Carolyn Tillie

that's a really nice turn of phrase--may i borrow it to describe these delicious elixirs when i use them in class? i, too, am a big fan of the "o" brand, and especially the blood orange and meyer lemon ones. they are a bit less expensive than the agrumato. not sure if anyone's mentioned this, but they are best used as a finishing oil, or a flavoring agent, as the delicate flavor dims when heated...so no blood orange oo saute. Well put. I've used all of the O varieties at various times on fish or chicken, in salad dressing, and even in mashed sweet potatoes. The oils aren't cheap (unless you find them at TJ Maxx ) but it doesn't take much to make an impact. If I recall, the O brand is infused, not integrated. The biggest difference is that you have a potential for faster rancidity. The company I USED to work for (yep, laid off on Monday) sold DaVero Meyer Lemon Oil. It was also an oil that was made of pressing the Meyer lemons with Olives. It is the oil from the skins that gets blended with the oil ~ the juices (water) from the lemons and olives are then filtered out. It is not a cooking oil, per se, but a finishing oil. It technically cannot be called Extra Virgin and if one sees an "Extra Virgin Olive Oil" that is infused with something, it is incorrect. The IOOC is trying to stop this practice but I don't believe any of the U.S. organizations are willing to fight the battle at this time.

Here's yet another EASY way to get a reservation... Bribe one of us locals to go to FL at 10:00 a.m. exactly two months to the day before you want your reservation. I've got a relatively open schedule and could be enticed with an appropriate carrot dangling in front of me...

I've not had the experience with Coriander seeds and cook with them all the time. I BELIEVE that the "soap" thing is more prevalent when raw, although still slightly exists when cooked. (I can choke down cooked Cilantro to be polite, but can't abide it in its raw form). A caveat (for me, anyway), having done some professional cooking, I have had to prepare dishes with cilantro. I have learned to have others chop it for me as when it gets on my hands, it seems to permeate into other ingredients. Perhaps I am WAY TOO sensitive...

Here's some See's trivia... Found in the stores but NEVER in a pre-packaged box, is Dark Chocolate-covered Candied Ginger. Why, might you ask? Well, it was a favorite of Mary See's son (the eventual CEO of the company). But it was not a big seller. Instead of discontinuing it, the piece can still be had in all the stores. It is pretty amazing, too. Oh yeah, and my favorite? Bourdeaux, of course -- with the caveat that it is the Dark Chocolate-covered Bourdeaux (they do it in Milk Chocolate too, but it is not as tasty).

So far (for me, anyway), there isn't anything that cuts through it. If the cilantro is there, it doesn't matter what other ingredients exist (spicy, acidic, sweet, etc). The pervading soap taste reigns.

Let me explain it to you. Remember in Junior High School science class when everyone had to put a test strip on their tongue to determine PH levels and everyone had a slightly different color to their strips? Well, it is those people (yep, I am one of them) who have the sort of PH balance to our bodies that predispose us towards soapy tasting cilantro. Apparently it changes with age. I can remember when I loved it. Then, in my mid-twenties, my then-husband made homemade burritos with huge springs of cilantro. I accused him of not rinsing the plate. Now, even the slightest amount of cilantro in a dish tastes as though it has been drenched with liquid soap. It can ruin an entire meal for me if used extensively. Imagine taking a bite of your favorite food and drizzling some dish-washing liquid on it before it enters your mouth. That is what cilantro is like for us with the genetic predisposition. Don't hate us for it -- we don't want to be this way, but we are. And don't get mad at us because "we don't like cilantro." Would you like your taco with a bit of Palmolive?

stalker. Here is what is worse! The cookies are baked about a mile from my home -- I can smell them every morning. The cookies are then shipped to the factory where they are assembled.

Agree that October is a lovely time to visit. Della Santini, on the other hand, is hit-or-miss. My first visit there was utter perfection. The second visit was definitely disappointing. Stop by and see me at Gundlach Bundschu winery -- I pour there on weekends...

I've heard rumour that Belden Place is an alley that contains some inexpensive, delightful French-style bistros and restaurants. As Shawn and I have an unexpected Friday night off TOGETHER (rare!), we opted to head to the city for a day and wondered if anyone can ellucidate on the potential of this locale. I don't know of any specific restaurants -- just the street. We are on a budget and I would love to have an exceptional meal, if there are any other recommendations that anyone would like to make.

I'll add an additional plug: www.katzandco.com He imports some of the best I've tasted.

Do you know what those covered Oreos were? If you look real closely, you will realize that those dipped Oreos are ever-so-slightly off center in their construction. Thirty or so years ago, some executive had the idea that instead of throwing all those imperfect Oreos away, they could cover them in mint icing (hence, Mystic Mints were born!). Since then, we have seen the burgeoning of the white chocolate-covered Christmas version, purple ones, etc....

Those of you who have met me, know I tend towards the Rubenesque probably due to my love of sweets, and especially cookies. There is nothing better than a homemade cookie, but I am also equally fond of many packaged cookies. For me, there are two cookie categories: Cookies for Milk and Cookies for Tea. Milk Cookies are those that benefit from a bovine-fluid dunking and I'm no snob in my admiration of Oreos, Mother's Taffy, and TJ's Way More Chocolate Chip Cookies. Most Girl Scout Cookies, for me, fall in the Milk category. I even have a Zen philosophy to the dunking of Oreos that is religiously and strictly followed. Then there are Tea Cookies. I am a bit more partial to Tea Cookies as I love and drink a lot of tea and am quite happy accompanying my cup of tea with a single or pair of cookies, usually at least once a day -- but often twice a day (once at the traditional tea time of 4:00-ish and often as my bedtime snack in lieu of a glass of port). Perhaps it is the Anglophile in me that likes to recreate a bit of a British High Tea wherever I am. It is that little bit of a sweet baked bite with a warm, soothing cup of black tea (with cream, thankyouverymuch). Consequently, my love of Tea Cookies is quite impassioned and includes Walker's Shortbread, Pepperidge Farm Bourdeaux, TJs Triple Ginger, and spicy, German Windmill cookies. But, my latest passion and complete admiration goes to the Lu company of France. They have a line called Pim's that has become the ultimate tea cookie for me, a delicate soft biscuit, delicious pear fruit filling and rich Belgian chocolate, for an intense taste experience. Pim's also comes in Tangy Orange and Scrumptious Raspberry and while I am quite a Raspberry fan, Lu's Orchard Pear Pim's has become the ultimate packaged cookie, when found FRESH (therein lies the caveat -- stale Pim's is a sad thing, but fortunately they post a date on the end of the box, which I always check). Sometimes they are hard to find -- or, much to my consternation, the store in question will only carry the Orange and Raspberry, not my beloved Pear!

Chez Melange is quite exceptional -- and hoity-toity expensive. Creme de la Crepe is VERY informal. Just great crepes and strong French press coffee that makes for a nice brunch when you provide your own alcohol (I used to always bring in a Caymus Conundrum to order with the Raclette crepe). Try both and report back!

I lived behind Joe's on PCH for years -- skip it. For breakfast fare, grab a bottle of Champagne and head to Creme de la Crepe in Hermosa Beach. Fabulous, inexpensive brunch and there is no charge for corkage. No better way to have a champagne brunch... For sushi and the BEST Japanese food in the state, you can't do better than heading to Gardena (about five miles from Redondo). As Hollywood indicated, search prior threads as I have discussed this at length (include Torrance in your search as that was where another tourist was headed, which is right next to Redondo). For L.A., you are anywhere from 1/2 an hour to two hours away, depending on your destination (and this time disparity has everything to do with time of day traveling and traffic). Just get used to it... it is SO L.A. and just the way of the world. Have a great time!

I'm confused... I always thought they were made of some mysterious Cheese!

Count me in as a Gulab Jamun addict. I had never tasted them up until four or five years ago when some friends had a large party at their house and catered Indian. Consequently, there was a large tray (fift or more!) of this amazing dessert set over sternos. The party was actually a Pagan religious festival and I was convinced that these morsels were, in fact, testicles of God... I think I consumed eight or ten of them. I just couldn't stop.

David; I can't thank you enough for all of this -- I've been an aspiring writer for some time and have a few, small published articles but have a book within me that has been languishing. Thank you for kicking my complacency in the butt. There is so much here to take in and I am thrilled. Interestingly enough, here in Napa there has been several attempts at a $180 seminar at Copia being taught through U.C. Davis on food writing. I say attempts because I have registered and had my tuition refunded every time. They are going to try it again in late September but I think this time, I'll forego the money and spend more time reading through all your answers and looking into the books you have referenced. There is more I want to say -- but ironically, words escape me at the moment. I just need you to know that you have touched the lives of many people and I am looking forward to having your name as an acknowledgement when my book gets published. With my hand over my heart, bowing...

Buy it while you can -- the last time I checked the B&J's website it was discontinued... A fav of mine as well!

-- how "internal" are we talking here???? And, for the record, I'm 40DD. So there.

I believe Caramel Sutra is a 'core' flavor which I adore -- can't get enough caramel and the core is to die for. A neat trick (for those who may not know): Working Assets Long Distance company gives out Free Pints every month. It is slightly complicated - you have to get referred by another WALD customer or if you switch over, you have to ask for the free pints. It lasts for twelve months and the certificate comes in each month's bill. All that, AND it is really cheap Long Distance. Ever few years I cancel my Long Distance and go back, just to get those certificates!

Coming down from Santa Rosa, I recommend several wineries in "The Valley of Moon" region including Imagery and Arrowwood. Unsure about appointment-only wineries other than Auraujo (members-only), Tom Eddy, Opus One, etc. It looks as though you will be in Healdsburg and can hit that restaurant. Bouchon is half-way up the Napa valley in Yountville. Worth the stop, yes. Here's a quick list of the Sonoma goings-on that weekend which I got from Sonoma.com: September 5 -- Miner Family Vineyards Jennifer Desmond of Miner Family Vineyards will be our guest. These high quality, hand-crafted wines are created with a definite focus on the vineyard habitat, an awareness of "en terroir". Don't miss this event at The Wine Shop, 331 Healdsburg Avenue in Healdsburg. Fee: $10 for a flight of four wines Time: 6:00 - 8:00 PM Phone Number: 707.433.0433 * September 5 -- A Sense of Place - Literary Sonoma A talk and a reading with Jonah Raskin, Kevin Brennan, Greg Sarris, and Jesse Shepard at the Sonoma County Museum, 425 7th Street, Santa Rosa. Fee: No Admission Fee Time: 6 PM Phone Number: 707-579-1500 * September 5 -- The 6th Ever Legal Aid Golf Classic Enjoy a great day of golf and support legal services for our neediest neighbors. A fun filled day of golf at Oakmont, contests, prizes, lunch, and awards reception is yours! Call Andrea at Legal Aid to arrange your sponsorship and 4-some. See you there! Fee: $185 per player ($160 each for sponsors) Time: Shotgun start at 1:00 PM Phone Number: 707-542-6664 * September 6 -- Kendall Jackson Winery's 7th Annual Heirloom Tomato Festival This annual celebration takes place amid the lush gardens and walnut trees at the Kendall-Jackson Wine Center, 5007 Fuller Road, Santa Rosa. Tickets are available by advance sale only. There are over 175 different varieties of tomatoes growing in our organic gardens, all of which may be sampled at the event. Also enjoy wine tasting, art show, live entertainment, cooking demonstrations and much more. Contact us for ticket information. Fee: $40 per person - $30 Wine Club Members - Time: 11:00 AM - 4:00 PM Phone Number: 800-769-3649 * September 6 -- Cloverdale Classic Car/Motorcycle Show Downtown Cloverdale Blvd's street is filled with beautiful classic cars and motorcycles. Entertainment, Raffles, Craft Booths, Demonstrations, Competitions, Pancake Breakfast, BBQ, Food Booths, and LIVE music. Fun-Fun-Fun in Cloverdale. Fee: No Admission Fee Time: 10 AM - 4 PM Phone Number: 707-894-4470 * September 6 - 7 -- Celebrate the Harvest at Chateau Souverain Join in the excitement and fun of harvest time in this annual Alexander Valley First Weekend event. Sip our delicious new releases and enjoy the anticipation of crush at the Chateau. Contact us for additional details. 400 Souverain Road, Geyserville. Fee: No Admission Fee Time: 11:00 AM - 4:00 PM Phone Number: 888-80-WINES * September 6 - 7 -- 27th Annual Jazz on the River Festival Jazz on the River - World-Class Jazz Festival Features Al Jarreau, George Benson,Stanley Clarke, Norman Brown, Benny Green, Russell Malone and many more at Johnson’s Beach on the Russian River, in downtown Guerneville. Sample premium wines from some of Sonoma County's best wineries for an additional nominal fee. Contact us for additional details and ticket information. Fee: $47.50 - $95 per day Time: Doors Open at 10 AM; Music Begins at 11 AM Phone Number: 510-655-9471 * September 6 - 7 -- 11th Annual Studio Discovery Tour The North Coast Artists' Guild present 37 open artist's studio along the scenic Sonoma-Menocino coast from Jenner, Sea Ranch, Gualala, Anchor Bay to Little River. A huge variety of original artwork. Call for a free 24-page brochure & map of this fun-filled self-guided tour. Fee: No Admission Fee Time: 10:00 AM - 5:00 PM Phone Number: 707-785-9513 * September 6 - 7 -- NHRA Summit Sport Compact Drag Races at Infineon Raceway This series features eight-second drag racing action from cars including Toyota, Honda, Nissan and Acura. Fans will also be treated to events including a car show, DJ battle and Car Audio Competition, Model Expo, dance crew demonstrations and a breakdance arena. Infineon Raceway, Highways 37 & 121, Sonoma. Fee: Varies with Event Time: Varies with Event Phone Number: 1-800-870-RACE * September 6 -- Annual Kiwanis Harvest Festival For an unforgettable day, come join us in the heart of Napa at the 20th Annual Kiwanis Harvest Festival. This event is the best of the Napa Valley - the best food, wine and music - all featured in one place on September 6th at the world renowned Charles Krug Winery. A benefit fund raiser for the youth of Napa Valley. Please call for more information. Fee: $45.00 pre-sale / $50.00 at the door Time: 12:00 PM-4:00 PM Phone Number: 707-255-8506

If you have time while in Sonoma, stop by and see me at Gundlach Bundschu -- I pour there on weekends and proudly wear my name badge. Regarding Katie's suggestion, realize that Healdsburg is quite a ways out of Sonoma and will eat up part of the day heading up there and getting back... unless of course you plan on staying up there for the major portion of the day. Also, when exactly are you coming (you said, "a couple of weeks"). There are some upcoming events that might jibe with your visit, depending on the dates.

I was just going to add that, as a large-breasted woman, I consistently have to purchase new shirts and blouses. Never, dear Fat Guy, have I ever had the problem of any sort of food falling into my lap. Nay, my ample bosom intercedes...

So.... if I may ask -- what was the final tab? I'm looking forward to being able to dine there as I am also local enough to do so (just too poor)...

Seth; Excellent job! I learned years ago that peppercorns and capers are frequently interchangeable when I started cooking out of San Francisco a la Carte. In there is a recipe for Poulet au Poive Vert where they advise that if peppercorns are too strong a taste for some, substitute capers. I had ever since and also serve it with wild rice. So glad you enjoyed yourself! Report back on the brown sauce...