Carolyn Tillie

Can we include dead ones? If bringing them back from the grave counts, I'd take James Beard. Then I would want to bring back Jennifer Patterson and have her and Clarissa Dickson Wright. Lastly, Bernard Loiseau (he was on TV in France).

Probably. Since this report came out: Gallow Confirms Tainted Wines

They cater too! Gundlach Bundschu used them for their Harvest Party and it was a hoot - my only complaint was that their Mignonette sauce had cilantro in it. Major Uck for me. Fortunately, I'm happy enough with plain oysters.

Maybe I don't eat at enough swanky joints -- the only attendant I've ever encountered was (surprisingly) at the House of Blues in Hollywood. There, I imagine, it was to keep people from doing or selling drugs. There was an interesting selection of items available (hairspray, gum, and usual do-dads as well as oddities that I can't recall). It just surprised me and because I went in to do my duty and did't bring my purse along, I felt guilty that I did't have tip money on me. I always imagine attendants from the movies like Three Faces of Eve or Doris Day movies when going out to a club involved dressing up... I think attendants are now a dying breed along with elevator operators.

You are correct -- Clear Creek's products are quite exceptional. I am huge fan of his Grappa as it is based on the Muscat grape.

My boyfriend adores both French cognacs and American alembics. He has several of GRs and we visited the RMS where he acquried their version of XO. Sadly, RMS does not exist anymore -- they folded a year-and-a-half ago. Apparently, right after our last visit, everything was sold off at 75% off. We even heard that they were considering just scrapping the stills but *someone* bought them. I loved RMS' Pear de Pear and am now cherishing my last bottle...

I just finished an almost year-long stint of unemployment myself and know well the trials and tribulations of poverty eating. You did well in your shopping and over the next few months, I would recommend soups. Big, hearty bean soups. Like many others here have stated, look for the cheap chicken or turkey which is a great treat (I went a few months with no meat). Also the suggestion for bacon ends is also a great beginning for soup. Along with the bean soups, I would recommend beans for Moors et Christianos (Moors and Christians - Black Beans and Rice). Great protein and it fills and goes a LONG way... Good luck!

This doesn't make sense, unless you've made it clear from the get-go that everyone is supposed to share food. It's nice that you like to share but I happen to like spicy food, as well. If I am dining out with a group, they can order whatever they want and share whatever they want, but I'm still ordering the spicy food because I like it that way. If you can't eat it and are disappointed that you can't share it, don't take it out on me. I will happily share my spicy food with anyone at the table who likes spicy food, but do you really want me to order the oatmeal just because you can't eat my spicy machaca? Think again. I think the point was that is was rude and bizarre to order spicy food specifically in order to avoid having to share (with your girfriend, at that), not that everyone has to order food that everyone else approves of. Thank you, Busboy. You got my point. I don't MANDATE that EVERYONE I eat with share their meal with me -- it was about being in a relationship and having a partner who did not like to share anything. In fact, thinking back on the short-lived romance, the first weekend I stayed with him, he got up in the morning and proceeded to cook up an entire bag of frozen pot-stickers. Thinking he was cooking them for US, I was somewhat astounded that he never offered me a single one and THEN proceeded to tell me to help myself to whatever he had in the kitchen for breakfast (there was a jar of peanut butter and two cans of beer left...). I don't keep Shawn from ordering spicy food just because I don't like it either...

I assume you mean "San Francisco, South Bay".....as opposed to the "Real South Bay" here in Los Angeles County..... There are alot of great posters here in e gullet and I am sure you will be able to find out pretty much anything you need. My thoughts exactly -- having lived the past 30-some-odd years in SoCal, the only South Bay I knew of was Manhattan Beach, Redondo Beach, Long Beach. Now there is whole new South Bay I have to become acquainted with!

I love dry, Alsatian-style Gewurztraminers (not the sickly sweet kinds). Less than .75% residual sugar.

I'm big into sharing and thank goodness, most foodie people are accomodating in sharing what they get (more tastes for everyone!). My S.O. and I always debate the menu to make sure we both order enough complimentary items so we get the ultimate tastes. However, the guy I dated just previously to Shawn was notorious in NOT wanting to share diddly. So much so that, knowing my aversion to ultra-spicy food, would deliberately order the spiciest dish on the menu just to keep me from having a taste. Sad, huh?

Gnocchi?

My older sister does something similar that I find particularly rude -- if she doesn't care for something (ingredient, dish, cuisine...), she will put her finger in her mouth as though forcing herself to throw-up and makes a gagging sound. Extremely unappetizing.

That's it! I am so there! Right in my backyard all this time, and I hardly knew...

Several years ago, I attended a convention where Blonde Lillet Martinis (a single shot of Blonde with two shots of your favorite Gin or Vodka) were all the rage. Subsequently, I went out and bought the Blonde and was surprised to find the Rouge. Since that time, the rage has worn off and I've found myself with two half bottles still in the fridge. Does anyone think they may have gone bad? How long does that type of alcohol last anyway? I mean, I keep bottles of gin or vodka around for a long time and I've had the same bottle Limoncello and Aquavit in my freezer for five years. Is it time for me to dump this stuff?

Guess I'll never win at strip poker...

I'm very intrigued -- I was given a very expensive, upscale pressure cooker about eight years ago and I'VE NEVER USED IT... Maybe it is time for some experiments -- any advice for a newbie?

Not molten, but here's an idea (and darned simple). Chocolate Flan Cake: In your favorite greased bundt pan goes half a cup of caramelized sugar Then goes in the custard: 1 can condensed milk 1 can evaporated milk 4 eggs Then goes in the batter of your favorite chocolate cake recipe (I use Gourmet's Mocha Rum Cake although any stupid box cake works too). Bake until the cake is done (follow the cake recipe). This is weird because when you dump the cake batter in, you are sure it is ruined, thinking you have mixed in the batter with a custard. But when you plate it, the custard has miraculously separated and tops the cake. Heck, no need to use a chocolate cake (although I like it better). Any cake batter will do this and people are really impressed at the flan on top. Looks elegant, too.

I was surf'n around (yeah, I should be working) and this guy on Live Journal translates the Kikkoman song: Kikkoman Song Translation

I just discovered yesterday that my new place of employment has a 100-year-old Chestnut tree that is starting to dump its fruit (I had no idea they were covered with a spikey fur!). Unlike many, I don't think chestnuts are nasty and worthless -- I've made wonderful chestnut stuffings and like roasting them as well. I also make a puree that I freeze in portions for later use that can be quite elegant. Yes, time-consuming but unlike any other flavor I can describe. I'm looking forward to creating a chestnut soup this year...

Not an oldie, but this Flash ad for Kikkoman is absolutely hilarious: In Japanese alone. (and a slightly different storyline): With English subtitles

Two years ago, when I was working the Hellish Patina job, Shawn and I went to Joe's for Thanksgiving (I had to work the day before and the three days after so there was no time to cook for two). We both remember it fondly - especially a butternut squash soup served in demitasse cups with small cubes of foie gras floating about. This was an amuse that set for a lovely evening. Shawn often recalls a lovely tart for dessert that was served with a sort of thyme mousse. It was quenelle-shaped and had the texture and consistency of ice cream but didn't melt. We always meant to go back and regret never having gone...

Lightweight! I don't start spitting until my tenth or eleventh winery (and usually not even then!!!!)

Yes!