Bill Miller

We "discovered" Simposio's about a year ago and fell in love with it. Their osso buco and lamb is devine. Pastas are wonderful and the wine list is reasonable--I had a good barolo at less than 2 times retail!! We were not happy with the steaks--I guess we should stick to steak houses for that.

I have been watching--congratulations!! We'll try to see you after Xmas. Happy Holidays.

Ruth: Did you ever know Wm. J. Garry? He was editor at Bon Appetit for years and I wondered if you all communicated at all since you are "sister" publications. I always loved his wit and he was a good editor too.

They are a little costly, but I have four Reidel single malt glasses--you can see a picture in most Reidel ads. I really enjoy mine, otherwise I enjoy scotch in a small cocktail glass.

I would leave things alone. Press down on the lemons with a wooden spoon over a period of days until they are compressed and stay below the liquid line, then cap the jar and let it work. I covered my last batch with olive oil but I don't think that is necessery.

When you make nachos re-fry the beans in lard ---so much better!!

I would not do it until a proper equipment package could be shipped in. Then I would take it to a flat spot way away from the house. I am aware of many burned cooks and even houses that have burned to the ground with the proper equipment and a simple mistake. Be careful!!!

We went into a new cafe for lunch. It was cold, menu limited, so I took the safe route and ordered a chili cheese dog. It looked odd and the chili looked funny. My son said "tell me it's not Wolf Brand". "No",I said, "I wish it was".

For some great EVOO's for dipping, drizzling, or even drinking look for "Peruzza", great dipping oils in the General Food Topic section. This article adds even more to the great "oil debates".

We have been usig achiote powder on shrimp and as a colorizer for years. Achiote paste on pork chops was interesting

Brad, I really enjoyed your lesson, but I want to add something from personal experience. When we built our new home my wife let me have an 84 bottle wine celler which was really a piece of furniture (very attractive). My plan was to buy a few bottles a month--some to drink some to save and some (I love Barolo) to hold. Then I found out that the celler does not work properly (according to the manufacturer) unless it is over 2/3 full. I of course had to spend more in a short time than I intended --filled it with mostly wines under $10. It took over a year to let attrition bring my collection to where I wanted it. By the way, I got my wife a water softener --she gave me the celler-- another hint to the new collector. Regards, Bill

Here's ours----- Bloody bulls or salty dogs Hot garlic shrimp Jewish braised brisket with baby carrots mashed potatoes green bean casserole (for my son) corn and poblano casserole apple pie with sharp chedder or ice cream Old vine Zinfandel Gevalia cafe' oriente Happy Thanksgiving to all!!! Regards, Bill, Jane, Bert, & Allison

Legend has them as Englishmen--chemists (pharmacists). They made the first batch and it was so bad they put it away and forgot about it. One day they stumbled upon it, tried it again and it was magically transformed into what we know today.

Washington State makes "Cougar" cheese in several forms. It is really outstanding. Regards, Bill

Whole Foods goes after a certain elitist crowd that falls for that bait. The Lobster doesn't know where it is anyway and if all we had was organic food the "Whole" world would starve. They are maybe two steps above Tony's Wine Warehouse in Dallas.

Look at the end opposite the stem-- if it is indented it is a female--if it is more flat it is male---I Think?!?

Interesting, you prefer Bon Appetit to Gourmet. What does Bon Appetit provide for you that Gourmet does not? What about Gourmet, and Food & Wine for that matter, turns you off? ← BA has more usuable recipes. I get very few from Gourmet---it's almost a Saveur wannabe but the standard is too high. Food and Wine's best recipes are in the ads and I feel like they and Gourmet are living on reputation. Don't get me wrong BA has slipped too since Wm. J. Garry died. Too many ads in all three. Fine Cooking and Cuisine are wll rounded.

I'll check it out, probably next week.

BigBoyDan is a little off on the weather--we actually have four seasons--December, January, February, and summer!! Welcome to Austin--it's my favorite city in Texas. Regards, Bill

I second the sauvignon blanc--crisp, herbacious.

This guy and Pat Robertson would be a scary pair. I'll bet they could come up with "Rapture" wine and try to sell it in Dover, Pa.

Another retreat from reality and escape to political correctness--In Texas many contractors value their cattle as "quick assets" to qualiy for performance bonds. An underwriter from a metro area asked me how a cow was a quick asset. I replied because they could be sold quickly. He said "where can you sell a cow". I replied "in Brenham on Friday, Navasota on Saturday, Sealy on Monday, Giddings on Tuesday, etc, etc." He didn't even know what they were sold for. I'm sure in his mind we treat cattle like slaves and should be punished for it. Food chain is something that never crosses his mind. Let 'em eat cake! Regards, Bill

Just made this delicious dessert-- soak dried apricots in water overnite--drain. Mix the apricot water 1-1 with sugar--add juice of a lemon--simmer 10 minutes. Add 1 Tbls of rose water and add the apricots back--simmer 10 minutes. Let cool in the mixture. Remove and drain. Make a slit in the apricots and stuff with marscapone cheese. I forgot where I saw this. Regards, Bill

My wife visits her family in South Carolina each year and she brings serveral pounds home on the plane---the GREEN ones. I even freeze some after cooking in salt water and eat thru the year!! good stuff.

I take them all--IMHO-- Good--Saveur, Fine Cooking, Cuisine, Bon Appetit OK--Cooks Illustrated Don't know why I still take-- Gourmet, Food and Wine (I miss William Gary RIP--past editor at BA and a witty guy)