winesonoma

So I made a pot roast with a tomato based sauce. Is it sauce or gravy? No other vegies except 2 clove of garlic to season the oil.

Pork is cheapest in those areas, Long live BBQ.

Buy some cheap steaks for the well-done folk and make a proper prime rib. In my house they would have to cook their own. On flaming not burned down charcoal in the rain. Oh wait that's my family.

Two words "Steak Tartare"

I would doubt that any wine is shipped from the winery in special cases ie styrofoam, but a used one of those makes a dandy wine cellar in the motorhome. Wrap them in your clothes and box them. Drink them and start a new cellar.

Something sparkling if the fog and overcast ever lifts and we see stars again.

That's very similar to Tony Bourdains recipe in the Les Halles Cookbook. I made it last week and drolloped on a bit of creme fresh when serving. Fast quick and throughly enjoyable.

White sugar, baby! Yummm. Oh yeah, condensed milk and jam on toast is tasty. Sometimes if I have any left over, I make a roasted chicken skin sandwich. *sigh* You would think with all the skinless chicken breasts for sale in the world, someone could sell fried chicken skin without the pesky meat. ← Someone does. http://forums.egullet.org/index.php?showto...=0entry784647

wow i never heard of this version. i usually do lil smokies with currant jelly and spicy mustard sauce. ← Interesting. So do you just cut up the hot dogs and cook them in jelly? Sounds tasty. That salty sweet combo thing going on there. Never heard of it before now! Hmm...please provide details! (I work with Ally McBeal types...I'd get my jollies bringing this in!!!) ← the way i learned it was just dump a can of currant jelly in a saucepan, and add the spicy mustard, and then bring to a simmer. and then done. i'm presuming ti works the same way for grape jelly and chilli sauce. ← I'm so glad I don't work with you people. I did my Christmas party for the last time last year and don't miss it at all. What a different world of food those people live in. The best things were always the ethnic food that people brought.

try this www.absintheonline.com/acatalog/Jade.html

Ask a Chef. Or go custom for the big bucks. The best I've ever seen. http://www.crookedbrook.com/

I made the mushroom soup tonite as it was raining and I needed comfort. That easy, that good wow!

I'd have to say bring the cheese course. That way when you want to go home you bring out the cheese and unwrap it. From the sound of it one smell and partys over.

Sometimes all you can reply is neck down. That's all you get folks is a body. Give it direction and ingredients otherwise you get what you get. I will do the best that I can with what you give me but please give me my last check. Soon!!!

A good guideline for cooked meat is three days in a domestic fridge, in a sealed container or well-wrapped. The edibility or otherwise of chicken can be difficult to gauge. Clostridium species often have a pungent smell, but other spoilage bacteria like Campylobacter or E coli can pose a threat without any of the obvious signs of spoilage such as a sticky or mucilaginous coating, discolouration, or an 'off' smell. It's tempting to be cavalier about such issues, but food poisoning can be extremely dangerous (20 people died in my home town six years ago in an E coli outbreak linked to cooked meat), and remember, it may not always be you eating the food in your fridge. Accidentally killing your eighty-year old granny might not be a good thing. :) The phrase we use at work is, "If in doubt, get rid of the fucker". We haven't poisoned anyone yet. ← I had food poisoning once. That was enough. When in doubt throw it out.

Phone is 916 736 3800 Fax is 916 736 3807

I doubt the the children still hand color the labels. One of my favorites also. http://www.randomridge.com/contents.html

Its not Opus or old French wine. It is what it is. Turn of the century and before. Gimme a corkscrew and I'll find something to like. Wow!

Try here.

Guys don't "get it." How about a ripe mango munch sitting in the sand on the beach in Akumal, watching the sun come up, after watching Beaches on the satellite TV? The mangoes came from the tree in the backyard. It was a communal effort to reach the ripe ones. ← I just meant that cooking bacon while not properly attired is a dangerous thing. Like cooking barefoot. Big ouch factor.

You be careful doing this. "Those with whom you can cook bacon in your skivvies at 3:00 am. "

Ah, it's not so bad, at least for those of us in SE Pennsylvania: the twin promised lands of New Jersey and Delaware are right next door, their cities shining with good wine stores. But it'd be a real drag to live out in central Pennsylbama or wherever... ← I make my own wine and buy without restriction from anywhere. But I grew up back there.

Go to the local hardware store and purchase a strap wrench and open anything.

I'm so sorry for you. That's why I don't live there

I cook mine for 18 hours in a crock pot. Not sure if you are getting the point. These are not sautéed onions.