winesonoma

Was a finalist, did not win.

Gary Danko while he was at Chateau Souverain made an onion soup that had been strained and the only onions in it were caramelized pearl onions and it was topped with french fried onions. I used to drive an hour to have that.

Cafe Lahaye ,Sonoma Martini House, St Helena Sonoma Savers, Sonoma Depot Hotel, Sonoma Della Santina's, Sonoma Willi's Wine Bar, Santa rosa Cellar Cat Cafe, Glen Ellen Swiss Hotel, Sonoma The Girl and The Fig, Sonoma Gary Chu's, Santa Rosa

Buy and carry one of these http://www.peppergun.com/products/minimill.html.

Try here $99.00 http://www.lionsre.com/.

I would do one like that at 350 for 1 hour and then check temp. I used to have an upscale butcher who would tie an extra layer of fat on top. You can always cook meat more well done than trying to get back to rare. I start rare and if the friends like more done there is the kitchen.

Is it the absolute stupidest thing an otherwise-fairly-intelligent person could do? YES and enjoy it

Small muscle when you cut up a Blade Chuck . Might be called a tritip out west not sure. Looks like an Iron bottom.

I made mine with Henri Bourdain Pastis. Should I go for a more pronounced Anise flavor?

Some people don't flush; hence the ice.

Tried one tonite with Old Overholt Rye. Any better rye I should look for? GF and SO liked it so I guess we are Cocktail people now as we slowly expand our drink list. I already hold the Martini title in our circle.

Most amazing and I don't remember the rest. http://www.gumbopages.com/food/poultry/turducken.html

Don't let this out but the plans for the deep fried whole pig are underway.

Buy one of these and carry it as needed. I keep one in the motor-home. http://www.sharpknives.com/messermeister_entry_level_set.htm

I just had a bottle of that.

But what will I deep fry now?

Gimme more as I'm off to find Rye and Bourbon in the morning. I live in the wine country so I drink Wine. I play Petanque so I drink Pastis. I love Martini's so I drink Gin. New adventures await.

Find the Cooks catalog one day sale thread. They have one on sale today only. it is http://www.chefscatalog.com/store/catalog/...0000&cmCat=Here

I finally located a bottle of Peychaud's Bitters. Now what do I make with them?

let's try this. Buy one of these.http://www.cabelas.com/cabelas/en/templates/pod/horizontal-pod.jhtml?id=0006318&navAction=push&navCount=1&indexId=cat20110&parentId=cat20110&parentType=index&rid=&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fcatalog%2Fpod-link.jhtml_A&_DAV=MainCatcat20075

Buy one of these and be done with it.http://www.cabelas.com/cabelas/en/templates/pod/horizontal-pod.jhtml?id=0006318&navAction=push&navCount=1&indexId=cat20110&parentId=cat20110&parentType=index&rid=&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fcatalog%2Fpod-link.jhtml_A&_DAV=MainCatcat20075

If leveling the stove doesn't help; Move.

Fair play is about 1/2 an hour from Plymouth Due east. Zachary Jacques is the best food you'll find up that way. and yes it probably is like Brigadoon. But good wine.

Fast food Sonoma County. Gotta be real good to last. Somebody better new destination.

You might try the Fair Play valley http://www.fairplaywine.com/. For food go here http://www.zacharyjacques.com/.