Jump to content

hollywood

participating member
  • Posts

    2,800
  • Joined

  • Last visited

Everything posted by hollywood

  1. So, what is the mail order alternative to H & D for good fruit?
  2. Seeing your cocktail dinner response, I'm wondering about your thoughts on whether alcohol works against enjoyment of food. Any suggestions or cures?
  3. hollywood

    Tours

    If you are thinking Tours, you might consider Chinon. There are good restaurants and good wine in that area.
  4. I don't under stand how Charanga, Slanted Door or Fleur de Lys can be called "new." rnm is very good. Go. Tell Lisa I say hello. Man, you've got that clamp thing bad, don't you?
  5. Citysearch's view of SF's top 10 new and honorable mentions. http://bayarea.citysearch.com/roundup/3934...rable%20Mention
  6. I wonder if there's a newer Chronicle Top 100 list. This one's almost 3 years old. I'd love to print out a newer list and keep it for reference in my SF tourist file. Here's a new column on the state of things in SF with a link to 2001s list of the top 100. http://www.pheast.com/restaurants/
  7. This isn't exactly what you asked for, but it's the Chronicle's list of top 100 in the Bay Area. http://www.sfgate.com/cgi-bin/article.cgi?...2/06/FD100Z.DTL
  8. As long as we're on the subject, how do you say chopsticks in Japanese? Meanwhile, chopsticks also predate CDs by a margin but I don't use them to listen to music. Is that why I don't like Britney?
  9. I don't know anything about this, but the statement strikes me as a bit of a generalization. Certainly, I've seen far too much soy used on sushi, but I've also had chefs tell me to use some (sparingly), or some other concoction they've come up with for a particular treat. As I get it, in the proper instance, some soy is applied to one end of the fish, not the rice. Frequently, the chef will have added the wasabi to the rice in the course of the preparation.
  10. hollywood

    Gavi di Gavi

    Here's some info... http://www.winesweare.com/wine.php?cantine...rora-gavidigavi
  11. Ernie's (r.i.p.) from Vertigo.
  12. It's surely from Bullitt. Not trying to confuse things, just remembered McQueen going to a restaurant in the flick.
  13. My mother used to have a Presto she had received as a wedding present. She would overcook pot roasts in it. Later when the rubber seal gave out, we used to rock it back and forth over an electric burner to make pop corn. Talk about dumbing down.
  14. Is that still likely to happen though? I was kidding. I'm too practical and too impatient--or, maybe it's the ADD. I'm in Tony's camp--buy it and drink it. If you want something older, pay a little more.
  15. It must make for a more dramatic post to detail the trip to the cave to extract the 30 year old, old world delight. And, of course, it's doubly good if the post confirms the owner's wisdom in waiting just the appropriate period before sampling the claret. Further, one can recall the mere pittance that was paid for this nectar many years before.
  16. Whether it's 110 degrees, 115 or 118, does anything taste warm or cooked? It may be a gimmick, but it sounds like a better than usual gimmick. And apparently tastes good. edited to change "beeter" (slip?) to "better"
  17. Where is Larkspur and what's the word? Here's the menu. http://www.roxraw.com/menu/currentmenu.htm
  18. I once had something good in Spain called an Andalusian. Damned if I can recall what it was.
  19. Don't know. Out of my depth.
  20. Sounds like they might be enjoyed more straight then mixed up. Kind of like using good champagne in a Mimosa.
  21. Sounds good, but there's always kir, kir royale, vermouth cassis, compari and...soda, or orange juice, or tonic, or compari, gin and sweet vermouth (well, OK, that's a Negroni), Pernod and water, Pernod and OJ. Cheers.
  22. Damn. I've got sushi envy. Wish I had some right now. edited to add: And the thing is I had some yesterday.
  23. hollywood

    Mexican...

    People who know how can make some really good wine margaritas. I don't have a clue as to how they do it, but it works.
  24. But see, Tom Jones.
×
×
  • Create New...