winesonoma
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Posts posted by winesonoma
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If they made steel toe Dansko's I would not have to change at work.
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Dansko clogs. All I've worn for last 3 years. Get the ones with the sport sole, a little softer on the feet
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Juanita Juanita in Sonoma on Arnold Drive. Ok for lunch Better menu for dinner.
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Terry's Southern Style Fish & BBq, 1700 Hampton way Santa Rosa 707 526 9090. Call for directions as there kinda hard to find unless you have been there. If you happen to be in the North Bay.
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Do the Ferret's have a Bucky Katt?
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I was wondering having an aluminum stockpot has any advantages or disadvantages over a stainless steel one (with aluminum bottom)? Are there any health risks with cooking with aluminum?
The restaurant supply store near me carries 20-qt. heavy-gauge (I would estimate it is about 1/3 inch in thickness) aluminum stockpots for about $30, which I think is a great deal. The store also doesn't carry stainless steel stockpots, so I am assuming most restaurants use aluminum stockpots? Is there a reason why aluminum stockpots aren't normally used at home?
I don't think there's anything acidic in the stock I normally make. I don't normally put tomato paste in my stocks (as the eGCI class did), but if I wanted to in the future, would that small amount be enough to make the stock taste metallic?
Thanks!!
Aluminum is cheaper. In a large stock-pot it does not seem to matter heat wise. I bought Stainless because I do Corned Beef a couple of times a year and the aluminum reacts with the corning.
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I had dinner last night at a place that I eat at 3-4 times a week over the last 4 years. If the old staff were there I would have said something. New Front of the house. same Chef. Same owner. Lesser food lately. I know one of the waiters and when he ask's why he dosen't see me any more I'll tell him as a friend. Maybe the Owner and Chef will get the message. Small Town, word get's around.
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Here are tonight's dinner pics.
cupcakes before frosting
cupcakes after frosting
French Onion Soup simmering
french onion soup with Gruyere Cheese
Unfortunately, all my cheese melted and went straight to the bottom
Pork tenderloin
sliced pork tenderloin and Garlic Whipped Potatoes and butter lava
If it had been just Don and I for dinner, I would have added some chopped green onions in the potatoes as well, but Ryan hates them.
I want you to know that I managed to burn my finger twice while basting the tenderloin. The first time, I didn't pull the rack our far enough and the top of my first finger touched the rack again. The second time? The same damn thing. You'd think I'd have learned the first time
giant butter tart square
Finally, the finished product
Stay tuned folks. Even though we are going out to dinner tomorrow night, (and I do hope you will all be our guests - remotely speaking of course
), I've lots of prep work to do to prepare for Saturday's dinner, which involves not only company for us, but a friend for Ryan to sleep over.pssst. My husband is up to something. He asked to me check with Ryan's dad to see if he could take him from us on a few dates. He's planning something for our anniversary, but he won't tell me what
The Perfect Martini. I really needed this today
And the Martini ingredients? I do hope it's Gin since that's a Martini
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From todays paper"The French Laundry will open between April and May. We'll start taking reservations sometime in March" Thomas Keller
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The Pistachio milkshake is the best part of a visit!
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Sounds like someone could make a real killing opening a real food place in that town. Unless it's like Spring Hill Florida, the home of fast food. One good restaurant in 50 miles.
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Mayo or mayo-like products on burgers or deli sandwiches. On burgers it's just nasty (especially when it's piled on and oozes out all oer the place. On a deli sandwich it's an offense against nature. I cannot fathom why anyone would put flavorless glop on something that so clearly requires a spicy brown mustard.
It seems to be the default, though west of the Mississippi. Or perhaps west of the Hudson even.
I have a particular memory of a friend of myine from Georgia having her first proper pastrami experience at Katz's. She asked for mayo on it and they started sending her from counter to counter to counter to counter. I think they were downright insulted and rightfully so. Needless to say, she never made that mistake again.
That has to do with Jewish dietary laws I think. Least that's what they told me 30 yrs ago
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The concept of Junk is not a new one. Real ones wholesale for $75. Still give me my 2 stage waiters that was $15. Since I bought it, my Chateau Laguiole sits in my desk drawer. Sabatier is generic these days and no indication of quality.
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How was the Amarone?
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I live in the California wine country and I make wine. What determines price seems to be the price per ton of grapes, and how much profit you expect to make. Barrel price i.e. $800 for French oak is the same whatever kind of wine your making. Cellar cost's are the same unless your storing it longer. Some wineries trade upon their reputation and that sets the price. I remember when a good cabernet was $25. You charge what the market will bear.
By the way my 900sq ft tract house is worth $450,000 so land prices do come into play.
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Only made it once with a fresh caught largemouth bass. I know it was fresh cause it was in the lime juice 45 min out of the water. Took it to a Chefs retirement party and it was a big hit. They all wanted the recipe; and where did I cook? Hell, I'm a carpenter but I play a chef on the weekends.
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Corkscrews
in Wine
My favorite type of corkscrew is a standard waiter's knife with a hinged lever portion that allows you to start with the "shorter" part and then switch to the longer lever once the cork is started out of the bottle. Works like a charm on those long corked German and Alsace wines and rarely trashes the cork unless it's really disintegrating already. In which case the cork will break or turn to dust no matter what you're using.That's the only corkscrew I use, they work great.
Since I got one of those my Chateau Lagiole sits in the drawer
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Any time you feel that your really important try to get a reservation at the French Laundry. Kinda knocks ya down a notch. Show up in person in the am 2 months before or the real secret is to know someone in Yountville cause he does local's lunch and dinner sometimes.
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Any decent liquor store should have it. That's where I got mine
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Biscuits and gravy and a beer. Then to bed
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Go and get " Cutting-up in the Kitchen" by Merle Ellis which is out of print but available online and he will answer all your questions.
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Reconditioned Hobart's start at about $400. We use one at work to mix up fast setting roadway patch. We have 2 mounted on the back of a pickup truck. I'd go that route for anything being done commercial.
I've thought about that option BUT, werte going to have to move the mixer initally,
Were lucky enough to be able to use a friends kitchen{ fully approved for food preperation} BUT were going to have to move all our stuff out after we have finished.
The idea of moving a hobart really doesn't appeal, plus if things don't work out in the begining we'll be able to re-use the smaller mixer at home.
It's quite portable about 2-3 times the size of a kitchenaid. 2 average people could carry it.
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Julia Child as my mother and Jacques Pepin as my uncle who lived next door.
Digital Cameras for Food Photography
in Food Media & Arts
Posted
I use an Olympus C740 which is 3.5 pixels. I bought cause it has the equivalent of a 35-380 zoom. Had it for a year and I really love it