Tela T

The basque influence comes from the immigrant influence of sheepherders at the turn of the century into California and Nevada - lots of basque throughout central california valley as well - and there was a really good 'family-style' basque restaurant in Reno that we visited about 4 years - wish I could remember the name.... And although it would be a drive (didn't mention if you have a car) - but Tahoe City - which is a beautiful drive is well worth the visit too - we love Wolfdales - asian inspired - and great views of the lake as well. Enjoy - we got married in Tahoe - so, of course, it holds a special place for us....

Add 267 for me.

Same here - first post - couple of questions - it may be somewhere in the thread - but what counts? Food writing books with/or without receipes? Glossy, hardbound, compendiums from magazines? or just cookbooks - and of course books about home brewing.... thanks, I'll start counting tonight... t

it's been a long time since anyone's written - have things changed in M-town? Going for a few days - to a place about 20 miles south - but then I know nothing's down there - so M-town's my best bet - suggestions about food/dining/breakfast, dinner/wine would be welcome.... Thanks

Would concur with the first comment - however - you can easily get a cab and all three areas mentioned are a very short ride away. Hillcrest is just over the hill and there are any number of restaurants with a 'wide' variety of choices - great place to get out and walk, with bookshops, cute shops (not that your hubby's into that ), etc. too. (Sorry, used to live there and partial to it!!)

I have an unopened package of smoked salmon in the fridge with a 'sell-by' date of 11/2/2008 - is it still good? It's been in the fridge the whole time and would hate to throw it out...

I know I just saw a recent recipe for those - now, can I find it??

although I'm usually into the sushi thing - as of late (of course with my impending Aunt Flo's visit) sushi is off the list - and frankly I'm tired of hubby bitching about it - and for some reason my craving for rich, caloric-feastful dishes, with lots of red of wine - but then if hubby's out of town - me a chunk of rich blue cheese and just the wine - oh, and a thick slice of pate,

Of course, your first post got me to thinking to - and I need help on the following: I have my SIL and her family coming to visit for the holidays from Northern California - and I'd like to cook a traditional Southern new year's meal. We're doing a goose for Christmas to satisfy my husband - but me, being southern, I've got to show my roots.... Does anyone have good recipes for hoppin' john - or a reference - or suggestions? I'm thinking that definitely greens (collards), black-eye peas, ham, and maybe the hoppin' john - otherwise - brunswick stew (that I'd love to see recipes for that -- or again references as my Southern cookbook library is pretty good), biscuits and pecan pie for dessert... It would also be interesting to see what y'all are cooking too - the pea post is great....! Thanks!

I have my SIL and her family coming to visit for the holidays from Northern California - and I'd like to cook a traditional Southern new year's meal. We're doing a goose for Christmas to satisfy my husband - but me, being southern, I've got to show my roots.... Does anyone have good recipes for hoppin' john - or a reference - or suggestions? I'm thinking that definitely greens (collards), black-eye peas, ham, and maybe the hoppin' john - otherwise - brunswick stew (that I'd love to see recipes for that -- or again references as my Southern cookbook library is pretty good), biscuits and pecan pie for dessert... It would also be interesting to see what y'all are cooking too - the pea post is great....! Thanks!

I would be surprised if someone couldn't offer a suggestion in the NYC area - but there's always Replacements - www.replacements.com - and of course, ebay... good luck....

So, I have a question - without having reviewed/researched the actual progress of dining - is it bad form for a, restaurant to serve the first course (in my case soup) prior to serving the wine (I'd ordered a bottle)? I've always thought that you'd want to have the wine opened - go through the tasting and then afterwards, have your first course served.... Thanks for your input(s)...!

I've ordered from Hoppin' Johns for a couple of years now - love their quality - but you do have to plan ahead - because they do grind to order - and if they're out of one item, ie. grits - they'll send one part of your order and then when the grits are ready they'll send them separately (with no extra shipping fee). They recommend that you keep all their products in the freezer - and another thing I've done is split an order with a friend to minimize shipping costs - b/c they ship three pounds (I think) for less than they would 1 pound....

for a good/great meal --- I'll drive, baby.... -- but out by the airport...

So, I'm between JCT or Watershed - which would you all recommend? - I really only have one night..., but their menus really appealed to me....