winesonoma
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Posts posted by winesonoma
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Generals Daughter in Sonoma. call Preston tell him your coming and have him cook for you, with matching wine. Pm for phone number.I'll second Martini House, one of my favorites.I'm a fan of his to be sure. Farallon is always a must-stop-in restaurant for me when I'm in the city. A lunch of head-on shrimp with spicy cocktail sauce and a cold vodka martini at the bar is about as good as life gets. For some reason though, Martini House doesn't do much for me. Holly and I reviewed the site and the menu and it looks awesome of course, but it just didn't click for me. I even watched the documentary of the opening of the restaruant a few years back. Then again I may have to give it a go if two people hastily recommended it. You are right though that it fits the description of what I'm looking for this trip. I just don't have the energy or focus this trip to do the whole French Laundry thing. My work is too stressful right now so I don't want to think that hard about my food. I want it to wash over me, along with good bottles of ripe fruit wines California is so famous for.
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I'll second Martini House, one of my favorites.
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So, next question is where are you going to eat?With so much to choose from now (thanks everybody), I think our dance card is going to be full all week. I'll check out Biale tonight when I get home. My experience is that one smaller winery leads to another. Once you start talking and they realize you're not a total nut job, I usually get good referrals so I'll be knee deep in wine by the end of the week. I can't think of a better vacation! I'll report back when I'm home, but that won't be until mid-December since I'm traveling for business the following week.
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Frank family winery is a favorite of mine, also Wellington if you get to Sonoma.
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I'll be there for Thanksgiving also. Can't wait to see what you come up with.
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Go to Cabelas and buy one of these. http://www.cabelas.com/cabelas/en/template...0122&id=0014965
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Restaurant is on Santa Rosa Ave, Shop is on Hwy 12 on the way to Sebastopol. 2 different places.I've only driven past the Willie Bird restaurant/shop, the Monday before Thanksgiving will be my first visit - might as well eat something while I'm picking up the bird. The generic Willie Bird turkeys are $2/lb at the shop and the Bourbon Reds are $4/lb, a much better deal than the Heritage USA $7-$8/lb birds. -
I think that this is the only thing I still want. http://www.lacajachina.com/
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Lined with tin, watch the heat as it will melt at high temp. 231.93 °C (449.47 °F)
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Exterior is anodized aluminum. Dishwasher soap will eat it up. Never put any aluminum or copper in a dishwasher.I always want AllClad, and there are some great prices on that site. I have a question for all you AC fans, before I hand my list to Santa. I cook for a client who has the LTD line, and I LOVE to cook in that stuff. It cooks perfectly, and washes up great, with virtually no sticking. However, she won't let me put it in the dishwasher, says it makes the black exterior look funny. Do any of you have that experience? Since my husband does the dishes, there's no way I can ask for pots that require hand washing, which he regards as an activity on a par with shoving splinters under his toenails. -
Hiking or driving? I made Rubens for 20 last weekend.I'm going a weekend camping trip and to sustain a group of 10 for three days. We hardly have the time to be true gourmets, but hefty, satisfying meals would be ideal... So, what are you favorite recipes for the outdoors? What tastes great over a campfire? Suggestions? We will have a basic wood fire pit and gas camping stoves at our disposal. -
These are very good also. http://www.harringtonham.com/
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You can get Gary Regans orange bitters here http://www.buffalotrace.com/home2.html go to giftshop, foods, mixers.
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Current favorite, Citadel gin from France, followed by Plymouth.
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What would you do with them? I'm making turkey osso buco.
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All depends on where they can sell.
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When my parents came to visit years ago I served a boneless, marinated leg of lamb done on the BBQ. Mother was a cook it to death mint jelly kinda gal. They loved it and about the 3rd bite asked what it was. Never could get them to try goat though.
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Our reds are tasting very nice in the barrel and our white we just bottled was the only one we ever did lab tests on. 16.5% Sav blanc. Balance and acid were good (whatever that means)
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I love Lamb and this week my local market took pity on us and have shanks for $5.99 instead of $6.99 a lb. I need a new recipe for them. Any ideas?
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"The International Cooks' Catalogue" had some wonderful French Clockwork BBQ's. No longer seem to be available though.
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La Salette will sell it retail to you.
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A new twist on the story. http://www.sfgate.com/cgi-bin/article.cgi?...MNGEAF8V7T1.DTL
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I remember some wonderful zin's from Dantes vineyard in the 1970's, produced by Mastantuono Winery. Thanks for the memory. We picked the Syrah today but I got no pictures as we are running short handed right now.
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Filter and save or use it for bio diesel.Have deep fried a turkey only once. Friend had a fryer and I brought the peanut oil. He did the clean up.What do you do with all that oil? Yes you can deep fry everything in your fridge but your still left with all that oil???
NY Times on kids in coffeeshops
in Restaurant Life
Posted
For screaming children, take off your dogs collar and leash and give them to the parents saying, My dog wanted you to have these as your kids are disturbing him in a loud voice. Worked for me.