what Thunderbird is but have you heard of Mad Dog 20 20? Same level. Cheap, unsophistocated, unbalanced, course, but as with all wines, enough gets you happy. You'll do fine, I've got your back (or is it that you have mine?). I have no idea about "Mad Dog". About whites, many love it, but frankly, it is not my favorite. When I say that about whites, MANY have said: "On a hot summer day a REALLY COLD glass of wine is great." Frankly, if something has to be super cold for me to enjoy, I'm a bit iffy about that... Making a drink cold can confuse your taste buds thinking it's better than it is. I'm no expert. Just my opinion You don't have to be an expert and that what makes drinking wine so much fun. Its all about individual tastes and mood. Yes a hot summer day there might not be nothing better if you are in the mood but you might also be in the mood for a nice cold glass of water and that would do it for you over any wine. I do agree with you, red most likely will (and generally does for me) provide a much better drinking experience.

OK, so maybe a bad topic to compare Mistresses to wine. How about Mistress to food - prepared dish? I made a fra diavolo sauce this evening with shrimp, clams and snow crab (with a wonderful Super Tuscan) and couldn't help to wonder whose personality this fit best. Lets hear it and why. MW

What did you think of my description for you for a Brunello? I'm mainly a red guy as well. Drink it with anything. I believe you drink wine to enjoy it not to make sure it completely matches up to whatever you are doing or eating. Perhaps you've never had a great white but perhaps some day I can turn you on to one or two and teach you for a change. Whites for me are refreshing and more of a drinking wine than accompaniment to food but it really depends on my mood. To each his/her own is what I go with / recommend.

It's probably because you are far more refined, sophisticated, complex and smooth to even be mentioned in the same sentence. You don't want to know what Thunderbird is but have you heard of Mad Dog 20 20? Same level. Cheap, unsophistocated, unbalanced, course, but as with all wines, enough gets you happy. You'll do fine, I've got your back (or is it that you have mine?).

[quote name="mustanggt Hows 'bout somma that Ripple 'er Thunderbird that'll get the party goin'' date=' unscrew that cap n' let it flow...think all of the ladies have some of that in 'em.

All this talk and comparison of Mistresses a fine wine in other posts got me to thinking about my cellar and how I would name each section / region after a different Mistress based upon your personality and style. So lets play another game Mistresses, if you were a fine wine, what kind would you be and why? Try to be as specific as you can but not more general that a region. For example, you can't respond only red or white, or only California but instead, red from Tuscany and even a better, a Brunello (my favorite and reserved for Mistress Vu because of its complex yet balanced, smooth, velvety, ripe aroma and taste that is as long as it is full, vigorous and completely satisfying with even tannins) because .... Lets hear it Mistresses and others that would venture a guess and see if your Mistress(es) agree with you! MW

It helps very much Mistress Ree and thanks for taking the time to answer as fully as you did. That is very insightful and honest and I appreciate it very much as I would hope that if a connection kept getting deeper between a Mistress and her sub that it would be mutually reflected in a session.