winesonoma

Roasted one tonight. I was offered the original Rocky on sale or the newer Brand Fulton. Give me the Fulton any day. We have a choice of free range here.

That's why they make Kevlar gloves. http://www.chefdepot.net/bonesaw.htm

I read Jeff's reviews every sunday and find them inconsistent with my experiences. He once joked about hanger steak as though he did not know what it was. When I sent him an email I got no reply. He is, what we have here, however.

A review in the local paper. http://www.northbay.com/foodwine/dining/Fi...fm?RestId=13432

sure seems like it. are you in touch with other wild mushroom purveyors to see whther they have been affected as well? if they have not, it certainly seems as though you are been singled out for some unwanted (and maybe unwarranted) attention. ← Where is Chris Cognac when you need him.

Back from the Big Easy. Sat nite I was surprised to go to the company function with the girlfriend. 3 rooms, 3 bands, 3 kinds of food. Lousy bar for cocktails. Howl at the Moon. They booked the whole place. We ate at Antoine's, Napoleon House, The Bombay Club, Cobalt and Muriel's. Antoine's rides on it's reputation and the food was good, wine list better. Napoleon House was alright for a nice quiet lunch, classical music and a nice atmosphere. Loved the Bombay Club, like a living room with great drinks. Had dinner there on Valentines day and it was excellent. Cobalt, what can I say? It was a dark and stormy night and we took refuge there and had the best meal of our trip. Muriel's for lunch was also a highlight of our trip, looking out on the street through the opened doors. A very enjoyable trip. Temps in the 70 degree range Mon and Tues.

Back from the Big Easy. Sat nite I was surprised to go to the company function with the girlfriend. 3 rooms, 3 bands, 3 kinds of food. Lousy bar for cocktails. Howl at the Moon. They booked the whole place. We ate at Antoine's, Napoleon House, The Bombay Club, Cobalt and Muriel's. Antoine's rides on it's reputation and the food was good, wine list better. Napoleon House was alright for a nice quiet lunch, classical music and a nice atmosphere. Loved the Bombay Club, like a living room with great drinks. Had dinner there on Valentines day and it was excellent. Cobalt, what can I say? It was a dark and stormy night and we took refuge there and had the best meal of our trip. Muriel's for lunch was also a highlight of our trip, looking out on the street through the opened doors. A very enjoyable trip. Temps in the 70 degree range Mon and Tues.

Hamilton Montana last july, finished the Plymouth Gin and need more gin for martinis. Go to the state store across the street and found Citadel Gin for $21.99 a bottle. Score. It's $30-35 where I live.

Also add Tommy Smothers, John Lassiter and Mario Andretti.

I have a two burner in the back of my truck I use for camping just like that. http://www.cabelas.com/cabelas/en/template...MainCatcat20075

To me barnyard is bad wine. I believe it is caused by a wild yeast. I send it back.

Yea that's just what a contractor wants to do; piss off the inspector. That way every job you do get's gone over with a fine tooth comb. I had that happen once (not my fault, different foreman, same co). He stopped a 5 million dollar project on the last day and made us redesign and replace the ceiling. In a hospital with patients already scheduled for the next day. 6 months earlier he approved the exact same ceiling at another hospital. Yea piss off the inspector and learn what hell is like.

Not with the inspectors I've dealt with. They have the final word, period.

I think we were talking more like this for commercial, http://www.bigtray.com/bg_ranges.asp. Yours is more like an AGA that most people don't know about here.

I can assure you that every one in town knows what kind of restaurant it is. Quote "Recently I dined at La Salette which does an upscale version of Portugues. Yet it seems the owner downplays the word 'Portuguese' because it is strange to the in crowd." And those of us that live here don't care about the in crowd. All they do is take up the parking in town.

What brand or type did you install? Might be different than our choices. Do you have a link?

The UBC, Electric, and other codes are the minimum you must use. The local inspector may demand more. Meet the minimum and you get by, by law. Don't do what the man want's you get red tagged. Your choice. All code books as I recall leave it up to the local official for the final word. Like I said your choice if you want that permit signed off. And the Bank and Insurance co to be happy. A successful contractor says you want that, ok, goes to the owner and says the inspector want's this. Here's what it will cost extra. Arguing with the inspector is like swimming up the waterfall.

If you find a contractor who is more interested in customer service than following codes run as fast as you can. He is putting his license on the line and your insurance co. will laugh at you, then sue you, then accuse him of criminal negligence and take all he has. There are reasons for codes and you would be foolish to ignore them. Do it once do it right. I've had many fools for clients but I look out for me. Personal injury attorneys love people like you.

I beg to differ with you. You cannot install a professional range in a residential home unless you want to meet commercial NFPA fire code requirements. Residential ranges are designed to meet NFPA residential fire codes and all of them are severly limited in heat output. The Viking has 15,000 BTU/Hour burners and does still not put out enough heat to properly use a wok or brown in a large pot containing a lot of food. Some ranges have a burner that puts out greater than 15,000 btu/hr but the other burners are much less than 15,000. If I remember correctly, the AGA falls in this category. The reason for that is that the total heat laod of the range must stay below a certain value. At 80F and above, a range, even if turned down, will require constant A/C and is just not suitable. An AGA for the home is very impractical and the ones I have seen have been purchased to impress and receive very little actual use. The closest that one can come to a commercial Vulcan is a Viking. The heat is less but the functionality and durbailty of the Viking I have is great. I initially tried to install a Vulcan in my home but quickly learned that it can't be done. I investigated the AGA but quickly came to the conclusion that it was impractical, the burners did not have equal heat and had become a status symbol.-If there are any AGA owners and users on this forum, I certainly would like to read thier experiences.Dick ← As I recall, when I still did remodel all that was required to install a commercial range was to encase the 3 sides with a one hour fire wall. That's lining the space with 5/8 drywall which has a one hour rating. Everything on a commercial range get's hot so what Viking did was insulate the range so your little kiddies would no get burned by touching it. What say you Daddy-A.

Only one I ever made was this one. http://www.tirbriste.org/dmir/CookingFeasts/0801/0801.html

The one I use most was found on the discount table 15 years ago "The Complete Book of Pasta" by Jack Denton Scott. It has gotten me threw more what's fast, quick and easy moments than any other cookbook.

I have been forced to give up my favorite Burrito place because the new "cook" over salts everything. I have talked to the owner and she says there have been no other complaints. Tough luck. After 12 years of weekly meals I have said goodbye. I have one burrito and have become swollen for two days because of the salt, goodbye. Medication I need , Your burrito I don't.

My mistake

And we also have Ig Vellas daughter, Who has a shop called The Cheesemakers Daughter at 127 E Napa St. We are a very cheesy town.

That's the Cheese Factory. Not Vella's by a long stretch. Vella's is at 315 Second St East.