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Bill Miller

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Everything posted by Bill Miller

  1. OMG-I've had prostate surgery--I NEED THIS WINE--enjoy, my friend--Bill
  2. Thanks for the suggestion. I've paired various French goat cheese with white Loires per suggested classic wine/cheese combinations and it is indeed very good. Thanks for reminding me to try this again. I like NZ sauvignon blancs and while they have a quite a different profile than French sauvignon blancs I think it would be great to try them out this way. ← One of the best things NZ sauvignon blanc did for me was lead me to Sancerre. It is much more food friendly and drinkable year round--much better than California Chardonnay , in my opinion. It is the way the French grow and make wine from savignon blanc. I do love my Marlborough SB in the summer!!
  3. I bought a case of Querciola barolo '03. I opened a bottle and found it quite good but of course needing more time. It was slightly over $20/bottle--I think quite a steal.
  4. I never thought I would say this--BCS is becoming a resteraunt destination-- Eccel Steak House --great steaks--comparable to Mortons--I had two bottles of Caymus Cab and they had one left!! (There were four of us). Christophers--really good --sometimes overpresented, but quite exciting-- Veritas--Great food, incredable wine list-- --quite amazing for BCS.
  5. The oysters went down as well as the ship. Regards, Bill
  6. Speaking of Molly, has anyone ever made her potato salad recipe from Issue #52( Sept 2002). Its called Creamy Potato Salad w/ Radishes, Lemon and Dill. The recipe contains lots of fresh herbs and also heavy cream. I'm looking for a stellar potato salad recipe for an upcoming catering job. eta: I just looked at my old issues. I have Issue #71, 73 and 74, but alas no #75. I'm making Andy's Fairfield Granola for this catering job. Anyone ever made it? I've made it numerous time and we love it. I wonder how it compares to FC's granola. ← Margo's recipe is from the book--it is a special Holiday issue from winter '06.
  7. We made a bed of crushed ice and filled it with 24 tall shooter glasses. A small oyster in each, topped with a dollop of good spicey red sauce and then with a Tbs of good ice cold vodka. Wonderful--quite a twist--very spicey--4 equals a protein enriched vodka martini. Be careful!! There were 1100 qts of oysters on the Titanic. No idea how much vodka!!
  8. Peter has good suggestions--I have been to Marks and it is superb. Iconic?--go to Cafe Annie for the creator of southwestern cuisine. For brunch tomorrow go to Kinney & Ziggy's right across the street. Cafe Annie's bar is great for late nite.
  9. Bill Miller

    Prive'-Oregon

    Received my shipment about a month ago. I opened a bottle of le Nord--very smooth, nice, full of berries--full and smooth. I'm saving my 3 bottles of le sud.
  10. I really don't know that much about cooking with coconut milk, but I think you could simmer the meat at 250 for two hours, or more if the liquid does not break down. I also think with a short cooking time I would use a top sirloin or even a ribeye--the ones you used really need hours of simmering on a low temp.
  11. We are building a gazebo in our back yard and installing a pizza oven. We are getting the small home oven shown on this website- www.losangelesovenworks.com --I'm looking for tips on how to build this. Any thoughts from those of you who have an oven and would have done something different or are happy with what you have--recipes? Anything.
  12. Thank you so much for coming to Houston--thanks for the reviews-I haven't been to Oceanaire and I'm certainly going! Please come back--I want to hear more of your excellent opinions and prose. Like you I loved Montrose. Don't forget Kinney & Ziggys. Be well and continue to enjoy life and share your experiences.
  13. There is no Sunday brunch like Kinney & Ziggys on Post Oak near Galleria--get the chicken soup--so clear--any sandwich that appeals--potato latke and a pickle with cole slaw--I'd have a dark beer (Becks or Shiner).
  14. Lovely! I had the flank steak and Jane had Croque Monsieur, both with wonderful pommes frites. I had a green salad with mine. My house Cab by the glass was reasonable and good but jane raved about her 05' Chene Marchand Sancerre (by the glass). Good service- no reservations--friendly--will try dinner next.
  15. Thank you - I'll check them out. Do they have good wine lists? ← Le Reve is one of the great resteraunts in America, NYC, San Francisco, New Orleans, Las Vegas, or-----no kidding, pure class.
  16. Believe it or not, Readfield meats in Bryan has even dry aged and cut whole rib-eyes for me and they are wonderful. Call them and see if they can cut to your satisfaction. I think they will be truthfull.
  17. Bill Miller

    TN: Wine notes

    Where did you get the Giasco Nebbiolo? I would like to try it. I love the grape in all its forms.
  18. I love it with raw oysters--the herbal notes blend with the taste of the sea in the oyster and eventually cleans the palate and prepares it for a fresh new one. Sea, salt, fresh herbs--great experience.
  19. Actually, my best rec ent experience has been at Marks. DaMarco's is really good. Cafe' Annie's menu is tired but really good for an experience or two--Semposios for Italian--Capitol Grill for steaks (dry aged ), and get the crabcake. Haven't been to Tony's in years. Let us know your experience.
  20. 1. The source of the word "vegitarian"--unknown, but from a Native American dialect meaning "bad hunter" 2. Voltaire, after a year in England-"The English are an amazing people, they have 50 religions, but only one sauce." 3. Dorothy Parker--at the Algonquin in1926--"I love a martini, two at the most--three, I'm under the table--four, I'm under the host."
  21. Bill Miller

    Blue Baker

    Oddest name ... a bakery? Or, just a terminally clever restaurant name? You know ... tortilla soup is a treacherously simple dish, and should be at the head of the slow artisanal food canon: few ingredients, well prepared - yet you get the most incredible gobbledygook out there posing as tortilla soup that, when confronted with the real thing, people can't recognize it! What do you figure was with the missing mayo? Excessive PC in the lipids department? Sounds like a dreadful meal. Hope the company provided some compensation. Could be tacky and say that's what you get for going to Aggieland ... but I won't Regards from an Orangeblood, Theabroma ← Ithink we have visited before--the company was wonderful, by the way--my beautiful wife--she was sorry she suggested the place. By the way I make Dean Fearings version of the soup--really good--from his cookbook. Regards.
  22. Bill Miller

    Blue Baker

    I can't help it , I'm 20 miles away--it's an intellectual wasteland--Hook 'em.
  23. We were forced to have lunch at the Blue Baker in College Station today. Different. I will only make comment about the food--the tortilla soup was ok, my chicken breast sandwich in disguise would have been much better if I smuggled Hellman's mayo in and slathered it with it. For what it's worth.
  24. We dined at Mark's Thursday. I had the veal with veal ribs (only two), but it was delicious. The highlite of the meal was the sweet onion rissoto--placed on a fried sweet onion base--creamy rice with a little crunch and a fried onion base with more crunch--kudo's to the chef!! This went well with a Willamette Pinot Noir.
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