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Everything posted by Carolyn Tillie
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That was my initial thought as well but didn't want to be too discouraging. It looks awfully pretty but tastes - well, tastes like paste.
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I guess he was right.
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Looks like we need to do some serious San Francisco reconnaissance into Japanese food! I'm missing my SoCal establishments terribly and have been reading this thread with interest, trying to figure out the best places to head to.
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Makes me want to go to Paris: Doggie Bags for Wine
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Ah... Mackesons - my absolute favorite beer in the world. Thanks for bringing a smile to me, this early morn.
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Salvador Dali's Les Diners de Gala and I suppose Wines of Gala just to have the accompanying work. Also, Vincent Price's Come Into the Kitchen Cookbook - out of date, recipe-wise, but a great read!
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I've got no idea - I'm still trying to figure out where to get great sushi around here. Yo on the corner of Texas and Travis in Fairfield! Okay, so it is made by Koreans and is Maki and Temaki as opposed to sushi - but it is damn fine! I'll treat - you name the day!
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I'm a huge lover of sweet wines and Eisweins and I appreciate Asimov giving them more press. However, he is incorrect in his statement: We are more likely to see "Vin de Glace" or in the case of Folie a Deux, "Gewurtz Frost" or Renwood's "Ice Zin" - because the Bureau of Alcohol Tobacco & Firearms has regulations regarding the term "ice wine": Also, compliments of the Alcohol and Tobaco Tax and Trade Authority: Government links found through Robin Garr's Wine Lover's Discussion Group Edited for formatting.
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According to this, Fred Franzia "has no connection to the Franzia wine brand." http://www.bayarea.com/mld/mercurynews/liv...ood/5319698.htm Edit: But they're wrong, aren't they? I think they are wrong. Two-Buck Chuck is produced by Bronco Wine Company. BWC I got that quote from Hoovers Online (a business Information Authority).
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Here's another *new* story on the Two-Buck-Chuck phenomenon - from The Baltimore Sun (free registration required).
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Interesting - I hope it is true... Nothing would make me happier.
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Aaaaaagggghhhhhhh!!!!!!!!!! As I understand the guy responsible for bringing Charles Shaw "Two Buck Chuck" to Trader Joes was fired. I heard from someone currently working on a wine distribution deal with Trader Joes that they lost a LOT of money on it and are not likely to continue doing it at $1.99. Not according to their website: Trader Joe's on Two-Buck-Chuck From their site: I have noticed they have event started to introduce new "varietals" - I'm not familiar with Pinot Noir Gamay... is anyone else?
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Aaaaaagggghhhhhhh!!!!!!!!!! I thought it would provoke some comment (or sounds of strangulated, gasping... ) but two-buck was a god-send for me during my unemployed hiatus. For one thing, it allowed me to keep my wine cellar of good wine intact until I had $$$ again to entertain and cook food worthy of it... Buy Franzia in a box -- it is the same product (different marketing scheme, but same producer). Maybe pouring it out of a bottle makes you believe it tastes better than the stuff out of a box. I don't think it does.
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I have a philosophy about beer and coffee: If you can see light through it, it is not worth drinking.
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Oooops - the message that was here was meant to go into a another thread...
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Head towards the beach (Newport); The Golden Truffle [ (949) 645-9858 1767 NEWPORT BLVD,COSTA MESA,CA,92627] is exceptional and quintessential California would be the Crab Cooker [2200 Newport Blvd. Newport Beach, CA 92663. Phone 949-673-0100] been eating there for 30+ years. Troquet does excellent foie gras, BTW.
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From Martha Stewart:
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This one may seem odd... I was recently cooking something in my sister's kitchen only to learn that she doesn't buy/use dishtowels - only paper towels. A meal later, I had found myself going through an entire roll of papertowels (a waste, in my opinion). I use my dishtowels as hotmits, heat-protectors when something comes out of the oven, AND to dry my hands. Am I nuts?
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Saveur did an article on it (with recipe) several years ago but, alas, they have not put it online...
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You are right - I had completely forgotten about that book on my shelf... and will have to get the other one you mention! Thanks!
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Not only huge in proportion, but bear in mind, there are no recipes or true documentation of "poor people food." Only the rich had *some* documentation of their eating habits. And referring back to one of my original points, only the "top of the social order" used spices or, for that matter, even ate meat. I think the difficulty gets into the sociology between the Upper Class, Middle, and Lower Class. Here is the social structure of the Middle Ages: King, Knight, Noblemen(women), Bishop, Priest, Monk/Nun, Merchant, Friar, Servent, Serf, Minstrel (travelling entertainner). The "dominant members of society" from my understanding, are serfs. These people never saw meat. Their eating habits are not very documented so those sources from which we can draw are only the extremely wealthy.
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I thought that the idea that medieval types used spice to mask off-meat was largely discredited? -Very few of the books actually, mention quanties of spices, and one book that does (Goodman of Paris) uses a relatively light spicing. -There are some instructions that are for dealing specificly with spoiled meat, indicating that the normal spicing routine wasn't to cover off-meat flavours. -Non-meat dishes have similar spice treatment. -Much of the fresh meat seems to be par-boiled before cooking, which would indicate that it was rather tough, therefore not very long aged. -Modern cultures that use a lot of spices don't use them to cover up rotten meat flavours, so why would the medieval types? These people are/were not idiots. n.b. Swan (black in my case) tastes nasty. But, I have only ever eaten the one.
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We have to get Melkor to give us an account of closing night. HE and Ms. Melkor got into the last night's offering. You are both rat-bastards...
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Yeah, but the thought of holding a swan to feed it is sort of scary.