winesonoma

Bruno Mooshei died on Nov 25 2000. He sold the Bar to a man named Bob Clarke and his partner Diane Epping the previous January. I always got in because I treated the man with respect. It origionally opened in 1941. I don't know if it's still there. Address is 1633 Haight St. The name was "Aub Zam Zam" witch I was told means Fountain of youth. Bruno was born in Baghdad on April 25,1920.

The one in Sonoma (different owners) is for sale and you can make it exactly what you want. Ever want to own a restaurant? Nows your chance.

We once had the hose come off our 400 gal blending tank while bottling a few years back. Lost about a case before I got to the valve. Not enough wine away in the whole world to clean me up. Hose clamps are now on everything.

You did lick the floor I hope.

And if you read Merle Ellis "Cutting up in the Kitchen" you can really use it. Out of print but can be found

You need to have elongated holes on the battens for the outside screws. That door will expand and contract a lot. I did this all my life so you can either believe me or not. Solid wood is solid wood I don't care were it is.

Come to Taylor's Refresher in St Helena Ca and have a pistachio shake.

What do you think about the new square barrels from Switzerland? http://www.beveragedaily.com/news/news-NG....e-barrels-could

I dont get it. If culinary students have to start at the dishwasher and begin by peeling potatoes, why are there culinary schools? And why are you working as 'chef instructor' at an 'expensive culinary school'? Are you telling me *gasp* that your school and the likes of it are ripping off young impressionable minds? Pray do tell. Enquiring minds want to know. re bourdain, I hope people dont look up to him as a 'hero' or a 'role model' and I am sure Mr.Bourdain will be the first to back me up here. edited to add for GG: answer #1: No. answer #2: The cook, the thief, his wife and her lover. ← So that they can begin to see what they got themselves into. In my trade, Carpentry,after you school you enter the University of Hard Knocks where you grow up and become a professional. School only gives a foundation. What you do after that is what makes you.

Artisan Bakers dry jack and garlic.

Good for you. As a server, I would never (nor would any of my managers), say such a thing. If a guest says a bottle of wine is "off" or corked, then it is. My sommelier would say the same thing. Does that mean that we agreee with our guests conclusions regarding the wine? Of coarse not. But that bottle of wine IS corked until they leave the restuarant ← Somebody ought to mass market this equipment to restaurants. http://www.wine-tribune.com/Popups/popUpNe...6&LG=1&CS=11091

I seem to recall a Finnish recipe from my youth called Bulla. http://breadnet.net/bulla.html

It's the cost of making it, one off items that you don't sell a lot of. Go to the local HD or Lowes and see what is mass produced and compare quality. As a very old friend said to me once (and he was old) "The concept of junk is not a new one."

I'll check it out next time I'm over there. Hwy 116 isn't called blood alley for nothin. Sorta makes it a must do rather a let's go kinda thing.

It's a little big for 2 lamb shanks but will be perfect for 4. See what you started Fifi, now I need the next smaller size. And I thought that Falk was addictive.

Rosens is the real deal. Great cheese cake. The restaurant is also very good. Dempseys brew pub has the best onion rings I've had in the bay area. I keep wanting to eat at Volpis and can never seem to find it open.

Try here http://www.sainte-alvere.com/uk_accueil.asp ← And take out a second mortgage on your house while you're ordering.... ← Market price share with your friends. Payment seems to be the biggest problem. I'll let you know when I get it figured out. Any international bankers out there?

I would think that east coast tends more towards blends and west coast tends to be single variatels.

Check out the town of Mendocino other wise it's loggers and pot growers. or Anderson Valley for wine.

Try here http://www.sainte-alvere.com/uk_accueil.asp

Amazon delivered that book today along with Bouchon. Oh boy!

I started to write something about the south/southwest in general, but held off because it's changing so fast and I don't have enough experience. From my all too limited experience, I would agree with Bandol (wish I'd tasted more) and would also add Cahors. For those who have only tasted South American Malbec, it can be a revelation. I've also had some interesting age-worthy wines from the Pyrenees, but only in Basque bistros in Paris and I couldn't call them by name if my life depended on it. (And there's always an element of right place, right time, right food. I don't know how well the Basque wines would show in some other environment, but that's true for all wines isn't it?) I've been hoping that someone from the West Coast or Oceania or South Africa or South America or simply someone who knows those wines well would chime in on New World agers. I know they're out there, but I'm not up to date enough to know what ages well in the right price range. I could trot out comments about leaner Coonawara cab, or Hunter semillon, or Eden or Clare riesling, but I couldn't name specific wines or price points. Similarly, I used to think that more classically structured and/or transparent Cali Cabs like those from Clos du Val, Pine Ridge, Diamond Creek, Dunn, Hess (the Mt. Veeder one), and the like aged pretty well. So did chardonnays from people like Stony Hill, Woltner, Sonoma-Cutrer, Chalone, ABC. But I haven't had most of those in years and I fear they've crept (or leapt) out of the affordable range. Some, like Dunn and Stony Hill and Diamond Creek, were never there. Also, most of my favorite producers seem to have higher peaks and lower valleys, so the risk makes the effective cost higher if one is buying the wine blind. I think some zins hold well, but I'm not convinced they gain much with age, though some of the more claret-styled offerings from places like the Dry Creek Valley sometimes seem to show the potential. I just enjoy them too much for current consumption to give them a chance. Some of the less sappy Ridge zinblends also can gain, but they're hardly cheap either. I had a few of the early Atlas Peak sangiovese. They were from young vines then, but seemed like they might be up to it in time. Anyone have any recent experience here? Absolutely agree that not all wines from the listed regions age well. There have always been poor wines from even the best of appellations. Add to that the number of fruit-forward, New World style producers out there now and one must be very careful about what to lay down. Come on, New Worlders, what are your recommendations? Jim ← I wish I could help but I simply can't afford Napa Cabs. Most of what I drink here in Sonoma is less than $10 a bottle, $20 on weekends and $50 on special occasions. I age what I make but that's more because it's there. Most of what I drink ie Zin's don't age well.

WOW! That looks like a great price for that big momma. Did it come with its own crane? I actually have a 9 quart round one that was purchased for double batches of gumbo but I have actually used it more often for larger pieces of pig. I'm thinking of Lamb shanks, turkey legs, pot roasts, duck and chicken legs. I bought the oval because it looks to fit 4 of each better. And yes it is heavy, as my SO said that's a hunka hunk of pot. It will be moved very carefully when full. You also get a coupon book good for discounts every month this year 25-35 % off selected items. It's very heavy when full. Lamb shanks are in the oven. Fuckin $6.99 a lb. for lamb shanks. Turkey legs next at $.89 seems like a better deal.

Today I finally bought a piece of Le Creuset, 9 1/2 qt oval at the local outlet store for $163.00 total. I got 20% off cause I said I would take the orange. A braising I will go.