winesonoma

Thats why my carpet is a deep Burgundy color. Hides the wine stains.

Omelets come to mind. The Salmon and the cheese inside sprinkled with fresh herbs. Confit on toast or fresh biscuits?

Rutabagas or Parsnips with potato. Yum, Lots of butter and rare roast beef. Blew my mother away with that one.

Many years ago when Microwave ovens first came out I was working at a - 40 Degree food warehouse that serviced the Pacific Fleet Fleet. One day Brass came in and tightened security at the gate because the ships would find a hole in the Pallet of streaks or lobster tails that they were shipped. It took them a couple of months to find the 2 brand new Microwave ovens in the employee lunchroom. Was fun while it lasted.

The web site for orange bitters http://www.feebrothers.com/Page.asp?Script=2.

You can order direct from their website and yes I will buy you a bottle for you at my local market but be forewarned it's $6.99 you provide the gin. I have the shaker and the glasses. Bruce

One source that I know, Jade Liqueurs (absinthe@bestabsinthe.com).

That's funny cause he made all the money.

Bullshit! http://www.pressdemocrat.com/top50/nicholas.html

Best place I ever found. http://www.winestuff.com/index.html

I brought my knife roll to the girlfriends house and she said I have knives. She had pieces of metal that play knives on TV. She got a very nice assortment picked out by me for her birthday along with a ceramic sharpener. I find knives in the sink and other assorted places. I bring my own knives. I love her dearly and we spend all our time together and she does make me grilled cheese for breakfast. We coexist comfortably.

Mandolines need ,nay, require a kevlar glove. I've worked with razor sharp tools all my life and I cut myself when I rush or don't pay attention. So now I do neither of those

Well it was a big hit. By the way Pastitsio has a layer of cinnamon flavored meat in the middle.

Try 955 Ukiah St. one of my favorites. http://www.955restaurant.com/

I'm going to make one of my favorite Mac and Cheese recipes tonight, Greek Pastitio or Pastitsio and was wondering what other's favorite recipes were? Edit: unsure on spelling

Skilled people cost money, Re-heaters work for minimum wage because they have no skills. Fast food is fast food wherever you are.

I'll second that opinion. What did you expect?

Tater tot S'mores, oh boy.

Look at what people eat at home. And you expect them to change after the cost of a weekend on the slopes? Cold, wet and hungry= feed me? Only at dinner afterwards at high end resorts can you get decent food. Sysco does have chains for it's trucks.

Wow! Best thing I've learned today, the cheesecloth trick. Thanks!!! And yes, it's stuffing inside, dressing outside. I've always got to have it both ways. The thing about it, though, is some of us -- like me -- never make it the same way twice. Yeah, I'll always start with the packaged Pepperidge Farm or Arnold stuff, and add sauteed onions and celery and the chopped giblets, and use turkey giblet-enriched chicken stock, but from there on it's purely on a whim. Sometimes mushrooms (well, almost always ); maybe a little garlic; water chestnuts; chopped fennel; lemon zest or chopped preserved lemon; cooked crumbled sausage of some type; carrots; bell pepper; cranberries (fresh or dried); and I can't even get started on the herbs. The only thing I'll never, ever add is oysters; seems like a desecration of the bivalve to me. This is one of those items for which there is no ULTIMATE recipe; just have lots of fun finding what you like! ← You have to have the oysters; otherwise what do you eat while your cooking? Oh and Champagne to wash them down with.

They make a lovely small game hunting weapon with a piece of 3/4 conduit when they are still frozen.

I've been known to have a little Baileys Irish cream in my morning coffee.

Try this, http://www.knifemerchant.com/products.asp?SRS=1

Camping box, that's what I did with mine, always a conversation starter.

Atkins BLT; lettuce , mayo, tomato, bacon as a roll-up.