Carolyn Tillie

Don't make your own - splurge and buy the real stuff. I started off with the smaller bottles of Eclipse and then got the supply of Autocrat. I can't tell the difference. Report back! (BTW, balmagowry, did you see my compliment under Mudpuppie's Oracle Page)?

Well, folks, it is warmer here today so I went to my fridge here at work and tasted my Coffee Syrup. Ummm.... suffice to say that I prefer it in milk. I'm not sure about those folks that pour it on pancakes - I found it way too sweet for me to consume plain. It is very, very dark and not quite as thick as molasses. I imagine what I am pouring is mostly corn syrup anyway. So, for the time being, I'm leaving my Coffee Milk syrup for milk alone. Balmagowry, we must get some, somehow...

Damn! I live here and I want to stay here! Not fair!!!

I *believe* there are also tea and coffee sommeliers. (or are they just known as tasters?)

I want tableside service again (a la 1950's thankyouverymuch!). Caesar Salad or Steak Diane prepared while you watch... Carving stations on wheels!

Sadly, I've never had occasion to stay at any of the local fineries, but you MUST eat at Sonoma Saveur for lunch one day (or two or three...) I'll probably be at GunBun at least one day that you are here - while the May schedule is not finished yet, when it gets closer, PM me and I'll let you know.

I answered that on The Jeff Smith Collaboration thread last December...

Out of Ginor's book (which I also use), I can recommend page 152, the Miso-Marinated Foie Gras with Fried Shiso; Page 212, Crispy Potato and Turnip Galettes with Foie Gras and Wild Mushrooms; Page 238, Foie Gras-filled Pasta with Black Truffle Emulsion and Mascarpone Cream (I've made this several times - labor intensive and FABULOUS!); and Page 280, Medallions of Ahi Tuna and Seared Foie Gras with Pinot Noir Sauce. I'm like many that believe that foie gras with fruit is being over done. I prefer it more on the savory side than the sweet side.

Hmmmm... Soba says: Handel's Watermusck Al Dente says: J.S. Bach's Orchestral Suite No. 2 in B Minor, BWV 1067 (c. 1735) "Badinerie" This Site says it is Water Music Suite No. 1 in F major, Bourree - by George Frideric Handel Methinks Al Dente may be wrong... I just downloaded the MP3 and will confirm - Handel's Water Music.

So right! Silly me... I use the previous issue's file to start the input and hadn't fixed that part. Fortunately, I was still able to get it repaired online. Thanks!

People, people, people! Please regard Soba's comments and put is discussion back towards food, please!

No blame -- it was good for me to figure this out. I have long-since admired Sinskey's Pinots, as well as those from Patz & Hall, which are also grown in the Carneros district. It is all beginning to make sense to me, for which I am extremely grateful.

I have been remiss in thanking you all for your encouragement in this endeavor. I truly have a great job and work for wonderful people who allow me this indulgence! It will be over before you know it, however - as I am constantly astonished at the fleetingness in the passage of time.... (okay, I'm being philosophical now).

This has me thinking.... suppose I was to make a simple syrup by dissolving some turbinado sugar into good quality espresso.... perhaps add a bit of vanilla scraped from the bean... would this in fact make a tasty syrup for either ice cream or perhaps waffles (especially malted waffles)? Have any of you tasted a coffee syrup that was decent enough to use in this manner? It is cold and rainy here this morning, so I'm not inclined to go and sip a teaspoon of syrup in the fridge -- maybe by this afternoon, so I'll report back. On your recipe idea, my suggestion would be to make several shots of espresso and then reduce them - get a VERY concentrated amount of coffee along with your simple syrup. If you consider that I use just two ounces of syrup with eight ounces of milk, I think it makes sense that you will want your "syrup" to be stronger. Give it a try and let us know!

My friend buys me the Autocrat brand. I would never have thought of putting it on pancakes, but I adore my glass of Coffee Milk every afternoon. Balmagowry, I have been known to do something similar to what you describe -- when brought to a Starbucks, or other coffeehouse on a hot afternoon, I will order a "Grande Iced, no-Ice Latte" then have to explain, "Two shots of espresso, in a cup with cold milk." I like it that way as well. Coffee Syrup is High Fructose Corn Syrup, Water, Coffee, and other Natural Flavors. Two ounces of syrup into eight ounces of milk. Sweet, creamy, and ever-so-lovely. I've actually asked a few specialty food stores if they would consider importing (ha! IMPORTING from Rhode Island!) for me, but have relied on my friends to keep me stocked. And, I add the correction, I get them in 1/2 gallon jugs...

Progress at last! Here's our usual long-shot of our vine: But a close look shows fresh buds -- just breaking through! We are truly on our way, folks!

One of the first Saveur 100 mentioned Coffee Milk. I was intrigued -- born and raised in Southern California, I had never heard of it, let alone tasted it. I really, really like coffee-flavored things (ice cream, Ferrero pocket coffee, opera cake - you name it). Hearing about a State Beverage with my two favorite ingredients, I knew it was for me. A good friend was tooling around the country and I asked him to pick some up for me. Bless his little heart, he brought me home a GALLON of syrup. I'm madly in love with this stuff -- anyone else?

If you were weened on Pepin and Escoffier, you would probably not enjoy Smith. For me, he was a a good introduction to cooking. (Although I stand by the Three Ancient Cuisines admiration).

Stag's Leap Pinot Noir? My Bad! I assumed that the Robert Sinskey Winery LOCATED in the Stag's Leap district, made their Pinot from vineyards in that area. Nope - all their Pinot vineyards are in Carneros (as the phone call I just made proved). Mea culpa.

For my friend, Jerry, it is making Mac-and-Cheese with Velveeta - and eating it all. For my sister, Susan, it is eating entire jars of peanut butter with a spoon for dinner. Mine? I've been known to drink heavy whipping cream straight from the carton. Come to confessional, my children - it will ease your soul...

Here's the complaint filed against him. They settled out of court.

Read previous threads Chefs as Writers Favorite Person on Food Netword - merged with TV Personalities Favorite/Least Food Personalities Food TV Chefs Old Jeff Smith Collaboration Edited to add that I still own all of his cookbooks and have cooked out of them over the years. My favorite is his Three Ancient Cuisines; China, Greece, and Rome. Considering the drivel that is on Food Network these days, despite what else he may have done, the Three Ancient Cuisines concept was highly innovative. Can you imagine what a Food Network producer would say to someone who pitched them an idea about cooking an ancient cuisine?!?!?

Frasier is riddled with wonderful little restaurants (hiring Wolfgang Puck to cater, the dead seal at Maris' beach house, pretending to be Jewish when there is a ham in the overn...) My all time favorite, however, is a Halloween episode where everyone dresses up like their hero. Frasier is Freud but Niles dresses up like Martin. Frasier is jealous that Niles is getting all the attention and eventually storms out of his own party. Sitting in his lobby, he has a heart-to-heart chat with a young man who lives in the building and learns that none of the children will come and trick-or-treat at Frasier's door because they think he eats brains... "Not HUMAN brains, but a nice cow's brains in a light beurre blanc...." he starts to exclaim, but then realizes he is scaring the young lad. Assuringly, Frasier tells the young boy to bring all his friends over, that he has TONS of candy. After a tiff with Niles and Martin, Frasier tries to help Niles get out of costume and the wig that Niles is using to emulate Martin is stuck too well with spirit gum. As the doorbell rings (the children have arrived to get the candy), Daphne hands Frasier a large spoon to help Niles pry the wig from his head. In perfect timing, as the door opens, the children witness Frasier wretching the top of Niles' scalp off of him. With Niles screaming in pain, the children run screaming in terror, assuming Frasier is, in fact, about to eat Niles' brains. I crack up every time.

Very close, but I think the problem is bigger than that -- and one that is very hard to fix. It is a matter of being able to teach the difference between the taste in terroirs. I'm here in the industry, and I can hardly tell the difference between a Stags Leap appellation Pinot Noir and a Carneros Pinot Noir. I talk to people all day long and am beginning to learn that there IS a difference between Mountain fruit and Valley fruit, but to start sub-dividing it up after that -- and to know what those characteristics are -- is an undaunting task. Yeah, the wine snobs and those who write about it (the James Laubes and Ustinovs and Parkers) can figure it out, but few people beyond that can expend the time and money to learn the differences. I would love to, but I could never expect John-Q-Public to want to.

I believe it is changing. Interesting that Jancis mentions Howell Mountain - that is where I am. We make two Cabernets, both named Ladera, both totally estate; one has Howell Mountain as an appellation designate and the other is a vineyard designate named Lone Canyon Vineyard. Our Howell Mountain wine is from our Howell Mountain vineyards and our Lone Canyon is from our estate vineyard at 1,100 feet in the more western Mayacamas Mountains. Both are mountain fruit (Ladera means hillside) and the Howell Mountain vineyards range in elevation from 1,500 to 1,800. Also, I know of few wineries that are actually above the 1,400 foot elevation level (that is the technical cut-off for being able to use the Howell Mountain designation) that don’t use it on their label. For the first time, a number of winery owners are formally organizing themselves to be sure the appellation maintains the quality, working towards a specific Howell Mountain appellation.