Bombdog

As a former Arson Investigator in the bay area, I thought I had a shot, until I read this part Oh well, my 15 seconds were gone long ago

Yeah....where? (insert echo) great article on our very own FG....

Ratto's in downtown Oakland. Not sure if that works, distance wise, but a great old Italian grocery.

Well, I read the book and enjoyed it. I don't know any of the chef's, by their real names or otherwise. The only restaurant in the book I've eaten at is TFL. I suppose you'd pretty much have to be a rabid egulleteer to get this worked up over a little book. I say relax, it's just a book. And I'm not a new member sent to defend Psaltis...

"rack" up another vote for love!

Took the words right out of my mouth...I mean, who cares about why he left TFL? I found the excerpts entertaining and have ordered the book. I don't really care whether it's fiction or non...I enjoyed the writing and want to read more.

Does FG's book count? I mean, it's about food.....

Just did a quick Google and they are available from Jelly Belly here: http://jellybelly.com/Cultures/en-US/Shop/...ory=BertieBotts

Nope, saw a delivery truck here in Lexington, South Carolina the other day

I changed the image URL so we can see the full-size image! ←

No special story, just a grilled rack of lamb with oven roasted rosemary and garlic potatoes with a Greek style cucumber salad

Blue or cheddar

FG, I got my copy at Books a Million yesterday and it is GREAT....congratulations....very WELL DONE

I wouldn't trade my Techi Vorm Mocha Master for anything

In the case of some of the Napa wineries it's simply an issue of the tasting room license issued by the county. Newer wineries, are required to have 'appointment only' tasting rooms. I know of a few who get around that requirement by having you fill out a card when you are there that is used to document that you requested a tasting appointment.

From Bombdog, my old neighbor who has deserted us for the Deep South: Hey, I need some beans....do you deliver?

Steve, you really need to quit sugar coating these things....just let it out. You'll feel better.

Wow, what a chance to show off.... My SO and I just returned from an extended Valentine's Day weekend in Charleston. Sunday night was the Penninsula Grill Wonderful meal; the SO had the pan seared scallops and I throughly enjoyed the sliced duck breast ((menu) Monday we had a fabulous time at Circa 1886 The chef prepared an out of this world Valentine's Day menu Yesterday we pub crawled most of the afternoon and ended up at Tbonz on Market

I've been traveling lately, so after Pilar's in Napa it was Emeril's Delmonico's in Vegas then Shealy's Bar b que in Batesburg/Leesville South Carolina.

Them's the rules in my kitchen too!

Well, we could make it to the French Laundry from my house now.

Hmmm, I don't seem to have any problem with Chuck, as my neighbor is the bottling line supervisor for the swing shift...but then again, is that good?

I must really be spoiled. My butcher cuts extra thick prime rib steaks for my son and I from the roast, then charges us roast prices!

Amen....chicken sandwich and mayo....a heavenly created duo. Kinda like basil and tomato...just not as religious.