Raoul Duke

I went with the "Little Chief" about 20 years ago when we lived in Orygun and have replaced the heat element once. A great buy for the price and performs well. I've done the usual assortment of brisket, pork butts, salmon, steehead & trout, bacon (when there's extra room) cheese, etc. with good results. They used to make a front loader as well as the top loader. I mean for a hundred bucks what have you got to lose? Raoul ps. The hard part for me was to roll the salmon before I smoked it!

I think something (Corona) with a european wrapper would work OK with the late harvest Zinfandels available. Avoid the Madura wrapped Robusta, except with the Cognac, Brandy, Armagnac or Eau de Vie. Raoul

Right on here! The Bloody Mary is a god send.

If you say it's the best, I hope to hell you tried all the others, +/- 500 producers.

Killer chickens are coming! Killer chickens are coming! Cried Henny Penny

Los Olivos Cafe is decent and wine is available and rightly priced "next door". You can also imagine yourself as an extra in Sideways. As an after thought (happens after 60y/o) you can slide over to Figueroa Farms and watch the olive press in action.

Surprise! Wine X still lives and adds new depth to descriptives for wine with terms like "Pimpalicious", "So fresh it should have it's mouth washed out with soap" and my favorite "More smoke, herbs and toasted fruit than the Osbournes". How could you not like it.

I have not seen a report on EVOO in the US that addresses the contents. Producers will use cheaper, available nut oils added to olive oil. This is by no means every importer of oil, but as with any loophole some will take advantage. The California Olive Oil Council certifies oils as EVOO under strict criteria and lab analysis results. These oils are identified with the COOC seals. A start to insuring you get what you pay for. Don't wait on the fed's to look out for you. Buy those small bottles and taste, taste, taste until you find what you like.

Hopefully the Pre-Castro Cubans.

I'd worry about any EVOO that doesn't have a date on the bottle. I'd also worry that imported olive oils can contain other nut oils because the FDA hasn't revised the content criteria since Lindberg flew. Really that should have been USDA not FDA. Assessing Rubidium 82 or Ammonia N-13 for cardiac Positron Emission Tomography scans should not be in the mind when discussing food.

I had this at the Stinking Rose in SF on Labor Day weekend and loved it. I'd be up to seeing your recipe. Raoul

It gives new meaning to "Big Gulp"!

Went to In & Out. Double Double!

Spotted the Au Bon Climat, Le Bon Pinot Noir at the Santa Maria Costco for 18.99/bottle.

Papa Hayden for dessert.s

SLO (as in slow) town has some good spots mentioned but certainly look to the out of town spots as well. Heading north McPhee's Grill in Templeton offers up a nice menu with the house wine being produced by Jim Clendenen of Au Bon Climat, good for lunch and dinner. You might see some of the "Famous Winemakers" of the Central Coast there like Rebel Rose. El Paso de Robles really has em' all beat, but since I live there, take this with a grain of salt; Bistro Laurent serves up country french cuisine with a large selection of french and central coast wines. Paris is a new spot but brings the french bistro experience close to being in Paris. Newly relocated french owners doing a splendid job. Villa Creek for California/Mexico dishes, Basil for outstanding Thai food right on the town square. The list could continue but that should be some help to you. And don't forget the wineries, Dover Canyon to meet an egulleteer and taste some good wine. Buon vacanze! Raoul

Economic factors have to influence this issue as well. At $10k- 15k per acre for planting new vineyard (plus property and other expenses), in California's central coast, some return is expected. Even when "cost is no object" growers/wine makers have this expectation, so market to the market.

I'd buy a house if it smelled like kielbasa and sauerkraut!

Let's also remember that wages are taxed by the fed/state and tips are, if reported. Paying staff a salary, and nor relying on tips insures that everyone pays fed/state tax. I know my local bartender would prefer to take the tips over salary to the tune of 70-80K/year tax free.

I see visions of all the back of house staff, betting on and peering through the door to see if you are really going to eat the amuse.

Store your wine at Norman Winery and walk there to get a glass Raoul

For good information, on line, check out COOC, California Olive Oil Council or The Olive Oil Source web sites.

Sauteed in butter with aspargus add to a cream sauce and serve over pasta. Inhale.

As a suggestion, in the wall, on the left side of the range, you could cut an opening that is finished with sheetrock. Similar to a medicine cabinet opening, that utilizes the space between studs. This would act as extra storage adjacent to the range for oils, seasonings, etc. We had extra granite that we used to cover the bottom, but even on old cutting board would do nicely. Project looks great.

Snowangel the method I've used is to soak the rice noodles in cold water for 2 hours, drain and cover with a wet towel to retain the moisture, until used. this comes from a book I purchased 15+ years ago, "Thai Cookbook" by Pojanee Vatanapan.