ludja

Thanks for the added information; nice about the price and wine list. And I really enjoyed the one time I was at Gary Danko, so maybe a visit to C.P. is warranted sooner rather than later.

New England clam chowder with a pat of butter on top... (and chowdah crackers)

ca va sans dire... (just joking; I saw this phrase the other day in print and I'm trying to repeat it to myself for reinforcement in order to ressurect it at the right times w/my french-speaking friends.) mais... oui. in terms of the correct culinary term in english; I think it's just "pig snout" Pigs's feet are called just that; or I think from an English derivation, "pigs trotters"

Also used in "souse" that Susan mentions above or in variations like head cheese or german/austrian sulz. Also in the carribean dish, callaloo... Basically, probably use in most 'peasant' or country cuisines that use pork. Isn't there a french version of head cheese that is made-- pate de tete? edited to add: Here a pate de tete

Sounds like a successful outing. and.... chuckers? (no luck on quick google check...all related to the game of cricket)

Blood sausage (boudin noir or blut wurst) and Tripe sausage. I did grow up the the former, but it took me awhle to really like it (which I do now). For me, these also really depend on quality being good and on having the right accompaniements-- pan fried potatoes or good non-mayo potato salad...

Thanks much. (Checking out their website, John Walker's looks like a great place to know about too...) As an aside, in East of Paris, David Bouley's Danube restaurant (Austrian, NYC) cookbook he has this quote on p. 298: Dark rum is quoted as a substitute...

As mentioned above, Geronimo, Cowgirl and Cafe Pasquals are all very good. Other nice place for atmosphere, food and drinks is El Farol on Canyon Road (tapas) in a very old adobe building. Separate room with very old bar and often music. Two nice bars for cocktails: The Palace (separate room from the resto) and the Dragon Room. Two hotels with nice bars: Inn at Loretto Ibig firelplace) and La Fonda. I love Harry's Roadhouse which is a 10 min drive from downtown. For N. Mexican food-- I think Tomasita's has good food-- the atmosphere has almost a "chain like" feel to it and is kind of busy--but they have a good bowl of red or green and posole. The Shed is fun atmosphere but I think the food is actually better at Tomasitas... or at the Shed's sister restaurant-- La Choza. The vibe at The Shed is nice though---you might enjoy it enough for the atmosphere. I just like a little more bite and depth of flavor from the chle dishes. Make sure you stroll around the La Casa Sena Plaza--check out the small but excellent wine store and maybe sit out on the courtyard patio of the restaurant next door for a nice selection of wines by the glass. Inn on the Paseo is a very nice and a good price. They have nice parking and are located only 2-3 blocks from the plaza. We've stayed there several times and always been comfortable. The location is hard to beat for the price. There is a bunch of info already up on scattered threads--you may want to check them out here or here And please post more questions after you check out some of these options too...

I grew up knowing only the (to me) worse than tasteless canned black olives (as part of antipasti platters or pizzas) back in the NorthEast of (?mostly) yesteryear. Per the linked article, good olives are of course more widely available all over the country now, but a taste revelation to me has been good green olives on pizza. I've had plenty of good black olives since even in the similar context of pissaldiere. But never before good green olives on pizza. I first tasted this at (ironically) Amici's East Coast Pizzeria (Mountain View, CA). They are absolutely great with pepperoni or Italian sausage. The briny sharpness is just great with the fatty meat. I make pizzas like this at home all the time now!

Likewise; thanks for the detailed post melkor. I think it is the first one on egullet since the new chef took over? As you mention there seems to be potential there as evidenced by some of the good dishes you had. But the "flops" are pretty bad, rancid nuts on the lamb!! Also, very unprofessional for the waiter to take offense at specific problems with the meal being pointed out. You are actually doing them a big favor as many would not say anything, never come back and trash the place to their friends. If a place has many redeeming qualities about it, I don't feel bad in pointing things out that seem relevant to the ambitions/price of the restaurant. (It does depend with whom I'm dining though). I'll usually preface it with, "I'm only pointing this out because <insert offending item here> is so out of place in the midst of the rest of the good food, service, etc. Most times, the information is taken in the spirit it is given and I have had no problems. If you do hear back from the chef or restaurant it would be interesting to hear what they say... Also, I look forward to anyone elses posts' here--but for now, I'll probably have to wait on the sideline before going to Campton Place. (too many other high end places on my list to try).

Even in the SF Bay area it's helpful if you're baking at night. The temp can often drop 30 deg in the pm. I often put things outside to cool--cookie sheets in between batches, blind-baked crusts, cakes, pies, etc.

It's also nice to visit Vella's Cheese Shop in the old stone building for some fresh or dry jack cheese. Starting at the northeast corner of the plaza, (by the mission), go east one block; then north a half block.

Thanks Abra! I thought there was an egullet course in vinegar making and couldn't find it. I must have been thinking of your blog!

a liquor store? I'm interested in picking some up; appreciate if you recall the place you saw it. (Had to catch myself to not call the liquor store a 'package' store; New England (at least CT) habits die hard...)

Cool, thanks for posting the info Bong.

What an embarassment of riches this thread is... I missed it for a week or two and came back to find so many great ideas... I was thinking of white bean soup and then I saw your entry helenjp (below). I looked in Lang's book and it looks great. Did you actually make it with the "little dumplings"? Sounds like an interesting add in and am wondering if it is worth the extra work.

Paul Bertolli also has a nice detailed description on making wine vinegar in "Chez Panisse Cooking". Also some other info on egullet here

Yum, the chicken fried steak looks great.... (and the snap peas!)

The first winery they went to was Sanford; been there quite a few times. It looked like it was actually filmed in their tasting room

Thanks for the reminder; I also have made the hike down to the Tully Rd store in San Jose; have been waiting for the Sunnyvale branch to open. Does anyone know where in CA they originated? (I used to think the Tully Rd was it, but maybe they are originally from SoCal?)

No apologies please! It's useful to hear these descriptions. I'm pretty picky about chocolate cakes and there are so many recipes to try that it helps to get this kind of info. I'm intrigued by some of the mocha/expresso creations above...

Thanks for the link misstenacity... Do you have any other personal faves for new mexican food there? I should have been clearer re: my rec on High Finance-- the bowl of green is very good! I haven't (and wouldn't recommend eating anything else there!)--other than maybe a cocktail or beer and enjoy the view. (in other words, one takes the tram ride for the view (not the food); if you're up there and hungary though---try a bowl of the green chile) Thanks for prompting me to clarify this misstenacity---I wouldn't want someone taking the tram up there for the express purpose of food! (The view is great--day and night; in the snow or not... )

Sorry...despite the title; this thread has a bit of discussion re:sourcing haggis (by internet/mail order also). I thought to add to it rather than start a new thread among the scattered haggis threads--each with one or two posts.

Saveur's Jan 2005 issue mentioned a brand of canned haggis from Texas that they said was good (maybe for canned haggis?-- or what you can easily get in the US). Has anyone tasted this: Caledonian Kitchen Haggis obtained at click ? From Saveur,

Thanks for the Burns e-card link srhcb; I have some favorite Scots to send it too... Jackal10; your dinner looks great! Love adding the salmon in and the Cranachan dessert sounds very interesting; can you post more description on this?