Raoul Duke

Squeeze those guavas into a glass w/a little vodka and watch the sun kiss the earth.

I'd love to start curing some meats but want some advice/direction on how to best use the curing environment I have, to wit: A subterranean wine cellar that cools to 55 degrees f in the winter and takes a slow rise to 70 f in the summer. Humidity stays at between 70-80%. I plan on adding a split AC system to maintain a desired temp and work with the humidity by adding (probably) moisture. What meats can I expect to cure there? What effect, if any, will there be on the stored wine? Plus any others issues I may have spaced on. Let's blame it on the sixties. Your wisdom and guidance is appreciated.

Does the spit shaft impart any additional heat to the interior of the rib roast? I like'em rare throughout and wondered if this is possible with it impaled.

Spam musubi!

Thanks, I will. For a while there I thought the town had folded it's tent and left.

A warming drawer would make me happy as a pig in s**t.

There are no recent reports on dining (all types) in Corvallis and with an impending trip coming up, I'm searching. The last are from a few years ago and didn't bode well for the dining experience. Have things changed? If so where are the good spots? Yoru responses are appreciated.

Two varietals, Arbequina a great Spanish fruit that does extremely in Cali and Lucca, a clone developed by UC Davis from Frantoio, to be frost and drought resistant, wonderful in this area. We do 100% varietal bottling.

There's a lot of miles between Monterey and LA so try to see Paso Robles by taking the Hwy 1 route south from Monterey and go east on Hwy 46 to Paso. Couple of spots for lunch or dinner, Artisan or Thomas Hill Organics. Stop in on We Olive for some fresh Cali EVOO. Plenty of small wineries to visit as well. Templeton (south of Paso) has McPhees for dinner or if you travel down Hwy 1 to Morro Bay there's Taco Temple. Whatever the choices don't miss Paso. If you're so inclined pm me for a tour of our olive farm.

Oh yea baby! It's the tacos. They used to have a super taco but they're gone. The regular deep fried will do anytime @ 2 for 99 cents w/a cold beer in the parking lot. These were very similar to the ones we got in Tijuana in the early sixties. Honestly we were there for the tuck and roll (car upholstery).

Who trained these testers, and what were they trained to test, exactly? It's sure not taste! The professional olive oil testers are essentially machines: they detect a chemical and say "I have been told this chemical is desirable" or "I have been told this chemical is undesirable." I'll take the Cook's Illustrated panelists any day, at least they are judging taste, if only their own. Tasters that certify olive oils for the COOC are trained by the IOC. My understanding is that the USDA lab on Blakley, Georgia will also provide chemical and taste analysis.

I think the bigger issue to consider here is the potential for adulterated oil to be life threatning for some folks. Let's just increase our production volume with some refined hazelnut oil, no big deal. What do you mean your wife went into anaphalatic shock after eating in our restaurant. Hardly a "twinkie". The second consideration is fraud. Is it OK to use a little unapproved chemistry in organic foods? A what point do we say it's fraud and treat it as a legal issue? Only when it's a little tainted? A lot? I think the study presents a lot of facts, but also a lot of questions.

Pulled out shallots to dry along with some garlic (not shown). Tomato's off to a slow start along with zucchinni. Still have to pull white and yellow onions. The shallots ended up being about 25 pounds. That should hold us till winter.

A new report has just been published by the University of California at Davis in collaboration with the Australian Oils Research Laboratory. A long, scientific based study that sheds light on the validity of claims to oil being extra virgin. https://www.templateroller.com/template/2129651/report-evaluation-of-extra-virgin-olive-oil-sold-in-california.html

Do you want this individual working the FOH if he complains in the BOH? He'll turn off, what's sounds like, solid clientele with his whining and complaining.

Try Papa Haydn out west on 23rd.

The term Extra Virgin Olive Oil is regulated and controlled in at least 2 state in the US. Connecticut and California. In California for an oil to be deemed EVOO it has to meet laboratory and taste analysis. Taste analysis is performed by tasters certified by the IOC. The rub here in Cali is that the State will not test oil for this state mandated criteria but will rely on citizen complaints regarding the oil. Even with a complaint it's unsure of what will happen to the less than honest oils, since they're damn near broke.

I'm with BC cook on this one. A solid, basic cookbook that is available in used bookstores for a right price. This has my go to prime rib recipe that I've used for years.

Never tried anytime after 9p, but have found that whatever time you come it's a 2 hour wait. I might suggest Los Dos Molinos, New Mexico style food. I don't think they do anything mild. If you enjoy spicy this is it. Fresh tortillas daily and the Margharita's are good too. 8646 South Central Ave 602-243-9113

Shame you can't get the beef out of CalPoly, pretty tasty as well. They have large coastal tracts of land for their cattle. My neighbor is a retired prof from CalPoly ag and has raised beef across the street. Grazed on only 10 acres and supplemented with feed but very good and, $9/lb. for the side!

Cholame ain't green unless it's post rain. 100-115 degrees is the summer norm. But, San Simeon is beautiful rolling hills on the coast between Morro Bay and Big Sur. Home to Hearst castle, Tawnyas summer home. The grass fed beef from Hearst ranch is pretty good.

Tomato's, leeks, garlic, onions (red,shallots & spanish), beets, aspargus, peppers, chiles, melons, lettuce, arugula, basil, oregano, sage, chives, parsley, cilantro, cukes, apples, peaches, nectarines, apricots, pears, plums and table grapes all grown on the property. Also have just under 1,900 olive trees from which we produce EVOO. Chickens for eggs. We are 25 miles from Cal Poly San Luis Obispo which has an ag school that produces beef, pork and dairy products sold at the school. They also have citrus and avo's available. Farmers markets in six locations throughout the week. Local (12 miles) fish market with fresh catch from the coast 30 miles away. Did I mention 200+ wineries, hell there's one across the street from us! We got it good and appreciate what we have available. I support local farmers as they do me. Hopefully you will as well.

I love a good recycled story. Maybe we should have a "recycled from - to" topic.

Scott123. Didn't cost a lot since the wife and I spent 8 months building it ourselves. If most people would take the initiative to give it a shot they could enjoy the fruits of their labor, as well. We have always done it ourselves, self tutoring and observing. Just step out there and try it.

After you work out the proper dough you'll need this. An 850 degree surface just gets it done.