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Everything posted by Carolyn Tillie
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What, no pictures?!?!?!?
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Speaking of mango salsas.... http://www.laweekly.com/ink/printme.php?eid=51743 Oddly, it only came to mind because for a change, I went out for lunch and HAD a Duck Confit Taco with Mango Salsa! <it was lovely and only $3.00>
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For California, I'd suggest something quintessencially California Cuisine-like. Puck did it with Salmon Pizza (but you already have Salmon) so I might suggest something like Lobster Ceviche with Avocado or Duck Confit Quesadillas with Mango Salsa.
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Now you are singing my song... I'm simply a transplanted Angeleno who is missing the Soul Food restaurants of South Central.... You find the place and I'll be there!
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Okay, now that I am at work (and have MUCH faster Internet access), I was able to surf around and find the Fagor that I have -- seems it is considered a Classic! Fagor Picture and Specs Here. and Here. How terribly interesting.... I am SO excited about this. I realize it was a pretty expensive piece of equipment and always felt guilty that I never used it.
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I think there may be need for a separate TJ's Discontinued Products Thread. Mine include an amazing Mushroom Risotto that they offered for several years PLUS some Duck Sausages that didn't last long.
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Also known as Pissaldiere (with anchovies, I believe). I make a basic Pate Brisee that is blind-baked in a tart shell. On top, I add caramelized onions (not quite as dark as those making them in the Onion Confit thread. But I DO caramelize them with several hefty sprigs of Thyme. Dump into tart crust, top with favorite cheese (I use gruyere). I also add Nicoise olives and occasionally a few mushrooms. Brown until cheese melts (about 15 minutes). Pretty easy and ever-so fabulous!
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There are a number of companies making Lemon Olive Oil. My favorite is made by DaVero because their process presses the olives with Meyer Lemons so you get the OIL from the lemon, not an infusion of lemon JUICE.
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Frusen Gladje. edited to add another memory: Wolfgang Puck's Frozen Desserts (amazing, really!)
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Actually, to add a serious comment -- I find it odd that restaurant hostesses and servers seem oddly annoyed when I ask to be seated AWAY from children! I was taken to high-end restaurants when I was little but I recall being awed by the experience and therefore respectful of others. But in those cases when there ARE children, I, as a diner, don't expect to have to put up with their noise and antics if the parents are minding them. The night before V-Day, Shawn and I dined at Napa's Bistro Don Giovanni. In the booth behind us were two 10-something kids who were THROWING plates! I don't blame the children, I blame the parents. But if I have specifically asked to be as far as possible from these creatures, why should a restaurant be so resentful?
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How terribly intriguing! I've never heard of such a thing, but when you figure it out, do post!
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There are two another possibilities that no one else has mentioned - Brettanomyces and reverting ML. Brett is a form of yeast that is used in some wine making that can produce a carbonated-like sensation. Reverting ML (or malolactic fermentation) occasionally occurs in wines and is hard to explain. I recently experienced it in a rather expensive, Carneros Pinot Noir. The producers asked me to return every bottle I had because somehow, in their wine-making process, the wine was re-fermenting in the bottle - or Reverting ML.
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Heck, my sister thinks I am extravagant because I use Plugra butter in all my baking and cooking (she uses <hack-cough> MARGARINE, or worse, BUTTER-FLAVORED CRISCO!!!!).
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White risotto with black truffles. Yum.
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So our vine hasn't changed much in the past week - although the weather certainly has! The weather here has been incredibly stunning and it is expected to be in the 80s and possibly 90s all week. This is Gabriel, the Vineyard Manager (he REALLY hates having his picture taken): I've asked him to tell me when our vine is going to be pruned, so you can see it. I somewhat assumed since the weather has been changing so much, that it would be quite soon. He let me know that he is going to wait until it is practically budding before those arms are trimmed back. I'm hoping to get a shot of it, as it is being pruned. Lastly, here is a side-shot of the Chateau - my office is the second from the left, on the bottom. What is hard to tell in this picture (because I took it on Friday, when it was slightly gloomy), is that the roof (which is brand new and part of the restoration) is brass and actually shimmers in the sun. It will be stunning as it starts to patina.
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When I worked the RenFaire, we did a taste test of stouts (about 30 of 'em!)... My favorites, in ranking order are: 1. Mackeson 2. Murphy's Irish Stout 3. Sammy Smith's Imperial Stout 4. Young's Chocolate Stout 5. Sammy Smith's Oatmeal Stout Bear in mind, I tended to like those that had chocolate notes to them...
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I don't want to be mean or anything, but having read through this entire blog, I've noticed lots of meat, carbs, sweets, and very few fruits or vegetables (with the exception of the broccoli at the beginning). Just curious, really. I'm not one to talk, I really have to struggle to get in a piece of fresh fruit a day and I eat TONS of sweets, but I was wondering if this was normal for you.
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Agree with Jinmyo - parchment. My en Papillote recipe calls for a few slices of yellow yukon potatoes, portobello mushrooms, sliced fennel bulb, and roma tomatoes on the bottom. Atop the fish goes the leafy part of the fennel, a lemon slice, a splash of Pernod, a splash of white wine, a generous sprinkle of Chef Paul Prodhomme's Seafood Magic, and a dollop of butter. Hmmmm... think I'll make it over the weekend! Thanks for the reminder!
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I was raised with a father from Georgia who used to make grits for this WestCoast gal. I've never had "artisinal" grits with cheese - but simple butter and salt. Yeah, they are pretty tasteless, I think. But when I want mouthfuls of buttery, salty, mush, nothing but grits will do (maybe it is a memory of Dad, too...)
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Return it. Use your money elsewhere...
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Nope - hasn't changed much at all. I had my 16th birthday party there (in one of the upstairs rooms) 20 years ago and remembered how tasty the prime rib was. Got married there 6 years ago, and the catering and experience was wonderful. We went back last year on our anniversary and had a very enjoyable and delicious dinner. It's a beautiful building, tucked surprisingly close to the beach (Little Corona beach is blocks away). Gee, that is so niced to know... It was one of the places I wanted to eat in SoCal before moving north and regretted not going back to. I have childhood memories of my grandmother (passed away some 20 years ago now), swiping some little, pewter butter dish or something. She was one of those. It is where I discovered and fell in love with Yorkshire pudding.
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YES, thank you! (It drives me NUTS when I can't think of things like that...) Fabulous view and pretty good food. Nice drinks, too.
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So, Chris, out of curiosity, how did it come about that you got the invite to this? Was it through your Daily Breeze article or your website, or do you know? Aren't I full of "inquiring minds" questions?!?!?!
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Sincerest condolences!
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Welcome - and congratulations on figuring out how to post a link in your first few posts! We KNOW you'll stick around now 'cuz you've already figured out how to use the system! Great to have you hear! And, no, I don't think it is worth the money. MobyP is right...