Raoul Duke

So what we have in the barrel is going to sleep for awhile. Fresh pressed has a cloudy appearance, all those antioxidants floating about. In about 4 weeks or as the appearance dictates, we'll start bottling and labeling. We have regular clientel and of course we have a picking group of family and friends who get product for their work and orders to fill. I just finished a wood fired oven this year so we had neopolitan style pizza's on Saturday with all the family and friends. Friday after picking with those that stayed with at our house we bbq'd rib eye roast, mac n' cheese and broccolli. A couple of bottles of J. Lohr '92 Cab and several others that are lost in the fog, after that. Sunday we had the roasted chicken on sandwiches with basil/mayo spread. Local Rousanne to wash it down. The chickens were roasted after the pizza's were done. Lots of cooking but lots of fun. This is the 4th year we've done this with family and close friends from out of town staying with us and other local friends coming over to harvest and dinner. This year was the first I had to have farm labor contracted due to the volumne of the crop. I suspect the dinners and indulging will continue into the years but more reliance on farm labor for harvesting will be the order of the day. The best part is it brings young and old together for some great times. I share wine and my kids share, well I did grow up in the sixties. In fact just today Mitch Mitchell wasa found dead in Portland Oregon. The last of the Experience that I saw at Monterey in 67.

For future reference, the neighbor has head pruned zin and has sold fruit previously. Not one of the Dusi brothers but still east side, head pruned fruit that was, I believe, 4th leaf. So what are thye expectations for the Dundee Hills pinot like? Having lived in Roseburg, OR for 8 years I still miss the pinot, steelhead fishing and deer hunting. My wife doesn't miss the weather!

Did you source your grapes from one vineyard? Any preference east vs. west side? I ask because my neighbor occasionally sells small lots and has a wide varietal selection. Your welcome to ask if you decide to do a Paso wine next season. Otherwise we'll wait for the results of your crush.

We started harvesting our olives this past weekend and sent to press 1,800 pounds of Lucca olives and 1,200 pounds of Arbequina. The Lucca pressed 40 gallons and the Arbequina 28 gallons. Initial tastes out of the press showed the Lucca to be very buttery with a delayed mild pepper finish. As expected the Arbequina came on with strong pepper right up front. Lots of fresh mown grass on the nose of both with the Lucca adding some bananna and Arbequina with a little artichoke aromas. We have approximately the same amount to harvest this weekend to finish harvesting the grove. Don't let anyone tell you farming is easy, I'm sure I woke up dead on several mornings! More as it occurs, questions and comments are welcome. God I love Cali this time of the year!! Raoul

So then, where did you eat/drink?

You can bring your own wine corkage was $10 I believe, max 2 btls. Very reasonable. Since we live in Paso we've had half a dozen meals there. the Hearst ranch flatiron steak is very tasty, venison occurs occasionally on the menu and great w/a zin. Also had sand dabs which were marvelous. Needlesless to say we like the place noise and all. Coming for the harvest weekend?

Taco Temple for some casual, coastal dining. The Range in Santa Margarita, a short ride over the grade.

Not in your time zone, but recently I was in the local rental store (friggin Ditch Witch) and noticied that they had their popcorn maker up for sale. Large commercial type. May be a place to start for info, possible purchase or better still a school donation.

How long have they been serving lunch at New Sammy's? Get any of that Rogue Valley Blue?

I have two containers for oil storage. One is clean and used to accept the oil after use. Whe the oil is poured into the fryer the original container is then cleaned of the residue on the bottom and rotated for use next. What has worked extremely well for me is to fry a large piece of ginger, sliced in half lengthwise, after frying anything and before storage. I'm usually pretty pessimistic about such things, but geez, it seems to work. I think this tip appeared in Gourmet magazine last year.

Me thinks Spike threw Manuel under the train. I expect to see more of the ruthless Spike sacraficing others for his own errors and faux leadership. Raoul

DRoss, I don't believe it's generational, since I'm over sixty and still swear. Maybe more environmental than generation, which would allow me to blame it on the army. Raoul

What's the electrical power requirement for that unit? I'd like one in my kitchen but worry over volt and amp requirements.

Why not move up on the fish and consider salmon or another not so delicate as the sea bass, that may hold it's own with the wine.

dockhl, I have a 40' X 40' walled garden space with 3 raised beds 4' X 12' , and 2 beds approx. 6' X 6'. This provides a large amount of veggies for us. For fruit we have 3 apple trees, 2 plum, 2 apricot, 2 peach, 1 necterine, 1 cherry and 2 pear. This amidst 1300 olive trees. pm me to come out for a look see on planning your space. I'm east of Paso. Raoul ps. I believe met once at a Chuck Ortman tasting downtown.

Against my better judgement, but according to my wife's wishes, I planted 6 tomato plants last week. Frost last night, "I told you so", that took out 4 out of 6. I think we'll be waiting in Paso. Fortunately we have been harvesting Chard and Bok Choy throughout the winter. Aspargus is being harvested, about 6 stalks every other day, along with some young onions. This is the time of the year when the days are 70 degrees and the nights can easily dip into the low 30's.

Can't tell you how many stories there are about migrant farm workers staying warm in a trailer/camper by using a charcoal fired bbq, and ending up a coroner's statistic. I would vote never used indoors.

For Pad Thai I have found that the noodles do need soaking, 15 minutes in cold, drain, 15 minutes in hot, drain, then add to the prepared sauce with minor cooking required.

Yep that's the one. Guess I've lived too much of the sixties to remember the correct name. This is a great fair. bbqboy, thanks for link. Raoul

Does the Vanetta fair still happen?

Got home from work today and there, at the front gate, was a box from Amazon. This baby is sweeeet. 7.25 quarts of cast iron and enamel. I can't wait to get some dead chicken in it! Raoul

I've found some great deals talking with remodeling contractors/carpenter friends, etc, who have taken on remodels for high roller clients. Two year old kitchens, with mid to high end appliances, being torn out. Some real deals to be had for cheap.

Thanks for the alert and to Josh. I just ordered one after having missed it the first go round. I've been using an all aluminum one that my mom got in the early 50's. Heavy and well constructed, but only 3.5 qts. Mucho Mahalo. Raoul

The oil is centrifuged to separate the oil from the water. H2O is discarded.

Like $50, pound, slice thin, coat w/panko and quickly fry. Used to get loads of these tank diving off Ft. Bragg in No Cal in the 60's. When young and stupid it was fun to see the sharks try to get at your dive buddies ab bag.