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winesonoma

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Posts posted by winesonoma

    Cooking from the Pantry (merged)

    in Cooking

    Posted · Edited by winesonoma (log)

    And his parents never did call us.

    In other pantry cooking news, I figured out what the mystery slab of meat is--it's a pork shoulder steak.  I don't know what I thought I'd do with it, but it was on sale.  Also, has anyone heard of "American cut" pork chops?  I bought two--they are at least 1-1/2 inches thick and almost perfectly round, no bone.  I Googled that phrase but didn't come up with anything helpful.  Our butcher is kind of weird.

    Aren't you the lucky girl.

    The Pork Shoulder steak could be cut up for stir-fry or marinated and grilled. American cut pork chops sound like boneless thick cut pork chops. Brown and finish in the oven. Pork unfortunately has gotten very lean in this country so brining would help.

    I recommend you try to find a used copy of "Cutting Up in the Kitchen" by Merle Ellis to find your way around the various cuts of meat.

    Weber Charcoal Grills: The Topic

    in Kitchen Consumer

    Posted

    Dude. Forget the tongs. Get a pair of welding gloves.

    Back in my pre-pizza stone days, I was having huge problems grasping a 600 degree cookie sheet. I had heard so many things about welding gloves that I picked up a pair from Home Depot. On my first attempt, my hand got very hot very quickly (almost instantaneously). I took them straight back.

    Is Home Depot not the place to buy welding gloves? Is there a particular brand I should be looking for?

    They should be thick like potholders. Less that $20 ain't gonna do it. Go to a welders supply or buy online.

    Cooking from the Pantry (merged)

    in Cooking

    Posted

    And you could *absolutely* use fresh mozzarella. I always put some mozz in my lasagna. If I were you, I'd shred it, not slice it, but either would work.

    How do you shred fresh mozzarella? It seems like it would be to soft to me. I have a hard time just cutting it with a wire. :blink:

    Napa Valley

    in California: Dining

    Posted

    Glen Ellen is in the Sonoma Valley, about 6-8 miles out of the town of Sonoma itself. It is a bit isolated, but it is close to many of the Sonoma Valley wineries (Arrowwood, Kunde, Luna, B.R. Cohn, Chateau St. Jean, Kenwood,) are all just a short drive away. There aren't many restaurants in Glen Ellen itself...I can think of only three...you'd have to drive into Sonoma for further dining, but it is very do-able. It is about a 45 minute drive over to the Napa Valley, either over Oakville Grade (scenic but a b**ch of a road, or down through Sonoma, over Hwy 121 thru the Carneros and up to Napa & the upvalley region (Yountville, St. Helena, Calistoga). Check my previous post on Yountville. I am editing to to hyperlink the websites of the places I mentioned.

    Cheers! :biggrin:

    You can also take Calistoga Rd which is just north of Oakmont about 15 min from Glen Ellen and a much nicer Rd than Oakville Grade.

    Cell Phone Manners

    in Restaurant Life

    Posted

    I'm starting a new slogan:  Shut up and cook!

    My favorite game of Charades with drivers talking on their cell phones is:

    HANG UP!!! (thumb and pinky pointing downward and gesturing downward)

    AND DRIVE... (Hands at 10 and 2 o'clock on imaginary steering wheel, steering)

    YOU ASSHOLE!!! (forefinger curled inward toward thumb like a tightened up OK sign. Looks like a small orifice)

    :biggrin:

    Katie you nasty girl you!! I admit to having one but only a select few people have the number. When I eat it's off. Food is far to important. :laugh:

    Weber Charcoal Grills: The Topic

    in Kitchen Consumer

    Posted

    Pop rivets and fender washers will fix most anything. Fender washers are about 1 1/2 inches in diameter and fix most problems like that.

    Problem is, there are no holes in the lid or the handle at all...the old 'rivets' were just welded to the outside of the old lid, if that makes any sense...perhaps I misspoke before and the original lid was simply welded on. Either way, there are no holes in the lid or the handle, so I don't think the fix you're describing is workable. But, if I'm just not getting it (which is quite possible), please say so :smile:

    =R=

    A Drill will solve your problem.

    Absurdly stupidly simple restaurant questions...

    in Restaurant Life

    Posted · Edited by winesonoma (log)

    I have a really dumb question:

    When bringing your own bottle of wine into a restaurant, what is the procedure?

    As in what do you carry it in? Do you tell them before hand that you are bringing it in?  Does the waiter pour it? (the last is probably the dumbest question of all)

    I am a complete newbie at the whole wine thing.  I turned 21 last year, but have been reading Wine Spectator for three years and collecting bottles of wine (bought by others) for the past two years.  I would now like to enjoy them at some of the fine restaurants we have here, but I am so clueless.

    Here is another really stupid question.  If I buy a bottle of wine in an establishment and don't finish it, do they cork it up and I take it home?  I know it wont be that good for drinking in a couple days, but I can always cook with it or make vinegar...

    I think I am in desperate need of a thread "Absurdly Simple Wine Questions (and spirits in general)"

    Shannon

    That all depends upon where you live. I have no corkage in town and can take an already opened bottle home "in the trunk". Nearby if I also buy a bottle corkage is waived. But that's Sonoma Co. in N. Calif.. Bring it in a bag and give it to the waiter to open and pour.

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