winesonoma

If you don't wish to eat what the Chef serves, you should go to Denny's ( a chain). However even Denny's would not alter what they served when I asked.

I loved it when he ran out to the car and tried to stop them.

Brand I remember was Graves Ethyl Alcohol. Only saw Everclear on the west coast.

How about $7/lb? http://www.secure-kew.com/grimaud/display.mv?1099018927 ← How about $5/lb? ← Market just called $3.99 lb un rendered. How hard is it to render?

I asked my Butcher today about duck fat. Called a duck farm yesterday and they said never, the clients want the whole duck. Still looking with the price around $10 for 7.5 oz at the gourmet places.

Been there done that.

Oh! That sounds great! So do you just sub them for the shanks? Is it as simple as that? ← You can also use them in lamb shank recipes. Timing is a little different. Wish I had a smoker.

I love this time of year, turkey legs $.79 a lb. I've made them ossobucco style and tonight I'll just do them in the oven alone. What else can you suggest. See what your market has them for. These were fresh organic.

I agree it's far to young to drink now. The Mt Veeder cabs can easily go 10-15 years or more.

You mean that you don't get the Rancho Gordo dear friends discount on the beans?

My GF got a set of those and I find the red wine ones almost to big to pick up. I used it 2 handed.

That's what I gave Pat she also loves it. I got A tin of truffles, a current issue of Gourmet, Bon Appetite and Gastrominica for My corner of her nest. Some nice kitchen towels , lunch today,a silver wine glass with a garnet to represent a glass of red wine to go with the martini glass on my hat. And we watched the entire 2nd season of the Sapranos and ate Lasguana. Oh we gave our selves a trip to New Orleans.

Good stuff, Mt Veeder appellation , Small production. http://www.moonmountainvineyard.com/index_flash.html

Every year Pat and I give ourselves a vacation. Think this year it's New Orleans in Feb. Oh and she gets a Wüsthof Santoku so she can look like Rachel Ray even though she's Pat Ray in the kitchen. She learned how to care for knives so she gets a good one.

One can never go wrong with Champagne!

Yes

Found the thread. http://forums.egullet.org/index.php?showtopic=56166&hl=

Melkor just had a source for duck fat over thanksgiving. Hey David where did you get it and how much did it cost?

You can get to Hanna from 128 out of Calistoga. David 94928 here on eGullet works there.

See this is what happens when you don't bring your own stuff. I like to bring my own silverware and steak knife cause my stuffs better. I got tired of lugging the plates napkins and serving stuff, cause the roll around suitcase took up to much room. Yes I have my own corkscrew and bottle of wine. I would never want to put out a hard working server. Buy the way my glasses are Riedel and my wine is homemade cause I don't like to see anyone work. As long as you let me clean up after myself I'll leave a tip.

I think you are thinking of a mignonnette. I believe it is simply finely diced shallots, cracked black pepper, and champagne vinegar. This is my absolute favorite thing to eat with raw oysters... well aside from plain oysters and oysters with a dash of lemon (meyer if you got it). ← I made one this year with Fig Balsamic Vinegar. Was a really big hit.

So I hope you have now figured out that Ground Beef + anything = Good

Port or Sherry, stay away from high tannins.

One of my all time favorites. http://www.recipesource.com/ethnic/europe/.../pasticio1.html

Bonus points if you can translate the French at the bottom of the label. And I just learned who gave it to you. Really small world on eGullet. ← I can't make out the last word, but I know what it means so far. ← mis en bouteilles à l'hôpital des fous