rancho_gordo

Can't wait! Wish you could bring the dog!!!!

I know what you're saying but there's no harm in a creative goal that aims high and still pleases low. It happens all the time. Well, sometimes. Imagine a network that pleases the hardcore sabe todos and still entertains the masses. It's hardly impossible. For me, if you can't at least come close to this, move over and give me a chance! I'm very entertaining!!!!

Just a friendly reminder that the Napa Downtown Farmers Market starts this Saturday, from 7:30a to Noon in the Copia parking lot. This is followed by the Tuesday market, same times and places. The following Friday starts the St Helena farmers market, which is fun because the vendors are very different and the classes from the CIA take tours as part of their studies. Calistoga starts in June. Winesomona, any reports on the Sonoma markets? How is Tuesday night going? That one is a blast.

I think the confusion is you don't want to salt until the water is already boiling, or you slow down the process.

It dawned on me that I need to add a smiley face thing because it's not so clear this sentence was written in somewhat of a jovial mood. I would never in any seriousness say, "Right on, bro". I wouldn't even call you "bro" unless we shared the same mother. So here goes:

Has anyone mentioned the classic Mexican salad with cooked beets, orange slices and jicama (cubed)? Toss with vinegarette and maybe some peanuts and cilantro. It can also be a "muy bonita" composed salad, the slices of things looking like a flower. Personally I love them roasted with just balsamic- no salt or oil and I'm a fat and salt piggie! Eat lots of beets along with asparagus for a fun science experiment. Ain't nature grand??!!??!

I worked at one farmers market near a laundr-o-mat. A fragrance came out that hit me over the head and sent me on a nostalgic trip. Many Mexicans prefer heavily scented laundry soap and the combination of the soap and the dryer sent this little piece of heaven out into the air. It felt like I was travelling. My 3 year old son has "play dates" with a friend and his parents come from Mexico. When I kiss his head I can smell corn oil after he comes home. I have this incredibly urge to find some salsa and pour it all over his head.

t's not that Rocco is so nice, in fact, he seems kind of oblivious early in the episode, which isn't super encouraging. Please note, I said his CHEF seems like a nice guy, not Rocco. I don't find him charismatic at all. He's not so good looking that a bath and a few grooming moments would be beneath him. I'm waiting for it to come out that the restaurant paid for that Italian chef to fly out and make a birthday dinner for Rocco. Surprise!!!!!!

I missed season one but last night was fascinating. What struck me was how self-concious all the "actors" were with the cameras on them. On other "reality" shows, the players are better at ignoring the cameras. I agree that the intern and corporate chef need to be bitch slapped. Rocco's chef seemed like a nice guy and at this point has all my sympathies.

I think we have a fundamental difference of opinion on the dining out experience. I think their job is to wait on me and my job is to compensate them. It's that simple. I think there might be a lot of regional differences as well. I rarely get the sales lines discussed in this thread and it's when I do that it's jarring. You'll might think it's just my old fart friends, but when I mentioned this, they tend to roll their eyes and say, "I hate when they do that!" I'm the type of person who cringes when I have a difficult member of a dinner party. I send the waiters away if people can't get it together to order their frigging meal. I'm polite, I listen, I tip well (unless it's really bad) and I understand if someone spills hot soup on my head. Well, I would understand if it happened. I couldn't care less if the server can't remember who ordered what. At the same time, I don't want a new friend and I don't want the stress of being "sold" more than I want. I figure the restaurant had their chance with the menu and the specials. And I perceive the change thing as tacky. And in the end, my dining experience is all about me, not the waiter. That's not what I said, either. But that the fact that some people, not just me, perceive this as a problem suggests it is a problem, reasonable or not. But I do have a hunch it's a regional thing. It's just rare to be pushed beyond a special here. Since I have, for a very long time at one point in my life , I don't quite know how to answer this.

Right on, bro! I've been up since 5am and am about to do the same, so if I was a little rough around the edges, you have to understand where I'm coming from. I've never worked harder in my life and I probably read a wee bit more into your message than was there, or maybe not, but I understand your point- it just really doesn't relate to me. I have a laundry list of issues with the FBFM, starting with "what is the simple criteria for getting in?". I could go on but I'd be potentially shooting myself in the foot. But the "community" is small and I know of "farmers" who "farm" and sell at the Civic Center by driving their trucks to a distribution center and picking up vegetables. It's fresh and cheap and maybe even organic/sustainable but it's also at odds with the original spirit. There are great growers at both and clear flaws with both. I understand neighborhood markets are popping up and personally I find that pretty swell.

Thanks. It's the difference of fresh, simple tortillas or gum-by products, I guess. Are you saying my thoughts on the Oakland markets? I only do Saturday in Grand Lake but I hear Sunday at Jack London is a lot of people's favorite. But I do Sunday in Marin, otherwise I'd give it a go. it's huge, isn't it? I also hear that the Friday market is good. The nice thing about Grand Lake is it was supposed to be a retail complex and the comminuty got together and built a park. Coming from Napa, it's such a great thing to see so many different types of people. The word "diversity" sounds like a cliché but it's true and refreshing. Plus the shoppers in Oakland are pretty savvy.

I spent most of the 1970s working on the UFW sponsored boycott, met with Mr Chavez, escorted Dolores Huerta through San Francisco, had coffee with Cesar's parents at their home in Fresno and spent my free time in grocery store parking lots, sometimes being spit at or having freshly purchased grapes thrown at me. I'm glad you had a swell time and cured your "munchies" but I don't think you should play this UFW card with me. No, it wouldn't be me because I don't sell there. I know you're trying to be cute or glib but I'd still rather hear why you think the Civic Center market is more "real".

Or maybe the question should be , "Why reward them when they do their job so poorly?" I can eat a frozen dinner with the TV on if I want that kind of a meal.

You're right, genetically modified food, sprayed with conventional pesticides and picked by Chinese laborers (in China!) is more "real" than practicing sustainable ag in Northern California!!!!!! I know the ferry building market can be "precious" and even a little smug, and I'm sure there are Civic Center growers doing a great job, but one is not more "real" than the other. I'm sure you don't want to hear my ag politics. edited: for typos

I doubt the fish at Farallon is really from the Farallons but when I was growing up in Marin and spending most of my summers at Stinson Beach the buzz was that there was nuclear waste dumped out at the islands and that it raised the water temps enough and leaked enough to encourage three-eyed fish and freaky sharks. I have no idea if any of this is true but it always cracks me up that someone would name a seafood restaurant after this area with its local reputation.

I hate the question and find it very tacky. The fact that so many object to it makes me think a clever waitperson should switch to the just as easily said, "I'll be right back with your change."

When I was a young buck on my first trip to Paris, I went to use the restrooms downstairs in a popular cafe. I was horrified to find a woman attendant monitoring the two rooms. I felt so sorry for her! I went in to the Gents, did my biz and returned to the community area where I dropped a generous coin into her tray, but I did so quitely and discreetly because I was so embaressed for this woman who had to hang out in toilets all day. At this point in my life I had never imagined such a thing. As I climbed the stairs to go back to the cafe, she yelled up, "Pardon, sir, you forgot the tip!". I wanted to die. I tried to be cool and said, "I left it in the tray.". She yelled up, in a rather nasty voice, "No! I don't think so!" At the point I kept going and was convinced she deserved her job.

Mark Herberger.

And don't forget the historic and delicious Jimtown Store for snacks and antiques.

Well, I took Melkor up on his offer to do some comparisons and it was an afternoon of good coffee, company and a delightful luncheon that included the ever-charming Mrs Melkor. Tests were very unscientific. We used my 2-3 year old Moka, aluminum, used daily, sometimes twice. I am lazy and never empty the grounds until the next time I'm going to use it, most often the next morning. Melkor has a super deluxe espresso maker of high quality that I'm sure you experts know. For coffe we used Melkors home-roasted full caffeine, ground on the spot. Mine was from a busy store, French roast, ground almost 2 weeks ago in the store, stored counter top in a ceramic canister. All cups had one sugar and one dollop of milk. Melkor, please correct me if I'm wrong, but this is what we did: 1. Melkor coffee in Moka and Espresso machine. Obviously the espresso machine was better but I think melkor and the mrs were surprised by how nice the moka was. 2. my store coffee in moka and espresso machine. Our conclusion is that the espresso machine is very forgiving and brought the flavor up quite a few notches. The moka brew was much thinner than with melkor's home roast. But drinking the moka, followed by the espresso machine was like going from mono to stereo. 3. melkor home roast in moka and rancho store bought in espresso. Both were really good!!! The conclusion for me was I'm going to beg the Melkors to roast my coffee for me. I don't think they'll mind! I think the Melkors are going to turn in their french press and get a Moka for camping. At this point, I don't see an expensive espresso machine in my future but I am considering a grinder of merit. It sort of made me love my trusty little moka a lot more. As for roasting, I think there's an old song called Ain't Too Proud to Beg.

Comparing Napa and Sonoma is kind of silly. They both produce wine and are close to each other but each offers distinct advantages. Sonoma is a huge county and has many personalities. Napa is a sliver of a county and has a more unified feel.

I can be there in about 15 minutes. Can I bring my laundry? Seriously- I'm game!

I know you must hate this, but aren't they both hot water pushed through coffee. I'm not being a smart-ass, I really don't know. I just want to clarify- melkor's was home roasted and as is said in Italy- "I can reach heaven with merely a finger!" The other quote I used to love is "Life is too bitter not to take sugar with the coffee!"

Where does my stovetop Moka fit in? It was about $18 and produces a rich, thick liquid. Just curious if the leap from under 20 to over 300 plus bucks is worth it. I do notice with these stovetop models- the larger the capacity, the better the flavor. My single demi-tasse tastes thin. Also, there seems to be a "breaking in" period before the coffee is divine. It's no indication of right or wrong, but I have never met an Italian with anything other than a stovetop model. I've had Melkor's Liquid Love and it's superior to anything I can produce but I have to wonder if it's his home roasting and freshness more than the machine.