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  1. My favorite liquor stores are Blackwell Wines & Spirits http://www.blackwellswines.com/ -and- Weimax in Burlingame. http://www.weimax.com/marketing.htm And not necessarily in that order. Weimax is definitely best wine and liquor store I've been to in the Bay Area. Both of those will be a haul--don't know how far you're willing to go or what you're looking for in particular. Honorable mention for Plumpjack in Noe Valley. http://www.plumpjackwines.com/plumpjackwin...oe.aspx?loc=noe I'm sure others will have good ideas.
  2. For old-fashioned, red sauce Italian, I like La Traviata on Mission between 24th and 25th. They bring you piping hot bread fresh from the oven and plenty of butter, and the meat dishes are served with a side of tortellini (your choice of red or white sauce). The walls are covered with hundreds of photos of opera singers, and opera is always playing softly in the background. Not everyone's cup of tea, but I like to go occasionally and the service is really good.
  3. Thanks--that's where I got the barley malt powder.
  4. Looked in several Safeways and phoned several others with no luck. None at the one Whole Foods I called and none at the yuppie gourmet grocery stores I called. In this thread, I was stating that I actually could not find any malt and had to buy malt barley powder. I was wondering if it could be used just like malt or not.
  5. Ovaltine is chocolate malt. I was in search of plain malt.
  6. I cannot find malt powder anywhere (the stuff one would use to, for example, make a malted milkshake). Finally called the hippie store, and they have malt barley powder in bulk, which I bought. I'm wonder if the only difference is that the stuff I bought doesn't have dried milk solids in it. Please advise. Thanks!
  7. I would add Perbacco to that and perhaps La Ciccia as well. I also second Aziza and think it's a fantastic value for the great flavors and very high quality. Also a pretty unique restaurant with dishes you won't find everywhere, as well as fantastic desserts and cocktails.
  8. That's exactly how I like my brownie. Has to be very chocolatey (surprisingly, some are not!). I'm looking forward to this challenge. I usually use Alice Medrich's recipe from Bittersweet using . . . bittersweet chocolate. There are variations using cocoa powder or unsweetened chocolate. The unsweetened chocolate version has done me very, very wrong (won't bake all the way in the time specified or even much longer, won't come out of the pan gracefully, ends up being an unserveable mess). I personally don't like chocolate chips, fruit flavors, or (quel horreur!!!) cream cheese in my brownies.
  9. I love when someone is denounced as not being "Top Chef" material. It's not as if "Top Chef" has some long and esteemed history.
  10. From Tom's blog: "We were ready to send Elia packing, when a funny thing happened: In one of the first acts of genuine selflessness I’ve witnessed on the show to date, Mia asked to go home instead of Elia."
  11. One of these sold on eBay this week for $150!! Incredible. Well, it didn't have attachments. I love my K5-A and would probably never buy a new KA. It's worth seeking out the vintage KitchenAids.
  12. The fact that TJ's was carrying something a while back (something like the item you described) is almost a sure bet that it won't be there anymore. If your friend plans a stop at Pike Place Market, there's quite a large selection of chocolate at DiLaurenti's, and also at a nice grocery store/deli in the northern part of the market.
  13. Lord no. I wouldn't go anywhere called "Eats." Isn't there a restaurant called "C" in Vancouver? Frankly, the trend of the hip one-word name for stylish restaurants and stylish gift/card/furniture/candle stores is irksome to me.
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